Braised pork, a classic dish with attractive color and fat but not greasy(se ze you ren fei er bu ni de jing dian ming cai hong shao rou )

Braised pork, a classic dish with attractive color and fat but not greasy

Introduction:

"Braised pork is mainly made of streaky pork. Its cooking skill is mainly casserole, and its taste is sweet. Braised pork in brown sauce is a famous local dish, which fully embodies the characteristics of "thick oil and red sauce". Some people like to eat lean meat because it is chewy, some people like to eat fat meat because it is fragrant, some people think lean meat is hard to chew, some people think fat meat is greasy, it is difficult to swallow, but the only dish is braised pork. The meat is three layers of five flowers. After being made, the delicious food can not be described in words, fat but not greasy. It can be called a classic dish in Chinese cuisine The dish is "braised meat". When it comes to braised meat (Dongpo meat), you can't forget Su Dongpo, who pushed the cause of eating braised meat to the peak. It is because of his efforts that braised pork has been able to move from the grassroots to the upper class, from the common people's cooking pot to the literati's table. In fact, Dongpo meat, which has a long history and is famous in the north and south of the country, is, to put it bluntly, braised meat. Studying the history of braised pork, it's really hard to say when and where it came into being. However, due to Mr. Dongpo's tireless efforts, since then, braised pork has officially stepped onto the stage of history. "The price of good pork in Huangzhou is like dirt. The rich refuse to eat it, but the poor do not know how to cook it. Slow fire and little water make it beautiful when the fire is full. Come and have a bowl every morning, and you'll be too full for your family. " From this poem "eating pork" written by Su Dongpo, it is not difficult to see that Mr. Su not only "comes every morning for a bowl of delicious food", but also understands the cooking method of "slow fire, less water, when the fire is enough, it will be beautiful"

Production steps:

Step 1: cut the pork into 2 cm square pieces;

Step 2: put clean water into the basin, add 1 tbsp cooking wine, put the Wuhua meat into the basin, soak for 15 minutes, remove and control the moisture;

Step 3: slice ginger and cut scallion into sections;

Step 4: pour a little oil into the pot, heat the oil and add the streaky pork;

Step 5: stir fry the pork over medium heat until the skin is slightly brown. At this time, it will stir fry the excess oil. If you don't want to take in too much oil, you can take out the excess oil and don't use it;

Step 6: add dried pepper, star anise, ginger and scallion to stir fry the flavor;

Step 7: add proper amount of cooking wine, soy sauce, soy sauce, salt and stir fry evenly;

Step 8: submerge the meat in boiling water;

Step 9: turn to casserole, bring to a boil, turn to low heat, cover and simmer slowly for about 1.5 hours until the pork is crisp and rotten;

Step 10: turn into the frying pan, add the rock sugar, collect the juice over high heat, cook until the soup is thick, and then out of the pan.

Materials required:

Pork: one

Scallion: right amount

Ginger: right amount

Dry pepper: right amount

Star anise: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Salt: right amount

Rock sugar: right amount

Note: 1. When choosing streaky pork, you must choose the one with skin, the one with suitable fat and thin, and the one with clear layers. The streaky pork with five layers is a good one. 2. If you immerse the pork in water, you can get rid of the blood in the capillaries; if you add cooking wine in the water, it is easy to absorb the meat fiber and remove the fishiness, but the time should not be too long. If you immerse too much, you will lose all the flavor, generally about 15 minutes. 3. The key steps of braised pork must be slow burning for more than 1 hour. This dish focuses on the skill of cooking. The meat is hard when the fire is not enough, but too soft when the fire is over, which seriously affects the final juice collection and appearance. 4. When stewing meat, it's better to use rock sugar. The color is brighter and better than white sugar, and the taste is also better. 5. Must use the fire to collect juice, so as to make the meat red and bright, soup oil out.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Se Ze You Ren Fei Er Bu Ni De Jing Dian Ming Cai Hong Shao Rou