What is the reason why braised pork is bitter

Let's put the salt into alkaline noodles.

Braised pork is one of the hard dishes that everyone loves to eat.

The taste of braised pork made in many restaurants is very general, except for a few restaurants that do it very well, but ** are more than 50 yuan. For the general public, braised pork for more than 50 yuan is really a bit unaffordable. I never order braised pork outside, and if I want to eat it, I will definitely make it at home, not only better than what the restaurant makes, but also quite affordable, and the whole family can eat it when I make a plate.

Blanch the pork belly in a pot under cold water, and if the meat is boiled in hot water, the meat will shrink due to the sudden heat, and it will become firm and not fluffy.

The color of the braised pork fried sugar must be rock sugar, the color will be bright and the taste will be tender.

If the oil temperature is too hot, the rock sugar will not only be bitter, but also cannot be completely melted. This step requires patience and don't be in a hurry. After pouring the salad oil over low heat, add rock sugar until the rock sugar is completely melted, then add the pork belly, stir-fry until each pork belly is covered with sugar, and then add ginger slices, green onions and other ingredients.

If the color of the fried sugar is not done well, the taste and color of the braised pork will be greatly reduced.

Heat the water and turn the heat to low and start simmering, I will simmer for 40 minutes each time.

After 40 minutes, turn the heat to high to reduce the juice, and many people serve it after the juice is collected. In fact, adding an extra spoonful of balsamic vinegar here not only enhances freshness, but also fats but is not greasy.

Braised pork and beans, quail eggs, and spring bamboo shoots are all good matches, and the beans and quail eggs fully absorb the flavor of the meat, and they are very fragrant. If you want to put the beans, put them 10 minutes before they come out of the pan. Ingredients that are resistant to cooking can be put in advance, and the more they are stewed, the more fragrant they are.

Finally, a few main points are summarized:

The pork belly should be blanched in a pot under cold water, and the sugar should be fried on low heat and in cold oil, so you can't be in a hurry. When the pork belly is all covered in sugar, heat the water and start simmering. Pour a spoonful of balsamic vinegar before coming out of the pot, whether I make braised pork or stewed pig's trotters, I will pour a spoonful of balsamic vinegar before coming out of the pot, to improve freshness, fat but not greasy, you can try it if you haven't tried it.

It may be because your braised pork is very unfresh, so it will be bitter, or it may be that when you burn the braised pork, you put too much sugar, and the sugar will also cause bitterness after it is burned.

The bitterness of the braised pork must be due to the fact that the sugar is not controlled well when the sugar is fried, causing the sugar to be scorched, and then when the pork belly is stir-fried and colored, the bitterness of the fried sugar is added to the meat quality.

The braised pork has a bitter taste, which may be boiled when the sugar is boiled, and the fire is big after adding the braised pork, and there is no low heat to simmer. Affects the mouthfeel and taste.

Make it bitter to indicate that your sugar is paste, it is best to use a pot with a black background to make braised pork, it is better to observe the color and heat of the sugar, and after putting the sugar in, it should be constantly stirred to make the sugar evenly heated, and it will float up after a while, when the white fades and turns black, count 3 numbers silently, and then put the meat inside, and you must control the time, otherwise the sugar will be paste.

The braised pork is bitter and mostly the sugar is burnt. We all know that braised pork needs to use the means of stir-frying sugar to color in the later stage of cooking, the sugar is easy to burn during the frying process, if the heat is not controlled or boiled for too long, the sugar will burn, and the bitter taste will appear.

There is a problem with the frying process. The braised pork should be fried before going into the pot, and it may be too hot and bitter when it is fried.

Yes, there is a step that goes wrong, it is that you don't put the rock sugar in time, braised pork is a very delicious food, and it is best to eat it with rice.

If too much star anise and cinnamon are added when cooking the braised pork, then the boiled braised pork will have a bit of a bitter taste.

This may be due to the fact that you put soy sauce in the pork belly before you put it in advance, which causes the pot to be mushy.

The braised pork is bitter, and it is likely that the fire is too big when the sugar is boiled.

If it's too old, cook it for a while.

After putting the sugar in, it should be constantly stirred to make the sugar evenly heated, and it will float up after a while, when the white fades and turns black, count 3 silently, and then put the meat inside, you must control the time, otherwise the sugar will be mushy. It's because your sugar has been too long and it's mushy. Be observant, don't leave the sugar out for too long.

