Why am I always super bad for braised pork?

I make braised pork is very simple: cut the meat into small pieces and copy it in hot water, then put ginger, star anise, garlic, and dried red pepper in the oil pan and fry it a little bit The meat is fried for a while to fry it out, and then put two small spoons of sugar and turn it over so that the sugar fully sticks to the meat Let a little salt and then put an appropriate amount of water, after the water boils, put a little salt according to your own taste. When the soup is almost harvested, drop some soy sauce and stuff it, then put MSG, chicken essence and food green pepper with a spatula and turn it over This is my own method, you can try it, the color is beautiful, and the taste is also very good My boyfriend's mother always said that I was good for nothing, except that the dishes were delicious, and there was no merit.

When you cook braised pork, you must remember to put the meat in a pot and boil it with water to bring it out of the water, and cut the ingredients

Braised pork is a dish in both the south and the north, but the production process in the south and the north is different, and my understanding and experience is that the braised pork in the north is salty, while the south is sweet, and I also prefer the kind of salty and sweetIt is the method of combining the north and the south, which will make the braised pork combine the advantages of the two, of course, this is my own opinion. <>

To make braised pork to make it fat but not greasy, the important thing is to let the braised pork go through the process, and you basically have to cook it normally for this task. You must have to boil it in water, if you don't cook it, the minced meat in the meat will not be able to get out, and then the oil in it is contained in it, which naturally leads to a very greasy one, and it does not need to be fully cooked after boiling, that is, the complex minced meat is boiled out, and then the meat is taken out to control the dryness and then go to the oil panThis can remove most of the impurities in the braised pork, as well as some oil slick. <>

After the above process of making meat, you can't just rely on natural, you have to add something to cook whether it is delicious or not, we all know, one depends on the heat, the other relies on the seasoning and seasoning to put good food without worry, which means that you have to match a variety of seasonings to make braised pork There are a few things that are essential, green onions, ginger and garlic should be used to remove the fishy cooking wine, oyster sauce to enhance the freshness, rock sugar coloring, light soy sauce and dark soy sauce to taste, these things you put in at the right time,It will make your braised pork more fluffy and delicious, and it will not have the fishy smell of the meat itself. <>

Of course, the methods of different people doing tasks are indeed different, anyway, so many of the above methods are not suitable for everyone, but I think there is a small trick suitable for everyone to make braised pork, which must be a long-term stew. It's not something you can do after a while, you want to make braised pork, fat but not greasy, sweet and delicious, the seasoning that should be added has to be added, but the time must be guaranteed, you just stew for 10 minutes and 20 minutes, the pot at home is not good at all, and the pressure cooker may be betterBut the pressure cooker will affect its ingredients to a certain extent and affect its taste, so with the pot at home to stew at ordinary time, you have to simmer for at least half an hour or even an hour.

That's because we didn't adjust the sauce well when making braised pork, and secondly, because the fat in the pork was not better removed.

It is because when choosing meat, you can choose some meat with more lean meat to make, and you should put more condiments in it for seasoning.

It is very likely that when cooking meat, some of the fat in the fatty meat is not refined, so it is very greasy when eating.

Because when cooking braised pork, all the oil is not removed, so that the braised pork contains a lot of oil, so that it will be very greasy to eat.

It may be because cooking wine is not used to remove the fishy smell of braised pork, so the braised pork made will be particularly greasy, and it is also very untasty.

If you find that the braised pork is very greasy, then if you want to remedy it, you can put the braised pork out of the pot and put it in a jar with rape, and control the oil out, and the rape itself is very oil-absorbing, so that the greasy feeling of braised pork can be reduced a lot.

You can also stew braised pork and eggs together, or add some chestnuts and potatoes, which can also solve the greasy feeling of braised pork, and you can also add some plum vegetables to the braised pork, because the oil absorption rate of plum vegetables is very high, which can ensure that the braised pork no longer has a greasy feeling.

If we accidentally get tired of making braised pork, we can prepare an appropriate amount of green vegetables and then put them in a pot and stew them with the braised pork, so that we can remove the greasy feeling of the braised pork to a certain extent.

