Don't add water to braised pork, replace it with stew, keep in mind 4 points, to ensure that the color is red and bright, soft and not greasy!

Braised pork is a popular food, very common, but not at all simple, it is melt in the mouth, fat and not greasy taste, since ancient times, so that many celebrities love to eat, such as the Northern Song Dynasty great poet Su Shi, dedicated to write a "pork fugue".

The practice is not difficult, the secret is "enough fire when it from the beautiful", after a long time of stewing, the flavor naturally came out, the taste also became soft. Each place has its own distinctive practices, such as Hunan cuisine, "Mao's braised pork", there are at least 20 to 30 practices across the country, but the requirements are the same, it must be bright red color, melt in the mouth, fat and not greasy,.

However, many people stewed for two hours, eating is still not soft enough, the main reason is that the details are not dealt with.

When doing braised meat, we all know to blanch, but how to blanch? Some people blanch the whole meat, some people cut into pieces and blanch, which practice is right? Here I share with you the skills of braised pork, like to eat friends quickly collect it.

Braised pork

Preparation of pork, scallions, ginger, cooking wine, salt, soy sauce, soy sauce, rock sugar, beer and so on.

Practice

1, want to braised meat taste good, the meat must be selected, pork has "up and down" points, under the five-flower is fat and thin, buy meat should pay attention to.

2, pork pulled clean hair, rinse, and then cold water in a pot, plus onion, ginger, cooking wine blanch for 5 minutes, skimmed off the foam and then fish out and wash.

Point 1: the meat should be blanched whole, not cut pieces of blanching, why? The whole piece of blanching shrinkage is not obvious, if you cut small pieces will be easy to shrink, resulting in the dish is not good-looking.

3, pork cut into 2 cm wide pieces of meat, pot pour into the right amount of oil, into the meat stir-fry over low heat, stir-fry excess fat, color golden brown after adding green onion, ginger stir-fry, and then add the right amount of sugar, stir-frying sugar color to the meat color.

Points 2: braised meat to be red and attractive, fat and not greasy, the 2 steps can not be less, one is to stir-fry fat oil, the second is to use rock sugar coloring. Sugar color is not good to fry, many people easy to fry paste, the most stupid way is to use the old soy sauce, but the color is not so bright, and some black, the taste is also a little bitter.

4, meat color can be added to the water after stewing, but with "wine" to stew better, such as beer, wine, rice wine, etc., the meat absorbed the wine flavor, taste more fragrant. You don't have to add too much, just enough to cover the meat.

Essentials 3: braised pork wants to taste good, with beer to replace the water stew, full of flavor, but also to remove the grease and grease.

5, the ingredients into the casserole, large fire boil after small fire continue to simmer for 1 hour, and then large fire juice, soup thick can turn off the fire, braised pork is done.

Essentials 4: braised pork stew is concerned about the "fire enough when it since the United States", so the small fire can be stewed, at least 1 hour, braised pork is naturally soft and rotten, the fat is also precipitated almost, so the mouth is melting, fat and not greasy.

Don't use an iron pot to cook, it conducts heat quickly and cooks for a long time, wasting gas. With better insulation casserole stew, the pot temperature is high, the meat can be quickly stewed, the flavor can be re fully integrated, braised meat is fragrant, which is why the restaurant always use casserole stew braised meat reason.

The practice of braised pork is not difficult, master these 4 skills, to ensure that the color is red and attractive, melt in the mouth, not greasy at all.

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