If you want to eat braised meat, you don't have to buy it, the master has used the recipe for 30 years to teach you, and you can support the stall after learning it

The method of braised pork is not difficult, the family version of braised meat does not need to add too many seasonings, as long as you master the heat and a few seasonings, you can make delicious braised meat at home.   

 Today I will share with you the practice of the family version of brine, learn this brine recipe, pig trotters, pig ears, beef, mouth strips and other ingredients can be marinated.

1. Stir-fry the sugar color

If you want the braised pork to be red and bright in color, you have an appetite to look at, and the color of fried sugar is very important. When frying sugar, you can fry it with water or oil, but it is best to use rock sugar for sugar, which is better than white sugar.

Add a little oil to the pot to moisten the pan, then add rock sugar, first turn on high heat to fry the rock sugar until it melts, then turn to low heat and fry slowly, fry the rock sugar until it bubbles, the bubbles change from large to small, and when the caramel flavor appears, the sugar color is fried; At this time, add an appropriate amount of boiling water, boil for a few minutes after boiling on high heat, and boil until the jujube is red.

2. Seasoning

After the sugar color is boiled, add an appropriate amount of water, boil over high heat and start seasoning, salt and chicken powder are the base, and then add an appropriate amount of light soy sauce and a little dark soy sauce to season and color, and then taste the taste, the taste of the braised soup should be slightly salty, and the base taste is slightly heavier.

3. Add spices

To make braised pork, spices do not need to add too much, pepper, star anise, cinnamon, bay leaves, cumin, these common spices can be matched with green onion and ginger, the amount of each spice should not be too much, if you marinate 5 catties of meat, the amount of each spice is about 2 grams. It is best to soak the spices in warm water for half an hour before eating them, which can remove dust on the surface of the spices and make the spices easier to taste.

Fourth, marinated

Before the braised meat is put into the pot, it must be blanched first, and when blanching, it should be cooled in the pot, and after blanching, wash off the surface foam with warm water, and then put it into the brine after it is completely cleaned. Cook on high heat for about 10 minutes, then turn to medium-low heat and simmer for 30-60 minutes.

5. Soaking

As the old saying goes, "braised pork, boiled in three minutes, soaked in seven", soaking is the key to the deliciousness of braised meat. When marinating some meat with relatively large fat, such as pig's head, pig's trotters, elbows, etc., boil until medium-rare, then turn off the heat and soak for more than 2 hours until fully cooked. Soaking not only increases the amount of meat, but also makes the meat softer and more flavorful.

6. Brush oil

After the braised meat is removed, if you want to maintain the red and bright color for a long time, you must brush a layer of cooked oil on the surface to prevent the meat skin from coming into contact with the air, so as to maintain the red and bright color of the braised meat and increase the appearance.

After making the braised pork soup, you can use a colander to filter it and put it in the refrigerator for freezing, and the next time you braised the meat, you can use it as an old soup.

If you also like to eat braised pork, you can make it this method once, and the taste and appearance will definitely not disappoint you.