This dish refers to pure Shanghai home-cooked dishes with a strong historical and cultural heritage! Characteristics: Thick oil red sauce, fragrant, crisp, soft, fat and thick! Heavy oil, heavy sauce color, heavy sweetness! Shanghai braised pork best embodies the characteristics of thick oil red sauce. Except for wine, soy sauce and sugar, it does not add other seasonings at all. In Shanghai terms, it is "authentic". It relies on the heat to make it fat but not greasy, crisp but not rotten, sweet but not sticky, and thick but not salty.
Last year, during the Chinese New Year's Eve in Shanghai, I ate New Year's Eve dinner at the Shikumen Hotel. It is said that the local dishes there are very authentic. As someone who has just entered the ranks of food bloggers, I will carefully taste every time I go to a place where I eat delicious food. I hope I can copy it and pass the addiction when I feel greedy and remember it. I can also share the delicious food with my blogger friends and improve my cooking level.
Last night, when chatting with friends in the group, I talked about Shanghai food. There were two Shanghai friends with ice mint and hollow text.(Unfortunately, they don't write blogs.) They told me a good story about the local cuisine in Shanghai. I know what I cook is definitely not authentic, but after some exchanges, it seems that the dishes are still somewhat similar. At least on my dining table, the evaluation is very high. Both color and taste are on par with the taste I ate back then. Haha, purely boasting, please ignore it, O(④_④)O haha ~
As for why the name of this dish is called grandma braised pork, my understanding is that grandma can best represent the home-style taste.
Wash the best pork belly with skin and cut it into suitable uniform pieces of meat. Put a little oil in the pan, stir-fry the meat thoroughly, add rice wine and simmer thoroughly, and then add red soy sauce and fresh soy sauce. Cook until the soy sauce penetrates into the meat. When the soup is dry, add appropriate amount of water, large pieces of rock sugar, and then add a few cooked eggs and cook until the soup is about to dry. Quickly stir fry over high heat until the sauce naturally thickens. When the red sauce is tightly wrapped in the braised pork, remove the pot and serve on a plate.
Grandma Braised Pork
By AlecBlanda
Recipe Recommendations
- pork belly One catty
- soy sauce two tablespoons
- soy sauce a big spoonful
- Yellow rock sugar 40 grams
- salt a little
- cooking wine a big spoonful
- green onions two-stage
- ginger a
- oil 1 tablespoon
- salty and sweet
- burn
- an hour
- simple
Steps for Grandma Braised Pork
1
The pork belly should be carefully plucked out the fur on the skin, washed and cut into small pieces.
2
Cut the green onion into sections and slice the ginger into slices.
3
The Li Kum Kee soy sauce and Haitian soy sauce I'm going to use are dark, strong and bright, which is very good.
4
It is better to use large pieces of yellow rock sugar for sugar.
5
Cook three eggs in advance and peel them off (exactly one for each person).
6
Heat the oil in the pan, add the pork belly and stir-fry, add the cooking wine, and add the soy sauce.
7
Continue to stir-fry and color.
8
Pour in water and finish the meat. Add rock sugar, salt, onion, and ginger, bring to a boil over high heat, and skim off the foam.
9
Turn to low heat to simmer, and the length of time depends on the preferred taste. Generally, the braised pork must be simmered for at least one and a half hours before it is soft, glutinous, crispy and fragrant.
10
Add the eggs when stewing for an hour, and continue to simmer on low heat for half an hour until the soup becomes thin and the meat is crispy. Remember to turn it twice halfway.
11
Turn on high heat and dry the soup while frying. Be careful not to overcollect it, leaving some soup and bibimbap is the best quality. Remove the stewed onions and ginger, take the pork belly out of the pan and serve on a plate.Grandma Braised Pork Make Tips
1. For red braised pork, you must choose high-quality pork belly or pork shoulder; the meat shouldn't be too fat or too lean.
2. No matter what kind of red braised pork you make, controlling the heat is essential; as the saying goes, success comes naturally with enough effort.
3. For rock sugar, it is best not to use single-crystal sugar (the small, regular pieces); it is better to choose large chunks of yellow rock sugar.
4. To help the eggs absorb the flavor, you can score them vertically with a knife or prick them with a toothpick; the holes won't be visible, but the flavor will seep in.
5. Authentic Benbang red braised pork uses red soy sauce; if unavailable, you can use a combination of dark soy sauce and light soy sauce.