Shanghai's sweet braised pork, how to make it more suitable for babies?

Today, I will share with you the practice of a home-cooked dish "braised pork". Braised pork can be said to be a household dish, and every household has its own unique method. In the south, people are used to coloring with soy sauce, while in the north, they prefer to stir-fry sugar. The raw material is generally layered pork belly. If you are afraid of being too single, you can also add vegetables such as cabbage, tofu, potatoes and carrots to cook together, which can transform a variety of delicious stews. Let's share the practice in detail. Come and learn from your favorite friends.

Braised pork

1. Pork belly has been processed. After washing, we will cut it directly into 2 cm cubes. Don't cut it too small, so as not to lose too much water and make it hard and unpalatable.

2. Slice ginger, cut green onions and put them together, then grab a few fragrant leaves, a piece of cinnamon and two star anises. Don't put too much spice in braised pork, it's easy to grab the taste of meat, prepare a small handful of rock sugar for later use.

3. Stir-fry some sugar first, burn oil in the pot, pour out the hot oil and leave a little base oil after sliding the pot, add a few rock sugar and break it with a spoon, and turn on a small fire and keep stirring. When all the rock sugar melts and the sugar juice turns from light yellow to reddish brown, pour a little boiling water along the edge of the pot and stir well. When the sugar color is ready, pour it out and put it aside.

4. Boil the water in the pot, blanch the pork belly cold water in the pot, boil the blood and impurities inside, remove the floating foam from the pot after the water is boiled, then pour out the pork belly, wash it with clear water and drain the water for later use.

5. Burn the oil in the pot again. When the oil temperature is 50% hot, add the pork belly with water control and stir-fry the fat oil inside with medium heat, so that it won't get tired of eating. Stir-fry the pork belly for about three minutes, and remove the oil when it is golden yellow.

Leave some lard in the pot, stir-fry onion ginger, fragrant leaves, cinnamon and star anise together, stir-fry the fragrance of spices, pour pork belly and continue to stir-fry, let pork belly absorb the fragrance of spices, then pour it into the just-fried sugar pot and stir-fry evenly, and prepare the meat pieces for coloring. If the color is not rosy enough, you can add a little soy sauce and stir-fry the color evenly to get the taste of the sauce.

6. Then pour a little cooking wine along the edge of the pot, use alcohol to volatilize to remove the fishy smell, and then pour a proper amount of water, because it takes a long time to cook, and it is easy to dry without water. Add 3 grams of salt, add soy sauce 10 gram to make it tender, after the fire is boiled, turn to medium fire 1 hour, and stew the pork belly until it tastes delicious. If it's too much trouble, you can also press it in a pressure cooker for 20 hours.

7. 1 hour later, the pork belly has absorbed the soup and become very ruddy and soft. We picked out the spices in the pot and turned to the fire to collect the juice. At this time, we can taste it and make it up again according to our own taste. When the soup is basically dry and evenly wrapped in pork belly, we can go out and put it on the plate.

Technical points:

1. Pork belly skin is best baked in advance to remove residual pig hair and fishy smell.

2. Stir-fry the sugar color on low heat. It is easy to fry when the fire is big, and the finished product is dark and bitter.

3. Pork belly must be fully oiled, so that it won't be greasy when eaten, and it is easier to absorb juice.