What makes my mouth water the most is braised pork! ! !
If I choose only one dish in Chinese food, I will not hesitate to choose braised pork.
This dish is really common, almost every household will cook it, and it is essential for holidays or entertaining guests.
Braised pork has a well-known spokesperson: Su Shi.
Su Shi also wrote a poem "Ode to Pork" for braised pork: "If the pot is washed, the water will not smoke. Don't rush him when he is mature. When the temperature is enough, he will be beautiful ... "
Braised pork is really as popular as its name. There are many ways to do it alone, such as braised pork in soy sauce and braised pork ... many of them are dazzling.
Its appearance is full of color and fragrance, and it is always easy to arouse people's appetite. Some people even encounter braised pork, and other dishes have to be pulled aside.
The first time I cooked braised pork, after a long struggle, it was hard and firewood. I also specifically asked my grandmother how to cook braised pork so that it would melt in her mouth and the meat would be soft and waxy.
Let's share it with you today ~
My ability is limited, I can only make the most basic version of braised pork. To sum up, there are four steps: one roasting, two frying, three cooking and four burning.
Blanch water to remove impurities.
Oil can be removed when frying.
Sweetness comes from sugar.
Combustion depends on time.
The most important of the four steps is "burning". The heat must be well controlled, and too little time will affect its taste.
The braised pork made in this way is red and bright, sweet and palatable, fat but not greasy!
A bowl of braised pork, with steaming white rice, is really happy to stutter.
food
500g pork belly, 3 slices of ginger, 2 onions, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of yellow wine, 2 tablespoons of rock sugar, oil, water and cooked white sesame seeds.
working methods
1. Pork belly cut into equal pieces, ginger and onion sliced.
2. Remove the pork belly after blanching, and set aside to drain the water for later use.
3. Pour some oil into the pot. When the oil is hot, add pork belly and stir-fry until fragrant. Then put it aside.
4. Add rock sugar and appropriate amount of water to the pot, stir-fry until it turns reddish brown, then pour in the fried pork belly and stir well.
5. Add warm water that has not been smashed. After the fire boils, add onion ginger, yellow wine, soy sauce and soy sauce. Cover and simmer for about 45 minutes, stir fry several times in the middle.
6. After stir-frying, add warm water without pork belly and boil over high fire. After boiling, add onion, ginger, yellow wine, soy sauce and soy sauce and mix well. Then cover and stew for about 45 minutes. (Be sure to stir fry several times in the middle to prevent the pan from sticking. )
After 7.45 minutes, the juice will be collected by fire until it thickens, which takes about 15 minutes.
8. After collecting the juice, hold the plate and make the final decoration. For beauty and taste, finally sprinkle with cooked white sesame seeds.
Braised pork is not only delicious, but also nutritious. Although it looks greasy, this pleasure of eating meat must come once in a while.
Do you want to show your skills after seeing the simple production tutorial?
Try to make it once and taste my grandmother's exclusive secret recipe ~