Braised pork in brown sauce
This is my husband's specialty. Every time I eat braised meat at home, I always ask my father to take the spoon, This braised meat has three tastes: the skin and muscles are smooth, the fat meat is fragrant but not greasy, and the lean meat is not greasy1. Add salt to the juice at last. The meat is not firewood. 2. Don't fry the sugar color. It will be bitter. 3. Add boiling water to the stewed meat
Step 1 . Cut streaky pork into 2 cm square pieces, blanch in cold water, skim off the foam, and it's ok if there is no foam.
Step 2 . Remove the boiled meat and control the water.
Step 3 . Put oil in the pot, turn it on low heat, and put rock sugar into it. When the sugar changes color and bubbles, immediately put in the meat that controls the water, and immediately cover the lid and shake it (be careful, it will splash out). Turn it on high heat and stir it for a while. It's too late for me to take this picture, and the sugar will be bitter if it's fried too much.
Step 4 . Fried sugar
Step 5 . Add boiling water and stew for about 3 minutes. Turn off the heat
Step 6 . Put onions, ginger, pepper and seasonings into the seasoning box for standby
Step 7 . Put the condiment box with condiments, sweet flour sauce and raw soy sauce into the pressure cooker
Step 8 . Pour the meat and soup into the frying pan, cover it, and adjust the pressure cooker to the meat ribs file to suppress. About 30 minutes.
Step 9 . Put a little oil in the wok, fry garlic oil with garlic, reduce the heat, and the garlic is dark yellow
Step 10 . Pour the pressed meat soup into the frying pan with garlic oil, turn on the medium heat, add thirteen spices and salt, collect the soup for a while, add a few crystal sugar, and turn off the fire when there is a little soup left. This private braised meat is ready.
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