Should you blanch braised pork first?

Braised pork is also an ingredient that we often eat in our lives, and we don't need to blanch it when we make braised pork, because the braised pork that has been blanched may also get old, so when we make braised pork, if we are afraid of his fishy meat, we can put some ginger and some cooking wine in the process of stir-frying, which can also remove the fish.

1. When making braised pork, it is best to buy fresh pork belly.

First of all, when we make braised pork, we can buy more fresh pork belly, and then go home to clean it, cut it into large pieces, and then heat the oil in the pot and stir-fry.

Second, when stewing pork belly, we can put some beer.

First of all, we boil the oil, put in the green onions, ginger and garlic, cooking wine, then put in some red and white sugar, and then put the pork belly in and stir-fry, after stir-frying the oil, then put in a little dark soy sauce, and then pour in some beer.

3. Then simmer the pork belly for 40 minutes.

When we stew the pork belly, we also need to stew it for a while, because in this way its meat can be more tender and delicious, and the pork belly that comes out of this way is also fat but not greasy.

Usually when we make pork belly at home, we can first put the fig in the water to soak for 30 minutes, so that the blood in the pork belly can also be soaked.

Usually we make more pork belly at home, because the children and the elderly in the family are very fond of eating pork belly, so when we freeze the pork belly, we can also put some beer, you can also put some water, these are according to their own personal preferences to do, everyone has their own way to make pork belly, but when we make pork belly, it is best not to blanch, because blanched meat is also to be able to remove the fishy smell in the meat, so in fact, to remove the fishy smell in the meat, We put onions, ginger and garlic, and cooking wine is fine.

When making braised pork, it is necessary to blanch the water first, so that it is easier to make it continuously, and it cooks faster, and in addition, the dirt in the meat can also be removed in time.

It must be blanched first. In this way, you can make a very delicious braised pork. And it tastes very good.

Yes, in this case, the time will be shorter when making the braised braised meat, and the meat will be more Q-elastic, which will not affect the final taste.

I often think about the question, is to boil the meat? How to blanch meat in a pan, whole or cut into small pieces, which is better? Let's take our time.

First of all, when making braised pork, we must blanch, have you found that the current pork smell is much heavier than the original, the reason is to feed the feed, and quickly become a pig. If you don't blanch, these flavors will be locked in the meat, so first change the pork belly into large pieces, blanch it in advance, not only blanch but also blanch it in a pot under cold water, the blood and impurities in the pork can not be removed, so the pork itself has a fishy smell, and we blanch the meat mainly to remove the fishy smell. However, different cooking methods, the way to remove the smell is different, in addition to blanching to remove the fish, we can also remove the smell by pickling, <>

The fishy substance is mainly the blood water in the flesh, and the blood can be "blanched" out by blanchingHere's the pointHow can the blood be removed more cleanly? Not blanching, butSoak in water, this is the most thorough, and there will be some impurities in the tissue fluid that are not good for health, and these things are also one of the most important things in pork odor. And if it is not blanched and removed, these substances that form "blood foam" will become black scum in the subsequent cooking, which will also affect the appearance.

After the sugar is finished and dissolved, put in the blanched pork belly, stir-fry, evenly add water after the sugar color is evenly colored (warm and boiled water is OK, it is not easy to use cold water), add dried chili peppers, ginger slices, cooking wine, Sichuan pepper (I like to use Sichuan pepper noodles), after the water is boiled, change to low heat and simmer for one hour cooking wine, rock sugar, star anise, dried chili, salt monosodium glutamate light soy sauce and dark soy sauce