How to make braised pork fat but not greasy, why does it turn black as soon as you put soy sauce?

The reason why some people put soy sauce when making braised pork turns black is because the amount of soy sauce is too much, and if you don't grasp the amount well, it will naturally turn black. In fact, whether the braised pork is good or not is a very important part, many people like to use soy sauce to color the braised pork, but this is not a wise choice, because the amount of soy sauce is difficult to control, and too much soy sauce will also affect the taste. <>

If you want to make braised pork, I think you can use rock sugar to color it. In fact, many of the more powerful chefs do not choose to use soy sauce when making braised pork, and all of them use rock sugar to boil the color. There are two ways to use rock sugar to color, one is to fry rock sugar with oil, and the other is to boil rock sugar, these two methods actually have their own advantages, I personally prefer to put rock sugar in the oil pan to fry, wait until the rock sugar is all melted and then put in the braised pork, at this time if we stir-fry more evenly, you will find that the sugar color will all go up to the braised pork, the effect is particularly good.

Of course, if you want to fry the sugar color yourself.

It is also necessary to pay attention to the heat, control and coloring time, if the time of frying rock sugar is relatively long, then the rock sugar will be scorched, and the braised pork will have a bitter taste. Therefore, coloring rock candy is also a technical job, which requires a lot of practice. <>

Of course, there are actually many ways to make braised pork, and it depends on what kind of braised pork you make. Due to the different eating habits of each place, there are quite a lot of braised pork practices, and many people, for example, may prefer to eat Dongpo pork.

If we are making Dongpo meat, then we can put a little less rock sugar when we color the meat, because Dongpo meat does not need to be particularly red, as long as it is slightly red. If you make our traditional braised pork, you need to be slightly darker in color, so that it will look better.

The way to make braised pork fat but not greasy is to use beer instead of drinking water and add it to the meat to stew together. And the soy sauce meat will turn black, and it must have released an excessive amount of dark soy sauce, because the dark soy sauce is darker, and if you put too much of it, it will easily turn black, but because the dark soy sauce is colored, putting an appropriate amount of dark soy sauce can increase appetite, so it is not that the dark soy sauce cannot be put in, but it needs to be put properly. <>

Before making braised pork, we first need to prepare its ingredientsFirst, a three-line meat, then a can of beer, an appropriate amount of rock sugar, green onions, ginger and garlic, bay leaves, star anise, cinnamon, dried chilies, hawthorn and tofu. The first step is to cut the pork belly into the size we like, usually into squares, not too big, otherwise it will not taste good. The second step is to blanch the pork belly in a pot under cold water, add onion, ginger and garlic cooking wine, so that the bloody smell of the pork belly can be well removed.

The next step is to remove the super good pork belly, wash it with cold water, and dry it for later use. Put a little oil in the pot, and then put the pork belly into the pot and stir-fry, stir-fry the excess fat, this step can also be a good way to remove the greasy pork belly, otherwise, there is too much fat in the fatty meat, and it is easy to get greasy to eat. Then the fried pork belly by the river is scooped up and put on a plate for later use.

Put four or five rock sugars in a pan, sauté over low heat until caramelized, and then add the pork belly to color。Then after the lust, you can pour the beer into the pot and simmer over medium heat, you can add a spoonful of light soy sauce and half a spoonful of dark soy sauce before simmering. Then pour the star anise cinnamon ingredients mentioned above into the pot and simmer together, but don't forget to have a spoonful of tofu.

In this way, the taste of the pork belly has basically been formed, and then turn on medium-low heat and simmer for about 20 minutes to dry up the soup and get out of the pot, so that a very delicious and non-greasy pork belly is ready, and friends who like it can try it.

1. Braised pork soy sauce put too much remedy:

1. Add some sugar:If you accidentally put too much soy sauce, you can add some white sugar to neutralize the saltiness of soy sauce, and after adding sugar and stir-frying, the dish will have a unique flavor, which is very useful for sweet and salty people.

2. Add waterIf the soy sauce is completely mixed with the dish, or when the dish is almost finished, you find that the flavor is too strong or the color is too dark. In this case, hot or lukewarm water should be added immediately to allow the flavor to lighten as the soy sauce is diluted.

Do not add cold water, as it will not only spoil the taste of the dish, but may also damage the shape of the dish.

