How to taste the stew of large pieces of pork, and what ingredients to put in the stew of large piec

Don't be lazy, simmer over low heat for 2 hours and then steam.

Such as Dongpo meat: 1. Scrape and wash the pork belly ribs, cut them into 10 square pieces of meat, and boil them in a pot of boiling water for 5 minutes.

2. Take a large casserole, use a bamboo grate to cushion the bottom, first spread the green onion, put in the ginger pieces, and then neatly row the pork skin face down on it, add sugar, soy sauce, Shao wine, and finally add the green onion knot, cover the pot, seal the side seam of the casserole with peach paper, put it on the fire, cover and seal it after boiling, simmer it with a slight fire, close to the end of the casserole from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it in the steamer, and steam it for 30 minutes with a strong fire until the meat is crispy.

Many older people say that the stewed pork is not very fragrant now, and I feel the same way.

I remember when I was a child, my family raised a pig, and I usually only fed swill, and only waited until about a month before the Spring Festival to add some food. From childhood to adulthood, about a year.

Kill it before the festival, except for selling a small portion, most of it is left for yourself to eat. At that time, whoever stewed meat, the neighbors could smell the aroma of meat.

Up to now, there are very few individual pigs, most of them are raised in groups, and they are fed with processed feed, and the number of days of slaughter is greatly reduced, and they grow into them in a few months, and then they are sold.

Now, most of the meat we buy in the market is like this, so the pork doesn't taste good now.

Nowadays, in order to increase the taste, I can only work on the method, and I have my own knack.

1. Material preparation. One kilogram of pork belly, one green onion, one piece of ginger, 25 grams of Shao wine, 50 grams of soy sauce, 5 grains of ingredients, a few refined salt and monosodium glutamate.

Second, the production method.

In the first step, cut the pork into 1-inch sizes, blanch it in boiling water and remove it. Leave the foam out of the soup and save the soup separately.

The second step is to put 4 coins of oil in the pot, put some sugar and stir-fry, and when it turns red, put the meat in the pot.

After the meat changes color, add the green onion and ginger ingredients, continue to stir-fry until the fragrance comes out, pour Shao wine, soy sauce, then pour in the original soup, and boil over a strong fire.

After that, add refined salt and monosodium glutamate, and simmer over low heat for 2 hours, and you're done. The pork stewed in this way is crispy and rotten, fresh and delicious.

You've got that part of the meat. It's a good idea. Those with bones should be simmered over low heat.

The longer the stew, the more flavorful it becomes...

Ingredients for stewed pork: 1000 grams of pork, dark soy sauce, light soy sauce, oil consumption, 1 teaspoon each, light soy sauce, soy sauce, 5 grams of salt, ginger and shallots, star anise pepper, cooking oil.

Preparation of stewed pork cubes :

1. Cut the meat into large pieces, and like to eat meat in large pieces.

2. Wash the meat in a pot under cold water, add green onion and ginger cooking wine, blanch and bring to a boil.

3. Put the blanched meat pieces into the cast iron pot together with the material bag.

4. Put oil in the pot, add green onion and ginger, simmer over low heat until fragrant, and then remove it.

5. Stir-fry the bottom oil in a wok, add white sugar and fry the sugar color.

6. Melt the sugar and turn yellow, add salt, light soy sauce, soy sauce, dark soy sauce and water.

7. Bring to a boil over high heat.

8. Pour the soup into a cast iron pot, bring to a boil over high heat, simmer over low heat for 40 minutes, turn off the heat and simmer for half a day.

9. It's very fragrant! Stewed pieces of meat, eaten straight and in large bites, or can be sandwiched into a variety of cakes.

Although it is said that in today's era, materials are abundant, logistics are rapid and developed, and food from all over the world can be delivered to us almost without waiting too long. However, many dishes do have to be served hot to enjoy their best moments. For example, braised pork, this is the case.

There are all kinds of meat, but only the one that has just been served on the table, the color is red and bright, crystal clear, and the braised pork that is trembling and trembling is even more mouth-watering. My mother was very virtuous and often wondered how to make better braised pork, and over the years, my family's braised pork has become a classic delicacy passed down by family and friends.

In fact, the production of braised pork is very simple, as long as a casserole, simple seasoning can be done。It's all about the heat. It needs to be simmered slowly over low heat to give it an attractive jujube red color and the shape does not fall apart.

However, picking up a piece and putting it into his mouth instantly slid into his throat, and a great sense of satisfaction arose.

Let's share how to make my braised pork:

Ingredients: 750 grams of pork belly with skin.

Excipients: a handful of shallots, a large piece of ginger, 1 bottle of Guyue Longshan rice wine, 100 grams of light soy sauce, 30 grams of dark soy sauce, appropriate amount of brown sugar.

Method:

1.Drain the meat from the pot under cold water to remove the blood, pluck the pig hair (or let the butcher shop burn the pig skin to remove the hair), scrape the pig skin with a knife, and wash it. Cut into slightly larger pieces (for easy simmering for a long time, I usually cut it into 8 pieces, but also larger pieces.)

