braised pork
Overview
Meat-eating people always have an obsession with braised pork. From choosing meat, preparing, cooking, and finally enjoying it, they all do it with a happy mood. After making braised pork for so many years, I have never been able to make the authentic red color of the restaurant. Although I know that sugar is used, I fry the sugar first and then add the meat, but it still cannot get the color. It wasn't until I saw a program one day that introduced how to make red braised pork that I suddenly realized that I gave it a try today. It was indeed extraordinary and very touching... I will slowly improve this method in the future, and I will show you a little bit today. Due to limited conditions, some of the photos taken are not complete, but for professional foodies, it is absolutely no problem to browse.
Tags
Ingredients
Steps
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First prepare about 2 bowls of warm water. Use an appropriate amount of rock sugar according to the amount of meat. White sugar should also be used. Generally, about ten crystals of rock sugar are used for a plate of meat. Add an appropriate amount of water to the pot and add the rock sugar to cook. You don’t need to use too much water. It only serves to melt the rock sugar
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Use a frying spoon to stir until all the rock sugar melts, then continue to boil all the water
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After the water is slowly boiled out, only white sugar foam can be seen in the pot. At this time, be sure to turn down the heat, otherwise the pot will easily burn
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Be sure to stir constantly at this time, and then you can see a miracle happen, the white sugar foam turns red, red! At this time, you have to keep stirring until all the white sugar turns red. It must not pass or turn black
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Quickly add the prepared warm water and continue stirring. At this time, you can turn off the heat and stir continuously to melt the sugar stuck to the bottom of the pot
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Once everything is melted, take it out. It’s best to taste it. If you find it tastes bitter, don’t use it
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Clean the pot, prepare the ginger and garlic, chop half of them and pat the other half. Why do you do this? You'll know later
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Choose a good pork belly (the one I bought is okay?), cut it into regular cubes you like according to the shape of the whole piece of meat, boil water in a pot, add an appropriate amount of salt, aged vinegar, cooking wine, a little minced ginger and garlic, then add the meat and blanch it, be sure to stir, cover it until the water boils again, don't overcook, otherwise it will take away all the flavor, blanch it and put it on a plate
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Heat the pan, add only a little oil (don't add too much, the meat will produce oil by itself), add the meat and stir-fry when it is about 80% brown. The fire does not need to be too high, the surface of the meat should change color slightly
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After frying for about 3 minutes, add minced garlic, minced ginger, and Sichuan peppercorns, stir-fry until the aroma is released, then add cooking wine, stir-fry until the aroma of the cooking wine comes out, then add mature vinegar, stir-fry out the aroma of vinegar, add dark soy sauce, and stir-fry until the aroma of soy sauce comes out. It is recommended to perform these four steps in order, you will experience the aroma of the four meats, and then add the sugar prepared previously If the water is not enough, add an appropriate amount of warm water, then add ginger, garlic, star anise, cinnamon, and bay leaves. First, boil the water over high heat. After the water boils, turn down the heat. After the water is boiled, use chopsticks to remove the seasonings you don’t want to eat. Add an appropriate amount of salt and chicken essence to taste. Finally, take it out of the pot!
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Look, in the final product, the red color is not very obvious, but it is absolutely tempting. Friends, have you learned it?
