Heat the flat-bottomed non-stick pan on medium heat, then put the pork belly skin down into the pan and dry-brand it. Immediately turn to low heat until the pig skin bubbles and turns white, then turn the meat over and brand both sides with meat. This is because the fire can be turned up a little, and the meat noodles can be branded slightly golden. Although I didn't oil it, the pork will oil itself and splash it on the oil star, so be careful in this step to avoid being burned by the oil star! Don't turn off the fire, pour some cooking wine while it is hot. At this time, you can hear the sound of "salad", turn the meat over, pour the soy sauce and hear the sound of "salad salad". Turn the meat over, so that the four sides of the meat are evenly stained with soy sauce, then go down and peel the ginger slices, onions (patted with a knife) and 4/5 bottles of cooking wine (just flooded with meat). Because the volatility of wine is far greater than that of water, 1/5 bottles of wine are left. Although in principle, we should try not to uncover the stew, but if we find that the juice in the glass cover is almost dry, we should immediately uncover more cooking wine!

First, the practice of stew:

Good pork belly, cut into pieces, heat oil in a pot, fry the meat dry, add a little cooking wine, stir fry, add boiling water, add washed mushrooms, boil over high fire, and then put them in a casserole and cook 1-2 hours with low fire (keep the water boiling). As long as they feel rotten, add a little salt, pepper and monosodium glutamate.

Second, the practice of using soy sauce:

Good pork belly, cut into pieces, heat oil in a pot, fry the meat dry, add a little Haitian soy sauce to color it, add Haitian soy sauce without salt, then add better cooking wine, fry it, add water, submerge the meat, boil it, and then cook it in a casserole or iron pot with low fire (keep the water boiling) for 1-2 hours. End.

Stewed meat method

1, the first step of stew, choose natural meat. The best pork belly is best mixed with fat and thin, with more lean meat, but each piece must bring some fat. Cut the pork belly into cubes first, then marinate it with cooking wine and onion ginger, but add some soy sauce in addition to salt. (Required materials: onion, ginger, soy sauce, salt)

2. The curing time should not be less than 1.5 minutes or longer, and the next step is to stop production (there are two methods for this step: one is skimming and the other is frying oil). The advantage of this method is that it can fry the excess oil in the meat and lock the water.

3. The next step is to prepare seasonings. Onions, ginger and garlic don't need to be finely cut. Ginger and garlic can be loosened directly with the back of a knife, and onions can be directly tied. The remaining seasonings are salt, chicken essence, cooking wine, aniseed, cinnamon, soy sauce, pepper and sugar.

4. After the meat is fried, you can put the broth directly, and other seasonings can be put together. Soup should be enough, and stew should be slow. In addition to other seasonings, I also added some plum vegetables, which I mainly like to eat, but the benefits are really great. Plum vegetables can absorb oil, and meat can also ensure the fragrance of plum vegetables. After all the ingredients in the pot are added, boil over high fire.

After 5 or 30 minutes, the meat is crisp and rotten. Try inserting it with chopsticks. At this time, it is already fragrant. Just adjust the color with the old one. Now you can use the fire to collect the juice.

6. After the soup in the pot is finished (be sure to leave some juice), add sesame oil, which is to enhance fragrance, color and brightness, and achieve the best unity of color, fragrance and taste.

Summary: The best materials for removing fishy smell are cooking wine and various spices. In order to get rid of greasy food, various oil-absorbing ingredients and condiments, such as sauce, fermented bean curd, dried vegetables, vegetables and so on. , in order to increase the umami flavor. Using good stock and stewing with all kinds of fish and poultry bones can make all kinds of flavors blend to the highest level.

Papaya stew can relieve greasy.

Hawthorn can be used as medicine and food. Put some when stewing meat, which can also relieve greasy.

Dongpo braised pork

Menu one

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

Production method:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.

Flavor characteristics:

Thin skin and tender meat, bright red color, rich juice and mellow taste, crisp shape but not broken, fragrant and glutinous at the entrance, which is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.

Menu 2

Ingredients: pork belly 600g, 2 star anise, coriander 1.

Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, rock sugar 1 spoon.

Exercise:

1. Pork belly is cut into four squares, blanched first, then smeared with soy sauce, fried in hot oil and colored, then taken out and drenched with cold water immediately.

2. Put the meat into the pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.

3. When the soup is slightly dry, sprinkle with coriander powder, then turn off the fire and take it out.

note:

1, burning meat with wine instead of water can not only remove fishy smell, but also make the meat tender; The purpose of frying and burning is to get rid of greasy thoroughly.

2. Pork belly is thin but not firewood, fat but not greasy, and the part of the meat layer that does not fall off is better.