-New Year's reception dishes.
A must-have dish for Chinese New Year's hospitality. How to cook this braised pork is fragrant but not greasy, and it is enjoyable to eat? Today, I will share some common practices with you.
Use dried beancurd as the base of braised pork, and soak dried beancurd in warm water first.
1. First buy a piece of pork belly and rub it back and forth in a hot iron pot for a few times to remove hair roots and fishy smell. Then scrape off all the black impurities with a knife and wash them clean.
steam
Put two chopsticks on the plate and pork belly on it to facilitate steam circulation. After the pot is inflated, put it in a cage and steam for half an hour on medium heat.
Prepare ingredients
Sprinkle some alkaline noodles on the soaked dried bean curd, knead it repeatedly, then rinse it with clear water and cut it into sections.
Sauce mixing: Put five spoonfuls of oyster sauce, three spoonfuls of ribs sauce, three spoonfuls of seafood sauce and three pieces of bean curd, and then pour some fermented milk, four spoonfuls of sweet noodle sauce, cooking wine, soy sauce, monosodium glutamate, pepper, thirteen spices and sugar into the basin, which not only relieves boredom, but also increases sweetness.
This kind of juice is salty enough, no need to add salt.
Crush fermented bean curd and add onion, ginger and garlic. Mix all the sauces together.
The sauce of braised pork should keep two points: first, salt; Second, the color of sugar.
Prepare a small bowl, pour some honey and white vinegar, stir to melt the honey, and make a simple crispy water. I'll draw it later.
When the pot is hot, you don't need to put anything in it. Put the beans in and stir fry, it will taste better. Fry it and pour it out for later use.
The meat has been steamed for 30 minutes. Soak it with chopsticks. Take it out and punch a few holes in the pigskin while it is hot, and wipe off the excess oil with a towel. It's not greasy.
Brush the prepared crispy skin water evenly on the pigskin and air it for five minutes to dry the water on the surface.
6. When the oil temperature is 50% hot, put down the pork belly pigskin and fry it in the pot. Cover it with a lid when frying to avoid scalding.
This step is mainly to finalize the design and color, and the pigskin is fried to golden brown and then fished out.
Soak in warm water for twenty minutes.
It is important that pigskin becomes soft when it is fried.
7. Take it out after soaking, trim it neatly, and cut the scraps into small pieces under the bottom.
Cut the rest into large pieces of meat half a centimeter thick. Too thin is easy to break, too thick is easy to get bored. Then put the meat slices into the sauce just prepared and mix well.
One piece is packed and put in the buckle bowl, and the remaining minced meat and beans are also mixed with sauce and packed in the buckle bowl.
Cover the water with plastic wrap. After steaming, put the braised pork in a steamer and steam it on low heat for 40 minutes to make the braised pork fully tasty.
After 8.40 minutes, take out the braised pork, remove the plastic wrap and pour it on the plate. This small bowl tastes good when you hold it. It's really soft and rotten, fat but not greasy. An 80-year-old toothless grandmother can eat several chopsticks.
Don't look so troublesome. In fact, it can be summed up as six skills, namely steaming, binding, frying, soaking and steaming. As long as you keep these six skills in mind, it is quite simple to do.
This is the deduction of meat. Banquet, New Year's Eve, and Chinese New Year's hospitality are indispensable. If you learn, it's convenient for you to eat by yourself. No matter who entertains the guests, they won't praise our good cooking.