Delicious roast pork, braised pork, braised trotters, braised pork, etc. , can't do without sugar embellishment.
The practice and skills of frying sugar color suggest how much to fry, because sugar color can only be fried now, not refrigerated, otherwise it will precipitate and harden; Moreover, it is easy to produce fuel consumption after being put for a long time.
Prepare ingredients: sugar (both yellow sugar and white sugar are acceptable), rock sugar, vegetable oil and hot water are also acceptable.
Step 1 Put cold oil and sugar in the cold pot:
Prepare a shallow pan or wok. Put a little oil in the cold pot before adding sugar. Be sure to start frying with cold oil, because the temperature of the pot is too high, and the sugar will soon be burnt and bitter. Refueling can prevent the pan from sticking, as long as the weight is enough to prevent the sugar from sticking to the pan; It is suggested that novices add cooking oil and sugar suitable for frying, which is more likely to succeed.
The second step is to stir the small fire constantly:
Heat on medium fire. Stir the sugar and oil evenly with a scraper. When the sugar begins to melt, turn the heat down. Continue to stir gently back and forth, and the color of the sugar solution will become darker and darker. When frying sugar, you must stir slowly and continuously to avoid sticking to the pot; And always pay attention to the state of syrup.
Heat water after foaming:
After the sugar is completely melted, bubbles will begin to appear; When the foam bubbles quickly and becomes smaller, put a proper amount of hot water into the pot and cook together. Remember to pour the sugar into the pot slowly to avoid spilling it and burning it. After evenly mixing into caramel water, turn off the fire to complete the dark brown "sugar color".
Note: be sure to heat the water, because the temperature of the sugar solution is very high, so the hot water for syrup will not solidify; It can also prevent the danger of scalding caused by a large amount of steam generated when cold water contacts high-temperature syrup.
The amount of hot water can be controlled by itself, and the desired consistency can be made. If you don't know how much water to add, you can use the ratio of sugar 1: 1.
Add ingredients and stew:
After being fried in sugar color, you can put in the scalded or fried meat pieces, stir-fry them with medium fire, so that the meat pieces are evenly coated with sugar color, then add rice wine, soy sauce and rock sugar to taste, cook until the juice is collected, and then add water and halogen bag to cover and stew, so as to stew the braised pork with good color and flavor.
The fried sugar may be slightly bitter. When seasoning, you may wish to add a proper amount of rock sugar to achieve a perfect balance with the bitter taste of sugar and the sour and salty taste of soy sauce.