Five tips to make fat but not greasy, thin but not firewood braised meat -- home style braised meat(wu qiao men zuo chu fei er bu ni shou er bu chai de hong shao rou jia chang hong shao rou )

Five tips to make fat but not greasy, thin but not firewood braised meat -- home style braised meat

Introduction:

"When it comes to braised pork, there are few things you don't like to eat, but to make it fat but not greasy, thin but not woody, and full of fragrance, you still need to master the following five tips: 1. When you put the streaky pork into the pot under cold water, you can boil the blood water and remove the fishy smell (spices help to remove the fishy smell), and the streaky pork cooked with cold water will not taste woody. 2. The pork must be cooled before it is cut into pieces, so it is not easy to splash oil when it is fried with sugar. 3. When the stir fried pork is stewed in water, use boiling water. At this time, the pork will not shrink and the taste of the cooked pork will not make wood. 4. The stewing temperature must be well controlled. After boiling, simmer for 15 minutes on medium heat, and then simmer for 45 minutes on low heat. 5. Salt should be added after stewing. Adding salt in the cooking process will make the braised meat not easy to be soft and rotten, so it must be added after stewing. "

Production steps:

Materials required:

Pork: 650g

Fragrant leaves: 3 pieces

Star anise: 2

Caokuo: 1

Ginger: 1 tablet

Rock sugar: 8

Soy sauce in brown sauce: 2 tbsp

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Wu Qiao Men Zuo Chu Fei Er Bu Ni Shou Er Bu Chai De Hong Shao Rou Jia Chang Hong Shao Rou