Braised pork, also known as Dongpo meat, since ancient times is a classic dish known throughout the country, from Su Dongpo developed Dongpo meat to the present is also almost a thousand and eight hundred years of history, with the passage of time, this dish has gone through a variety of changes. Now people's standard of living has greatly improved, eating meat has become a common household meal, so almost everyone will do braised pork, but according to the different regions and eating habits, the practice will be slightly different, we in the north like to first use rock sugar to stir fry the sugar color hanging on the meat, and the south basically use the old soya sauce to adjust the color.

I usually use the first fried sugar color method to do braised pork, but see some friends message said, why do I do braised pork bitter, color and taste are not good? The reason is that when frying the sugar color did not control the fire and degree, the icing sugar fried paste, so braised pork taste bitter. In order to make it easier for you to operate, then we do not have to fry the sugar color of the braised pork, only with soy sauce and old pumping color, the ingredients with just a few, as well as to give you up to a bright red color, fat and not greasy, look at the appetite for braised pork!

Braised pork

Required ingredients: pork about 600 grams of scallions, ginger 2-3 slices of yellow sugar 15 grams of soy sauce 2 tablespoons of soy sauce 2 tablespoons of wine 2 tablespoons of cooking oil in the right amount of hot water in the right amount

Steps to do Braised Pork

1. three layers.

2. will be cleaned, cut into the appropriate amount of size of the mahjong block, cold water in the pot, boil after skimming the surface froth fish out of the meat, put on kitchen paper to absorb the surface moisture.

3. Onion cut into sections, ginger peeled and sliced, a little cooking oil in the pot to 50 percent heat, stir fry onion and ginger over low heat, then put the pork stir fry flavor.

4. respectively, into the soy sauce, soy sauce, cooking wine, and then into the yellow rock sugar.

5. Stir-fry evenly until the meat color, add hot water over the pot of ingredients, high heat to boil and then change to medium-low heat simmer for about 45 minutes.

6. When there is a little soup left in the pot, turn up the heat and stir-fry to reduce the juice.

7. A bright red color, fat and not greasy braised pork is ready!

Tips:

The taste of this braised pork will be on the sweet side, if you do not like to reduce the amount of sugar, rock sugar to use small pieces. Careful friends may find this dish I did not put salt, because the soy sauce and soy sauce are salty, so there is no need to add salt, unless your taste is particularly heavy, you can add discretion. The amount of water in the stewed meat should be added enough at one time, and then add water in the middle will affect the taste of this dish, so my principle is rather more than less.