Braised pork is sweet or salty How to make it fat but not greasy

There has always been a controversy about whether braised pork is sweet or salty, and I think it doesn't matter if braised pork is salty or sweet, because it is salty and sweet, and both sugar and salt will be added in the process of cooking. If you want to make braised pork fat but not greasy, there are mainly the following tricks: first, the skin of the pork belly should be burned firmly, and then the pork belly should be cut into pieces and blanched; Secondly, make sugar water in advance for later use, stir-fry the pork belly in the pot to get out the oil, put out the excess fat, and then stir-fry and stew with seasonings; Third,The braised pork should be stewed for a longer time, and it must be soft and flavorful to avoid greasyness

Next, let's discuss the topic of braised pork in detail.

If you want braised pork to be fat but not greasy, first of all, when choosing pork belly, you must choose a uniform layer, not too fat and not too lean. The meat is well chosen, and the braised pork is delicious. The pork belly bought in the market should be roasted with the skin of the meat, not only to make the skin firmer, but also to remove the pig hair on the surface, making it more delicious and hygienic.

Then be sure to cut the pork belly into pieces of the same size and blanch them in a pot under cold water. Note that when blanching, you can add a little cooking wine and green onion and ginger to remove the smell. Blanched pork belly must be rinsed again so that it will not taste fishy.

If you want to make the pork belly fat but not greasy, you must stir-fry the oil in advance, and remember not to dry the meat, which will not taste right. You can stir out some of the grease a little and then serve it out. Then you don't need to put cooking oil in the pot, just stir-fry the green onion and ginger, pour in the sugar-colored water prepared in advance, and add light soy sauce, dark soy sauce and vinegar.

It is recommended that the pork belly be stewed for a longer time, so that it can be soft and flavorful, so as to avoid the greasy feeling and taste refreshing and not greasy. Generally, it is simmered for an hour on low heat, and then put a little salt when it is almost done. The salt and sugar water are fused, so this braised pork is salty and sweet, and it is suitable for both southerners and northerners.

If you want the braised pork to be fat but not greasy, you must first turn on a low fire to force out the excess fat, and finally simmer on low heat, so that the braised pork will be very absolute.

I think braised pork focuses on sweetness, and if you want to be fat but not greasy, then when picking meat, you should try to choose pork belly with fat and meat, which will be more delicious.

Sweet and salty flavors are indispensable for braised pork. The meat should not be too fatty. It's better to be glutinous.

Braised pork has a sweet and salty taste, because there are different ways to make it, and it depends on the individual's taste. If you like to eat sweet braised pork, you can put more sugar when cooking. The authentic braised pork is made with soy sauce and rock sugar to create a salty and sweet taste.

It is more appropriate to boil the braised pork for two and a half hours, because the braised pork must be boiled gradually over a simmer to make it soft and fragrant, so the longer the braised pork is cooked, the more crispy it will be, and the more delicious it will be.

Precautions for braised porkDon't add too much salt too early: Eating salt will make the protein in the braised pork coagulate, and adding salt too early will make the braised pork difficult to cook.

When stir-frying pork belly, be sure to put less oil, because the meat itself will also produce oil, and if you put too much oil, the braised pork will taste greasy after cooking. As long as you master this trick of less oil, keep the braised pork you make fragrant and delicious.

Secret braised pork.

Ingredients: 500 grams of pork belly, 1 piece of ginger, 1 spoonful of cooking wine, appropriate amount of light soy sauce, 2 spoons of dark soy sauce, 10 grams of sugar, appropriate amount of vegetable oil.

Cooking steps:1Cut the pork belly into cubes and marinate in cooking wine for 15 minutes. Try to cut it squarely, so that the dish looks good.

2.Add a little oil to a pan and heat it.

3.Add the ginger cubes and stir-fry for half a minute.

4.Pour the pork belly into the pan.

5.Stir-fry for a few minutes until the meat turns white in color.

