How to dye braised pork red and bright?

First of all, the raw materials we need to prepare are pork belly, onion, ginger, star anise, cooking wine, salt and pepper, white wine, soy sauce, rock sugar, coriander, fragrant leaves, cinnamon, fermented bean curd, rock sugar and edible oil.

1 First of all, let's prepare two pieces of fresh pork belly, preferably with more lean meat, so as to be more tasty. Then, we put the pork belly into the pot and add some water, some onions and some cooking wine to remove the bloody smell of the pork belly.

Take the pork belly out of the pot, wash it with clear water several times, then wipe it with a clean cloth, and then insert a few holes in the meat, so it tastes better.

3 put the pork belly skin down on the chopping board, put a chopstick on each side, and cut the pork belly into small pieces, but don't cut off the skin.

Sprinkle some salt and pepper on the pork belly, then sprinkle them evenly in a bowl and marinate for 20 minutes.

5 heat the pot, put the pork belly directly into the hot pot, fry each side of the pork belly without oil first, and take it out after each side of the pork belly turns yellow.

6 Take another pot, heat and pour oil, add ginger slices, star anise, fragrant leaves and cinnamon, stir-fry and add three pieces of red fermented bean curd and fermented bean curd, then crush them with the sauce added with shovel fragrance, stir-fry to give a fragrance. Then add a small amount of water to the pot, then add one tablespoon of white wine, one tablespoon of soy sauce and three pieces of rock sugar. Among them, brown sugar can make the color of meat particularly bright and beautiful, and also enhance the umami flavor.

Then turn the fire into a small one.

The last step is also very important. After cooking, you can smell the thick meat flavor. Turn the pork belly upside down and drain the soup, stew for 20 minutes. Finally, turn off the fire, take out the pork belly, sprinkle the soup on it and add some chopped green onion or coriander, and you can eat!

This is the method of making pork belly that Bian Xiao wants to introduce. what do you think? Do you really want to try it? Let's do it quickly. The pork belly made by Bian Xiao's method is not greasy at all, because most of the oil has been absorbed in the process of making. Moreover, when cooking in the future, don't fry with sugar, just color it with tofu milk, which will not only taste much better, but also.