What are the most avoidable ingredients to add to braised pork? My answer is: braised pork is a very tasty home cooking, red color, taste salty and sweet, fat but not greasy. At home to make braised pork everyone has everyone's practice, braised pork and then make the most taboo to add what? Many seasonings can not be added without authorization, such as pepper, vinegar and so on in the production do not put.
Methods: 1. Cut the pork into small pieces about 3 cm square, add water to the pot, add cooking wine, ginger, green onion, and then put in the cut pork, bring the water to a boil and skim off the froth, cook for 10-15 minutes. Fish out the boiled pork, drain and set aside. Pork in cold water can be very good to cook out the blood in the meat, add onion ginger wine can be very good to remove the fishy flavor of the meat.
2. Pour the appropriate amount of salad oil in the pot, when the oil is hot, pour in the pork stir fry until the color of golden brown, the meat out of the pot of oil out of the pot to put away, you can make snacks later, add a little water to the pot, add rock sugar, stir fry until the rock sugar is completely melted, stir fry until the color of golden, pour in the appropriate amount of water, put in the stir fry pork, and put in the light soy sauce, soy sauce, star anise, chili peppers, salt and monosodium glutamate. Cook for about 60 minutes to drain the soup.
Tips:
1. Peppercorns are our common seasoning, with insect repellent, antibacterial, analgesic and other therapeutic effects, peppercorns in the kitchen is also very widely used in the production of dishes to remember one thing, the production of mutton dishes can be put peppercorns can not be put star anise, the production of pork dishes can not be put peppercorns can be put star anise. Including haggis soup can not put anise, fried liver can not put pepper.
2. Vinegar is also a common kitchen seasoning, with softening blood vessels, prevent hypertension therapeutic effect. Although vinegar has good nutritional value, but can not eat more, vinegar will cause the loss of calcium elements in the body, especially middle-aged and elderly people are best not to eat a lot of vinegar every day. Braised pork is not sweet and sour pork, and it is not advisable to add vinegar when making it. It will change the flavor of the dish.
3. The key to making braised pork is to fry the sugar color, sugar color should be both red in color and sweet but not bitter. From the caramel color to caramel is experienced in about 10 seconds, so be sure to grasp the time, and then fry the sugar color before the first ready water, sugar color fried instantly after the pouring of water. So that the sugar color is not burnt. Braised meat should have enough stewing time so that it will be soft and rotten.