the practice of braising pork belly

When it comes to the practice of braising pork belly, we have to mention braising pork belly. The braised pork belly is not only delicate and juicy, but also has a long-lasting fragrance in the mouth. It is better to take practical actions than to swallow saliva. Let's learn the specific method of braising pork belly together!

1. Step 1 of Braised Pork

First, prepare 5g of pork belly, 1 tablespoon of soy sauce, 1 teaspoon of salt, appropriate amount of rock sugar, 4 onions, 1 ginger, appropriate amount of cooking wine, about 5ml of vegetable oil and 1 bowl of clear water. Secondly, the pork belly is cleaned and cut into cubes of about 3 cm, ginger is cut into small pieces and onion is cut into sections. Finally, put the chopped pork belly into a pot and blanch it (boil it for 2 minutes after the fire is boiled, remove the pork belly and clean the floating foam on the skin with warm water).

2. Step 2 of braising pork belly

First, after cleaning the pot, pour in the vegetable oil prepared before, then adjust the oil to medium heat and add the crystal sugar. Secondly, stir the crystal sugar clockwise or counterclockwise with a spatula until the crystal sugar slowly melts and turns into jujube red. When the big bubbles in the oil turn into small bubbles and the small guns disappear completely, it means that the sugar color is cooked. Finally, put the pork belly into the pot and stir it constantly, so that all the pork belly is evenly covered with sugar.

3. Step 3 of Braised Pork

The last step is very important, but it also requires patience. First of all, the pork belly is wrapped in sugar, and then poured into cooking wine, soy sauce, onion and ginger slices for 2-5 minutes. Secondly, add water to the pot, and the water should not be streaky. Finally, turn it into a big fire and cook it. After the water boils, turn it into a small fire, then cover it and cook it for 6 minutes. After the 6-minute meeting, put a proper amount of salt into the pot cover, and then boil it over high fire for 6 minutes. After all the juice is collected, turn off the fire and enjoy this delicious dish.

If you want to make this braised pork belly well, you should not only prepare the seasoning, but also choose the pork belly well. How to choose? It's best to choose a fat and thin meat that can see five layers, so that the pork belly is of better quality and the taste will be thicker.

Pork belly is boiled in oil like this

When cooking noodles or frying vegetables, put a little lard, which is simply delicious. It's no exaggeration to say that, especially when we use lard to cook vegetables, the taste is really much better than that of vegetable oil. So how is lard boiled out? Can pork belly be used to boil lard? It can be boiled with pork belly, and the specific methods are as follows:

1. Boiling pork belly with lard Step 1: Selecting pork belly

We all know that when cooking lard, it is usually boiled with fat meat, so that the lard boiled can be white and fragrant. Therefore, when we choose pork belly, we must choose pork belly, because pork belly has more fat and less lean meat, so that we can get the lard we want. When choosing pork belly, you should also look at whether its color is bright red, whether it tastes fishy, whether it is elastic to press, etc. Only by doing these efforts can you pick out pork belly that is easy to boil oil.

2. Boiling pork belly in lard Step 2: Prepare ingredients

Boiling lard is just putting pork belly in the pot and constantly stirring to get oil. No, actually, in order to make lard more fragrant, we need to prepare some ingredients: clean pork belly and a proper amount of fat and cut it into small pieces, 2 slices of ginger, 1 star anise, 1 spring onion and 1 bowl of water. Remarks: Although pork belly is used to boil lard, it is still necessary to prepare a proper amount of fat, so as to boil lard in pieces.

3. Boiling pork with pork belly Step 3: Boil lard

First, pour clean water prepared in advance into the pot, and add chopped pork belly, fat, ginger, star anise and coiled onion. Secondly, simmer slowly until the water in the pot completely evaporates (remove the ingredients such as star anise and ginger after 15 minutes of simmering). Finally, after the water in the pot has completely evaporated, the lard has not yet been boiled out, so it is necessary to continue to stir-fry the fat with a small fire. When the fat is fried into a brown color, you can take the pot and pour the boiled lard into a big bowl and store it.