Many people will take out the frozen meat in the refrigerator in advance to thaw, but such a large piece of pork will completely thaw naturally, and it takes a long time to thaw. The key is that many friends may not remember it yet, but when they are about to cook, they find that the meat has not yet thawed. In order to save time, some friends will directly cook or soak the pork in boiling water. In fact, this seems to save time, but the method is not right. The most taboo thing to thaw meat is to soak it directly in water, which will cause the meat to lose its nutrients and taste not delicious enough. Today I will share with you a tip commonly used by butcher shop owners, which ensures that a large piece of hard pork can be thawed in a very short time. The thawed meat is soft and the same as the fresh meat I just bought.
The specific method is as follows:
1. First put the pork in a basin and soak it in cold water. Remember not to use hot water. As long as the cold water can be over the pork, add a spoonful of salt. Adding salt can greatly reduce the time it takes for the pork to thaw. You can also add a little white vinegar when soaking the pork, which not only can sterilize the sterilization effect, but also soften the frozen pork to remove the fishy smell. Soak this way for about 15 minutes.
2. The time is almost over. Take out the meat and press it with your hands, and it has basically become soft. We cut a piece of pork belly and use it to make a delicious meal.
3. Generally, in order to cut it a little better, soak it for about ten minutes. In this way, the inside of the meat has not been completely thawed, and it is very easy to slice it. Cut and put it in a bowl and set aside.
4. Then we prepare some side dishes. Cut the green pepper into horseshoe shape and serve. Cut the garlic into slices of garlic, cut a small piece of ginger into powder, and set aside. Cut a few dried chili into small pieces, and prepare some dried fermented black beans.
5. Boil the oil in the pan, pour the slices of meat into the pan and stir-fry, and stir-fry the fat in the meat first, so that it tastes more fragrant. Stir-fry this way for about five minutes, and the color of the meat has become lighter. At this time, add a little dark soy sauce to color and continue to stir-fry. The fat of the meat has come out and the slices of meat have become golden. Remove the fried meat and set aside.
6. Leave some oil in the pot, add fermented black beans and dried chili and stir-fry. After stir-frying, add ginger, garlic and green chili, and add a little salt. The chili tastes more fragrant.
7. Wait until the peppers are soft, add the pork belly that has just been fried and continue stir-frying for 30 seconds, then season, add appropriate amount of salt, light soy sauce and chicken essence to improve freshness. Continue stir-frying, then drizzle with a little water, stir-fry for more than ten seconds and then it will be ready for the pot. The pork belly fried in this way is chewy and tastes dry.
[ Love Tips ]
1. Do not soak in hot water when thawing the meat, otherwise it will cause the meat to thaw unevenly and affect the subsequent production.
2. The time for soaking in water can be determined based on the amount of meat and the way you want to make it. If you want to cut it a little thin, you can prevent the meat from being completely thawed.
Such a delicious and rice-fried green pepper pork belly is ready, and it tastes not greasy at all. Even children who don’t like to eat usually like to eat. In fact, this thawing method is not only suitable for pork, but also for a lot of frozen meat. Just add a little salt and white vinegar, and the thawed meat is no different from fresh meat. If you think this method is pretty good, then save it.
