Chinese Food
Chairman's dish in Hunan Restaurant
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Cooking ingredients
Cooking Steps
Step1:Stir fry the streaky pork with a small amount of oil over medium heat until both sides of the skin are slightly burnt yellow. In this way, the extra oil inside will be forced out. It will be fat but not greasy.
Step2:After the meat is stir fried, wash the pot. Put in two spoons of soft white sugar. Add a little water and stir fry until it's brown and fragrant.
Step3:Then stir fry the braised meat together. It's found that the braised meat will become shiny. It's also a secret collection of sweet meat with salt but not greasy.
Step4:Stir fry until the stewed pork is colored. Add beer, soy sauce, garlic, dried pepper, star anise, cinnamon and some water to boil.
Step5:In the pot, put the dried bamboo shoots with soaked hair and shreds on the bottom. Spread the braised pork evenly. Simmer the whole pot for an hour and a half.
Cooking tips:1. I like to use beer instead of old wine because the enzymes in beer will break down the protein in the braised meat. It tastes more fragrant and tastes softer, waxy and smooth. 2. Stir fry white sugar into caramel and color it. It's the way that we always use to color braised dishes. If you feel troublesome, you can directly use soy sauce instead. But the taste will be greatly reduced. 3. When you simmer with a gentle fire, you should properly turn the dried bamboo shoots and braised pork on the bottom to make the dishes more even and tasty.
