The secret of fat but not greasy

The secret of fat but not greasy

Introduction:

"I'm a carnivore. I'm not happy without meat. Many of my friends are carnivores. They really have the same taste. Ha ha ~ before I learned to cook, I thought braised meat was a very troublesome dish. It was hot and oily. I didn't know how to deal with raw meat to make it fat but not greasy. Since blogging for a while, I have learned a lot about how to deal with food ingredients. To make braised pork, you must blanch it in hot water. After blanching, cool it with cold water. When you cook it again, lean meat will not become firewood, and it will be absolutely fat and not greasy! With a bowl of delicious rice just out of the pot, it's just enjoyment! Very simple, six steps can be done out of the braised meat! "Da Gong Kai"

Production steps:

Step 1: 1) dice the pork.

Step 2: 2) boil hot water in the pot, blanch the pork in the pot, and then cool it with cold water until cool.

Step 3: 3) cut the garlic into minced garlic, pour a large spoon of peanut oil into the pot, heat the oil, pour in the minced garlic, stir fry until fragrant.

Step 4: 4) after that, add the chilled Diced Pork, stir fry, then add 1 tablespoon of soy sauce, 1 tablespoon of raw soy sauce, 2 tablespoons of sugar, and finally put an star anise.

Step 5: 5) stir fry the flavor, add warm water and cover the Diced Pork with two fingers.

Step 6: 6) turn down the heat, cover the pot, until the soup is completely absorbed, then the pot can be taken out, decorate the broccoli, and then put it on the plate.

Materials required:

Pork: one piece

Garlic: one head

Veteran: a large spoon

Raw soy sauce: a large spoon

Sugar: two teaspoons

Star anise: one

Note: sanni tips: 1) the choice of braised meat must be pork, oh, too thin and too fat are not delicious, ha, the best with skin!! 2) If you want to be fat but not greasy, you must blanch the streaky pork in hot water! Finally, I wish you a good appetite! ~Let's join Weibo. Sina Weibo: welcome to sanni^^

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh