Detailed introduction to the recipe of grandma’s braised pork
Cuisines and functions:
Home-cooked recipes
Ingredients for making grandma’s braised pork:
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Ingredients:
1 pound of pork belly
Seasoning:
1 tablespoon of oil, 4 slices of ginger, a pinch of green onions, and an appropriate amount of cooking wine. Appropriate amount of dark soy sauce, 3 tablespoons of sugar, 1/2 teaspoon of salt
Teach you how to make grandma’s braised pork, how to make grandma’s braised pork delicious
Speaking of braised pork, no Young diners are all salivating. First of all, the meat you choose to make braised pork must be pork belly, the kind that has three layers of fat and refined meat, and also has ribs. The braised pork made with this kind of meat is fat and tender but not oily
It is greasy and the meat next to the ribs is tender and tender.
There are many ways to cook braised pork, including Sichuan style, modified style, and commonly known as grandma’s braised pork that Jiangnan people like. When cooking, you can choose the taste according to your own preferences. Generally Northerners like to stew braised pork with some chili peppers and aniseed, while people from Jiangnan prefer a sweeter taste, so they can add or subtract seasonings appropriately during the production process. . The grandma's braised pork introduced below has a Jiangnan flavor, and it melts in your mouth and is very delicious.
Method:
1. Boil water in a pot, add 1 tablespoon of cooking wine, blanch the pork belly in the boiling water, take it out after the meat is no longer bloody, and set aside.
2. Heat the oil in a pan over medium heat to 50%, add sugar (either brown sugar or white sugar), slowly melt the sugar, add pork belly and stir-fry for a while, then add the knotted green onions and Ginger slices. When the meat becomes colorful, add an appropriate amount of dark soy sauce and yellow wine and continue to stir-fry (yellow wine can be 50ml~100ml).
3. Take a medium-sized pot, put the fried meat into the pot, stir it to see how much water is inside, add a small amount of water, the water should be about 2/3 of the meat, and cook over high heat. After boiling, simmer slowly over low heat. Use pointed chopsticks during simmering to test whether it is crispy. After it is crispy, turn up the heat to drain the juice and add chopped green onion to a plate.
Tips:
1. Don’t be impatient when melting sugar, cook it slowly over medium heat, otherwise it will burn easily.
2. The ratio of rice wine and water is not fixed. If you like a more wine-like taste, you can add more rice wine and less water. The final position of the water depends on the draft of the pot you are using. If It is a kind of waterless pot (such as Zwilling pot, Fissler pot, etc.) that can be simmered slowly without adding water, and it will not dry out.