To make braised pork during the Chinese New Year, choose the right meat and remember these 4 steps, the braised pork is red and bright, fat and not greasy, and it is imported into the mouth

To make braised pork during the Chinese New Year, you should choose the right meat and remember "1 soaking in water, 2 blanching, 3 stir-frying, 4 slow cooking" The braised pork is red and bright in color, fat but not greasy, and it melts in the mouth, which is a fragrant.                                    

Braised pork is said to be simple, and many people don't know the essentials of it, as long as you choose the right meat, remember this "1 soak in water, 2 blanch, 3 stir-fry, 4 slow stew", according to the experience left by the ancestors, interlocking, the braised pork made is an authentic and fragrant taste.

一、选用带皮‬五花三层

Making braised pork is not just buying a piece of meat, it is particular, you must choose fresh five flowers with skin, fat and thin, and perfect proportions. Moreover, the taste of lean meat is relatively tender, the fat meat is easy to melt when hot oil, and the lean meat is not firewood when boiled for a long time, so pork belly is the standard for making braised pork, and the status of the rivers and lakes has never wavered.

2. Soak in water

The first step in making braised pork is to soak it in water. Don't blanch the pork belly you buy first, many people don't pay attention to this detail, and always feel that the braised pork they make has a strong smell and is not delicious. First of all, we pour cooking wine into the water, or put a slice of lemon, half an apple, and then put the pork belly into clean water to soak for more than 4 hours, change the water twice in the middle, if you are not in a hurry to eat, it is best to soak overnight.

1. Soaking in water can leach out the blood stains in the meat well, and the blood stains are an important source of the fishy smell of meat. Adding cooking wine, apples or lemons to the water can effectively facilitate the discharge of blood stains, as well as enhance the flavor and remove the smell.

2. Another purpose of soaking water is to reduce the weight of the meat due to the loss of too much moisture during the cooking process, so that the weight of the meat is reduced. Therefore, sometimes we don't pay attention to the soaking in water in our family, and the stewed meat not only tastes fishy, but also the meat is not beautiful.

2. Blanching

The second step in making braised pork is to blanch, the purpose of blanching is to remove impurities and fishy smell from the meat. Heat the pork belly in an iron pot first, and then put it into the pot to burn the skin, which can remove the residual pig hair and fishy smell of the pig skin, and then use a steel wool ball to clean the baked pork skin, and then blanch.

1. First, when blanching, pay attention to the pot under cold water. In this way, the blood stain in the meat will slowly seep out from the inside to the outside, and it can also remove the impurities in the meat well and further reduce the fishy smell. If hot water is put into the pot, it will directly cause the surface of the meat to be scalded, and it will be difficult for the blood stains in the meat to penetrate out, and the meat will shrink.

2. Do not cover the pot when blanching the water for the second time. The purpose of blanching is to remove the fishiness, if you cover the pot lid when blanching, the fishy smell emitted by the meat is not easy to volatilize, so you can't cover the lid when blanching.

3. When blanching the third time, the whole meat should be blanched. If the meat is cut into small pieces when blanching, the meat will retract after being heated, and the braised pork will not be attractive in shape. In addition, when the pork belly is blanched in small pieces, the fibers in the heat will age quickly and lose moisture, which will also affect the taste.

4. Fourth, blanching is generally 10-15 minutes. Remember that blanching is not about boiling meat, and the general time is about 10-15 minutes. People will definitely ask what kind of meat is blanched? After the water boils, a layer of gray foam will appear on the surface of the pot, and then use a spoon to beat the foam a few more times, and see that the white foam is the protein of the meat cooked.

