Pork braised in brown sauce bonhomie


Pork braised in brown sauce bonhomie

Shanghai Benbang roast meat, handed down from Grandma~

Food Material List

  • 1 Pork and pork
  • 2 Egg

Operational steps

  • 1 Rinse pork cuttings, add onions and ginger, and boil in cold water. Wash and dry the meat in hot water
  • 2 Stir-fry shallots and ginger in a little oil in a pan, add maltose or ice sugar, pork, a little cooking wine (like a little spicy, you can add a little spicy sauce) and stir-fry until the sugar is evenly dipped in the meat. Stir-fry the soy sauce with June braised sauce.
  • 3 Add anise and other spices, add half a bowl of cooking wine, stir-fry slightly, add enough hot water (at least over the meat surface), or beer instead of cooking wine + hot water, simmer for 1-2 hours after the fire is boiled.
  • 4 When the meat is crisp, the sauce can be collected over high heat.
  • 5 If you want to add eggs, boil the white boiled eggs when the third red-roasted meat is boiled, boil the eggs and throw them into the pot to cook with the red-roasted meat.~

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Healthcare food category

Lunch, Burst, Sour and hot, Fragrant, Refreshing, Staple food, Mousse Cake


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