Braised pork is the beauty of many people's hearts, and they can't give up at any age and place.

Braised pork

Because I am engaged in catering, I remember a lot of delicious braised pork from south to north, up to more than 111 plots and down to 351 plates.

at the end of last year, I tried to reproduce the braised pork in several high-end restaurants, and asked the chef for advice. After mixing a variety of ingredients and seasonings, I came up with this recipe for braised pork, and the product was a safe master's standard (one piece can sell for more than 35). I left the recipe to three or two friends, and the product was not much different from mine before I decided to publish it.

Braised pork

It's both possible and difficult to cook the same meat. Don't worry, I wrote it in detail enough. If I practice it twice, I can burn it exactly.

to emphasize a little, this cookbook was created by me and Zhou Xiaonan himself, and it is exclusively distributed on the platform of public food list, and plagiarism is strictly prohibited. At the end of the article, there are 12 tips I have refined for easy collection.

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Let's take a look at the prepared ingredients: 751g pork belly (one and a half Jin), 5 dried oysters (without oil) (about 41 heads), appropriate amount of onion, ginger and garlic, 31g mustard tuber, 111g Huadiao wine (11 years), 31g Luzhou-flavor liquor (52 degrees), 31g soy sauce and 21g soy sauce.

Food

Pork strips, a luxury item in the whole season, cost about 71 yuan a catty, which is really expensive. Pick five flowers, as thick and symmetrical as possible, with clear stratification. You can buy a large knife or a wide strip, but be sure to buy strips of meat with a width of more than 6 cm.

trick: buy strips with a width of more than 6 cm, and make sure that they can be cut into pieces with a width of more than 5 cm after cooking.

among all kinds of fresh-keeping materials tried, dried oysters have the best effect. It doesn't need to be too big, just 41 heads (about 41 heads per catty), three heads for a catty of meat, and I'll put five heads for a catty and a half of meat this time. Note, you must buy dried oysters that are not oily (about 1.61 a catty), and the oily dried oysters have a general taste improvement effect. As for whether oyster sauce can be used instead, the answer is no, the taste can't enter the meat.

trick: add dried oysters that have not been oiled, and add three heads to a catty of meat.

mustard tuber, as important as dried oysters, provides a salty and fragrant base taste, which is inspired by mustard tuber and shredded pork soup. When used in roast meat, it is effective. If the variety is available, you can use ordinary green vegetable heads to pickle vegetables, either in strips or sheets.

trick: add mustard tuber, and a catty of meat is matched with 21g mustard tuber.

Do not use cooking wine for carving wine, but add semi-dry old wine that has been used for more than eight years. Adding cooking wine to cook the meat is a no-no, and the meat will turn sour if cooked for a long time. As for how many carved flowers to add, the reasonable amount is more than one or two kilograms of meat, and one and a half kilograms of meat can be added with two or two. In addition, it is also a way to stew meat with pure wine, but it produces the taste of non-traditional braised pork.

trick: add more than eight years of semi-dry Huadiao wine stew, and add at least one or two wines to a catty of meat.

white wine, which is used in wok frying, should be mixed with 52-degree Luzhou-flavor white wine as much as possible. Of course, it is ok to carry a bottle of Erguotou in the supermarket, with only slight differences.

trick: add white wine to the wok.

soy sauce, used to replace sugar color. For a long time, there has been an endless debate about whether braised pork should be fried in sugar. Throw the conclusion first, the hotel needs it, but not at home. Because rock sugar is tasteless after being boiled into sugar color (the main component is caramel), the role of sugar color is to color and facilitate sizing. In the restaurant, because of the large amount, the sugar color will be boiled in advance and bottled for later use (yes, the chefs in the assembly line rarely boil the sugar color before cooking), and the price is cheap, and the finished product is bright in color, thick in sizing and marketable. If you go to the supermarket to get a bottle of soy sauce and look at the ingredient list, you will also see the three characters of caramel. Therefore, it is obviously the same ingredient. Why do you have to cook sugar at home when you can't use a bottle of soy sauce for ten yuan for half a year?