Should braised pork be blanched with water?

Blanch the braised pork with water. You can blanch the blood foam.

When blanching braised pork, be sure to put a pot under cold water and put a few slices of ginger to remove the smell. If it is boiling water, the pot is not conducive to the outflow of blood water, and it is easy to blanch the meat all at once, and the meat is easy to get old.

Blanching can also be styling. Braised pork, if not blanched, is generally not a square shape, and the meat will definitely shrink and deform when heated. But after blanching, be careful not to cook it, and then cut it into pieces, and the meat will be flat.

Braised pork is usually made of pork belly with skin, which is relatively fatty, and it will not be so greasy after blanching before cooking.

Braised pork is the most common "hard dish" and the most common meat and fishy home-cooked dish, but when making braised pork, many people are not clear whether to blanch it or not.

There are actually two types of blanching:

One is that the blanching time is short, as long as the foam is removed.

The other is that the time is relatively long, basically to cook and then cook, the nose is a little more sensitive will generally choose to blanch for a long time, because there will be no fishy smell, but there are also many people like to blanch for a short time, stir-fry out of lard, the two methods are different.

Braised pork, a famous popular dish, all major cuisines have their 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.

Tips for crafting. The preparation of braised pork will also vary slightly from place to place. In the south, soy sauce (dark soy sauce) is used to mix colors, while in the north, fried sugar is preferred.

The raw materials are generally selected from the best pork belly (the so-called good pork belly should be layered, and it is generally better to have about five layers, hence the name.)"Pork belly"), or"Sitting on the buttocks"(i.e., posterior hip tip). It can be stewed with cabbage, tofu, potatoes, carrots and other vegetables, and a variety of delicious stewed meat dishes can be changed.

Speaking of braised pork, I believe everyone is familiar with such a well-known home-cooked finger grinding dish, but the practice is different from place to place. Even if the method is different, but its taste characteristics are very consistent, a delicious braised pork must be fat but not greasy, thick oil red sauce, and the taste should be soft and glutinous, melt in the mouth. Flip through the pages, there are dozens of braised pork recipes on the webpage, and the methods are similar, but the finished products taste the same.

Some people blanch the pork belly when they make it, but some people go directly to the pot, so whether to blanch it or not, let's take a look next.

2 catties of pork belly, 150 grams of yuba, 6 rock sugars, 4 slices of ginger, 2 star anise, 2 bay leaves, 1 chives, 1 small handful of Sichuan peppercorns, 30ml of light soy sauce, 20ml of dark soy sauce, 2 grams of salt, 15ml of cooking wine, appropriate amount of hot water.

Production steps] 1, soak the yuba first to soften, then cut into small pieces, do not soak in hot water, so as not to soak rotten, cut the pork belly with the skin into mahjong-sized squares.

2. Heat the pan, without oil, directly put the pork belly pieces into the pot, fry slowly over low heat, stir out the fat part of the pork belly, shovel out and set aside, compared with blanching, the braised pork made by this method is better.

3. Put a little oil in the pot, put the rock sugar into the pot, fry the ruddy sugar color over low heat, pour the star anise leaves, Sichuan pepper and ginger slices into the pot and stir until fragrant, pour the pork belly into the pot, turn to medium and high heat and stir-fry evenly.

4. Pour in light soy sauce and dark soy sauce and stir-fry evenly, let all the meat evenly stained with soy sauce, pour hot water into the pot, cover the pork belly, boil over high heat, add salt, cover the pot and turn to low heat and simmer for 30 minutes.

5. Put in the cut bean curd, stir-fry evenly, at this time, make sure that the water in the pot can cover half the height of the pork belly, cover the pot and simmer for 15 minutes.

6. Try the salty before cooking, it's too fragrant!

Poured on top of the white rice, Mrs. Rice! The fat in the braised pork is basically stirred out, and the taste is refreshing and non-greasy. Compared with blanching and then making braised pork, I think it is better to stir out some of the fat in the pork belly first, so that the meat is refreshing and not greasy.

The heat in the early stage of this practice must be controlled in place, otherwise the meat paste will affect the overall taste of the back.

The most critical step of braised pork is blanching, blanching can remove the blood in the pork belly, and the braised pork will not be so greasy, and when Braised Pork is blanched, ginger and cooking wine are added, which can also play a role in removing the fish, so the blanching of braised pork is indispensable.

