Stewed pork with brown sauce

Braised pork is the most popular and kind. I have loved to eat braised pork cooked by my mother since I was a child. I was very picky about food at that time. I never eat fat, but I like the soft and smooth skin. Father always patiently clamps fat meat with chopsticks and gives me lean meat and skin. At that time, everyone was not rich and could not eat meat every day. Braised pork is more fragrant. There are many ways to braise pork, and the dishes cooked in it are also varied. My favorite one is adding soybeans. I like to scoop a spoonful of stewed beans and gravy to eat bibimbap. Almost every time I eat it, my mouth is full of oil and my stomach is bulging. My parents are happiest when they can eat a big bowl of rice at a time. I've cooked braised pork many times, but I've never cooked it with soybeans. I didn't know why I wanted to eat it that day, so I told Bao Xiao that I would cook braised pork for you. As long as it is meat, Bao Xiao is happy, and of course he agrees.

material

Semi-fat and thin meat with skin, soybean, bean paste, sugar, ginger, garlic, dried pepper, tsaoko, cinnamon, soy sauce, salt.

working methods

1. Wash the half-fat and half-lean meat with skin and soak it in water, then cut it into cubes and soak the soybeans in water.

2, put a little oil in the wok, stir-fry the sugar until it is brown, and stir-fry the meat and color it.

3. Add appropriate amount of bean paste, stir well, and add appropriate amount of water, soy sauce, salt, garlic, ginger, dried pepper, Amomum tsaoko, cinnamon, and a little sugar (or not). After boiling, turn to low heat and stew until the meat is rotten.