It is best to use a pot with a black background to make braised pork, it is better to observe the color and heat of the sugar, and after putting the sugar in, it should be constantly stirred to make the sugar evenly heated, and it will float up after a while. You can try the method to remedy it.

To make braised blood, the most important thing is sugar sugar, if it is not boiled well, it is easy to be bitter, and the sugar color must be boiled until golden brown and bubbling, just do it. Bitter, is to survive, survive, you can try to add water, sugar, to taste, see if you can adjust it, personal thoughts. If the braised pork tastes a little bitter, this is mostly because of too much salt or soy sauce, which causes such a taste, at this time you can take certain remedial measures, such as adding a little more water, and then cook for a while, or put some vegetables in it, braised pork has different practices in different places, as an example of Mao's braised pork in Hunan, large ingredients (star anise, cinnamon) and dark soy sauce will be used in the condiments, the dosage must be grasped well, and excessive amounts will make the dishes have a slightly bitter taste.

Some seasonings are put too early, such as monosodium glutamate, chicken essence, etc. Cooking at high temperature for a long time is not only not fresh, but will have a bitter taste. So these should be put before they are almost out of the pot.

The sugar color is not boiled well, this is rarely important, the sugar color is not only to increase the color, but more importantly, to increase the taste, the sugar color will play a vital role in making braised pork. If the color of the sugar is not good-looking, the braised pork will become woody and bitter, and there is a bitter taste in the enlargement material, star anise, bay leaves, etc., season it before making it, add appropriate sugar, and according to your taste, it can be slightly sweet. Simmer over low heat for 40 to 50 minutes to taste before removing from the pan.

First, the sugar fry time is too long, and it is paste, so you can find the correct way to boil the sugar and imitate it; Second, too many condiments are added, which causes the braised pork to become bitter.

I think it's because you get too hot when you boil the sugar, or it's too long, causing the sugar to be a little mushy, so it will have a bitter taste, so you can pay attention to it next time.

The main reason is that the heat is too big when the sugar is boiled, and it is scorched, so the braised pork looks very dark in color and has a bitter taste.

When making braised pork, you need to fry the sugar color, and if the sugar color is not fried properly, it will produce a bitter taste. Some people may omit the step of stir-frying sugar-colored braised pork at home, but the braised pork produced by this is not as good as the braised pork with fried sugar-colored pork in terms of appearance and taste.

Don't add too much spices, and using too many spices will also produce a bitter taste;

Braised pork] Ingredients: pork belly, rock sugar, light soy sauce, dark soy sauce, salt, cooking wine, cooking oil, green onion and ginger, star anise, bay leaf, cinnamon.

Method: The first step is to cut the pork belly into cubes, then clean it, put it in a pot under cold water, add green onions, ginger and cooking wine, blanch and cook for 3 minutes, remove and drain the water for later use.

In the second step, pour a little water into the pot, add rock sugar, bring to a boil over high heat, boil and melt the rock sugar, then add 2 tablespoons of oil, and stir-fry over low heat until the color of the rock sugar becomes darker.

In the third step, it's time to quickly pour in the pork belly and stir-fry, stir-fry to color, then add light soy sauce and dark soy sauce to stir-fry to color, and then cook in an appropriate amount of cooking wine.

Step 4: Then add green onion ginger, star anise, bay leaves and cinnamon, pour in hot water, bring to a boil over high heat, turn to low heat and simmer for 1 hour.

Step 5: Finally, add a little salt to taste, reduce the juice over high heat, and then turn off the heat and remove from the pot.

Cooking skills: 1. Stir-frying sugar is a very critical step, don't fry the paste, otherwise it will have a bitter taste;

2. Don't add too many spices, too many spices will also produce bitter taste;

3. When frying sugar, pay attention to stir-frying with water first, and then add water, so that it is not easy to paste the pot.

For example, if you put more salt or soy sauce, it will be easy to stew the braised pork to become bitter, but in fact, if you put too much salt, it will naturally become bitter, so we should pay attention to the ratio of salt and sugar when cooking.

Because the meat is not fresh and has a poor taste, the meat is bitter when it is cooked, and there is a problem with this step.

It may be that some of the seasonings for your own relaxation are wrong, which will cause the meat to be bitter. There is already a problem when the sugar is fried, so it will cause the braised pork to be bitter.

