To make braised pork, put salt first or salt later? Many people are mistaken, no wonder the meat is not rotten

Today, I will share with you the specific method of braised pork, and I have learned that you can also make braised pork with bright red color and soft and glutinous flavor.

--- [Homemade Braised Pork]---

Ingredients: 600 grams of pork belly, a shallot, a piece of ginger, two star anise, a small piece of cinnamon, an appropriate amount of salt, 25 grams of rock sugar, a little light soy sauce, a little cooking oil, a little cooking wine.

Steps:

1. Remove the remaining hair on the surface of the pigskin, it is best to blanch the pigskin on one side, and then cut it into pieces of meat about 2 cm square.

2. Cut the shallots into green onion segments and the ginger into ginger slices for later use.

3. Add an appropriate amount of water to the pot, put the cut pork belly pieces in a pot under cold water, add two slices of ginger, skim off the surface foam after boiling over high heat, then add a little cooking wine to remove the smell, continue to cook for 2 minutes and then remove it.

4. After the meat pieces are removed, wash off the remaining foam on the surface with warm water, and then dry the moisture for later use. After blanching the meat, you must not rinse it with cold water, as the heat expansion and cold contraction will easily make the meat tight, resulting in the meat being cooked for a long time and not being soft and rotten; Remember to rinse with lukewarm water.

5. Add a little cooking oil to the wok, stir-fry the blanched meat pieces in the pot after the oil is hot, stir-fry the meat pieces until the surface is yellow, stir-fry the excess fat and put it out for later use.

6. Add a little cooking oil to the wok, then add 25 grams of rock sugar, first turn on high heat to fry the rock sugar, then turn to low heat and fry slowly, stir constantly with a spoon to make it evenly heated, fry until the sugar color bubbles, from large bubbles to dense small bubbles, and when the caramel fragrance appears, the sugar color is fried. The sugar color must be fried to the state as shown in the picture, if it is too light, the coloring effect is not good, and if it is too old, it will be bitter; Novices may not be able to grasp it well, and they will definitely succeed if they fry it a few more times.

7. Add the stir-fried pork belly pieces and stir-fry them a few times to evenly coat the surface with sugar.

8. Add boiling water that has not covered the meat, then add green onions, ginger slices, star anise and cinnamon, cover the pot, turn to medium-low heat and simmer for 40 minutes. Be sure to add boiling water when adding water, and the amount of water should be enough at one time, and it is best not to add water halfway.

9. After 40 minutes, add an appropriate amount of salt and light soy sauce to taste, and continue to simmer for 15 minutes. To make braised pork, the salt should not be put too early, nor too late, and the salt should be added when it is cooked at 7-8 minutes, which will not make the meat woody, but also make the meat more flavorful.

10. After 55 minutes of stewing, the braised pork has become soft and delicious, at this time, turn on the high heat, collect the soup slightly, the color will become more red and bright, turn off the heat and remove from the pot.

Tips:

To make braised pork, you don't need to add too many seasonings, as long as the meat is stewed enough to make it delicious.