Braised pork, a true national delicacy. Regardless of the white mountains and black water, the north and south of the river, as long as you want to relieve your addiction, a bowl of crispy and fragrant braised pork is definitely the first choice. There are a hundred Hamlets in the hearts of a hundred people, and in the hearts of a hundred people, there are also a hundred braised meat methods, whether it is the rich sauce in the northeast, or the crispy and crispy skin in Guangdong, or the thick oil and red sauce in Shanghai, which is the favorite of the locals. If you ask where the braised pork is best? This seemingly unanswered puzzle will always get "grandma's roast, mom's cooked bowl", the older generation of braised pork is our first memory of food, which is Chinese braised pork plot.
Braised pork is a benchmark for cuisine, no matter which way, delicious braised meat must be ruddy in color, soft and crispy, fat and not greasy, the older generation of people in the family will follow the 3 traditional old experiences of "cooking and frying". Every time the braised pork is made to make people "unstable", can't wait to take a bite to relieve the hunger, and the method is particularly suitable for home cooking, although the steps are many but not complicated, according to the cooking everyone can make delicious braised meat.
<h1>Traditional braised pork practice</h1>
Selection: The selection of braised meat needs real pork belly, also known as rib meat, three layers of meat, is next to the pork ribs, a layer of meat on the abdomen, fat sandwiched muscles, fat meat, fat meat is easy to melt when heated, lean meat is also cooked for a long time without firewood, is the only choice to do braised meat, if you use hind leg meat, plum blossom meat, etc. It is a lot worse, and it has not failed to do it.
<h1>【Roast pork belly skin】</h1>
Braised pork is with skin meat, inevitably there will be pig hair attached to the skin, under the pig skin is also one of the sources of pork fishy taste, before making braised pork, you need to use a hot pot or open fire to burn the pork skin to brown and slightly blackened, completely remove the pig hair and fishy taste, and make the meat skin easy to soften.
<h1>【Boiled pork belly】</h1>
After the pork belly is cooked, scrape the skin with a knife, wash it, put cold water into the pot, add the appropriate amount of green onion, ginger, cooking wine and cook for about 15 minutes, chopsticks can just be inserted and fished out for later.
Pork belly knife is generally cut into squares, can be large or small, but not too small, generally 3-5 cm square is the best, prepare spices: star anise, cinnamon, fragrant leaves, green onions, ginger, white root.
<h1>【Fried pork belly】</h1>
Before the pork belly is cooked, it needs to be fried first, the bottom of the pan is smeared with a small amount of oil to prevent sticking to the pan, pour in the pork belly pieces, fry over medium heat until several sides are slightly browned, pour out excess oil, so that the braised meat is fat and not greasy, increasing the aroma.
The fried pork belly is stir-fried with spices for a few minutes, and the spices are sautéed to bring out the flavor.
<h1>【Add sugar color, soy sauce, etc. to taste】</h1>
After the pork belly has been fried, it is necessary to start seasoning and coloring, add sugar color stir-fry evenly colored, 1 and a half pounds of pork belly add 4 spoons of soy sauce, 2 spoons of sugar, half a spoon of pepper, salt stir-fry evenly, add the hot water of the pork belly, add about 2 spoons of high white wine. The color of braised pork is completely dependent on sugar or soy sauce, braised meat is not rosy and fails, sugar color can be prepared in advance, no sugar color can be directly used braised soy sauce or dark soy sauce.
<h1>[Simmer until the braised pork is soft and rotten].</h1>
The processed pork belly is all poured into the casserole pot and simmered, it takes about 1 and a half hours, the braised meat to achieve the best state of consumption, taste the salty light when it is about to come out of the pot, you can add salt and chicken essence to taste, and finally open the pot lid to cook until the juice can be out of the pot.
You can also put it in a pressure cooker, simmer for 20 minutes, and finally open the lid of the pot to cook until the juice is collected, the taste is actually not much different from the casserole.
<h1>---Old Well said——</h1>
To make braised pork, the three steps of roasting, boiling, and frying (or frying) are indispensable, and no matter what is missing, the taste will be worse. It is not difficult to make a bowl of delicious braised pork, it is difficult to be careful, the older generation of the practice is like a history book passed down from generation to generation, according to Tu Suoji, half afternoon grunting began to stew, until the warm yellow evening of the oblique sun, the fragrance has drifted out of the window, floating out of a few blocks, dinner meat aroma wine aroma, beautiful!
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