Braised pork is a common home-cooked dish, very popular with the public, when making, it is best to use pork with three layers of flowers, the pot is mainly casserole, the finished product is sweet and fluffy, the entrance is melted, about the method of braised pork, let alone say that there are more than a hundred kinds of things, everyone's approach is different, Sichuan flavor of braised meat, salty and fresh slightly spicy, Hunan Mao's braised meat, salty and fresh slightly spicy back to sweet, and Shanghai braised meat, it is more characteristic, thick oil red sauce, sweet is moderate, Shanghai braised meat generally does not enlarge the material, star anise, cinnamon are not needed, Yellow wine will be put more, the wine aroma is relatively heavy, there are also a lot of rock sugar, the taste is salty and sweet, very delicious.
Braised pork in each region, has its own characteristics, and no one is authentic, who is not authentic, suitable for their own tastes, is the best, China has eight major cuisines, each cuisine has its own style, braised meat is unpredictable, since the invention of "Su Dongpo", it has been widely concerned, because of his tireless efforts, braised meat only to the public stage, after hundreds of times of braised meat, Su Dongpo summed up a truth, "slow fire, less water, fire when it is beautiful", This sentence is worth learning, slow-burning braised pork, in order to slowly stew out of the braised meat, sweet and fluffy, soup overflowing, very delicious.
If the home conditions are good, really hate to eat braised pork every day, in some areas, braised pork has become the standard side dish of the banquet, a piece of neatly placed braised meat, color such as agate, neatly revealed, very festive atmosphere, whenever there is a wedding banquet, there will be braised meat appears, it represents "red fire", "red" and "Hong" pronunciation is the same, people want to please a good head, Hong luck when the head, braised meat generally appears as a wine meal, but also a hard dish representative, all year round seasons, meaning the owner's generous atmosphere Today, to share a Shanghai braised pork method, Huang Lei's main dish, without star anise, cinnamon, fragrant leaves, can also make delicious braised meat, thick oil red sauce, let people eat addictive, it is recommended to collect spare.
<h1 class="pgc-h-arrow-right" data-track="7" > Shanghai braised pork</h1>
Ingredients: Pork, ginger slices
Seasoning: dark soy sauce, light soy sauce, salt, old rock sugar, rice wine
1, prepare 1000 grams of pork, require skin, fat and lean three layers of pork belly, so that the braised meat produced has a good taste, fat but not greasy, cut into large pieces, do not cut too small, will appear very small.
2, prepare a pan, no need to pour oil, open medium and low heat, put the meat pieces evenly on the bottom of the pot, as the bottom temperature of the pan rises, it will gradually fry out the grease, remember to turn over the noodles frequently, let the meat pieces heat evenly, fry the fat oil do not, so that you can reduce the greasiness.
3, prepare a casserole, do not put water, but pour a bottle of yellow wine, the amount of wine to not over the meat pieces, two pounds of meat may need a bottle of yellow wine, flower carving wine is more vintage, also belongs to the rice wine series.
4: Add 3 tablespoons of light soy sauce, 2 spoons of dark soy sauce, 2 slices of ginger, turn to medium heat and heat until the soup is boiling.
5, after the pot is opened, put the meat pieces in turn, turn into a low heat, that is, a low heat, slow simmer for 50 minutes, the alcohol will slowly evaporate with time, people do not go too far, always pay attention to the situation in the pot.
6, wait for 50 minutes, add a piece of old rock sugar, the right amount of salt, cover the pot lid, continue to stew for 20 minutes, the fire does not change, or small fire on the line, "slow fire, less water, when the fire is enough, it is beautiful."
7, the heat is stewed enough, the color of braised meat will be very beautiful, if you do not love to eat sugar, you can put less, if you want sugar color is beautiful, then you must put more sugar, 20 minutes later, the fire to collect the juice, if the bibimbap to eat, remember to leave some soup juice, receive thick can be, do this braised meat, thick oil red sauce, soft glutinous sweet, really under the rice.
<h1 class="pgc-h-arrow-right" data-track="24" > skill summary</h1>
1, here you can take a look at the recipe, 1000 grams of braised meat, 700 grams of rice wine (flush with the meat pieces), 60 grams of rock sugar, 3 grams of salt, 3 slices of ginger, 30 grams of soy sauce, 15 grams of dark soy sauce.
2, after adding sugar braised meat, but also need to simmer for 20 minutes, during this period, you need to open the lid and stir, because after adding sugar, the soup will become viscous, easy to paste the pot.
3, want to eat the entrance to melt, meat do not fry for too long.
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