Ingredients: 500 grams of braised pork.
Accessories: chives 1 root, rock sugar, 6 dried red peppers, 4 ginger slices, 3 star anise slices, 4 fragrant leaves, salt 1 spoon, monosodium glutamate 1/2 spoon, cooking wine, light soy sauce.
1. Prepare other cooking accessories.
2. Wash the pork belly and cut it into pieces according to the size you like.
3. Put the chopped pork belly into the cold water in the pot, add the ginger slices and pour the appropriate amount of cooking wine. After the fire boils, simmer gently and skim off the floating foam. Take it out, drain it and put it on a plate for later use.
4. Put the drained pork belly into a pot without water and oil, and stir-fry it on low heat.
5, be sure to use a small fire, stir-fry the pork belly until the surface is golden, and there is a lot of oil at the bottom of the pot, then the pork belly will be served, and the oil in the pot should not be poured out.
6. Continue to simmer and use the lard fried in the fifth step. After the oil is hot, add a proper amount of rock sugar and stir with a shovel until it is obviously caramel.
7. Then pour in the fried pork belly and stir-fry until the pork belly is even and caramelization.
8. Add shallots, star anise, fragrant leaves and dried red peppers and stir-fry until fragrant.
9. Pour in the right amount of soy sauce and soy sauce to color, stir-fry until each pork belly is evenly colored.
10, add a proper amount of water, and cover the pot and simmer.
1 1, stew for about 40 minutes, and you can see that the soup is obviously less. At this time, add 1 tbsp salt and start juice collection on high fire.
12, don't take all the soup away, just leave a little, and add half a spoonful of monosodium glutamate to refresh it before cooking.
13, delicious braised pork is ready.
Matters needing attention in the production of braised pork
1. Meat selection: Pork belly with a certain fat and thin distribution is selected to ensure a fresh and juicy taste. The skin should be selected with a certain thickness, so that the crispy skin effect is easy to appear when firing.
2. Cut into pieces: cut the pork belly into pieces, and the size can be determined according to personal preference. Pay attention to keep the size uniform when cutting, so that the firing time and duration are more uniform.
3. blanching: put the chopped pork belly in cold water, heat it until the water boils, blanch it to remove blood and impurities, and make the meat more tender.
4. Stir-fry: put the blanched pork belly into the pot, add a proper amount of cooking oil and stir-fry until the surface is slightly yellow. This can make pork belly more crispy and increase the taste level of braised pork.
5. Seasoning: Add appropriate amount of cooking wine, bean paste, rock sugar and other seasonings, and adjust the amount of salt according to personal taste. You can add some ginger slices, onion segments and so on. Add flavor according to personal preference.