Five keys to delicious braised pork

Five keys to delicious braised pork

Introduction:

"When I was a child, there were too many foods that I couldn't accept or even hate, but when I grow up, many of them become today's great love. It's really wonderful. For example, braised pork used to be something that made me look pale. I forgot when and why it made me learn to cook this dish, and then gradually fell in love with it. Although now popular low-fat food, pay attention to healthy diet, cold winter is definitely a good excuse to eat large pieces of meat, let yourself occasionally indulge, to taste. Maybe a lot of people like me are loyal fans of braised pork, and the practice of each family is not the same. From the pressure cooker fast fire to the casserole slow fire stew, traditional spice version, simple red lees version, to the fashionable tea version, or add a thousand pieces, kelp, tofu and so on. I've tried no less than ten ways. "

Production steps:

Step 1: cut pork into cubes and soak in water and cooking wine for about 10 minutes.

Step 2: pickled pork with pepper, cooking wine, soy sauce, soy sauce, rock sugar, cinnamon, star anise, ginger, hawthorn, and then marinate with a little vinegar for 20 minutes.

Step 3: add water to the marinated pork, bring to a boil, skim off the foam, heat for 10 minutes, then transfer to the outer pot (simmer for more than 50 minutes). (if there is no need to boil, it is more delicious to simmer in a casserole for more than 1.5 hours).

Step 4: after an hour, pour the soup and meat into the frying pan, bring to a boil, add salt to taste, and then thicken the soup.

Step 5: before collecting the juice, blanch the small sugar vegetables, set them on the plate, and then put the stewed pork on top.

Step 6: after a long time of stewing, the pork has been forced out a lot of oil. Although it looks greasy, it tastes fragrant and waxy.

Materials required:

Streaky pork: 600g

Ginger: several pieces

Dried Hawthorn: one piece

Star anise: a little

Cinnamon: a little

Note: the braised meat should be fragrant, glutinous and delicious, and the oil is bright. Pay attention to the following points. 1) Fat and thin alternate, even belt meat of pork is the first choice. 2) The eight roles of cinnamon are the key to aroma. 3) Hawthorn dry, vinegar can reduce a little greasy, but also make pork easier to crisp. 4) Rock sugar, soy sauce can make the color of braised meat more attractive. 5) Slow stewing over low heat and juicing over high heat are the two most important points in making braised pork.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet