The braised pork cooked in the hotel is delicious. What secret did they use?

Braised pork is the finale of the banquet, and it is also a frequent visitor at the dinner table during the Chinese New Year. The most famous braised pork is plum. Generally speaking, braised pork refers to braised pork with plum vegetables.

However, since the development of meat buckle, some new elements have been added according to different regions. What I want to share today is the practice of detaining meat in Guangxi. Let's look at the difference between detained meat and plum vegetables:

Raw materials: pork belly

Ingredients: dried cabbage, ginger, onion, star anise, milk and fermented bean curd.

Manufacturing steps:

Step 1: Prepare a square piece of pork belly. You must use pork belly to cook braised pork. It is best to use local pork from the farm, which will taste better.

No wonder the minced meat in the hotel is so delicious. That's the original action. Soft fragrance, fat but not greasy, hot pot, hot pot after scalding. The purpose of this step is to remove the pig hair and fishy smell from the pigskin, scrape the scalded pork clean with a knife, then wash it with warm water, put the pork belly in cold water with the skin facing up, add ginger slices, an onion knot and appropriate amount of rice wine and water, boil it, skim off the foam, turn to low heat and cook the pork belly thoroughly.

When we are in cook the meat, let's prepare some side dishes and some dried vegetables, which are the specialties of Guangxi. What is dried vegetables? In fact, it is dried vegetables, such as radish head dried vegetables, mustard head dried vegetables and so on. After curing and drying, it can be preserved for a long time. Cut the dried vegetables into small pieces and soak them in water for 30 minutes.

Step 2: After the pork belly is cooked, poke it with chopsticks. It's easy to poke in, which means it's cooked in water.

Punch a small hole in the pigskin with a toothpick for easy tasting. After binding, pour some vinegar, add some salt, rub it evenly by hand, and marinate for 10 minute. Cut some side dishes, pat ginger, cut into pieces, cut into fragrant green and white, cut onion leaves into chopped green onion and star anise, put Jiang Mo and onion in a bowl, add star anise, add a piece of south milk to color, and add two pieces of fermented bean curd to taste.

Step 3: Heat the oil in the chafing dish, stir-fry all the ingredients, stir-fry until fragrant, pour in a little rice wine, stir-fry until fragrant, then take out and start seasoning, add 2 tablespoons of light soy sauce, a little soy sauce, a little oyster sauce, a little salt, 2 tablespoons of white sugar to refresh, a little thirteen spices to thicken, a little pepper, and then add a spoonful of sour plum sauce to get rid of greasy, and a spoonful of white vinegar. No wonder the minced meat in the hotel is so delicious. That's the original action. Soft fragrance, fat but not greasy.

Then heat the pan, add wide oil and fry pork belly at 40% oil temperature. Pay attention to prevent oil spill. It is best to cover and fry for 3 minutes.

The process of frying minced meat is the same. After 3 minutes, turn the meat over and fry it. The purpose of frying pork belly is to fry it thoroughly, so that we won't be so greasy when eating it. When the skin turns yellow, use small bubbles to control oil and remove oil. Let's turn up the fire, raise the oil temperature, and fry the pork belly again until the skin of the pork belly looks like tiger skin. Then soak the fried meat in cold water and let it soak in the following state. Cut into pieces with a knife, and then cut the meat into pieces about one centimeter thick. Wooden shoes, sprinkled with the juice we prepared, marinated for 20 minutes, delicious.

Step 4: Chop up the pork belly leftovers, stir-fry the soaked first dish to squeeze out the water, heat the pot, stir-fry the first dish to dry the water, take it out for later use, take it out of the pot, pour the pork belly into the wok, add a little lard and a little Jiang Mo, stir-fry until fragrant, and add the first dish, rice wine and a little soy sauce.

Step 5: Turn the marinated braised pork upside down and put it on a plate. In this step, braised pork is steamed like this.

After the minced meat is solidified, pour in the marinade. Take the first course out of the pressure cooker, spread it on the braised pork, smooth it with chopsticks, and then cook it in cold water for 60 minutes.

No wonder the minced meat in the hotel is so delicious. That's the original action. Soft and fragrant, fat but not greasy after 60 minutes, take out the braised pork, buckle a plate, and turn the braised pork over. That's how the belt buckle came about. Pour out too much soup, thicken it with water starch, pour it on pork, and decorate it with chopped green onion. Good-looking and delicious, braised pork is ready, fat but not greasy, the more you eat, the more you want to eat, which makes people drool.

To sum up:

1. Like Yangmeihua, crows in the world are generally black, and so is braised pork. Whether it is braised pork with plum vegetables or anywhere, the practice is similar. The raw material is pork belly, which is cooked first and then fried, so it won't be so greasy to eat.

2. The difference of Guangxi pork belly lies in accessories. We usually use plum vegetables, and Guangxi uses dried head vegetables, which are dried pickles. This is actually the same principle.