Chinese Food
Braised pork. Mom's taste
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There are thousands of recipes for stewed pork. Each has his own way of cooking. But I did a search in the kitchen. I turned over a few pages. I couldn't find the same braised pork as I usually do. So I recorded my version. To sum up, I make braised pork. First, I don't blanch. Second, I don't put oil in. Third, I don't stir fry sugar (or - not specially stir fry sugar).
Cooking ingredients
Cooking Steps
Step1:Choose the pork with skin. Wash and control the moisture content. Cut into mahjong pieces. It's suggested that we start to boil a pot of water by the way. We need to stew the meat in boiling water later.
Step2:The pot is hot. Do not pour the oil. Pour the streaky pork directly. Use chopsticks to pick and pull. Try not to overlap. Each piece of meat is close to the bottom of the pot. Non stick pot is recommended. After the meat is poured in, do not turn it over. Fry it slowly on a low heat. Turn it over after the oil seeps out and shakes.
Step3:Keep frying on medium low heat. Turn over each piece of meat with chopsticks until the surface is slightly burnt yellow. The oil is forced out. There is a very similar process in Western food. It is often done when frying meat. It makes the surface of the meat Brown. It can seal the gravy. Then add the ice sugar. Stir fry for a while. Use small ice candy. The big one should be smashed into small pieces first. Otherwise, it is very difficult to melt. This is similar to stir fried sugar. But it's not stir fried sugar. If you want to stir fry the meat well, put the oil in the pan. Put in the ice sugar and stir over low heat until it's all melted. Start bubbling. Then pour the meat back. Stir quickly and evenly. Be careful not to stir fry. It is recommended to pour the meat back as soon as it is melted. It will be bitter after being fried with sugar. I don't fry sugar like this. When the meat is in the pot, it's iced sugar. The color of the finished product is oily and red.
Step4:When the ice sugar melts, put in ginger, star anise, fragrant leaves and dried chilli. Stir fry for a few times. Pour a little more rice wine, old soy sauce and raw soy sauce. Stir fry until all the meat is colored. Then pour in boiling water. At least not meat. Note that it must be boiled water. Do not add cold water. As soon as the hot meat touches the cold water, it shrinks quickly. At last, the taste will be bad. Pour in boiling water. Bring to a boil. Simmer for at least an hour. Remember to observe the situation of soup. In case the water is not enough, the meat is not crisp. You can add water properly. The same is boiled water.
Step5:An hour later. Taste the salt and the meat. If you don't think it's enough, stew it for a while. But generally enough. You can turn the fire to collect the juice. Pay attention to mixing when collecting the juice. The soup will thicken. Be careful to paste the pot. The more sugar you put in, the thicker the soup will be. When the soup is almost collected, it will be out of the pot. You can sprinkle some sesame seeds. It's more enjoyable.
Cooking tips:As long as it's time to stew. Braised pork is naturally fat but not greasy, plump and delicious. The fat part is fragrant and not greasy; the lean part is not woody and soft. But don't go for more stew. It's almost an hour. The meat will be rotten after stewing. It is recommended to stew in casserole or cast iron pot. The component proportion of specific raw materials. It's only a rough idea. It's only for reference. Everyone's taste is not the same. Different icing sugar, soy sauce, sweetness, saltiness and coloring degree are not the same. Taste while making. Put more lollipop if you like sweet. Put more soy sauce if you have salty taste. Note that the juice will be saltier after harvest. Don't put it too salty at first. If we use soy sauce, we can combine soy sauce with soy sauce. I actually sprinkled some rosemary secretly. I think it's very delicious. There are skills in making delicious dishes.
