2, put oil in the pot (more), add a spoonful of sugar (white sugar can also be) after heating (more), stir-fry until it is paste (at this time, there should be smoke in the pot, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried Chili, star anise and orange peel (not dried tangerine peel)), stir-fry for three minutes, then the meat turns dark red;
3. Add a proper amount of salt, 1 tablespoon of soy sauce, 5 tablespoons of vinegar1/,half a spoonful of sugar, 2 tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);
4. Pour it into the saucepan and simmer for 1 half an hour. At this time, the soup should be small and sticky (if the soup is too much, you can collect the soup by fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste salty and simmer for 3 minutes.
5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.
The second kind
Braised pork can be said to be a home-cooked dish. Different places and people have different practices. When I first arrived, I presented a braised pork to all of you.
When buying meat, you must buy pork belly with skin. Fat meat and lean meat basically account for half, so you must bring pigskin, or you won't do it at all.
Wash the meat and cut it into cubes, 2 cm square. Do not blanch with water. Pour proper amount of oil directly into the pan (I use peanut oil). When the oil is hot, put the meat into the pan and fry it! This process of frying is indispensable. First, the lard in the fat meat will be removed, which will not be greasy to eat. Second, it will increase the flavor of the meat (personal experience ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Take another pot, pour the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it slightly, peel it, don't cut it, put it in the whole, and stir-fry it together until it is fragrant, and then it is very important-don't forget to add sugar! Rock sugar is the best, sugar is also ok, at least 1 spoon, (I put 2 spoons,) don't be afraid to put too much, meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.
After boiling the juice, pour in the fried meat, stir fry it, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it on a high pressure pan! If you have time or no pressure cooker, simmer for at least an hour. The worse the better, don't forget to add water. The water in the pressure cooker is only slightly less than the meat. Add salt, increase the amount of material, bring to a boil with high fire, cover and stew for 25 minutes, then stop the fire and cool naturally. When there is no pressure, open the cover, and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, stop the fire and take it out.
The third kind
Cut the white meat into pieces of appropriate size. Then blanch in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )
Seasonings are prepared first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce.
Put a little oil in the wok, add white sugar and stir-fry the sugar color.
To achieve the goal of color-coated frying, you should immediately add the prepared seasoning and the meat! (I'm going to put something down at the slightest sign of bubbling! )
According to personal preference, you can also put some dried peppers in and fry them together. The color can be brighter and the taste will be richer.
When the color is good, you can add water, and then wait for the water to boil ~ ~ ~
After the water boils, just simmer the fire! My personal experience is two hours.
When there is not much water left, put salt and collect juice on fire!
The practice of braised pork
There are many ways to braise pork. The key is to boil all the oil in the fat. The color of sugar is also very important.
1. Cut the pork belly into mahjong-sized squares and cook in a pot for more than ten minutes. Then wash the meat with cold water.
2. Put a little oil in the wok, put a cup of white sugar (a small cup for drinking tea in a restaurant), wait for the sugar to melt slowly, and pour it into a cup.
Stir at a constant speed, until the sugar melts and bubbles, pour the meat into the pot and stir fry, so that the sugar is evenly hung on the meat. This step is called coloring.
3. Drain the wok. It is advisable to have two fingers without meat. Put four onions in the pot and cut into sections; Several slices of ginger; Two tsaoko; Octagonal eight
; The ratio of salt, sugar and monosodium glutamate is 2: 3: 2; If the color is not enough, put a little soy sauce to color it.
4. Turn on the big fire, turn the pot to medium heat and cook for at least 40 minutes until the meat is soft (if you are not sure, use your hands)
Just pinch it).
Precautions:
1. After all the ingredients are put in the pot, the taste of the soup should be a little salty.
2. The fire should not be too big, just let the soup boil slightly. Otherwise, the water evaporates quickly, and the soup is already salty before the meat is ready. Meat cooked
Longer time, softer will be delicious.
This braised pork, the most important thing is to choose meat. Meat needs pork belly, and the area around Suzhou and Shanghai is called "rib meat", which is actually a boneless rib. Rib meat should be picked with fine and fat, and good rib meat can be sandwiched with nearly ten layers, also called "sandwich meat"; The quality is a little worse, only four or five layers are sandwiched; A little worse, a layer of skin, a layer of fat, a layer of lean meat, is gone. Even poor meat is exquisite, depending on whether there is more fat meat or lean meat. If there is more lean meat, it can be barely. On the other hand, you must not choose. The ten-story rib mentioned above is more expensive than the big row and the loin. And unless you know the stall owner and agree to keep it for you the next day, you must hurry up; This kind of good thing is loved by everyone, and it is said that there are only two good ribs on a pig, which together just burn a bowl. Pork belly, in fact, is the most nutritious meat in pigs. West Renye Fang likes it very much, so much so that on August 12th last year, Mexico imposed a 10% tariff on pork belly in the United States, because the export volume was too large. Some people say that using butt-pointed meat is just "cooking pork with soy sauce", not braised pork in the real sense.
