The pork belly selected above has the most perfect proportion in the front part of the abdomen near the front leg, and the fat and lean meat are intertwined, and the color is pink. In cooking, there are many suitable cooking methods for pork belly, which can be cut into small squares or thick slices for burning, stewing, stewing and frying, or as meatballs, or as a whole.
To say the most delicious way, here are three kinds to recommend: braised pork belly, white meat with garlic paste, and crispy roasted pork belly. The first two are traditional delicious practices. Braised pork is to cut pork belly into large pieces and cook until the fat meat is soft, waxy and lean, which highlights the tenderness of pork belly; Garlic paste and white meat are cooked pork belly, sliced and mixed with sauce to eat, highlighting the original fragrance of pork belly and slightly chewy taste; The last kind of crispy roasted pork belly is not common in China, which makes the pork belly crispy while keeping the meat tender and juicy, making the taste of pork belly more distinct.
Braised pork is a very common home-cooked dish, which is cooked in every household, and the practices in different places are slightly different. In the south, soy sauce is used for color matching, while in the north, it is preferred to stir-fry the brown color ... This braised pork can be made into a pot of thick oil red sauce with soy sauce, soy sauce, yellow rock sugar and yellow wine (cooking wine), which is fat but not greasy, and put on the table to shake and shake the coveted braised pork.
Pork (pork belly with three kinds of fine ingredients and three kinds of fat) is the best pork with skin, with appropriate amount of soy sauce, appropriate amount of yellow (old) rock sugar, a handful of yellow wine (cooking wine), appropriate amount of small fragrant green segments and a number of ginger slices.
method of work
1. Wash the bought pork belly, cut into pieces, and blanch it in a pot.
2. Wash and drain the blanched pork belly for later use.
3. Prepare a proper amount of shallots, yellow rock sugar and ginger slices. 4. oil pan: put a little oil in the pan, and when the oil is hot, add the shallots, and the ginger slices will explode.
5. After frying in the oil pan, pour the pork belly and stir-fry until the meat flavor floats out.
6. Add yellow wine (cooking wine).
7. put in soy sauce.
8. put in the soy sauce.
9. Add yellow (old) rock sugar.
10. Add warm water without meat pieces and bring to a boil. 1 1. When the fire boils, turn to low heat and simmer for about 45 minutes, and stir fry several times.
12. 45 minutes later, turn on the fire to collect the juice, and it will take about 15 minutes for the soup to be thick.
13. A bowl of thick oil red sauce, put it on the table, and the braised pork with the flavor of the ancient town of water town is out of the pot. Isn't it attractive?
Tip 1. It is recommended to use pork belly with skin. 2. Old extraction color, do not like the color is too dark, you can put less. 3. Raw extract flavor, pay attention to the salty and light dosage. 4. Be sure to put yellow rock sugar, so that the meat color will be bright and shiny. 5. When stewing, simmer slowly, and be careful to stick to the bottom when collecting juice. 6. The braised pork with Shanghai local flavor is sweet in thick oil and red sauce. If you don't like sweet food, you can increase or decrease the amount of sugar according to your own taste.