"Every time I see braised pork, I always think of my grandmother who loves me. At that time, whenever I went to my grandmother's house, my grandmother would make me my favorite braised pork. It was fat but not greasy, thin but not firewood, and the meat was fragrant and full of satisfaction.
Later, grandma was gone, and she seldom ate braised pork, for fear of thinking about people when she saw things. Married, my husband also likes to eat braised pork. Going out to eat always feels too greasy and not cheap to find the taste of childhood.
Call my mother occasionally and mention braised pork. My mother asked me why I didn't do it myself.
Yes, why not do it yourself? So I tried it a few times. Although it tastes like braised pork, it always tastes greasy. What is the reason? It turns out that I missed the most important step. Do you know what this is? "
material
condiments
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500 grams of braised pork
condiments
Chive
1 tree
crystal sugar
Proper amount
pepper
six
ginger slice
4 tablets
Eight angles
three
Mircia
4 tablets
salt
1 spoon
monosodium glutamate
1/2 spoons
Cooking wine
Proper amount
Light soy sauce
Proper amount
dark soy sauce
Proper amount
The secret recipe of braised pork
1.
Prepare other cooking accessories.
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2.
Wash the pork belly and cut it into pieces according to the size you like.
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3.
Put chopped pork belly into a pot with cold water, add ginger slices and pour in a proper amount of cooking wine. After the fire boils, blanch it and skim off the floating foam. Take it out, drain it and put it on a plate for later use.
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4.
The trick is to put the drained pork belly into a water-free and oil-free pot and stir fry over low heat.
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5.
The trick here is to stir-fry pork belly with low fire until the surface is golden and there is a lot of oil at the bottom of the pot. Then, the pork belly is served, and the oil in the pot should not be poured out. Why do you want to add a step? This step can remove the excess oil in the pork belly, and the fried oil can directly replace the edible oil to make braised pork. Coupled with this step, it can not only fatten the braised pork but also reduce the consumption of edible oil, so it is indicated in the ingredient list that no oil is needed. )
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6.
Continue to simmer, using the lard fried in the fifth step. After the oil is hot, add a proper amount of rock sugar and stir with a shovel until the caramel color is obvious.
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7.
Then pour in the fried pork belly and stir-fry until the pork belly is even and caramelization.
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8.
Add shallots, star anise, fragrant leaves and dried red pepper, and stir-fry until fragrant.
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9.
Pour in a proper amount of soy sauce and soy sauce for coloring, and stir-fry until each pork belly is evenly colored.
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10.
Add appropriate amount of water until the pork belly is completely submerged, cover the pot and simmer.
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1 1.
After stewing for about 40 minutes, you can see that the soup is obviously less. At this time, add 1 tbsp salt and start collecting juice over high fire.
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12.
Don't take all the soup away, just leave a little, and add half a spoonful of monosodium glutamate to freshen it up before cooking.
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13.
The delicious braised pork is ready, so hurry up and plate it!
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Finished product map of secret braised pork
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Cooking tips
1. Pork belly should be pork belly with fat and thin pork skin, which has better taste and higher nutritional value.
You don't need to put any oil. After the pork belly is cooked, you must drain the water and stir-fry a proper amount of oil in a pot without water and oil, which not only reduces the amount of oil used, but also is fat but not greasy.
3. It is best to use rock sugar instead of white sugar to fry caramel color. Rock candy is low in sugar content, sweet but not greasy, and has better coloring effect.