Although braised pork is delicious, if it is not cooked well, it will not only have a bad coloring effect, but also be not tasty enough, which will greatly reduce the taste. Pork belly is also divided into upper pork belly and lower pork belly. The lower pork belly has many layers, which are very obvious. One layer of fat meat and one layer of lean meat look beautiful. It is a good choice for braised pork and braised pork. If you choose the upper pork belly with more fat meat, the taste will be more greasy. Before, a chef friend taught me how to cook home-cooked braised pork. The ingredients were simple and delicious, and it was almost easy to learn, and the taste was as delicious as that in a restaurant.
After selecting the pork belly, it is also very important to stir-fry the sugar color. When the sugar color is fried, the braised pork has a particularly good coloring effect, and the color is bright and attractive. Many people like to eat it. It is recommended to use rock sugar to stir-fry the sugar color until it is brown (strong tea color). The chopped pork belly needs to be blanched first, then fried in a pan until both sides are slightly browned, then the excess oil is fried out, and then the excess oil is poured out, so that the braised pork is delicious and not greasy. Add aniseed, onion, ginger and garlic, stir-fry until fragrant, add pork belly, add seasoning, water and a little carved wine, and stew until pork belly is soft but not rotten, and the soup is thick. Finally, the pot is decorated with a plate, and the braised pork is red and bright with some lettuce leaves or cucumber slices for decoration, which looks better. The correct way to braise in soy sauce meat is red and bright in color, fat but not greasy, never forget to eat it once, and collect it well. Let's take a look at the detailed practices.
Home-cooked braised pork
Prepare ingredients: pork belly, cucumber, onion, ginger and garlic, star anise, cinnamon and fragrant leaves.
Prepare ingredients: proper amount of oil and salt, a little rock sugar, a proper amount of light soy sauce and a little light soy sauce.
Detailed practice:
1, first of all, choose the fine pork belly with fat and thin, so that the braised pork with pork belly tastes more fragrant, fat and not greasy.
2, cut the pork belly into small pieces, cut it into smaller pieces here, and you can also cut it into thicker squares.
3. Add a proper amount of clear water to the pot, blanch the pork belly in cold water, add a spoonful of cooking wine to remove the fishy smell, then add the onion and ginger slices, boil over high fire, then remove the float and drain the pork belly for later use.
4, hot pot cool oil, add the right amount of rock sugar or white sugar to fry the sugar color in the pot, stir fry over medium heat until the sugar melts into caramel color, add the right amount of water to boil into brown sugar water.
5. Pour the fried sugar into a bowl for later use.
6. Fry the blanched pork belly in the pan until both sides are brown and slightly oily, and serve it out for later use.
7. Add the prepared onion, ginger, garlic, star anise, cinnamon and fragrant leaves to the oil fried with pork belly.
8. Then add pork belly and stir fry.
9, pour in the fried sugar color and the right amount of water. (The amount of water slightly overwhelms the pork belly itself).
10, add a spoonful of soy sauce and a little soy sauce to color and mix well.
1 1, cover and simmer for half an hour. The micro-pressure cooker used here is easier to stew, and it takes longer to stew if the cut meat pieces are larger.
12. When the time is up, add a proper amount of salt to taste, stir well, and turn on the fire to thicken the soup.
Add a little cucumber slices around the plate to decorate the plate and serve it. This home-cooked version: braised pork is ready. The braised pork made in this way is bright and attractive in color, delicious, fragrant but not greasy, and very delicious. The method is also very simple, the taste is as delicious as that in the restaurant, and the ingredients are also very simple. I learned to show my family at home during the Spring Festival, and it is also a very good home-cooked hospitality dish. Simple and delicious ways to share with you, if you like, you can try it.
Lily food talks about cooking tips:
1, it is recommended to choose fine pork belly, which is fat and thin. This kind of pork belly is delicious, fat but not greasy.
2. Pay attention when frying the sugar color, because it is easy to splash out when pouring water into the caramel, and the fried sugar color can be light brown.
3. Spices and aniseed can be matched according to personal preferences. Clear water can also be stewed with beer or a proper amount of carved wine, and the taste is also great.