Recently, the price of pork has skyrocketed, and I dare not eat pork. The Spring Festival is coming these days, and the price of pork has dropped a little. The price of pork here is 65438+24 yuan per catty. This kind of fat and thin pork belly is the first choice for braised pork. Then cut all the meat into pieces of the same size and put them in a bowl.
Cut some onions and ginger slices for later use.
2. Come down and pour the cut meat directly into the cold water pot, add the onion and ginger slices, and then add the cooking wine to remove the smell.
When you are in cook the meat, you don't need to cover the pot, otherwise the pig odor won't come out. After the fire boils, cook for about 2 minutes, turn off the fire, take out the meat, clean it again, and control the water for later use.
Heat the pot first, don't pour oil in the pot first. Then pour the dried meat into the pot and stir fry, and stir fry some oil in the meat. So the meat won't be too greasy.
Stir-fry the meat in some oil, and then put the fried meat in a bowl for later use.
Then stir-fry the sugar color with frying oil and put a few pieces of rock sugar in the pot.
Break the rock sugar with a small torch, stir-fry until it is completely melted and the color turns purple. Pour in the meat quickly, stir fry quickly, and coat the meat with sugar evenly. The heat of this fried sugar color must be well mastered, and the heat can't pass. If fried, the sugar will be black and the meat will be bitter; If the meat is not cooked, it will be too sweet and affect the taste. Be sure to master the temperature, and you can master the temperature by doing it several times at home.
Add ginger slices, onion segments, red pepper, star anise, cinnamon and fragrant leaves, stir-fry until the fragrance in the spices is obtained, and add appropriate amount of soy sauce and soy sauce, stir-fry evenly.
Then pour a bottle of beer in, as long as the beer just drowns the meat.
After boiling, cover the lid and simmer for about 30 minutes;
When stewing, add some salt to taste, then cover the pot and turn to high fire to collect juice.
Finally, when the soup in the pot thickens, turn off the fire and take it out.
Ok, let's make this braised pork. Bright and attractive color, soft and sweet taste, fat but not greasy. It makes my mouth water. This dish of braised pork at the New Year's Eve dinner this year is absolutely correct. Even people who don't eat pork want to eat this braised pork.