If we don't have vegetables at home, we can also prepare an appropriate amount of garlic and then peel it, wash it, cut it into small pieces, and wait until the juice of our stewed braised pork is about to dry up, and then pour the garlic into the pot and stir-fry for a while, so that the braised pork can be greasy and fragrant.

Answer: How to make braised pork:

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt Step 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;

5. Serve it out and put it on the table, and the appetite will be better.

Pour some oil in the rice cooker, shake the oil in the pan, put the uncooked braised pork into the pot, pour some hot water, not too much, the water is only half of the meat. You can add some sugar, heat for 5 minutes, and keep warm for 10 minutes. It should be fine.

If that doesn't work, heat it up.

Add some water and boil to let the flavor dilute and then burn again.

<> braised pork may not be cooked badly because of the wrong cooking method, when stewing, you can put a little hawthorn slices or radish, so that you can quickly make the meat stew very bad.

It should be noted that when stewing braised pork, the salt should be put later, otherwise the meat will not be easy to stew. In the process of stewing meat, do not add water, otherwise some nutrients in the meat will not easily seep out.

Braised pork needs to be boiled in water before it is fired, and this process is accurately called "blanching". Most vegetables and meats with a fishy smell need to be blanched, and only after blanching will the food taste better.

The best choice of braised pork is pork belly, pork belly is also known as "three-layer meat", located in the belly of the pig, there is a lot of fat tissue in the belly of the pig, which is sandwiched with muscle tissue, this part of the meat is fat and thin, and the lean meat is also the most tender and juicy, so it tastes very good.

When choosing braised pork, the pork belly is the most perfectly proportioned in the anterior part of the abdomen near the front leg of the pig, the fat and lean meat are intertwined, and the color is pink.

Although the braised pork is delicious, there is also a lot of fat in this part, so it is best to eat less.

The reason why braised pork does not burn may involve two factors: ingredients and quality

1.Ingredient Factor:

Meat quality selection: Braised pork may be due to the use of older pork, which has more collagen and connective tissue, resulting in a longer cooking time. Therefore, choosing pork with more tender meat, such as the lower pork belly in the pork belly, will be more suitable for making braised pork.

Pork part selection: If you choose a thicker medium or upper pork belly, you may need to take an additional step after blanching, namely "dry stir-frying", to remove excess fat from the pork, which can make the stewed braised pork softer.

2.Production Step Factor:

Rinse after blanching: Do not rinse the blanched pork belly with cold water, because the principle of thermal expansion and cold contraction may cause the meat to become firewood and not easy to stew. Therefore, it is best to wash it with warm or hot water.

When to add sugar: When stir-frying sugar, be sure to wait until the sugar is fried before adding the pork belly, because if you add it too early, the sugar-colored color may harden the surface of the meat, resulting in a stew that does not rot.

Type and timing of adding water: When stewing braised pork, be sure to add boiling water, if you add cold water, it may cause the meat to become tighter. At the same time, add enough water at once and avoid adding water again during the stewing process, as this may affect the taste of the stew.

Timing of salt: The timing of salt is also important, if salt is added too early, the meat will not be easy to stew because the salt will shrink the protein. So, it's better to add salt 20 minutes before the end of the stew.

In general, to cook soft braised pork, you need to choose the right meat quality and part, and take care not to overheat or over-handle the meat during the preparation process.

500g pork belly

Ingredients: 50 grams of chives, 50 grams of ginger, 30 grams of light soy sauce, 5 grams of dark soy sauce, 20 grams of monocrystalline rock sugar, 5 grams of salt, 50 grams of pure brown sugar, and 50 seasoning wine.

20 grams of water for 500 grams.

Although the ingredients of this braised pork are quite simple, the whole production process is a bit complicated, and it is a waste of time, but as the so-called "slow work makes meticulous work", "I can't eat hot tofu in a hurry, if I don't have so much time to consume, the taste of this Suzhou-style braised pork is not authentic!" The numbers on the subheadings also represent the various cooking processes.

It took more than two hours.

Soak in cooking wine – 15 minutes.

After washing the pork belly, cut it into two pieces of mahjong-sized squares, pay attention to not cut the meat too small, too small and easy to shrink and crumble, but not too big, too big is not easy to cook, and it is not convenient to eat. After cutting, place it in a casserole, add half a cup of cooking wine, and submerge it in cold water to remove capillaries.

