I think many people especially like to eat braised pork, and they will cook braised pork at home. It is not difficult to cook braised pork at home, and many people can cook it, but it is not easy to make it delicious.
In our practice, braised pork needs to be blanched, and oil should be put in when frying. In fact, this is not the real practice.
Some time ago, my colleague got married, and we went to the hotel for dinner. Their braised pork tasted delicious, and my colleague and the chef were very familiar, so we talked a few words.
When talking about braised pork, the chef said, in fact, you don't need to blanch the braised pork at all, and don't put oil when frying it, otherwise it will taste too greasy, because there is already a lot of oil in the meat itself. The chef told me some skills for cooking braised pork, and I will share them with you.
Ginger slices, star anise, chopped green onion, fragrant leaves, dried Chili
Rock sugar, salt, yellow wine, soy sauce
1, wash the pork belly, don't peel it, drain the water, and cut it into cubes about 3 cm.
2. Heat the pot, without putting oil, directly put the pork belly in the pot, so that each piece of pork skin is attached to the bottom of the pot, without overlapping, and then slowly fry it with a small fire. After frying the oil, slowly shake the wok to make all sides evenly heated.
3. Continue to fry the pork belly slowly with low fire, and fry each side of the pork belly until the skin is slightly yellow. After the oil is boiled out, add rock sugar and stir-fry the pork belly to make it evenly colored (it is not easy to have too much rock sugar, and the stir-fry time should not be too long, otherwise it will be bitter and destroy the taste of braised pork).
4, after the sugar color is fried, add ginger slices, star anise, chopped green onion, fragrant leaves, dried peppers, stir-fry with high fire, stir-fry the fragrance, then pour in yellow wine and add a small amount of soy sauce, so the pork belly is colored.
5, pour enough boiling water into the pot, without pork belly, after boiling, turn to medium and small fire, slowly simmer (never use cold water, hot pork belly will shrink in cold water, especially nutritious taste).
6, the cooking time depends on the actual situation, stew until the pork belly is soft and easy, and the color is clear, and then use the fire to collect the juice. When collecting the juice, you can stir fry properly to prevent the pan from sticking. Sprinkle chopped green onion after the pan, and you can use delicious braised pork.
1, pork belly is fat and thin, and oil is fried in the process of cooking and frying, so there is no need to put oil, otherwise the oil in the meat will not come out, and the braised pork will be greasy, not smooth and tender.
2. After the sugar color is fried, you need to use soy sauce to enhance the flavor, and you don't need to release it. Yellow wine can also be replaced by beer.
3. You don't need to blanch the braised pork. The blanched pork belly has been cooked, and the meat is easy to get old and firewood, which affects the taste. Just wash it and you can cook it directly.
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