Large pieces of pork belly are directly simmered in the pot, and the chef's method is really tempting, the meat is thick and juicy, and the entrance is melted
Pork belly stop braising anymore? A simple step down the pot to simmer, the juice is mellow and transparent, fat but not greasy, too fragrant
Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
When I think of the three-layered, rosy and translucent pork belly with oil, my mouth is full of saliva.
Pork belly is an inseparable ingredient in our daily life, the best of which is braised pork and Dongpo meat, but these two dishes are too time-consuming, slow fire, less water, when the fire is enough, it is beautiful, and when the light is waiting, it smells the meat aroma of the whole house, which makes people impatient.
Today, Ah Fei will teach you a simple method, a large piece of pork belly directly under the pot of stew, out of the pot juice mellow and transparent, fat but not greasy, melt in the mouth.
【Casserole stewed pork belly】
Step 1: Cut the blocks
Prepare two pounds of pork belly, cut into mahjong-sized pieces, not too small, because the meat will shrink and lose water when cooking, and if it is too small, it will become very dry and hard.
Step 2: Excipients
Cut the green onion white into horseshoe slices, cut the ginger into thin slices, put it in a pot and grab an octagon, a section of cinnamon, a few fragrant leaves, a loose grass and fruit shell, and a small handful of dried peppers. Prepare a handful of rock candy and a can of beer for later.
Step 3: Blanch the water
Add water to the pot, put the pork belly cold water into the pot, add 10 grams of cooking wine to remove the fish, slowly heat and boil out the blood water and impurities in the pork belly, after the water boils, the foam in the pot is cleaned, pour out to control the water. Do not wash it with cool water after blanching, as the meat will be tight and not fluffy enough.
Step 4: Sauté
Add a little vegetable oil to the pot, pour rock sugar, turn on a low heat to fry the rock sugar and stir-fry, stir non-stop, the rock sugar is completely dissolved, the sugar juice slowly turns reddish brown, there are dense bubbles, pour into the controlled water pork belly upside down the pot and stir-fry, so that the pork belly is evenly wrapped in sugar color. Then add 3 grams of soy sauce to the bottom tone, make the pork belly more ruddy, pour 10 grams of cooking wine from the side of the pot, use the volatilization of cooking wine to take away the fishy taste, add a spoonful of water, pour a can of beer, beer also has the effect of de-fishy freshness, add 10 grams of soy sauce, 2 grams of salt, 2 grams of pepper, stir evenly, turn the heat to boil the soup.
Step 4: Simmer
Then put the prepared spices in a casserole dish, pour in the pork belly and soup, simmer on low heat for 1 hour and simmer the pork belly to taste. After 1 hour, the lid of the pot is opened, and the soup in the pot is already very thick, smelling a special fragrance, and the pork belly is red and white, which is particularly attractive.
Gently pinch the stewed pork belly into the dish and pour the soup to serve.
Well, a fat and not greasy casserole stew pork belly is ready, like friends hurry up to try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!