The chef teaches you a new way to eat pork belly. The whole piece is braised directly in the pot. It is fat but not greasy, and it is too fragrant.
It is said that the road you have traveled, the money you have spent, the songs you have heard and the trips you have traveled will all go with the wind. Only the food you have eaten and the meat you have grown will stay with you forever. If you grow meat to braise in soy sauce, it doesn't matter. Please give me another plate. It's perfect.
A plate of qualified braised pork must have a ruddy color that hits the soul directly, a soft and glutinous taste that melts in the mouth, and a profound skill to keep the fragrance in the lips and teeth. Amber color, crispy skin and tender meat, shiny and not greasy. It's a homely advanced body, an artifact of cooking and a good way to relieve boredom.
Today, A Fei brings you a plate of soul-class braised pork, which is different from cutting it into small pieces. Instead, put the whole piece in a pot and stew it slowly. Gravy and sauce will moisten each other and cover them seamlessly, forming a kind of pressure, just like turning bones into cotton palms. The appearance of pork has not changed, but when the fiber of meat breaks, even lean meat will melt in the mouth.
Braised pork with keyboard
Step 1: Ingredients
Prepare two Jin of fat and thin pork belly.
Cut ginger into pieces, cut onion into small pieces, put them into the pot together, and then dry 5 grams of pepper, 2 pieces of star anise, 3 pieces of fragrant leaves, 2 pieces of cinnamon, 1 piece of grass shell and 4 pieces of magic pepper.
Prepare another handful of garlic, cut off both ends for later use, stir-fry 25 grams of sugar crystal sugar and a can of beer for later use.
Step 2: Burn the pigskin.
After the pot is hot, put the pork belly pigskin into the pot, grab the pork by hand and rub it back and forth at the bottom of the pot, fry the pigskin until it is brown, remove the residual pig hair, destroy sweat glands and reduce the fishy smell of the pigskin. After the pigskin is burnt brown, put it in clean water, brush off the brown marks with a steel ball, and pay attention to the steel wire residue of the steel ball to avoid swallowing it by mistake.
Step 3: Change the knife
Cut the clean pork belly into 2 cm square, cut it to the pigskin, don't cut it thoroughly, and continue like this.
Step 4: blanch the water.
Boil water in the pot and put cold water in the pork belly. It is easier to boil the blood in the pork belly with cold water. Add 10g cooking wine and a few slices of ginger. After the water is boiled, remove the floating powder from the pot and blanch it for about 1 min. Take out the pork belly, quickly cool it with cold water, and drain the water for later use. Be sure to drain the water and avoid frying it in the frying pan.
deep-fry
Boil the oil in the pot. After the oil temperature reaches 50%, put the pork belly in the oil pan and fry it slowly. Pigskin will splash strongly when it meets hot oil, so be careful not to burn it. Fry on low heat for 2 minutes, fry the pork until golden brown, and force out the excess oil in the meat. The stew is not greasy. Take out the pork belly and control the oil for later use.
Step 6: Stir-fry the sugar color
Add 1 spoon of water to the pot, put a handful of crystal sugar, and stir the crystal sugar with a spoon on a small fire. After the water evaporates, the sugar juice will bubble, and the big bubble will become a small bubble with a small fire. Stir the sugar juice to brown, pour in boiling water equal to the color of sugar, and stir quickly. Be sure to use boiled water. If you use cold water, the colors of sugar stick together easily. The sugar juice turns reddish brown and is poured into a basin for later use.
cook
Heat the oil in the pot, pour in the freshly prepared aniseed, stir-fry, pour in the garlic, continue to stir-fry, after smelling the garlic, add a proper amount of water, pour in a can of beer, put the pork belly in the pot, turn to high fire and boil, add 3 grams of salt, 1 g of pepper, 1 g of sugar, 5 grams of cooking wine, and pour the cooked sugar color into the pork belly.
fricassee
After the soup is boiled, pour it into the pressure cooker and stew for 20 minutes. After 20 minutes, the pork belly has been stewed until it is soft and rotten, and then the aniseed is taken out of the pot and the juice is collected by fire.
When the soup thickens, take out the meat and put it on a plate. Finally, pour in the soup and serve.
Ok, this delicious keyboard braised pork is ready. Friends who like it should try it quickly.