Recently pork fell to the price of cabbage, ten yuan a pound, the husband every three to five to buy two pounds, usually fried vegetables are put more, weekend these two days of rest, the family also has more than a pound of pork, at night to do braised meat just right, fat but not greasy, fresh and fragrant, special relief under the rice, husband and children like.
Speaking of making braised pork, before we do it, we will blanch the pork belly, saying that it can remove dirty things and fishy taste, in fact, this is good, but the braised meat after boiling water, the taste is really too bad, and the greasy feeling is very heavy, each time this is a good braised meat, eat up to two pieces.
In fact, if you want to make braised pork delicious, you can no longer blanch the water, teach everyone a trick, do a good braised meat meat is not woody, no greasy feeling, the taste is good and appetite.
To prepare the braised pork:
Prepare a piece of fresh and good quality pork belly, place it in diluted salt flour water, knead and soak for 10 minutes, then rinse with clean water and shake off the water.
Cut the pork belly into chunks, peel and wash the ginger into slices, peel the green onion and wash it into sections, and chop a little green onion into pieces, pour a little more cooking oil into the pot and heat it.
Then pour in the pork belly and fry, fry slowly over low heat, wait until the pork belly becomes brown, then fish out the pork belly to control the oil and set aside, heat the oil in another pan, add the green onion, ginger slices, and star anise to stir-fry the aroma.
Then put in the right amount of rock sugar to fry the sugar color, pour in the pork belly and stir-fry evenly, continue to pour the appropriate amount of soy sauce, soy sauce, cooking wine and stir-fry evenly, continue to pour the appropriate amount of water and salt, heat and bring to a boil.
Wait a while to change to a medium-low heat, simmer for 40 minutes or an hour, ensure that the braised meat becomes soft, and finally, you can collect the juice on high heat, sprinkle with chopped green onions, and you can eat.
Cooking Tips:
When making braised pork, do not blanch the pork belly, the correct way should be to fry the pork belly, so that the oil in the pork belly can be forced out, the pork belly taste will become better, and it is not greasy to eat.