Chinese Food
Braised pork in soy sauce
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I've been fascinated by stewed pork since I saw the period of China 2 on the tip of the tongue . I've been looking for recipes to make stewed pork everywhere. I've tried several times to make it taste bad. Until I found stewed pork . On the basis of it, I added soy sauce (it doesn't need soy sauce. The color of stewed pork depends on fried sugar ). It tastes great. I eat it My father thinks it's better than the store's. In recent years, through my exploration, improvement and addition of several flavors of spices, it has become one of my signature dishes. It has a strong and delicious taste. The flavor of soy sauce is wrapped with the flavor of various spices layer by layer. The taste is very rich. It can be used as a home dish to bring a soft, sticky and fresh fragrance to busy life, or as a major dish during the new year's Eve meal and dinner party.
Cooking ingredients
Cooking Steps
Step1:Prepare a piece of good pork with skin
Step2:Slice all the ginger and garlic. Put them in a small bowl together with the star anise, Xiangye, clove, fennel, grass fruit and pepper
Step3:Cut the streaky pork into small pieces. Try not to separate the fat one from the thin one
Step4:Turn on the fire. Put the streaky pork in and saute it. Then put it out and put it aside first (the fire can't be too big. There's no need to put oil. There's enough lard in the streaky pork and it's very fragrant
Step5:Don't turn off the fire after the pork is served. Put a handful of ice sugar in. Add water. Melt all the sugar and boil the sugar water
Step6:When the sugar water is bubbling like this, pour in all the spices prepared in step 2 and stir evenl
Step7:After the spices are fried, put the fried streaky pork in. Stir again evenl
Step8:Wine and soy sauc
Step9:Add a lot of boiling water. Leave the meat to the boil. Turn on the fire. Open the lid. Start to collect the juice
Step10:When the rest of the water is collected, change to medium heat. Continue to collect the juic
Step11:When the juice is almost dried, the delicious braised pork will be finished. It reminds people of a word that elder brother minglou said in the disguiser - thick oil and red sauce. ~ grab one and taste it.
Cooking tips:1. Braised pork should be delicious. The proportion of sugar and soy sauce is the key. After many years of exploration, I found that the best proportion is sugar soy sauce = 1-32. Remember to change it to medium fire when half of the water is received in the fire. If the sauce is collected in the whole fire, the refined meat of braised pork will be as dry and hard as beef jerky. 3. If you think there are too many spices in this recipe, you can remove cloves, fennel and grass fruit The taste will be poor but still delicious. 4. At the end of collecting juice, you can decide how much you want to receive according to your own taste. People who like wet and soft taste can keep one fifth of the soup. People who like dry and fresh taste can only keep one tenth of the soup or all of it. 5. Many online recipes indicate that the collecting steps of the pot are open all the way. This will lead to collecting juice It's very slow. So we can cover the pot for a while. When the water is very strong, we can open the pot. We can lift it for a while and then cover it
