Red meat to look good and delicious, the most important color and flavor on the soy sauce and sugar, therefore, a good bowl of red meat, should be thick oil and red sauce, bright juice and gravy. To be red and attractive, there are many places to pay attention to. 1, soy sauce must be used soy sauce, soy sauce coloring is not as good as soy sauce; 2, soy sauce can not give too much, less than one point just color is not enough, more than one point just color black, so this amount to master their own, the general supermarkets sell braised soy sauce and so on is more suitable for the dish color red instead of black, taste is also partial sweetness, don't have to worry about giving too much too salty; 3, bright oil bright sauce, bright sauce, bright gravy. Salty; 3, bright oil bright gravy trick is sugar color, if you have the effort, you can first stir-fry icing sugar in oil, stir-fry to caramel color, and then add other materials to burn, but this stir-fry sugar color work, for cooking novice is not very good to master, so lump mother gave the lazy way is to add brown sugar, brown sugar is more likely to be on the color, the texture of the heavier, the only thing to pay attention to, after the collection of water, and the last pan is only left with the oil and sugar The only thing you need to be careful about is that after the water is removed, there is only oil and sugar left in the pan, so you need to keep stirring to make the gravy even and thick, otherwise it will be easy to lump and paste the pan.

Main ingredient: 3 servings

200 grams of pork

400 grams of chestnuts

Accessories

25 grams of brown sugar

Small green onions

50 milliliters of salad oil

2 tablespoons of salt

1 tablespoon of soy sauce

1 tablespoon of chicken broth

5 slices of ginger

1 tablets of soybean paste

4 star anise

1 slice of cinnamon

Step 1

Peel the chestnuts and clean them (I bought frozen corn, so I don't need to peel them)

Step 2

Cut the pork into square pieces

Step 3

Slice the ginger, and wash the star anise and cinnamon. Step 4

Pour a small amount of oil into a frying pan and heat it over medium-low heat, add ginger, cinnamon and star anise and stir-fry

Step 5

Turn up the heat and add the pork, stir-frying until it is raw

Step 6

Add 1 tablespoon of soy sauce and stir-fry until it is colorful

Step 7

Add chestnut and stir-fry until evenly mixed

Step 8

Add half a pot of water, add brown sugar and stir well

Step 9

Cover the pot and bring to a boil over high heat, then reduce the heat to low and simmer for 25-30 minutes

Step 10

Collect the water until it dries up to 80%, add salt and a small amount of chicken broth, turn up the heat and keep stirring to make the sauce thick and even on the chestnuts and the meat, and then turn off the heat until the water dries up to 90%, and then turn off the heat. Start the pan on a plate sprinkled with a moderate amount of chopped green onions can

Banchan Braised Pork finished picture

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Cooking tips

Braised pork to look good and tasty, the most important color and taste in the soy sauce and sugar, therefore, a good bowl of braised pork, should be thick oil and red sauce, bright juice bright gravy. To be red and attractive, there are a lot of places to pay attention to

Soy sauce must use soy sauce, soy sauce coloring is not as good as soy sauce

Long soy sauce can not give too much, less than a minute just color is not enough, more than a minute just color black, so this amount to master their own, the general supermarkets sell the red soy sauce and so on is more suitable for the dish, the color of the dish is red, rather than black, the taste is also partial sweetness, the taste is not too salty, and the taste is not too sweet. Don't worry about giving more than too salty

Ming oil bright gravy trick is the sugar color, if you have the effort, you can first use the oil to stir-fry the rock sugar, stir-fry until the caramel color, and then add the other ingredients to burn, but this stir-frying sugar color work, for the cooking novice is not very good to master, so the lump of mother gave the lazy way is to add brown sugar, brown sugar is more likely to be on the color, the texture of the more thick, the only attention to be paid to when the water, the water, the last only left in the pot and the oil, the water, the water, the water, and the water, the water, the water, and the water, the water, the water. The only thing you need to pay attention to is that after the water is removed, when there is only oil and sugar left in the pan, you have to keep stirring to make the gravy evenly thick, otherwise it will be easy to lump and paste the pan

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