How to make braised pork that is not greasy, how to make braised pork that is not greasy

Braised pork is a kind of food that many people like to eat, braised pork has a good effect on cravings, of course, we should also understand that braised pork is very high in calories, usually if you eat too much will lead to obesity, it may also have a negative impact on cardiovascular health, so when eating braised pork, you must remove the greasy, so as to avoid adverse effects on health, let's take a look at this aspect.

A little trick to get the braised pork greasy.

But as long as you master this trick of braised pork, you can take into account the above two points. Braised pork can also be filled with ingredients such as fried tofu, kelp, Chinese cabbage, vermicelli, etc., so that a dish can be eaten in a variety of ways, and it is not greasy. Today's braised pork, I put quail eggs, nutritious and delicious, and it looks very beautiful.

Marinated pork stewed with quail eggs.

Ingredients: 500 grams of pork belly, 24 quail eggs, 20 grams of vegetable oil, a small handful of rock sugar, 20 grams of white wine, appropriate amount of salt, several cloves of garlic, one piece of ginger, two star aniseProduction process: 1

Clean the pork belly with skin and cut into pieces two centimeters thick;

2.Pour a little oil into the wok and add a small handful of rock sugar;

3.Sauté over medium-low heat until caramelized;

4.Pour the pork belly pieces into the pan and stir-fry, be sure to medium and low heat; Stir out the fat in the meat pieces, and the excess oil can be poured out, or it can be used to stir-fry vegetables without wasting it; This is the first trick that is not greasy or greasy;

5.Add star anise, garlic and ginger to the pan and continue to stir-fry; Pour in a little liquor, liquor has a better effect than cooking wine, and can also add a special aroma; Stir-fry evenly, let the wine volatilize, and take away the fishy smell of meat; This is the second trick that is not greasy or greasy;

6.Pour hot water along the edge of the pan, not on top of the meat pieces, so that the caramel color retains well on the surface of the meat pieces, and do not turn the meat pieces; Cover and simmer over low heat for 30 minutes;

7.Quail eggs are boiled and peeled; To tell you a trick to remove quail eggs, put the hard-boiled eggs in a wide-mouth bottle, cover the lid, and shake it left and right for 10 seconds, it can be easily peeled and complete;

8.Pour the quail eggs into the pot, add a little salt, mix well, and continue to simmer for about 30 minutes; Collect the juice, leave a small amount of soup, and attach it to the surface of the meat and quail eggs, which looks good and tastes!

Tips:1The braised pork does not put a drop of soy sauce in the whole process, it is completely fried with sugar, so when pouring hot water, do not pour water on the meat pieces, pour them along the edge of the pot, and do not turn the meat pieces; 2.Put it after salting, so that the meat does not shrink, and the meat is tender and easy to cook.

In fact, you first boil the meat in water, then take it out, and then put it in the pot, use a little oiled sugar to make the sugar orange, and then burn the fish on it, this method is not greasy, because after you cook it, he will remove part of the oil.

If you want to make the braised pork not greasy, you can skim off the oil on it after adding it for a long time.

Home-style braised pork practice, one plate is not enough to eat.

Is the neighborhood kid there? How do you want to cry.

When making braised pork, the seasoning of the braised pork is very important, because if the seasoning of the braised pork is not put correctly, then the braised pork may be a little unflavorful or greasy. Many friends don't know what seasonings to add when making braised pork to make it more delicious, so let's introduce to you the tips for making braised pork.

How to make braised pork].

Step 1: First of all, you should prepare some pork belly, the pork belly for braised pork can not use more fatty meat, it is best to choose three lean and two fat pork belly, so that the taste of the pork belly will be better. After the pork belly is ready, soak it in water for half an hour, and the food will taste better.

Step 2: Then put the pork belly in the pot and blanch it, don't look at it as just a lump of meat, but the one that should be blanched should still be blanched, and if the pork belly is not blanched, although the fishy smell will not be particularly strong, but the meat will taste a little hard. After blanching, put the skin in the direction of the pot and stir to remove the surface of the fur and impurities.

Step 3: Heat the oil and fry the pork belly in the pan to remove the excess fat from the pork belly, so that it will not be too greasy when eating, and the taste will become more soft and delicious. Wait until all the pork belly is golden brown, then remove it and set it aside to cool.

Step 4: Heat the oil, then add rock sugar to start frying the sugar, then add star anise, fennel, dried chili, ginger and other ingredients to stir-fry over high heat, stir-fry until fragrant, and then add the chopped pork belly.

Stir-fry the pork belly over high heat until the color of the meat becomes dull, then open it to stir-fry with light soy sauce, cooking wine, aged vinegar and other seasonings, and finally add water to prepare for the juice.

This method is actually very simple, but few people can make it all, and most people will miss a few steps when making braised pork, resulting in the taste of the red meat is not delicious enough. In the process of making braised pork, aged vinegar is very important, and the braised pork will not be particularly greasy after adding aged vinegar.

Ingredients: 1kg of pork belly, 100g of soybeans

200g bone broth

Eight petals and two rice wine 20g

40g of rice vinegar and 60g of sugar

Light soy sauce 80g delicious and non-greasy braised pork with detailed steps.

1. Main ingredients: 1kg of pork belly, two eight petals, 100g of soybeans (soaked overnight in advance), 20g of rice wine, 40g of rice vinegar, 60g of sugar, 80g of light soy sauce, 200g of bone broth;

2. Rinse the meat, wipe it dry, change the knife into 3cm square pieces, and control the beans to dry the water for later use;

3. Stir-fry the eight petals in hot oil in a hot pan, put the flower meat and stir-fry for 3 minutes to force out the fat in the meat;

4. Turn the meat slightly yellow, and pour out all the oil in the pot.

5. Add rice wine, rice vinegar, sugar, light soy sauce, hot bone broth and soybeans and boil until boiling, open the lid and maintain a strong fire for 3 minutes;

6. Cover the pot and turn to a simmer for 30 minutes, until the soup is basically dry and the soybean skin is wrinkled.

7. The meat is super crispy and melts in your mouth. When the fat is basically in the first batch, it is controlled, and the beans are adsorbed with a part, so you can eat it with confidence.

Is the neighborhood kid there? How do you want to cry.

Home-style braised pork practice, one plate is not enough to eat.