Red meat

By VicentaLakin

Red meat

Recipe Recommendations

  • pork belly 2000 grams
  • onion ginger appropriate amount
  • dried red pepper one
  • Li Kum Kee's secret braised sauce 3 tablespoons
  • peanut oil a little
  • salt 2 teaspoons
  • octagonal of 3
  • polycrystalline rock sugar 1 block
  • cooking wine 1 tablespoon
  • chicken essence appropriate amount

Steps for Red meat

  • Make Red meat step 0
    1
    They're going to buy five bouquets of meat, soak blood in the water, and change water once。
  • Make Red meat step 1
    2
    Put the bouquets in the cold water pot, the smallest fire, slowly draining all the impurities and blood from the flesh。
  • Make Red meat step 2
    3
    And bring forth the bouquets of fine flesh, and pass over the water, and wash the surface of the surface, and spare。
  • Make Red meat step 3
    4
    The ingredients are on the map, ready。
  • Make Red meat step 4
    5
    The sauce is as shown, ready。
  • Make Red meat step 5
    6
    Hot pots, a little oil, pouring flowers and two minutes of fire。
  • Make Red meat step 6
    7
    Put on ginger, keep going。
  • Make Red meat step 7
    8
    After the onion is blown out of the scent, the onion is removed and then the fire continues。
  • Make Red meat step 8
    9
    When temperature rises to the highest in the pot, the wine is added。
  • Make Red meat step 9
    10
    Turning into a small fire, slowly making oil to the surface of the meat, which is slightly yellow。
  • Make Red meat step 10
    11
    With red sauce, the odor。
  • Make Red meat step 11
    12
    Plus eight cents, dry hot peppers in the meat, squirm。
  • Make Red meat step 12
    13
    Put the fried onions in again, flat。
  • Make Red meat step 13
    14
    Heated water, suitable for the surface of meat。
  • Make Red meat step 14
    15
    Five minutes of fire and ice sugar。
  • Make Red meat step 15
    16
    The meat is poured into prepared casseroles with soup juice, and the fire breaks open, the pot is covered, and a small fire is burned for an hour and a half。
  • Make Red meat step 16
    17
    Cover, saline, pot, fire, 20 minutes。
  • Make Red meat step 17
    18
    When the soup is like, the chicken is fine。

    • Red meat Make Tips

    1. To cook pure-tasting braised pork, the key is the step of frying the oil. You must fully stir-fry the fat oil, otherwise the braised pork will be very greasy and taste very hard.
    2. Whether to put or not anise is different in the north and south. The authentic way is to put some, but my father generally doesn't put it, but I personally think that adding one or two anise to seasoning will have a unique flavor.
    3. Stir-frying sugar is a technical job. For many people who are not very good at cooking, this is a key step that is not easy to master. Therefore, I personally think that the method taught by my father is practical and simple, that is, after simmering for an hour, add rock sugar. After years of practice and comparison, there is no essential difference in the taste produced by these two methods. However, everyone has their own practices, and all preferences are up to the individual.
    4. It is best to use rock sugar to make this braised pork. In this way, the color will be redder, brighter and more attractive, and the taste will be purer.
    5. This dish requires a casserole, alternating with civil and military fire, and simmering slowly to make a soft, fragrant and delicious braised pork. Remember, don't try fast, use a pressure cooker to cook it.
    6. During the simmering process, hot water should be used and cold water should not be added.
    7. It is better to put rock sugar than white sugar, which can make the red, bright and attractive color of the braised pork.

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