First, soak the water three times twice, fire four times, and collect the juice.
First, soaking: soaking with water can soak the blood in capillaries; Adding cooking wine to water can easily absorb meat fiber and remove the fishy smell of meat. Don't soak the meat too much. If you soak it too much, the umami will be gone. It usually takes about 10 minutes.
Blanching: Cut the pork into pieces, blanch it in cold water, take it out after blanching, and wash the blood foam.
Third, firing: this is the key step of stewing. Be sure to burn slowly 1 hour or more. In fact, in the final analysis, this classic dish full of affection seems simple, but it is actually a kung fu of firing. Uncooked meat is hard. The undercooked meat is too soft and shapeless, which seriously affects the final juice collection and sale.
Fourth, juice collection: it has a great influence on the sensory and taste of the finished product. Be sure to collect the juice over a big fire, so as to make the meat red and bright and the soup oily.
Three keys to braised pork: 1, and the selection of pork belly is very important. Be sure to choose the real five layers of pork belly, one layer of skin, one layer of fat, one layer of thin, one layer of fat and one layer of thin. This is the innate condition of the secret braised pork, which is indispensable. This is organic black mountain pork belly. Seen from below, there is a layer of skin, a layer of fat, a layer of lean meat, a layer of fat and a layer of lean meat. (It belongs to thin streaky pork and is a healthy organic food. It's just too expensive, 67 yuan/Jin. You can also use ordinary sour pork, but it is not as thin as this. Actually, my handsome boy prefers to eat fat. Braised pork is cooked slowly, so don't burn it in a hurry.
3. Put a little more sugar. Meat is sweet. The amount of sugar should be one or two sugars per catty of meat. And it is best to use rock sugar. I didn't put so much polysaccharide, but added some red dates, which increased the sweetness and made it more nutritious and healthy. Production of braised pork: raw materials:
500g pork belly, 1 tsaoko (domestic meat quality is good, tsaoko can be omitted. Pork abroad has a heavy taste, so you must not eat less, otherwise the meat taste is obvious. ) 1 cinnamon, 3 star anise, half onion, 6 ginger and 6 red dates. Seasoning: 2 tbsp light soy sauce, 1 tbsp light soy sauce, 6g salt, 20g rock sugar. Practice: 1) Cut the washed pork belly into 2 cm -3 cm pieces and blanch for later use. (If it's fine pork belly with good meat quality, you can fry it directly without blanching). 2) Slice ginger and cut onion. Pour oil into the pan. When the oil is cold, add onion, ginger, cinnamon, tsaoko and star anise. Stir-fry pork belly until it becomes discolored, and continue to stir-fry for 2 minutes until the oil comes out. Pour in soy sauce, soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling. I used to fry sugar first, but later I found that it was not bad to fry sugar like this. ) 3) Simmer on low heat for about 1 hour, and when the pot is about to be cooked, turn to high heat to collect the soup.