braised pork
When it comes to braised pork, it is difficult to say when and where it originated. However, since the Song Dynasty, braised pork has gone from the table of civilians to the banquet of literati and literati to the palace compound. "Huangzhou's good pork is as cheap as dung. The rich refuse to eat it, and the poor don't know how to cook it. Heat slowly and use less water. When the heat is sufficient, it will be beautiful. Come early every day and make a bowl, so you can't care about it." From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su is not only "delicious" like "coming early every day to make a bowl", but also knows how to cook braised pork "slowly and use less water." When the heat is high, it will be beautiful."
Recipe Recommendations
- soy sauce 2 tablespoons
Steps for braised pork
1
1. Soaking: Put it in water to soak away the blood in the capillaries; add a little cooking wine in the water to make it easier for the meat fiber to absorb and remove the fishy smell. The meat should not be soaked too much, as if the delicious flavor will be lost if it is soaked too much. It usually takes about 10 minutes.2
2. Blanching water: Cut the pork into slices and place it in cold water to blanch it, open the pot and remove it, and wash the blood foam.3
3. Burning: This is the key step in braising. Be sure to cook slowly over a low heat for more than 1 hour. In fact, in the final analysis, this classic dish with strong family affection may seem simple, but in fact it is important to cook it. The heat is not enough and the meat is hard. If the heat is too high, the meat is too soft and will not take shape, which seriously affects the final juice collection and appearance.4
4. Juice harvesting: It has a great impact on the senses and taste of the finished product. Be sure to collect the juice with high fire, so that the meat will be red and bright and the soup will be completely oily.