The blood water in the cooking wine is easy to absorb the meat fiber, remove the fishy smell, and generally soak it for about 15 minutes.

Cook over high heat – 30 minutes.

After rinsing the soaked pork belly slightly, it is cooked over high heat. At this time, it is very important to put in the amount of water, put it at one time, do not boil it dry, and then add water, even if you really want to add water, remember to add boiling water. Generally speaking, it is advisable to submerge the meat in water and raise it by more than 2 inches.

Add water to the pot and light the fire, turn the fire to the maximum, and put in the dried hawthorn at the same time.

It can play a role in making the meat bulky and easier to burn. If there is no dried hawthorn, put half a spoon of vinegar is fine. After about five or six minutes, the water boils, and if you continue to cook for five or six minutes, a layer of black-red impurities will rise on the surface of the water as the pieces of meat tumble.

This layer of impurities is boiled blood water, which should be carefully removed with a soup spoon, and the impurities sticking to the side of the casserole should also be removed.

Simmer over low heat - 60 minutes After boiling on high heat for about half an hour, you can switch to low heat to simmer, the size of the fire is subject to the water surface not boiling, and the simmering time is longer, at least an hour, the purpose is to make the meat tender. The reason why braised pork is delicious is that it is this slow effort.

Reduce the juice in an iron pot - 30 minutes.

When the meat is so tender that you can poke it with chopsticks, change it to an iron wok, note that the meat is very tender at this time, handle it gently, and then add soy sauce. This soy sauce is also quite knowledgeable, and the general soy sauce is divided into dark soy sauce and light soy sauce, and the dark soy sauce is actually caramelized.

The dark color is easy to color, and it is suitable for roasting braised pork, while the light soy sauce is light and salty, so it cannot be used.

When coloring, the heat should be a little higher than when it was stewed, but it should not be turned on too much, because the meat is already very crispy at this time, and the meat is easy to boil.

After boiling for half an hour with the lid open, the soup will slowly thicken with rock sugar, a process called "juice removal". When "rejuvenating", you can gently turn the meat pieces so that the color is more even. Add an appropriate amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork dish is ready.

Food characteristics Golden color, fat but not greasy, soft and melt in the mouth.

The braised pork is always not red, probably because the amount of sugar color sugar is not particularly large, and soy sauce is not added during the firing process. To remedy this, you can put the braised pork back in the pan and add a small amount of soy sauce.

It may be that the color of the fried sugar is not in place, and you can add some dark soy sauce afterwards, or you can add some honey. When making braised pork, first fry the sugar color, it is best to use rock sugar, and when the rock sugar is completely melted and bubbles, put the meat in to wrap the sugar color, add water and don't add too much, it's good to have no braised pork.

If the braised pork is not red, it is likely that your sugar color is not fried well, if you want to make the color more beautiful, you can add some dark soy sauce appropriately, which can also make the color more beautiful.

If the braised pork is not red, you can put the meat pieces into the cooking oil and fry until the fat meat is oily on the surface, and then pour in soy sauce to continue cooking. You can also boil the red caramel water and keep it with the braised pork for a while. Pouring an appropriate amount of red yeast rice juice into the process of cooking braised pork can also make the braised pork red.

1. Color soy sauce

If the braised pork is not red, you can pour a little cooking oil into the pot, and wait until the fat on the surface of the meat is fried with oil, and the meat will become easier to color, then pour an appropriate amount of soy sauce into it and continue to burn, the braised pork will become red and not easy to fade.

2. Sugar coloring

The method of coloring and turning the sugar color of braised pork is to clean the pot first, pour an appropriate amount of white sugar into it until the sugar melts into syrup, wait until the sugar boils out the fragrance, and then pour some water into it to make caramel water that can color the braised pork.

3. Red yeast rice juice

The method of using red yeast rice sauce to turn braised pork red is relatively simple, as long as you add seasoning to the braised pork and pour a small amount of red yeast rice juice into it to continue to boil. This method is generally used more in the previous large canteens, and the cost is lower, but the taste of the braised pork produced is not as good as the previous two methods.