Chinese Food
Braised pork in brown sauce
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Meat was a golden dish twenty years ago. One day our family could have a meal of braised pork. It must be something that made our children happy. It seemed that our empty stomach was finally filled. Our family had the best taste of braised pork cooked by my grandma. Grandma was a Ningbo native. She was very good at cooking. In the era when there was a shortage of materials, she could always make the only ingredients memorable The ingredients are simple. Sugar, soy sauce and a few drops of yellow wine are used to remove the fishy smell. At that time, there was no pigment. Red koji rice has never been seen before. But the meat color is still red and bright. Chew a piece of it in your mouth. You have to clip another piece of it on your chopsticks to make it feel good~
Cooking ingredients
Cooking Steps
Step1:Wash the froth and cut into pieces. Heat the oil in the pot. Stir fry the ice sugar until it melts. Stir in the pork. Cook the eggs in advance. Shell them. Set aside.
Step2:Pour in soy sauce and other auxiliary materials. Add water until the meat is better than the meat. Turn to a small fire and simmer for 1 hour. Finally, collect the sauce in a big fire
Cooking tips:Braised pork can be cooked with front elbow meat and back leg meat. But I still use five flowers as the raw material to make the best taste. Choose fat and thin with distinct layers. The eggs are marinated with the meat. The eggs that absorb the meat smell are not inferior to the meat. It is recommended to try. There are skills in making delicious dishes.
