What is the brightest red color for braised pork? Rock sugar is used to stir-fry the braised pork. The resulting braised pork will be bright red and crystal clear. However, in some places, fermented bean curd and red yeast rice are used to color the braised pork. , you can choose what to use for coloring according to your own preferences. If you want to make good-looking and delicious braised pork, there are still certain skills.

The braised pork is red and beautiful, soft and sweet, fat but not greasy. I believe most people like to eat it. Anyway, I like it very much. I order braised pork every time I go out to eat. I never get tired of eating it. , braised pork is a delicacy suitable for all ages. Braised pork is easy to make and many people make it at home. However, many people will say that the braised pork is not as red and beautiful as the ones sold outside. That is because the coloring is not done. Okay, let’s talk about what is the best color for braised pork. 1. What is used to color the braised pork the brightest?

1. Many people use soy sauce and light soy sauce to color the braised pork because it is easier, but the color of the braised pork is not that bright. Some people also use red yeast rice and fermented bean curd, and the resulting braised pork will be very red in color. However, you must pay attention to the amount of red yeast rice and fermented bean curd. If you add too much, it will become bitter and taste bad.

2. In fact, if you want the braised pork to be red and bright, use rock sugar to fry the sugar color. The braised pork will be red and bright in color, crystal clear. Everyone knows that frying the sugar color seems simple, but if you want to It is not easy to fry the sugar color well. If the sugar color is not fried well, the braised pork will not only not be shiny, but also bitter. When frying the sugar color, you must control the heat carefully and use low heat. The sugar color must be fried well. 2. Production steps

1. Ingredients: pork belly, salt, green onions, ginger, rock sugar, cinnamon, bay leaves, star anise, cooking wine

2. Clean the hair on the skin of the pork belly. , then wash it and cut it into small cubes of even size. Wash the ginger and green onion, slice the ginger and cut the green onion into sections for later use.

3. Put the pork belly in a pot under cold water, add cooking wine, scallion segments, and ginger slices and bring to a boil over high heat. Skim off the floating residue, blanch the blood foam and impurities, take it out, drain the water and set aside.

4. Heat the oil in the pot, put a little oil in the pot, the oil temperature is 50% hot, put the pork belly in, and stir-fry for a few minutes on medium heat. This will not only set the shape of the pork belly, but also stir-fry it. Remove the excess fat from the pork belly. The pork belly will not taste greasy. Stir-fry it and remove it.

5. Leave the base oil in the pot, put the rock sugar in and stir-fry the sugar color. Stir-fry over low heat until all the rock sugar melts. The rock sugar will gradually turn yellow and then dark red. Put the pork belly in and quickly stir-fry. Stir-fry until each piece of pork belly is evenly coated with sugar, then set aside.

6. In another pot, add a small amount of oil. When the oil is hot, add the green onions, ginger slices, star anise, cinnamon and bay leaves. Stir-fry until fragrant. Add the pork belly and stir-fry evenly.

7. Pour the fried pork belly into a casserole, add an appropriate amount of boiling water, bring to a boil over high heat, then reduce to low heat, and simmer for about an hour. After the time is up, add salt to taste and use high heat to reduce the juice. It’s out of the pot. Tips

1. When making braised pork, it is best to choose one layer of lean and one fat layer of pork belly. The more layers, the better. Don’t cut the pork belly too small. Blanch the pork belly in a pot under cold water. Do this. The pork belly that comes out is so delicious.

2. When frying the sugar, be sure not to use high heat. Otherwise, the sugar will be burnt. The resulting pork belly will not look good, but will also be bitter, which will affect the taste.

Summary: If you want braised pork to be bright red, just use rock sugar to fry the sugar color. When frying the sugar color, you must not use high heat, you must use low heat, and you must fry the sugar color well. Only braised pork will be red and bright. Just follow the method I mentioned above. The braised pork will be red and bright, soft and sweet, and very enjoyable to eat.