Chinese Food
Sichuan cherry braised pork - no need a drop of soy sauce. It's a classic Sichuan braised pork.
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Braised pork is usually cut into large pieces. It's very delicious. But Sichuan braised pork is small and beautiful. It looks like cherry and is called cherry braised pork. This kind of braised meat also has a special place in practice. It doesn't need a drop of soy sauce at all. It relies on stir fried sugar color to help color and improve taste. So it's cherry red in color and sweet and glutinous in taste. It's also a classic Sichuan dish.
Cooking ingredients
Cooking Steps
Step1:Stir the sugar first - put the rapeseed oil in the cold pot. Put in the sugar. Stir slowly over a low heat until the sugar melts completely. This process needs to be continuously stirred. When the sugar liquid has a big bubble, pour hot water along the side of the pot. Stir evenly. This is the sugar color we want to use nex
Step2:Cut the streaky pork with skin into 1.2cm square strips. Next, put ginger slices, scallion and pepper in cold water. Put in the stewed pork. After boiling, skim off the froth. Take out the wate
Step3:Heat up the oil in a hot pot. Test the oil temperature with ginger slices. Heat to 50% heat. Stir in the lower star anise, fragrant leaves and cinnamon. Stir fry pork, ginger and scallio
Step4:Stir fry with white wine, sugar and salt, then boil with hot water. Then pour in the sugar color which has been stir fried before. Mix well and cover. Turn the heat to simmer until the pork is cooke
Step5:When the soup in the pot dries quickly, take out the ginger, scallion, star anise and cinnamon. Turn the heat to collect the juice. Pour a little sesame oil on it until the soup is thick. Then you can get out of the pot. Finally, sprinkle a handful of ripe sesame seeds. The classic Sichuan cherry braised pork is finished.
Cooking tips:There are skills in making delicious dishes.
