Braised pork, also known as Dongpo pork, is a famous popular dish. As a top "foodie", Mr. Su Dongpo, a famous poet and writer, summed up 13 words, which can be called the secret of braised pork, "slow fire, less water, when the fire is enough, it is beautiful".

The first question is to do braised pork should be fried sugar color? The answer is yes. Especially if you want to make authentic braised pork, you must fry the sugar color. Many people because they will not stir fry sugar color, will be the sugar at the end of the direct addition, although there is a sweet taste, but the color has not changed, despite the addition of soy sauce, but the color aspect is not at all red, and the color of the authentic braised pork is a big difference. The correct approach is to first fry sugar color, to the meat "on the bottom color", and then add the old soy sauce second color, so that out of the braised meat is red and full, can fully stimulate the appetite.

The second question is whether you need to change the pot halfway through the cooking process. The answer is also yes. Because the whole time only use the frying pan, frying pan pressure and heat gathering ability is not compared to the stewing pot or casserole, in order to braised pork is soft and rotten, with the frying pan simmering for a long time is also not possible. On the contrary, if you transfer the pork and stock in the frying pan, together with the casserole dish with the lid on, high-pressure stewing (high temperature and high pressure environment), the pork is very easy to become soft. If you want to make the pork more soft and sticky, in the stew, to the casserole dish and then add a little hawthorn stew together (hawthorn can accelerate the softening of pork), will really reach the degree of "melt in the mouth".

Authentic braised pork

Required ingredients: 1,000g of fine pork, 1 piece of ginger, 2 star anise, 60g of rock sugar, water, white vinegar, cooking oil, cooking wine and soy sauce, each in moderation

Production Methods:

Step 1: Deodorize. Rinse the pork bought from the supermarket, then soak it in warm water for 30 minutes (adding white vinegar can force out the fishy flavor of the pork and some of the blood). Soak enough time, then rinse with water 2 times, cut into 1.5-2 cm square pieces. Slice the ginger and set aside.

Step 2: Blanch. Take the pot to add the right amount of cold water, add the pork and 2 slices of ginger, turn on the heat to boil for blanching. After the water boils, continue to blanch for 2-3 minutes before removing and draining the water. In this process to skim off the floating foam, blanching broth do not pour away, later to be used.

Step 3: Stir fry sugar color. Take the frying pan hot, add oil, when the oil temperature is slightly hot, into the prepared rock sugar, turn on low heat, stir fry sugar color. Stir-fry over low heat until all the icing sugar melts and becomes a rosy color. On the detailed method of stir-frying sugar color, in my previous article has a special introduction, you can refer to.

Step 4: color. Pour in the blanched pork cubes, turn the heat to medium, stir-fry quickly to evenly coat the surface of the pork with the base color (sugar color), then add about 30-35 ml of dark soy sauce, and continue to stir-fry for "secondary coloring".

Step 5: Add the stock. Stir-fry until the pork is fully colored, then pour in the reserved broth and turn up the heat to boil.

Step 6: Simmer. When the broth boils, turn off the heat, transfer the pork and broth from the frying pan to a stewing pot or casserole, add 2 star anise and the remaining ginger, cover the pot, turn the heat to low and simmer for about 60 minutes or so, until it is tender (the meat can be inserted into the meat easily with chopsticks). Then open the lid and clip off the ginger and star anise, turn on high heat for juicing, when the soup sweat thick, sprinkle some green onion dress up, you can serve and enjoy.