Introduction: As the saying goes, "The secret to staying happy is that there is always meat in the bowl." The dish I introduced to you today is a dish that many people love to eat, and it is also the first meat dish that many people learn when they learn to cook meat dishes. It i

Introduction: As the saying goes, "The secret to staying happy is that there is always meat in the bowl." The dish I introduced to you today is a dish that many people love to eat, and it is also the first meat dish that many people learn when they learn to cook meat dishes. It is the " braised pork " that everyone loves to eat. Everyone knows that the main raw materials of braised pork are "5 layers of pork belly, rock sugar, soy sauce, and large ingredients", but different people make braised pork. The braised pork made by some melts in the mouth and the fragrance spreads ten miles, while the braised pork made by some people, the meat cannot bite and still has its teeth stuck. Cooking and buying vegetables are the same. Only by mastering the skills can we suffer less losses and be deceived.

Why do many people make braised pork that cannot bite and still stuff their teeth? This is all because of the missed seasoning when making braised pork. When making braised pork, you must not add "1 flavor"! Many people will put it on, no wonder the meat can't be stuck in teeth and can't bite it. It's "pepper".

[Why can’t you add peppercorns to braised pork]: Although peppercorns have a good effect of increasing fragrance and removing differences, adding peppercorns will cause the meat to be churned. As braised pork is stewed in the pot, meat will become more and more firewood, causing you to stuff your teeth and can’t bite it. Traditional braised pork will only add a little star anise, cinnamon and bay leaves to the pot, which will not only remove the fishy smell of the meat, but also will not destroy the fibers of the meat itself.

[Step for making braised pork]:

Step 1: Blanch

First wash the pork belly, then put appropriate amount of cold water in the pot, then blanch the pork belly over high heat for 10 minutes and then remove it. Finally, rinse the pork belly with clean water and cut it into about 2 cm blocks. When blanching pork, you must use cold water and never use hot water, otherwise it will cause the meat to have a strong fishy smell.

Step 2: Stir-fry

Put a little white sugar and oil into the pot, then stir-fry the white sugar into brown-red on low heat, then put pork belly, star anise, bay leaves, and cinnamon into the pot, stir-fry over high heat for 30 seconds, and finally sprinkle a little white wine along the side of the pot to effectively remove the fishy smell of the meat.

Step 3: Slowly simmer

Put an appropriate amount of water and a little beer into the pot, then simmer the pork belly over low heat for 20 minutes, then add an appropriate amount of salt, chicken essence, and pepper to the pot, dry the water in the pot over high heat, and finally sprinkle a little chopped green onion and eat. It is recommended that when stewing braised pork, add 50-100ml of beer, which not only makes the braised pork stew softer, but also makes the pork belly stew more. Do not add too much beer, otherwise the braised pork will taste bitter when eaten.

[Techniques for Making Braised Pork]:

First point: Don’t put too much sugar

Nowadays, many people will add a lot of sugar to pursue color when making braised pork. Too much sugar will lead to the sweetness of pork belly. Old-style braised pork will not over-pursuing the color of braised pork, and will pay more attention to the taste of braised pork. It is recommended that when making braised pork, put 15-20 grams of sugar in 1 pound of meat.

Second point: Don’t put too much spices

When making braised pork, although adding a little star anise, cinnamon, and bay leaves can effectively increase the aroma of the meat, you should not put too much, because too much will suppress the aroma of the meat itself, resulting in a strange taste of the braised pork. is recommended to add 1 kilogram of meat, add 1.5 grams of star anise, 1 gram of bay leaves, and 1 gram of cinnamon.

When making braised pork, you must not add the "1 flavor" of pepper! Many people will put it on, no wonder the flesh can't be bitten! Finally, Lao Hu would like to ask everyone what you have when making braised pork. Welcome to leave a comment and let us learn from you together! This article is an original picture and text from Master Hu . In the future, Master Hu will explain more tips for cooking and the latest recipes to everyone. Thank you for watching. If today's article is helpful to you, then click one to follow and one to like, and thank you for your support.