The south has begun to cool down significantly, this time the most suitable to nourish the body of one of the ingredients is the seasonal chestnut, a few days ago bought 20 yuan of chestnuts with half and chicken with, today we use the remaining half and pork belly to match, such a combination is also a good autumn tonic food. Chestnut braised pork should be a Sichuan dish, a famous dish with Sichuan characteristics.
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Whether the braised pork in the chestnut braised meat is good or not, it depends on whether the fat meat can be melted in the end, the lean meat is lean and not chai, which is also one of the most basic requirements of stewed pork belly, not much to say, we directly into the kitchen on the stove to start.
<h1 class="pgc-h-arrow-right" data-track="3" > the method of chestnut braised pork:</h1>
【Ingredients】: pork belly 700 g, chestnut 260 g.
【Ingredients】: 1 large piece of ginger, 5 cloves of garlic, 2 spring onions, 1 orange peel.
【Seasoning】: edible oil, salt, cooking wine, high liquor, soy sauce, dark soy sauce, monocrystalline rock sugar, southern milk.
【Preparation】:
1, it is best to choose three layers of pork belly, such meat will not be greasy to eat fat, thin will not be chai. My pork belly belongs to the serious fat, it should be said that most people can not accept, this point do not learn from me, I am good this mouthful.
2: Rinse the appearance of the pork belly, then cut into strips and then cut into mahjong chunks (about 2 cm). Try to control it when cutting, not too big, because the larger the land, the more greasy it is. I like to eat big, so it is seriously oversized.
3, add water to the pot, pork belly cold water under the pot blanching water, so as to fully release the blood water and impurities, but also can remove the fishy smell.
4, pork belly in the boiling water when we can add a few pieces of ginger and cooking wine to enhance its fishy effect, if it is native pork, then the step of boiling water is redundant, is waste. In any case, blanching water will deplete the meat aroma and nutrition of pork.
5, because this pork belly will not be cleaned after blanching water, so when there is foam we will skim it in time, so that the water in the pot can be kept in a relatively clean state, the water is clean, and the meat is clean.
6, this pork belly blanching time can be slightly longer, I this from the start of the fire timekeeping timer about 18 minutes, has been to cook the pork belly to a translucent state, about 5 mature, this state is in a state that is about to start spitting oil, this time you can fish out the water control backup. Just pick the ginger slices and don't. After the pork belly comes out of the pot, you can prepare a pot of boiling water, and now you can use it when you burn it.
7, the chestnut is bought peeled well, if the purchase is not peeled, then first in the chestnut more pointed position with a knife to cut a hole (pay attention not to hurt the hand, now the market has a machine to peel the shell of the chestnut to sell, this is the most convenient), and then put in boiling water, add half a spoon of salt can first into a bottom flavor, boil on high heat for 5 minutes and then fish out and put cold water to soak for 10 minutes, so it is easy to peel the shell.
8, after the climate cools down, it can be said that ginger is a very good cold repellent ingredient, and there is a good fishy effect, we are also exquisite when matching ginger, because the effect of ginger meat and ginger skin is completely opposite, ginger meat can drive away cold, and ginger skin is cold, so we have to remove the ginger skin and then use it. After the ginger peel is removed, it should be washed and then cut into large pieces with a knife for later use. I used the better ones for roasting meat, and the bad ones for blanching pork belly.
9: The garlic does not need to be cut, peeled and crushed with a knife.
【Cooking Method】:
1, wash the pot clean, heat the heat after adding 30 grams of cooking oil, and then add 15 single crystal rock sugar to start frying sugar color, fry sugar color can be fried with water or oil, this sugar can be used cotton sugar, white sugar or rock sugar can be, but the color of the rock sugar is more transparent and better.
2, for a person who can not fully control the heat, when frying sugar color must be a small fire, willing to take a longer time, do not fry the sugar color overheated, when the sugar begins to melt, you must use a spoon to stir-fry continuously, so that the heat is more uniform, and it will not burn.
3, has been a small fire, has been to keep stir-frying, until the color becomes amber, can smell the taste of caramel, it means that the heat, it can not continue to fry, otherwise the aroma will begin to become bitter. The most important thing now is to turn off the heat, of course it is okay to take the pot away or if you are fast enough not to turn off the heat.