Many parents are worried, what should they do if their children can't eat a piece of meat? I am afraid that they are lacking in nutrients and not enough protein. But many mothers will find that their children like one dish, and that is braised pork.

Because the well-done braised pork has a fragrant color, melts in the mouth, and is fat but not greasy. So many mothers try to make a delicious braised pork dish at home. It's just that sometimes I try several times and still can't succeed, so I'm very distressed:

When making braised pork, I often feel that it is bitter to make, so is there a problem with this? Today I will tell you that the root of the problem lies in the frying process of sugar color.

The braised pork is bitter, most likely because it was not fried well when the sugar was fried. Everyone knows that when you fry the sugar color, you can make the braised pork bright in color and look mouth-watering. So how do you fry sugar color?

This is a technical work, and half of the success of braised pork lies in the success of stir-frying sugar. There are two ways to fry sugar, one is to fry with water, and the other is to fry with oil. I mostly fry the sugar in oil.

Put a small amount of oil in the pot, add rock sugar over low heat, add rock sugar and stir continuously with a spatula until the rock sugar dissolves and bubbles into butter, and the sugar color is basically fried. At this time, the sliced pork belly should be added quickly.

After the meat is put down, stir-fry quickly so that each piece of meat is evenly stained with sugar. Add other condiments for the rest of the process. The sugar color fried in this way is more successful, not only the braised pork is beautiful in color, but also it will not be bitter.

The bitter braised pork is mostly fried in sugar when the heat is too much, that is, it has been fried. At this time, it is recommended to use low heat, never big fire, once the fire is high, the sugar will quickly melt, and it is easy to overheat and cause bitterness.

In fact, if mothers don't have a good grasp of the process of frying sugar, they can use a method instead. That is the use of brown sugar for coloring. Put in the chopped pork belly directly after boiling the pan, fry it until golden brown on both sides, add an appropriate amount of brown sugar, and quickly stir-fry well, you will find that the pork belly is also evenly coated in color.

Then cook it according to the braised pork program. The braised pork is also bright in color and delicious.

Make it bitter to indicate that your sugar is paste, it is best to use a pot with a black background to make braised pork, it is better to observe the color and heat of the sugar, and after putting the sugar in, it should be constantly stirred to make the sugar evenly heated, and it will float up after a while, when the white fades and turns black, count 3 numbers silently, and then put the meat inside, and you must control the time, otherwise the sugar will be paste. The rest will do the trick your way. The reason why the meat is greasy is mainly because the meat is burned for a short time, if you don't stew the meat, the oil will definitely not come out, it will definitely be greasy, simmer slowly, generally I use a pressure cooker, 10 minutes The meat is already good, and then take the wok and then collect the juice.

The stir-fry takes a little longer, and you can fry it with the oil in the meat.

It should be that there is a problem in the step of frying sugar color. After the rock sugar melts, you need to stir-fry the pork belly as soon as possible, if this time is too long, it will cause the rock sugar to paste the pot, which in turn will cause the braised pork to become bitter.

The problem of boiling rock sugar. When cooking braised pork, if the rock sugar is not boiled well, it will be bitter.

The braised pork is bitter because of the sugar paste. When making braised pork, you can choose a pot with a white background to observe the change of sugar color and the size of the heat. After putting the sugar in the pot, stir constantly so that the sugar is heated evenly.

When the sugar turns from white to black, put the meat in the pan after 3 seconds, and control the time to prevent the sugar from pasting.

Precautions for making braised pork:

1. The dosage is appropriate, whether it is meat or materials, add it in the appropriate proportion, and the taste is authentic.

2. The meat should be cut into cubes, not big or small, and the thickness is moderate, so that it can be flavored.

3. Stir-fry and color, and master the heat to avoid paste.

4. Add enough water and add enough water at one time, but not too much.

5. Collect the juice over high heat, collect the juice with a rapid fire for about 15 minutes, and you can also adjust the time according to the actual situation to avoid boiling the pot dry.

How to store braised pork: After cooking, the braised pork can be wrapped in plastic wrap and placed in the refrigerator. If it is not eaten for a long time, it can be kept in the freezer. Cooked food should be eaten as much as possible, and it will be stored for a long time before eating, which will cause gastrointestinal discomfort.