Chinese Food
Braised pork in brown sauce
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Red crisp hand. Huangteng wine. Willows on the palace wall in spring. The east wind is evil. Love is thin. A sad mood. A few years away. Wrong wrong wrong. Spring is old. People are thin and empty. The tears are red and the silk is clear. Peach blossom falls. Leisure pool Pavilion. Although the mountain alliance is here, it's hard to trust brocade books. Mo Mo mo. Brother Lu, don't worry. Dongpo invites you to eat meat and drink
Cooking ingredients
Cooking Steps
Step1:Stew the pork in cold water. The water is not over the meat. Boil the wine and ginger slices. Turn off the fire five minutes after boilin
Step2:Meat cutting pier. Preparation of ingredient
Step3:A small amount of oil in the pan. Put in the scallion and ginger slices. Drain into the meat mound and fry slowly
Step4:Fry for ten minutes, turn over and fry for another ten minutes. Fry until both sides are brown. Pour out the extra oil. Leave some oil at the bottom of the pot
Step5:Then put the meat aside. Stir fry the sugar. Color the meat. Then put some cooking wine. Raw soy sauce. Stir fry the old soy sauce evenly
Step6:Heat the meat in water, then put the star anise, fragrant leaves, scallion slices, cover and simmer for seventy-nine minutes
Step7:There's still a little water at this time. Add a little salt and continue to simmer
Step8:When the water dries quickly, the juice will be collected by fir
Step9:Loadin
Step10:It's delicious with a bowl of plain noodles. Fat but not greasy. The fat meat will melt at the entrance. There is a trace of tenacity and glutinous in the skin. The sweet mouth is not sticky. The lean meat is still a little bit worse to boil and chew. Take a bite. It's salty and sweet. It's waxy. It's soft. It's chewy. It's fun to eat.
Cooking tips:You should be patient when frying meat for a long time. Oil is easy to fry. Remember to wear a helmet to cook delicious food.
