It's getting colder and colder this season. Making a pot of braised pork, whether used for stewing or bibimbap, is an irresistible human delicacy. Delicious braised pork is fat but not greasy, bite by bite. If you want to do it well, it is very important to add sugar to taste and collect juice.
With pork belly as the main material, it is best to choose three layers of fat and thin meat. You should cook it in a pot of cold water before you go to cook the meat. Pay attention to boil a pot of cold water, then put the meat in, cook the water with the meat, and then skim off the foam. Be careful not to boil hot water and then add pork. Only in this way can the blood foam be forced out and the cooked meat will be good. Then put the oil in the pot, stir-fry the meat, and add sugar to stir-fry the sugar color. This braised pork tastes sweet, and the amount of sugar can be adjusted according to your own taste. Stir-fry the sugar first, and the meat will be bright.
Whether braised pork should be blanched should be discussed according to the situation. It is best to blanch the meat with cold water, which is also beneficial to the shaping of the meat. Wait for the water to boil before cooking, which is not conducive to blood flow, and it is easy to cook the meat at once. Scalding is mainly to remove blood stains, stereotypes and other dirty things. If it is fresh pork, it is usually enough to wash the surface with cold water. If you bought it from a supermarket or an ordinary butcher shop, it is recommended to blanch it.
eat
material
500g pork belly with skin
Rock sugar 30g
Soy sauce 20 ml
5ml soy sauce
A handful of onions
Ginger quantity
5ml oil
Cooking wine 10ml
do
law
1. Prepare a piece of pork belly with skin.
2. Pork belly is boiled in a pot with cold water, fished out (it is easier to remove hair and cut into pieces), washed, cut into small pieces to prepare a pot of cold water, put pork belly in a pot, boil it in water, and skim off floating powder. Drain, burn and simmer the meat before you take it out. Pay attention to boil a pot of cold water, then put the meat in, boil it in water and skim off the foam.
3. Wash the wok, add about 5ml of oil, and add onion and ginger until fragrant.
4. Stir-fry pork belly, stir-fry constantly, add 10ml cooking wine to remove fishy smell, and then add about 30g rock sugar (Shanghai flavor) and stir-fry until the rock sugar melts, and the meat is slightly caramel-colored.
5. Add about 20ml of soy sauce and half a bowl of water, and simmer until the meat is crispy.
(This article comes from a gourmet, a high-quality talent, and a fat mushroom)
Hello, I'm glad to answer your question. Braised pork is a dish suitable for all ages. Almost every restaurant sells them, and so do all kinds of cuisines. The products are similar in form, but slightly different in practice.
According to your question, my answer should be this. First, let's talk about whether to put soy sauce or soy sauce. My answer is that soy sauce and soy sauce need to be added in the modern method of making braised pork. The purpose of soy sauce is mainly to improve taste, while soy sauce is for coloring. If you can fry sugar, the amount of soy sauce can be reduced.
Secondly, what I want to say is that every time you make it, it's salty to death. According to your simple description, I guess you must have soy sauce or put too much salt, because soy sauce is salty, and putting too much sauce will definitely make the food salty. In addition, too thick juice and too long stewing time may also lead to salty dishes.
I personally love braised pork, so I often cook braised pork for my family at home. Let's share the practice with you. I hope it will help you, so I won't say much about the recipe.
Required raw materials: a piece of pork belly with skin, green onions, aniseed, ginger, garlic and dried peppers.
Seasoning required: sugar, salt, monosodium glutamate, cooking wine, light soy sauce.
Specifically, the first step is to cut the pork belly into squares with the same size, put them in a pot, wash them with clear water, cut the onion into sections, peel and slice the ginger, and mash the garlic for later use. Add cold water to the pot and heat the pork belly with water. After the pot is boiled, remove the floating foam on the surface, then take out the meat and drain the water. Then pour out the water. When the pan is hot, stir-fry the excess oil and control the oil for later use.
