Now let's share the practice of braised pork, which is also a must-have dish at our Cantonese banquet. The method is simple, but it tastes good.
Ingredients: 3 kg of pork, 1 small handful of sauerkraut, peanut oil, rice wine, rock sugar, soy sauce, salt, water, etc.
The specific steps are as follows:
Step 1: Prepare three or four kilograms of pork first. First, put the pork with bones in front. After washing the meat, cut it into slightly larger pieces. You can't cut it too small, because the meat will become much smaller after stewing. In order to ensure the taste, cut the meat slices into one to two centimeters thick and two to three centimeters wide. It can be bigger, but not smaller.
Step 2: After the meat is cut, prepare a larger wok, pour the meat in and stir fry over medium heat. Stir-fry the pork dry first, and then stir-fry the pork slowly. At this time, we will add some rice wine and a little peanut oil, and continue to stir fry over medium heat to make the pork belly taste. This is the most important step of this braised pork. Be sure to stir-fry its meat flavor. If the meat is fat, we must fry it.
Step 3: fry the meat until the surface is slightly yellow, then turn off the heat, add more than ten grams of rock sugar, and add a little soy sauce until the color is the highest. The fire in this step must be controlled to a minimum. After adding soy sauce, it is easy to paste if the fire is too big.
Step 4: Prepare the casserole of stewed meat in advance, transfer the pork that is evenly fried and colored into the casserole, smooth the meat slightly, and add boiling water. Because the casserole is not easy to dry, you don't need to add too much water, just pass the noodles.
Step 5: Cover the pot and simmer for half an hour on low heat, or simmer for about 40 minutes on low heat.
Step 6: After the time is almost the same, open the lid and stir fry, then add the right amount of salt and stir fry evenly. Cover the pot again and turn off the heat 15 minutes.
Step 7: At this time, we first prepare some sauerkraut, clean it, squeeze it dry, then chop it, cut it and pour it into the pot. First, fry the sauerkraut until it is sour. Don't fry it too dry. Sauerkraut can be put on a plate and spread well.
Step 8: stew the meat in the pot until it is soft and rotten to your liking. Don't stew the juice dry, leave a little juice, take it out after turning off the fire, spread it on the pickled vegetable noodles, and then pour a little juice to eat.
This delicious Cantonese braised pork is ready, and my favorite friends will try it. Braised pork belly is delicious, fat but not greasy, with lean meat or firewood. Pickled sauerkraut absorbs soup and tastes delicious.
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Hello, everyone, I am Tietou, a Hakka who loves to cook!
There is no gorgeous language, no magnificent environment, and some are just iron-clad people who cook for their families with their hearts; Share with you detailed home cooking recipes, Hakka food, home cooking snacks and so on. If there are any shortcomings, welcome your advice! In the world of food, let's make progress together and cook more and more food for our families!