红烧肉,农村妈妈这样做,肥而不腻,入口即化,一学就会 【泥土的清香】

红烧肉,农村妈妈这样做,肥而不腻,入口即化,一学就会 【泥土的清香】


The Scent of Clay – Original Rural Life in China Rural life – “Hong Shao Rou”
Red braised pork belly Good day, everybody! I’m Qingxiang.(The Scent of Clay) I’m gonna cook some “Hong Shao Rou” (Red braised pork belly) Oops, the blocks are still too big. I’ll give them another cut. Add them in COLD water and bring to a boil spring onions, ginger and cooking wine to eliminate the raw smell of pork. Here’s the pork belly after scalding. Now im gonna transfer them out . Here i got some cold water I steeped the polk blocks in it. Some oil. Add in chopped spring onions, ginger and garlic.
Stir until fragrant. and now the pork belly. Then sauté until the the fat gets out.
(pork becomes slightly brown) Add in some light soy sauce and then some dark soy sauce. Now I’m adding water in. Maybe a little more water, and it’ll be more tender later. Some salt. I don’t use the custer sugar, but some rock sugar here. Now skim off the scum. OK! Liquid is now reduced.
(and it turns thick and syrupy) Transfer them out . Sugar in. Melt the sugar slightly, add the pork and …………. stir. Again, some light soy sauce Now add in a bowl of HOT water. Star anise, Sichuan peppercorn and some salt. Ok! Liquid is now reduced.(Again) Low heat, low heat. Reduce the liquid in the wok on a low heat. When there is not much liquid left, stir lightly until it’s thick and syrupy. OK. The sauce is almost well thickened. I’ll put in some the spring onions, ginger and garlic. and some chili pepper. OK! It’s almost down. Ready to serve soon! 😀 Ladle into 2 plates. Take one to my ma and pa, too. Give them a taste. It’s really appetizing! This is the Hong Shao Rou I made. It’s finished. I’ve devided it into 2 plates. 😀 This is for me, and this will be brought to my ma and papa to let them have a taste too. So much for today. Please subscribe my channal if you like. Thanks. driving ahead~ – I made soem Hong Shao Rou, have a try!
– eeee, we just finished lunch. – Where’s mom?
– In her room now. – Here, try them first. Tastes good, but not a big portion. – It’s so appetizing!
– You got a half and i got the other.

100 thoughts on “红烧肉,农村妈妈这样做,肥而不腻,入口即化,一学就会 【泥土的清香】”

  1. 我写信给你从俄罗斯,为什么你先煮猪肉,然后炒的时候,你可以立即炒呢?

  2. https://www.youtube.com/watch?v=2UQVn0NG6Gg………….尝试做饭这个这个烧烤你一定会喜欢这个俄罗斯

  3. 🇧🇷看美眉露点私禁🚫视频➕微信hot5383📞🈶️股份反反复复反反复复方法风格和f f

  4. Very authentic , Chinese village cooking,of braised pork belly. Wonderful, no imitation, very clear, easy, realistic and impressive.Thank you very much, my dear.Hope to see more of you.

  5. 看來這道料理是國際語言啊
    我家的作法是會把肉煎至接近微焦 然后鏟出鍋中的豬油再滷煮
    這樣肉吃起來更香

  6. buenas tardes el guiso se ve riquisimo pero no le entiendo los ingredientes y que se le pone saludos de monterrey nuevo leon mexico

  7. 姐不是汉人吧?做得确实不错 我每次做都掌握不好火候 肉颜色每次都没那么深 做出来味道也一般 根炖得一样 感觉是老抽放少了

  8. 你好我想請問你為什麼煮好盛起,又倒回鍋煮一遍呢?是不夠爛嗎?還是另有原因呢?

  9. 欢迎收看最真实田园生活,回忆小时候,捉鱼,摸虾的时光 https://youtu.be/YEuk2q8TwiY

  10. 我是從秋子視頻認識妳的,才點妳的視頻來看,想要學妳做菜,可是妳講話我都聽不懂。

  11. 把糖色炒出来放一边,炒完肉之后加水加糖色一次收汁就可以了!这做法太麻烦了,收两次汁也没有任何意义

Leave a Reply

Your email address will not be published. Required fields are marked *