Characteristics of braised pork in Shanghai

Shanghai braised pork is a delicious food, which is made of pork belly, soy sauce, wine, sugar and other materials. The biggest feature of Shanghai old braised pork dish is that it is rich in rice flavor, fat but not greasy, and slightly sweet. This dish can reflect the characteristics of thick oil red sauce. Through cooking, it can be fat but not greasy, crisp but not rotten, sweet but not sticky, thick but not salty.

manufacturing method

Step 1: Prepare the ingredients.

Pork belly is about 2 kg. Clean the hair roots on the skin surface, or blanch them in a hot pot and cut them into mahjong-sized squares.

Prepare soy sauce, soy sauce, oyster sauce, rock sugar, old beam salt, chicken essence, and the most indispensable thing is yellow wine or carved wine.

Step 2: Processing food raw materials.

Put oil in a hot pan to cool, add chopped pork belly at 50% temperature, and fry slowly on low heat. Fried noodles are golden yellow. This process must be patient, not too hasty, and the fried pork belly is served for later use.

Take another pot, there is no water in the pot, and pour in the prepared yellow wine. The ratio of yellow rice wine to pork is 1:2, one catty of yellow rice wine and two jins of pork. Add soy sauce, soy sauce and ginger and cook for about five minutes.

After five minutes, add the prepared pork, boil over high heat and simmer over low heat. Be sure to stew slowly and watch the pot frequently.

The biggest feature of the old Shanghai braised pork is that the rice wine is particularly rich and the sweetness is moderate. Now add some old rock sugar, which has the advantage of refreshing and sweetening.

Finally, adjust the mouth, the right amount of salt, the right amount of chicken essence, and some oyster sauce to refresh.

skill

If there is no yellow wine, you can also use carved wine. When you start cooking wine, it will taste great, but it doesn't matter, it will be tasteless in a few minutes.

To cook this braised pork, you must control the intake of soup. Throw more sweet meat if you like it, or put less.