Introduction: Make braised pork, keep in mind the "3 don't" tips, after the pot is bright and beautiful, soft and fragrant
Speaking of braised pork, in the past, there was no chance to eat often, only which one set the banquet to eat one or two pieces, a table is so small plate is not enough to eat, now different, braised meat has become a home-cooked dish, want to eat at any time, do not know if you will do? A seemingly difficult dish, in fact, as long as you master the trick, chef Xiaobai can also do it well.
To make braised pork, you can't just know the boiling water, but also keep in mind the "3 don't" tips, after the pot is bright and beautiful, soft and fragrant. These tips are very useful for making braised pork, firmly grasped, often practice can be better and better, do not go out to buy can also eat braised meat full of color and flavor.
And do it yourself more affordable, the cost is low and more, unlike the amount of braised meat in the restaurant is small and expensive, eating once is not cost-effective, so friends who are not very good at doing it quickly follow up, master the 3-point trick, and make sure to make it delicious and delicious.
Let me share with you the method of making braised pork, as well as three tips, after reading it, you will understand.
First of all, prepare the ingredients, the ingredients for making braised pork are very simple, there is no side dish, only a large piece of good pork belly, but the requirements are relatively high, to ensure that the pig skin has no pig hair, if there is a hot to remove clean, but also to ensure that the pork belly is layered, so that it is not greasy, do not choose the five flowers, this part of the pork belly fat meat, used to make braised meat will be very greasy very oily.
Prepare some accessories and seasonings, need rock sugar, ginger, green onions, soy sauce, salt, do not need too much seasoning, like oyster sauce do not add, very unsuitable for use in braised dishes, add less is equal to no put, add more will affect the taste of braised meat. There are also spices can not be put, if you want to add fragrance, only put one or two star anise, a few fragrant leaves, do not need to put more spices, otherwise the taste is too mixed but not good.
method:
Rinse the pork belly, cut into cubes, put them in a pot, add cooking wine, ginger slices, cold water and boil, remove the foam and fish out the meat pieces, and then wash them with warm water.
Add a little oil to the pot, pour the pork belly into the pot and stir-fry a few times, remove the water can be filled, do not need to sauté for too long, otherwise it will affect the taste, the meat is too small and not good, and stir-fry to the water and then fry the pan will not fry, if it is a non-stick pan direct dry frying can be.
Re-add oil in the wok, heat it up and add rock sugar and cooking oil, reduce the heat and stir-fry, stir-fry until the caramel color is brown, immediately pour in the meat cubes and stir-fry.
After frying and coloring, add enough boiling water, add ginger slices, green onions, star anise, fragrant leaves, simmer on high heat, boil and then reduce the heat to simmer, until the meat is soft and rotten, pay attention to the soft rotten is not just cooked.
Finally, fish out the fragrant leaves, star anise, green onion, ginger slices, add soy sauce, salt and simmer for ten minutes, the time is high on high heat to stir-fry and collect the juice, so that the braised meat is ready.
To make braised pork, keep in mind the "3 don'ts" tips:
One don't – don't boil the underwater pot and blanch the water
Boiling water is the quickest way to make braised meat, but someone blanching this step is often wrong, resulting in meat pieces not soft and rotten.
Remember not to boil the underwater pot to blanch the water, the correct way is to boil the water in the cold underwater pot, and add cooking wine, ginger slices into it, the fishy effect is better, after boiling the water, you should use warm water to wash, remove the dirty things attached to the surface of the meat.
Second, don't - don't add cold water to stew
When stewing meat pieces, some people are accustomed to adding cold water, because it is convenient, but if you want to eat braised meat to taste soft and delicious, remember to add boiling water to stew.
Because the meat pieces are hot after being stir-fried and colored, if you suddenly add cold water at this time, it will cause the meat pieces to become tight and hard, and how long to stew later, the taste is not much better, on the contrary, add boiling water to stew, and the meat pieces will be soft and rotten.
Don't – don't add salt too early
After the meat is put into the pot, do not rush to add salt, there is no need to worry about the braised meat is not flavorful, if you add salt too early, the meat will become woody and the taste becomes very poor.
The correct way is to add salt after the meat is stewed, and then simmer for a while, the salt will easily enter the inside of the meat block to achieve the effect of flavor, plus the final heat to collect the juice, the soup wrapped in the surface of the meat block, the taste is quite rich.
The above tips to keep in mind, in addition to mastering the skill of fried sugar color, you can make a red and bright color, do not need to be colored by old smoke. Have you learned anything about making braised pork? If you have time, you can make a tasting, make sure to do it once, and the more you eat the home-cooked taste, the more fragrant it is. My sharing is here, like me, please pay attention to me.