Braised pork want to do red, good-looking, we need to make it a beautiful color, good shape, how to make the color of the braised pork beautiful, good shape it, this is from the selection of materials, color, juice, these details to do well, today we will talk about it from these three aspects.
A, choose materials
Red meat to look good and delicious, the selection of materials is very important. Cooking braised meat is best to choose the five-flower meat to make, which is the secret innate conditions for making braised meat. Braised meat is not good to eat depends on whether you will pick meat, select the meat first of all to see the fat and lean meat is not evenly distributed, a good five meat fat and lean is very uniform, and fat and lean meat contrast is a layer of layer of folder. Generally 5-6Layer of meat is better, three fat and two lean or three fat and three lean, choose to use this kind of pork production out of the braised pork fat and lean. Not only is it delicious, but the color of the dish will be more beautiful and attractive.
Two, color
Red meat want to color red, it is necessary to color, but can not use the old soy sauce color, old soy sauce color, just burned out when the color can be, a little time is easy to black, so that the color of the color is red and beautiful you can choose to use the color of the sugar color coloring, coloring the red fermented bean curd, Red currant rice powder coloring, etc., but red currant rice and red curd color is too red, so people look unnatural, so I think the best coloring with sugar color.
With sugar color coloring should be fried sugar color, general fried sugar coloring will use rock sugar, sugar, sugar, using oil fried, water fried, water and oil mixed fried three methods of production, which uses rock sugar using oil fried the best results, burning out of the braised pork, not only the flood bright good-looking, and crystal clear
Three, plus red wine
Red meat to burn out red and good-looking, you have to use the right red ingredients, red wine is generally used in the production of high-grade dishes, the color is red and translucent, the production of red meat into the red wine, not only increase the color of the red, so that it is more beautiful, but also to enhance the grade is also a lot.
Braised pork stew, directly add the right amount of red wine can be, not only can increase the color and flavor of the meat, there is also a very good fishy role.
Four, juice
This is the most important step in the braised pork red and bright good-looking, juice as the name implies tighten the soup, there are generally two ways, one is the natural juicing, the other is to use the raw flour juicing, the natural juicing is suitable for grease thicker, more substances such as collagen large Meat dishes, while the raw flour juicing is generally used for the need to assist in order to tighten the soup dishes, the general effect of natural juicing and taste better than the raw flour juicing, so braised pork is recommended to natural juicing.
As long as you master these, it's not difficult to make red, shiny braised pork.
The following explains the specific operation process.
Braised Pork
Step 1: Prepare Ingredients
Main Ingredients: 700g of Pork Supplementary Ingredients: Ginger, Onion Seasoning: Salt, Chicken, Chicken, and Vegetables. Salt, chicken essence, braised soy sauce, red wine, aged vinegar, soy sauce, oyster sauce, pepper, rock sugar. Spices: star anise, cinnamon, allspice, angelica dahurica, strawberry.
Step 2: Ingredients Processing
1. Put the bought pork first into the pot to brand the skin, mainly to remove the pork skin residual pig hairs as well as fishy flavor.
2. Then the branded pork skin with a steel wire ball clean, start a pot of boiling water, add ginger, scallions, pork cold water blanching pot.
3. The blanched pork cut into 2cm square pieces and spare.
4. Start the pot to open fire, put a little rock candy half of the oil, into the rock candy slowly stir fry, when all dissolved sugar bubbles become small bubbles, the color becomes red dates, add double the sugar in the boiling water and stir well, sugar color is good.
Step 3: Start making
1. Start a pot of oil, slip the pot, put in the ginger slices to burst incense, put the cut pork into the pot over low heat and slowly stir fry the oil, stir fry until the surface of the pork is browned. (If you are using the method of frying, the fire control 7 into, fried pork surface golden can)
2. into the spices and shallots fried flavor, with a little red soy sauce to increase the bottom color, and then add no more than the braised meat of the water, put the sugar color, red wine, seasoning (salt last), high heat boil, turn the fire slowly burned.
3. To be about 30 minutes later, add salt and continue to burn, 1 child to see whether the braised pork is soft and flavorful, add the appropriate amount of vinegar to remove fishy and unctuous.
4. braised pork burned, pick out the soup inside the head of the material, on the fire juice, 15 minutes before the pot in the appropriate amount of rock sugar, turn the fire slowly stir fry, such as soup tighten evenly wrapped in the surface of the braised pork, and then dripping into the appropriate amount of oil, a beautiful color, flavorful braised pork on the completion of the production.