Funnily enough, when I first learned to cook, I was exposed to several recipes for braised pork. There was vinegar in the ingredient list, so I left it out myself, because I thought it would be strange to put vinegar in braised pork.
Later, it was found that the red wine in the beef stew with red wine and the tomato in the tomato brisket were all sour ingredients, and the slightly sour taste was charming; Sweet and sour pork ribs, goo goo meat, braised pork, etc., are made of vinegar or tomato sauce, which is extremely sour, but not abrupt and incoherent, a classic among classics.
Looking back at myself who didn't want to put vinegar, I felt quite embarrassed to see the article written in QQ space more than ten years ago.
Stewed chicken leg
Chicken leg: 1 (pistol leg, about 1 kg)
* Don't use turkey legs. Chicken meat is less, flavor components are more, soup is delicious, and it tastes slightly tight. Broiler meat is tender and juicy, and the price is cheap. The soup is tasteless, but it is very suitable for stewing.
Light soy sauce, cooking wine and oil: 1 tablespoon each.
Soy sauce: half a teaspoon
Sugar: 1 teaspoon
White rice vinegar: 1-2 tablespoons
* Cheap vinegar on the market is mostly blended vinegar. Although it will not cause any harm to human body, it cannot perfectly reproduce the complex fragrance in fermented vinegar. The way to tell whether vinegar is blended is to look at the ingredient list-fermented vinegar will be marked "fermented vinegar", and there are water, grain and salt in the ingredient list.
Colored pepper: 1-2
Ginger and garlic: moderate amount
Chicken bones will also release their own unique flavor in the process of stewing, which adds extra points to the whole dish, so they can be cut into pieces and preserved; Yellow fat is one of the sources of fishy smell, which tastes bad and should be eliminated as much as possible.
Many friends have mentioned the problem of the fishy smell of broilers-fresh broilers don't have much odor, and there is basically no problem after removing the yellow fat; On the contrary, native chicken is rich in flavor substances, which will make people who are not used to it feel fishy.
Drain the chicken legs, put oil in the pan, and fry in the pan until the surface is slightly yellow and brown.
If the chicken legs are not drained, they will not be browned; If it is not brown, it means that the meat is not fragrant enough; Meat is not fragrant enough, so it is naturally not delicious; If the taste is bad, the mood will get worse …
You see, cooking always has a chain reaction.
Move the chicken to one side, switch to medium-low heat, put ginger slices and garlic on the other side, tilt the pan slightly, and let the oil fully contact the ginger and garlic until the smell is fragrant.
The effect of removing fishy smell and enhancing fragrance of ginger and garlic is very obvious. Also put what you don't like, just pick it out and serve it.
Pour all the seasonings into the pot and stir-fry until the surface color of the chicken is uniform.
I used 1 tablespoon of 9-degree white rice vinegar, and the final dish will have a very weak sour taste. The sour taste of vinegar will volatilize at high temperature, leaving a less sour vinegar fragrance: a strong sour taste will mask other tastes, while a faint sour taste will give people a "fresh" feeling.
What is written in the ingredient list is cooking wine, but it is actually low-alcohol rice wine-drawing on the practice of three cups of chicken. I have also used whisky, rum, vodka, spirit Erguotou and other spirits. If possible, I can try different flavors brought by different wines, which is quite interesting.
Put clear water in the pot until it is about 1/3 higher than the chicken nuggets, bring to a boil, cover it, and reduce the heat.
Chicken is delicious, and unlike pork and beef, it takes an hour or two at every turn; In addition, vinegar has a certain softening effect on protein, so it doesn't need to add too much water or stew for a long time, so it tastes soft and tender.
You need to stew for about half an hour, and prepare colored peppers during this time-colored peppers are crisp and juicy, with obvious sweetness, light sour taste, rich fruit fragrance and good color, which is simply the best match for braised pork.
One advantage of braised pork is that after adjusting the firepower, the rest will be handed over to time. Watching mobile phones or playing computer games, some people tend to forget to eat or sleep, so try to do something that won't forget them, such as reading magazines and doing housework.
When there is about half water left in the pot, add colored pepper, cover the pot and simmer on low heat. You can not only cook the colored peppers soft to absorb the delicious soup, but also avoid cooking for too long, or turning gray in color and looking unsightly.
After a little heating, the taste of vinegar will be more round and full. Friends who love sour taste can add half a spoonful of vinegar-1spoon in this step, which can not only enhance sour taste, but also prevent sudden choking.
Finally, turn off the fire, collect the juice, and when the soup becomes slightly thick, turn off the fire and take out the pot.
Soak dried mushrooms in soft water, throw them into rice when cooking, and pour a spoonful of soy sauce conveniently, which is mushroom rice; You can cook more, put it in a lunch box and put it in the refrigerator to eat the next day.
Pork is also good, and the practice is basically the same. Refine oil with pork belly or plum head meat (shoulder meat) on low fire.
Pour out some refined oil, otherwise it will get tired, and then add ginger and garlic.
Pork can make the taste heavier: add a few peppers and cut two finger peppers to bring a strong spicy taste; Vinegar can also be replaced by aged vinegar, and the flavor will be more mellow and soft.
Remember to save more soup for bibimbap.