{"id":29324,"date":"2022-03-12T09:53:43","date_gmt":"2022-03-12T08:53:43","guid":{"rendered":"https:\/\/chinayung.de\/portfolio\/?p=29324"},"modified":"2023-03-20T22:15:41","modified_gmt":"2023-03-20T21:15:41","slug":"hong-shao-rou","status":"publish","type":"post","link":"https:\/\/staging.chinayung.de\/en\/hong-shao-rou\/","title":{"rendered":"Hong Shao Rou"},"content":{"rendered":"\n
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Hong Shao Rou<\/h1>\n

\u7ea2\u70e7\u8089<\/h2> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \"Hong \n \n
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\n Hong Shao Rou \u7ea2\u70e7\u8089 und Dongpo Rou \u4e1c\u57d4\u8089 <\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n
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\n \"Hong \n \n
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\n Hong Shao Rou \u7ea2\u70e7\u8089 <\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n
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\n \"Red \n \n
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\n Red braised pork belly <\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Hong Shao Rou \u7ea2\u70e7\u8089<\/h2>\n

Red-braised pork belly (\u7ea2\u70e7\u8089) is a beloved Chinese dish. It's a dish for everyday meals. Compared to Dongpo pork, it's easier to prepare. Dongpo Ruo<\/a> simple.<\/p>\n

How to cook Hong Shao Rou?<\/h4>\n

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.<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n \"Vergleich \n \n
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\n Vergleich Hong Shao Rou \u7ea2\u70e7\u8089 - Dongpo Rou \u4e1c\u57d4\u8089 <\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n\n
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What is Hong-Shao-Rou?<\/h3>\n
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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.\u00a0Three <\/a>Cuo Chicken<\/a>\u00a0and\u00a0Dongpo Ruo<\/a>. Depending on taste, bay leaves, cinnamon sticks, star anise, and bean sauce can be added.<\/p>\n\n<\/div>\n<\/div>\n

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How to cook Hong Shao Rou?<\/h3>\n
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The main ingredients of Hong Shao Rou are soy sauce and sugar. Take a piece of pork belly<\/a> 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.<\/p>\n\n<\/div>\n<\/div>\n

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What is Hong Shao Rou in German?<\/h3>\n
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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.<\/p>\n\n<\/div>\n<\/div>\n

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Which Chinese cuisine does Hong Shao Rou belong to?<\/h3>\n
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Hong Shao Rou belongs to the Chinese cuisine of the Jiangsu and Zhejiang provinces, which is commonly known as Huaiyang cuisine.<\/p>\n\n<\/div>\n<\/div>\n

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Is Hong Shao Rou from Shanghai?<\/h3>\n
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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.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n

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Home<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Hong Shao Rou bedeutet rote geschmortes Fleisch. In der Regel verwendet man Schweinebauchfleisch f\u00fcr HongShao-Rou. Das Fleisch wird zuerst im Wok gebraten und anschlie\u00dfend im Wok geschmort. <\/p>","protected":false},"author":3,"featured_media":30619,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[173,174],"tags":[],"class_list":["post-29324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glossar","category-chinesische-gerichte","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"builder_content":"

Hong Shao Rou<\/h1>

\u7ea2\u70e7\u8089<\/h2>\n\"Hong

Hong Shao Rou \u7ea2\u70e7\u8089 und Dongpo Rou \u4e1c\u57d4\u8089 <\/h3>\n\"Hong

Hong Shao Rou \u7ea2\u70e7\u8089 <\/h3>\n\"Rot

Rot geschmorter Schweinebauch \u7ea2\u70e7\u8089 <\/h3>\n

Hong Shao Rou \u7ea2\u70e7\u8089<\/h2>

Rot geschmorter Schweinebauch \u7ea2\u70e7\u8089 ist ein sehr geliebtes chinesisches Gericht. Das ist ein Gericht f\u00fcr jeden Tag. Die Zubereitung ist im Vergleich zu Dongpo Rou<\/a> einfach.<\/p>

Wie kocht man Hong-Shao-Rou<\/h4>

Hauptzutaten von Hong Shao Rou ist Sojasauce und Zucker. Man nimmt ein St\u00fcck Schweinebauch und schneidet es in mundgerechte St\u00fccke. Nach blanchieren und waschen br\u00e4t man das Fleisch im Wok. Als n\u00e4chstes f\u00fcgt man Zucker, Sojasauce und Reiswein hinzu. Wenn die Fleischst\u00fccke gleichm\u00e4\u00dfig dunkel sind f\u00fcgt man reichlich Wasser hinzu und kocht es bei schwachem Feuer f\u00fcr mindestens 30 Minuten.\u00a0Achte darauf, dass es nicht austrocknet.<\/p>\n\"Vergleich

Vergleich Hong Shao Rou \u7ea2\u70e7\u8089 - Dongpo Rou \u4e1c\u57d4\u8089 <\/h3>","_links":{"self":[{"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/posts\/29324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/comments?post=29324"}],"version-history":[{"count":0,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/posts\/29324\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/media\/30619"}],"wp:attachment":[{"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/media?parent=29324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/categories?post=29324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/tags?post=29324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}