Many home-cooked food ingredients will use pork belly. Today, I share the six best practices of pork belly, all of which are classic home-cooked food, fat but not greasy, delicious and satisfying. I have learned it, and I am sure it will be popular on holidays, which is good for drinking and eating. The whole family loves it. Let's take a look at what dishes are available:
750g pork belly, 4 rapeseed, proper amount of oil and salt, onion 1 segment, ginger 1 block, a few pieces of pepper 10, 2 pieces of star anise, 3-4 pieces of fragrant leaves, cinnamon 1 segment, 2-3 pieces of dried peppers, and braised.
Practice steps:
1. Prepare the required materials, roast the skinned side of the pork belly with fire, and then scrape it clean. It is best to choose the pork belly, which is the pork belly, also known as "soft pork belly", with layers of fat and thin, and the proportion is close, so it is not greasy or firewood.
2. Add cold water into the pot, blanch the pork belly in cold water, add 1 tbsp cooking wine after the water boils, skim the floating foam, and cook for 5-6 minutes. Blanching the pork belly can remove the blood foam in the pork belly, so that the fishy smell can be removed, and the cooked meat has no fishy smell.
3. Take out the pork belly, drain the water, brush a layer of braised soy sauce on the surface of the pork belly while it is hot, and color the pork belly, so that the fried pork belly has a better color.
4. Add oil into the pan, heat it to 50-60% heat, add pork belly, cover the pan to prevent oil spilling, and fry until there is no noise in the pan. During this period, shake the pan several times to prevent the skin from sticking to the bottom of the pan, fry the skin until it is wrinkled and golden yellow, remove the pan cover, turn it over, fry it for 1 minute, and take out the pork belly.
5. Prepare seasoning, cut onion and slice ginger.
6. Add a little oil to the pan, and turn around the wok to make the oil cover the whole wok. Wait until the oil temperature becomes hot, then pour in the rock sugar, and break the rock sugar quickly. Continue to stir the rock sugar with a small fire to make it completely liquid. After the crystal sugar melts, it bubbles at first, and then slowly turns into small yellow bubbles. As the temperature continues to rise, the small yellow bubbles turn into yellow foam, and after heating, the color turns into purplish red. At this time, you will smell the fragrance of caramel, and the sugar color will be fried. Prepare the pot cover, immediately pour in half a bowl of hot water, and immediately cover the pot cover to prevent oil splashing. Open the pot cover, boil the sugar color and pour it out for later use.
7. Add a little oil to the pot and heat it. Add onion, ginger, pepper, aniseed, fragrant leaves, cinnamon and dried Chili to stir-fry the flavor of the seasoning.
8. Pour in hot water, and the amount of water is flush with the pork belly. Then add the fried sugar color, braised soy sauce, soy sauce, cooking wine, salt, and bring to a boil. Cover the pot and turn to low heat for about half an hour.
9. After the time is up, take out the pork belly and let it cool, and cut it into large pieces about half a centimeter thick.
10. Add braised soy sauce, light soy sauce, allspice powder, oyster sauce and 4-5 tablespoons of cook the meat soup into a large bowl, and stir well for later use.
1 1. Put the sliced meat into the prepared juice and mix well so that each piece of meat is covered with juice.
12. Put the meat slices in a large bowl with the skin facing down, one by one, and make them compact. After the meat slices are packed, pour the remaining soup, put chopped green onion and ginger slices on them, and cover them with plastic wrap to prevent steam from dripping into the bowl.
13. Boil the water in the steamer, put the big bowl on the steamer, cover the lid and steam for about 1 hour.
14. During steaming, wash the rape and cut each rape into 4 pieces.
15. Add water to the pot and bring it to a boil, add a little salt and a few drops of oil, then put the rapeseed in the blanching water. After the water boils, cook the rapeseed for 1-2 minutes, and the color of the rapeseed turns dark green. Take out the rapeseed, put it in cold water, and drain it for later use.
16. After the time is up, take out the steamed meat bowl, pour out the juice in the bowl, cover the bowl with a plate, put the bowl upside down on the plate, take out the bowl, put a circle of rape around the braised meat, add the juice poured out of the bowl into the pot, boil it, pour in a proper amount of water starch, and thicken the juice.