How to make braised pork at home:

Ingredients: pork shank, Sichuan peppercorns, ginger slices, dried chili peppers, cinnamon, star anise, cloves, tangerine peel, bay leaves, salt, dark soy sauce , white wine, green onions.

Steps:

Step 1. It looks ugly but super delicious.

Step 2, prepare the ingredients.

Step 3: Add cooking wine to the meat in cold water to remove the fishy smell.

Step 4: Boil, remove and rinse.

Step 5. Add bay leaves, star anise, cinnamon, cloves, tangerine peel, ginger slices, stewed powder and green onion knots to the casserole.

Step 6. Add appropriate amount of water and mince the meat, add salt, dark soy sauce, Sichuan peppercorns, and a little white wine.

Step 7. Add dried chili peppers.

Step 8: Bring to a boil over high heat, then reduce to low heat, cover and simmer for 20 minutes, until you can easily poke it in with chopsticks.

Step 9: Soak the marinated meat in the marinade for several hours to absorb the flavor.

Step 10. It looks ugly but is delicious.

Tips:

Secret 1: Braised pork is braised meat, not braised medicinal materials. I advise you not to believe in the so-called master’s recipe and use as few medicinal ingredients as possible! In case the smell of your medicine completely covers up the smell of the meat.

Secret 2: The ratio of braised soup to braised meat is too different, which means that if you put a few pieces of meat into a large pot of braised soup, all the flavor will be transferred into the soup. The proportion of water and braised meat should be balanced. It is best if the braised meat is slightly covered with braised soup!

Secret 3: Salt is the master of all flavors. If there is no salt, everything is for nothing. Properly adding saltiness can increase the release and neutralization of the aroma of meat!

Secret 4: The heat, for any ingredients, must be moderate. Too much is not enough. The softer it is, the more delicious it is. If it is too soft, the fibrous tissue of the braised meat will be completely destroyed, and there will be no chew at all. , so, control the time you braise the meat, don’t make it too long.

Secret 5: Pay attention to the firepower, "high fire will produce soup, low fire will produce meat." If you want the meat to be fragrant, the firepower should be controlled at low fire, so that the braised meat will be soft but not rotten.