Chinese Food
Braised pork in brown sauce
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Braised pork, also known as Dongpo pork, rolling meat and Dongpo stewed meat, is a traditional specialty of Meishan and Jiangnan. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are different practices in different places. Some are cooked first, then boiled, then steamed, and some are stewed and boiled directly to collect juice. Dongpo meat's main ingredient and shape are the same. The main ingredient is half fat and half thin pork. The finished dishes are all well-organized mahjong pieces. They are bright red, like agate. They are soft but not rotten. They are fat but not greasy.
Cooking ingredients
Cooking Steps
Step1:Prepare the material. Cut the chili. Cut the scallion. Stew the streaky pork in cold water first. It's easier to cut the Diced Pork.
Step2:Put the hot oil in the pot and stir fry the chili.
Step3:Stir fry the pork until it's brown.
Step4:Put in the old soy sauce, salt, red wine, water and sugar. Boil over high heat. Then collect the juice over low heat (try to have salt taste after putting it). It's safe
Step5:Finished produc
Cooking tips:There are skills in making delicious dishes.
