The homemade version of braised pork is fat but not greasy and thin but not firewood. It looks like amber and is super attractive

As we all know, braised pork is the most common home-cooked dish. Its characteristics are: fat but not greasy, amber in form, melts in the mouth, thin but not firewood. Although everyone can cook it, it may not be cooked well. This dish looks like Simple, in fact, it tests the basic skills of a chef.

The method of braised pork may seem simple, but in fact, it is quite complicated. The first choice is to know how to match the spices, followed by the fried sugar color. In addition, you must also know how to use wine (cooking wine or rice wine). The alcohol concentration is too low, which reduces the aroma of the dishes.

[Ingredients]: pork belly, rock sugar, star anise, bay leaves, light soy sauce, soy sauce, green onions, ginger, cooking wine, beer (rice wine or old wine), salt, (honey).

【Production process】:

1. First of all, go to the market to pick a piece of fresh pork belly with skin, clean it, then cut it into large pieces with a knife, and put it on the plate for later use. The state is as shown in the picture above. Do not cut them. Is too small, because after a long time of cooking, the meat will shrink very much.

2. Then, put them into the pot under cold water. At the same time, add a small amount of cooking wine to remove fishy smell. After boiling out on high fire, skim off the excess foam. After removing it, quickly pour them into cold water and rinse them. After controlling the moisture, put it on the plate again for later use. The purpose of blanching is twofold. One is to remove the peculiar smell, and the other is to burn it until it tastes good when it is put into the pot again.

3. Pour a little base oil into the pot. After the oil is hot, put in 5-8 pieces of rock sugar, fry the sugar color on low heat, then add the pork belly that has been blanched in advance, and at the same time, add 1 tablespoon of fresh soy sauce , And a small amount of colored soy sauce, stir-fry after coloring, then add 2 slices of bay leaves, 2-3 star anise, and appropriate amount of green onion and ginger slices, continue to stir evenly over high heat.

4. After the meat is fried out of fat (if the fat is too large, you can pour out a part), then pour a can of beer (if you have conditions at home, it is recommended to choose rice wine or old wine first. The alcohol content is slightly higher, and the taste will be better. It is more fragrant, and at the same time, they can also soften the muscle tissue and reduce greasiness), and an appropriate amount of water (no raw materials can be used).

5. After the high fire is boiled again, add a little salt to taste. After the soup is boiled, cover the pot and turn to low heat, and simmer for 30-45 minutes. Before out of the pot, separate several kinds of spicy inside. Pick it out, dry the soup over the fire, and sprinkle an appropriate amount of green onion to decorate it, and then you can serve it on the plate. The homemade version of braised pork is finished. The characteristics are: fat but not greasy, amber in form, and super attractive.

【Tips】:

1. When you are making braised pork, most people will choose beer to burn it. In fact, it is more appropriate to choose a higher concentration of rice wine or old wine, so that the burned meat will not only taste more delicious, but also taste better. Greasy.

2. In addition, if you want the color of the dish to become more attractive, you can add a small amount of honey or tea to it if you have the conditions at home. One is to enhance the appearance of the dish name, and the other is to increase the fragrance and flavor. It's getting tired.