Homemade meat
By VicentaLakin
the recipes of red meat are thousands of different people. but in the kitchen, we searched around, and we looked over a few pages, and we didn't find the same red meat i do in the usual days, so we recorded our version. in summary, i make red meat, one with no water, two with no oil, three with no sugar. one pot from the beginning to the end, and you don't have to fire it, then fire it, and pour it back. save it. no water, which means no meat first in the water, and i think that's how it's cooked, and it's all cooked up. but someone who's sensitive to the smell, or who doesn't have a good quality of pork, or who's spicy, can opt for water first. cold water in the pot, with ginger chips, yellow wine or wine, and foam, which is then recovered. (ps) i saw on twitter someone spit and say that it's too hot to eat. hey, i'm speechless. i've known several elders who spent their whole lives burning red roasted meat, and who told me when they did. let's get ourselves a nice piece of meat instead of a stick. of course, it doesn't rule out that some people are really too sensitive to the smell, so let's just say that they don't pour oil in the pot, they just heat up the pork, they push the oil out of the meat itself, and there's a lot of oil coming out. it's less greasy. look at the steps。
Recipe Recommendations
- Pork belly with skin 350g
- rock sugar
- ginger slices 2 tablets
- octagonal one
- geranyl 2 tablets
- dried chili one
- yellow wine 1 tablespoon
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- boiling water
- sweetening
- burn
- an hour
- simple
Steps for Homemade meat
1
The fragrance chooses the leather, washes, controls the dry moisture and cuts into the size of the mahjong. It's time to start burning a pot of water, and then we'll have to use the boiler。2
It's hot, it doesn't have to pour oil, and it pours in. Pick up the chopsticks, try not to overlap, and each piece of meat is attached to the bottom of the pot. It's not sticky. After the meat has fallen, don't rush over, the fire slows down, until the oil can shake。3
Maintain a small fire and bring chopsticks to turn over every piece of meat until the surface is slightly yellow and the oil is pulled out. There's a very similar process in the Western restaurant, which is often done when the meat is cooked, so the surface of the meat is “browning” and it seals the gravy。4
And then put it in the ice cream and flip it for a minute. With a little glucose, the big ones have to break into small blocks, otherwise it's very difficult to melt. It's like fried sugar, but it's not fried sugar. If you want to make a good sugar, then put the meat out of the pot, leave the oil in the pot, and keep the little fire up and up until it melts, starts bubbleing, then dumps the meat back, and then flips it evenly. Be careful not to get fired, and suggest that the meat be poured back as soon as it melts. It'll be hard after the sugar. I don't make it sugary. The meat goes straight down in the pot, and it's the same colored oil。5
When the ice cream melts, put it in ginger, eight horns, fragrance leaves, dry peppers, a few folds. A little yellow wine, an old smoke, a raw smoke. Scrambled to all pieces of meat。6
Then pour it in, at least without meat. It has to be open, not cold. Hot meat, when it touches cold water, shrinks quickly, and finally tastes bad. After pouring into the water, the fire opened and the fire slowly boiled for at least an hour. It is important to keep an eye on the cuisine during the period, in case the water is not enough for the meat, so that it can be filled with water, which is also open。7
In an hour, taste the taste of salt and meat. If you don't think it's enough, go on with the stew. But generally enough. You can turn the fire and gather the juice. When you're getting juice, you're gonna flip it, you're gonna get thicker, you're gonna make a pot. The more the sugar goes, the more the soup gets. And when the cuisine is gathered, it will be boiled. And it will sow sesame, and it will be more pleasant。Homemade meat Make Tips
1. As long as it is braised long enough, the Red Braised Pork will naturally be rich, succulent, and not greasy. The fatty parts are fragrant and not oily at all, while the lean parts are soft and tender, not dry. However, do not overcook it; one hour is about right. If cooked any longer, the meat will fall apart.
2. It is recommended to use a clay pot or a cast iron pot!
3. The specific ingredient ratios are approximate and for reference only. Everyone's taste varies, and different rock sugars and soy sauces will differ in sweetness, saltiness, and coloring. Taste as you cook; add more rock sugar if you like it sweet, and more soy sauce if you prefer it salty. Note that the flavor will become saltier after the sauce reduces, so do not season it too heavily at the beginning. If using red braising soy sauce, you can simply use that instead of combining light and dark soy sauces.