Chinese Food
Braised pork in brown sauce
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It's one of the ordinary delicious dishes. I haven't sorted out its recipe all the time. It's too simple. But influenced by Capricorn's desperate habit of organizing, I decided to publish it as one of the complete works of amateur cook
Cooking ingredients
Cooking Steps
Step1:Wash pork and cut into pieces. Size 3cm squar
Step2:Put oil into the pot. Low heat, low hea
Step3:When the oil is warm, add the rock sugar. Turn it evenly. This step is called stir fried sugar color . The red luster and soft waxy taste of braised meat are all supported by sugar. The oil temperature must not be too high, so as not to make the paste bitter. Once it's burnt, it must be poured out completely, or a pot of meat will be waste
Step4:When you see the Yellow bubble rolling, immediately pour in the streaky pork. Stir fry constantly. Let each piece of meat be covered with sugar. Then add in the raw soy sauce. Stir fry the meat until it's red with sauce (low heat all the time
Step5:Stir fry well and pour in the prepared boiled water. The quantity must be enough. Cover all the meat pieces. If it is not enough, add boiled water instead of cold water
Step6:Add anise and cinnamon. Cover. Simmer for 40 minutes. Turn over several times. Make sure the water is not dry. In fact, it's better to turn this step into a small pot stew. I don't pay so much attention to stewing once with the po
Step7:Add garlic and tangerine peel when the water is half or less dried. If you put it too early, it will rot and not form
Step8:When the water content is like this, use chopsticks to pick out the anise cinnamon and fragrant leaves. Then mix in a little salt and chicken essence to put them on the table
Step9:Sprinkle with Scallio
Step10:Casserole bowl can keep warm. It won't be too cold in this autumn and winte
Cooking tips:This is the first meat dish I learned from my mother in the early years. It's just because it's simple. However, three high people still eat less to make delicious dishes have skills.
