[How to make fatty stewed pork]_Stewed pork_How to make_Methods Daquan

[How to make fatty stewed pork]_Stewed pork_How to make_Methods Daquan

Braised pork is a more common dish in daily life. It has both color and fragrance, and is also nutritious, especially suitable for the appetite of meat lovers.

But how to make braised pork to make it fat but not greasy?

Most people don’t know this.

In fact, if you want the fat of the braised pork to be not greasy, you must follow these 5 steps to make it!

1. Cut the bought pork belly (the kind of lean meat and fat meat once overlapped) into 1 cm square (regardless of thickness, only the length and width); 2. Put oil in the pot (add more points), put it after heatingAdd a spoonful of sugar (or white sugar), or add more, and fry until it is thick (then the pot should be smoking thick smoke, don’t be afraid).

Pour the chopped meat and seasoning (thick slices of ginger, cloves (don’t break) garlic, cinnamon, dried peppers, star anise, orange peel (not stale)) and stir-fry for 3 minutes.Dark red; 3, add the right amount of salt, soak a spoonful of vinegar, 1/5 spoon of vinegar, half a spoonful of sugar, two spoonfuls of cooking wine, half a spoonful of chicken essence, clear soup (also cold water) to 3 mm of accumulated meat, start to boil over high heat (startThe colon is scented); 4. Pour into a casserole and simmer for 1 hour and a half. At this time, the soup should be small and sticky (if there is too much soup, you can collect the soup by the fire, but you should stand by and watch), addGreen peppers (not very fatty bell peppers), add some cilantro, then taste salty, and simmer for another 3 minutes.

5. Put the dishes on the table before dripping into the pot, and secretly eat another piece in a tandem that others don’t know.

Note: This pork belly is not simmered, but replaced by soaking, which can retain the meat flavor.

But maybe the kitchen fetish can’t stand it.

In fact, it’s okay after swilling.

It’s up to you.

In addition, the process of frying sugar has also been changed. Rock sugar is used when the juice is finally collected.

Will stop the role of color and fragrance.

If you are not used to such polysaccharides, you can reduce it.

Be sure to use a wok-casserole-fry pan, because using a wok will not make you feel rancid.

There is no such thick and thick color.

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