Fourth, stir-fry

红烧‬的特点之一‬‬就是‬用‬油‬经过‬煸、炒‬、煎、炸‬的做法处理‬食材‬，选用‬上色‬调味‬品‬来‬定色‬，比如‬我们‬的红烧‬‬肉‬就是‬用‬红烧‬酱油‬加入‬糖色‬使其‬颜色‬红亮‬。

1.改刀‬切块。 焯‬好‬水‬的‬五花肉‬要‬放凉‬后‬再改刀‬，这样‬它‬的形‬就‬比较‬好看‬。 一般‬切成‬大小‬均匀‬2-3厘米的‬小‬方形‬。

2.油炒糖色‬。 制作‬糖色‬选用‬冰糖‬最好‬，锅中‬放‬入少量‬的‬油‬，再‬放入‬冰糖‬，油不能‬过多‬，用‬小火‬慢慢‬使‬冰糖‬融化‬，糖液‬由‬大泡‬变‬小泡‬，颜色‬也‬由‬浅黄‬变‬深黄‬最后‬成‬枣红色‬。 炒好后‬的糖色‬中‬倒入‬比‬糖汁‬多‬一倍‬的开水‬，搅拌‬均匀即可。 （在炒‬糖色‬的过程中，要用‬小火‬，不然‬糖色‬容易‬焦糊‬变苦‬，铲勺‬不停‬搅拌‬，防粘‬锅‬； 炒好的‬糖色‬中‬要倒入‬开水，不然‬焦糖‬温度‬高‬，倒入‬凉水‬就会‬炸锅‬的‬哦‬）

3.煸炒‬五花肉‬。 锅‬洗‬干净后，倒入‬适量的油‬，放入‬切‬好的五花肉‬，中小火‬慢慢煸炒‬至五花肉‬块‬表面微微‬焦黄，出油‬，如果‬锅中‬油多‬，我们‬可以‬倒出‬里面‬多余‬的油脂来‬。 ‬（煸炒‬五花肉‬这一步‬一定‬要有‬耐心‬，煸炒‬出五花肉‬中‬多余‬的油脂吃起来‬才‬不腻‬）

五‬、烧制‬成菜‬

这一步‬就会‬用到‬我们‬老祖宗‬所留下来‬的绝招‬，就是‬“慢着火、少着水、火候足时它自美”。

1. Water in moderation. Put an appropriate amount of green onions, ginger, 2 star anise, 1 cinnamon, 2 bay leaves into the stir-fried pork belly, stir-fry until fragrant, pour in the water that has not been over the pork belly, put in sugar color, soy sauce, and put some rock sugar or white sugar if you like sweetness. （水量‬不宜过多‬，莫过‬五花肉‬就行‬，如果‬水量‬过多‬，会‬影响‬五花肉‬的‬上色‬，家里有白酒倒入半瓶的白酒，那炖出来的五花肉味道才是一个绝）

2. Simmer over low heat. Boil the water on high heat for about 15 minutes, turn off to medium heat and cook for another 15 minutes, pick out the ingredients inside, add salt to taste, turn off the low heat and simmer slowly for about 1 hour. （切记‬炖煮‬半个小时‬以后‬在‬放盐‬，不然‬肉‬质‬容易‬发‬柴‬，还有‬料头‬也不要‬炖煮‬时间‬过长‬，半个小时‬后也‬把‬料头‬取出来‬，肉吃起来‬香料‬味‬就‬不会‬那么‬重‬）

3.大火收汁‬。 红烧肉‬颜色‬亮不亮‬就看‬你‬汁‬收的‬怎么‬样‬，炖煮‬到时间‬的五花肉‬，把‬火力‬开足‬，大火‬来‬收汁‬，等‬汁‬收的‬差不多‬时‬，再关小火‬，慢慢‬翻炒‬，让‬汤汁‬均匀‬的裹‬在‬每一块‬肉上‬，出锅‬时‬淋‬入适量的明油‬即可。 （大火收汁‬的‬时候，一定‬要注意‬汁‬收的‬差不多了，关‬小火‬，慢慢‬翻炒五花肉‬，使‬浓稠‬的‬汤汁‬均匀‬的挂‬在五花肉‬上，这样‬的红烧肉‬出锅‬后‬才漂亮‬）

epilogue

红烧肉‬想要‬做的‬好吃‬，大家‬首先‬要选对肉‬，记住‬这‬1泡水‬、2焯水‬、3煸炒‬，4小火‬慢炖‬就行‬。 所以‬做‬红烧肉‬一定‬要有‬耐心‬，耐心‬和‬时间‬就是‬制作‬红烧肉‬的‬秘诀‬，这样‬做出来‬的红烧肉才能‬色泽‬红亮，肥而不腻‬，以此‬才能‬达到‬入口‬即化的‬口感‬。