红烧肉制作工序（Process for making braised pork）.docVIP

红烧肉制作工序（Process for making braised pork） Although this material Braised pork in brown sauce is quite simple, the entire production process is somewhat complicated, but also a waste of time, but it is the so-called malt, eat hot tofu, if not so much time going on, the Soviet style can not authentic taste of Braised pork in brown sauce! These small number of title, is also on behalf of all the time spent in the cooking process, together have more than two hours. The wine soak 15 minutes Wash the pork, cut into two pieces of tiles the size of the square, notice the meat will not cut too small, too small to shrink the fragile, but not too big, too big not easy to cook crisp, it is not easy to eat. After all, put in casserole, add half a cup of wine, and use cold water immersion, so you can dip to the capillaries in the bloody water, cooking wine, easy meat fibers absorb and remove the fishy smell and generally immersed for fifteen minutes. Cook for 30 minutes The end of the dip rinse pork slightly, to boil. This is very important in water quantity, should be placed first, do not boil dry, add water, even if really want to add water, remember to add boiling water. Generally speaking, water immersion meat, and more than two inches high from. Pot add water, on the ignition, the fire should be open to the maximum, while in dry haw can play, let the meat leavening effect, more easy to burn crisp. If there is no dry haw, half a teaspoon of vinegar can also be. About five or six minutes later, on the open water, continue to boil for five or six minutes, with the meat rolls, the water will float a layer of dark red impurity. This layer of impurities are cooked to remove blood, carefully with a spoon, casserole on the edge of adhesive to remove impurities. Simmer for 60 minutes After the fire to boil for about half an hour, you can switch to a small fire stew, the size of the fire is subject to water boiling, stewing time longer, at least an hour, the purpose is to let the meat