The pineapple in spring tastes good, teach you to use it to make braised pork to eat, the fragrance is strong, fat but not greasy

What I bring to you today is a dish of "pineapple braised pork", which is a fatty but not greasy, delicious and delicious meal.

——[Pineapple braised pork]——

[Main ingredients]: half a small pineapple, 1 pound of pork belly

[Seasoning]: 1 piece of ginger, 1 green onion, 4-5 cloves of garlic, a few bay leaves, 1 large ingredient, 1 piece of cinnamon, 1 grass fruit, a few dried chilies, 1 tablespoon of soybean soy sauce, 1 teaspoon of dark soy sauce, 30 grams of rock sugar, 1 tablespoon of salt, 1 tablespoon of chicken essence, and half a spoon of white wine

——Production method and steps——

[Step 1]: Put the pork belly in the pot and burn the skin, burn off the residual hair of the pork, and at the same time remove the sweat glands of the pig skin, so that it tastes fragrant, and then clean it and cut it into pieces of appropriate size.

[Step 2]: Cut the ginger into slices, cut the green onions into segments, pat the garlic briefly, then put it on a plate, and then put in the bay leaves, ingredients, cinnamon, grass fruit, and dried chili peppers for later use.

[Step 3]: After peeling the pineapple, remove the small pimple roots on the pineapple, then cut the vegetables and meat cubes and put them on a plate for later use.

[Step 4]: Put water in the pot, put the pork belly in a pot under cold water, add ginger slices, green onions and cooking wine in turn, and boil the water over high heat for 2 minutes.

[Step 5]: Blanch the pork for 2 minutes, then take it out and rinse it twice with water to rinse the blood foam and impurities of the meat, then drain the water for later use.

[Step 6]: Put a spoonful of water in the pot, put in rock sugar, boil the sugar, boil it into jujube red, and generally turn the big bubbles into small bubbles, basically it's OK, and then fry the pork belly evenly to make the pork belly coated with sugar.

[Step 7]: After the pork belly is wrapped in sugar, put the green onion, ginger, garlic and spices together and continue to stir-fry until fragrant.

[Step 8]: After the seasoning is fried to bring out the fragrance, pour in hot water to cover the pork belly, it is best to add enough water at one time, it is best not to put water in the middle, put in white wine, soybean soy sauce and dark soy sauce, and then cover and boil over high heat, and simmer for about 1 hour.

[Step 9]: After the meat has been simmered for almost 1 hour, put the pineapple inside, add 1 tablespoon of salt and chicken essence, stir well, cover and simmer over medium heat for 5 minutes, so that the pineapple and meat are fully integrated into the flavor.

[Step 10]: After the pineapple and meat are stewed for 5 minutes, the soup is basically thickened, if the soup is more, you can open the lid and turn the heat to thicken the juice, and then put it out of the pot and put it on a plate.

This sweet and sour "pineapple braised pork" is made, and it is delicious and not greasy.

Tips:

(1) The pork belly should be burned with fire, which can remove the residual pig hair, and at the same time, the burned pork skin can remove the sweat glands, and it tastes fragrant.

(2) Pay attention to the heat when frying sugar, generally large bubbles turn into small bubbles and start sprinkling, and then quickly put the meat in it to prevent overheating, or there will be no bitter taste.

(3) Hot water should be put in the stewed meat, and the water should be enough at one time, and the water in the middle will greatly reduce the pork.

(4) Put the salt when it is almost out of the pot, it will affect the release of meat protein if it is put early, and at the same time, the meat quality will be tightened, affecting the texture and taste.

(5) Don't put the pineapple early, the pineapple will become very sour. Generally, it is best to put it 5 minutes before cooking.