Grandma was cooking on the stove at that time, and the braised pork in the cauldron was absolutely delicious. Sweet and fragrant, the soup is very thick, and it melts in the mouth, which is in place! Is it going to drool? Then I'll talk about my grandmother's braised pork.
Ingredients: pork belly, ginger, cooking wine, soy sauce, vinegar, salt, cooking oil, chives, monosodium glutamate, sugar and leeks.
Exercise:
The first step is to treat the pork belly, then scrape the meat slices with a knife and wash them. Cut into pieces without peeling. Peel, wash and slice ginger. Wash and chop shallots.
Step 2: Pour cooking oil into the pot, heat the oil, add ginger and pork, stir-fry until the pork changes color and the fat oil pops out, and gradually you can smell the smell of meat.
Step 3, add salt, soy sauce, cooking wine and vinegar and stir fry again. Stir-fry constantly to make the ingredients fully tasty. At this point, you will see that the meat has shrunk.
Step four, add water, submerge the pork, and then order. Cover the pot and cook until the water boils. Turn to medium heat and burn slowly.
Step 5, stir fry twice in the middle, but don't always open the lid. Cover the pot and cook slowly, about half an hour to forty minutes.
Step six, when there is not much soup left, the meat should be cooked. As long as you insert it with chopsticks, you can easily insert it into the meat.
Step 7, add sugar and stir fry, then add monosodium glutamate and stir fry. Then collect the juice on the fire, save some soup, and turn off the fire for a while. Put the leek in the pot.
Tips:
1, braised pork doesn't need too many materials, the key is to make it delicious and well done.
Second, be sure to cook it with ingredients, stir-fry the braised pork thoroughly and then add water. Every time I cook, I emphasize the degree of cooking. If you don't fry it, you can't just cook it in the back.
Third, when adding water, deliberately submerge the pork, a little more, so as to save some soup. Bibimbap braised pork soup is absolutely delicious.
Fourth, after the braised pork is done, turn off the fire and stew. Anyway, it is very important to master the temperature. Braised pork is more fragrant as it burns. A small fire burns slowly, and a big fire collects juice.
Fifth, the braised pork must be added with sugar to make the soup thick and delicious and taste better.
At this time, I want to eat braised pork quickly. While writing, my mind is full of pictures, which is really greedy. Now I occasionally cook braised pork myself, but I always feel that it is not as delicious as before. The method is the same, the material is the same, but the taste is different. Maybe I ate less meat when I was a child, maybe the big pot in the country smells better, or maybe grandma's taste is gone. That's the smell that exists in memory, and it won't happen again.