Do you blanch the pork belly, and do you want to blanch the pork belly

Pork belly is fat and thin, but fat but not greasy, thin but not firewood, many people like this piece of meat, not to mention how fragrant it is. If the pork belly is stir-fried, it does not need to be blanched, but if it is used for stewing meat, it must be blanched in advance so that the blood foam can be cleaned out and most of the fishy smell will be removed.

However, some people have a very unsatisfactory effect after blanching, not only does not remove the fishy smell, but the taste is more woody and fishy.

It turns out that there is so much attention to blanching pork belly, and the effect of using cold water or hot water is completely different, and many people don't get it right, no wonder the meat is dry and hairy, and it is very fishy. So which one is the right way, I'm going to share it with you today.

Blanching pork belly, cold or boiled? Many people get it wrong, no wonder the meat smells fishy.

Blanch the pork belly].

Step 1: First of all, we clean the pork belly we bought back 2 times, and then we can't blanch it directly, we need to do one more step, many people have missed this step, in fact, it is very important. Put the pork belly in cold water, also with a pinch of salt, and start soaking.

Step 2: Soak for about 15 minutes, then you can take it out and rinse it again, so that we can see that the blood in the pork belly has been soaked out.

Step 3: Then you can blanch the water, should you use cold or boiled water? The correct way is to blanch the water with cold water.

Step 4: Put the pork belly in the pot, then add an appropriate amount of cold water, and start to heat it slowly. During the heating process, we can see that there is a lot of foam in it, and when the water boils, we skim off the foam, and then take out the pork belly and rinse it with warm water.

In this way, the blanched pork belly is more tender and fragrant, and there is no fishy smell, whether it is braised pork or potato stew.

And so on, all perfect.

Cooking Tips:

1. Blanch pork belly, cold water or boiling water? Using cold water is the most correct way to do it, and the dirty things can be boiled out during the slow heating process, and the fishy smell will also be reduced.

2. Many people ignore the soaking step before blanching, in fact, this step is very important, don't make mistakes in the future.

Many people blanch braised pork when they cook it in order to sterilize, so they are disliked by many chefs. The master chef in the village always said that in fact, if the fresh pork is blanched, it will lose a little bit of meat, and the rice made in that way will not be very fragrant. Indeed, but I want to say that today's pork is not guaranteed, and I don't want to raise my own pigs before.

A lot of pork nowadays has been filled with water, so it is better to advise everyone to blanch it before making it.

In addition, my favorite is to make braised pork with pork belly, so use the same method, and remember to blanch it before cooking. This is to remove the blood foam from the meat and make the pork belly cleaner. Always remember to blanch the whole piece of pork belly before cutting it into pieces.

In this way, the braised pork can be flat and look good in the end. In addition, add a piece of ginger and drink a little cooking wine when blanching to remove the peculiar smell of pork belly.

In addition, should the pork belly be blanched in hot water or cold water? In fact, different water temperatures determine whether the blood and blood foam in the pork belly can be better discharged. Generally, the meat is blanched, and it is recommended to boil it under cold water, so that the residual blood in the meat can be better cleaned, and the final braised pork will taste purer.

Finally, let me tell you the simplest family method: first, cut the pork belly into small pieces, blanch the water, take out the blanched meat and color it while it is hot with dark soy sauce, then put oil in the pot, put ginger and shallots and stir-fry until fragrant. Then put the pork in, fry the oil and gas, until dry and fragrant, add dark soy sauce and stir-fry until fragrant, add soup, put star anise, Sichuan pepper.

Finally, use soy sauce or sugar to color and set the flavor, and slowly reduce the soup after boiling over high heat.

However, no matter what dish is used for pork belly, there is a very important step, that is, to blanch the pork belly, if the pork belly is not blanched, there will be a fishy smell, and there is no way to remove the blood in the meat, some people may think that the blood can be washed off directly with clean water, in fact, there is also blood in the meat, rinse with clean water, only the blood on the surface can be washed off, and the blood inside is not cleaned out. If you want to wash off the blood in the pork belly, you usually have to blanch it.

