Chinese Food
Braised pork in brown sauce
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Braised pork. It's cooked in every house. And everyone likes it. Baidu found that there are more than a dozen ways of braised pork. Although the ways are different, there are still many differences in details. Some are fried with sugar, some with red koji, some with anise cinnamon and other spices. My method is the most traditional and homely one in Shanghai. I don't need too much seasoning and spices. I just need raw soy sauce, old soy sauce (originally called white soy sauce and red soy sauce), ice sugar, cooking wine and ginger. I can cook them slowly. The original juice, original taste and meat flavor come naturally. The color mainly depends on the ratio of old and raw. Braised pork in brown sauce is a famous local dish in Shanghai, which fully embodies the characteristics of local dish thick red sauce. Some people like to eat lean meat and don't like fat meat. But braised pork must be made of pork with five flowers and three layers of pork. There are also many dishes derived from braised pork, such as braised pork with eggs, braised pork with shutters, braised pork with water shoots, braised pork with dried vegetables, braised pork with chestnuts, etc. Shanghai people in general
Cooking ingredients
Cooking Steps
Step1:Wash the streaky por
Step2:Cut into small piece
Step3:It is divided into two piles (made of will pot and stainless steel respectively). Ginger slices are loosened
Step4:Heat on the po
Step5:Slightly hot. Pour in a little oi
Step6:Oil heat into streaky por
Step7:Stir fry slowly until whit
Step8:Pour in cooking wine. Turmeric slices with pin
Step9:Take in the old smoke (the proportion is well controlled. Don't pour too much old smoke. If the color is not enough, you can add it
Step10:Add water (it's even with the meat. You can also add more. Submerge the meat. See the sealing degree of each pot
Step11:Boil and turn to low heat, cover and simmer for about one hou
Step12:It's almost as easy to insert with chopstick
Step13:Put in the right amount of ice sugar (add more if you like it). Collect the juice over medium heat. Scoop it up with a spoon and pour it in
Step14:It looks like a pot of braised por
Step15:Just flush with clear wate
Step16:Another kind of pot was experimented. First, fire the preheating pot. Use the water drop method to measure whether the temperature of the pot is not sticky (I wanted to take a picture. The water drop speed is too fast. I didn't take a picture
Step17:Add oi
Step18:After the oil is hot, pour in the streaky pork (slightly sticky. Look at the bottom of the pot
Step19:Stir fry slowly until the color changes (the bottom of the pot is sticky. The stir fry is not smooth
Step20:Pour in cooking wine. Turmeric slices with pin
Step21:Draw old and ne
Step22:Cover and simme
Step23:About an hour later. Add the ice sugar and heat to collect the juice
Cooking tips:1. First, choose the best streaky pork. The one with three layers of thin and two layers of fat. 2. Choose the fresh one. Try not to buy the frozen one. 3. Use a small fire when stir frying the streaky pork. Slowly force out the fat. 4. Only two or three pieces of ginger are enough. No spices such as onion, fennel, cinnamon, etc. are needed. 5. Pay attention to the proportion of the raw and old ones. Don't add too much of the old ones at a time. If the color is not enough, add 6. Put in the sugar . the color of the braised meat is more beautiful. 7. Simmer slowly with a small fire when stewing. 8. Be careful when collecting the juice. There are skills in sticking the bottom and making delicious dishes.
