Hello everyone, today to share with you the preparation method of home-cooked braised meat, neither blanching water nor adding water to stew, out of the pot tender and not woody, fat but not greasy, look at it is particularly appetizing.
When it comes to braised pork, I believe that everyone is no stranger, it can be said to be the most classic and homely dish in our daily life, and almost every household will make braised pork to enjoy. Especially now that the price of pork has fallen wildly, in some places it has even reached the same price as vegetables. Pork for us, but also become affordable and delicious, to achieve the freedom to eat pork. I don't know what the price of pork in your place is now?
Braised pork in the production, the main use is the pork belly position of the pig, this part of the meat fat and lean, and lean meat more fat meat less, used to cook braised meat is the most appropriate. But although the braised pork is delicious, many friends complain that the braised meat they make tastes too chai, and the color and color are not good at all. In fact, to make braised pork, the most taboo is to directly boil water and add water to stew, want to make authentic braised meat, the following follow me to learn together.
<h1 class="pgc-h-arrow-right" > [braised pork].</h1>
Ingredients: pork belly, ginger, star anise, cinnamon, fragrant leaves, sugar, braised soy sauce, cooking wine, oyster sauce, salt, beer
make:
1, buy back the pork belly without washing, directly cut in half, put its skin down into the pot, open the medium-low heat to burn to remove the remaining pig hair and odor on the pig skin.
2, when it is burned to brown, put it in warm water, use a kitchen knife to scrape off the impurities on the surface of the pig skin, and then fully clean it.
3: Then cut the pork belly into large pieces, cut it into a bowl and set aside, prepare another piece of ginger, cut into thin slices, put it into a bowl, and then add 2 star anise, 3 fragrant leaves, and a small piece of cinnamon.
4: Next, start the pot, pour in the appropriate amount of cooking oil, put two spoonfuls of sugar, turn on low heat and stir-fry, and fry the sugar thoroughly to melt.
5, probably fried out of the jujube red sugar color, and small bubbles, the pork belly into the pot continue to stir-fry, to fry it out of excess oil, let it fully colored.
6: Sauté for about two or three minutes, pour the ginger slices, fragrant leaves, cinnamon and star anise into the pot, continue to stir-fry over low heat, and stir-fry all the spices.
7: After the aroma comes out, add a spoonful of braised soy sauce and a spoonful of cooking wine to the pot, stir-fry until the sauce is boiled, and the color of the pork belly becomes thicker, turn off the heat first.
8: Then transfer the fried pork belly into the rice cooker, add an appropriate amount of salt, a spoonful of oyster sauce, a small can of beer, and use chopsticks to organize, start the switch, and simmer the pork belly for 40 minutes.
9, simmering time to come, open the lid to clip out the spices, and then continue to start the cooking button, the soup in the pot is thick and viscous, you can come out of the pot and plate, sprinkle with a little green onion garnish, delicious.
10, do a good braised meat, the color is bright and attractive, eat into the taste and soft and tender, fat but not greasy, learn friends can try.
<h1 class="pgc-h-arrow-right" > tips:</h1>
1, in the process of boiling pork belly, pork belly will shrink, so when cutting it slightly cut into large pieces, it is more enjoyable to eat.
2, when frying sugar color, the whole process should be kept on a low fire, the fire is easy to fry the sugar color fried paste black, and the dishes made are easy to be bitter.
3, beer can be very good to remove fishy and fragrant, so that the stewed braised meat, the meat is tender and not chai, and its dosage and pork belly can be kept flush.