braised pork with tiger skin
Although I can eat it with confidence and the meat is very fragrant and fat but not greasy, I still don't like this dish very much. The main reason is that I'm afraid of getting fat ~~~ But I still couldn't help but eat three pieces! Sigh ~~~ I wonder if I will gain weight?
Recipe Recommendations
- medium spice
- burn
- an hour
- ordinary
Steps for braised pork with tiger skin
1
1. To make sugar water, put a little oil in the pan, heat it 80% high, put 3 grams of sugar to melt amber, add 150 grams of water to boil, pour into a small bowl.
2
2. Wash the pork belly with skin, burn the fur on the fire side down, and then rinse it in water. Use toothpicks to tie small holes in the skin so that the fried skin will be fluffy. Put enough water in the pan (it is expected that water will drown the meat), add sugar water, bring to the boil, add the meat and cook until it can be inserted with chopsticks. Take out, and spread a little sugar on the surface of the meat skin while it is hot.
3
3. Put the oil in the oil and cook until it is 70% hot (the green smoke on the oil surface spreads to all directions, and the oil surface is calm), adjust the heat to medium, and put the whole piece of meat with the skin down into the pan and fry it. (It is best to cover it with a lid to prevent the oil from splashing and scalding.) Fry the meat to yellow, turn the meat and fry it thoroughly, remove and drain the oil. Put water in the pan and bring to a boil. Put the whole meat into the water with the skin down and continue to cook for 2 minutes. Remove and drain the water.
4
4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, skin side down, row it in a bowl, and evenly sprinkle salt on top. Place in a pressure cooker and steam for 25 minutes under water.
5
5. Take out the steamed pork from the pressure cooker, cover it with a bowl, hold the two bowls with both hands, buckle the pork upside down, evenly spread it in the bowl, and sprinkle chopped green onion on top;
6
6. Cut the ginger, garlic and pepper into the powder, put oil in the pan, add a little salt, add the ginger, garlic and pepper to saute until fragrant, add 150ML water, a little soy sauce, sesame oil, boil and pour on the braised pork.