Braised pork is a dish that everyone knows. This dish has a magical power that you will be addicted to if you eat it. You will miss it if you don’t eat it for a few days. Or, today we will make another dish of braised pork that is fat but not greasy.
Heat the pot and fry without oil
The production process of braised pork , everyone knows that what should be missing is still indispensable, but we try to be simple and fast because this dish is so delicious that we will get hungry while cooking. Next, let’s take a look at the specific method. First of all, fry the pig skin to remove the remaining pig hair and remove the fishy smell of the skin. It is more convenient to bake with a spray gun. If there is no spray gun, heat the pot without adding oil and fry directly.
< br/>Take the meat out and control the water for later use
Fry the pork skin until golden brown and wash it with clean water , cut ginger slices and prepare to put into the pot. Boil water in the pot, put the cold water of the pork belly into the pot, add an appropriate amount of ginger slices, and 20 grams of cooking wine to remove the fishy smell. Open the pot and turn the pork belly over, fully boil the blood and impurities inside and remove the foam in the pot. Cover the pot and cook for 15 minutes to cook the meat until it is set. After 15 minutes, remove the meat and control the water for later use.
Cut into uniform small pieces for later use
Fire the oil in the pot, and the oil temperature rises to five When it is hot, put the meat into the pot and quickly cover the pot to prevent the hot oil from splashing and scalding yourself. Do not panic at this step. Keep frying for 2 minutes on medium-low heat, and when there is not much oil, you can turn the meat over, so that the meat can be heated evenly, and at the same time, more fat can be forced out of the meat, and the taste of fat but not greasy depends on this step. When the meat is deep-fried until golden on both sides, take it out and put it in clean water to let it cool down, then take it out when it is not hot, and cut it into even small pieces for later use.
< br/>Pour the cut pork belly into the pot
Add a little water to the pot and add some rock sugar Gently crush the rock sugar with the back of a spoon, the color will turn slightly yellow during the process of melting the rock sugar, and then keep stirring until the color turns reddish brown. After starting the pot, pour a spoonful of water from the side of the pot and stir quickly, boil the sugar juice again and pour it into the pot for later use. Heat the oil in the pot again. After the oil is heated, add the chopped green onion and ginger, sauté until fragrant, add a section of cinnamon, and stir-fry a few bay leaves to give out the aroma. After the bottom material is fried, pour the chopped pork belly into the pot and stir fry evenly.
Then pour an appropriate amount of broth or water from the side of the pot. Add the fried sugar and add 2 tablespoons of red wine to enhance the color and aroma. The amount of soup in the pot should not cover the meat. Then add 2 grams of salt and 1 gram of pepper and turn on high heat to bring the soup to a boil. Pour all the soup and pork belly into the casserole and simmer for 40 minutes to let the pork belly absorb the soup and taste. There is no need for other operations in the middle. After 40 minutes, start the pot, put the pork belly back into the wok, pick out the onion, ginger and other ingredients, turn on the fire to collect the juice, and collect the soup until it is thick.