braised pork
By MayChamplin
The most traditional braised pork is clean, crispy and non-greasy. The braised pork eaten outside is also good, but the sauce and spices are too strong. The meat aroma I make myself needs is the kind of meat aroma when the meat melts in my mouth!!
Recipe Recommendations
- pork belly 500 grams起
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for braised pork
1
Materials are reviewed in line, and cooking at home does not use a lot of spices. What we eat is the original flavor of fresh ingredients, and we can not even put the star anise.
2
Cut pork belly into slices and soak in cold water to soak away blood and dirt. Soak for more than half an hour and remove it, and control the moisture (or stick it to the pan and splash oil stars). The soaked meat is white. If you don't have time to soak, you can also blanch it.
3
Heat a large iron pot, add a little oil, add the meat and stir-fry over low heat until the oil comes out. After frying, rinse off the oil with hot water, and then pull it out with cold water. This will taste good.
4
The key step: fried sugar color. Wash the pan clean and boil dry. Add a little oil, sugar, a pound of meat with two tablespoons of sugar can be. Sugar pot, keep stirring with a shovel, sugar is sticky at this time, easy to pick pot.
5
The sugar melted, the color gradually deepened, and you could smell a sweet aroma, which was the taste of candied gourd. Now the meat is shredded pork.
6
Pay attention to the small bubbles in the sugar color in the picture. When the sugar color is all bubbled, there is a burnt aroma in the sweet fragrance, and the sugar color becomes thin, it is ready to fry. At this time, add the meat, turn off the heat, and stir-fry well. How is it? It's a little red and bright, right? O(④_④)O haha ~
7
The rest is easy. Add boiling water to the casserole, add meat slices, onion, ginger, star anise, cooking wine, salt and sugar. The sugar color is fried in place and it is not too sweet, so taste the taste and add appropriate amount of sugar. I added light soy sauce to freshen up, and a little bit of soy sauce to color it. This depends on your preference. You can also leave it if you like the light-colored ones.
8
Just stew it until it is done. The meat made in this way is crispy and not greasy, and the soup is thick and not mixed. Add a few pieces of meat, pour the broth on the white rice, add some vegetables, and bring a few big bowls to satisfy your cravings. Many convenient methods on the Internet are actually not as delicious as traditional onesbraised pork Make Tips
1:: Stir the meat thoroughly and the fish until fragrant, so you can stir-fry it for a while longer. What I control is a fried hand-shredded cabbage, which tastes great. 2: Some people say that sugar color is unhealthy, but in fact, it is not eaten every day. The bright red color of sugar color cannot be replaced by soy sauce. It can also remove the fishy smell. 3: If you use rock sugar, hit it in the microwave first and it will break soon. I heard that the color of rock sugar is more beautiful than granulated sugar, so I always use rock sugar. 4: When frying sugar, I feel that the temperature is too high, so you can lift the pan off the heat at any time, so that it will not burn. 5: You can have stewed eggs in the broth, which is also very delicious.