Why is the braised pork made by myself not as delicious as the one made in the restaurant?

Braised pork is a very famous home-cooked dish, rich in nutritional value and melt-in-your-mouth texture, almost no one doesn't like to eat it. A good braised pork, the method is very exquisite, many people complain that the braised pork they make is not good, even if it is not delicious, in fact, the braised pork seems simple, but in fact, it also requires skills.

Whether the braised pork is good or not, blanching is the key. I used to go to a friend's house for dinner, and he cooked very casually, especially the braised pork, which was washed and put into the pot directly, and I was full of fishy smell when I finally ate it.

In fact, whether it is meat or vegetables, it is necessary to blanch before cooking, the residual blood in the meat has a great impact on the taste, and blanching can effectively remove the blood in the meat. Especially now the pork sold outside is basically fed with feed, the meat quality is not as good as the domestic one, and the meat products will inevitably breed some bacteria and microorganisms, blanching can sterilize and disinfect, and can also improve the texture of the meat.

Blanching braised pork is particular, many people like to boil the water first and then put the meat, some people put the meat directly in cold water, and some people put the meat when the water is boiled until it is warm. In fact, there is nothing wrong with the three methods, but it is best to choose cold water, which is more conducive to the precipitation of residual blood water, and the taste of braised pork will be more delicate.

Tips: The best sugar for braised pork is rock sugar; Salt is best placed before cooking.

Braised pork is a dish, and the water is the most particular. The water should be put away at one time, don't boil it dry, add some water, some books say a small bowl and a small bowl to add, I have tried, the effect is definitely not as good as my cooking method. Even if you do need to add water, remember to add boiling water, remember, remember.

We need to find a large pot, wash the meat again, put it in, and soak the meat in the water and raise it by more than two inches.

I think what I make is better than what I make in a restaurant. In the restaurant, I rarely eat melt-in-your-mouth, and at the same time, the lean meat is not firewood. The restaurant can rarely simmer for more than an hour with ordinary fire, in order to save time, it is pressed out of the pressure cooker, and how much sugar is put in, and the salty and sweet taste is rarely mastered by the restaurant.

Braised pork is one of the hot recipes. With pork belly as the main ingredient, it is best to choose three layers of meat with fat and lean sides. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth.

Braised pork is widely spread throughout our country and is a famous popular dish.

The story of braised pork.

It is rumored that when Su Dongpo was an official in Hangzhou, he organized migrant workers to build an embankment in the West Lake, doing a good deed for the people. In order to thank Su Dongpo, during the Spring Festival that year, men, women and children in the city carried pigs and wine to him to greet the New Year. It was difficult to resist the enthusiasm, so Su Dongpo accepted the pork.

Later, he had the pork cut into cubes, burned red and crispy, and then distributed the meat to them door-to-door according to the roster of migrant workers for the Chinese New Year. When the common people saw that Su Dongpo did not forget the migrant workers, they loved him more and more, and called the meat he sent "Dongpo meat" (braised pork). Eat Dongpo meat to feel more delicious.

Why is the braised pork you make not tasty? The point is that without this step, it's no wonder it's greasy.

Why is the braised pork you make not tasty? In fact, this is not to say that you are not good at cooking, the key is that this step is missing, that is, blanching, when many people make braised pork, they directly fry the washed and cut pork belly in the pot, so that the fried braised pork tastes bad, no wonder it is very greasy, so before cooking braised pork, you must blanch the pork belly, blanching can remove the blood foam and part of the fat in the meat, and the braised pork will taste better after blanching.

Next, let me introduce the method of making braised pork very delicious:

Step 1: Clean the pork belly and blanch the whole pork belly in boiling water for 30 seconds;

Step 2: Remove and rinse under the faucet until cool, cut into thick pieces, put them in a pot of boiling water and blanch for 30 seconds; Remove it again and rinse it under the faucet until it cools through, put it in a pot of boiling water and blanch it again for 30 seconds, remove and drain the water;

Step 3: Put oil in the pot, add cinnamon, bay leaves and star anise in cold oil, and fry over low heat to bring out the fragrance;

Step 4: Add the pork belly and stir-fry together;

Step 5: Stir-fry the pork belly until lightly browned on both sides;

Step 6: Add rock sugar or brown sugar, dark soy sauce and light soy sauce and salt;

Step 7: Stir-fry evenly to color each piece of meat;

Step 8: Add hot boiling water that has not covered all the ingredients, do not cover the pot, bring to a boil over high heat, and skim off the foam;

Step 9: Add ginger slices and dates, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes for 1 hour;

Step 10: Reduce the juice over high heat;

Step 11: Stir-fry while collecting the juice;

Step 12: Wrap each piece of pork belly in the sauce until the sauce is thick.

The braised pork is not red and may have problems with the coloring.

There are three ways to color:

1. Color soy sauce. Put a small amount of oil in the pan, put in the meat pieces and fry the meat pieces until the fat meat on the surface begins to produce oil, and then add soy sauce, at this time the meat skin is very easy to color. And it is not easy to fade when burned. The main purpose of grilling soy sauce is to choose the soy sauce and choose the soy sauce with a red color.

2. Candy coloring. That is, when the sugar is boiled in a pot until it is bubbly, water is added, and the caramel rock landscape is used to color the meat with its red thick head.

3. Comprehensive coloring method. That is, on the basis of the general seasoning celery hu, add a small amount of red yeast rice juice.

Summary. Hello Kiss is happy to answer this question for you. "Because salt will precipitate the moisture in the meat, and the meat without water will of course feel a little firewood when you eat it.

To make braised pork, you should first put sugar and then salt in a hot pan to heat the oil, put the sugar in it and melt it, then add the meat and stir-fry constantly, and then gradually add other seasonings to color and season. In this way, the soup will become viscous and form a layer of icing that evenly wraps around the surface of the meat, so that the meat does not directly contact the high temperature of the pot noodles on the one hand, and on the other hand, it can lock in the moisture in the meat, and the braised pork will taste tender and sweet. Braised pork (pinyin:

hóng shāo ròu, zhuyin: 4] ) A well-known popular dish, each major cuisine has its own characteristic braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.

Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of methods, which have certain nutritional value.

Hello Kiss is happy to answer this question for you. "Because salt will precipitate the moisture in the meat, and the meat without moisture, of course, Naqing feels a little firewood when you eat it. To make braised pork, you should first put sugar and then salt in a hot pan to heat the oil, put the sugar in it and melt it, then add the meat and stir-fry constantly, and then gradually add other seasonings to color and season.

If you do this, the soup will become viscous, forming a layer of icing that evenly wraps around the surface of the meat, on the one hand, so that the meat does not directly touch the high-temperature hole of the pot surface, and on the other hand, it can lock in the moisture in the meat, and the braised pork in this way has a delicate and sweet taste. Braised pork (pinyin: hóng shāo ròu, zhuyin:

4] ) A well-known popular dish, each major cuisine has its own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth. Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of methods, which have certain nutritional value.

As long as there is incense, it will do. Hmmm.