Braised pork is a famous dish, it often appears on our table, the color is bright, sweet and fluffy, fat and not greasy, the elderly and children love to eat, in our wine table, braised meat has become the standard, both can finale, but also take the meaning of "red fire", especially above the wedding banquet, braised meat must appear, some people love to eat braised meat, but for cooking braised meat, but do not know anything, braised meat methods are diverse, as many as twenty or thirty kinds, some with sugar color, some with braised soy sauce color, There is also the method of this gang, do not use star anise, cinnamon, fragrant leaves, today share a super delicious braised meat method, the steps are simple, a look will be, very suitable for novice friends, it is recommended to collect spare.
The process of braised pork, can be roughly summarized as the selection of meat, boiling water, coloring, enlargement, stewing, want to do a good job of braised meat, or there are certain skills, when choosing meat, must be five flowers and three layers, do not think that the pork belly is the same, in fact, it also has a regional division, if there is a chance, you must choose close to the pig's hind legs, the lower half of the pork belly, fat and lean, three layers of meat is obvious, try not to freeze the meat, because the water in the meat has long been exhausted, the gravy is lost, the taste is easy to send firewood, if you want to make the pork belly delicious, Choose the meat of this link, sloppy, encounter fishy, pungent pork, it is best not to buy, out of the pot will also affect the taste, well, nonsense do not say more, the next share the braised meat practice steps.
Ingredients: pork belly, sliced ginger, cooking wine, spring onion, green onion
Seasoning: rock sugar, salt, soy sauce, dark soy sauce, star anise, cinnamon, fragrant leaves, tangerine peel
1, prepare a pound of good pork belly, change the knife into square pieces, slightly larger is the best, the meat will be retracted when boiling, boil water, put the meat pieces under the water pan, put in the onion ginger, cooking wine, boil for a few minutes on high heat, skim off the foam, fish out and rinse, control the dry water.
2, boil water, put a small amount of oil, crush the rock sugar, put it in the pot and fry, the rock sugar will melt from melting, slowly from white to yellow.
3, wait for the color to become darker, some viscous, that is, when the reddish brown, the sugar color is fried, this time you can put down the meat pieces.
4, pour the meat into the pot, flip with a spatula, let the meat wrap a layer of syrup, moisten the color, then add soy sauce and soy sauce, continue to stir-fry for a while, fry well, change into a casserole stew, the taste will be more fragrant, if there is no casserole, you can also continue to add water, stew in an iron pot.
5, in addition, prepare a casserole, pour the fried meat pieces in, together with the soup, pour in a few bowls of boiling water, the amount of water should not exceed the meat pieces, then put 2 star anise, 2 pieces of cinnamon, 5 pieces of fragrant leaves, 1 small spoon of salt, 2 small pieces of tangerine peel, 2 pieces of ginger, 2 green onions, like to eat spicy, you can put a dried pepper.
6, simmer on high heat for 3 minutes, then turn to low heat and simmer slowly for 75 minutes, the smaller the fire, the better, remember Mr. Su Dongpo's famous words? "Less fire, more water, it is the most beautiful when the fire is enough", good rice is not afraid of late, must fully stew the fat of braised meat, so that it is fat and not greasy to eat, if it is a pressure cooker, it only takes 20 minutes.
7, 5 minutes in advance, the heat to dry the juice, at this time the meat pieces have been crisp, red and bright, fat and not greasy, don't mention the flavor, out of the pot plate, sprinkle some small green onions to embellish, not to mention how delicious, under the wine and rice are appropriate.
1, when choosing pork belly, be sure to be fresh, frozen meat stew is not delicious, a little affect the taste.
2, there are many ways to color, than the fried sugar color is more traditional, but the effect is stable, now there are braised soy sauce on the market, a spoonful can also be colored, is the choice of many novice friends.
3, the heat is not enough, the stewed pork belly is not delicious, it will be very greasy, must stew enough, ordinary pot 75 minutes, pressure cooker 20 minutes, culture slow stew, the heat is enough, it is natural and delicious.
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