Do you want to blanch braised pork, and do you blanch braised pork?

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.

Want. It is necessary to blanch the braised pork before making it, so as to remove the blood from the pork stove and reduce the bloody taste of the meat itself. However, when blanching, you should also pay attention to the pot under cold water, and the time should be short, which is conducive to removing blood foam from the pork pieces, and can also ensure that the meat is fresh and tender.

It does not affect the texture of the meat. When blanching with caution, you can add appropriate cooking wine and green onion and ginger to the water, which is more conducive to removing the fish.

Braised pork recipe

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, the general soy sauce is divided into dark soy sauce and light soy sauce, the dark soy sauce is actually caramelized, the color is dark and easy to color, suitable for burning braised pork, and the light soy sauce is light and salty, can not 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 when rock sugar is added, and this process is called juice collection.

When collecting the juice, you can gently turn the meat pieces so that the color is more even. Then add an appropriate amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork will be ready to burn sensitive oranges.

I think it's better to blanch the water. However, blanching is divided into long-term blanching and short-term blanching, which can be done according to personal interests and hobbies.

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.

Blanching is actually divided into two kinds, 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 the limbs 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 the lard out, the two methods are different, so many people will be confused, how to make braised pork delicious, think that both methods can be, However, the short blanching time is a little heavier than the fishy smell for a long time, it depends on personal preference, some people like to eat and some people don't like to eat.

Braised pork is one of our traditional Chinese delicacies, not only delicious but also rich in texture, which is a favorite of many people and one of the main dishes in family gatherings and feasts. When making braised pork, many people wonder if they need to blanch it. Today we're going to take a look at this question.

First of all, what does blanching mean? Blanching is to soak the meat in boiling water for a period of time, usually about 2-3 minutes, the purpose is to remove the blood, blood, fishy smell, etc., and at the same time, it can also make the meat more tender.

For braised pork, there is no fixed answer to whether it needs to be blanched. Because this question involves factors such as personal tastes, habits, etc. However, based on the practical experience and scientific knowledge of most people, we can draw some conclusions.

First of all, if you want to make braised pork with a more tender texture, then blanching is a must. Because blanching can remove impurities and dirt from the meat, and at the same time, it can also break the cell wall of the meat, making it easier to absorb the spices and flavors. The blanched meat is softer and smoother without a rough texture.

Secondly, if you are worried that blanching will affect the taste and aroma of braised pork, then you can choose to stir-fry in a pot. Stir-frying in a pot can roast the surface of the braised pork to a crispy aroma, and at the same time, it can also remove the fishy smell and peculiar smell of the meat. The braised pork that comes out of this way also tastes good and has a stronger aroma.

Finally, if you want to preserve the original flavor of the braised pork, then you can skip the blanching step. However, in this case, you need to pay more attention to the selection and processing of ingredients, and carefully control the heat and cooking time during the preparation process to ensure that the meat is tender and rich.

In short, whether you need to blanch when cooking braised pork depends on personal taste and habits, and there is no fixed answer. However, if you want to make braised pork with a more tender texture, then blanching is a must. Blanching can remove impurities and fishy odors from the meat, while also making the meat more tender.

If you are taboo about blanching, then you can choose to stir-fry in a pot, and the braised pork that comes out of this way also tastes good. Finally, no matter what method you choose, pay attention to the heat and cooking time to ensure that the meat is tender and rich.

When cooking braised pork, you can choose to blanch, but this is not a necessary step. The main function of blanching is to remove blood and impurities on the surface of the meat, so that the meat is more clean and hygienic. In addition, blanching can also make the braised pork more flavorful.

If you want to blanch, you can first boil the cut pork pieces in boiling water for one to two minutes, then remove them and rinse them with clean water. If you don't want to blanch, you can directly put the cut pork pieces into the pan and stir-fry until it changes color, then add seasoning and water to boil. Regardless of whether it is blanched or not, the key to celery sauce is how to master the heat well, so that the braised pork is tender and rich in flavor.

1.Blanching: Put the cut pork into a pot of cold sock water, cook until white foam appears, then remove it, wash it with water and set aside. This can remove the fat, impurities and other substances contained in the pork, making the braised pork more fragrant and smooth, and the taste is better.

2.Do not blanch: Add the cut pork directly to the hot oil and stir-fry until the color turns yellow, then add other spices to braise together.

The resulting braised pork is more tender and more in line with home-style practices, but because the fat and impurities in the pork have not been processed, there may be a subtle effect on the taste.

So, do you need to blanch braised pork? It depends on personal preferences and needs. If you want to make braised pork that is tender and smooth, without too much fat and impurities, you can choose to blanch.

Blanching can effectively remove fat and foreign matter from the meat and improve the quality of the braised pork. However, if you are looking for a tender taste, bright red color, and the requirements for healthy consumption are not very high, then you can try not blanching directly.

In short, whether it is blanched or not, it needs to be chosen according to personal preferences and needs. No matter which method is used, it is necessary to pay attention to the mastery of the heat and the coordination of seasoning, so as to make the braised pork with a delicious taste and rich nutrition.

Blanching is a very important step when making braised pork. Blanching is mainly to remove blood and odor from pork, making the taste more delicious, and blanching can also make the surface of pork smoother, which is convenient for coloring and late flavoring.

The specific operation method is: put the cut pork into the pot, add enough cold water to lift the blue, boil for about 5 minutes after the fire is boiled, during which the colander is used to continuously skim off the foam and impurities, and then remove and wash for later use. If you want to make a more delicious and even braised pork, it is recommended to blanch.

