Home style hong shao rou(红烧肉)

Today, I will cook a hong shao rou with a fragrant aroma, which is very delicious. Recommended to everyone.

What is braised pork

Braised pork (pinyin: hóng shāo ròu) is a popular dish.

Using pork belly as the main ingredient, it is best to use three layers of fat and lean meat.

The pots are mainly casseroles, and the meat produced is fat and lean, fat but not greasy, sweet and soft, rich in nutrients, and melts in your mouth.

Braised pork is widely spread throughout China and can be made in as many as twenty or thirty different ways.

It has certain nutritional value.

Do you need a blanched pork belly?

need

Because there will be some residual blood in the pork belly, the taste of the pork belly directly fried will not be too good.

Before frying, blanching can remove the blood foam from the pork belly, which will make the pork belly taste better.

When blanching pork belly, it is best to pour cold water into the pot.

The meat will gradually become ripe during the blanching process, making it easier to blanch the blood foam from the pork belly.

How long to stew braised pork

The hong shao rou we make is usually soft and rotten after half an hour of stewing.

Historical Events

When it comes to braised pork, we cannot forget the person who pushed the career of eating braised pork to the peak – Su Dongpo.

It is precisely because of his efforts that braised pork has moved from the grassroots to the upper level, from the common people’s cooking pot to the literati’s dining table.

Dongpo Pork, which has a long history and is famous all over the country, is braised pork.

When studying the history of braised pork, it is indeed difficult to tell when and where it originated.

However, due to Mr.

Dongpo’s tireless efforts and braised pork have officially entered the stage of history since then.

What are the side dishes of braised pork?

Braised pork with potatoes.

The texture of the potatoes is delicate and can absorb the greasiness of the braised pork.

At the same time, the potatoes are glutinous and delicious.

It is even more delicious when paired with the braised pork.

Hong Shao rou Ingredients

pork belly：700 g

ginger：1 block

Fragrant leaves：2 pieces

cinnamon：2 pieces

star anise：2

dried chili：2

Oil： Appropriate amount

Salt： Appropriate amount

soy sauce： Appropriate amount

crystal sugar：30 g

pepper：1 spoon

Red Yeast Powder：3 g

cooking wine：1 scoop

chicken essence： a little

Steps for Hong Shao Rou

A piece of pork with five flowers

 

Cut into thick blocks

 

Bring a pot of water to a boil, then add the pork belly to the pot and boil for 3 minutes

 

After picking up, wash off the floating foam, and drain the water for later use

Prepare ingredients: ginger, dried chili, bay leaves, cinnamon, star anise, rock sugar

 

Heat the oil in a pan, pour the pork belly into the pan

 

Stir out some of the fat and scoop it up for later use

 

Leave the bottom oil in the pot, add rock sugar, smash it with a spatula, and stir-fry the sugar color over low heat

 

Fry until caramelized

 

Return the pork belly to the pan and stir-fry for color

 

Pour in the ginger, dried chilies, and spices and fry until fragrant

 

Add salt, soy sauce, cooking wine, red yeast rice powder, and pepper to taste

 

Stir well

 

Add the water submerged in the pork belly, bring to a boil over high heat, then turn to stew and simmer for 30 minutes

 

When the time is up, the water has been collected until it becomes sticky, sprinkle some chicken essence to enhance freshness, stir fry, and evenly remove from the pan

 

finished product. Homemade braised pork, sweet and soft, fat but not greasy