3. Add other foodsThis method is similar to the principle of adding water, which can dilute and neutralize the flavor of soy sauce, and you can immediately add frequently cooked ingredients to foods with more soy sauce, such as chili, starch, carrots, potatoes, green vegetables and other ingredients that can absorb the flavor strongly, and reasonably balance the taste of the dish, which will not only not destroy the shape of the dish, but also make the taste of the dish richer.

Material:500g pork belly, 3 tablespoons dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps:

1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces.

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise.

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar.

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done.

If you put too much braised soy sauce, you can put some cabbage or potatoes, which will not be so dark in color and will not be so strong in taste.

If you put too much soy sauce on braised pork, you can add more sugar, so that it can be eaten less salty.

You can add boiling water and simmer for another five minutes, don't put any seasonings, and you can eat.

Dilute the water and pour out the soup.

If he puts too much braised pork and soy sauce, then his remedy is only to put it out and rinse it with water before putting it in

Put too much braised pork soy sauce and add more water to remedy.

If you put too much soy sauce, I personally recommend that you add some sugar to give it a taste, but the color may not change.

It is not good to make braised pork with dark soy sauce and soy sauce, you have to boil the sugar color, use the fish out to adjust the color, the color is very good just out of the pot, but after a while, the color will turn black. To make braised pork, the sugar color should be the main color, supplemented by dark soy sauce, if the color of the sugar color is enough, you can leave the dark soy sauce out.

That's because it's easy to oxidize when it comes into contact with air, so it turns black when you put it down.

If you put too much braised pork, you can put more water after the soy sauce, and its color will become lighter.

When making braised pork, if you put too much soy sauce, the color will be very red, and if you want to remedy it, you can only add a little water to it.

Braised pork, too much soy sauce, put more water, add more sugar, and don't add anything else.

Shelter - shelter food materials ---

Pour out the soup ---

Add boiling water - recook the meat --

Look at the color of the soup--

Then mix the color and flavor!!

If you want to remedy the tired braised pork, we can put an appropriate amount of green vegetables into the braised pork and cook it for a while, so that you can remove the greasy braised pork well. Or we can also pour an appropriate amount of garlic into the braised pork at the end and stir-fry evenly, which can not only make the braised pork greasy, but also add flavor to it.

The nutritional value of braised pork.

Braised pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia. It mainly contains energy kcal, protein grams, fat grams, carbohydrate grams, folic acid micrograms, dietary fiber grams, cholesterol milligrams.

The efficacy and function of braised pork.

Braised pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia. However, those with damp heat and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more.

Stir-fry the meat first to stir-fry the excess fat, so that the fat meat will not be very oily, and then add cooking wine and light soy sauce to stew the meat first, so that the meat will not be old. Here's how:

Ingredients: 500g pork belly, 1 thin shutter, appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of shallots, appropriate amount of rock sugar, appropriate amount of dark soy sauce.

Production steps: 1. Prepare the ingredients.

2. Prepare rock sugar, star anise and ginger slices.

3. Thin shutters are cut into wide strips and then knotted.

4. Wash the shutter knot with warm water and squeeze out the water, and cut the pork belly into pieces and wash it with warm water.

5. Add the bottom oil to the hot pan, put in the pork belly, fry the meat on both sides until it changes color, and then pour out the excess oil, so that the braised pork is fat but not greasy.

6. Add star anise and ginger slices and stir-fry until fragrant.

7. Pour in the cooking wine.

8. Add 2:1 light soy sauce and dark soy sauce.

9. Add boiling water, pour in the shutters and rock sugar.

10. Add the shallots knots and cover them, then boil over high heat, then turn to low heat and cook for an hour, add seasonings first and then stew, so that the meat will be tender and not old.

11. After that, pick up the shutter knots first, then turn to high heat to collect the juice and turn off the heat.

12. Finished product drawing.

Braised pork. Ingredients: pork belly (what is pork belly?)

It's the kind of meat that is fat and lean, and the more layers, the better. As the saying goes, you have to eat meat, fat and thin! 2 catties (not too little, otherwise you won't be able to make delicious braised pork!) , Seasoning: salt, sugar (preferably ground rock sugar), green onions, ginger slices, cooking wine.

