Hong shao in other words red-braising or red-cooking, is procedures of food prep meats or veggies with soy sauce, sugar and often-other spices. Red Cooked Pork is among the most famous home cooking in China. There are lots of ranges of Hongshao Rou. Almost every household cook may have her own formula.
The streamlined variation is to use dark soy sauce to include the color and include the brown sugar precisely into wok. The simplified style will certainly lose the caramel taste.
Ingredients:
• 3 cloves of garlic peeled
• 3 whole star anise
• 2 tablespoons dark soy sauce
• 1/4 cup Shaoxing cooking wine
• 1 1/2 lb. pork belly meat cut into two inch cubes
• 3 tablespoons vegetable oil
• 2 tablespoons sugar
• 1 1/2 cups chicken stock or water
Directions:
1. Cook the veggie and the sugar oil in a medium pot over medium high heat.
2. Go on heating up until the sugar is a little snuff-colored.
3. Approximately 3 mins.
4. Place the cubed pork in the pot and brown it with the caramelized sugar.
5. Around 8 mins.
6. Place the garlic, star anise, dark soy sauce, rice wine and clear stock into the pot.
7. Cover up the pot and cook over low heat.
8. Fix for about 40 mins.
9. Stir the meat every 10 mins to make sure the bottom of the pot does not get scorched.
10. Get rid of the cover and switch the heat to medium high.
11. Cook the meat for other 10 mins up until the sauce minimizes to a soft consistency.
12. This meal, like the majority of stew meals, is more effectively if left over night and reheated the next day.
13. In case you cannot hang around then plate it in a shallow bowl and then garnish with shredded scallion and sprigs of cilantro.
Ingredients:
• 3 cloves of garlic peeled
• 3 whole star anise
• 2 tablespoons dark soy sauce
• 1/4 cup Shaoxing cooking wine
• 1 1/2 lb. pork belly meat cut into two inch cubes
• 3 tablespoons vegetable oil
• 2 tablespoons sugar
• 1 1/2 cups chicken stock or water
Directions:
1. Cook the veggie and the sugar oil in a medium pot over medium high heat.
2. Go on heating up until the sugar is a little snuff-colored.
3. Approximately 3 mins.
4. Place the cubed pork in the pot and brown it with the caramelized sugar.
5. Around 8 mins.
6. Place the garlic, star anise, dark soy sauce, rice wine and clear stock into the pot.
7. Cover up the pot and cook over low heat.
8. Fix for about 40 mins.
9. Stir the meat every 10 mins to make sure the bottom of the pot does not get scorched.
10. Get rid of the cover and switch the heat to medium high.
11. Cook the meat for other 10 mins up until the sauce minimizes to a soft consistency.
12. This meal, like the majority of stew meals, is more effectively if left over night and reheated the next day.
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