It has fine production, extensive materials, diverse tastes and various varieties. Its characteristics are: strong oil color, emphasis on practical benefits, and emphasis on hot and sour taste, fragrant and fresh, soft and tender. In the production method, it is known as simmering, stewing, waxing, steaming and frying. Stew and stew pay attention to small fire cooking, thick juice stew, clear soup like a mirror; The production methods of bacon include smoking, marinating and barbecued pork. The famous Hunan bacon is a kind of heavy tobacco product, which can be cold dishes, stir-fried or steamed with high-quality original soup. Cooking is fresh, tender, fragrant and spicy, which is well known in the market.

Dujia secret recipe Hunan flavor braised pork

Is this a way to say no one? Our braised pork is more in line with Hunan people's spicy braised pork. I wanted to share it temporarily, but there was no picture. But it tastes absolutely good! It is also Hunan-style braised pork without rock sugar. (The picture is from Baidu Online, because I want to send a recipe temporarily, so there is no finished product. But believe me, I must make sure you want to eat it again.

Materials?

Appropriate amount of oyster sauce (if not, don't put it)

Light soy sauce (usually light soy sauce with Lee Kum Kee's dilute salt)

Take a proper amount of soy sauce (I like to use dragon brand soy sauce, which is the kind of soy sauce made by Wen Heyou with soy sauce and bibimbap)

Cooking wine, bottle cap and lid

500g pork belly with skin.

Personal preference of dried Chili peppers

Octagonal 4

2 pieces of cinnamon

3 slices of ginger

Ke Yan

5 pieces of fragrant leaves (you can leave them when you don't have them)

A handful of onions (tie an onion knot)

Garlic 5 cloves

Hunan braised pork's exclusive secret recipe?

I don't need to blanch my braised pork, but I must fry it.

Pork belly is washed with skin and cut into small squares, which is the best. Every lump must be fat and thin. There is no need to put oily meat in the pot. The washed pork belly is wet, so fry it directly in the pan. Stir-fry until it is slightly yellow and there is oil in the pan.

At this time, we put garlic, dried peppers, ginger slices, cinnamon, star anise and fragrant leaves. If you like spicy food, you can add some pepper. ) Add soy sauce, soy sauce and cooking wine for about one minute (at this time, soy sauce is more likely to stimulate the fragrance of soy sauce). Stir for a few seconds, then add water immediately. Water can drown meat.

After adding water, bring to a boil, add salt and oyster sauce, and cook a little. Pour it directly into the rice cooker, put the onion knot on it, press the cooking button and stew it twice. Be sure to cook it twice, because the meat cooked twice is softer and worse, and only soft and rotten braised pork is delicious. )

The principle of my braised pork is to try to force the fat oil out of the pork belly and fry it dry. Stir-fry with oil, add cinnamon, star anise, fragrant leaves, garlic, ginger slices and dried peppers. Add cooking wine, soy sauce and water after black soy sauce to make braised sauce. Stew 1 ~ 2 hours. Just to make the braised soup fried in the back boil into pork belly. Let the dried pork belly become fat but not greasy after absorbing the soup.

Garlic, star anise, cinnamon and fragrant leaves are used to enhance fragrance.

Ginger slices, cooking wine, used to remove fishy smell (because my mouth is not good, I chose to eat ginger slices and cooking wine at this time, just to lose the prominent position of cooking wine and ginger slices in this dish to the greatest extent while removing fishy smell. )

Soy sauce color matching, soy sauce, salt, oyster sauce. Of course, personal preference can also add chicken essence or monosodium glutamate. These are used for seasoning.

Friends who like potatoes can also add potato pieces (small pieces) half an hour before the dishes are finished. Potatoes are delicious when they are soft and rotten.

The final onion knot is the last process to remove the fishy smell and enhance the fragrance.

There are three steps to remove the fishy smell, which can ensure that the fishy smell in this dish is removed without the taste of ginger and cooking wine! I really like it.