Braised pork is not a simple dish. If you don't master the skills, it's easy to spoil this dish. Either the meat is too greasy, or it's not fragrant at all, so it's very important to learn the correct way and master the skills.
When cooking braised pork, many people are entangled in a problem. Do you want to blanch the braised pork? Some people say that you don't need to blanch, while others say that you need to blanch. What should you do?
In fact, there are many ways to cook braised pork, so you don't have to worry about this problem!
As we all know, the purpose of blanching is to remove the blood from the meat, that is, to remove the fishy smell. Then, if we don't blanch, we should think of other ways to remove the fishy smell from the meat. The common method is to soak the meat in water for a long time, which can remove the blood. When boiling water, the method should be correct, and the meat must be cooked in cold water, and the meat will heat up with the water temperature to achieve the purpose of removing fishy smell. If boiling water is cooked in the pot, not only the fishy smell removal effect is poor, but also the meat will become firewood.
The answer to the question of whether to blanch is yes, and everyone can choose, but I am used to blanching, which saves trouble and effort.
But you can't just know the drowning, but also know some tips and teach you some skills. The meat is soft and tender, not greasy, and the flavor is rich! Take a quick look at the specific method of braised pork. Do it according to this method. Braised pork is really delicious. Learning to cook for your family is much more affordable than buying it.
Stewed pork with brown sauce
Ingredients: pork belly, ginger, green onion, fragrant leaves, cinnamon, star anise, soy sauce, beer, salt and oyster sauce.
Prepare fresh pork belly, and it's best to choose the kind with distinct layers. If the pork belly is of poor quality and has too much fat, the taste will be almost bad, so every time I meet the pork belly with good quality, I have the urge to cook braised pork, and I always feel it's a pity not to cook it.
Rinse the pork belly and cut it into small pieces of equal size. Remember not to cut off the skin. If there is too much pig hair, you can heat the iron pot, put the pig skin down in the iron pot and scald it. Then, after brushing it, cut it into small pieces. If there is no pig skin, the taste will be almost bad.
After cutting into pieces, put it directly into the pot, pour enough cold water, blanch the meat, and add ginger and cooking wine when blanching, and the amount of water is more, which is better.
After the fire boils, slowly skim off the floating foam, continue to cook for two minutes, remove the meat pieces and clean them in warm water. Dirty things will stick to the meat pieces after blanching, so remember to clean them.
After the water is controlled, pour the meat into the pot, stir-fry over low heat, and when the meat is oily and slightly burnt, add oyster sauce, soy sauce, soy sauce and sugar color, stir-fry evenly, regardless of the color or without sugar color, and add a few pieces of rock sugar to enhance the taste.
Add fragrant leaves, cinnamon bark and star anise, stir-fry until the meat is evenly colored, add water that has not eaten the meat, or pour beer, boil it on high fire, and then simmer it on low fire.
Stew until the meat is soft and rotten, add a little salt to taste, and adjust the fire to collect juice, so that a delicious braised pork is ready.
Eat a piece, the meat is soft and tender, not greasy, but also rich in flavor, very delicious, you should try it quickly.
Now everyone learns to cook braised pork, right? Then briefly summarize some skills:
When cooking braised pork, blanching is more convenient and labor-saving, but it is better to blanch in cold water and add ginger and cooking wine to remove fishy smell.
After blanching, the meat pieces should be cleaned in warm water to avoid fishy smell;
After blanching, you can't directly add water to stew the meat. Remember to stir-fry it in a pot with low fire and stir-fry some oil, so that the braised pork will not be greasy.