How to cook braised pork is delicious?

To say that the practice of detaining meat is varied and varied.

One of the most important points is "umami and fragrance"! Everyone is trying to keep and improve!

Whether it's "boiled white" in Sichuan, "dried plum meat" in Guangdong, or "fermented bean curd braised pork" in Zhejiang cuisine, their ultimate goal is to make braised pork delicious and moist, with a soft and waxy taste!

Today, I will share my own sauce mixing method when cooking braised pork for your reference!

In Sichuan cuisine, most of our braised pork means "boiled white". It is a necessary dish for the old-school banquet "three steamed and nine buckled". The main raw materials are pork belly and pickles (the latest practice is to mix Yibin sprouts and old pickles in half).

Let's introduce the specific proportion and method of sauce!

①: First, prepare small ingredients: ginger slices 15g, onion segments 15g.

②: Prepare spices: 3 grams of dried red pepper, 2 pieces of dried pepper10g and star anise, and break them by hand.

③ Seasoning: soy sauce 10g, sugar 2g, monosodium glutamate 3g, high-alcohol liquor 2ml, cooking wine 10ml, soy sauce 10ml, aged vinegar 5ml, pepper 2g, thirteen spices1g.

PS: The functions of various seasonings will be explained in detail later.

The following is the collocation of sauce and meat.

Sauce blending: directly mix all ③ seasonings in a small bowl and stir well.

Meat sauce mixing method: put the chopped boiled white meat into a basin, add all the star anise, pepper and pepper, then pour in the sauce and stir it evenly to make the meat fully absorb the flavor of the sauce. After stirring, the color of the meat is sauce color (brown with a little black).

Put the braised pork and ginger onion: put the mixed meat pieces into the braised bowl in turn. After placing, put 2 pieces of ginger, 3-5 pieces of onion and 3 pieces of crushed star anise in each bowl. Then divide the sauce evenly in the basin and pour it into the braised pork bowl. Finally, put the washed and fried pickles into a bowl.

Steaming and the best eating time: steam the packaged food with white fire 1.5 hours, take it out and cool it overnight, and steam it for another 30 minutes the next day! Take it out and turn it into a plate. Burning white at this time is the best time. Among them, pork steamed for a long time is soft and waxy, fat but not greasy, and the aroma of pickles is heated →

Cooling →

When heated, the aroma penetrates into the meat repeatedly in these processes, and the aroma of braised pork can be smelled far away, and it is not greasy to eat! When this dish comes out at the banquet, the fragrance can reach as far as 100 meter, which can be smelled outside the basic hotel.

Finally, explain why I mix white juice like this! And matters needing attention.

The first point: pickles should be old pickles+Yibin sprouts. The ratio is 1: 1, and the old pickles should have more stalks and a long time, so that the braised pork will be more fragrant! Pickles and sprouts in the market are salty and turbid. After buying them, rinse them with clear water, filter them dry, and then add dried peppers and dried prickly ash to stir-fry the water and smell.

The second point: ginger slices and onion segments are put directly in the bowl, and its function is to remove the fishy smell of meat and increase the umami flavor.

The third point: you can add the aroma of star anise to the meat, which can make it more fragrant.

The fourth point: Why do you want to add rice wine to liquor? Liquor has good volatility, and the fishy smell can be removed as much as possible. The essence of yellow rice wine belongs to low-alcohol liquor (although most of it is blended with alcohol in the market), but it still belongs to low-alcohol liquor, which has the functions of volatilization, deodorization, freshness enhancement and fragrance enhancement. It mainly plays the role of synthesizing various seasonings here.

Special reminder: you must not add more white wine, otherwise the finished dish will smell of wine! When we mass-produce 20 Jin of meat, we can add up to 30 grams of white wine.

Fifth: Some people may ask, Will adding "vinegar" not be sour? The answer is that after a small amount of vinegar is heated, all the acetic acid evaporates, leaving only umami and fragrance in the meat. But pay special attention to the amount of vinegar must be less! The general ratio of vinegar to liquor is 2: 1.

Sixth: Add pepper and thirteen spices, pepper will remove fishy smell and increase fragrance, thirteen spices can make the smell of braised pork more intense! But the amount must be small, just add a little, just like when yeast is baking wine.

Finally, the main purpose of this sauce is to make braised pork more fragrant and fresh! All seasonings are carried out around these two purposes. Soy sauce only adds color to fat meat, so the amount of soy sauce needs to be added according to the actual situation! It is advisable to use brown and slightly black meat with sauce.

Light soy sauce only plays a role in increasing salt and flavor. Mixed pork cannot be salty! Just a little salty. Because pickles and sprouts wrapped in meat are very salty.

This sauce blending method was learned when I worked in a hotel in Badong in 2009, which is very different from the traditional sauce blending method. But the effect is still very good, so I have been using this method myself since then. Here is just to share with you, hoping to bring you some help.