Braised pork is a dish that many people like very much. Although everyone likes different tastes, on the whole, only braised pork that is dark red and bright, fat but not greasy, and thin but not firewood can meet the standard of good dishes.
Braised pork is my husband's favorite, and I, a person who is not very fond of pork, am even less interested in this dish after eating the less authentic braised pork several times. However, I couldn't stand the person's nagging, and just yesterday, long after I did it once, I tried it again.
Because the sky was already dark after it was done, the photos taken were not very good. However, I have to borrow my husband's original words and boast: "The taste is so great!" The fat meat is soft and soft, without any greasy feeling. The lean ones are fried just right. They are chewy, but they don't know how to use firewood. Even our little guy frequently raised chopsticks to aim at it. The end result was that this small bowl of braised pork was eaten upside down by our family of three.
The only flaw in the ointment was that when buying meat, I was afraid that the knife at home would not be easy to cut, so I asked the people at the meat stall to cut the pieces. The cut was too terrible. Although I changed my sword after returning home, the final product was a mess. It seems that I will have to do it myself next time!
Fat but not greasy braised pork
Recipe Recommendations
- dried chili of 4
- octagonal of 2
- onion 1 segment
- ginger 3 tablets
- peppercorns a little
- fennel a little
- rock sugar 约50 grams
- cooking wine 2 tablespoons
- braised soy sauce 1 and a half scoops
- salt appropriate amount
- salty and sweet
- braised
- an hour
- ordinary
Steps for Fat but not greasy braised pork
1
Cut pork belly into pieces of your favorite size, add water in a large bowl, add appropriate amount of cooking wine, and marinate for 15 minutes.
2
After marinating, blanch in boiling water for five minutes, remove and dry the water.
3
Dry the pan, without adding oil, add soft and fat meat pieces and stir-fry until slightly discolored.
4
You can directly use part of the stir-fried oil or add a small amount of oil in a separate pan, add rock sugar and melt until brown.
5
Pour in all the meat pieces and stir fry well.
6
Add dried peppers, pepper, star anise and a small amount of fennel and stir well.
7
Stir fry for one minute and add water until the water reaches the meat.
8
Add the spring onion and sliced ginger.
9
Add braised soy sauce or soy sauce, bring to a boil, turn to low heat, and simmer for about half an hour until the soup becomes significantly thinner.
10
Add appropriate amount of salt to taste.
11
Collect the juice over high heat, plate, and serve while hot.Fat but not greasy braised pork Make Tips
1. The meat pieces should not be too small, otherwise after boiling, they will shrink back until they cannot be found... 2. It is best to use special soy sauce for braising or soy sauce for soy sauce. The soy sauce is light and salty and is not suitable for making braised pork. 3. Dare to put sugar when making braised pork. The amount of sugar directly determines the final taste of the braised pork. 4. When frying sugar, the heat should not be too high. If it is too high, it will easily be burnt. 5. When adding water to the meat, it is best to add it in place once and not add it after it is dried. This will affect the final taste of the meat. If the meat is not very cooked at the end of cooking and the water is dry, then if you want to add it, you must add boiled water instead of cold water.