The practice of braised pork is very genre, there is fried sugar, and it is useful for braised soy sauce. In the "Garden Food List", it is also specifically mentioned that it can be a pound of meat, three money salt, pure wine. Well-cooked braised pork should be reddish like amber, and the imported lean meat can be instantified. Also, do not always cover the lid during the simmering process, otherwise the meat will go into the soup and the taste will be in the soup. The meat will not taste good. The time of the pot is also very important. The flesh color is still yellow, and the flesh color changes from red to purple, and the lean meat is hardened, which affects the taste. Cooking, it depends on experience, more practice, and no more practice. Taobao shop: Xiaoyu private kitchen (10% off the kitchen partner) http://xiaoyusichu.taobao.com
The skinned pork belly is smashed into a mahjong block size, washed and dried.
Prepare stewed meat, cut onions, large slices, ginger slices
The wok is poured into oil, the fire is hot, and after the oil is hot (the oil pan is slightly smoked), the stewed meat and the onion ginger are placed in a pan and stir-fried to aroma.
Stir fry the meat
Stir-fry and dissipate together with stewed meat
Wash the pan, refill the oil, and pour a handful of rock sugar with your hand. Shovel the rock sugar with a shovel and keep stirring.
Pay attention to the observation. When you see that the sugar is completely melted and start to take a small bubble, pour the previously fried meat together with the stewed meat into the pan and stir fry. Do not fry the fried sugar in this step, otherwise the taste will become bitter. My principle is that I would rather not be in place, even if I see the sugar melt, I will put the meat in the pot, so don’t wait for the sugar to paste.
Stir-fry all the pieces of meat, then pour the soy, soy sauce, cooking wine, according to the ratio of 3:1:3, then pour boiling water (can not pour cold water), the liquid has not passed all the meat
Turn the fire, boil the water, there will be a lot of blood foam is boiled out, try to fish, move faster. Then turn to a small fire, cover and cook for an hour or so. In the middle, observe that if water is added less, you can add water in the middle, you can't add cold water, otherwise it will affect the taste of the meat.
After cooking for an hour, season with salt, don't add too much, you can taste the taste of the soup. It doesn't matter if it is slightly lighter, because it will become salty when the soup is collected. If at this time, the soup can continue to heat the water. Cook for another half an hour or so
After cooking for 90 minutes, turn to the maximum fire and collect the juice. Before turning the fire, pour a spoonful of honey (usually used in the soup spoon) to make the meat color more translucent and beautiful. When collecting juice, use a shovel to stir fry, let the meat pieces evenly color, and move faster. Because of the sugar, it is easy to stick the pot. Watch out and see that the meat has turned into a beautiful red and immediately turn off the fire.
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1. If you feel that the sugar color is too much trouble, you can omit this step. After the meat is fried, add the seasoning and boiled water directly. Supermarkets sell braised soy sauce, you can use braised soy sauce instead of soy sauce. Add sugar at the same time as stew. 2, when making braised pork, you can add some boiling water, add bamboo shoots, potatoes, beans, steamed bread and other vegetables to cook.