Braised pork with red sauce old pick

Published Nov 6, 2021 at 18:37pm ET

With ice sugar, it will taste worse.

Food Material List

1 Pork belly 500g
2 Brassica napus L. A little, decorated

Operational steps

1 Put proper amount of cold water in the pot, turn 3 or 4 shallots into scallions knots, cook the whole processed pork pieces in cold water, put the pulled shallots and 3 pieces of ginger, and pay attention to the pork skin upward during the stewing process. After boiling, continue to stew for 20 minutes on medium heat, and constantly remove the foam and impurities during the process. After 20 minutes, the pork is boiled until it can be pierced with chopsticks.
2 Boiled pork, put in cold water, tighten immediately fished out, the board cut into 3cm multiplied by 3cm cubes, drain water reserve.
3 Put more oil in the pan, about 1 kg. Burn the oil to 6 or 7 times heat. Put it into the cut pork. Deep-fry for 5 minutes. Remove the excess oil from the pork. Deep-fry until golden yellow is removed and dried.
4 Take a casserole and cover the bottom with scallions, ginger slices and garlic.
5 Stand the fried pork neatly in the pot, and pay attention to the pork skin down.
6 Add seasonings again in the pot: salt 15g, chicken essence 10g, cooking wine 10ml, Pixian bean paste 15g, sugar 50g, old pumping 5ml, add appropriate boiling water, water just before the five-flower meat can be. Place the casserole on the fire, then boil the water in the pot again, simmer for 1 and a half hours on medium heat until the juice and pork are crisp. Authentic Maos red-roasted meat is also added with halogenated eggs. The method is to simmer the meat for 60 minutes, put the wrapped boiled white eggs into the brine for 20 minutes, and color the eggs thoroughly, and take out the spare. Add a small amount of salt to boil the cabbage. Open it with a knife. Spread the cabbage on the floor when shaking the dish. Pour the meat skins over the braised pork. Keep the eggs opposite. Put the cabbage on the edge of the bowl.

Tips

Sugar-colored method is that the cooker sits on the fire, puts one portion of oil and two portions of water into it, stirs slightly, opens fire, puts six portions of sugar into the pot, stirs slowly in the middle of the fire, and soon you will see many tiny bubbles in the pot, then the water will continue to evaporate, basically all evaporate clean, stirring with a wooden spatula feels OK. The mixture of sugar and oil will turn brown soon after it is stirred in the form of drawing silk. Turn off the fire and stir with the remaining temperature of the fire. The things in the pot will turn dark brown slowly. This is the color of fried sugar. It may be a little thick. You can add two more portions of hot water, stir it evenly, and bottle it in an unused sugar color for a long time, even if its not in the refrigerator.

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