Special braised pork

major constituent

500g braised pork for two people.

Attachment others

1 shallots The right amount of rock sugar? Six dried red peppers? Four slices of ginger? Three octagons? Four fragrant leaves? Salt 1 spoon? MSG 1/2 tablespoons? How much cooking wine is this? Light soy sauce? Proper amount of old pump

Every time I see braised pork, I always think of my grandmother who loves me. At that time, whenever I went to my grandmother's house, my grandmother would make me my favorite braised pork, which was fat but not greasy, thin but not firewood, and full of meat. I would be satisfied if I ate it in one bite.

Later, grandma was gone, and she seldom ate braised pork, for fear of thinking about people when she saw things. Married, my husband also likes to eat braised pork. Going out to eat always feels too greasy and not cheap to find the taste of childhood.

Call my mother occasionally and mention braised pork. My mother asked me why I didn't do it myself.

Yes, why not do it yourself? So I tried it a few times. Although it tastes like braised pork, it always tastes greasy. What is the reason? It turns out that I missed the most important step. Do you know what this is?

The secret recipe of braised pork

Step by step

1

Prepare other cooking accessories.

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2

Wash the pork belly and cut it into pieces according to the size you like.

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three

Put chopped pork belly into a pot with cold water, add ginger slices and pour in a proper amount of cooking wine. After the fire boils, blanch it and skim off the floating foam. Take it out, drain it and put it on a plate for later use.

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four

The trick is to put the drained pork belly into a water-free and oil-free pot and stir fry over low heat.

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five

The trick here is to stir-fry pork belly with low fire until the surface is golden and there is a lot of oil at the bottom of the pot. Then, the pork belly is served, and the oil in the pot should not be poured out. Why do you want to add a step? This step can remove the excess oil in the pork belly, and the fried oil can directly replace the edible oil to make braised pork. Coupled with this step, it can not only fatten the braised pork but also reduce the consumption of edible oil, so it is indicated in the ingredient list that no oil is needed. )

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six

Continue to simmer, using the lard fried in the fifth step. After the oil is hot, add a proper amount of rock sugar and stir with a shovel until the caramel color is obvious.

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seven

Then pour in the fried pork belly and stir-fry until the pork belly is even and caramelization.

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eight

Add shallots, star anise, fragrant leaves and dried red pepper, and stir-fry until fragrant.

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nine

Pour in a proper amount of soy sauce and soy sauce for coloring, and stir-fry until each pork belly is evenly colored.

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10

Add appropriate amount of water until the pork belly is completely submerged, cover the pot and simmer.

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1 1

After stewing for about 40 minutes, you can see that the soup is obviously less. At this time, add 1 tbsp salt and start collecting juice over high fire.

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12

Don't take all the soup away, just leave a little, and add half a spoonful of monosodium glutamate to freshen it up before cooking.

Step by step

13

The delicious braised pork is ready, so hurry up and plate it!

Finished product map of secret braised pork

Cooking skills of secret braised pork

skill

1. Pork belly should be pork belly with fat and thin pork skin, which has better taste and higher nutritional value.

You don't need to put any oil. After the pork belly is cooked, you must drain the water and stir-fry a proper amount of oil in a pot without water and oil, which not only reduces the amount of oil used, but also is fat but not greasy.

3. It is best to use rock sugar instead of white sugar to fry caramel color. Rock candy is low in sugar content, sweet but not greasy, and has better coloring effect.