The most comprehensive pork practice in China

There are many pork practices in China, the most famous of which is braised pork. The practices are as follows:

Ingredients: 500 grams of braised pork.

Accessories: chives 1 root, rock sugar, 6 dried red peppers, 4 ginger slices, 3 star anise slices, 4 fragrant leaves, salt 1 spoon, monosodium glutamate 1/2 spoon, cooking wine, light soy sauce.

1. Prepare other cooking accessories.

2. Wash the pork belly and cut it into pieces according to the size you like.

3. Put the chopped pork belly into the cold water in the pot, add the ginger slices and pour the appropriate amount of cooking wine. After the fire boils, simmer gently and skim off the floating foam. Take it out, drain it and put it on a plate for later use.

4. Put the drained pork belly into a pot without water and oil, and stir-fry it on low heat.

5, be sure to use a small fire, stir-fry the pork belly until the surface is golden, and there is a lot of oil at the bottom of the pot, then the pork belly will be served, and the oil in the pot should not be poured out.

6. Continue to simmer and use the lard fried in the fifth step. After the oil is hot, add a proper amount of rock sugar and stir with a shovel until it is obviously caramel.

7. Then pour in the fried pork belly and stir-fry until the pork belly is even and caramelization.

8. Add shallots, star anise, fragrant leaves and dried red peppers and stir-fry until fragrant.

9. Pour in the right amount of soy sauce and soy sauce to color, stir-fry until each pork belly is evenly colored.

10, add a proper amount of water, and cover the pot and simmer.

1 1, stew for about 40 minutes, and you can see that the soup is obviously less. At this time, add 1 tbsp salt and start juice collection on high fire.

12, don't take all the soup away, just leave a little, and add half a spoonful of monosodium glutamate to refresh it before cooking.

Matters needing attention in the production of braised pork

1, meat selection: it is best to choose pork belly or pork belly with skin suitable for stewing. The slightly fat meat is more tender and smooth.

2. Cut the meat: cut the meat into pieces of uniform size, so that the cooked meat is more delicious.

3. Stir-fry the meat: put the cut meat pieces in the oil pan and fry until both sides are golden, so that the braised pork is more fragrant.

4. Cooking soup: After frying the meat, add tofu and seasoning and simmer for a few hours, so that the taste can fully penetrate into the meat and the meat is soft and tender.

5, choose the right cooker: you can slowly stew braised pork in casserole or pressure cooker, the effect is better.

6, the secret of cooking: braised pork is cooked for the longest time, so that the taste and taste of the meat are better, and at the same time pay attention to adding the right amount of salt, sugar and soy sauce as appropriate to achieve the best taste.

7, pay attention to the heat: the bigger the fire, the more urgent it is, the easier it is to burn the meat. Especially after cooking for an hour, you can lower the heat appropriately to make the meat more tasty and crisp.