I can't help drooling at the mention of the word "braised pork", especially the freshly fried braised pork. When I smell the fragrance, I feel like "looking at the plum to quench my thirst". It's my turn to celebrate the Spring Festival in half a month. Only during the Spring Festival every year will my family fry the pork in a big way. Like ordinary pork, it is too expensive, and it takes a lot of effort and energy to fry it. So in order to welcome the arrival of the new year, we can only eat pork during the Spring Festival, and we are tired of eating it.
When my uncle came to my house last year, he indirectly asked me, "Did your father fry pork this year?" . I'm sorry that my uncle is afraid to ask my dad directly. After all, when I ask, it means I have to bring some meat back to my uncle. In fact, from my uncle's questions, I know that he is particularly good at this, especially for people who like to drink. Add a crispy pork and a mouthful of white wine, and enjoy it!
In fact, I really want to say to my uncle: frying pork is as simple as that. In fact, frying is enough. My uncle said he bought pork belly and fried it himself, but the fried pork belly is the kind of pork belly that doesn't bubble and doesn't even have tiger skin. It can be said that it is a failed pork belly. In this regard, I also consulted my father when he fried braised pork this year. What can I do to make the fried braised pork golden and crisp? What details do you need to pay attention to when foaming tiger skin? I listened patiently to my father explain the cooking skills of fried pork. My father has been a cook in the village for more than 30 years, and now he is old. I have to "pass on" his skills.
In this regard, I put my father taught me the skills of frying pork, and I summed it up as: "Don' t put six tips." When frying braised pork in Chinese New Year, you can easily fry a good braised pork with golden color, crisp flavor and bubbling tiger skin as long as you remember "2 without 6 tricks"!
When frying pork, remember "two don't let go"
1, no free pumping and old pumping.
Many people think that before frying pork, the pork should be coated with soy sauce or soy sauce, so that the fried pork can achieve a bright golden color. According to my cooking experience, you can't put soy sauce and soy sauce before frying pork. Why is this? I used to think that adding soy sauce or soy sauce could make braised pork more golden, but when I put the meat in the pan and fried it, I found that the whole oil pan was "polluted" by soy sauce and soy sauce. Once pork was smeared with soy sauce and soy sauce, and a pot of oil changed color. When the first and second slices of meat were fried, they felt fine. But when the meat was fried in the oil pan, it was found that the oil was getting darker and darker, which led to the blackening of the fried pork. So fried pork. Don't let it be smoked or smeared, let alone cured pork.
2, do not put sugar color
Some people may make their own decisions when frying pork, and they will color the pork with sugar. In fact, when frying pork, it is absolutely impossible to put sugar color. It's strange to coat pork with sugar and fry it with sweet. There is also the braised pork stained with sugar and then fried in the pot, which will also turn black, and the oil pan is "seriously polluted".
In fact, if you want to stir-fry braised pork with golden color, no fishy smell and bubbling tiger skin, you only need to remember the following "6 tips" in addition to the "2" technique.
Tip 1: Be sure to cook the meat before frying it.
Perhaps many people don't know that fried pork can only be fried after it is cooked, thinking that fried pork can be fried directly in the pot like fried ribs, fried shrimps, fried crispy meat and fried meatballs. Boiled pork and fried in oil pan taste more authentic!
Tip 2: After the meat is cooked, it must be perforated, salted and coated with white wine.
A good piece of pork should be made into tiger skin by punching holes in the skin with a pine needle. Seeing this, someone will definitely have questions: Is it ok to make a hole with a toothpick? It's not impossible, but the hole punched by the toothpick is too small and the foaming effect is not obvious. You must poke the hole with a thicker instrument, so that the bubbles will be more beautiful. After punching holes in the skin, you need to add salt to smear the meat. You can also add a little white wine to smear it, and the fishy effect is stronger.
Tip 3: Before frying meat, be sure to control the water content of pork and fry it in the oil pan.
Cooked pork will be soaked in water. Before frying in oil pan, it must be controlled to dry before frying in oil pan. So how to control the dry moisture of pork? You can put the pork on the sieve to dry naturally, but it will take a long time. You can also use kitchen paper to absorb water, or you can use a fan to dry it directly. Either way, just control the moisture of the meat before cooking. Control moisture to prevent pork from leaking oil during frying.
Tip 4: fry pigskin at low temperature first.
When frying pork, you don't need to pour too much oil at first, because the fat in pork will be released into the pot when frying. But you must fry the pigskin at low temperature first, then fry the pigskin into golden brown, and then fry other noodles. Don't fry pork at high temperature in the oil pan, because high temperature will shrink the pigskin and cause the pork not to foam. When you see the pigskin bubbling in the oil pan, you can turn over and continue to fry the other five noodles. You must fry all six sides of braised pork into golden brown before you can finish the frying step.
Tip 5: Keep medium heat and fry slowly. If the frying time is enough, the braised pork will naturally turn golden yellow.
Fried braised pork is the same as Guangdong old fire soup. If you want to keep the medium fire and stir-fry slowly, the fried pork will naturally turn golden yellow. It's really a test of patience to stir-fry a good braised pork.
Tip 6: Soak the fried pork in cold water for 30 seconds immediately.
In order to achieve the foaming effect of tiger skin, it is necessary to soak the pork in cold water for 30 seconds immediately after frying, so that the high-temperature pork will swell up immediately when it meets cold water, and the foaming is more obvious. But the soaking time should not be too long, just soak for 30 seconds. After soaking pork in cold water for 30 seconds, take it out immediately, and then put it on a sieve to control the moisture.
When the temperature is not high, the fried pork can be stored directly at room temperature. When you want to eat, soak the braised pork for 3 hours in advance, and then whether it is used to make braised pork with plum vegetables or braised pork with taro, it is twice as delicious as it is used to entertain guests during the New Year.
Fried braised pork in Chinese New Year, remember "2 don't put 6 strokes". The fried braised pork is golden in color, crisp and authentic, full of fragrance and rich in annual flavor! The most important thing is to follow the above practical skills. Every piece of pork is made of tiger skin. When you don't know what hard dishes to cook for your guests during the Spring Festival, you might as well learn the trick of frying braised pork and cook it yourself. The braised pork fried in this way is even more fragrant than that in the deli!
# Happy New Year #