Ingredients: 500 grams of braised pork.
Accessories: chives 1 tree, rock sugar, 6 dried red peppers, 4 ginger slices, 3 star anise, 4 fragrant leaves, salt 1 spoon, monosodium glutamate 1/2 spoon, cooking wine, light soy sauce and light soy sauce.
1, prepare other auxiliary materials that need to be cooked.
2. Wash the pork belly and cut it into blocks according to the size you like.
3. Put the chopped pork belly into the pot in cold water, add ginger slices, and pour in a proper amount of cooking wine. After the fire is boiled, simmer it and skim off the floating foam. Take it out, drain it and put it on a plate for later use.
4. Put the drained pork belly into a pot without water and oil, and stir-fry on low heat.
5, be sure to use a small fire, stir-fry until the pork belly is golden on the surface, and a lot of oil appears at the bottom of the pot, then the pork belly is served, and the oil in the pot should not be poured out.
6. Continue to simmer, use the fried lard in step 5. After the oil is hot, add a proper amount of rock sugar and stir with a shovel until it is obviously caramel.
7. Then pour in the stir-fried pork belly and stir-fry until the pork belly is evenly caramelized.
8. Add shallots, star anise, fragrant leaves and dried red peppers and saute.
9. Pour in a proper amount of soy sauce and soy sauce for coloring, and stir-fry until each piece of pork belly is evenly colored.
10, add a proper amount of water until the pork belly is completely covered, cover the pot and stew it on low heat.
1 1, stew for about 40 minutes, and you can see that the soup is obviously less. At this time, add 1 spoon of salt and start collecting the juice over high fire.
12, don't collect all the soup, just leave a little, and add half a spoonful of monosodium glutamate to refresh it before taking it out.
Matters needing attention in making braised pork
1, choose meat: it is best to choose pork belly with skin or pork brisket suitable for stewing, and the slightly fat meat is more tender and smooth.
2. Cut the meat: cut the meat into blocks of uniform size, so that the cooked meat can be more tasty.
3. Stir-fry the meat: put the cut meat pieces in the oil pan and fry until both sides are golden, so as to make the braised pork more fragrant.
4. Cooking soup: After frying the meat, add tofu and seasoning and simmer for several hours, so that the taste can fully penetrate into the meat and the meat is soft and tender.
5, choose the right cooking utensils: you can use casserole or pressure cooker to slowly stew braised pork, the effect is better.
6, the secret of cooking: braised pork is best cooked for a long time, so that the taste and taste of the meat are better, while paying attention to adding the right amount of salt, sugar and soy sauce as appropriate to achieve the best taste.
7, pay attention to the heat: the bigger the fire, the more urgent it is, the easier it is to burn the meat. Especially after cooking for an hour, the heat can be properly lowered to make the meat more tasty and crisp.