The indispensable hard dish for banquet guests - braised pork, decades of recipe, ruddy and fat but not greasy

Today I will share with you the practice of family braised pork, it is best to choose fat and thin pork belly to do, although the rock sugar should also be fried, but there is no need to fry the sugar color, 2 key points, the method is simpler, more suitable for novices, friends who like to eat braised pork but can't do it can take a look;

The most indispensable seasoning in braised pork is rock sugar, rock sugar can make braised pork sweet, but not greasy, and after the juice is collected, the color of braised pork can be more red and bright, many friends heard about putting rock sugar, they think it is fried sugar color, in fact, braised pork fried sugar color is more difficult, accidentally fried will be black and bitter, not friendly to kitchen novices, in fact, braised pork does not have to fry sugar color, as long as the sugar is fried, or add rock sugar in the process of stewing, When the juice is collected later, the sugar juice can still be wrapped on the pork belly, I choose to fry the rock sugar first, then add the pork belly pieces, and slowly stir-fry over low heat, so that the excess fat can be stir-fried, and the low heat stir-fry will not make the sugar in the pork belly over-fried, resulting in a bitter taste, it should be noted that it must be stir-fried over low heat;

The second key point is Huadiao wine, the braised pork in Jiangsu, Zhejiang and Shanghai should be added to the Huadiao wine when stewed, Huadiao wine can not only go fishy but also increase the flavor, so that the stewed pork belly tastes better, pay attention to the above two key points, you can make fat but not greasy, thin but not firewood, red and attractive red and attractive braised pork, with rice and steamed buns are good, on the table on the CD, friends who like it can try!

[Ingredients] 2500g pork, 200g rock sugar, ginger, shallots, bay leaves, cinnamon, star anise;

【How to make braised pork】

1. Now the price of pork has been reduced, I bought 3 pieces of pork belly to make braised pork, 3 large pieces have 5 catties, only spent 60 yuan, last year this price was up to 2 catties, buy home meat after cleaning the water, blanch the water, pot under cold water, add green onion knots, ginger slices, cooking wine to remove the smell, boil over high heat, skim off the foam after the water boils, and cook for another 2 minutes;

2. After boiling, take it out and wash it in warm water, wash off the foam on the surface, cut it into pieces of uniform size, blanch and then cut into pieces, the size is better controlled;

3. After the pork is cut, prepare some ingredients, 200g rock sugar, this taste is sweet, if you don't like the sweet, you can add a little less, 2 bay leaves, a piece of cinnamon, 2 star anise, ginger slices and green onions, put the prepared bay leaves, cinnamon, star anise in the material bag, this is a personal preference, if you don't like it, you can not load the package, put it directly in the pot, don't put too much spices in the braised pork, otherwise the stewed meat may be bitter;

4. Add a little cooking oil to the pot, add rock sugar, turn on low heat, fry the rock sugar, it is recommended to low heat, it is easy to fry over high heat, fry until the rock sugar melts, you don't need to fry it into jujube red here, because the pork belly will be stir-fried for a period of time;

5. Add the cut pork belly, stir-fry over low heat, the pork belly is steamy, fry the water vapor first, slowly stir-fry over low heat, you will find that the surface of the pork belly is not wrapped in rock sugar at the beginning, slowly stir-fry over low heat, stir-fry frequently, volatilize the water vapor in the meat, slowly stir-fry the oil, and do not fry on high heat, otherwise the sugar color is easy to over-fry, and the taste will be bitter, this process needs to last about 5 minutes;

6. Stir-fry until the surface of the pork belly is wrapped with rock sugar, the pork belly is obviously oily, add hot water at this time, be sure to heat the water, do not add cold water, then add green onion knots, ginger slices and material packets, start seasoning, add about 200ml of Huadiao wine, if you don't have it, you can add cooking wine or beer, an appropriate amount of light soy sauce, 2 teaspoons of salt, and boil over high heat;

7. After boiling on high heat, turn to low heat, continue to simmer for 40-50 minutes, stew until the meat can be easily poked through with chopsticks, turn on high heat to collect the juice, at this time the color of the pork belly will slowly become darker, and when the soup becomes less, you must turn it frequently, otherwise it is easy to paste the pot, because the sugar content is relatively high;

8. Drain the moisture of the braised pork, you can get out of the pot, and the delicious pork belly will be out of the pot The cooked pork belly can be divided into several pots according to the number of people in the family, and you can eat it directly when you want to eat it;

9. Pork belly with a bowl of white rice, it is simply amazing, the color is ruddy, sweet but not greasy, not only with rice, but also with steamed buns, put the pork belly in the steamed buns, pinch, the fat is soaked in the steamed bread, oily and moist, but it will not be greasy to eat;

Summary of the preparation of braised pork:

1. After buying the pork belly, you can soak it in clean water and soak it in bloody water, which can reduce the fishy smell;

2. It is recommended to use rock sugar for making pork belly, not white sugar, because the color of rock sugar will be more red and bright;