braised pork
By VicentaLakin
Recipe Recommendations
- pork belly 1 kg
- onion appropriate amount
- ginger slices appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- salty and sweet
- burn
- three-quarters of an hour
- ordinary
Steps for braised pork
1
Wash the pork belly and cut it into slices
2
Put oil in the pan and saute the green onion and ginger slices until fragrant
3
Pour in the cut pork belly and stir-fry
4
After the meat piece changes color, add sugar and continue to stir fry. Add more sugar to let the sweetness penetrate into the meat.
5
When there is sugar in the pan, you must constantly stir fry. Don't turn the heat too much to prevent sticking to the pan. Stir fry until the meat pieces become a little sticky and completely wrap them with sugar.
6
Pour in cooking wine and drink a spoonful of soy sauce, stir fry and color slightly.
7
Pour in warm water and balance with the meat, turn to low heat and simmer slowly.
8
Cook for 15 minutes and then turn on the pan to see if there is any foam, and if there is any, leave it clear.
9
Remove the foam, turn to slow fire, add a little salt, and continue to simmer for 10-15 minutes.
10
Wait until the water in the pot reaches one-third of the meat, turn to high heat to collect the juice.
11
When you see the gravy on the spatula separating from the oil, you can take it out and put it in a basin.braised pork Make Tips
1. When starting to stir-fry sugar, the heat should not be too high. Keep stir-frying. Add sugar first to allow the sweetness to completely penetrate into the meat, and secondly to increase the caramel color of the meat to make the color better.
2. Pay attention to the spatula when harvesting the juice on high fire. When you find that the gravy and the oil are completely separated, you can start the pot. If you continue to stir fry, the gravy will completely wrap around the meat, but the color will turn dark. At this time, the oil in the fat meat will be slowly released. The fat meat will not be fat, but the lean meat will become firewood and become unpalatable.
2. Pay attention to the spatula when harvesting the juice on high fire. When you find that the gravy and the oil are completely separated, you can start the pot. If you continue to stir fry, the gravy will completely wrap around the meat, but the color will turn dark. At this time, the oil in the fat meat will be slowly released. The fat meat will not be fat, but the lean meat will become firewood and become unpalatable.