Sushi braised pork
Please note the following points:
1, choose pork belly with skin, at least three layers of pork belly, one layer is fat and the other is thin, the more layers, the better, and the meat should be fresh and delicious. Cook at least a catty of meat at a time, and you can't do it without stewing. In fact, a catty of meat is just a bowl of meat. I've done it many times.
2. When the meat is ready, cut the mahjong tiles, wash them, add a spoonful of Shao wine or cooking wine to the clear water, soak in blood water for not too long, and soak for 15 minutes.
3. The soaked meat can be stewed directly. Take a casserole, put bamboo sticks at the bottom to prevent the meat from sticking to the pot, and put meat pieces on it. Pour Shao wine until the meat is at least three centimeters, not more or less. It's best to stew it all with wine, so it tastes mellow. Bring the fire to a boil, and turn it down 1 hour. In the process of cook the meat, if you keep skimming blood powder with a spoon, you can prepare a bowl of clear water and an empty bowl, and put the skimmed water in the empty bowl. Rinse the spoon in the water before skimming. All the last seeds should be skimmed.
4. Cover it when you're done! Simmer until the chopsticks can pierce the skin, and then you can put the soy sauce. Soy sauce should be soy sauce, and the color is beautiful. The reason why I chose to put it in the back is to prevent the salt in the soy sauce from killing the meat and making the meat stew. Then add rock sugar. If you know the taste yourself, Su-style braised pork is a little sweeter. If you can't accept it, you can put less sugar.
5, the mouth is heavy and I want to put salt at this time. At this time, stew for about half an hour to let the meat absorb the taste. Then take the meat out of the casserole. By this time, the meat is rotten, so be careful when you take it. If you put the bamboo stick on it first, it will be easier to take it away. Just put the bamboo stick in your pocket. Put the meat in an iron pan, pour in the juice and turn on the fire to collect the juice. Scoop the juice on it with a spoon to make the meat uniform in color. Don't collect too dry juice. You'd better leave some juice for bibimbap.
6. After collecting the juice, put the meat neatly on the plate and pour the concentrated juice on the surface.
Remarks:
1, Soviet-style braised pork is not cooked. In order to enjoy the delicious taste of pork, only soy sauce, sugar and wine are added, so the choice of meat must be good and fresh.
2. The meat stewed in this way is particularly soft, and the taste is soft but not greasy, because cook the meat has been burnt and crisp after a long time of stewing, and all the fatty parts have been stewed. Personally, I feel better and brown than the fried braised pork. Oily meat can see that the oil is forced out, but it is only on the surface. The fatty oil of the meat is locked inside, and it still feels greasy. Because my father loves braised pork, I have cooked a lot of meat: braised pork, fermented bean curd, Soviet-style braised pork, diced pork and so on. I feel that this Soviet-style approach can make the meat soft. The fat melts in the mouth and stews for an hour, and there is a layer of fat on the soup. I always skim the oil, which is very enjoyable ~ there is a lot of oil stewed in this way ~ and it is also very cool!
Don't add less wine at the beginning, otherwise it will be bad to add it to half. If you don't want to add all the wine, add some water. Even if the stew is gone, it can only be boiled water.
4, soy sauce stew is relatively late, it is best to put soy sauce, do not want to be too dark, soy sauce is used.
5. If you want to make the meat taste better, you can finally steam it in a small saucepan 1 hour, so that the meat will be softer and more palatable.