Second, add the right amount of oil to the wok and heat it. Stir-fry aniseed, pepper, onion, ginger and garlic in a wok, add light soy sauce and cooking wine, and put them at the bottom of the casserole for later use. Wash the wok, add oil again, heat the wok, and stir-fry the sugar over low heat until uniform. Then pour the meat into a casserole and cook it to make it salty. Then simmer for about an hour until the soup is thick.
There are two common ways to braised pork: one is to put soy sauce, and the other is to put sugar color!
This kind of braised pork is usually used at home, because the color of braised pork made with soy sauce is not so red and bright, and it is a bit black. Of course, the color of the braised pork just made is still very nice, mainly depending on what soy sauce you make. It is best to choose braised soy sauce with bright red color!
Generally speaking, restaurants use more sugar, because the braised pork with sugar tastes a little sweet and the color is much better than that with soy sauce, mainly depending on your taste. If you don't like sweets, you can make this braised pork. If you like the slightly sweet taste, you can make braised pork with sugar!
Let me briefly talk about "the practice of braised pork at home". First of all, prepare pork belly, cut it into pieces of uniform size, put salad oil in a clean pot, heat the oil, add chopped pork belly and stir-fry the oil. To cook braised pork, stir-fry the oil so that it won't be so boring. When frying pork belly, we need to put star anise, cinnamon and ginger together and add a little after frying. After the meat is fried, you need to wait until the oil temperature drops before you can put soy sauce into color, because soy sauce can't be fried with high oil temperature, so soy sauce will not only be colored, but also paste!
After putting lewd food, you can add water to simmer. You can add salt to taste when stewing. You don't need too much seasoning. What I usually do is to eat the original flavor of the ingredients. You can stew some potato pieces together, which can absorb oil and is very delicious! When cooking, dry the soup and add some garlic leaves!
You can ask if you don't understand!
Do you want soy sauce or soy sauce for braised pork? In fact, soy sauce is delicious, and soy sauce is used for coloring, so it can be delicious. First of all, I will introduce some knowledge about soy sauce, with soy sauce and flour as the main raw materials. After artificial addition of koji, it is naturally fermented, ruddy and delicious, and is generally a cold dish. Soy sauce is added caramel color on the basis of soy sauce. Sun for another two to three months, precipitate, filter and extract soy sauce, which is rich in flavor. Dark brown in color and slightly sweet in taste, generally used for coloring. Here is a brief introduction to braised pork, which is soft and glutinous, fat but not greasy, pure and fragrant but not firewood:
Unique skill 1. Pork should be pork belly with skin. Small pork is fine in texture, while big pork is clear in texture.
2. Pork should be cut into 3*4 cm pieces, not too small, otherwise it will be hard and firewood.
3. stew less soup, cover a plate smaller than the pot, stew with low fire, it is easy to rot, cook and smell.
When the stew is heated with water, the meat will be soft and rotten. Hawthorn is more tasty and perishable when dried pepper is added.
Cook pork belly in 30 minutes. Choose half-fat and half-thin pork belly, cut it into pieces of moderate size, put water in the pot, put the cut pork belly in a pot with cold water, cook for a while, then take it out and drain it. Put a little oil in the pot and stir-fry the crystal sugar (mash the crystal sugar in advance). When the rock sugar melts and becomes discolored and bubbly, add pork belly and fry for four to five minutes. Add sugar, boiled water, soy sauce, water and pork belly. Cover the wok with a plate smaller than the pan, take it off in about half an hour, and finally collect the juice and put it on the plate.
1. Put a proper amount of water in the pot.
2. Add a small amount of oil and mix.
3. Add rock sugar (water: oil: sugar =2: 1:6).
4. Cook over medium heat and stir constantly.
5. The rock sugar has merged and started to bubble.
6. If you continue to stir for a while, you will find that the big sugar bubbles are replaced by small, thin and uniform sugar bubbles.
7. The color of syrup began to darken, and the texture became thicker, showing a light maltose color. Dip a little with chopsticks, and then open them later. You can pull them into shredded sugar.
8. At this time, keep stirring away from the fire, and then the remaining temperature in the pot will gradually change the sugar color into caramel color, which can be served for later use. If it is too thick, you can add some hot water to dilute it.