Don't buy too little meat, two to three kilograms is better. If there are few people, you can't "reduce it in proportion". If you cook this dish with half a catty of meat, I can guarantee that you will never cook it well. If people can't eat it once, they can actually serve it out, put it in the refrigerator for quick freezing and eat it in a few days.
The meat should be washed and cut into squares the size of mahjong tiles. Don't cut the meat too small, too small to shrink and be fragile, and it's no longer attractive. After cutting, immerse in cold water and put half a cup of cooking wine in the water. Soaking in water can remove blood from capillaries; Adding wine to water is easy to absorb meat fiber and remove meat smell. Meat should not be soaked more, and if it is soaked more, the umami will be lost. Generally, it can be soaked for about 15 minutes.
Braised pork is a dish, and water is the most particular. Put the water well at once, don't burn it dry, add some more water. Some books say to add a small bowl and a small bowl. I have tried it, and the effect is definitely not as good as my cooking method. Even if you really need to add water, remember to add boiling water, remember, remember. We need to find a big pot, wash the meat again and put it in. The water should immerse the meat and rise more than two inches.
Some people, when cooking braised pork, fry it first. My good wife often says that it's a poor family's cooking method. When the meat is fried in oil, it won't shrink but it won't crisp, the oil won't go away, and the meat is hard, so everyone can eat a few pieces less. Some restaurants also cook like this because it takes a short time and looks good, but when it comes to eating, it's hard to compliment.
The braised pork I want to talk about is pure and pure, without any formalities that should not be done, and without any seasonings that will cause "braised pork to be ambiguous".
Add water to the pot, light it, turn the fire to the maximum, add cooking wine to the water, and add half a spoon of vinegar. Putting vinegar can make the meat fluffy and easier to burn crisp; My good woman put dried hawthorn, which has better effect and more fragrance, but it is not easy to get.
After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat pieces roll, a layer of black and red impurities will float on the water. This layer of impurities is boiled blood, which is called "Fa" by Shanghainese. This is a unique word in Shanghai dialect. No one knows how to write it, except that it should be pronounced "felling". To remove these impurities, there is also a special word in Shanghai dialect called "Pifa", which means to sink the impurities with a spoon. It's not easy to "break the law", those impurities will stick to the spoon. You need to prepare a small bowl of cold water in advance, and every time you sink it, soak the spoon in cold water to wash it. The "fa" has to be "uncovered" several times, and the sticky on the side of the pot has to be removed.
Boil with a large fire for about half an hour, and you can use a small fire. The size of the fire is based on the fact that the water surface is not boiling, which is called "simmering". Well, it takes at least an hour. The longer it takes, the better it tastes. Braised pork, don't burn in a hurry, what you want is this slow effort. You should have a look at it from time to time, and be careful that the soup will be dried up. Of course, it is not necessarily a bad thing for the soup to be dried up. In the south street of Taicang City, there used to be a chef named Nide, who cooked the braised pork until the soup was dry and the fat was separated from the thin. As a result, he accidentally invented Taicang pork floss.
The meat should be cooked with chopsticks, then put it in an iron wok and cook it with the lid open. At this time, it is necessary to put soy sauce. If soy sauce is put too early, the meat will not burn crisp when it touches salt, and it will be put too late. Only the outer meat is dyed and cannot be tasted. As for the fire, it's a little bigger than when it was just "simmered", but it doesn't need to be opened too much, because the meat is rotten now, and if the fire is too big, it will boil the meat.
Soy sauce should be dark in color but not too salty. Cantonese cuisine is divided into soy sauce and soy sauce. Soy sauce is actually caramelized, which is what we want. Light soy sauce, on the other hand, is light and salty, so it can't be used. In fact, you can use Shanghai soy sauce to cook Suzhou and Shanghai dishes. There is a "Seagull Extra Thick Soy Sauce", which is good.
In this way, if you cook for another half an hour, the water in the pot will be almost the same. At this time, we have to put sugar. Sugar, dare to put it, be willing to put it. The amount of sugar is about one or two sugars per catty of meat, and it is best to use rock sugar as the sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to cooking this dish. Rock candy is big, so you should break it in advance.
When putting sugar, turn on the fire. After adding sugar, the soup will gradually thicken, so you can gently turn the meat pieces. If you are afraid that you are not good at it and you are worried about breaking the meat pieces, you can sink the soup with a spoon and pour it down. After the sugar is put in, the soup can be dried up quickly, so don't leave. If the fragrance is really attractive, you can dip a little soup to relieve your appetite first. When the soup becomes thicker and shiny, this dish will be cooked, and the soup need not be cooked too dry. Braised pork soup with bibimbap is the best in the world.
This is the authentic Soviet-style braised pork, which has no other seasonings except wine, vinegar, soy sauce and sugar, which means it is original. In some restaurants, first fry in oil, then add ginger, fennel and soy sauce, then add sugar, then get bored with starch and sprinkle with chopped green onion. This kind of braised pork can be cooked in fifteen minutes, but eating one piece will turn off your appetite, which is really a big disgrace to braised pork; Moreover, this braised pork will definitely make you thirsty and upset your stomach; Advise everyone not to try.