1, what is the bitter taste of braised pork?
The bitterness of braised pork is mostly burnt by sugar. We all know that braised pork needs to be colored with fried sugar in the later stage of cooking. This kind of sugar burns easily during frying. If the heat is not well controlled or cooked for too long, the sugar will burn and taste bitter.
2. How to tell whether sugar is good or not?
Cooking sugar is an important means that many chefs need to learn. Just like this, many beginners don't know how to cook sugar. In fact, as long as they pay attention to the change of sugar color, they can avoid scalding. Put the sugar into the pot, slowly melt it with medium heat, and stir it constantly during the burning process. When the sugar color is transparent and begins to deepen, they can put the meat in and stir it to the highest color with medium heat.
3. What pot is the best for braised pork?
Braised pork is best cooked in cook the meat, then boiled in black pot, and finally fried in casserole, colored and juiced. Cook the meat doesn't have high requirements for pots, so ordinary pots will do. However, due to the need to observe the change of sugar color when cooking sugar, black pot is the best, casserole is the most suitable for slow stew, and finally frying meat and collecting juice is the best.
4. Precautions for cooking braised pork
1. Braised pork has a high fat content. Therefore, it is best not to add extra oil in the cooking process, and more attention should be paid to degreasing during meat cooking to reduce the fat content in braised pork and avoid obesity.
2. When the braised pork is boiled with sugar, it is necessary to pay attention to controlling the heat to avoid burning the sugar, resulting in a dark color and bitter taste of the braised pork.
5, recipe practice
1. Separate the shallots, cut the shallots into sections, and cut the shallots into powder; Brown sugar is cut into small pieces with a knife.
2. Pour a proper amount of boiling water into the pot, add pork belly and scallion, blanch for 5 minutes, and pick up and wash the pot.
3. Pour the blanched pork belly into a clean pot and fry it on low heat (without oil).
4. Stir-fry until the surface of the meat is a little brown (don't fry too much, because it will continue to be fried later). When there is oil oozing out, add brown sugar blocks and stir fry evenly on low heat. (If a lot of pork belly fat is used, a lot of fat is produced. In order to avoid greasy, you can take out some fat and use it for cooking. )
Stir-fry slowly until the sugar melts. Stir-fry constantly. First, avoid the sugar sticking to the pan. Second, wrap the sugar juice on the meat.
6. Pour appropriate amount of boiling water until the amount of water is less than the meat. Add hawthorn slices and simmer for about 30 minutes.
7.30 minutes later, turn to medium heat (the fire can be quickly resolved), add 1 tablespoon soy sauce, appropriate amount of salt, and keep stirring-the last step of "collecting juice" is very important, so you must not go away and keep stirring, so that the soup can be wrapped on each piece of meat.
8. finally sprinkle with chopped green onion.