Hong Shao Rou
红烧肉
Hong Shao Rou 红烧肉
Red-braised pork belly (红烧肉) is a beloved Chinese dish. It's a dish for everyday meals. Compared to Dongpo pork, it's easier to prepare. Dongpo Ruo simple.
How to cook Hong Shao Rou?
The main ingredients of Hong Shao Rou are soy sauce and sugar. Take a piece of pork belly and cut it into bite-sized pieces. After blanching and washing, stir-fry the meat in a wok. Next, add sugar, soy sauce, and rice wine. When the meat pieces are evenly darkened, add plenty of water and simmer over low heat for at least 30 minutes. Be careful not to let it dry out.
What is Hong-Shao-Rou?
Hong Shao Rou is a traditional Chinese dish that translates to "red-cooked pork" in English. It is a slow-cooked pork belly dish that is braised in a flavorful mixture of soy sauce, sugar, and Chinese spices. The dish is known for its rich, caramelized flavor and tender texture. It is often served as a main dish with rice or noodles, and is a popular dish in many regions of China. Three Cuo Chicken and Dongpo Ruo. Depending on taste, bay leaves, cinnamon sticks, star anise, and bean sauce can be added.
How to cook Hong Shao Rou?
The main ingredients of Hong Shao Rou are soy sauce and sugar. Take a piece of pork belly and cut it into bite-sized pieces. After blanching and washing, stir-fry the meat in a wok. Next, add sugar, soy sauce, and rice wine. When the meat pieces are evenly darkened, add plenty of water and simmer over low heat for at least 30 minutes. Be careful not to let it dry out.
What is Hong Shao Rou in German?
Hong Shao Rou is a traditional Chinese dish and does not have a specific German name. However, it is sometimes translated as "geschmortes Schweinefleisch in Sojasauce" which means "braised pork in soy sauce" in English.
Which Chinese cuisine does Hong Shao Rou belong to?
Hong Shao Rou belongs to the Chinese cuisine of the Jiangsu and Zhejiang provinces, which is commonly known as Huaiyang cuisine.
Is Hong Shao Rou from Shanghai?
Hong Shao Rou is a popular dish in many regions of China and is not exclusive to Shanghai. However, it is said that the dish originated in Jiangsu province, which is located near Shanghai. It has since become a beloved dish across many regions and is a staple in Chinese cuisine.