Braised pork is a classic dish that the people like to eat very much, there is shiny oil, fat but not greasy, the characteristics of the entrance is melted, braised pork is a variety of methods, as a daily home-cooked dish of ordinary people's daily table, it is completely possible to make this dish simple and delicious.
<h1 class="pgc-h-arrow-right" > private dish: a poinsettia of braised pork</h1>
The so-called private dish even if each family's cooking tips, the so-called "same rice, raise a hundred kinds of people", cooking is the same, the same kind of dish everyone's approach is different, today share my private dish: a poinsettia braised meat, simple and delicious and easy to learn.
Choosing a piece of good pork for braised pork is the key, with pork belly as the best, half fat and half lean.
Next, boil water in the pot, blanch the pork, and remember to use cool water to slowly boil to cook out the impurities of the pork. (If you have the conditions, you can put some green onion and ginger or cooking wine to remove the fishy smell).
The next step is to fry the sugar color, I believe that friends who often go down to the kitchen will operate, take the right amount of rock sugar (white sugar can also be, but not as sweet as rock sugar, the effect is good), put a little oil in the pot, open a low heat and slowly melt the rock sugar.
Wait until the rock sugar is boiled to make the date red, add the pork belly and stir-fry to color, add the onion, ginger and garlic to fry out the aroma,
Then add the appropriate amount of boiling water, add braised soy sauce, salt, very fresh flavor, fragrant leaves, cinnamon, star anise, cumin and other spices (you can also put stewed meat packages). Bring to a boil over high heat and simmer for an hour.
Quail eggs: used here as a side dish of braised pork, the marinated quail eggs peeled, in the braised meat stewed to eight ripe when you can put in,
When the soup becomes thicker, you can open the medium heat to collect the juice, and the braised meat full of oil is very moving.
This dish is full of appetite at a glance, the meat is soft and delicious, fat and not greasy for all ages, even if you invite guests to eat, it is a hard dish with noodles. This practice is also simple and easy to use, which is very suitable for ordinary families to cook and eat. And the addition of quail eggs is also a finishing touch, enriching the taste of the dish, and more attractive to the jianghu cuisine.
There are many home-cooked methods and recipes, cooking and life are the same as endless learning, and constantly learning new knowledge can make life better!
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