2.Take a casserole of appropriate size, put a handful of shallots and ginger slices at the bottom, and then put the cut meat into it (note that the pork skin is facing down), and then pour in the prepared light soy sauce, dark soy sauce, yellow wine and brown sugar.

3.Turn on high heat, after boiling, turn the bean heat and simmer for about 2 3 hours (depending on the size of the meat pieces, the ripening time is different).

In the middle of cooking, turn the meat over so that the skin is facing up.

The enticing aroma had already filled the room。When it's time, let's enjoy it. That soup, make sure you eat three more bowls of rice.

Note:Remember to boil the water before putting the meat in the pot, because cold water and meat together will make the inside of the meat sandwiched, wait for the water to boil, then turn off the low heat and make small blisters, boil slowly, and wait for the water to collect the juice.

Many people for convenience, will always put the lid on the pot before the taste of the taste, and this is not right, there are two reasons, one pork after stewing, the soup will be less than at the beginning, then put salt in advance, it is easy to make the soup salt is not delicious, two put salt in advance, the meat will be tightened and hardened, after a long time of stewing is not soft enough, then it will taste firewood.

Therefore, the salt can not be put too early, the most suitable time is to put the meat after the meat is stewed thoroughly, put the salt and then cover the lid and simmer for ten minutes, so that the soup tastes just right, and the meat is soft and fragrant.

Some people use a pressure cooker to press meat, feel that they don't put salt in advance, and it is not easy to operate later, in fact, if they want the stew to be delicious, they also need to put salt at the end of the stew with a pressure cooker, and then cover the lid and cook it for a while after adding salt, although it seems a little troublesome, but the meat is more crispy and soft, not hard and not firewood.

The pork can be cut into pieces first and then soaked in salted water. Add a few small holes to the meat to make it taste better. Be sure to simmer over low heat when cooking. Don't put salt too early, either. Don't put too much seasoning in it, so as not to lose the essential flavor of the meat.

Ancillary Materials. When stewing meat, indispensable accessories, star anise, pepper, bay leaves, dried chili, green onions, ginger, garlic, etc., a small amount of sugar and honey into the flavor, if you want the meat stew to be delicious, you must use the fragrance of the accessories into the meat, otherwise only the aroma of the meat is very greasy to eat.

Stir-fry simply. Stir-fry the prepared accessories over high heat first, pour the cut meat with the flavor of green onions, turn off the heat and move them all into the stew pot after the meat changes color slightly. If you like to eat slightly sweet meat, you can add a little rock sugar or honey to taste.

Start the stew. After pouring all the ingredients into the saucepan, add light soy sauce, dark soy sauce, cooking wine, and pour a certain amount of water according to the proportion. And don't simmer over a high fire, be sure to cook slowly over a simmer.

If there is a sharp high heat, the muscle fibers will become stiff and will not be easy to boil; And the aroma of the meat will also be reduced.

Water topping tips. In the process of stewing meat, do not add water (especially cold water) in the middle, otherwise the protein will be condensed by the cold, so that the ingredients in the meat or bones are not easy to seep out of the stew. Add salt later, otherwise the meat will not rot easily.

Precautions. Once the meat is a little firm, skim off the foam and switch to a slight heat. It is better to keep the water boiling slightly.

At this time, the oil slick of the soup noodles is not easy to tumble, and air pressure is formed in the pot, which not only maintains the temperature of the broth, but also makes the aroma in the soup not easy to volatilize and run away, and the stew cooks quickly and the meat is soft.

1. Soak the meat in water.

If the meat is stewed directly, the blood will run into the soup, resulting in a fishy smell in both the meat and the soup, so first we need to remove the blood from the meat by soaking it in water.

You can use fresh meat or frozen meat, cut the meat into small pieces, put it in clean water and soak it for 1 2 hours. Change the water a few times halfway, and when the water becomes clear and the meat is obviously white, you can take it out and rinse it.

2. Blanch the meat.

After soaking in blood water, the meat cannot be stewed directly, and it also needs to be blanched to remove the residual blood in the meat, so that the smell is more thorough.

Pour a pot of water, meat pieces in a pot under cold water, add green onions, ginger slices, cooking wine, heat over high heat, and cook for 3 minutes. Skim off the scum with a spoon, remove and rinse. Don't blanch the water for too long, otherwise the taste will get old.

3. The meat should be fried until fragrant.

After blanching the meat, it is just the step of removing the fish, and if you want it to taste fragrant, one is to add spices, and the other is to fry until fragrant.

Meat is rich in protein and fat, and after stir-frying, it can bring out the aroma, especially the oil aroma. Get out of the pot, pour in a small amount of oil, pour in the meat pieces after heating, stir-fry over low heat for a while, fry until the color is golden, not only can increase the flavor, but also taste not greasy.

