Whenever I see braised meat, I always think of my grandmother who loved me. At that time, as long as I went to grandma’s house, grandma would make me my favorite braised meat. It was fat but not greasy, thin but not firewood. The meat was full of fragrance. I was satisfied with one bite.
500g braised pork
Proper amount of rock sugar
6 dry red peppers
4 ginger slices
4 fragrant leaves
1 tablespoon salt
1 / 2 tablespoon monosodium glutamate
Proper cooking wine
Proper raw extract
Moderate old smoke
Step 1Prepare other auxiliary materials that need to be put into the pot.
Step 2Wash the streaky pork and cut it into blocks according to the size you like.
Step 3Put the sliced pork into the pot in cold water, add ginger slices, and pour in an appropriate amount of cooking wine. After boiling over the fire, blanch and skim the foam. Remove, drain and set aside.
Step 4[tip here] put the drained pork pieces into a water-free and oil-free pot and stir fry over low heat.
Step 5[tip] you must stir fry the streaky pork over a low heat until the surface is golden and there is a lot of oil at the bottom of the pot, and then take out the streaky pork. Don't pour out the oil in the pot. (why add one step? This step can remove the excess oil in the pork. The fried oil can directly replace the edible oil for braised meat. Adding this step can not only make the braised meat fat but not greasy, but also reduce the consumption of edible oil for braised meat. Therefore, it is noted in the details of food materials that oil is not needed)
Step 6Continue to reduce the heat, use the fried lard in step 5. After the oil is hot, add an appropriate amount of rock sugar, and constantly stir with a shovel until it has an obvious caramel color.
Step 7Then pour in the fried pork and stir fry until the pork is evenly attached with caramel color.
Step 8Add shallot, star anise, fragrant leaves and dry red pepper and saute until fragrant.
Step 9Pour in an appropriate amount of raw and old soy sauce and color it. Stir fry until each piece of streaky pork is evenly colored.
Step 10Add an appropriate amount of water, no more than streaky pork. Cover the pot and simmer over low heat.
Step 11Stew for about 40 minutes, you can see that the soup becomes less obviously. At this time, add 1 tablespoon of salt and start to collect the juice over high fire.
Step 12Don't take away all the soup, just leave a little. Add half a spoonful of monosodium glutamate to freshen it before coming out of the pot.
Step 13The delicious braised meat is ready. Put it on a plate and serve it out quickly.