Braised pork

Method: Stew

Flavor: Salty

Difficulty: Ordinary

Number of people: 3-4

Preparation time: 10 minutes

Cooking time: <30 minutes

Every festive season, three pounds of fat, braised pork is definitely one of the culprits. Some people like to eat lean meat because lean meat chewy, some people like to eat fat meat because fat meat fragrant, some people think that lean meat is hard, difficult to chew, some people think that fat meat is greasy, difficult to swallow, but only the braised pork dish, meat is five flowers three layers, after the production of delicious can not be described in words, fat, not greasy, can be described as a classic dish of Chinese cuisine. A delicious braised pork should be at least: fragrant, glutinous, not greasy. Want to do a good job of difficulty is not small, either too greasy or too black, their constant experimentation is always unable to feel the trick, why not try our practice, will certainly eat a catty, ah no ~ surprised.

Materials

Main ingredient:? Pork 800g

Accessories: 2 slices of coriander ? 1 strip of cinnamon ? star anise ?2pcs ? Chenpi 5g ? 15 grains of rock sugar ? 1 tablespoon of water starch ? 1 tablespoon of Huadiao wine ? 10 slices of dried hawthorn, 100g of red currant rice, half a spoon of chicken essence, 1 spoon of salt. 1 tablespoon of salt. 1/3 spoon of dark soy sauce ? 5 slices of ginger green onion moderate amount ? Soy sauce 1 ? spoons

Steps for #Braised Pork ? Master Home Cooking Series Braised Pork

1.? Prepare the ingredients. Boil the red currant rice water in advance (100g red currant rice with 500g water), after boiling, take 400g and set aside; cut the green onion into pieces, slice the ginger; then mix a bowl of water starch and set aside.

2. Skinned pancetta cut into squares. Choose the five flowers of the three layers of the ingredients to cook the best taste.

3.? Boil a pot of boiling water, after the water boils meat pieces under the pot blanching to remove fishy, fixed form, about two minutes to fish out.

4. Blanched pork can better lock the protein and nutrition of the ingredients themselves.

5.? Heat the pot, do not put oil. The meat must be sautéed slowly over low heat until the pancetta's own fat oozes out and is golden brown.

6.? When the oil juice overflows, add star anise, sesame leaves, tangerine peel, cinnamon, dried hawthorn. Stir-fry to bring out the flavor.

7.? After the spices are stir-fried, add green onion and ginger to continue to stir-fry, add one and a half tablespoons of soy sauce and stir-fry for color.

8. After coloring add a spoonful of Huadiao wine to deodorize, add 400g of red currant rice water to continue to color. Then start seasoning, put about fifteen grains of rock sugar, half a spoonful of chicken essence, a spoonful of salt, and add one-third of a spoonful of old pumping to adjust the color.

9.? Cover the pot with a lid, simmer for forty minutes on low heat, and when the time is up, open the lid and pick out the spices.

10. The last big fire juice, juice, add a spoonful of water starch, so that the gravy wrapped meat, the formation of braised pork unique jujube red, turn off the fire can be served.

11.? Finished picture.

12.? Handsome ~

Master secret

1, five-flower meat choose five-flower three layers, the best taste.

2, dried hawthorn can make the meat cooked faster.

3, red yeast rice is a natural pigment for better and healthier color regulation.

4, Stir-frying meat can remove fat and increase color.