language

1137Currently online
162Today's Reading
19Share Today
Multilingual display

Share the recipe of braised meat without oil or greasy

2018-05-05 16:00:47

Nonsense not to say, directly on the summary: a blanching two braised three. Cast iron pot, simmer for 2 hours +, without stir-frying sugar color (use braised soy sauce). Ensure not greasy, thin but not fat and greasy, fat part of a gentle sip will "pop" in the mouth "burst juice", one piece after another, can not stop ️

Food ingredient
1

Pork belly 2-3 catty

2

4 to 5 pieces of ginger

3

Scallions 2-3 segments

4

Cilantro leaves 1-2 pieces

5

One star anise

6

1 pinch of Sichuan pepper

7

1 dried chili

8

Cinnamon 1-2 segments

9

This brewing soy sauce 5-6 spoons

10

Braised soy sauce 5-6 TBSP

11

Pinch of salt

12

A little cooking wine

Methods/Steps
1

Pork belly is better to cut when it is slightly frozen, and it is also beautiful when it is cut out. Bao Er who has requirements for appearance level can be cut into large pieces when it is slightly frozen, must be large pieces, it is particularly enjoyable to eat, and many restaurants outside are large pieces. Then soak in cool water for 2-3 hours, soak out the blood, clean and set aside.

2

For the pot roast packet, I've got the very simplest, most basic, wrapped in a cloth for later use. Set aside onion and ginger.

3

Related content Illegal climbing taken from experience

4

Add a little cooking wine, boil, skim.

5

Skim off the foam, make sure you skim it off, and remove the pork belly and set aside the rest of the consomme.

6

Get another pan. No oil. No oil! Put the pork belly in the pan over a low heat, then cook it golden on each side over a low heat. This step must pay attention to safety, do not get hit by oil.

7

The fried pork belly is golden brown, and there will be a lot of fat in the pan, so pour out the fat

8

Add this brewing soy sauce and braised soy sauce. Braised soy sauce has its own sugar, eliminating the step of frying sugar color, more convenient operation, and the final color can be very beautiful. This brewed soy sauce is not so salty, and the stew has a special flavor. Lightly saute to get the flavor of soy sauce and make sure each piece of pork belly is evenly colored, then pour into an enameled cast iron pot and add the broth (or broth).

9

Add the braised meat packet and the remaining ginger slices and spring Onions, bring to a boil over high heat, reduce the heat, cover the pot, simmer for 1.5+ hours, then taste the salty soup, add the appropriate amount of salt (if I make it normally, I need 1 teaspoon or 1 1/2 tablespoons of salt), then turn the heat to medium, collect the soup. It takes about half an hour or so, if there is not so much soup left, the fire is a little smaller, the soup is a little bigger fire, you can master it yourself

10

When the soup is almost received, out of the pot ~~~

Matters needing attention
1

1, basically every step is written in detail, look at it carefully

2

2, it is recommended to cast iron pot (enameled cast iron pot), stew meat is really special special incense, I do not like to use pressure cooker stew meat, especially pork belly, really do not recommend, if there is no cast iron pot, then use ordinary frying pan is also OK.

3

3, this brewing soy sauce, is a kind of soy sauce, not particularly salty, but particularly fragrant, if not, you can use umami soy sauce to replace, the same ha, do not tangle.

4

4, stew time must ensure more than 2 hours (with cast iron pot), the first 1.5 hours must be small and medium fire, that is, the innermost circle of fire, if urgent, lean meat will firewood, fat will be greasy. It's worth the time for a pot of "fried sauce" pork belly. For a cast iron pot, it can be up to 2.5 hours, and longer is not recommended because... The fat melts, it doesn't hold, it's shapeless.

5

5, the good state of pork belly stew is that you can pick up a whole piece, but feel that the fat and thin part will be separated immediately, the fat can "shake up", "duang" "duang", and experience it by yourself. Hot when a bite, fat "poof" burst juice, perfect ~~~

Recommendation