Chinese Food
Once you eat the braised pork
(162478 views)
When I was a child, I didn't like eating fat meat. I felt very greasy. But the braised pork made by my mother always reminds me. Every time my mother makes braised pork, I have to eat a big bowl. My mother always worries about my discomfort. Now when I grow up, I dare not eat too much. Eat a little at a time. And eat once for a long time. Every time I make it for my daughter-in-law, the daughter-in-law who doesn't eat fat also likes it very much. She also says that she feels not fat at all. Her mouth melts.
Cooking ingredients
Cooking Steps
Step1:One piece of streaky pork. Wash it with cold water several times. Drain the blood.
Step2:Dice the pork. It's the size of a dollar coin. Cut the green onion. Cut the ginger into five pieces.
Step3:Stewed pork in cold water. Put two pieces of ginger. Put in the scallion leaves. A spoonful of cooking wine. After the water is boiled, scoop out the froth. Boil for two minutes and take out for standby.
Step4:Add a little oil to the pot. Pour in the drained streaky pork. Add in the onion and ginger. Stir fry with big ingredients and small heat. Stir fry until the meat turns brown all around. Turn off the fire and pour out the oil. Spar
Step5:Use the other pot to start frying sugar. One spoon of water, two spoons of oil and two spoons of sugar. Cook with a small fire. Keep stirring. From big bubble to small bubble. When it becomes sticky, it's OK. Then pour in the meat. Stain it with sugar.
Step6:Then add boiling water, one spoonful of chicken essence, one spoonful of soy sauce, three ice sugar and a little salt. Heat up. Pour into a casserole. Simmer over low heat. Stew for about half an hour. Until the soup becomes thick.
Step7:When the soup becomes thick, pour it into the frying pan and start to collect the juice. If you are too troublesome, you can also collect the juice directly in the casserole. Stir fry constantly when collecting juice. Just dry the juice.
Step8:Pour it into the casserole. Sprinkle some scallion and white silk to decorate it. It's OK. It's fat but not greasy. It melts in the mouth. Perfect.
Cooking tips:1. When blanching pork, you need to use a cool underwater pot. In this way, there is no smell of pig hair and water. 2. When boiling the sugar color, use a small fire and keep stirring to prevent the ground from being pasted. Maoshi braised pork. No soy sauce. Sugar color is the key. 3. Put some ice sugar in the stew. It can brighten and color well. There are skills in making delicious dishes.
