Chinese Food
Braised pork in black sauce
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Braised pork. Fragrant. Fat but not greasy. Who doesn't love the attractive fragrance. Some girls dare not eat braised pork because they are afraid of growing meat. In fact, their taste buds are equally interested in the attractive braised pork. But compared with the look of braised pork, they are more fit. So they have to sacrifice their stomach. I only love this one - thin skin and tender meat, bright red color, strong taste of alcohol and juice, sweet and glutinous but not greasy mouth braised pork. -
Cooking ingredients
Cooking Steps
Step1:Wash streaky pork with skin, cut into cubes, blanch and drain.
Step2:The seasoning is ready. Cut the scallion into long sections. Slice the ginger. Boil the eggs and peel them.
Step3:Put 1 tablespoon of oil in the pot. Stir fry the star anise, cinnamon and small pieces of ice sugar over medium low heat. When the pot began to smoke, the sugar melted into a dark brown.
Step4:Put in the streaky pork and stir fry until the streaky pork produces a little grease. Color it evenly.
Step5:Add in scallion and ginger. Stir fry to taste.
Step6:Add in the raw sauce, old sauce, cooking wine and stir fry.
Step7:Add boiling water, just before the amount of water reaches the meat. Then put in the cut of the cooked egg.
Step8:Cover with a large heat and bring to a boil. Turn to a small heat and simmer for about 60 minutes. When 1 / 3 of the soup is left, clip out the ginger, star anise and onion. Open the lid and cook over medium heat until thick. Add salt according to your taste. Stir well.
Step9:Braised pork with bright red color and mellow taste. It's very attractive.
Cooking tips:1. The effect of stir fried sugar color can not only make the meat color red and bright, but also bring caramel flavor to the stir fried sugar. This can not be replaced by soy sauce coloring. 2. The seasoning of braised pork should be well controlled. It should be sweet, salty and salty. It should be mixed with each other. Each does not rob its own flavor. 3. The meat to be made is fat but not greasy. It will turn into meat in the mouth. The lean meat is thin but not woody. The stew needs enough time and time. 4. When you finally collect the juice, you should take care of it by your side so as not to collect the juice too dry. There is only oil left. When you see bubbles, you can stir fry it for a few more times. There are skills in making delicious dishes.