ProcedureHeat the pan with cold oil, wait for the oil to slightly cap the smoke to add the rock sugar and keep stirring, you will find that the crystal rock sugar will become like white sugar, then like brown sugar, and then like red pond, hurry up and add meat otherwise the sugar will be mushy! Continue stirring.

At this time, the sugar will hang evenly on the meat due to heating.

13Add water! The meat can be minced, and there are green onions and ginger slices. Bring to a boil on high heat, reduce the heat to low and cook for half an hour.

3.Now you can add salt to the meat. (Be mindful of this step, add salt only when the meat is cooked to 6 ripe!) The reason is that adding salt early will make the protein shrink, and the meat will not be easy to cook.

4.Cook for another 15-20 minutes and you're done! Don't rush to eat yet, if you're a bibimbap fanatic, it's ready to be served now.

If you like braised pork with dry dryness, turn on the heat and serve it with the dry sauce.

Braised pork. Method: Wash the pork belly and cut into cubes, and cut the garlic into cubes.

2. Hot water in a pot, pour in the pork belly and blanch it again.

3. Serve the pork belly and set aside.

4. Heat oil in a pan and fry garlic until fragrant.

5. Then pour in the pork belly and stir-fry until the surface is a little unburnt.

6. Then add soy sauce, oyster sauce and sugar, stir-fry evenly.

7. Add an appropriate amount of water and simmer over medium-low heat for 20-30 minutes.

8. Simmer for a sufficient time, and finally stir-fry over high heat to reduce the juice.

1. Soaking: Soaking in water can soak the blood in the capillaries; Adding some cooking wine to the water is easy to absorb the meat fiber and remove the meat smell. The meat should not be soaked more, and the umami will be lost if it is soaked more, generally about 10 minutes.

2. Blanching: Cut the pork into pieces and boil it in hot water, remove it after boiling, and wash off the blood foam.

Three firing: This is the key step of braising it. Be sure to simmer over low heat for more than 1 hour.

In fact, in the final analysis, this classic dish with strong family affection seems simple, but in fact it is important to burn it. The heat is not enough, and the meat is hard. After the heat is over, the meat is too soft and unformed, which seriously affects the final juice and appearance.

Ingredients: 500 grams of pork belly, 3 tablespoons of soy sauce, 2 tablespoons of Shao wine, 3 tablespoons of sugar, 2 large ingredients, appropriate amount of salt, green onions, and ginger slices.

The production process. 1. Wash the pork and cut it into pieces of appropriate size, put it in a pot of boiling water and boil for 5 minutes, wash it with water, and set aside;

2. Put the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat, wait until the sugar is completely melted and fine bubbles emerge on the edge, pour in the boiled pork;

3. Stir-fry the meat pieces for 5 minutes, fry the sugar evenly on the meat pieces, pour out some of the oil in the pot, fry the green onions, ginger slices, and ingredients slightly, add soy sauce, enough water and an appropriate amount of salt, boil over a strong fire, and then simmer over low heat until the pork is cooked and rotten, and then you can get out of the pot.

Note: When sugaring pork, be sure to stir-fry thoroughly; Pour out some of the oil to avoid being too greasy after the dish is ready; Try to add water at one time.

If you need to add water during the simmering process, you must add boiling water; Friends with conditions can also add some fennel when increasing the ingredients.

1 Wash the pork belly with skin and cut into mahjong pieces; Rinse dry hawthorn slices with water.

2 Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes and soak for 15 minutes.

3 Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least 2 inches above the meat pieces.

4 Bring to a boil over high heat for 30 minutes, using a spoon to remove the surface foam.

5. Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens.

6.Add rock sugar and cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pot.

1 Wash the pork belly with skin, cut into cubes and put in a casserole;

2 Put ginger, rock sugar, dark soy sauce, sliced mushrooms, chestnuts and cinnamon in a casserole;

3 Put a small amount of water in the casserole (500 grams of meat, some shiitake mushrooms and other ingredients, put a bowl of water);

4 Bring the pot to a boil over high heat, then reduce the heat to low for 20 minutes.

5 After 20 minutes, stay by the stove, turn on the heat slightly, and turn off the heat when the pot is about to dry.

Advantages: fast, fragrant, satisfying;

Summary: You can add ingredients such as shiitake mushrooms and chestnuts according to your taste, and increase or decrease the amount of rock sugar as appropriate.

Features: The finished dish is neat, the color is brown and red, the meat is soft, and the chestnut is crispy.