Chinese Food
Braised pork with taro without a drop of oil
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When it comes to braised pork, it's a home-made dish. It's different from place to place, from person to person. It's definitely different. If you are from the north, this is a homely dish you must learn. There are many versions of braised pork, but it's the easiest way to do it. Don't try it soon. Ha ha ~ when buying meat, you must buy streaky pork with skin. Fat meat and lean meat account for half of each other. You must bring pig skin. This kind of meat is the best to eat. I didn't put any oil in this dish. Directly stir the meat and share the oil in the meat. The meat is not greasy. It tastes good.
Cooking ingredients
Cooking Steps
Step1:Pork cho
Step2:Cut the big pieces of mahjong agai
Step3:Add cold water to the po
Step4:. then put the pork in cold water and add the ginger slices, scallions, ten peppers and one large grai
Step5:Boil it over high fire, float foam out, take out the meat and drain the water.
Step6:Then put some big ingredients into a small bowl and pour in boiling water. After ten minutes, remove the prickly ash and let it go. Use the water for standby.
Step7:Wash taro, peel and cut into hobs for use.
Step8:In the other pot, if you don't add oil, pour in the stewed streaky pork and stir fry. Separate the oil from the streaky pork and stir fry until both sides are scorched
Step9:Then add the soy sauce and white sugar over the color. Add the cinnamon, fragrant leaves, grass nuts, licorice, large ingredients, then add the pepper water and hot water into the taro and stew for an hour and a half.
Step10:Then add salt and fire to collect the soup.
Cooking tips:When you cook meat, you need to lower it in cold water because there is blood in the meat. If you boil the pot, the blood in the capillaries on the surface of the meat will suddenly coagulate, but the blood inside the meat will not be gradually forced out, Therefore, it affects the taste and color of meat. Blanching refers to the process of putting food raw materials into boiling water and quickly pulling them out. If blanching is used for meat, it is usually a step before stewing. It can shrink the protein on the surface of meat. When stewing again, it can keep the nutrients in meat instead of all the nutrients in the water Underwater at the same time. Water should not pass through the raw material. Then boil it. The purpose is to make the raw material mature and convenient for further processing. In the process of heating, the nutrients gradually overflow, making the soup taste delicious. If you use a hot water pot, it will cause the protein to solidify. There are skills in making delicious dishes.
