Braised pork in brown sauce

Braised pork in brown sauce

Introduction:

Production steps:

Step 1: cut the pork into pieces, soak the bleeding water in clean water, and change the water in the middle.

Step 2: put the pickled pork into a cold water pot, the minimum fire, slowly blanch out all the impurities and blood in the meat.

Step 3: take out the boiled pork, wash the surface with clean water, and set aside.

Step 4: prepare the ingredients as shown in the figure.

Step 5: prepare the seasoning as shown in the picture.

Step 6: heat up the pan, add a little oil, pour in the pork, stir fry for two minutes.

Step 7: add onion and ginger, and continue to stir fry.

Step 8: after stir frying the scallion, take out the scallion first, and then continue to stir fry.

Step 9: when the temperature in the pot rises to the highest, add wine.

Step 10: turn to low heat, stir fry slowly until the meat surface is oily and the color is yellowish.

Step 11: add soy sauce, color and season.

Step 12: add star anise and hot pepper into the meat, stir well.

Step 13: put in the scallion again and stir well.

Step 14: heat the water over the surface of the meat.

Step 15: heat for five minutes, add ice sugar.

Step 16: pour the meat and soup into the prepared casserole, bring to a boil over high heat, cover the casserole, turn to low heat and simmer for an hour and a half.

Step 17: open the lid, add salt to taste, cover the pot, lower the heat and cook for 20 minutes.

Step 18: when the soup is almost the same, season with chicken essence.

Materials required:

Pork: 2000 g

Onion and ginger: right amount

Dry red pepper: 1

Li Jinji's Secret braised sauce: 3 tbsp

Peanut oil: a little

Salt: 2 teaspoons

Star anise: 3

Polycrystalline rock sugar: 1 piece

Cooking wine: 1 tablespoon

Chicken essence: appropriate amount

Note: 1, to burn the taste of pure braised meat, the key is to fry oil this step, we must fully fry the fat oil, otherwise the braised meat will be very greasy, and the taste will be very hard. 2. It's different between the north and the south. The orthodox way is to put some of the star anise. My father usually doesn't put it. But I personally think that putting one or two star anise for seasoning has a different flavor. 3. Frying sugar is a technical work. For many people who are not very good at cooking, it is not easy to master the key step. Therefore, I personally think that the method taught by my father is practical and simple, that is, adding rock sugar after simmering for an hour. After years of practice and comparison, there is no essential difference between the two methods. However, everyone has his own way of doing things, and whatever he likes is up to him. 4. The best way to make this braised meat is to use rock sugar. In this way, the color will be more bright and attractive, and the taste will be more pure. 5. This dish needs casserole, civil and military fire alternate, simmer slowly, in order to make soft and delicious braised meat, remember, must not be quick, use pressure cooker to do yo. 6. In the process of simmering, hot water should be used instead of cold water. 7. It is better to put rock sugar than white sugar, which can make the braised meat more red and attractive.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: salty and sweet