Today, I especially recommend a method of braised pork, thick oil red sauce, fatty but not greasy. Put the finished braised pork on the table and shake it three times, and eat it to ensure that your taste buds enjoy a super satisfying sense of happiness. The taste of this braised pork is similar to the sweet and salty taste of barbecued pork and Wuxi short ribs, but I think it is richer and softer than barbecued pork, and it is more enjoyable to eat than small ribs.
Ingredients: 800g of shoulder meat with skin
Seasoning: 250 grams of Huadiao wine, 80 grams of light soy sauce, 50 grams of rock sugar
Method 1: 800 grams of pork with skin washed and cut into two to three pieces
Method 2: Put the pork in a pot under cold water, add the green onion and ginger slices and blanch the water.
Method 3, marinade: 250 grams of Huadiao wine, 80 grams of light soy sauce, 50 grams of rock sugar,
Method 4: Blanched pork to control the dry water (one of them is irregular, tie it up)
Method 5: Add all the seasonings and add about 200 grams of hot water.
Method 6: Put it on the fire, boil over medium heat, and simmer for about 1 hour.
Method 7, let's be diligent in the middle and turn it over.
Method 8: About 1 hour or so, the braised meat is soft and rotten, collect the soup over medium heat, and try to thicken the soup and wrap it on the braised meat
The cooked braised pork can be eaten cold or hot, but my family still likes to eat it hot, with rice, which melts in the mouth. Sandwich cakes, comparable to roast duck, make your mouth water when you think about it......
Tempted? Give it a try!
Tips:
1. It is best to choose the front shoulder meat or plum meat for braised meat, the part is not used correctly, and it cannot be stewed with a soft and glutinous taste.
2. It needs to be simmered over low heat, I use a cast iron pot, about 50 minutes, and the ordinary pot needs at least 1 hour or more. In this way, the oil in the meat can be baked out, and the marinated meat can be fat but not greasy, soft and glutinous.