But for the elderly and children, if you want to eat meat, you must make it fragrant and tender, and you can melt it in your mouth. Eating is the most enjoyable. In our family, my parents-in-law's teeth are not very good, so whatever I cook will be very soft and rotten, so that the elderly and children can eat it.
These days, I learned a new method of braised pork. Every bite of braised pork made by this method is fat and thin, sweet and salty, delicious, fat but not greasy, and delicious. Since my grandfather ate this dish, he must let me cook a big plate almost every week. The old man likes it. Braised pork tastes richer than stewed meat, softer than fried meat, and it won't get tired even if it is eaten every day.
Today, the recipe that Yue Ma wants to share with you is the different methods of this family version of braised pork. When cooking braised pork, it is most taboo to fry it directly. I will teach you a trick. The pork is fresh and tender, and it is especially fragrant!
Below, let's take a look at the detailed method of this braised pork with me. Old people at home or friends who like to eat braised pork can try it according to this method! Make sure that your family will love this dish as long as they eat it once, and they will never get tired of eating it often! Both old people and children like to eat.
Ingredients: 2 strips of pork belly.
Ingredients: 2 teaspoons of light soy sauce and dark soy sauce, 2 teaspoons of cooking wine, 2 ginger 1 piece, 2 shallots, 2 teaspoons of pepper, 2 teaspoons of salt, crystal sugar 1 piece, and appropriate amount of cooking oil.
Steps and practices:
1 Wash the bought pork belly and cut it into squares with uniform size, then put the cut pork belly into a container, pour 2 spoonfuls of cooking wine, add ginger slices, and marinate for 20 minutes after evenly mixing, so that bleeding water can be marinated and fishy smell can be removed. (When cooking braised pork, don't miss this step. If you do this step more, you can not only remove the fishy smell, but also enhance the fragrance. )
2. After the pork belly is marinated, put it in a pot with cold water, add ginger slices and 1 teaspoon of salt, boil it with strong fire, and then remove it. Then wash it with warm water to remove the floating foam on the surface, wash it, remove it, control the moisture and put it aside for use.
3. Pour a little cooking oil into the pot. When the oil temperature reaches 30%, add a proper amount of pepper granules and fry them. Then pour the pork belly just cooked into the pot and stir-fry the excess oil for about 3 minutes. After frying, add 3~4 crystal sugar, stir-fry the crystal sugar until it melts, then continue to stir-fry and color evenly.
4. After frying, pour a bowl of boiling water into the pot. The amount of water is not too much, and it can be done without crossing the surface of the pork belly. After the fire boils, start seasoning, add appropriate amount of light soy sauce, dark soy sauce and salt, stir well, cover and simmer for more than 40 minutes, and then collect the soup after the meat pieces are simmered until soft.
5. Braise the braised pork and put it on the plate. Finally, sprinkle some chopped green onion when it is hot. (If you don't like chopped green onion, you can leave it.) This delicious braised pork is ready.
Cook braised pork according to the method I shared with you, and ensure that it is served well, and it will be robbed, fragrant and tender, not greasy, and it is not enough to eat in a big pot! I will share with you the simple and delicious method of braised pork, and friends who like to eat meat will hurry up and make one for their families to taste.
I found that most people usually fry the pork in brown sauce first, and then fry the pork belly directly in the pot. This is one of the main reasons why the braised pork is not fragrant and tender. It is strange that the braised pork made in this way can be fragrant.
In fact, for many people who don't know how to cook, when cooking braised pork, it is most taboo to fry it directly. Many people often make this big mistake, which leads to the meat being neither fragrant nor tender, but also bitter, not only ugly, but also greasy and not delicious.
Yue Ma summed up two points:
First of all, don't fry the sugar first and then the meat, because the rock sugar is easy to burn, and it will be bitter when it is black.
Second, the temperature of fried sugar and oil is too high. Adding pork belly will lead to protein solidification, no aroma and no oil in the meat, which will also reduce the nutritional value. The most important thing is that it will feel particularly greasy when eaten.
Therefore, when cooking braised pork, you should fry the pork belly first and then the brown color, so that it tastes tender but not greasy, and the fried brown color is better, and it is not easy to fry, so it will not be bitter to eat. The braised pork made in this way is both beautiful and delicious!