Braised pork belly
Food ingredients
500g pork belly with skin, soy sauce, peanut oil, cooking wine, sugar, onion, ginger, star anise and cinnamon.
Gourmet practice
1. Wash the pork belly, cut it into 3 cm square pieces, and blanch it with boiling water for later use.
2. Heat the oil in the wok, pour in the meat and stir fry. When it turns white, add soy sauce, cooking wine, sugar, onion, ginger slices, star anise and cinnamon, and stir-fry slightly.
Add a proper amount of fresh soup, boil over high fire, skim off the floating foam, and cook over low fire until cooked and rotten, and then take out the pot.
Gourmet special
The sauce is bright red and crisp.
References:
Baidu baike
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Exercise 2:
Material: pork belly (1 kg)
Accessories:
A little oil)
Onion (the little finger is about 15cm thick)
Ginger (a little)
Star anise (two or three petals)
Salt (a little, depending on the population)
Soy sauce (two tablespoons)
Vinegar (half a tablespoon)
Two tablespoons of sugar)
Cooking wine (3 to 4 tablespoons)
Monosodium glutamate (a little)
This is all the materials needed, and then the production steps:
The first is the preparation work:
1. Processing pork
It is best to use fresh pork belly, which will taste better. Get up early in the morning and sell it in the vegetable market. Most of the meat in the supermarket is cold meat, and the frozen taste is not as good as fresh meat.
Wash the meat and cut it into pieces of appropriate size. Better bite this size. Then boil the water in the pot, and blanch the cut pork in the water when the water boils. When the meat becomes discolored and tight, remove the floating foam on the water surface and remove it for later use.
2. Attachment processing
Cut the onion into inches with an oblique knife, and cut the ginger into thick slices of about 0.5 cm, about 4 to 5 pieces.
At this point, the preparation of the desk is almost the same.
Next, it's time to work on the stove!
1. Fried
If there is a fire on the stove, put a little oil in the pot, don't use too much oil, because there is a lot of fat in the pork belly, and a lot of oil will seep out during the production process. If you put too much oil, this dish will taste too greasy (lard was used before, but now everyone advocates a healthy diet, and it is best to choose vegetable oil).
A little is enough. When the oil temperature is 50% hot, pour in sugar and fry until cooked! Don't use strong fire when frying sugar, or the sugar will burn. When the sugar turns red and small bubbles begin to appear, you can fry the meat in the pot. This trick is called hanging sugar color, so that when sugar is evenly held on the surface of meat, the color of meat will begin to deepen. This is the first step in coloring braised pork.
When sugar is evenly held on the meat, add soy sauce, and be sure to use soy sauce, so that the meat is easy to color. Add soy sauce and stir well to make cooking wine. Cooking wine is not afraid to put too much, because it can eliminate the fishy smell of pork itself and will not leave any heavy taste after cooking. We usually use about 4 spoonfuls of porcelain to make soup.
Put the prepared onion, ginger, star anise (aniseed) and vinegar into the pot and stir fry again.
fricassee
After all the seasonings are stirred evenly, add water to the pot. The water is almost just enough to cover the meat. Add appropriate amount of refined salt according to personal taste. Of course, you can't put too much, because the water will decrease in the process of burning, and the more salty it is, the more it will be. If you put too much, it will not be braised pork. Let's call it bacon.
After adjusting the taste, cover the pot and simmer slowly 1 half an hour or so. It is particularly important to note here that the pan should be turned every 10 minute during slow stewing to avoid sticking to the pan. You'd better save some soup when cooking, and don't let it dry, so it won't taste good.
At this point, a delicious braised pork is ready. If you are interested, try it!
References:
China recipe network