Fat but not very greasy braised pork how to do, taste better, very delicious and delicious?
First you need to prepare the following ingredients: 1000 grams of pork, 3 anise, 2 pieces of cinnamon, 5 pieces of sesame leaves, 5 dried chili peppers, 1 piece of ginger, 2 white onion cutoffs, 40 grams of rock sugar, green onion, 2 tablespoons of soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, 2 tablespoons of cooking wine
The first step: first, clean the meat and put it into a pot of cold water, put in the side of ginger and a few slices of onion, add 2 tablespoons of soy sauce, and add a few slices of soy sauce, and add 2 tablespoons of cooking wine. a few sliced green onions, add 2 tablespoons of cooking wine to deodorize and increase the aroma, then cover the pot with a lid and turn on the fire to cook the pancetta!
Step 2: After the pork is cooked, pull it out and let it cool until not hot, then according to your own preference, change the knife and cut it into even sized rectangular strips, but it is not recommended to cut it into too small pieces, the cooked pork is better to cut, and the shape can be cut into a more square, cut up the pork into a plate and set aside. And then the prepared ginger, scallion white and other ingredients sliced, plate standby.
Step 3: Heat a wok, add the chopped pork to the wok one by one, and fry until all sides are browned and some of the grease is fried out, then remove from the wok and set aside.
Step 4: Sheng out most of the lard, leave the bottom oil, and then put in 40 grams of rock sugar, stir-fry over low heat, stir-fry the rock sugar, stir-fry the sugar color, and then put in about 750 milliliters of boiling water, and then put in the pan-fried pork, put in the ingredients (ginger, scallion white, star anise, cinnamon, sesame seeds, dried chili peppers), and then put on the lid of the pot, and then turn it to low heat to slow simmer for 45 minutes after it is brought to a boil over high heat.
Step 5: After the stew is done, there is not much soup left in the pot, use chopsticks to clip out the spices, and then turn into a large fire to collect the juice, collect the juice remember to burn the side with a spatula to stir, to prevent the pot from getting muddled up, and wait until the soup thick wrapped to the top of the meat, you can put out of the pot on a plate, and finally sprinkled with green onions can be!
This is a fat, not greasy, melt-in-your-mouth braised pork is done
Another way to do it,
Ingredients
Pork 250g
Ginger 5g
Scallion 5g
Garlic 5g
Rice sugar 20g
Angle star anise 2
Aromatic leaves 3 pieces
One small piece of cinnamon
1 tablespoon of cooking wine
1 tablespoon of dark soy sauce
1 tablespoon of soy sauce
Salt moderate
Chicken essence moderate
Oil moderate
Water moderate
Methods/Steps
1
Wash the pork and cut into small pieces.
2
Cold water on the pot, add the pork, high heat to boil, fish out the foam.
Cook the pork, drain and set aside.
Put the rock sugar in the pot and stir-fry until it melts.
Turn the icing sugar into a caramel color and add the pork.
Add green onion, ginger and garlic.
Put in the cinnamon leaves and stir-fry well.
Add the cooking wine, soy sauce and soy sauce and stir-fry for color.
Add water and boil over high heat.
Turn down the heat to medium-low and simmer for thirty minutes.
Stew until the soup thickens add chicken essence and salt, turn up the heat and stir-fry sauce can be.
Braised pork is finished.