6.Add the dark soy sauce and continue to stir-fry. The TV commercials say that two drops of color are deceitful...If you want to make a beautiful color, you need to put at least two large spoons...

7.Add light soy sauce and stir-fry for 2 minutes.

8.Add the sugar. I use sugar cubes, and I can use granulated sugar and rock sugar.

9.When the sugar is fully dissolved, add the water, just over the meat. Cover the pot and burn.

10.After about half an hour, open the lid and flip it to taste salty, if the taste is not enough, you can add a little light soy sauce. Then boil the soup dry and you can get started.

Cooking Tips:

1. This braised pork is directly replaced by dark soy sauce instead of fried sugar, and the effect is actually good; 2. Because this dish uses soy sauce, it has a salty taste, so salt can be omitted; 3. I didn't put any spiced and anise spices, the braised pork that came out of this way is relatively pure, and you can also add spices according to your personal taste; 4. Try to choose evenly fat, lean and even, and you can see 5 layers of meat, that is, 3 layers of fat and 2 layers of lean pork belly;

The taste of braised pork is very different between the north and the south, generally the braised pork made by northerners is salty, while southerners like to add rock sugar when making braised pork, so the taste is sweet. The braised pork can be made according to your own taste, the meat pieces of braised pork can be large or small, you can also add vinegar, pepper and other seasonings, you can also put your favorite vegetables, such as potatoes, beans, etc.

Braised pork, a famous popular dish, all major cuisines have their own characteristics of braised pork. Braised pork is made of pork belly, and it is best to use three layers of fat and thin meat to make it, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.

The braised pork made in the hotel is generally without side dishes, the taste is more popular, the meat is also relatively large, the style is exquisite, and it is a good delicacy. The family version of braised pork is generally made according to your own taste, whether it is sweet or spicy, you can decide by yourself, and you can also add some vegetables.

Braised pork is sweet, salty, and spicy, which is mainly related to the region and taste.

For example, in the southern region, such as Jiangsu and Zhejiang, especially Shanghai, Wuxi, Hangzhou, and Suzhou, the braised pork must be sweet. The taste of people in this area is sweet, especially in Wuxi, the sweetness is heavier, and the traditional braised pork in the south is sweet, which is the taste handed down by the ancestors, so it continues to this day, so it will taste sweeter. For example, in the north or Xiangxi region, the taste of braised pork will be salty and spicy.

Therefore, in different regions, the taste of braised pork will naturally be different, but they are all delicious.

Tips for making braised pork delicious:

1. Add beer or rice wine.

When making braised pork, everyone knows that cooking wine will be put in, so cooking wine is generally based on rice wine, but if you want to make braised pork delicious and the meat more delicious, it is recommended to replace the cooking wine with beer or rice wine. Beer and rice wine have the effect of removing fish, and rice wine and beer have a more fragrant flavor, so when used to make braised pork, it will make braised pork more delicious.

2. Select three layers of meat.

Three-layered meat is commonly known as pork belly. The pork belly is fat and lean, and it is best to use the pork belly to make braised pork. Because the braised pork is stewed for a long time, and if it is made with pork belly, it is lean and fat, the lean meat is soft and rotten without stuffing teeth, and the fatty meat is chemical fertilizer in the mouth but not greasy, so the braised pork is very good in terms of taste and taste.

3. Color the rock sugar.

If you want to make braised pork that looks oily and oily, it is recommended to use rock sugar to color. After stir-frying with rock sugar, you will find that the meat turns from white to ruddy, a color that soy sauce cannot match.

If the braised pork wants to make it oily but not greasy, then first blanch the braised pork to get it, then heat the oil, add an appropriate amount of rock sugar, and then stir-fry the meat to color, and then add seasonings to stew, so that the braised pork is quite delicious.

Be sure to pay attention to slow boiling, pay attention to the addition of condiments when making braised pork, and try to choose the hind rump meat of the pig, which will taste better.

It is to prick a few small holes in the braised pork first, then smear some sugar and lemon juice before stir-frying it in the pan. Simmer for two hours.