When making braised pork, whether it needs to be blanched is a topic that has been dismantled and debated.

Some people strongly believe that blanching removes greasy and odors, while others believe that blanching affects the taste and flavor. So should you blanch or not?

First of all, it is necessary to understand the role of blanching.

Blanching is to put the meat in boiling water and blanch it, mainly to remove impurities and odors on the surface, so that the meat is more tender.

However, this will make the braised pork lose some of its original flavor.

If you like a rich texture and don't want to lose the original taste of braised pork, it is recommended not to blanch.

If you're worried that the braised pork is too greasy and doesn't taste good, you can blanch it in moderation to remove excess fat and odors. However, it should be noted that it should not be blanched for too long or too hot, otherwise it will cause the meat to become old and taste worse.

In addition to blanching, there are a few tips that will allow you to make more delicious braised pork:

1.Ingredients: Choose pork belly with more fat on the belt, which can ensure that the taste is more tender and delicious.

2.Processing: Cut the meat into evenly sized pieces and sauté with cooking wine, ginger and green onions until fragrant to discolor the surface of the meat.

3.Cooking: Put the processed meat into the pot, add an appropriate amount of water and seasonings, and simmer over low heat until the juice is thick and the meat is rotten.

In short, there is no definitive conclusion whether to blanch or not. Blanching in moderation can remove excess oiliness and odors, but it will also make the braised pork lose some of its original flavor.

It's best to decide whether or not to blanch according to your taste and preferences, while also paying attention to a few other tips to make a delicious braised pork dish.

When cooking braised pork, whether or not you need to blanch it depends on personal taste and practice. Here are two common practices:

1.Do not blanch: Some people like to cook braised pork directly without blanching, which can retain the original flavor of the meat, but there may also be some fishy smell, and some seasonings need to be added during the cooking process to remove the fishy smell.

2.Blanching: Others prefer to blanch the braised pork first, which removes blood, grease and dirt, making the braised pork cleaner, more beautiful and more tender.

The specific method is to put the cut braised pork into a pot, add water, and remove the cold water after boiling, so that the blood and dirt can be removed. Then put it in a hot pan and stir-fry Jingsen until golden brown, add seasonings and water hall chang, and cook until it tastes.

It should be noted that whether blanched or not, the texture and taste of braised pork will be affected to varying degrees. Therefore, it is possible to choose whether to blanch or not according to personal tastes and practices.

To make braised pork, you can choose to blanch first, and this step can play the following roles:

1.Remove blood and dirt: Blanching can remove excess blood and fatty dirt, leaving the meat cleaner.

2.Reduce the fishy smell: Blanching can reduce the fishy smell of the pork and make the braised pork taste more delicious.

3.The boiled meat is softer: Blanching can help the meat become softer, and the braised nigiri stuffy meat will have a more flavorful texture.

Although blanching reduces nutrient loss, this loss is negligible and is therefore recommended.

Braised pork is one of the traditional Chinese cuisines, and many people have a question when making braised pork: do you need to blanch the meat? In fact, there is no fixed answer to this question, because different people have different practices.

For those who think that blanching is a necessary step, they usually think that it removes blood and dirt, making the cooked meat cleaner and more hygienic. Moreover, blanching can also coagulate the surface protein of the meat, making the cooked meat more beautiful. However, there are also some people who believe that blanching will cause the loss of nutrients from the meat, so it is not recommended.

In contrast, those who don't blanch believe that this will keep more nutrients and make the meat more tender. Of course, if you don't blanch the water, you need to pay attention to the heat to avoid the fishy smell or bad taste of the cooked meat.

Overall, no matter which method you choose, there are a few things to keep in mind when cooking braised pork:

1.Choose high-quality meat, preferably pork belly or ribs with a moderate amount of fat;

2.Control the heat, when cooking meat, first boil the soup over high heat, then turn to low heat and simmer slowly;

3.Add an appropriate amount of seasonings, such as ginger, green onion, star anise, cinnamon, etc., which can be fine-tuned according to personal taste;

4.It is best to simmer the braised pork for a period of time, so that the soup will be richer and the meat will be more flavorful.

Whether you choose to blanch or not, as long as you master the above skills, Du Douqing will be able to make delicious braised pork that can be enjoyed by yourself, your family and friends.

Braised pork. Materials Required:

500 grams of pork belly.

2 slices of ginger.

1 green onion.

1 tablespoon cooking wine.

Light soy sauce 2 tablespoons pie.

1 tablespoon dark soy sauce.

2 pieces of rock sugar.

2 star anise.

2 bay leaves.

Vegetable oil to taste.

Appropriate amount of water. Method:1Cut the pork belly into pieces, slice the ginger and cut the green onions into pieces for later use.

2.Heat the pan, pour enough vegetable oil, add the pork belly cubes and sauté until golden brown.

3.Add ginger slices and green onions to continue stir-frying, add cooking wine and cook until fragrant.

4.Add light soy sauce, dark soy sauce, rock sugar, star anise, bay leaves and add an appropriate amount of water.

5.Cover the pot and reduce the heat to simmer for 60 minutes, turning frequently to prevent the bottom from sticking.

6.Cook until the soup is dried and the pork belly has a greasy sheen on the surface.

This braised dusty pork recipe is a popular home-cooked dish with soft, fragrant meat.