National Menu ~ Braised Pork

Name: National Menu ~ Braised Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flower flesh; 2 tbsp Sugar; 1/2 bowl Soy sauce; A tablespoon brown sugar; A tablespoon Cooking Wine; 3.4 pcs Red dates; 2 star anise; piece Tangerine peel

by Leaf Ivy

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Braised pork in brown sauce is a very popular dish. As for when, where and who it originated from, it should be unclear.

However, there is nothing more well-known than Su Dongpo, who is famous in the north and south, said, "Huangzhou is good for pork, and the price is like dung.

The rich refuse to eat, and the poor refuse to cook. Slowly catch the fire, without water, it will be beautiful when the fire is full. Come and play a bowl every morning

, I'm so full of my own Lord. "This is Su Dongpo's poem "Eating Pork", that is, it makes this dish for the common people

, Walked onto the table of literati and ink guest. Since then, braised pork has officially stepped onto the stage of history.

However, there is a little difference in each place and each person's approach. Nothing authentic or not, just do it as you like

The truth is what you love to eat.

The leaves also like it very much, the color is ruddy, sweet and soft, fat but not greasy. Served with white rice for one night, full

The stomach is full, and the mouth is satisfied. "

Ingredients

500g Flower Flesh
2 tbsp Sugar
1/2 bowl Soy Sauce
A tablespoon Brown Sugar
A tablespoon Cooking Wine
3.4 pcs Red Dates
2 Star Anise
piece Tangerine Peel

National Menu ~ Braised Pork

1. 1. Wash the meat and boil in a pot under cold water for 10 minutes, remove and cut into small pieces.

2. 2. Put sugar in the pot and heat it to amber color.

3. 3. Pour peanuts and stir fry.

4. 4. Add meat-free water and pour it into a casserole.

5. 5. Pour light soy sauce, soy sauce.

6. 6. Add brown sugar, tangerine peel, star anise, red dates.

7. 7. Pour in the cooking wine, remove the fishy, cover the lid after the water is boiled, and simmer for 25 to 35 minutes.

8. 8. When the soup becomes thicker, just collect the juice over high heat.

Tips:
Choose a few layers of fat and thin layers of meat, then simmer in a casserole, add a few red dates to absorb oil to enhance the flavor, and finally harvest the juice over high heat. When making Chinese dishes, no one usually weighs the grams of each ingredient. It's all based on feeling, so the amount of ingredients is for reference only.