Chinese Food
Braised pork in brown sauce
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My father likes braised pork. My husband also likes it. I can consider adding this highly praised dish to my family dinner. No burden. Absolutely zero oil and zero fat. People will never forget after eating. Every time I make a big pot, there is no left. Which cuisine does braised pork belong to? I don't know. I only know that braised pork all over the world has distinctive regional characteristics. My braised pork only has my own characteristics. I'm from Northeast China. So I'll temporarily assign this dish to my hometown, Northeast China. Some people say it's like the Soviet style braised pork. If it's true, it's just a coincidence. The development history of my secret braised pork - the way to make the pork cooked and rotten is learned from my mother. The way to use soy sauce without salt was learned from a Shanghai mm grandmother ten years ago. It's my family's habit to stew meat with ice sugar. In recent years, it's found that it's more special to use yellow wine instead of cooking wine and stew meat. It's also learned from my mother to make some white wine out of the pot. All of a sudden, it's my secret braised pork
Cooking ingredients
Cooking Steps
Step1:Choose more layers of streaky pork.
Step2:Cut the pork into mahjong pieces. Wash them and put them in the soup pot.
Step3:Add scallion, ginger, pepper, seasoning and water to the height of 1 inch.
Step4:When the heat is over, skim the foam and pepper. Cover and simmer for 30 minutes.
Step5:Add rice wine, old soy sauce and raw soy sauce in turn.
Step6:At this time, the meat is white. Simmer for about 40 minutes.
Step7:Add sugar. Turn to medium heat and simmer for 20 minutes.
Step8:The longer the meat stays in the pot, the more it will be colored, and the more it will be cooked and rotten.
Cooking tips:There are skills in making delicious dishes.
