When making braised pork, remember not to add "it", many people make mistakes, no wonder the meat is not soft and rotten

Today I will share with you the specific method of braised pork, master a few small details, the stewed braised pork is red and bright, soft and glutinous, delicious and satisfying.

【Braised pork】

Ingredients: 1000 grams of pork belly, a section of green onions, a piece of ginger, two star anise, an appropriate amount of salt, an appropriate amount of light soy sauce, 30 grams of rock sugar, and a little cooking oil.

Steps:

1. There is no need to add oil to the iron pot, put the pork belly skin down in the iron pot, blanch the residual residue on the pig skin, and scald off the sweat glands on the pig skin, which can effectively remove the fishy smell on the pig skin.

2. Soak the scalded pork in clean water, and then scrape the pork skin clean.

3. Cut the pork belly into large pieces of 2-3 cm square, because the pork belly will shrink after stewing, so remember not to cut it too small.

4. Add water to the pot, put the pork belly pieces in a pot under cold water, skim off the foam after boiling, add cooking wine to remove the smell, cook for 2-3 minutes and then remove it.

5. After blanching the meat pieces, rinse some of the residual foam on the surface with warm or hot water, and then control the moisture to dry. Remember not to rinse with cold water, as the expansion and contraction of the meat will cause the meat to shrink and tighten, and it will not be easy to stew during the subsequent stewing process.

6. Heat the wok first, without adding oil, then stir-fry the meat pieces in the pot, stir-fry the meat pieces until the surface color is golden, stir-fry the excess fat on the surface of the meat pieces, and then remove the oil, this step is the key to the fat but not greasy of the braised pork.

7. Leave a little bottom oil in the wok, then add about 30 grams of rock sugar to fry the sugar color, first turn on high heat to fry the rock sugar until it melts, then turn to low heat, stir it with a spoon constantly, dense bubbles appear in the rock sugar, and when the bubbles change from large to dense small bubbles, and caramel flavor appears, the sugar color is fried.

8. After the sugar is fried, add the pork belly pieces and stir-fry a few times to make the surface of the meat pieces evenly colored.

9. Then add the boiling water that has not covered the meat pieces, then add some green onions, ginger slices and star anise, turn to medium-low heat and simmer for 40 minutes. Boiling water must be added here, adding cold water will not only make the sugar color crystallize and affect the coloring effect, but also make the meat tight and not easy to stew.

10. After 40 minutes, add salt and light soy sauce to taste, cover the pot and simmer for about 15 minutes to make the braised pork fully flavored. To make braised pork, be sure to wait until the meat pieces are seven or eight times cooked before adding salt to taste, adding salt too early will make the protein in the meat pieces coagulate, and it is not easy to stew.

11. Finally, turn on the high heat and collect the soup a little to get out of the pot.

Use this method to make braised pork, the ingredients are simple, soft and glutinous, and especially delicious. Some details must be paid attention to.