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How to cook braised pork with lean meat but not hard?
Make braised pork that is fat but not greasy, looks like amber, and even lean meat melts in the mouth. Let me talk about the whole process of making braised pork.

1. Pork belly with skin cut into mahjong tiles.

2. stir-fry the stew. (The stew is directly packaged in a small supermarket bag, and then the onion and ginger slices are added. Some people add garlic rice, but if you must add it, you should add it half an hour before cooking, or you will stew it from the beginning. )

3. Add the meat and stir-fry until the edge of the skin is slightly burnt. Play a role in shaping and enhancing fragrance.

4. Add sugar color (I always cook a bottle of sugar color at home, add it directly when I want to use it, and then talk about how to cook it later), soy sauce, soy sauce, rock sugar.

5. Add hot rice wine (it must be hot) and cover the meat.

6. After the fire boils, quickly skim off the blood foam, and then turn to a small fire cover (definitely! ), and as little as possible. Stewed all morning. If you don't have time, it will take at least an hour to stew.

7. Add salt, be careful not to add too much, it will become salty after collecting juice. Adding a spoonful of honey when collecting juice can make the meat color more bright and beautiful. Stir-fry with a shovel when collecting juice, so that the meat is evenly wrapped, and the action should be fast, because there is sugar, otherwise it will be burnt.

I conclude that there are several points to pay attention to.

1. Burn with wine. "Suiyuan Food List" mentioned that a catty of meat with San Qian salt can be stewed with pure wine.

Because wine can make meat not only fragrant but also not greasy. Probably because fatty acids react with alcohol to produce aromatic substances. When the fat is gone, the fragrant substance is produced, so it is not only fragrant but also not greasy. (@ Yushanzi added: 1. Primitive aromatic substances in wine fermentation (main) II. Alcohol and free fatty acids produce ester aromatic substances. 3. Disperse the fat into the soup by using the dual solubility of ethanol to improve the greasy feeling. )

As for the ratio of wine to water, the master said it was related to the brand and ingredients, and it was unclear, depending on the specific situation.

So I simply added all the yellow rice wine (total sugar: ≤ 15.0g/l, alcohol content: 1.0%vol). The proportion of water is probably related to the amount of alcohol, but I must buy brewed wine, because some cooking wines contain alcohol in order to improve the alcohol concentration.

2. stir-fry the sugar color. Braised soy sauce. Add honey.

I have read some tutorials on stir-frying sugar online, some of which take rock sugar and oil, but it is totally unnecessary.

In the industry, we always melt a spoonful of sugar and a spoonful of water according to this ratio, and then cook it with low fire. If the temperature is not well controlled, a little vinegar can be added to slow down the reaction. This is a compulsory course for apprentices who have just entered the kitchen (because it is too boring, no master is willing to endure it). But now, unless there are some more exquisite places, they will cook sugar. Generally, it is for Secret (se) and Secret (su), so eat less outside.

Stir-fried sugar color is the caramelization effect (caramelization effect refers to the phenomenon that sugar is heated to a temperature above its melting point without amino compounds, thus turning brown). )

We need to know more about it before we can fry a good sugar color.

Caramelization's role has three stages:

(1) From the melting of sucrose, after a period of foaming, one molecule of water was removed from sucrose to form isosorbide anhydride, and the foaming stopped temporarily, and the product formed was not sweet but bitter.

(2) Continue heating and foam for the second time for a long time, losing about 9% water and forming caramel anhydride. The average molecular formula is C24H36O 18, the melting point is 138℃, and it has obvious bitterness.

(3) further dehydration of caramel anhydride to form caramel, and continuous heating to generate high molecular weight insoluble dark substance caramel. Caramel has a certain isoelectric point, which is between 3.0 and 6.9.

* After cooking, the sugar should not be sweet. You will find it complicated after reading it, right? Now that technology is so advanced, there must be a solution, right? ! ! At this time you will use soy sauce! ! ! ! Because there is caramel in the soy sauce! !

Add soy sauce directly to the stew, and then throw a few pieces of rock sugar in it, and everything will be fine.

There is also a spoonful of honey when collecting juice, which can make the appearance more beautiful.