9. Stir-frying sugar color is the key to making Shi Mao braised pork. Whether the sugar color comes out directly determines the color of the finished braised pork, which is irreplaceable by the best braised soy sauce.
10. Prepare fat pork belly, wash and drain.
1 1. Put a pot of cold water, add onion, ginger slices and a little cooking wine, add pork belly, skin up, skim the floating foam after the water boils, and turn to medium heat 15 minutes.
12. Pork belly can be taken out when it is easy to cook, quickly cooled, taken out and drained, and cut into 3x3cm chunks.
13. Hot pot, pour oil (a little more) and heat it to 70%.
14. Add pork belly and fry until golden brown. Take out the oil control.
15. Spread ginger slices, garlic slices and onion slices on the bottom of the pot.
16. Add aniseed and dried Chili, put pork belly pieces neatly on it with the skin facing down, then add appropriate amount of salt, cooking wine, a little bean paste, an appropriate amount of sugar color and a little braised pork soy sauce, and finally pour hot water before pork belly.
17. After the soup is boiled, skim off the floating foam and turn to medium heat to stew until the pork belly is soft and rotten.
18. When the soup is almost collected, take out the big package.
19. Fire until the soup reaches its favorite concentration.
skill
1. Sugar color should be used together with braised soy sauce, but the soy sauce should be put as little as possible, and the color of sugar color will be ruddy.
2. Don't put too much material. Eating too much aniseed is counterproductive, tastes bitter and masks the taste of meat.
3. Shi Mao braised pork is very big, so it is enough to eat one piece, and the big piece can stand well in the pot.
4. On the skin, under the skin. It is said that the skin should be propped up when cooking first, so that the skin will not stick to the pot and the line will be complete; Later, in the process of stewing, the skin should be facing down, so that the skin will be cooked before the lean meat above, and the amazing taste can be achieved.
Should braised pork be released or smoked?
Braised pork is a well-known popular home-cooked dish, and it is also a dish often eaten at banquets. Pork belly is the main ingredient, and it is best to cook it with fat and thin layered meat. When cooking braised pork, it's best to simmer it. Braised pork is fat but not greasy, soft and sweet, and it is a good food for all ages.
Braised pork is rich in high-quality protein and fatty acids, and provides heme to promote iron absorption and improve iron deficiency anemia. Braised pork contains fat, carbohydrates, folic acid, dietary fiber, cholesterol and so on.
Rich in vitamin B, vitamin, thiamine, riboflavin, nicotinic acid, vitamin C, vitamin E and so on. It is an indispensable nutrient for human health. Today, I want to share with you whether braised pork should be put or smoked.
The practice of braised pork:
Ingredients: pork belly with skin, onion, garlic, ginger, star anise, cinnamon, fragrant leaves, sugar, cooking wine, soy sauce, soy sauce and salt.
1, peeled and sliced ginger, chopped scallion, sliced garlic, washed pork belly, cut into large pieces, drained to remove the bloody smell, put it in cold water, add proper amount of cooking wine and ginger slices, and take it out to control the moisture after boiling.
2. Heat the pan and drain the oil. Stir-fry pork belly in boiling water, then add onion and ginger slices and stir-fry until pork belly turns yellow, and then control the oil for later use.
3. Heat a proper amount of base oil in the pot, stir-fry all the aniseed in the pot, stir-fry the onion, ginger and garlic, then season with soy sauce and cooking wine and put it in a casserole for later use.
4. Brush the pan, heat and drain the oil, add white sugar and soy sauce, stir-fry until the sugar melts and discolors, and then put the meat into the pan and stir evenly.
5. Put the meat into the casserole, add appropriate amount of salt, then simmer for about 1 hour, and finally thicken the soup to serve. The braised pork made in this way is delicious and tender, fat but not greasy.
Everyone should remember that soy sauce and soy sauce can be put when cooking braised pork in the future!
Braised pork and soy sauce are for coloring, while soy sauce is for seasoning, with different purposes.
