After the weather turned cold, friends came to the house as guests, and braised pork became the designated dish and had to be cooked. The method of braised pork is similar. If you cook it based on your personal preferences and tastes, you can make the braised pork in your heart. This is the most amazing thing about Chinese cuisine. "Thick oil red sauce" is a characteristic of Shanghai cuisine. The traditional Shanghai dish of braised pork has made many heroes and beautiful women compete to bend their backs and abandon the cause of weight loss.
There are several tricks for delicious braised pork to make it have a full color, aroma, and color. It has a thick oil and red sauce, and it tastes soft, waxy, smooth, salty, spicy and slightly sweet. The taste of authentic braised pork is salty and sweet. For me, who is not spicy and happy, add some dried peppers to braise it to make the braised pork have a bit of Jianghu flavor and good appetizers to go with rice. As soon as the hot and fragrant braised pork was served, my friend ate it until his mouth was full of oil and ecstasy. He swallowed two large bowls of white rice in a row and swept away the dishes. He even said that he was looking forward to meeting it in his dream tonight...
braised pork
By SeanMaggio
Recipe Recommendations
- green garlic 2 pieces
- Jiang 3 tablets
- octagonal 2 capsules
- cinnamon 1 block
- bay leaf 2 tablets
- dried chili 6 rats
- oil 3 tablespoons
- cooking wine 1 tablespoon
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- salt a little
- slightly spicy
- braised
- several hours
- ordinary
Steps for braised pork
1
Wash the skinned pork belly and cut it into Mahjong size; remove the green garlic, wash and cut into sections; slice the ginger.
2
2. Boil the water in the pan, add 1 tablespoon of cooking wine, add the pork belly and blanch out the blood, pick up and drain the water for later use.
3
3. Heat 2 tablespoons of oil, add crushed rock sugar, and cook until the color becomes dark. Pour in the pork belly, turn over high heat and stir fry evenly, until burnt yellow.
4
4. Pick up the pork belly and drain the oil, wash the frying pan and dry the water, add 1 tablespoon of oil, and saute the green garlic, ginger slices and dried peppers until fragrant.
5
5. Add star anise, cinnamon and bay leaves and stir-fry well, add pork belly and stir fry until the aroma overflows.
6
6. Inject appropriate amount of water, preferably without the pork belly, add 2 tablespoons of soy sauce and 1 tablespoon of soy sauce to season and color, cover with high heat and bring to a boil.
7
7. Take a casserole, pour in the pork belly and soup, cover and simmer over low heat for 1 and a half hours.
8
8. Stir the pork belly during this period to prevent the meat from sticking to the pan and burning.
9
9. Add a little salt to taste, sprinkle in the green garlic leaves and mix well, and serve the pan.braised pork Make Tips
1. With fat and lean pork belly as the main ingredient, it is best to choose five-layered and three-flower belly pork. 2. Second, stir-fry the sugar color, stir-fry the rock sugar until it is browned, pour in the pork belly to color it, and at the same time make the pig skin elastic and taste springy. 3. Season with soy sauce and color the soy sauce to make the pork belly red and shiny, and the sauce has a strong flavor. The soy sauce should not be put too much, which will easily make the braised pork black. 4. Braised pork belongs to a red-braised dish. Use a casserole to simmer slowly over low heat to make its overbearing and greasy personality slowly become lingering and tempting, fat but not greasy until it melts in the mouth. 5. The last key to braised pork is to collect the juice and wrap the soup on the meat pieces to make the taste more mellow. Since the simmering time in a casserole over low heat is long, the soup is nearly dry in the end, so this step can be omitted.