Many people may not like to blanch the pork belly, but in fact, after blanching, the taste of the pork belly will be better, and the fishy smell of the meat will basically be removed. So should you use cold or hot water to blanch pork belly? When blanching pork belly, the choice of cold water and hot water has always been very troublesome, some people may think that cold water should be used, some people may think that hot water should be used, has been arguing, in fact, everyone must pay attention when blanching pork belly, it must be a pot under cold water, if you wait until the hot water is blanched on the pork belly, it may make the pork belly taste very chai, not delicious at all.

When blanching the pork belly, you need to use cold water directly, put the pork belly into the water when the cold water is cold, as the temperature of the water slowly increases, the pork belly has already adapted to such a temperature, the pork belly will slowly cook from the outside to the inside, and the taste of the meat is of course very good. After the pork belly is blanched, it is best to quickly soak it in cold water, about two minutes or soak it in cold water, which can increase the elasticity of the pork belly and make the pork belly more chewy.

The pork belly does not need to be blanched, the pork belly itself does not have much blood and water, and the taste is not big, so put it in clean water and add cooking wine before cooking.

Mariting for 10 minutes can remove the flavor and make the taste better, if you deliberately blanch the water, it will make the meat quality of the pork belly old and woody, affecting the taste of eating.

Whether the pork belly needs to be blanched

nbsp;Many people will blanch meat food first to remove the blood and fishy smell inside, but most of them do not need to blanch before frying the pork belly, and the pork belly itself does not have much blood, so there is no need to blanch it deliberately, otherwise it will make the meat old and woody.

nbsp;However, this does not mean that the pork belly can be cooked directly, it is best to marinate it before cooking to remove the fishy smell of the meat inside, the method is relatively simple, first put the pork belly in clean water, add cooking wine and soak for about 10 minutes, and then take it out to control the moisture.

How to make cooking pork belly

Clean the pork belly and cut it into small pieces, put it in a bowl and add water and cooking wine to marinate, drain the water and set aside, pour oil in the pot, put the green onion and ginger and stir-fry until fragrant, then put the pork belly in, fry until it changes color, add dark soy sauce, star anise, Sichuan pepper, and finally use sugar to color the color, boil over high heat and then reduce the juice over low heat.

Take braised pork as an example, you only need to blanch the water for 5 minutes to remove the blood water, and the common practices are as follows:

Ingredients: 450 grams of pork belly, 35 grams of rock sugar, 1 piece of ginger, 2 bay leaves, 1 star anise, 8 peppercorns, 1 cinnamon, 1 shallot, 4 grams of salt, a little black pepper, 2 tablespoons of salad oil, 2 teaspoons of braised soy sauce, 2 teaspoons of rice wine.

1. Prepare the ingredients needed for braised pork, which is made with three layers of fat and lean meat.

2. Soak the pork belly in cold water in advance in bloody water, wash it, and cut it into pieces 2 cm square.

3. Blanch the pork belly and remove it, drain the water and set aside.

4. Add an appropriate amount of salad oil to the pot, pour the rock sugar into the pot, and fry the sugar color.

5. Pour the pork belly into the pan and stir-fry quickly.

6. Pour in 2 teaspoons of teriyaki soy sauce.

7. Add fragrance, cinnamon and star anise, stir-fry.

8. Pour in 2 teaspoons of rice wine, stir-fry quickly and evenly, then turn off the heat.

9. Pour the sugar-colored safflower meat into the pot of the electric pressure cooker.

10. Add an appropriate amount of water, shallots, ginger slices, and a little salt.

Ten. 1. Tap the "soft" button for the custom taste, select the sixth taste, and tap the start button.

Ten. 2. After about 25-30 minutes, the braised pork is cooked.

Ten. 3. Put it on a plate, pour in the remaining soup, sprinkle in the shallots, and serve.

1. Method 1 for processing pork belly.

First of all, prepare a clean basin of water, pour the appropriate amount of water into it and wash the fresh pork belly you just bought in the basin. Secondly, use a knife to remove the fascia on the pork belly, the purpose of this is to remove the fishy smell in the pork belly and cut the pork belly more smoothly, and the cut pork belly is also more beautiful and the taste is stronger.