Ingredients for braised pork:

500 pork belly, 1 green onion, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 500 grams of boiling water, appropriate amount of refined salt, 200 grams of ginger, 1 star anise, 2 bay leaves, 1 cinnamon, 3 chili peppers, 15 grams of red yeast powder, 50 grams of cooking wine, 50 grams of honey.

Braised pork cooking steps:

1. The first thing is to cut the pork belly into inches, as shown below.

2. Blanch the water in a pot under cold water, add some green onions, cooking wine, and boil the water to remove the meat for later use, as shown below.

3. Cut the green onion into large sections, cut the ginger into large slices, and prepare the ingredients, bay leaves, cinnamon, and chili peppers, as shown below.

4. Pour oil into another pot, add honey (sugar is also fine) and fry the sugar color over low heat, and the color of the big bubble will be red, as shown in the figure below.

5. Add the blanched pork belly and stir-fry evenly, as shown below.

6. Add the ingredients and red yeast powder prepared for the mu, as shown below.

7. Add boiling water, light soy sauce and dark soy sauce to a boil over high heat, change to low heat and simmer for 30 minutes, as shown below.

8. Add some salt to taste, and reduce the juice over high heat, as shown below.

Braised pork does not need to be blanched, after blanching, the meat will not be original and fragrant, and this dish needs the oil of the pork belly, if the oil content is blanched, the oil will also be lost, so there is no need to blanch, the specific method is as follows:

Ingredients: 1000 grams of pork belly, 10 quail eggs, 100 grams of ginger, 1 star anise, 1 bay leaf, 1 cinnamon, 6 grams of salt, 30 grams of rock sugar, 100 ml of cooking wine, 10 ml of light soy sauce, 10 ml of dark soy sauce.

Steps: 1. Select the fat and thin pork belly with skin and cut it into mahjong sizes.

2. Fry the pork belly over low heat without oil, and fry the skin until golden brown.

3. Add ginger slices, star anise, bay leaves, and cinnamon.

4. Put rock sugar and fry over low heat until bubbles, and add sugar color to the meat.

5. Add light soy sauce and dark soy sauce and stir-fry well, a small amount of salt, add a can of beer and water (no water is added directly), turn to low heat for half an hour after the water boils (cover the pot).

6. After half an hour, peel the quail eggs and put them in the pot, cover the pot and simmer for 20 minutes.

7. After the juice is drained, pick out the spices and put them on a plate.

To make braised pork, it is necessary to blanch it. There will be a lot of blood in the fresh raw meat bought by itself, even if it is soaked, it cannot be completely removed, so the blood foam in the meat can be removed by blanching, which also plays a role in removing the fishy. Save some cooking time, so it is recommended that you blanch the water first when cooking braised pork.

Blanching or not blanching is fine. However, when cooking with pork belly, it is generally necessary to blanch it, so that the pork belly will be sweeter. When blanching, put cold water and pork belly into the pot to blanch, but the time should not be too long, as long as the meat is white.

When blanching, you can add some ginger to the water, which can remove blood and fishy odors.

How to blanch braised pork: First, clean the pork belly, cut it into pieces, cut it into larger pieces, and cut the ginger into ginger for later use. Heat the pot, add oil, pour in the pork, stir-fry the pork first, fry the fat in the pork, fry the pork until it is slightly yellow, and then put it out for later use.

Add a little oil to the pot, add a little rock sugar, stir-fry a sugar color, stir with a spoon, and stir-fry until yellow bubbles are up. Pour the meat in, stir-fry, let each piece of meat fry until colored, add ginger slices, stir-fry together, add cooking wine to remove the smell, then add water, after the fire boils, add a little salt, sugar, and a little vinegar to remove the fish, soy sauce, stir it with a spoon.

Prepare a pressure cooker, pour the meat in, press it in a pressure cooker for 30 minutes, the pork has been almost cooked, we pour it out, pour it into the pot, and take out the ginger inside.

When cutting the pork belly pieces, you should cut them bigger, because when you cook the pork, the pork will be concentrated and smaller, and it will be very delicious to eat when it is slightly larger. It is best to use rock sugar, the effect will be better, if there is no rock sugar, you can also use white sugar, but the taste is slightly lacking.