Don’t blanch pork anymore. The more you blanch, the more dirty it gets. The old chef teaches you a trick to get the dirty things out by themselves.

Don’t blanch pork anymore. The more you blanch, the more dirty it gets. The old chef teaches you a trick to run the dirty things out by themselves

Pork is a very common meat ingredient in our lives. Pork is also very often used. Everyone who cooks at home should have experience in stewing meat. Before stewing the meat, in order to remove the smell of pork and the blood in it, everyone will choose to blanch the meat again, but did you know that the more blanched the pork, the more dirty it is, because pork There are a lot of blood foam and blood clots in the pork. After blanching, the blood clots are condensed in the pork and can't come out at all. The old chef will teach you a trick to let the dirty stuff in the pork escape by itself.

Prepare the ingredients: pork belly, garlic, shallots, ginger, hawthorn, light soy sauce, dark soy sauce, cooking wine, sugar

First, we will wash the bought pork belly and cut it into pieces. In a clean bowl, the next step is how to make the dirty stuff in the pork run out by itself. Add a small amount of salt to the bowl with pork belly, stir well, and then gently rub the beef with your hands, and then add the rice-washing water. Or soaking in vinegar can disinfect the pork. At this time, we can see that the dirt in the pork has been run out, and then washed with clean water for later use.

Put the cleaned pork belly into the pot, add green onion, ginger, garlic, hawthorn, light soy sauce, dark soy sauce, cooking wine, and white sugar. Then add an appropriate amount of water, bring to a boil over high heat, turn to a low heat and simmer for about 1 hour after it is boiled, and add some salt to taste.

In the process of stewing the meat, adding hawthorn can quickly achieve the effect of boiling the meat. If you find that the water is not enough during the stewing, you must add water, be sure to heat water and add cold water If the meat is cooked, it will be very hard. When the water is boiled, it must be turned to a low heat and simmered slowly, and the salt must be put before the pan, otherwise the meat will become hard and not easy to boil.

In the future, everyone should stop blanching the meat when stewing the meat. After blanching, the meat will still have a layer of foam.It will only be blanched and dirty. Wash it with rice water or vinegar, and the dirty things will run out by themselves. Have you learned this trick taught by the old chef?