Measurement of Pork
Supplementary Ingredients
Measurement of Star Anise
Measurement of Green Onion
Measurement of Aroma Leaf
Measurement of Ginger Slices
Accessory Ingredients
Measurement of Sugar
Measurement of Salt
Measurement of Soy Sauce
Measurement of Yellow Wine
Measurement of Soy Sauce
Measurement of Yellow Wine
Ice Sugar in moderationPeanut Oil in moderation
How to make Braised Pork
1. 800 grams of five-flower pork, 15 grams of star anise, 1 piece of sesame leaf, 50 grams of green onion, 30 grams of ginger, 20 grams of white granulated sugar, salt, 25 grams of soy sauce, 30 grams of yellow wine, 25 grams of icing sugar, and 15 grams of peanut oil.
2. First, cut the pork into 2.5-centimeter-square pieces.
3. Put it in a pot with cool water.
4. Boil the water and cook the meat cubes for 5 minutes.
5. Remove from the water and set aside
6. Heat a frying pan with a little oil and sauté the star anise.
7. Pour in granulated sugar.
8. Stir fry sugar color.
9. Stir-fry until slightly yellow.
10. sugar thoroughly melted, stir-fried to a little color, into the meat pieces stir-fried, the meat pieces stir-fried to drain the water color bright, slightly yellow surface.
11. and began to oil cooking wine.
12. Pour in soy sauce and stir fry.
13. Stir-fry until the yellow wine evaporates and the soy sauce is evenly adsorbed onto the meat.
14. Stir-fry the meat well, then fill the pot with boiling water, the water and meat can be level.
15.Then, put in the green onion, ginger and sesame leaves.
16. Finally, add rock sugar.
17. Cover the pot and simmer on low heat for 30-40 minutes.
18. When the meat is simmering, pick out the green onion, ginger, star anise, fragrant leaves do not.
19. Put a little salt, and then use high heat to collect juice.
20. Soup collection can be out of the pot.
Characteristics of braised pork: bright red color, flavorful, soft and smooth, fat and not greasy.
Warm tips:
1, make braised pork meat pieces, in the cut should not be too small, because after the finished product, the meat will shrink nearly double, so, cut to master the size of the meat.
2, water tight meat to odor, to cool water in the pot, burning stew to use boiling water, master this essentials, burned meat will be very fragrant, otherwise, the texture and taste are not good.
3, salt can be put or not put, salt is to find the taste with, if you feel too sweet, can be appropriate to put less salt, soy sauce has a very salty can not put salt. Finished product to eat, salty with slightly sweet that is appropriate, too sweet or too salty are not good.