Introduction: How to do braised pork is fragrant and soft and delicious? Keep in mind "4 tricks", the meat is not firewood, no greasy feeling

The weather is getting colder and colder, my family to buy pork more and more often, so that the family to eat some good, so smooth winter. When you buy pork, as long as you come across good pork, I will always buy it home and make a best braised pork for my family, which is very flavorful and delicious, and you will enjoy eating it.

Usually with pork fried vegetables, children do not love to eat, may be too many caries in the mouth, and braised pork is particularly soft, gently chewed, there is a kind of melt-in-the-mouth feeling, the child especially like to eat, especially the fat with the skin part of the child often eat a lot, a little bit of greasy, very tasty.

Braised meat, no matter what flavor, must be done enough sticky, fragrant enough, eat not greasy line, if you make the braised meat eat very firewood, fat part of the eat very greasy, but also with a fishy taste, this is considered a failure of the braised meat. So how to do braised meat is fragrant and soft and delicious?

Share successful experience, do braised meat, keep in mind the "4 tricks", meat flavor is not firewood, no greasy feeling!

I think a lot of people have eaten braised meat in the restaurant, when it comes up, the first glance gives the impression that the color is good, red and attractive, and go to clip the meat, as if not careful, the meat will be rotten, wait until you eat into the mouth, glutinous texture, even the lean part of the meat is tender, not hard, not faggot, fat part of the eat up a little bit of greasy, ate and still want to eat. In fact, you want to make this effect, you can do at home, you need to get the hang of it.

Let's take a look at the specific method of braised pork

Make braised pork

Steps:

First of all, you have to choose a good pork, buy pork, go to pick the next pork, that is, boutique pork, the naked eye go to see the layers clearly, if the fat part of the meat is too much, it is not recommended to use to make braised meat, otherwise the taste is not good. In addition to making braised meat at home, do not need too much seasoning, simple a few good, like anise, cinnamon, ginger, scallions, rock sugar, soy sauce, cooking wine, these ready to go, the other unfamiliar spices do not put, to avoid making a bad taste.

The pork hair on the clean, cut into small pieces, cool water in the pot blanching, blanching remember to add ginger and cooking wine, skimming off the surface of the water after the dirt, fish out and put in warm water to clean.

Add a little oil in the frying pan, afraid of frying pan, meat cool oil in the pan, stir fry part of the grease, after stir frying to do out of the braised pork eating not greasy, taste better.

However, the stir-fry can not be excessive stir-fry, otherwise the meat shrinks too much, very unattractive, and after stir-frying, to the excess oil out, not so much oil.

After leaving some oil in the frying pan, pour in the right amount of rock sugar, stir fry sugar color, pour the meat into the pan, quickly stir fry color, sugar color can make red braised meat, this step is indispensable.

Add enough hot water after coloring, put ginger slices, scallion segments, and then put a little star anise and cinnamon, open high heat and cook until boiling.

Then adjust the small fire simmer until the meat is cooked through, the onion and ginger, spices are picked out do not, sprinkle salt and soy sauce to enhance the flavor of freshness, cover the lid and cook for a while, the meat a clip to be rotten kind of state can be.

Want to braised meat thick and red, remember to stir fry the juice on high heat.

Braised meat is done, Remember the 4 tips :

(1) choose a good choice of meat, pick the next five meat, pick the wrong taste poor.

(2) do braised meat a few times with water can not be wrong, blanching when you need cold water, blanching after the need for warm water, stewing when you need hot water, with the right water, braised meat is soft and sticky enough, and vice versa, with the wrong water, the lean part of the hard and difficult to eat.

(3) do braised meat, not only blanching, but also meat stir-fried for a while, so that you can remove some of the grease, to ensure that the braised meat is not greasy, if you do not do this step, eat a few pieces of the mouth will feel greasy.

(4) do braised pork fried sugar color is very critical, can not omit this step, some people directly with the old soy sauce color, this is not right, because the old soy sauce coloring meat black, not red, and icing sugar fried sugar color is not only good taste, color is also good, it is recommended that not too good friends to practice more hands.

Share Frying sugar color Practice:

Frying sugar color, add a moderate amount of cooking oil to the pot, the oil is fifty percent hot, the rock sugar put in, the spatula constantly stirring, completely melted, adjusted to a small fire fry, to avoid burning. Then still keep frying, until the pan appeared reddish brown, and there are dense small bubbles, the meat pieces hurriedly poured into the pan stir fry color.