Chinese Food
Braised pork in brown sauce
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This way of adding pepper was learned in college with my roommates. I like this way of eating very much. In general, braised pork is made of streaky pork. Because I think the meat in the front leg is more alive (Nen), I like to use the front leg meat instead. I forgot to take a picture in the whole process. Only when I was out of the pot did I remember to take a picture (╯ з system)
Cooking ingredients
Cooking Steps
Step1:Wash the meat. Then cut the meat into the size you like. I usually like to cut small pieces. Because it's front leg meat. So lean meat and fat meat are separated. When cutting, the fat and skin are also cut separately. Wash the cut meat with water again. Put the washed meat aside and drain. Or dry it directly with kitchen paper.
Step2:Hot pot. Drain oil. When the oil is hot, stir fry the fat meat and fatty meat first. Stir fry until you think the oil is about the same. I usually stir fry until the fat shrinks. Then pour the remaining meat into the pot and stir fry. Stir fry until the meat changes color. Slightly brown. Put the fried meat on the plate.
Step3:Because the oil was added and the fried meat also produced a lot of oil, so there is no need to refuel. Add white cotton sugar into the hot oil. Stir fry until the sugar turns dark brown. Turn the heat to stir fry the meat first. Then pour in pepper, dried pepper, ginger, garlic. Continue to stir fry until the flavor of spices comes out.
Step4:Pour in cooking wine. Measure it to your taste. I may have poured more than half a bowl. Cook for a while. Add in the old soy sauce. Stir fry until the color is even. Add in the raw soy sauce. Continue to stir fry.
Step5:Stew with water. When the water is boiled, turn the fire to a small one. Stew for an hour. Pay attention to the amount of water. Don't dry the pot.
Cooking tips:There are skills in making delicious dishes.
