1. Choose high-quality meat: this is to make the focus of the braised pork is not greasy, as long as the right choice of meat, braised pork grease can be reduced by half. What kind of meat for quality? My experience is with skinned medium pate. In the industry we will generally divide the five-flower meat into upper five-flower, lower five-flower and middle five-flower, upper five-flower is close to the back of the spine, more fat, lower five-flower is the belly position, this place is more lean, and in the middle of the lower five-flower and upper five-flower is the best five-flower, five-flower three-layer shape, lean in the fat, fat in the lean.
2. first boiled to break to oil: buy the meat first cut into large pieces, and then put into the water to boil for about 20 minutes to break to life, this operation can not only play a deodorization, stereotypes (made of braised pork does not deform), but also the role of grease.
3. Stir fry to oil: in the hotel in general batch production will use the "fried", fried pork inside the excess oil, the family can not make so much at one time, and if you use the oil to fry is also relatively easy to dirty oil, so the family production is best to choose to stir fry (after the knife into the size of an even block). Hot pan cool oil sliding pan, the pork into the pan (no need to add oil), medium-low heat slowly stir fry pork oil, until the surface of the golden brown, poured into a leaky spoon to control the oil. Stir frying not only can go greasy, but also can play the role of deodorization, coloring and so on.
4. braised meat stewing priority use of pressure cooker: traditional batch production of braised meat is generally used in iron pot slowly stewed to soft, and home made less I recommend the use of pressure cooker. Braised meat in the state of high pressure is easier to press out excess oil, and the use of pressure cooker can also shorten the cooking time, two centimeters square pieces of pork, generally speaking, the pressure can be about 10 minutes to soft and rotten, and then in the next collection of juice in the process of removing the pressure cooker floating oil, you can remove part of the grease.
5. Reasonable use of sugar seasoning: in my brine article often and we talk about sugar in the brine not only color, deodorant, aroma effect, there is a certain de-greasing role in the production of braised pork is also suitable for a catty of meat can be added to the 50 ~ 100 grams of sugar, de-greasing effect of the best, it is best to use rock sugar.
6. In addition to the above methods of greasiness, braised pork can also be added to some easy to absorb fat ingredients: such as white radish, it can absorb the fat in the meat, so that braised pork is more clear mouth, but also the radish aroma and the aroma of the meat and the fusion of radish flavor, radish flavor is better.
The above shared a few ways of braised pork to get rid of grease and fatigue, the following share a home version of braised pork specific production process, I hope that the little ones reference.
Family version of braised pork
Raw materials and seasonings:
Medium pork with skin, rock sugar, MSG, salt, coriander, star anise, cinnamon, Angelica dahurica and so on.
Start making:
1. Buy 1000 grams of pork, first cut into large pieces. Then find an unused broken pot, the bottom of the pot is hot will be pork skin side down, branding excess stubble, and then put the meat in the water, with a steel wire ball to wipe off the surface of the paste spot.
2. Add water to the pot and then put the pork, open high heat and boil, remember to skim off the upper layer of foam during the boiling process, and then add a little wine, green onions and ginger, and turn the heat to cook for 20 minutes until broken.
3. Fish out the pork to cool a little, cut into 2.5 cm pieces. In a clean pan, cool the oil in the skillet and add the chopped pork pieces, stir-fry over medium-low heat until the oil comes out and colors up, then pour out the pork and drain off the excess oil.
4. Another pan into a little oil, add 50 grams of rock sugar to start frying sugar color. When the stir-fry icing sugar melted to caramel color, down into the pork stir-fry, when the sugar color evenly wrapped around the meat when cooking a spoonful of wine, and then add boiling water did not exceed the surface of the meat, and then add 100 grams of fresh flavor, 150 grams of icing sugar, 20 grams of salt, three star anise, cinnamon a small piece of incense leaf 5, 3 pieces of Angelica dahurica, ginger 50 grams of seasoning, boil and then poured into the high-pressure cooker, the steam pressure for 10 minutes.
5. Time to open the lid of the pressure cooker, skim the floating oil on top, pick off the ginger and spices, open the fire juice (you can also pour the meat into the iron pot to collect the juice), and so the soup collected to the viscous can be mounted on the plate.
Home version of the braised pork production skills
1. branding the meat of this step can not be missing, it can not only remove the excess stubble, there is a certain deodorization effect.
2. Don't cut the meat too small, 2.5 centimeters square is appropriate, otherwise it is easy to break during the pressing and burning process.
3. Stir-fry pork before you must burn the pot hot, if the pot is not hot enough, pork skin into the skin after the gelatinous increase will stick to the bottom of the pot, destroying the integrity of the pork skin, stir-frying time should also control the fire, the fire is too big, easy to scorch out of the oil.
4. pressure cooker pressure braised pork, water should not add too much, or seasoning bland, water can be submerged over the surface of the meat, add water remember to heat water, it is best not to use cold water.
5. pressure cooker pressure, but also to reasonably control the fire, because adding sugar-colored soup, fire is particularly easy to color black, so after the pressure cooker steam should be changed to a small fire, if the pressure is good after the color of braised pork is too light, you can add an appropriate amount of soy sauce in the process of juicing.
6. braised pork production has to add soy sauce, there is not to add, if you add soy sauce, sugar color must be fried tender, the sugar color fried, to be first into the pork and sugar color stir fry evenly and then add water, so that fried sugar color not only play a role in coloring and seasoning, but also improve the gloss of the dish, the pot before it is also easier to collect the natural gravy.