Braised pork mantou restaurant

Braised pork is always hard? Without correct methods and techniques, the taste of braised pork will definitely be affected. Every time my family stews braised pork, the meat pieces are bright and full, the entrance is crisp and juicy, and it is not firewood at all. Old people and children can eat it. When stewing braised pork, they can completely match the ingredients according to their own tastes. Eggs, bamboo shoots, sea knots and so on are all good choices. Various combinations make braised pork taste better. I will share it with you below.

Spare ingredients: 800g pork belly, 8 crystal sugar, a little cooking oil, 1 stewed meat package, appropriate amount of light and dark soy sauce, a little cooking wine, and a little onion, ginger and garlic;

Production process: step one, cut the pork belly into small pieces, rinse it with clear water in advance, add some cooking wine in the pot with cold water, boil the pot for a few minutes, remove the pork belly and rinse it with hot water;

The second step, the stew bag is ready, that is, wrap the favorite seasoning with gauze, cut the onion, ginger and garlic, and prepare a handful of rock sugar. Heat the wok, add some cooking oil, and add rock sugar to the cold oil;

Step 3, stir-fry with low fire until it melts, stir-fry the rock sugar to caramel color, put the pork belly pieces into a pot, stir-fry them quickly and evenly, color the pork belly, and slowly force out the fat of the fat until it is slightly translucent;

Step 4: Add onion, ginger and garlic to stir fry until fragrant, add light soy sauce and light soy sauce to color, cook a little cooking wine to remove fishy smell, add boiled water without streaky pork, and add stew buns at the same time. After the pot is boiled, turn to a small fire;

Step 5, cover the pot and stew for an hour. After the soup is obviously reduced, add a little salt to taste, and at the same time turn to high fire to collect the juice, and the braised pork can be served.

Let me sum up: don't always stir-fry pork belly, stew a pot of braised pork occasionally, and stutter is enough. Every time I stew braised pork, I always leave some soup mixed with rice. The rice grains are covered with rich gravy, which makes them full to eat. Each piece of pork belly is bright red, tender and juicy, which makes people fall in love at once, and it is not lost to the cooking of the restaurant. The braised pork in this way is more satisfying for family members and friends who like braised pork.

1, it is necessary to blanch pork belly, which can help remove the bloody smell and make it taste better. Many people like to use soaked water instead of blanched water, but in fact, the taste of pork belly treated in this way will be greatly affected. Blanched pork belly should be washed with hot water to clean the floating foam on the surface, so it tastes cleaner.

2. The ingredients in the stew bag can be matched according to personal preference, without binding. Rock sugar can make pork belly better colored. Stir-fry sugar with low fire to avoid burning, otherwise it will be bitter. Soy sauce can also help pork belly to color, but it is not recommended to put too much sugar to make it black.

3. Stewed braised pork is always firewood and hard. Many people make a mistake when adding water to stew. When adding water to stew, most people will choose to put cold water directly. Actually, the meat is hot at this time. Put cold water directly, the meat will be tight, and the taste is of course firewood. The correct way is to stew with hot water, which is also hot water. Pork belly will not have adverse reactions, so as to ensure crisp and tender.

If you think this braised pork is not bad, welcome to collect and learn, or share it with more people in need!