Fat but not greasy, never tired of eating -- braised pork

Fat but not greasy, never tired of eating -- braised pork

Introduction:

"Braised meat is a dish that many people like very much. Although people like different tastes, generally speaking, it is dark red and bright, fat but not greasy, and thin but not woody that braised meat can reach the standard of a good dish. Braised pork is my husband's favorite, and I, a person who is not very cold to pork, after eating a few times not authentic braised pork, I am not interested in this dish. But, can't stand that person's nagging, just after a long time, yesterday, tried again. Because the sky has darkened and the photos are not very good, but I want to borrow my husband's original words to boast: "it's delicious!" The fat meat is crisp and soft. It doesn't feel greasy at all. And thin is just right, chewy, but not firewood. Even the kids in our family often aim at it with chopsticks. As a result, this small bowl of braised meat was eaten by three members of our family. The only drawback is that when I bought meat, I was afraid that the knife at home was not easy to cut, so I directly asked the butcher to cut it. It was too miserable. Although I changed my knife after I went home, the final product was a mess. I think I'll have to do it myself next time! "

Production steps:

Step 1: cut the pork into pieces of your own size, add water to the bowl, and marinate with cooking wine for 15 minutes.

Step 2: after pickling, blanch in boiling water for 5 minutes, and remove the water.

Step 3: dry pan, do not put oil, add soft fat meat stir fry until slightly discolored.

Step 4: directly use part of the oil or add a small amount of oil to the pan. Melt in rock sugar until brown.

Step 5: pour in all the meat and stir well.

Step 6: add dried pepper, Chinese prickly ash, star anise and a small amount of fennel, stir well.

Step 7: stir fry for one minute, then add water, the water should not be over the meat.

Step 8: add scallion and sliced ginger.

Step 9: add soy sauce or soy sauce, bring to a boil, turn to low heat, and keep it for about half an hour until the soup is obviously less.

Step 10: add salt to taste.

Step 11: collect the juice over high fire, put it on a plate and eat it while it's hot.

Materials required:

Streaky pork with skin: 500g

Dried pepper: 4

Star anise: 2

Onion: 1 Section

Ginger: 3 slices

Prickly ash: a little

Fennel: a little

Rock sugar: About 50g

Cooking wine: 2 teaspoons

Soy sauce in brown sauce: 1.5 teaspoon

Salt: right amount

Note: 1, the meat should not be too small, or after boiling, the final retraction can not be found 2. Soy sauce is best to use soy sauce or soy sauce, soy sauce is light and salty, not suitable for braised meat. 3. When making braised meat, you should dare to put sugar. The amount of sugar directly determines the final taste of braised meat. 4. When frying sugar, the fire should not be big, too big is easy to fry paste. 5. When adding water to the meat, it's best to add it at one time. Don't add it when it's dry. That will affect the final taste of the meat. If the meat is not very cooked at the end of the cooking and the water is dry, then add boiling water instead of cold water.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet