Casserole marinated meat home version, learn "1 blanched 2 fried 3 brine", brine meat crispy into the taste is not greasy, simple.
Brine meat, but a hard dish in kitchen cooking, many people feel that its approach is more complicated, or go to the brine shop to buy some relief, sometimes even decided to marinate a meat at home, spending time and energy, making the brine meat is not tasteful, and it is still relatively greasy to eat. So, is there a time-saving, but also relatively simple way to make the marinated meat crispy, fragrant but not greasy? As a foodie who loves food, the answer is, there must be.
Today for everyone to share this casserole brine meat family version, compared to the hotel's approach is much simpler, do not use a pressure cooker, as long as there is a wok and casserole at home, because the use of casserole to marinate the meat takes a short time, and the taste is more fragrant, the following with the small editor to learn this "one blanched one fried a brine", made out of the brine meat is just right, crisp and elastic, but also does not appear to taste chai, fragrant but not fatty, especially delicious, whether at home bibimbap or good, or the meat chopped into a sandwich into the cake, do not lose the meat sandwich steamed bun sold outside, You can try it at home and take a look at the detailed methods together.
<h1 class="pgc-h-arrow-right" > casserole brine preparation method</h1>
Ingredients: 3 catties of pork belly.
Ingredients: 300 ml of light soy sauce, 20 g of dark soy sauce, 20 g of sugar, 1000 ml of water, 100 ml of cola, appropriate amount of oil.
To make brine spices: 200 grams of onion, 50 grams of garlic, 30 grams of ginger, 5 grams of dried red pepper, 3 grams of star anise, 2 grams of peppercorns.
In the first step, wash and cut the pork belly into large pieces, boil in cold water over high heat, cook for 20 minutes, cook until the meat pieces become cooked, turn off the heat, fish out and soak in cold water, wash and drain, cut into 1 cm thick slices and set aside. Pork belly is not sliced first, but cooked and then cut directly under the pot, which is convenient for controlling the thickness of the meat slices. The cooked meat pieces are stirred with cold water to make the meat pieces elastic.
In the second step, the onion is peeled and sliced, the garlic and ginger are peeled and loosely patted with a knife, the dried red pepper is cut into two pieces, the pepper seeds are removed, rinsed, and the star anise and pepper are put into the spice package together. Dried red peppers can be added according to personal taste.
In the third step, pour a small amount of oil into the oil pot, heat it on low heat, add sliced onion, garlic, ginger and pepper segments and stir-fry for 5 minutes to fry the flavor. The aroma of the ingredients must be fully fried, otherwise the marinade is not strong enough.
The fourth step, pour 1000 ml of water, 300 ml of soy sauce, add sugar, stir up the old soy sauce, put in the spice pack containing star anise and peppercorns, turn the heat to boil for 5 minutes, then turn the heat down and continue to cook for 10 minutes, turn off the heat, and the marinade will be ready.
Step 5: Take the casserole dish, pour the marinade and all the spices into the casserole dish, then add the sliced pork belly, pour in 100 ml of cola, bring it to a boil over high heat, cover the lid and reduce the heat to brine for 1 hour. The marinade must not have been sliced meat, because the sugar has been added in front, pay attention to the dosage when pouring cola, according to the ratio of water 10: cola 1.
In the sixth step, wait until the meat slices are soft and the color becomes reddish and turn off the heat. Don't rush to take out the meat slices first, continue to soak in the marinade so that the pork belly is more flavorful, soak for about 30 minutes, and then fish out to eat.
<h1 class="pgc-h-arrow-right" > nagging a little:</h1>
1, the use of casserole can make the pork and soup evenly heated, save the brine time, the meat flavor will be fully released, and the casserole has better heat preservation, the marinated soup is not only rich, but also maintain the original taste of the ingredients.
2, this marinade method is very simple, especially suitable for family production, especially the marinade of marinade pork belly, which contains gum and salt, which will freeze after cooling, can be put into a jar and stored in the refrigerator, so that about 1 month will not be bad, and then used to brine other ingredients, just need to use low heat to put fresh ingredients into the slow brine on the line.
3, the choice of pork belly to use "fat two thin three" meat pieces, this proportion of pork belly fat less with a certain amount of grease, made than pure lean meat taste to be oily, eating will not be too dry.
4, cola contains a carbonated ingredient, this carbonic component helps to soften the meat, when making brine meat can pour some cola, speed up the softening speed of the ingredients, save brine time, make the ingredients taste faster, the sweetness of cola can also be leached into the pork, so that the brine meat taste sweet, reduce the greasy feeling.
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