My wife especially loves meat, and when she first got married, her uncle learned that she loved braised pork and began to learn. At that time, the uncle was stupid, did not know to read the recipe, and made it cleverly and wasted a lot of ingredients. After several experiments finally made this braised meat, today at noon the uncle made a plate of braised meat, in the pot small fire grunted for two hours, really in the mouth is melted, the color is bright, the wife ate most of the plate alone is very scary. Braised pork is fat and thin, pigs have a lot of fat, how to be considered delicious braised meat?
Shaped like amber, the taste is mellow and juicy, and the sticky and crispy meat is good meat, and even the fat meat can't help but eat it! However, many people make braised pork that is lean and hard and woody, and the fat meat is too greasy, which is simply a waste of food. When collecting the juice after the braised meat, you must use a casserole, if this step is not handled well, the braised meat will be insufficient in soup taste, and the taste is not good! Today the uncle under the kitchen to teach you to eat honey sauce braised meat, for friends who love to eat braised meat and do not eat well, just learn it, I hope you eat happy!
Pork belly 400g, 2 slices of ginger, 2 slices of green onion, 3 pieces of garlic, cooking wine to taste, oil to taste, soy sauce to taste, salt to taste, thirteen spices to taste, rock sugar to taste, star anise 3 pieces, cinnamon 1 piece
1, first wash the pork belly, cut into mahjong chunks, add an appropriate amount of cooking wine, the meat is completely soaked in cold water for about 30 minutes, so that the blood can also be soaked out; prepare green onions, ginger, star anise, garlic, cinnamon, clean and set aside;
2: Then boil a pot of boiling water and brew a small pot of white tea. It is best to use green tea, the purpose of this is that the tea leaves can be degreased and the meat is easy to be soft and rotten; after half an hour, drain the water of the meat, pour the appropriate amount of bottom oil into the pot; after boiling on high heat, turn to medium heat, stir-fry the pork belly, fry for about 5 minutes, and fry both sides until golden brown;
3, then put the green onion, ginger, garlic, star anise, cinnamon together into the stir-fry, the taste of the frying can be; add the appropriate amount of cooking wine, soy sauce, stir-fry after the white tea into the pot;
4, finally add the appropriate amount of thirteen spices, turn the heat to low, cover the lid, stew for about 40 minutes after opening the lid, put the appropriate amount of rock sugar into the pot, instantly feel the aroma, add the right amount of salt, you can put it on the table!
Honey pork belly made of tea juice, the meat is tender and not greasy, it is definitely a dish, if you like it, try it!
Uncle tips
1, to make braised pork is best to use a purple casserole pot to slowly boil, so that the meat made is particularly tender;
2, tea is best to use green tea leaves, the effect of anti-greasy is very strong, when eating a little fat feeling is not;
3, meat dishes are generally the last to put salt, saving the meat quality becomes hard.