fried sugar color is a part of our usual cooking, especially for braised pork. Generally, if braised pork is made, the sugar color must be fried well. Only in this way can we ensure that each piece of pork belly is bright and red. It makes people especially appetite when it gets up, and the meat is naturally fragrant and chewy, and it is not greasy to eat. However, although frying sugar looks simple, it is nothing more than frying white sugar in a frying pan, but in fact it is not easy to do it.
I believe that many of you can’t turn it off when frying sugar. It’s either bad or dark, or the meat is bitter and woody, and the taste is average. In fact, you need to master the frying sugar. A certain skill is required. It is wrong to fry directly in a frying pan. If you do this step wrong, it is no wonder that the pork is bitter, hard and unpalatable. Let's take a look at how Yang Zi does it!
[Honey Braised Pork]
1. First, we rinse the pork belly we just bought, then cut it into chunks, and blanch it in a pot under cold water. Remember to put a few pieces of ginger in the water, and add a little salt. , Let it heat slowly, wait until the pot boils, skim off the surface foam with a spoon, then remove the meat, put it in cold water and cool it down.
2, add oil to the pot, when the temperature of the oil reaches six mature, pour the pork belly into the pot, stir-fry for a while, control the oil for a while, then put the right amount of rock sugar into the pot and stir-fry slowly. After the rock sugar is completely melted, add a little water to the pot and start cooking on high heat.
3. After the high fire boiled the water and many small bubbles appeared, we switched to slow cooking. When we saw that there was only one third of the original soup, we could add light soy sauce and dark soy sauce. Season it with salt, stir-fry evenly, and finally sprinkle with a handful of chopped green onion to serve.
[Tips]
fried sugar color is actually correct with the meat, and the braised pork made in this way will be softer and more rotten.
