Tips for making Guangdong soy sauce pork belly

Tips for making Guangdong soy sauce pork belly. Due to the epidemic, many people will make delicious food at home to satisfy their taste buds, so as to improve themselves. cooking skills, but we need to know that there is a lot of emphasis on the amount of seasonings when cooking delicious food. The following are tips on how to make Guangdong soy sauce pork belly. Tips for making Guangdong soy sauce pork belly 1

How to make soy sauce pork belly

Prepare the ingredients and cut the pork belly into finger-thick pieces

Heat the pot and cook Sauté ginger slices in oil until fragrant, add pork belly and stir-fry until both sides change color

Add half a bowl of soy sauce, rock sugar, a bowl of hot water, 1 spoon of pepper, bring to a boil over high heat and then reduce to low Simmer for 25 minutes

(Be sure to taste and season in the middle to see how the soup is)

Finally, reduce the juice over high heat

Take it out of the pan~

Tips for making Guangdong soy sauce pork belly 2

How to make honey soy sauce pork belly

Heat the oil pan and put it in Add the pork belly, skin side down, fry until the surface is brown, and serve.

Add onion, ginger, garlic, star anise, cinnamon, and peppercorns and stir until fragrant. Add pork belly, dark soy sauce, light soy sauce, salt, and rock sugar, pour in water, cover the pot, and simmer for 40 minutes.

After 40 minutes, turn on high heat to thicken the sauce and enjoy.

Tip 3 for making Guangdong soy sauce pork belly

Eat one piece and think of two pieces of braised pork that is not greasy or greasy

Pork belly is easier to cut when it is slightly frozen , the cut is also beautiful at this time. Those who are demanding about appearance can cut it into large pieces when it is slightly frozen. They must be large pieces. It tastes very enjoyable. Most restaurants outside also serve large pieces. Then soak it in cold water for 2-3 hours to soak out the blood, clean it and set aside.

Prepare the meat stew ingredients package. I prepare the simplest and most basic ones. Wrap them in a small cloth and keep them for later use. Set aside onion and ginger.

Put the cleaned pork belly into the pot under cold water, add two slices of ginger

Add a little cooking wine, bring to a boil and float foam.

Skim off the scum, be sure to skim it off completely, take out the remaining clear soup from the pork belly and set aside.

Pick up a new pan, no need to put oil, no need to put oil! First put the pork belly in the pot over low heat, then use medium-low heat to fry all sides of the pork belly until golden brown. Be sure to pay attention to safety in this step and don't let the oil collapse.

The surface of the fried pork belly will be golden brown, and there will be a lot of fat in the pot. Pour out the fat.

Add this Brewing soy sauce and braised soy sauce, braised soy sauce has its own sugar, eliminating the step of frying the sugar, making it easier to operate, and the final color can also be very beautiful. This brewed soy sauce is not that salty and has a special aroma when stewing meat. Stir-fry slightly to bring out the aroma of soy sauce, and ensure that each piece of pork belly is evenly coated with color. Then pour it into an enameled cast iron pot and add broth (or water).

Add the stewed pork buns and the remaining ginger slices and green onion segments, bring to a boil over high heat, turn to low heat, cover the pot, simmer for 1.5+ hours, and then taste it To make the soup salty, add an appropriate amount of salt (normally when I make it, I need about 1 spoon or 1 and a half spoons of salt), then turn to high heat to reduce the soup. It will take about half an hour. If there is not much soup left, the heat will be lower. If there is more soup, the heat will be higher. You can control it yourself

When the soup is almost gone, take it out of the pot~~~

Ah~~Open your mouth~~~

Come again One piece~~~

Tips

Notes:

1. Basically every step is written in detail. It’s detailed, just take a closer look

2. I recommend a cast iron pot (enamel cast iron pot). The stew is really very fragrant. I don’t like using a pressure cooker to stew meat, especially pork belly. It’s really not good. It is recommended that if you don't have a cast iron pot, you can use an ordinary wok.

3. This brewed soy sauce is a kind of soy sauce. It is not particularly salty, but very fragrant. If it is not available, you can use umami soy sauce instead. It will be the same, so don’t worry.

4. The stew time must be guaranteed to be more than 2 hours (use a cast iron pot). The first 1.5 hours must be medium-low fire, which is the innermost fire. If the fire is urgent, the lean meat will be burned and the fat will be cooked. The meat will also be greasy. It's worth the time for a pot of "juicy" pork belly.

For a cast iron pot, it can take up to 2.5 hours, but any longer is not recommended because...the fat will melt, making it impossible to hold it up and lose its shape.

5. When the pork belly is stewed, you can pick up a whole piece, but you feel that the fat and thin parts will separate immediately. The fat meat can "shake up" and "duang" "duang" on its own. Experience it.

When you bite it when it's hot, the fat will burst with juice, perfect~~~