braised pork
By RuthieDoyle
The bamboo shoots I brought back from the mountains during the National Day period thought that I could keep them for a few more days if I bought them with skin. Unfortunately, the next day, they had some abnormal taste and some white juice flowed out. So I spent more than an hour with my mother peeling all the more than ten kilograms of bamboo shoots, blanching them with water and freezing them in the refrigerator. However, this preservation method could only last for a week at most, so I thought of cutting the boiled bamboo shoots into different shapes according to different methods and placing them directly in the freezer. Although it has not gone bad, it seems that the fragrance and flavor of the bamboo shoots have been much less, so try it early.
Recipe Recommendations
- pork appropriate amount
- cinnamon appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- old brine appropriate amount
Steps for braised pork
1
Blanch the pork with water to wash off the blood foam.
2
Remove the old brine from the freezer in advance and defrost it. Continue to add fragrant leaves, cinnamon, aniseed and other marinating ingredients to the brine. Put the pork into the brine and marinate over low heat for about 50 minutes.
3
Remove and cool and slice.braised pork Make Tips
1. If you don't have old braising liquid, you can mix Lee Kum Kee Braising Sauce with water at a 1:2 ratio, caramelize sugar, and start the first braise. 2. After braising, wait for it to cool, then immediately place it in the freezer. Take it out in advance to thaw before the next braise. If kept in the refrigerator for too long, it will grow mold.