Braised pork in brown sauce recipe-Chinese Food-best chinese food recipes-cooking food

Braised pork in brown sauce

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I've used many methods to cook beautiful color noodles and stir fry sugar color. It's very important to use only octagons and cinnamon, or even octagons. I think it's OK. The amount of ice sugar can be a little longer. The braised pork is soft and glutinous without rotten taste. It's very fragrant. The juice is hung on the meat. It's rich, bright and beautiful. It's better to do it several times And braised pork is not greasy

Cooking ingredients

streaky meat:500g

star anise and fennel:moderate amount

scallion and ginger:moderate amount

crystal sugar:2 blocks

Cooking Steps

Step1:Cut the pork slices. I cut them too small this time. I can make them bigge

Step2:Add a little oil into the hot pot and cold oil, stir fry with scallion, ginger and spices to give the fragranc

Step3:Put in the meat, stir fry it, change its color, and then put it ou

Step4:Put a little oil in the pot and boil it over low heat until the sugar melts and turns brown. It's better not to fry until it's not in place

Step5:Add pork and stir fry it into the old sauce win

Step6:Pour in boiling water, boil the meat, skim the froth and simmer for 1 hour

Step7:You can taste it and add some salt to see the state of the meat. If it's not soft enough, you can continue to add boiling water to stew for half an hour

Step8:Adding a spoonful of honey before the juice collection can make the color more beautiful, and also add sweetness. It's also very good to leave more juice for bibimbap

Step9:It's very beautiful. It's glutinous but not rotten. It's crystal clear. It's very beautiful. Maybe it won't be so crystal bright for the first time. Try to make it several times more. I'm sure this dish is popular

Cooking tips:Frying sugar color is the key step to determine the color of noodles. If you can't over fry it, you will not be able to change the focus and stir it bitterly. It's not beautiful enough, but you'd better not stir fry it. The easiest thing is to see that the ice sugar melts into a brown liquid shape, and immediately pour the meat into it and stir fry it. It must not be big, or it will be scorched and delicious.