Braised pork is a familiar dish. Many friends especially like it. Other dishes only need a bowl of rice, and no extra preparation is needed. This meal is absolutely delicious.
There are many ways to braise in soy sauce. Everyone knows Huang Lei, Huang's chef. He made a braise in soy sauce once in a program, which was stewed with yellow wine. All the cooking conditions and materials are very delicate, and the stew is also very tasty. Although there are many ways to braise in soy sauce, the main ingredient is pork belly. Pork belly is the best combination of fat and thin, not too much fat and not too much lean meat. This kind of pork belly tastes very good. A successful braised pork is not greasy in the mouth and has a feeling of melting in the mouth. The meat is salty and fragrant, with a hint of sweetness. Slowly aftertaste, the lips and teeth are fragrant, and I can't wait to eat four or five pieces in one breath to relieve my hunger.
So do you want to cook good braised pork with cold water or hot water? It's important to use water at what temperature when stewing meat. A little carelessness will affect the taste of meat, but it is not delicious. Let's share the practice of braised pork today, and master these tips to ensure that you will become your specialty after learning braised pork.
→ Braised pork ↓
Required ingredients: pork belly
Auxiliary ingredients: crystal sugar, light soy sauce, fragrant leaves, star anise, onion, ginger and cooking wine.
Tools required: saucepan/pressure cooker
Production method:
1, pork belly bought in the market must be cleaned. If it is pork belly with skin, first check whether there is pig hair, and if there is, burn it with gas. After cleaning, we need to put the pork belly in a cold water pot, add cooking wine, onion and ginger slices, and boil it over high fire. This step is mainly to boil some dirty things in raw meat. Wash with clean water after cooking.
2. Wash the pork belly and cut it into mahjong-sized pieces. A bite is just the right size. Dry the water on the surface with kitchen paper after cutting, so that the oil will not collapse when frying. Preheat the pan, brush it with a thin layer of oil, put the meat in, and stir-fry it slowly until both sides are almost golden. At this time, there will be a lot of lard stir-fried in the pot, so that braised pork will not be greasy even if it is fat.
3. Prepare a new pot, boil the oil, add a few crystal sugar, the crystal sugar will melt into amber, and the sugar color will be fried. At this time, stir-fry the fried meat quickly and evenly, then add star ingredients such as onion, ginger, fragrant leaves, star anise and cinnamon, and add soy sauce and soy sauce, and stir evenly.
Now it's a crucial step. What you want to add here is hot water, preferably boiled water, and boil it. Water is only a little less than pork belly. If you use cold water, the braised pork here will be very firewood. Because of heat expansion and cold contraction, hot pork belly will become tight when it meets cold water, which is not easy to taste and tastes bad. After the fire boils, turn to low heat and stew for 30-40 minutes. Finally, when the soup is less, the fire can collect the juice.
Ha, focus on it. Look here carefully!
1, pork belly is best to choose the kind with fat and thin skin, which will be delicious;
2. Use cold water when boiling blood foam;
3. Use hot water or boiled water when stewing;
4, you can add some eggs when stewing, it will be more fragrant.