How to make the braised meat bright in color? If you want to make the braised meat bright in color, the ingredients must be cleaned, the sugar must be fried well, the braised meat must be cooked at just the right temperature, and the braised meat can be brushed with a layer of sesame oil, etc.

The braised meat braised in this way is bright in color, beautiful and delicious.

Braised pork is a delicacy that we often eat in our lives. In addition to its mellow flavor, the braised pork is also very bright in color, which makes people want to take a bite. We have a braised pork shop here, and the business is very good.

Well, I queue up to buy it every day, and it’s sold out when I get there late. I also really like to eat their braised pork, especially the braised pig’s trotters, which are red and bright, and very delicious. Let me share how you like them.

It can make braised meat bright in color.

1. Tips for bright-colored braised pork 1. If you want to make braised pork bright-colored, you must choose fresh ingredients. The ingredients must be treated with clean blood. The braised pork braised with fresh ingredients not only has a rich flavor, but also the braised pork is braised.

The color will also be brighter. Soak the meat in water and then braise it in the blood, so that the braised meat will be brighter in color.

2. If you want braised pork to be bright in color, coloring is very important. It is best to use rock sugar to stir-fry the sugar color. The sugar color stir-fried with rock sugar has a good effect of freshening and brightening. The sugar color must be fried well and stir-fried slowly over low heat.

, don't fry it until it's burnt, so that the braised meat will be bright and beautiful.

3. The heat of the braised pork should be just right. The braised pork produced in this way will be fat but not greasy, full of aroma, and bright in color. Don’t rush to take it out after the braised pork is done. Wait until the marinade slowly cools down before taking it out.

Come on, never expose the braised pork directly to the air. After taking it out, brush it with a layer of sesame oil, so that the braised pork will be brighter.

2. Preparation steps 1. Ingredients: pig head, hind leg meat, 10 grams of star anise, 8 grams of cinnamon, 5 grams of grass fruit, 1 gram of cloves, 10 grams of cumin, 5 grams of angelica, 8 grams of grasshopper, 8 grams of tangerine peel, bay leaves

5 grams, 5 grams of galangal, 10 grams of pepper, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of rock sugar, cooking wine, pork bones, chicken racks, pork skin, green onions, dried chili peppers 2. Wash the pork bones, chicken racks, and pig skins.

Soak in water for an hour, soak in the bleeding water, blanch in a pot under cold water, add ginger slices, cooking wine, and green onion segments to remove the fishy smell, stir-fry well, remove and rinse.

3. Put the chicken rack, pork bones, and pork skin into the pot, add enough water, add ginger slices, green onion segments, cooking wine, and peppercorns, bring to a boil over high heat, then reduce to low heat and simmer, skim off any foam in time.

The cooking time is at least 3 hours, and the soup is ready for use.

4. Wash the pig head and hind legs, especially the hair on the pig head. Split the pig head, soak the pig head and hind legs in water for an hour, change the water in the middle, soak in the bleeding water and wash them away.

5. Blanch the pork head and hind legs in a pot with cold water, add ginger slices, green onion segments, and cooking wine, bring to a boil over high heat, skim off the foam, blanch the water, take it out, and rinse with clean water.

6. Wash the spices above. You can add spices according to your own preferences. Soak in water for 20 minutes to remove the smell of the spices. Then put it into a spice bag and put it into the old soup. Simmer for an hour to get the aroma of the spices.

come out.

7. Heat the oil in a pot, add a little oil to the pot, put the rock sugar in and stir-fry the sugar color, stir-fry slowly over low heat. Be sure not to over-fry the sugar color, it will become bitter. After the sugar color is boiled, add it to the old soup, then add salt,

Chicken essence, ginger, and dried chili peppers are used to adjust the flavor and color of the brine.

8. Put the pork head and hind legs into the brine, pour a little cooking wine, bring to a boil over high heat, then turn to low heat and braise for an hour and a half. When the marinade cools, take out the braised pork and place on the surface of the braised pork.

Brush with a layer of sesame oil, and the braised pork will be bright, delicious and not greasy.