braised pork in brown sauce

braised pork in brown sauce

Introduction:

Production steps:

Step 1: cut the pork into pieces the size of mahjong, put them in cold water, add a few pieces of ginger and scallion, and blanch them in water;

Step 2: prepare 4 bowls of seasoning: 1 bowl of yellow rice wine, 1 bowl of rotten milk, half a bowl of soy sauce, half a bowl of rock sugar;

Step 3: there are ginger, scallion, cinnamon, star anise, fragrant leaves, grass fruit and dry red pepper;

Step 4: spread the scallion and ginger slices at the bottom of the pot, and then sprinkle the ingredients on it;

Step 5: put the boiled pork on the surface of scallion;

Step 6: pour the prepared 4 bowls of seasoning in;

Step 7: bring to a boil over high heat, cover the pan, turn to low heat and simmer for 40 minutes;

Step 8: turn to the big fire to collect the juice;

Step 9: put the cleaned Panax notoginseng into the basin, add salt, garlic, olive oil and white vinegar, and stir well;

Step 10: spread the mixed Panax notoginseng in the bottom of the bowl;

Step 11: finally stack the cooked braised pork on it;

Step 12: the delicious braised meat without water and oil is finished.

Materials required:

Pork: 500g

Panax notoginseng: 200g

Yellow rice wine: right amount

Rock sugar: right amount

Sufu juice: right amount

Soy sauce: right amount

Ginger slices: right amount

Garlic: right amount

Scallion: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Tsaokuo: moderate amount

Red pepper: right amount

White vinegar: right amount

Olive oil: right amount

Salt: right amount

Note: 1. The best choice of pork is fat and thin, cut into the size of mahjong pieces, this size is just right; then put into the cold water with ginger and scallion to blanch; 2. The choice of seasoning is very important: 4 bowls of seasoning: 1 bowl of yellow rice wine, 1 bowl of decayed milk, half a bowl of soy sauce, half a bowl of rock sugar; other large seasonings such as ginger, scallion, cinnamon, star anise and so on; 3 First, spread the scallion and ginger slices at the bottom of the pot, and then put the boiled pork, so that the pork does not touch the bottom of the pot, avoid grilling; then pour 4 bowls of seasoning into the pot; 4. Boil over high heat, turn to low heat, stew for about 40 minutes, and then collect the juice over high heat; because the seasoning juice already contains a lot of salt, there is no need to add salt; 5. Mix some green before putting into the bowl It's not only better to blanch the dishes, but also better to put them on the plate.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh