is deeply loved by the general public - braised pork. The appearance of braised pork reflects the characteristics of "strong oily red sauce". It is fat but not greasy, has a slightly sweet taste and melts in your mouth. Let's share the recipe for this dish with you.
Whenever I see braised pork, I always think of my grandma who loves me. At that time, as long as I go to my grandma’s house, my grandma would make me my favorite braised pork, which is fat but not greasy, thin but not tiring. The meat is fragrant and you will be satisfied with one bite.
Later, my grandma disappeared and rarely ate braised pork, for fear of seeing things and thinking about others. After getting married, my husband also likes to eat braised pork. When I go out, I always feel too greasy and not cheap, and I can't find the taste of my childhood.
by chance called my mother and mentioned the braised pork. My mother asked me why I didn’t make it myself. Yes, why don’t I make it myself? So I tried it a few times. Although it tastes like braised pork, it always feels greasy. What is the reason? It turns out that I missed the most important step. Do you know what it is?
Ingredients
Braised pork 500g green onion 1 rock sugar Appropriate amount
Dried red pepper 6 ginger slices: 4 slices of star anise 3
bay leaves 4 slices of salt 1 spoon MSG 1/2 spoon
cooking wine Appropriate amount of light soy sauce Appropriate amount of dark soy sauce Appropriate amount of
Prepare other auxiliary ingredients that need to be put into the pot.
Wash the pork belly, cut it into pieces according to your favorite size
Put the cut pork belly into a pot with cold water, add ginger slices, and pour in an appropriate amount of cooking wine, boil over high heat, blanch it, and skim off the foam. Take it out, drain the water, and place it on a plate for later use.
(This is the tip) Be sure to stir-fry on low heat until the surface of the pork belly is golden and there is a lot of oil on the bottom of the pot, and then serve the pork belly and do not pour out the oil in the pot.
Why add one step? This step can remove excess oil from pork belly. The fried oil can directly replace the cooking oil for braised pork. Adding this step can not only make the braised pork fat but not greasy, but also reduce the amount of cooking oil used in braised pork. Therefore, the ingredients details are noted that there is no need to use oil~
Continue to low heat, use the fried lard in step 5, after the oil is heated, add an appropriate amount of rock sugar, and stir continuously with a spatula until the frying color is obvious.
Then pour in the stir-fried pork belly and stir-fry until the pork belly is evenly attached to the caramel color.
Add chives, star anise, bay leaves and dried red peppers and stir-fry.
Pour in an appropriate amount of light soy sauce and dark soy sauce to color, stir-fry until each piece of pork belly is evenly colored.
Add appropriate amount of water and completely eliminate the pork belly. Cover and simmer over low heat.
stew for about 40 minutes, and you can see that the soup has decreased significantly. Add 1 spoon of salt and start to reduce the juice from over high heat.
Do not collect all the soup, just leave a little bit, and add half a spoonful of MSG to improve freshness before the pot.
The fragrant braised pork is ready, so put it on the plate and serve it!
Cooking skills
1. Pork belly should be selected with pork belly with fat and lean pork skin. This will taste better and have higher nutritional value.
2, no oil is needed. After blanching the pork belly, be sure to drain the water and stir-fry the appropriate amount of oil in a water-free and oil-free pot. This not only reduces the amount of oil used, but also makes it fat but not greasy.
3. It is best to use rock sugar when stir-frying caramel color, do not use white sugar. The sugar has a lower sugar content, sweet but not greasy, and the coloring effect is better.
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