2. Method 2 for processing pork belly.

First, wash the freshly bought pork belly in cold water and remove it. Secondly, add an appropriate amount of water to the pot and bring to a boil over high heat, after the water boils, add the pork belly and boil for 10-15 minutes. Finally, remove the pork belly from the pot and let it cool in cold water for 10 minutes before slicing the pork belly.

This method of processing may seem complicated, but it is actually quite simple. Especially for those who cook pork belly for the first time, this method is convenient and quick.

3. Method 3 for processing pork belly.

Some pork belly will still have the skin of the meat when it is first bought, and if you don't like to eat the skin of the meat, you can remove the skin directly; If you like to eat meat skin, you can put the pot on the fire, put nothing in the pot, and after the pot smokes, put the pork belly skin part in the pot and press it for 2 minutes, so that it is much easier to clean after processing. The most important thing is that the pork belly processed in this way can save a lot of effort when cutting, of course, on the premise that the kitchen knife is also sharp.

If you buy more pork belly at once, then you can use the remaining pork belly to boil lard, which is a good choice; Or it is okay to seal the excess pork belly in a plastic bag and put it directly in the refrigerator, but it is not recommended to leave it for a long time, otherwise it will affect the taste.

The purpose of blanching pork belly is mainly to remove the blood and fishy smell from the ribs. And blanching is usually carried out with cold water, put the pork belly in the pot until the cold water boils, and then remove the foam on the water, and the blanched Wuha meat has a more delicate taste.

Pork belly is rich in protein, generally between 10-20%. Lean meat contains more protein than fatty meat. In addition, the fat content in pork belly is about 10-30% on average, mainly various fatty acids and triglycerides.

There is also a small amount of lecithin.

Cholesterol, free fatty acids and fat-soluble pigments. Meat fat provides more calories.

Under normal circumstances, blanching when stir-frying meat food is mainly to remove the blood water inside, and there is not much blood water in the pork belly, so there is basically no need to blanch the water, otherwise the meat will become old and the nutrients will be lost a lot.

When stir-frying the pork belly, you can put it in clean water, and then add cooking wine to soak, so that you can remove the fishy smell of the meat inside, but pay attention to the soaking time can not be too long, otherwise the umami in it will be lost, and it can be fried directly after soaking.

Braised pork is a very common delicious dish in our lives, I believe many people like to eat this dish, fat but not greasy, the taste is very delicious, after eating, I feel particularly liked, you can make fragrant braised pork at home, use pork belly to make braised pork, why blanch it with water first? I think blanching the pork belly with water will make the braised pork taste fat but not greasy, and it can also remove the fishiness, making the pork belly very delicious and tasteful. Usually when we make pork belly at home, we will blanch the pork belly with water, so let's see how to make delicious pork belly.

One. After the pork belly is blanched, the braised pork is fat but not greasy.

When we make braised pork, we will choose pork belly fat and thin, pork belly is the essence of braised pork, the pork belly will be bought, the skin will be scalded in a hot and clean pot, and the skin will become golden when it is fine, at this time, the pork belly will be blanched in a pot under cold water, and cooking wine can be added to it.

Green onion and ginger. After the pork belly is blanched, the braised pork is fat but not greasy, and many people will not miss this step when making braised pork. <>

Two. Blanched pork belly removes the fishy smell to a certain extent.

Here, I would like to say that braised pork is really a particularly delicious food, no matter what time of day you eat it, it is especially delicious. We will not forget this step when making braised pork, cut the pork belly into cubes, fry the rock sugar over low heat to make the jujube red, then you can put in the cut pork belly, and then add a lot of condiments, fry for a while, the delicious pork belly is ready, the method of making it is not very difficult, you can make it yourself at home. When we are bored or on vacation, we can cook our own dishes at home, it will be much healthier to cook by ourselves, this doorman's pork belly is really very simple, as long as you master the trick, you can make delicious braised pork.

The above is just a personal opinion, what do you think is the effect of blanching before making braised pork?