How to cook home-cooked braised pork that is fat but not greasy, instant in the mouth and attractive in color?

How to cook home-cooked braised pork that is fat but not greasy, instant in the mouth and attractive in color? As we all know, "halogen" is a unique way of cooking in China. Every essential chemical is extracted from the soup base. After absorbing its aroma, various foods will become surprisingly delicious, such as chicken feet, chicken wings and beef. In life, braised dishes are one of the relatively simple ways, and there are not too many cooking technical regulations. Even beginners are relaxed in actual operation.

Food seasoning: pork belly, ginger slices, green onions, beer, cinnamon, bean paste, dried Chili, pepper, soy sauce, soy sauce, old rock sugar, ginger slices, raw eggs (or eggs). Production process:

Step 1: Choose 1 piece of fresh pork belly from the market, clean it, and then divide it into two pieces with a belt and a flower knife, as shown in the above picture. Then, put them in a frying pan and fry them on low heat until they are golden on six sides. The purpose of this is to improve the palatability of meat particles.

Step 2: First, put two Dongru and a few peeled ginger slices into the pot, and add appropriate amount of cinnamon, dried pepper and pepper, then add a small amount of soy sauce, soy sauce and oil consumption, then add 1 spoon bean paste and 8- 10 old rock sugar, and finally add 65438.

After the fire rolls, cover the pot and cook for about half an hour. The above is a common "secret recipe" when making braised dishes in life. It is recommended that friends in need keep it. After that, our daily life will undoubtedly give way to the main use. If we have necessary good friends at home, we can choose "Lao Lu" directly.

Step 3: In addition, I suggest that when you cook braised dishes in your life, you'd better prepare a few boiled eggs (or eggs) in advance, and add half when the braised pork sauce is half cooked. After absorbing the essence of braised pork, they are not only nutritious, but also particularly delicious, several times more delicious than independent braised pork. Cover tightly and cook for another 65,438+00 minutes, then turn red and collect half the excess juice.

Step 4: After cooling the marinated vegetables, cut them into thick slices, put them in a plate, and then pour a proper amount of marinade on their surfaces. Braised pork is cooked thoroughly in life, characterized by bright color, fat but not greasy, instant in the mouth, and is very popular with everyone. Whether it is an appetizer or a table, white rice will be "damaged"!

Warm reminder:

1, when cooking pot-stewed vegetables in life, I suggest you choose pork belly with fat and thin alternately first. This part is top-notch, both in taste and meat quality, followed by plum blossom meat or pork leg meat.