dark soy sauce
|half a teaspoon|
I’m not going to be able to do that.
light soy sauce
Vinegar or wine
A newbie’s take on braised pork.
The main ingredients for the photo, the pork I peeled, because there are hair, if it is clean and hairless to keep the best.
Put the meat in a pot of cold water, add wine and ginger, boil for 2-3 minutes.
Pour the oil into a pan, add the rock sugar and simmer the syrup over low heat, stirring constantly with a spatula to avoid a paste.
That’s about the extent of it.
Drain the meat and add it to the pan, the meat I absorbed the water with kitchen paper beforehand. Keep flipping, coating each side of the meat with sugar.
Add peppercorns, ginger and garlic, cooking wine, incense leaves, chili stir-fry out the aroma, then add light soy sauce and a little salt. I used two teaspoons of light soy sauce and one teaspoon of dark soy sauce in this picture to pursue the red effect, you can adjust it according to your own taste.
Add water to the pot without the meat, bring to a boil over high heat and then medium heat to continue to cook, if found halfway dry you can heat the water.
It will take about 30-50 minutes to reduce the sauce, depending on your taste. If you want more softness, cook longer.
The sauce is thick and light, soft and sweet. This was cooked for about 50 minutes with 2 teaspoons of light soy sauce and 1 teaspoon of dark soy sauce.
This picture is the result of 30 minutes of cooking with one spoonful of light soy sauce and one spoonful of dark soy sauce, with water added halfway through. This is not a textbook, just sharing, you can make it as many times as you like to make your own taste.