Today, I will record the practice of my abalone barbecue (I often cook ribs and pork belly) and share it with you.
Red-Cooked Pork with Abalone
Time 50 minutes | Feed 2
food
Pork belly or ribs ... 500 grams
Fresh abalone ... 12.
Ginger slices ... right amount.
Light soy sauce ... moderate.
Old soy sauce ... right amount.
Cooking wine ... moderate.
Sugar ... right amount.
Salt ... right amount.
Oil ... right amount.
Practice steps
① Heat the wok, add a proper amount of base oil and ginger slices to make it fragrant. If you like garlic, you can also fry garlic seeds or onions together.
Pork belly edition
Sparerib edition
(2) Pork belly or ribs are blanched with clear water in advance, rinsed and drained. Fry in a hot pot.
Sparerib edition
Sparerib edition
(3) Stir-fry the surface of the meat until it is slightly yellow, then add seasonings (salt, cooking wine, soy sauce, soy sauce and sugar) in turn and stir evenly.
Pork belly edition
Sparerib edition
③ Transfer the meat to a cast iron pot or casserole, heat the water to a level close to the surface of the meat, boil, cover the pot and stew for about 30 minutes until the meat is tender.
If there is no cast iron pot or casserole, it can be stewed in a large iron pot, so the amount of water added needs to be increased appropriately, and attention should be paid to the observation in the middle to avoid burning the bottom of the pot.
Pork belly edition
Sparerib edition
(3) Put the processed fresh abalone cut with a flower knife into the marinade, cook for a few minutes, and finally collect the juice with high fire.
How long abalone is cooked can be controlled according to your taste. After cooking for a long time, abalone absorbs the essence of gravy, which is delicious and slightly chewy; If the cooking time is short, such as 1 min, the taste of gravy stays on the surface, and the inside retains the freshness and sweetness of abalone, and the taste is Q-elastic. They are different, but they are all equally delicious. You can also divide the materials twice and try to choose your favorite taste.
Personally, I prefer small abalone that has been cooked for a long time and tastes delicious.
Everything has been said, and it is written in the back.
Some time ago, I was reading some books about Cantonese cuisine and saw a chapter about abalone wings and ginseng. When it comes to good cooking of dried abalone, it takes several days to soak it and several hours to cook it with old chicken, ribs and ham to get a unique taste.
Because abalone itself doesn't have much flavor. The abalone that appeared at your banquet, after a long period of simmering, absorbed the essence of meat and became extremely delicious, but the production method was too complicated and the materials were luxurious, which was not suitable for our family.
And our fresh abalone roast meat just uses the ingredients that are easy to get around us, which is convenient for ordinary people to cook the same delicious home cooking. The method is very simple, just follow your favorite method of braised pork, cook the meat, and finally add abalone to cook together. Braised pork is delicious, abalone is naturally delicious, and there is no need to stick to other people's recipes and practices. Besides, you can also cook abalone with ribs or chicken or potatoes, which is equally delicious.