Braised pork is a famous dish. How to make it fat but not greasy?

Want to make braised pork fat but not greasy, you need to pay attention to two aspects. One is to remove the fishy smell, and the other is to choose the right meat. And try to use less soy sauce and try to color pork with sugar. This will make pork taste better.

We often say that people are divided into three classes and meat is divided into five flowers and three layers. So if you want to make fat but not greasy braised pork, you must choose the best pork belly. Moreover, after getting the pork belly, soak it in cold water for a period of time, and soak all the blood in the meat with cold water. This can greatly reduce the fishy smell of meat. At the same time, before frying, be sure to cook the pork belly first. Force all the blood out of the meat, so that the meat after being forced out will not be greasy. The specific operation is to put the meat in cold water and add cooking wine, fragrant leaves, aniseed, pepper, ginger and onion. Then start cooking. Before cooking, cut the meat into pieces of similar size. On the one hand, it can reduce the cooking time, on the other hand, it can ensure that the blood of the meat is pulled clean.

After preparing the meat, put the meat in the colander to control the water. When the meat is basically cold, boil the oil. At this time, you need to cool the oil in the hot pot and then add rock sugar. In fact, white sugar is not available, or the color fried with white sugar is not as good as rock sugar. Moreover, the taste of white sugar belongs to straight sweetness, and the taste of rock sugar belongs to that sweetness. So I usually use rock sugar to stir-fry the sugar color. Just put oil directly when frying sugar. But be sure to turn down the fire. If the fire is too big, the sugar will burn. Of course, if you are more skilled, you can make the fire more prosperous. Wait until the sugar turns brown, and then bubbles pop up on it, indicating that the sugar is about to explode. At this time, put the meat into the pot and turn to high heat to stir fry evenly.

Then add ginger slices, onion slices and garlic cloves and stir fry. Stir well, then add some soy sauce and a little soy sauce. Whether or not to add soy sauce, how much soy sauce to add, depends on the color of braised pork. If the braised pork is light in color, you can add more. If the braised pork is dark, add a little less. Add soy sauce, because you have to add boiling water to stew later. If soy sauce is not added, the sugar color will not stick to the braised pork.

Finally, add hot water and add star anise when the water boils. If you like spicy food, you can add some dried peppers. There is no need to put Chili in braised pork. Then simmer for 30 minutes, turn to high fire and start collecting juice. If you add too much boiling water, add more salt and monosodium glutamate. Finally, in a small bowl, put a spoonful of corn starch in it, add some water and stir it, then pour it into the pot. This step is thickening, in order to make the soup less scarce. If you put less water, you need to pay attention when thickening, and half a spoonful of starch is enough.

Wait until the soup thickens, then turn off the heat. Finally, find a shallot, cut some chopped green onion and put it on. Then pour out the braised pork and sprinkle some chopped green onion on it. Such delicious braised pork is made. If you don't like fat meat very much, then I suggest that at the beginning, you fry the meat first and fry the fat meat at high temperature, so that it won't get tired of eating. But then again, braised pork means eating fat. According to some data, braised pork belongs to hangzhou dishes, while others belong to Shandong cuisine. But in any case, braised pork doesn't need much seasoning.