Chinese New Year, teach you braised pork to do this, soft and glutinous sweet, fat but not greasy, learn to show your hand during the New Year

Today I will share with you a dish of braised pork that everyone loves to eat, and this year's Chinese New Year's Eve dinner table has this braised pork, which is definitely very popular. The braised pork is bright and attractive in color, soft and glutinous in taste, sweet and fatty.                                                                                                              

 1. The first choice for braised pork is this kind of fat and thin pork belly, and then cut all the meat into pieces of the same size and put them in a bowl.

Chop some green onions and ginger slices and set aside.

2. Pour the cut meat directly into the pot of cold water and blanch, add green onions and ginger slices to it, and then add cooking wine to remove the fishy smell.

There is no need to cover the pot when blanching the meat, otherwise the smell of the pig will not be discharged. After boiling over high heat, cook for about 2 minutes, turn off the heat, take out the meat, wash it again, control the moisture, and set aside.

3. Heat the pot first, and don't pour oil into the pot first. Then pour the meat pieces with controlled moisture into the pan and stir-fry, and stir-fry part of the oil in the meat. This way, the meat is not too greasy.

After stir-frying the meat with some oil, put the stir-fried meat in a bowl for later use.

Then use the oil from the stir-fry to fry the sugar, and put a few pieces of rock sugar in the pan.

Knock the rock sugar over low heat, crack it, and fry it until it is completely melted and the color turns jujube red. Quickly pour the meat in and stir-fry quickly, so that the meat can be evenly coated with sugar. The heat of this fried sugar must be mastered, the heat can not be passed, if it is fried, the sugar color will be black, and the meat will be bitter; If you put the meat in and fry it before the heat arrives, the braised pork will be too sweet, which will affect the taste. The heat must be mastered, and you can master the heat by doing it a few more times at home.

Add ginger slices, green onions, red peppers, star anise, cinnamon, bay leaves and stir-fry to bring out the fragrance in the spices, then add an appropriate amount of light soy sauce and dark soy sauce to stir-fry until fragrant and stir-fry well.

Then pour a bottle of beer into it, just enough to submerge the meat.

After boiling, cover the pot, turn to the lowest heat and simmer for about 30 minutes;

Add an appropriate amount of salt to taste during the stewing process, then cover the pot and turn to high heat to reduce the juice.

Finally, when the soup in the pot is thick, turn off the heat and remove from the pot

Okay, let's make this braised pork. The color is bright and attractive, the taste is soft and sweet, fat but not greasy. It drools when you look at it, and this braised pork is absolutely right when preparing for the Chinese New Year's Eve dinner this year. Even people who don't eat pork want to eat this braised pork after seeing it.