Ingredients: fine pork belly, dried plums, oil, salt, mysterious materials (? Guess), ginger, garlic, cooking wine, soy sauce, oyster sauce.
Exercise:
1: You have to buy a good piece of meat first. Look, I bought it in the supermarket. This pork belly is not very fat. Layer by layer perfection. Perfect for braised pork and crispy barbecue! Speaking of crispy barbecue, I couldn't help swallowing. Do you want a tutorial one day? The skin of meat should be treated first. You can burn the pot very hot first, and the skin will stick to the pot and make it smell burnt. Or, like me, burn it directly on the stove. Our hometown vegetable market has a special place to burn meat skins. The skin treated in this way is hairless and odorless.
Look at the burnt skin.
Scrape it clean with a kitchen knife, put cold water in the pot, and boil it with a few slices of ginger. Cook for about twenty minutes. Turn off the fire, let the water warm and take out the meat.
2. The next step is to fry pork. The most crucial step. If you have liqueur at home, cover your body with the soup made of liqueur. Many people don't have it at home, do they? Then at this time, I will take out my mysterious magic weapon. Look at the picture.
Yes, you are right, that's it! Pour it into the bowl. Take some toothpicks and poke more. Then soak the meat in a bowl with cola. Just soak for a few minutes.
In this process, we heat the oil.
Well, exciting, eye-catching, scratching, super scary, it's time to fight fast. You have to throw the meat into the oil pan and fry it! ! ! ! This process needs to be handled carefully. It is recommended to bring gloves and sleeves, or use your ultimate killing trick to call your husband or boyfriend! I don't have a boyfriend like me. I can practice all over my body and my hands are extremely fast. Hold the pot cover in one hand and put it down quickly with the meat in the other. Remember, don't throw it from a height, put it down gently and quickly near the oil to avoid hot oil splashing on your hands. After the meat is put down, quickly cover the pot. All I hear is scratching? It won't stop. In that frying pan, it was very lively.
Bombs, bombs and firecrackers. Don't worry, take your time. Stir-fry for four or five minutes. Turn off the fire and don't open the lid yet. At the moment, the temperature in the pot is still very high. Cover it for more than one minute, then open it. At this time, the oil will not spill, but the oil in the pot is still boiling. Let's see.
Turn the meat over and look at the color. Isn't it beautiful? ! !
Cover the pot and continue frying. Fry for a few more minutes. Turn off the heat, stew for two minutes and open the lid. In this state, both sides are fried.
Come on, let's clip the meat out. You can still see layers, right? Isn't the color nice? You can fry more meat at a time, freeze it in the refrigerator, and steam it when you want to eat it.
3: Start preparing steamed meat. Slice the meat first
Soak dried plums in Kamikiri section, and cut ginger and garlic into sections.
Put a little oil in the pot, add ginger and garlic until fragrant, and add meat to stir fry. Pour some soy sauce, color oyster sauce, add salt and cook wine.
Stir-fry the pork for two or three minutes, take it out, don't wash the pot, put the oil in, and put the dried plum vegetables down for frying. I put dried peppers, some salt, soy sauce and chicken essence. Stir fry.
Stir-fried shredded pork is put in a bowl piece by piece. You have to take a big round bowl with a deep mouth and the skin facing down. Set it up
Spread the fried dried plums on the meat. You can steam it in the pot. I am lazy. I stew in a pressure cooker, which is fast.
It was pressed for almost 40 minutes. I chose hooves? And the role of beans. If there is no pressure cooker, steam honestly. It takes at least two hours to steam. The fat should be steamed out, and the steamed fat pokes like a rotten state. Almost there. Braised pork must be cooked delicious and not greasy. Come on, our meat is out of the pot. Take it out. First pour the soup from one bowl into another, because this soup is very hot, and it is easy to burn your hands if you don't cook it well. A man with a good hand like me doesn't need to go to so much trouble. Everything is upside down.
Isn't it beautiful ~ hahaha, come on, let's have a look at the meat. Look at this leather! The essence is there! Look at the color!
Look at this meat.
Come on, keep drawing.
The oil used for frying braised pork is the oil I used for frying crispy meat last time. I sifted out the impurities with a sieve and kept the fried braised pork. I also fried tiger skin and chicken feet. Anyway, Chinese New Year is all 18 kinds of martial arts, and you can fry a lot of things at once. Have you seen enough? Eat while it's hot! The bibimbap with dried plum vegetables is great. I like to eat the dried plums here in the rice crust best. When I was a child, all the meals cooked by firewood had crispy rice, and the dried plums in braised pork were simply a must, which made my teeth smell good. Now there is no rice crust, and it is delicious wrapped in rice cakes. The remaining braised pork and dried plums can also be used to make dried plums patties!
Okay, I'm tired. I hope you are satisfied with today's braised pork.