Many people have to blanch the pork belly before cooking braised pork. Is it cold water or hot water? Today, let's discuss it directly. We'd better use cold water when cooking braised pork. After all, this step is mainly to let braised pork release more blood in the process of blanching.
Making materials First of all, let's prepare some basic ingredients and condiments for braised pork, such as a piece of braised pork, proper amount of oil and salt, ginger slices with shallots, octagonal cinnamon peppers, soy sauce with cooking wine, oyster sauce with soy sauce, rock sugar and so on.
Blanching First, we change the fat and thin pork belly into small pieces of uniform size, rinse them clean, then boil them in a pot with cold water, add a proper amount of cooking wine and ginger slices to remove the fishy oil, and take out the pork belly and blanch it for nearly 70% to 80% maturity, shower and drain it for later use.
The next step is to burn braised pork. Add a small amount of cooking oil to the pot, add rock sugar after the oil is heated with a small torch, and then stir-fry it all the time to let the rock sugar melt slowly. This step is mainly to stir-fry the sugar color, so that the braised pork can be better colored, and the dishes made are red and red. When the crystal sugar starts to emit golden bubbles, immediately pour the braised pork into the pot and stir fry quickly, then put the cinnamon star anise, pepper segments and onion ginger into the pot and stir fry evenly, then add soy sauce and oyster sauce to stir fry, and then add a proper amount of boiling water to stew and soften.
When braised pork in the pot, we occasionally have to lift the lid and stir it with a spoon to prevent braised pork from sticking to the pot and burning. When braised pork, we can also add some side dishes appropriately, such as bean curd, yuba potato and so on, so that these ingredients can absorb the concentrated soup of braised pork and have more flavor.