braised pork in brown sauce

Speaking of national hard dishes, braised meat is well deserved. It is said that Su Dongpo is good at cooking and is best at braised meat. He wrote a poem to introduce his cooking experience as follows: “slow down the fire, less water, and it will be beautiful when the fire is full.” With his creative promotion, braised meat became popular all over the country and passed on from generation to generation. It is the most homely and elegant, the most popular and elegant, with diverse practices and different styles. But thick oil sauce red is its constant feature, which also makes us afraid of fat. Today, we introduce an oil-free and water-free braised meat method. Using the characteristics of enamel pot, we can lock the moisture of streaky meat to the greatest extent and stir out excess oil, so that you can enjoy delicious food and avoid fat trouble at the same time

Directions

Step 1

Cut streaky pork into 2cm square cubes for use (in this way, the ingredients are not only easy to cook, but also the shape of the pot is beautiful)

Step 2

Put ginger slices and streaky pork into the pot in cold water. After the water boils, take out the streaky pork for standby

Step 3

Mix a proper amount of raw and old cooking wine with juice for standby (appropriate white sugar can be added according to personal taste)

Step 4

Brush the enamel pot with a layer of bottom oil, turn on medium heat, pour the boiled pork into the pot, add the adjusted sauce, add anise, cinnamon and other ingredients, stir slightly, cover the pot cover and simmer over low heat for 30 minutes (tip: put cold water on the enamel pot cover, the water evaporation time is about 30 minutes, and better increase the condensation effect in the pot)

Step 5

After 30 minutes, open the lid of the pot and stir it fully to make the sauce evenly colored. Then cover the lid and continue to simmer over low heat for 10 minutes. A pot of braised meat that has cured the pain for a week can be served