Some time ago, the price of pork soared and I didn't dare to eat pork. The Chinese New Year is coming these days, and the price of pork has dropped a little. The price of pork here is 1 kg 24 yuan. This kind of fat and thin pork belly is the first choice for braised pork, and then all the meat is cut into pieces of the same size and put into bowls.
Cut some onion and ginger slices for later use.
2. Come down and pour the cut meat directly into a cold water pot for blanching, add onion and ginger slices to it, and then add cooking wine to remove the fishy smell.
You don't need to cover the pot when cooking meat, otherwise the pig smell can't be discharged. After the fire boils, cook for about 2 minutes, turn off the fire, fish out the meat, clean it again and control the moisture for later use.
3. Heat the pot first, and don't pour oil in the pot first. Then pour the dried meat into the pot and stir-fry it, and stir-fry a part of the oil in the meat. This way, the meat will not be too greasy.
Stir-fry the meat to get some oil, and then put the stir-fried meat into a bowl for later use.
Then use the stir-fried oil to fry the sugar color, and put a few pieces of rock sugar in the pot.
Knock the rock sugar with a small torch, break it, and stir-fry it until it completely melts and the color becomes purplish red. Quickly pour the meat in and stir fry quickly, so that the meat can be evenly wrapped in sugar. The heat of this fried sugar color must be well mastered, and the heat can't be passed. If it is fried, the sugar color will be black and the meat will be bitter; If you put the meat in and fry it before it is cooked, the braised pork will be too sweet, which will affect the taste. You must master the temperature well, and you can master the temperature well by doing it a few times at home.
Add ginger slices, onion segments, red pepper, star anise, cinnamon and fragrant leaves, stir fry, stir fry the fragrance in the spices, add appropriate amount of soy sauce and soy sauce, and stir fry evenly.
Then pour a bottle of beer into it, as long as the beer just drowns the meat.
After boiling, cover the lid and simmer for about 30 minutes;
Add a proper amount of salt to taste during the stew, then cover the pot and turn to high heat to collect the juice.
Finally, when the soup in the pot is thick, turn off the heat and take it out.
Ok, let's make this braised pork. The color is bright and attractive, the taste is soft, waxy and sweet, and it is fat but not greasy. It makes my mouth water when I look at it. It's absolutely right to serve this braised pork at the New Year's Eve dinner this year. Even people who don't eat pork want to eat this braised pork.