Braised pork has always been very popular and occupies an important position in many people's hearts. This is a very satisfying dish. There used to be only banquets. Life is good now. If you want to eat, we can make it ourselves. The cost of cooking at home is low, and cooking a large portion is so enjoyable and affordable. And cooking braised pork is not as difficult as expected. As long as you master the right methods and tricks, everyone can make braised pork with good color and flavor. Please get to work quickly.
No matter which dish you cook, there are certain methods, especially braised pork. First of all, we should know the general order of braised pork production, that is, blanching, coloring, stewing and collecting juice. Secondly, we need to know how to remove the fishy smell and fragrance of pork and how to color it. These points are clear, and you will find it not difficult to cook braised pork.
So what can we do to make good-looking and delicious braised pork?
Cook braised pork, do two more steps before stewing. After cooking, the color will be red and bright, fragrant but not greasy. This is a good trick, you should keep it in mind, which is very helpful for cooking braised pork.
Let me share with you the specific two steps before stewing. And the steps of making braised pork. Let's do it with friends who can't do it or always can't do it well. This will ensure that they won't fail. In return, they can make delicious braised pork, so they don't have to go to restaurants.
First look at the first two steps of stewing.
The first step-stir-fry the sugar color
Generally speaking, when it comes to coloring meat, many people think of soy sauce. I used to be like this. I didn't know there was such a material as sugar. I didn't know that the meat cooked by chefs was red and bright until I began to learn to cook braised pork. It's not the soy sauce, it's the sugar.
If you use soy sauce to color, the color is not obvious when the dosage is less, and the color is dull and looks very black when the dosage is more. Moreover, the braised pork made of sugar is bright and red, which looks very attractive.
Therefore, the first step to make braised pork delicious is to learn to fry sugar and learn to color with sugar.
It only takes a few minutes to stir-fry sugar, but if you want to do it well, you need patience and practice more. The method is as follows: pour white rock candy into the pot, add a little water or cooking oil, stir-fry with water for a long time, stir-fry with oil for a short time, stir-fry the rock candy with low fire, and then continue to stir-fry with low fire until it appears dark red. At this time, quickly add boiling water to mix, stir well and cook a little.
Sugar is fried. If the quantity is large, you can put it away and keep it next time. If the quantity is small, you can use it all at once.
As long as the sugar color is fried, braised pork can be made without soy sauce, and the color will be very good. If the color is not good after cooking, it means that the sugar color is not fried well. If it is found to be bitter, it means that the sugar is fried. Pay more attention to this aspect.
Step 2-Stir fry
Usually everyone does this. After blanching the meat, stir-fry it in a pot for coloring or stew it directly with water, ignoring the important step, that is, stir-fry. After stir-frying, some oil can be separated from the meat, so that the braised pork is not so greasy, fragrant but not greasy.
When cooking, you should pay attention to it. If you use an iron pan, heat the pan first, and then moisten it with oil, so that it won't stick to the pan when frying meat pieces, and it's easier to do.
When the meat is browned on all sides, some grease will appear in the pot. At this time, take out the meat and pour the grease into another bowl, so that the braised pork is not so greasy and tastes better after stir-frying. This is the second step before stewing. Friends who have never done it must try it and see the effect.
Second, look at the specific steps.
Prepare a well-defined pork belly. The quality of meat determines the final taste. Try to choose. When selecting, we should not only look at the layering of meat, but also look at whether it is fresh and whether the pigskin is clean. If there is a lot of pigskin and hair, it is not recommended to buy it. It's too much trouble to handle. If it is not handled well, it will not only look uncomfortable, but also taste uncomfortable, and it will smell fishy.
Some short pig hair is difficult to handle. You can heat the pot and then scald the pigskin.
Cut the meat and blanch it in the pot. Add ginger wine, boil to remove floating foam, take out and wash with warm water. Add a little cooking oil to the wok, pour in the meat and stir-fry, stir-fry over low heat to get oil, and serve the meat.
Stir-fry the sugar color in another pan and serve out according to the above method. Put a little oil in the wok and heat it to 50% heat. Put ginger slices, star anise, fragrant leaves and cinnamon into a wok and stir-fry until fragrant.
Then pour the meat into the pot and stir fry, add sugar and stir fry to color, then add enough boiling water, add enough at a time, add onion and soy sauce, cover with high fire and boil, then simmer until the meat is soft and waxy.
Finally, take out the cooked shallots, add salt, stir-fry and collect the juice until the soup is thick.