Braised pork is colored, and the mainstream cooking is colored with sugar, followed by sauce and braised pork. The color of sugar-colored braised pork is bright and mellow, and the gelatinization and burnt flavor of sugar are best matched with meat flavor, and the comprehensive taste is the first. Sauce-colored braised pork is calm in color, with outstanding sauce flavor and heavy taste.
It is difficult to master the coloring of soy sauce. First, salt is easy to be excessive, and inconsistency is salty; Second, the color is not easy to control, giving less light color and more black. Therefore, braised pork is usually colored with sugar, and then soy sauce is added appropriately to make it have a sauce flavor.
There are three methods: frying in oil, decocting in water and braising in soy sauce. The purpose is the same, melting and pasting sugar, changing the nature of sugar, which is no longer sweet, fragrant and yellow. As for the sauce color, it must be soy sauce, which can be put or not.
From my personal experience in braising braised pork, soy sauce is always essential. The braised pork you mentioned is especially salty every time. The main problem lies in the seasoning order. Generally speaking, if braised pork wants to be red, bright and attractive, it needs to be fried with rock sugar first (the sugar color fried by rock sugar is brighter than white sugar), so that the pork belly presents a beautiful caramel color. However, because my personal skills of frying sugar color are good or bad, after frying the soup color, I will add some soy sauce for secondary coloring, which will make the color of pork belly more uniform. In addition to coloring soy sauce, it will give pork belly some sauce flavor after high temperature. Light soy sauce is generally used to increase the salty taste and freshness of pork belly after adding hot water, but the premise of this step is that you should not shake your hands too much when using light soy sauce, otherwise it will cause a certain degree of coloring of pork belly. It is better to season pork belly with salt when there is too much light soy sauce. In addition, for the practice of braised pork, seasoning is done when the soup ratio is sufficient, and the concentration and salinity of the soup will increase when the juice is finally collected. Therefore, it is more appropriate to start with light seasonings. First, put liquid or semi-solid seasonings such as soy sauce, soy sauce and bean paste, and put less salt. Finally, taste it again before collecting the juice, and then add salt as appropriate.
The practice of deducting meat from dried bamboo shoots;
Materials:
One catty of pork belly, dried bamboo shoots 1 small handful, dried mushrooms 10, ginger 1 small pieces, half a onion, soy sauce 1 small spoon, soy sauce 1 large spoon, rock sugar 10 or so, and soy sauce 50.
Exercise:
1. Wash the dried bamboo shoots and mushrooms, soak them in clear water, go to old terrier, cut the dried bamboo shoots into inches, and wring out the water for later use.
2. Wash the pork belly, cut it into 2-75px cubes, slice the ginger and slice the green onion. Do not put oil in the wok, stir-fry the pork belly with low fire until oil appears at the bottom of the wok after the water evaporates, and the volume of the pork belly is obviously reduced.
3. Take out the fried pork belly, leave some oil in the pot, stir-fry the diced rock sugar to a beautiful caramel color, and then stir-fry the pork belly to the highest color again. Stir-fry ginger slices, onion slices and soy sauce twice to make the pork belly more uniform in color.
4. Add dried bamboo shoots and mushrooms, add bean paste and hot water, cover the pot and boil, then simmer for about 1 hour. 1 hour, taste the sweet and salty soup, add salt to taste as appropriate, then turn to high heat to thicken the soup and evenly wrap it on the pork belly.
The braised pork I cooked is rock sugar red. It looks better and tastes better. First, put less oil in the pot and stir-fry the rock sugar until the bubbles disappear from the fire. Put the meat pieces to change color, put the spiced anise back, put some salt in the red pepper shell, because the combination of salt and sugar produces an unexpected fragrance, put warm boiled water to turn it into a small fire, and collect all the juice in the pot.
You try. Glossy and not angry. Rock sugar is cold. You should never use soy sauce and monosodium glutamate as all ingredients.
Raw flavor, old color.
You need some braised pork. It's too salty, which means you put too much. From the picture, the color you made is very good.
The restoration is correct.
I hope you can cook your favorite braised pork.