4. Add 2 more spices.

When stewing meat, whether it is stewed or braised in a stew, in addition to the commonly used spices such as green onion ginger, Sichuan pepper, star anise, etc., two more spices should be added, that is, licorice and tangerine peel.

Licorice and tangerine peel are warm and sweet spices, with a light fragrance, which can increase the flavor of the meat, and can make the meat more delicious, and can also remove the oil and greasy, and it is particularly comfortable to eat.

5. Put salt first.

Many people have heard of a saying that salt should be put after the stew of meat, and it is wrong to put salt too early to stew the meat and make the taste woody.

Be sure to put salt in the stew first so that the meat can absorb the flavor. If you say that the meat is not stewed, it must not have been stewed for enough time. I don't know if you have ever made garlic white meat, white cut chicken, etc., they are all cooked directly with salt, and the taste is still very soft and rotten?

6. Simmer over low heat.

If you want to eat meat, you must be careful that you can't storm it with high heat, and you should simmer it on low heat.

After a long period of stewing, the binding force of muscle fibers in the meat becomes lower and lower, and the meat becomes soft and rotten. Su Dongpo has long summed up this experience, and wrote in "Ode to Pork": "Clean and wash the bell, less water, and the firewood can't afford to smoke."

Don't urge him when he is familiar with himself, and he is beautiful when he is full. "No matter what kind of meat you stew, add 2 more ingredients, the meat is soft and tender, fragrant and delicious, and it is better than a restaurant. Palm.

With these 6 tips, you will be able to stew meat that is soft and tender, fragrant and delicious, no matter what kind of meat you have.

Braised pork stewed yam.

Ingredients: 200g pork belly, 200g pork belly, 300g yam, appropriate amount of oil, appropriate amount of salt, 20g rock sugar, 5g braised soy sauce, appropriate amount of green onion, appropriate amount of ginger, 2 star anise, 1 piece of cinnamon, 1 dried chili, 1 tablespoon of cooking wine.

Method: 1) Wash the pork belly and the pointed meat and cut into cubes. 2) Prepare star anise, cinnamon, cooking wine, green onion and ginger.

3) Wash and peel the yam and cut it into hob pieces. 4) Put the yam in the oil pan and fry until golden brown. 5) Blanch the meat and set aside.

6) Add a small amount of oil to the pan and stir-fry the blanched meat. 7) Add green onion, ginger and star anise cinnamon chili pepper, and continue to stir-fry until fragrant and the meat is slightly yellow. 8) Add rock sugar, turn to low heat, and stir-fry until the sugar is colored.

9) Cook in cooking wine, add soy sauce and stir-fry evenly. 10) Add boiling water, cover the meat, bring to a boil over high heat, turn to low heat and simmer for 40 minutes. 11) Add salt and fried yam and simmer for another 30 minutes.

2) Turn to medium heat and cook until the soup is concentrated.

Method:1.Select pork belly and cut into eight-point cubes;

2.Cut the green onion into sections, and cut the ginger into slices;

3.When the meat pieces are fried in the pot until they turn white, add cooking wine, soy sauce, white sugar, and then add green onions, ginger, spices, and cinnamon, stir them slightly, put in the broth, skim off the foam after boiling, and simmer over low heat for more than an hour, and the meat is crispy.

Extension materials: Ingredients: 500 grams of fat and lean pork, seasoning: 100 grams of soy sauce, 5 grams of cooking wine, 5 grams of sugar, 5 grams of green onions, 5 grams of ginger, 3 grams of star anise, 5 grams of cinnamon.

The stew may not taste good because of poor control of the heat or poor handling of the meat. Workaround:

Beef stew: 1. Put cold water into the pot: Beef should be boiled in cold water, and after the water is boiled, the meat will be more rotten and the taste will be better.

2. Stew with tea: The meat not only cooks quickly, but also tastes fragrant.

3. Add wine or vinegar: it can soften the meat;

4. Add hawthorn or radish: It can make the beef cook faster and remove the peculiar smell.

Stewed mutton: 1. Add radish: drill holes in the radish to remove the fishy smell;

2. Add star anise: put star anise in the meat pot, which can make the meat taste more mellow, remove peculiar smells such as fishy smell, add aromatic odor, and adjust the taste to increase appetite;

3. Cold water pot: Like beef stew, mutton also has to be pot under cold water, after the water is boiled, remove the foam, add ginger cooking wine and other condiments and simmer for 3 hours;

4. Add Chinese herbal medicines: such as angelica, wolfberry, and astragalus, which have a greater tonic effect.

Stewed pork: 1. Stir-fry the pork ribs first: the fat content of pork is relatively high, and it will be more fragrant if you stir-fry;

2. Add orange peel: it can remove peculiar smell and greasy feeling, and make the taste more delicious;

3. Less salt and vinegar: It can speed up the dissolution of bone calcium, shorten the stew time, and dissolve the calcium, phosphorus and other minerals in the ribs, with higher nutritional value.