Braised pork, as one of the representatives of traditional Chinese dishes, is loved by many people for its bright red color and mellow taste.
On May Day, a chef friend came to my house for a chat. I asked him, why is the braised pork made at home not as good as the one you make in a restaurant?
He laughed and said that the braised pork made in the restaurant was the same as the meat made at home. Let's do it in your kitchen now, and you can see if it's the same as what you do. As soon as we said we would do it, the two of us went to the kitchen and started making braised pork.
Pork belly: 500 grams, choose fat and lean pork belly, the best taste.
Prepare ginger, rock sugar, cooking wine, dark soy sauce, light soy sauce, and water.
Wash the pork belly and cut it into 2 cm cubes. Slice the ginger and set aside.
Stir-fry sugar: Add a small amount of oil to the pan, add rock sugar, heat slowly over low heat, and stir constantly with a spatula until the rock sugar is completely melted and dark red.
Add the pork belly: Pour the sliced pork belly pieces into the pan and stir-fry quickly so that each piece of meat is coated in sugar. At this point, the color of the pork belly will gradually turn red.
Seasoning: Add ginger slices, cooking wine, dark soy sauce and light soy sauce, and continue to stir-fry evenly. Dark soy sauce is used for coloring, and light soy sauce is used for seasoning, and can be added in an appropriate amount according to personal taste.
Add water: Add enough water to cover the meat. Once the heat is boiling, reduce the heat, cover the pot and simmer for about 40 minutes.
Juice removal: When the soup gradually thickens and the color of the braised pork becomes more red and bright, gently turn the meat pieces with a spatula to prevent them from sticking to the pan. Continue to simmer for 5-10 minutes until the soup is thick and the pieces of meat are tender.
When stir-frying the sugar, stir-fry slowly over low heat to avoid burning.
After adding the pork belly, stir-fry quickly so that it is evenly coated with sugar.
When simmering, it should be simmered over low heat, so that the braised pork can fully absorb the soup and have a more mellow taste.
When collecting the juice, keep turning the meat pieces to prevent them from sticking to the pan.
The chef said that now, the braised pork is ready, you taste it, is it a taste with what you eat in the restaurant.
I tasted two pieces and said that it tasted similar to what I made, and it was still not as delicious as what I made in a restaurant.
The chef laughed and said, "You go out and wait another five minutes, then come back." ”
Five minutes later, I went into the kitchen and tasted another piece, and it really tasted the same as the braised pork in the restaurant, and it became delicious and palatable.
I asked him, how did you get it? He laughed and said, nothing else, just a big handful of rock candy and it burned for another five minutes. This is the secret that the meat you make at home is not as delicious as the meat you make in a restaurant.
He went on to say that pork is fresh when it meets sugar, and sweet meat is the best quality. The braised pork made at home has much less sugar than in the restaurant, so it is not as delicious as the braised pork in the restaurant. The gap is one more handful of rock sugar.
I see!
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