When making braised pork, don't blanch it any more. In this way, braised pork is ruddy and bright, fat but not greasy.

Friends who like to eat meat must know braised pork. This dish is characterized by melting in the mouth, fat but not greasy, so it can be eaten by old people and children. Whether it is a street hotel or a five-star hotel, a piece of braised pork can test the level of the hotel. Braised pork is delicious, but many people think it is troublesome to sit up.

Actually, cooking braised pork is very simple, with simple materials and simple methods. Today, Xiaobian will tell you how to make delicious braised pork. It may be slow at first, and practice will make perfect if you remember it a few times more.

Braised pork

Material: 511g pork belly, star anise, soy sauce, salt, chicken essence, onion ginger, sugar and rock sugar.

production steps

step 1: after the fresh pork belly is depilated, it is cut into 2x2 cm pieces with a knife, then washed with water and drained.

Step 2: Take out the pan, pour in half a pan of oil, heat it to 81% on high fire, then turn to medium fire, pour the pork belly for frying, fry the pork belly until the volume is reduced and the surface is golden, then take it out to control the oil.

third step, stir-fry the sugar color. Add a little water to the pot, add rock sugar, stir-fry slowly with low fire until it melts. When the color turns brown, add pork belly pieces to stir-fry and color the pork belly.

Step 4: Take another pot, pour a small amount of base oil into the pot, add onion ginger and star anise, stir-fry until fragrant, stir-fry ginger until brown, add pork belly and sugar color, pour water for stewing, add salt and sugar for seasoning, stew for one hour with low fire, and then collect the juice with high fire, and the braised pork is ready.

-common problems in cooking braised pork-

Q: Why does braised pork in restaurants taste sweet? No salty taste at all?

A: Braised pork has a history of more than 1,511 years, and now it has developed many flavors. There are three popular flavors, one is sweet (only sugar), the other is salty and sweet (less salt polysaccharide), and the other is sweet and salty (more sugar and less salt). Today, we introduce salty and sweet.

q: why should pork belly be washed with water after being cut into pieces?

a: the purpose of cleaning is very simple. one is to clean the impurities and dirt on the pork, and the other is to clean the residual blood in the pork. However, the washing time should not be too long, one is to affect the taste, and the other is to lose nutrients.

q: if you can't stir-fry sugar, how can you stir-fry it?

a: there are many reasons why the sugar color is not fried well, and we should master the details. When frying the sugar color, keep stirring in one direction and pay attention to observation. At first, it is a big bubble, then a small bubble. At last, when the color becomes dark and does not bubble, the sugar color is fried.

-experience in cooking braised pork-

First, the main method of cooking braised pork is stewing, and it is best not to stir fry many times when making it, so as to avoid the meat from being broken after stewing and losing its appearance. Stew slowly with a small fire, and you can smell the fragrance as soon as you get out of the pot. The soup is very sticky, ruddy and bright, and it is very attractive.

second, some practices are that the second step is not frying, but blanching first and then frying in oil. My personal opinion is that this is not good. Frying takes a long time to remove grease, which is time-consuming and laborious, and frying for a short time will be very greasy.

third, when seasoning, we should first look at the concentration of sugar to decide whether to add soy sauce. The sugar color has turned the pork belly red, and once soy sauce is added, the color will turn black, which is not very beautiful.