Chinese Food
Braised pork in brown sauce
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Pork is always full of imagination. No matter where the pig is, whatever can be eaten can make a beautiful meal. My friends know that I can cook. When I come to my house, I don't eat anything but braised pork. Also full of arguments with me. Red meat is Dongpo meat. I don't care about her kitchen. Who makes me love cooking for others. (welcome to share more kitchen anecdotes. Please add wechat ejm2467) on taste and color. There are many differences between braised pork and Dongpo pork. The main characteristics of Dongpo meat is a dish made by stewing thin skin and tender meat with wine. It has a ruddy color, a thick and mellow juice, a crispy but not broken shape, and a soft, waxy and fragrant crispy flavor. Braised flavor is the biggest characteristic of Dongpo meat. And Dongpo meat has different versions all over the country because of regional differences. For example, Hangzhou Dongpo meat, Huangzhou Dongpo meat, Yongxiu Dongpo meat
Cooking ingredients
Cooking Steps
Step1:1. Prepare raw materials in advance. The best choice for fresh fat mea
Step2:2. Cut the fresh streaky pork into even sized chunks and put them into clear water to boil for 10 minutes to remove the blood stain and cut into pieces
Step3:3. put the broken five pieces of pork into the pan and stir fry the oil until it is ready for use. Clean the pot. Add the sugar into the 2 scoops of water and cook it in a small heat. When the sugar is completely melted and show a uniform foam, put the fried pork slices into the pot
Step4:4. Stir fry the soy sauce in the meat for another 2 minutes. Then put the old ginger slices, fragrant leaves, cinnamon, orange peel, star anise and salt into the pot and stir evenl
Step5:5. Pour in water at last. Just submerge the meat with water. Close the lid. Simmer over low heat. Turn the meat slightly in the middle. Let the meat fully contact with the juice
Step6:6. When the soup is thick, stir it evenly for a few times to make it out of the pot
Cooking tips:1. Choose fat and thin pork. The best one with skin. 2. To save time, cut the meat into small pieces first and then put it into the pot. 3. The cut pork must be fried in the pot. Stir out the extra oil in the meat. In this way, it won't be greasy when eating later. 4. Don't be too old when boiling the sugar, so as not to make the sugar too old and bitter. 5. Turn off the heat quickly and avoid too much action Slow juice aging and bitter cooking have skills.
