Chinese Food
Braised pork in brown sauce
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As many families as there are, there are many kinds of braised meat. However, we don 't mention any of them. We can' t help but talk about Su Dongpo, a great scholar of literature. good pork in Huangzhou is cheap as muck. The rich won 't eat it. The poor don' t know how to cook it. Slow fire, less water, and it's beautiful when it's hot enough. It's the masterpiece of pork eating that makes Dongpo meat popular all over the country. In the end, Dongpo meat is not braised meat. It seems that learning has to have a life. Slow fire, less water. When the fire is full, it's beautiful. Isn't it? Just a few words have mentioned the key points. It's extremely concise. I feel that the following process chart and words are a little redundant. Who else can't understand cooking?
Cooking ingredients
Cooking Steps
Step1:Clean the streaky pork. Cut into about 2cm large pieces. Put them into the pot. Add water. After boiling, remove the froth after boiling the bleeding foam. Then boil for 1 minute and remove the controlled dry water.
Step2:Heat the wok. Pour in 30ml of cooking oil. When it's warm, put in the bulk and crystal sugar. Stir until the crystal sugar melts into caramel color. Then put in the streaky pork. Stir and mix well to make each piece of meat covered with caramel color.
Step3:Then add onion, ginger, pepper, cinnamon, coriander leaves and fennel. Stir fry to taste.
Step4:Cook rice wine. Pour in raw and old soy sauce. Add some hot water. Bring to a boil over high heat and then cover the pot. Reduce the heat and simmer slowly.
Step5:Stew for about 5070 minutes, until the soup is thick and bright red. Add MSG and mix well. Turn off the heat. Add the chopped shallot.
Cooking tips:1. Choose the fat and thin meat with clear layers as much as possible. The fat and thin degree can be selected according to your own preferences. 2. Special attention should be paid to the cooking of caramel. It's better to be amber. If it's too light, it's not easy to be colored. If it's too deep, it will burn and taste heavy. 3. Add water and simmer for a while. The stew time can be adjusted according to the amount of meat. If the water is not enough to dry and taste the meat, you can add some boiling water to continue the stew. In addition, you should open the lid and observe several times in the middle to avoid pasting the pot. There are skills in making delicious dishes.
