Chinese Food
Braised pork with Grandma
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Remember the braised pork made by Grandma as a child? The fat meat is soft and waxy. The skin of the meat plays the teeth. The lean meat is crispy and rotten. Pour the soup directly on the white rice. Match with several pieces of braised pork. You can eat one more bowl of rice. This kind of taste in memory is unforgettable. I tried many ways of braised pork, but I never wrote a recipe. Because I want to reproduce the taste and taste in memory. Until this version is made, it highly restores what I think the braised pork should have. Color, fragrance, taste and taste. It's delicious after eating. -
Cooking ingredients
Cooking Steps
Step1:Wash and dice the streaky pork without blanching. Blanching will lose most of its fragrance. The spices are as shown in the figure.
Step2:Put a little oil in the pan. Stir fry the sugar with sugar.
Step3:Stir fry while smashing with a shovel. Boil over low heat to a brown sugar color. It's very easy to mix. The whole dish will suffer from failure.
Step4:Pour in the streaky pork and stir fry until it is coated with sugar. Stir for a while. The surface of the meat is a little yellow. The fat in the fat meat is stir fried. This is the key to the soft, waxy and non greasy meat of braised pork.
Step5:There is more and more oil in the pot. Put the meat aside. Put in the pepper. Stir fry.
Step6:Add the flower wine.
Step7:Add June fresh and old style soy sauce. June fresh can be replaced by other fresh soy sauce.
Step8:Add half a piece of Sufu and a spoonful of sufu. Enhance the color.
Step9:Stir fry evenly. It has a beautiful color.
Step10:Add in the hot water without meat. Put in the spices and simmer for 2 hours.
Step11:It's time. Take out the spices. Heat up the juice.
Step12:Add a spoonful of oyster sauce before leaving the pot. Stir well and leave the pot.
Step13:Attractive color.
Step14:Fat meat is not greasy. Lean meat is not greasy.
Step15:Especially the fat part. It's crystal clear. I can have two if I don't eat fat.
Cooking tips:1. If you want fat meat not to be greasy, you must stir fry it slowly with a small heat until the fat seeps out. The surface of fat meat is slightly burnt yellow. It's similar to that of barbecue. Stick to this step. No matter how fat you are, you won't be bored. 2. The thin meat is crispy but not woody. When stewing with water at last, hot water must be added, and enough water should be added at one time. Do not open the lid and add water in the middle of the stew; I think that the braised meat must be stewed in a small fire for enough time. That's incomparable with the pressure cooker in 20 minutes. It can be stewed directly in a casserole. There are skills in making delicious dishes.
