Braised pork, many people love and fear, love its fragrant soft glutinous, afraid of its high fat content, roar, 3 tips so that you are not afraid of it from now on.
By hugs and warm times
<h2>Royalties</h2>
Half a pound of pork belly with skin
Extremely fresh taste (soy sauce) to taste
Green onion, ginger, garlic, star anise, coriander leaves, rock sugar to taste
Beer half a can
<h2>Practice steps</h2>
1. Prepare the ingredients. There is no need to blanch or dry or marinate in advance. Cut the pork belly with skin into cubes, change the knife on the skin, so that the taste and oil come out, and the plate is particularly beautiful.
2: Add an appropriate amount of rock sugar. If you want to eat spicy, you can put it dry and spicy 椒️.
3. Mix the sauce well. Haha in fact, there is no need to adjust at all, it is a small bowl of extremely fresh flavor plus large ingredients. Emphasis: No salt is required here. The point is that there is no need to add salt from start to finish. Unfortunately, there is no star anise at home, I used pepper instead (I heard that putting peppercorns is not conducive to the taste of braised meat, I think it is better to feel it than to hear it, as a result, the taste is very good).
4. Drizzle evenly on OK.
5. Re-emphasize: pour the beer. The amount of meat determines how much beer is used. I used half a jar, and the meat was waist-high. Okay, let's fire. Bring to a boil over medium to low heat, see you for half an hour.
6, before the pot out of the heat to collect the juice, when pouring the juice with a colander to control, so that you can not only skim out the large material, but also see its "essence". I'm sorry everyone, the effect of the night shooting is not ideal, just look at it, but the taste is definitely not ok. Looking further down, there are points.
7, this is the juice when I was a child with a colander control of the oil. If your braised pork out of the pan has such a bowl of oil, you can eat the meat with confidence. If not, it's all sucked away by the meat, and then, into your stomach.
8. This is the appearance of solidification after one night of placement. If your braised pork out of the pan has such a bowl of oil, you can eat the meat with confidence. If not, it's all sucked away by the meat, and then, into your stomach.
9, with a spoon to pull a little you will know how thick this oil, if you out of the pot of braised pork has such a bowl of oil, meat you can rest assured to eat it. If not, it's all sucked away by the meat, and then, into your stomach.
10, dig a spoonful and you will know how thick the oil is. If your braised pork out of the pan has such a bowl of oil, you can eat the meat with confidence. If not, it's all sucked away by the meat, and then, into your stomach.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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