By the little chef.
1, pork belly is selected first. This process is very important and directly determines the taste of braised pork. Generally, I will choose fat and thin pork belly, and many people will use front leg meat. I think it's too greasy to choose easily ... it's too ripe and there's some firewood to eat. Fat and thin are the most suitable.
2. Cut into small pieces and fry directly in the pot until all sides are golden. In the process of frying, each piece should be fried against the bottom of the pot to completely lock the gravy. Many people like bleaching. After blanching, it is easy to harden, and the juice in the meat is cooked, losing the fresh and tender taste of braised pork. Personal habits are different, so I don't do it. Take it out after frying.
3. Don't pour the oil out of the pot, add the rock sugar, stir-fry it repeatedly until it is slightly red, and then pour the fried pork belly into the stir-fry (the fried rock sugar is slightly red and easy to get bitter). Add ginger slices and star anise leaves, stir well, and add yellow carved wine to remove fishy smell and refresh yourself. (If there is no carved wine, change it to cooking wine or yellow rice wine. )
4. Add soy sauce and soy sauce to taste (no salt in the whole process, because there is already salt in soy sauce and soy sauce, and the brands of soy sauce and soy sauce can be based on their common brands. I use Haitian, as well as special sauce and soy sauce for braised pork. I feel that the salt in it is not easy to evaluate, so I am used to doing it myself. Soy sauce and soy sauce can be added by myself.
5. Add boiling water to cover the pot and simmer for 40 to 60 minutes. Another way is to add rice wine or a whole bottle of carved wine directly without boiling water, depending on your own taste. The reason why boiled water is added without cold water is that meat will shrink when it meets cold water, and braised braised pork will have the taste of firewood. Don't exceed the amount of meat, it is easy to dry the pot after stewing for a long time. Water and oil are separated, and it tastes a little greasy. It doesn't matter who has more, but you can hold on until the juice is collected. But not too much
6. finally, the juice can be collected by fire. Because there is sugar in the soup, the soup is thick, and the juice is mixed with high fire. Remember, collecting juice is not frying. If the harvest is too dry, the meat will easily become very firewood. Braised pork is tender, soft and rotten, sweet but not greasy, ruddy in color and very beautiful. Try it at home.
7. Braised pork cooked by yourself is not greasy when eaten by one person. It's delicious with a bowl of rice ... hahaha!
There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!
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