Ingredients ?

Skinned Pork

700g

Icing Sugar

Ten or so small grains

Ginger

4 slices

Angle Anise

1-2 (can be left out)

Scented Leaf

2-3 slices (can be left out)

Dried Chili Peppers

p> 1 (can be left out)

Wine

2 tbsp

Lao Soya Sauce

2 tbsp

Soy Sauce

2 tbsp

Boiling Water

Not Over Meat

Home Made Braised Skinned Five-Flat Pork ?

1, ready to use the ingredients, if it is frozen pork to thaw in advance, I use the Netflix flavor of black pork. Cut the ginger slices. The soy sauce and soy sauce are soy sauce, soy sauce coloring, soy sauce seasoning. Of course, if your family is used to using only one kind of soy sauce, without distinguishing between dark soy sauce and light soy sauce, that's fine too. Nowadays, there is also a special red soy sauce, which is also fine. It's just that the color and saltiness are really all different, so be flexible and adjust. This recipe is just a step-by-step approach.

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2, the five-flower meat choose with skin, wash, wash may wish to change the water a few times, until there is no longer blood oozing out. Control the water, preferably with kitchen paper towels to absorb the surface. Cut into mahjong pieces size. It is advisable to start a kettle of water at this point by the way, for the meat to be stewed in boiling water later.

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3, the first pan is hot, no need to put the oil, the five-flake meat into. Try not to overlap and keep each piece of meat against the bottom of the pot. Don't be in a hurry to turn it over, you definitely won't be able to turn it at first and it will stick to the pan. Fry it slowly over low heat, and then you can flip it when there is oil oozing out.

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4. Keeping the heat low, use chopsticks to flip each piece of meat until the surface is lightly browned and the oil is forced out. But don't fry for too long, the meat will be hard. There is a similar process in Western cuisine, which is often done when pan-frying steaks, to "brown" the surface of the meat and seal in the juices.

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5, then put the rock sugar, to the place where the oil, stir fry a few moments over low heat, and the whole pot of meat and stir fry together. Use small pieces of rock sugar, large pieces should also be smashed into pieces first, otherwise it is difficult to melt. This is similar to stir-frying sugar color, but not stir-frying sugar color. If you want to stir fry a good sugar color, then the meat out first, leave the oil in the pan, add the sugar and keep the heat low and stirring until all melted, starting to bubble, then pour the meat back, quickly stir fry evenly. Be careful not to overstir, it will become bitter. I don't stir-fry the sugar color like this, but when the meat is in the pan, directly under the icing sugar, stir-fry together, and the finished product is as oily and red as the color.

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6, such as icing sugar melted almost, put ginger, star anise, sesame leaves, dry chili, stir fry a few times. Dry chili can not put at all, but I think there is a little slight spicy flavor, quite unctuous. Star anise and sesame leaves, there are also a lot of people do not put. All of them are fine. I like a little spice flavor, so I will put it in. But don't overdo it.

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7, dripping into the yellow wine, our family used to use Shaoxing Huadiao wine, belong to a kind of yellow wine. If you don't have yellow wine, you can use ordinary cooking wine. Wine dripping in instant heat, the aroma will be stimulated. Then add soy sauce and soy sauce. Stir-fry until all the meat is colored.

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8, then pour boiling water, at least not over the meat. Note that it must be boiling water, not cold water. Once the hot meat touches the cold water, it shrinks quickly and is easy to harden. After pouring the boiling water, high heat to boil, turn the heat down to cover the lid and slowly stew, 40 minutes to 1 hour. During the period remember to observe the soup situation, in case the water is not enough meat is not crispy, you can add water appropriately, again with boiling water.

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9, stew enough time, taste the salty and meat taste. If you think it is not enough, then continue to stew for a while, but generally speaking it is enough. You can open the lid and turn on the heat to collect the juice. Reduce the sauce, pay attention to stir, the sauce has sugar, will become thicker, the more sugar, the final soup will be more thick. The more sugar you put in, the thicker the soup will be in the end. Note that the sauce is not burned dry, and also burned dry, because the sauce in the pot of water really burned dry, it will only leave the oil, into fried meat, meat on the firewood. So to distinguish the sauce in the pot is still soy sauce color sauce, do not burn all the sauce dry, properly thickened can be. Finally sprinkle some sesame seeds, more pleasing to the eye.

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Tips

As long as the stew is enough time, braised pork is naturally fat but not greasy, rich and delicious. The fat part of the meat is Q-bouncy and not greasy, and the lean meat is not firewood.

The specific casting ratio is just a rough one, just for reference. Everyone's tastes are different, different icing sugar, soy sauce, sweetness salinity, coloring degree is also different. Taste as you go, put more rock sugar if you like it sweet, and more soy sauce if you taste salty. Note that the sauce will become more salty, so don't put in too much salt at first. If you're using red soy sauce, you can combine the soy sauce with the old soy sauce to use only the special red soy sauce.

If you want to use less oil, once you've browned the meat, pour out most of the oil (it's great for stir-frying veggies) and leave a little in the pan for the rest of the meal.