What should I do if the braised pork is not colored, and what can I do to remedy if the braised pork

When making braised pork, add rock sugar to the wok, stir-fry until the rock sugar melts and turns caramel-colored, then pour in the fried pork belly and stir-fry to color.

Sugar color is the red colorant used in cooking dishes. Stir-fried sugar can make the meat red and bright, and the fried sugar also has a caramel flavor.

Preparation of braised pork:

Ingredients: pork belly, star anise, Sichuan pepper, cooking wine, green onion, ginger, rock sugar, salt, dark soy sauce, light soy sauce, dried red pepper, garlic, peanut oil.

1. Wash the pork belly bought in the market and cut it into pieces of about 2 cm.

2. Blanch the pork belly in a pot and add a spoonful of cooking wine. After the water is boiled, remove the blood foam from the meat and control the moisture.

3. Put a small amount of peanut oil in the pot, put in the pork belly and stir-fry over low heat. Saute until the pork belly is golden brown on both sides.

4. In another pot, add peanut oil, pour in rock sugar and fry the sugar. Fry until the rock sugar melts, the color turns jujube red, turn to low heat.

5. Bubbles begin to appear on the rock sugar, from large to small, then pour in the pork belly. Stir-fry well so that the pork belly is evenly colored.

6. Add the prepared star anise, Sichuan pepper, green onion, ginger, garlic and red pepper and stir-fry evenly.

7. Add water, or cover the pork belly. Add an appropriate amount of dark soy sauce and light soy sauce. Cover the pot, bring to a boil over high heat, and simmer over low heat.

8. Finally, add a little salt and stir-fry constantly, so that the color is uniform and it is not easy to paste the bottom of the pot.

9. The juice in the pot is almost the same, you can spoon the braised pork out and put it on the plate, and you can eat.

Colour with dark soy sauce, pour the dark soy sauce into a hot oil pan and boil for a while, then add the pork belly to color. The preparation of braised pork is as follows:

Preparation of braised pork:

Ingredients: pork belly with skin, potatoes (the same size as pork belly), green onions, ginger slices, garlic granules, star anise, grass fruits, sugar, dark soy sauce, light soy sauce, Sichuan peppercorns, rice wine, salt (appropriate amount each).

1. Put the pork in a non-stick pan, pour in cold water that has not covered the meat, add 2 slices of ginger and 1 shallot, and heat over medium-high heat.

2. Boil, remove the foam on the surface, and put out the pork belly for later use.

3. Stir-fry sugar: Pour an appropriate amount of vegetable oil into the pot, add rock sugar, and heat over low heat.

4. After the rock sugar melts, slowly start to color, and heat until the color is amber.

5. Pour in the blanched pork belly, stir-fry until the pork belly is colored, and set aside.

6. Put ginger slices, garlic cloves, dried chilies, star anise, cinnamon, cumin, and knotted shallots in the pot, and fry the remaining oil in the pot to bring out the fragrance.

7. Then add pork belly, raw oil, dark soy sauce, Shao wine, and an appropriate amount of salt to taste, and stir-fry evenly.

8. Pour in the boiling water that has not covered the meat, bring to a boil over high heat, turn the lid to low heat and simmer for 1 and a half for 2 hours (or a pressure cooker, simmer over low heat for 30-40 minutes after steaming).

9. After the stew is done, turn on the high heat to reduce the juice and put it on a plate, garnish with chopped green onions and fried white sesame seeds.

You can put rock sugar and fry it to color it first, and you can also put Hakka Niang wine into it to stew, and the color is very beautiful.

The remedy for braised pork not to be red is to put some sugar, not only does not look like the braised pork has no appetite, but also does not taste fragrant, at this time you can re-fry the sugar to color, and you can also use soy sauce to color again, but in the process of using soy sauce to color, you should pay attention to the choice and amount of soy sauce.

Braised pork, I believe many people have eaten it, and it tastes very good. Why is braised pork not red? How to remedy?

The color formation of braised pork mainly depends on the sugar, the sugar should be put in an appropriate amount, the color will be redder, do not use soy sauce to adjust the color, otherwise it will become brown. As for light soy sauce, you can choose to leave it out or put it less depending on your preference.

How to remedy braised pork if it is not red:

There are three ways to cook braised pork in Chinese cooking; First, soy sauce coloring; It is usually colored with soy sauce or dark soy sauce. Second, candy coloring; That is, when the sugar is boiled in a pot until it is foamy, add water, and use its red caramel water to color the meat. Third, the comprehensive coloring method, that is, on the basis of general seasoning, add a small amount of red yeast rice juice.

The specific methods are described below; First, the above three methods should be scalded in advance, scraped, cut, blanched, and boiled until it is broken. If you want to have a good color, you can't underestimate the hair, you should blanch the surface of the meat skin to make it bread color, and then soak and scrape, so that the color will be very beautiful.

Precautions for making braised pork:

1. The fat content in braised pork is very high, so it is best not to add extra oil during the cooking process, and it is necessary to pay more attention to the fat removal process when cooking meat, so as to reduce the amount of fat in braised pork and avoid obesity.

2. When boiling sugar, you need to pay attention to controlling the heat to avoid frying the sugar, which will cause the braised pork to be dark in color and bitter in taste.

Well, that's all for the introduction of the reasons and solutions for braised pork not being red, and you all understand.

How can braised pork become "red and bright"? It's not as hard as you think, you can do it at home!

A trick to color braised pork.

Have you ever had this experience when making braised pork? No matter how much soy sauce is put in, the color of the meat is still white and red, and there is no attractive luster. Hehe, let me give you a trick!

It is best to choose braised pork belly, that is, there are many layers of fat sandwiched with many layers of lean meat and skin, hehe, the more layers, the better, but this kind of meat is only a little bit on the whole pig, which may be just enough for you to make a plate. Well, let's get down to business! After putting oil in the pan, put a tablespoon of sugar on it without waiting for the oil to be too warm, and stir it with a spoon until it completely dissolves into brown sugar juice.

Then pour the cut meat down and stir-fry. In this way, even if you add a small amount of soy sauce, the braised pork will still be red and purple and shiny! This method has a disadvantage, the meat is slightly sweet, and it is not suitable for diabetics.