At the moment of the epidemic, everyone was living Izek's life, becoming a kitchen god, and friends enjoyed food almost every day.
Of course, I prefer braised pork.
This is a braised pork I cooked many years ago. At that time, I posted this photo in Weibo, which was praised by chef Liang Zigeng. I think this is the pinnacle of my cooking career.
Actually, when I first came to America, I was a little kitchen boy. I never went into the kitchen and touched the stove when I was in China. After coming to America, I was forced to cook by myself. No one dares to praise my cooking. Even so, it is inevitable to bring something to eat with friends.
I remember one time my classmate invited me to dinner, and I volunteered to bring a plate of braised pork. The students looked at each other, only afterwards did I know that the dish of braised pork didn't seem to suit me, but since I spoke, I still brought a plate of braised pork.
There are many ways of braising and coloring. I have seen Huang Lei's braised pork in "The Life I yearn for", and the last process needs to steam the meat in a bowl for an hour. For me, this method is more complicated.
Lazy people like me, like the simplest and most effective recipes. I tried coloring brown sugar and frying sugar after cooking, but this process will affect my frying pigskin.
Actually, I'm still not very good at cooking, so there are many limitations in cooking. For example, I won't cook braised pork in water first, which will affect my performance.
Pork belly is best not to be frozen or washed, keep it dry and cut into cubes. Put the pigskin upside down in a pot filled with oil, then start to fry the pigskin. After the pigskin becomes soft and golden, stir fry until the surface is fully cooked, and then add cooking wine and soy sauce. Ginger is dispensable to me.
For me, the secret of braised pork is that it cannot be drained. Wang Zengqi mentioned Dongpo meat in his book, saying that strong tea and spirits can be used instead of water, because it will burn and stick to the pot. But every time I cook braised pork, I really don't use water or substitutes. Basically, the amount of soy sauce cooking wine is enough to cover half of the pork belly. Cover the pot and simmer slowly, and oil will come out of the meat. After stewing for an hour, the oil in the pork belly is forced out. The last process is to collect the juice and open the lid, and the heat is too high. Spoon the gravy onto the pork belly.
That's easy to say. In fact, I have never been able to reproduce the perfect braised pork dish again.
Attached to the author's brief introduction: Wall Street migrant girls who have settled in the United States, backward aunts in the parenting group, male dogs who started late, eat melons in their spare time and write about love affairs. Please pay attention to the notes of the dream catcher on the official WeChat account of the same name. Thank you!