Why is the braised pork in the restaurant delicious? The original method is exquisite, master 3 keys, the meat is not greasy

Why is the braised pork in the restaurant delicious? The original method is exquisite, master 3 keys, the meat is not greasy

We all love to eat braised pork. As a popular dish, braised pork has been a must-have "hard dish" on our table since ancient times. Braised pork is available all over the country, and the practice is different in different places. The characteristics are very consistent. A delicious braised pork must be fat but not greasy, thick oily red sauce, and soft and glutinous.

However, even if it is such a homemade dish, many people always make it poorly when making it. Either the meat is too fishy or the meat is too greasy. It can’t be compared with the braised pork in the restaurant, and some people even make braised pork. Strange the taste, I don’t want to eat it after one bite, which not only wastes time, but also wastes a pot of good meat.

1. Pork is not suitable for pepper

Some novice friends think that adding more spices will make the scent stronger, and often put several kinds, especially pepper, which will put a lot. In fact, pepper is not suitable for pork. Although pepper can remove fishy, ​​it tastes numb. It destroys the aroma of the pork itself and makes the pork taste very strange, so we often hear the saying "pigs don't pepper, sheep don't expect".

Second, the key to fat but not greasy

We usually choose three-layer pork belly to make braised pork. The meat needs to be slightly fatter. When cooking, you first need to stir-fry the pork with less oil, and then add the pork belly and stir-fry it. It will come out a little bit, and when the pork skin turns brown, there will be a lot of lard in the pot. At this time, pour out the meat and pour out the excess lard for cooking.

Three, braised pork with only 5 spices

When making braised pork, we only need 5 kinds of spices, green onion, ginger, star anise, bay leaf, cinnamon, and these 5 kinds of spices don't need too much, usually a pound of pork, 1-2 pieces of bay leaves, 2 pieces of star anise, A small piece of cinnamon is enough, and the meaty aroma will be strong without losing its own meaty aroma.

【Broiled Pork】

In the first step, the pork belly with skin can be wiped with the pig skin in a hot pot, which can remove the hair of the epidermis and remove the peculiar smell. Then rinse the pork with clean water. Cut the pork belly into wide strips and pan under cold water. Add green onion and ginger and cook until the pork changes color.

In the second step, remove the boiled pork belly, rinse it with clean water, and cut it into small cubes of 1-2 cm.

The third step is to put the cut pork belly into a hot pan and stir-fry. There is no need to put oil in the pan. Stir out the fat of the pork belly. This step cannot be omitted, so that the fat and oily pork belly will not be greasy. (The oil can be used for cooking).

The fourth step is to heat the pan with cold oil, add an appropriate amount of rock sugar, and slowly fry on low heat until the rock sugar melts. When the rock sugar turns maroon red after bubbling, pour in pork belly and stir fry quickly evenly. Then add star anise, cinnamon, bay leaves, ginger slices, dried red pepper (you can also choose not to put it, according to your preference) and stir fry to get a fragrance.

Step 5: After sautéing, add cooking wine, light soy sauce, and soy sauce again. Pour in the right amount of beer, and the beer is not over pork. (Beer contains enzymes, which can make the pork belly softer and more delicious)

The sixth step, after the high heat is boiled, turn to low heat for about 30 minutes. During the cooking process, turn it over at any time. If you like to eat potatoes, you can also add the cut potato pieces at this time.

The seventh step, when the time is up, just collect the juice over high heat. Don't collect too dry, just bring some juice, and then sprinkle with chopped green onion. Put the steaming buns on it, not to mention how cool it is.

Tips: The color of braised pork should be beautiful, and the color of sugar is very important. When frying the sugar color, the fire should not be too big. Novices recommend to cook on a low fire. This is a better way to control the heat. Wait until the sugar is completely melted and slowly turns golden yellow. To prepare the pork, the color of the sugar will quickly turn red, then quickly add the meat and stir fry. If the sugar color is fried, it will have a bitter taste.