Braised pork is a favorite dish of southerners, how to do braised pork to fat and not greasy?

[Braised Pork]

This pork has already been processed. Let's get right to it. First, cut the panko into wide strips and then into mahjong-sized inch pieces. It can be slightly larger because the meat shrinks after cooking and small pieces can easily lose water and become dry and tough.

Slice the green onion, slice the garlic, slice the ginger and put it all together, then add the star anise and a couple of sesame leaves and set aside.

Next, we stir-fry the pancetta and heat the oil in a wok, sliding the wok well, then pour out the hot oil and add the cool oil. When the pancetta is sauteed in the hot and cold oil, it won't stick to the pan. Pour the panko into the wok and saute it to get the grease out of it. This makes it more flavorful to eat and not greasy. When the panko is golden brown, pour it out to control the grease.

For coloring, we use sugar syrup, leave a little bit of base oil in the pan, add half a spoon of rock sugar, mash it with a spoon and keep stirring. The sugar sauce will gradually melt and change color. When the sugar sauce turns reddish brown, pour the pancetta into the pan and stir quickly so that the pancetta is evenly coated with the color of sugar, pour in the green onions, ginger, garlic and other small ingredients, and stir fry them together. Once you smell the ingredients, pour two cans of beer along the side of the wok; this removes the fishy odor and keeps it fresh.

Add 10 grams of raw soy sauce, 2 grams of salt, a pinch of sugar to freshen it up, and 2 grams of chicken seasoning. Stir to melt the seasonings. When the soup is ready, pour the pancetta into a casserole dish, leave the fire to boil, then turn down the heat and simmer for 30 minutes, then simmer until the pancetta is cooked and flavorful.After 30 minutes, pick out the seasonings from the pan and turn the heat to collect the soup. The soup is thick and sticky. When it coats the pancetta evenly, it is ready to come out of the pot onto a plate. Finally, sprinkle with chopped green onions for a delicious flavor.

Technical points:

1, braised meat do not put too many spices, easy to destroy the flavor of the meat;

2, fry the five-flower meat in advance. The first is to remove the fat and prevent the mouth from being greasy when eating; the second is to remove the fishy flavor. The color of sugar should be slowly fried on a small fire. It is easy to fry on a large fire and taste bitter.