The rock sugar melts gradually
The rock sugar melts all the way
The melted rock sugar begins to change color
Such a color will do
4, pour the pork belly into the pot and quickly stir-fry evenly, about three or five times can turn on the fire, continue to stir-fry with a low heat, so that the pork belly can be evenly wrapped in sugar color, but also the pork belly inside the fat stir-fry out.
5. When the pork belly is about to start spitting out the oil, we put the ginger slices and 2 star anise into it and sauté it together to make the aroma.
6, if there is a tangerine peel can put a piece, I did not find the tangerine peel, just have oranges, so I peeled a tangerine peel into it, although the effect is not as good as the orange peel, but there is better than nothing, this orange peel can play a role in the effect of degreasing and increasing the fragrance, of course, you do not like this taste can not be put.
7, the pork belly sautéed until the beginning of the oil, we can pour 30 grams of high liquor to increase the flavor, add good and quickly stir-fry evenly. Alcohol volatilizes with a fishy smell when catalyzed by high temperatures, so you don't have to worry about the smell of alcohol at all.
8, then you can add boiling water that can not pass the pork belly, pay attention! If you add cold water, the meat will tighten and harden, then it will lose its soft and tender taste. After adding boiling water, you can change the fire.
9, the next step can be seasoned, if there is a southern milk at home, we will add 20 grams of southern milk, this southern milk has red yeast rice, is a good natural pigment, it can not only increase the color, but also increase a unique flavor of curd milk.
10, add 6 grains of rock sugar, rock sugar can make the color of the dish more oily and red, but also can play a certain role in de-greasy. The effect of adding rock sugar will be slightly sweet, so if you don't like sweetness, don't add rock sugar.
11, add 15 grams of light soy sauce and 5 grams of old soy sauce to brighten, but also bring the taste of sauce.
12: Then put the chestnuts into the pot, stir well, and when the soup is boiling again, then reduce the heat and cover and simmer for 40 minutes.
13, in the stew to turn several times, so that all the ingredients are heated evenly, but also can make all the ingredients more uniform. After 40 minutes, the soup in the pot has been reduced by half, and at this time we can pick out the orange peel, star anise and ginger slices, so that the dish will not affect the enjoyment experience.
14, and then add some salt to add some salt to add flavor, you can use chopsticks to dip some soup in the pot to taste the taste and then decide how much salt to add, so as to be accurate. You may ask, why don't you add salt when you start seasoning, but now? This is because if the salt is added earlier, the salt will tighten the protein in the meat, so that the meat will become more hairy and hard. And then add salt in the later stage, the meat at this time is basically fixed, that is, it will not have any impact on the meat quality.
15, after adding salt, we will change the heat to start collecting juice, when collecting juice, we must keep stir-frying, the juice in the pot will become more and more thick, so that you can completely wrap the pork belly.
16, like the garlic flavor of this time can add garlic to stir-fry together to harvest the juice.
17, the juice should not be too dry, to leave a little. Ready to pan and plate.
<h1 class="pgc-h-arrow-right" data-track="48" > technical problems, a few personal suggestions:</h1>
1, the choice of pork belly should not be too fat, otherwise it will be greasy.
2, it is not recommended to cut too large pieces, 1.5 cm is the best, at most not more than 2 cm, too big is easy to grease.
3, do not like the sweetness of the later stage, do not add rock sugar.
4, like to eat spicy can add dried peppers into it.
5, super afraid of greasy in the sautéing time can be slightly more sautéed for some time, but do not sauté pork belly too dry, and then beat the oil out and then add white wine to taste.
6, chestnuts are delicious and nourishing, but should not be eaten too much at a time, otherwise it will affect digestion, especially pregnant women should pay more attention.
<h1 class="pgc-h-arrow-right" data-track="47" > conclusion:</h1>
There are many methods of braised pork, which can be combined with many ingredients can have an extraordinary effect, and after eating this meal after digestion, we will come back to a Shanghai version of braised pork, saying and talking, as if smelling the aroma of chestnuts and meat, do not say, and then the meat is gone.
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