『Do not put this kind of material to make braised pork! Many people love to put, no wonder the meat is old and firewood, fishy flavor is also big!

There is nothing more flavorful than pork, fat and thin, oily and tasty, or fried or stewed are very tasty. The most popular way to cook pork is braised pork, a nationally known popular dish, belonging to the Lu Cuisine, which is melt-in-your-mouth, fluffy and sweet, fat but not greasy, and rich in nutrients.

Every time I have a craving, I make a pot of braised pork for my family. As the most common home cooking, basically everyone can make braised pork, but to make it red and attractive, soft and fragrant, but not greasy, but also need to work hard. The more common dishes, the more you have to work on the details, such as the fire, seasoning, etc.

Many people do braised pork taste and old and firewood, fishy taste is still big, the color is not red enough, the taste of the bitter, is that the details are not good.

The seasoning is essential to make any dish, but if you put the wrong seasoning, it will spoil the pot. My eldest uncle is the head chef of the restaurant, and I learned from him the authentic way to make braised pork, which is very tasty.

The uncle said, in order to make a bright red tantalizing, fluffy and sweet braised pork, must not put this seasoning, however, many people love to put, so that good meat and old and firewood, fishy flavor is also big. This seasoning is pepper! Pepper is a common spice, can effectively remove the fishy and fresh, in the stewed meat many people put it to fishy, this is wrong.

Today I share with you the chef's approach to braised meat, as long as you do a few small details, you can also make delicious braised meat at home.

Braised pork

Prepare fresh pork, scallions, ginger, star anise, sesame leaves, rock sugar, soy sauce, cooking wine, salt, cooking oil and so on.

Practice

The first step, frying pan dry and hot, put the pork skin down into the hot pan to start "hot skin", remove the bristles on the skin. The fishy smell of pork rinds is relatively heavy, but after browning, the fishy smell is greatly reduced, and there is a burnt flavor.

The second step, the pork roasted skin finished, put on the tap with a steel ball to scrub the charred skin, and then cut into 2 cm square with a knife.

The third step, scallions washed and pulled into onion knot, ginger washed and cut ginger, anise, cinnamon, a number of leaves. Do this dish, want to fishy and fragrant, just put onions and ginger, anise, cinnamon, sesame leaves on the line, can not put pepper. Chef community has a saying called "pigs do not pepper, sheep do not material", stewed pork with pepper is wrong.

The peppercorns are indeed fragrant and numb, can go fishy, but pork is warm, peppercorns are also relatively mild, the two together will make the food taste more warm. Adding peppercorns to the stew will make the pork meat faggy, deteriorate the texture, and lose the pork's fresh flavor.

The fourth step, pour half a pot of water in the frying pan, the five-flower pork pieces of cold water in the pot, add the right amount of cooking wine, open a large fire to blanch. Cook out the floating foam, skim off with a spoon, all dirty. Cook for about 5 minutes, there is no foam after fishing out, rinse with warm water and drain. Be sure to rinse with warm or hot water, not cold, or the meat will shrink.

The fifth step, the frying pan into the right amount of cold oil, add the right amount of rock sugar, open a small fire to stir fry sugar, when the sugar completely melted and the color becomes brownish-red, there are a lot of small bubbles when the fire is turned off, and then poured into the blanched pork pieces stir-frying color, are wrapped in brownish-red, then can be.

Sixth step, pour into the appropriate amount of hot water, no more than the meat can be added to the scallions, ginger, star anise, cinnamon, sesame seeds, open the fire to boil, and then adjusted to medium-low heat to continue to simmer for 40 minutes. Whether it is stewed meat or stewed pork ribs, stewed fish, can only add water once, once the middle of the water will affect the texture of the meat.

Step 7: After 40 minutes of stewing, add the right amount of soy sauce and salt and stir well, and continue to stew for 10 minutes to flavor the meat.

No matter what kind of meat is stewed, the time to put salt is very critical, if you add salt too early, the meat will become old and firewood due to dehydration. And put too late, the meat is not flavorful, so you should add salt after the meat is stewed soft and rotten, and then stewed for a while it will be easy to taste

Step 8, high heat to collect the juice, when the soup is thick and thick you can turn off the fire, pour it into a casserole dish, sprinkle a handful of green onions on it can be served on the table.

---- cooking tips ----

(1) Seasonings determine the flavor, but cooking should be depending on the situation to choose the seasoning, braised pork stew as long as the onion and ginger, anise, sesame leaves, cinnamon on the line, do not put pepper, put will be counterproductive, not delicious.

(2) stewing, with the pots and pans, the amount of meat will affect the amount of water, so the amount of water must be added enough, do not add water in the middle.

(3) Whether it is stewed meat or stewed fish, do not add salt too early, otherwise the meat will be old and firewood, seasoned before leaving the pot, flavored can be turned off the fire!