Moreover, cold water must be used when blanching. It is not conducive to the outflow of blood when the water is boiled, and it is easy to cook the meat at once, so the meat is easy to get old.
As for the time, it is only 2 minutes after the pot is boiled. Don't take too long, it will affect the texture of the meat.
Specific practice of braised pork
Ingredients: 500g pork belly and 20 quail eggs.
Accessories: 50g of oil, 2g of salt, 50g of single crystal rock sugar, 30g of soy sauce, 30g of cooking wine, ginger 1 block, two star anises and cinnamon 1 block.
Production steps:
1, wash quail eggs, put cold water into the pot, cook for 8 minutes on medium fire, remove them and let them cool, then wash them again and control the moisture. After the quail eggs are too cold, put them in a covered container and shake them for 20 seconds, so that they can be peeled better.
2. Wash the pork belly and cut it into pieces, put cold water into the pot, add half ginger slices and cooking wine, blanch for 5 minutes, skim off the floating foam, pick it up, and control the water.
4. Pour a little oil into the pan and fry it in quail eggs until the surface is golden. When it is tiger skin-like, put it out for use. Tiger skin quail eggs can also be fried, and the color is more uniform.
5, another oil pan, add single crystal rock sugar. There must be no water in the pot when frying the sugar color, otherwise it will spill oil. It is recommended to use rock sugar. The braised pork made is brighter, more beautiful and tastes better. It is not easy for novices to fry with single crystal rock sugar.
6, open a small fire, boil until brown and red. Add the pork belly and stir-fry it evenly, so that each piece of meat is evenly coated with sugar. Add soy sauce and cooking wine and stir well.
7. Add the aniseed and the remaining ginger slices, pour in the right amount of hot water, cover the lid, and simmer for 40 minutes after the fire is boiled. Put enough water at a time and simmer slowly. If you don't put enough water, you can only heat boiled water, not cold water.
8. Add quail eggs with tiger skin, sprinkle with salt and stir well. Turn to high heat and collect until the soup is thick, then take it out of the pot and enjoy it. Finally, the juice must be collected by fire, so that the meat can be red and bright, and the soup can be oily.