A catty and a half of pork belly with skin, half a scallion, half a ginger, three star anise, a handful of pepper, half a spoonful of sugar, a little salt, a little soy sauce, a little soy sauce, two shallots and a bottle of beer.
1, first of all, let's prepare a catty and a half of pork belly with skin that is fat and thin, with the hot skin facing down, burn the sweat glands and pig hair on the pig skin until the skin is slightly yellow and black, then take it out and put it in clean water, scrape it clean with a knife, and then cut it into mahjong pieces for later use. Don't cut the braised pork too small, otherwise it will be easy to spread and rotten when stewing, and the food is not enough.
2. Then prepare an empty bowl, put two pieces of chopped onion and ginger, three star anises and a handful of pepper, then prepare two washed shallots, and then let's start making them on fire.
3. First, add a little oil to the pan, which is mainly used to stir-fry the sugar color. Then, put the white sugar in the pan, stir-fry it for 30 seconds on the minimum fire, and stir-fry it until it is golden brown. Don't stir-fry it too much, braised pork is easy to get bitter. Then put the meat directly in the pan and stir-fry it for three minutes. This step can make the meat color and stir-fry its excess oil.
4. After three minutes, you can clearly see that the meat is oily and the color turns into jujube red. Then add the onion and ginger and stir-fry twice. After the fragrance comes out, add half a spoonful of oyster sauce, half a spoonful of soy sauce, then add a bottle of beer, and then add a proper amount of water, which is less than three fingers high.
5, then stew for five minutes, then add salt to taste, adding salt in advance will lead to meat burning, add salt, then put two shallots, cinnamon, and then put some cinnamon and angelica dahurica, or not, then cover and simmer for an hour.
6. After one hour, uncover the pot cover, pick off the extra onion, ginger and shallot, and then turn on the fire until the soup is thick, and you can go out of the pot.
1 It's not right to blanch and oil braised pork. Just stir-fry the white sugar until it is golden yellow, then stir-fry the braised pork for three minutes, stir-fry the fat of the meat and color it. This will kill two birds with one stone, and the braised pork will be fat but not greasy.
2, be sure to stew for 5 to 10 minutes before adding salt. Adding salt in advance will make the meat stew for a long time. Everyone must remember this.
How's it going? Is this braised pork good? Have you cooked braised pork with oil and blanched water? Share it with everyone in the comment area! Thank you for your patience. I'm chef Jiang Yizhou. See you next time.