Ingredients: pork belly (what is pork belly? It is the kind of fat and thin meat, and the more layers, the better. As the saying goes, eat meat, fat and thin! ) 2 kg (not too little or you can't make delicious braised pork! )
Seasoning: salt, sugar (preferably rock sugar powder), onion, ginger slices, cooking wine (as for the dosage, except for 3 tablespoons of sugar, others mainly depend on personal taste)
eat
1. Wash the meat, cut it into cubes, and soak it in cold water with cooking wine for 5 minutes. Take out and drain the water.
2. Cool the oil in the hot pot. When the oil is slightly smoky, add rock sugar and keep stirring. You will find that rock sugar will become like white sugar at first, then like yellow sugar, then like red pond, and then like … never again! Add meat quickly, or the sugar will burn! Don't stop your shovel! Keep stirring! Sugar will hang unevenly on the meat, so leave it alone and continue to stir you. At this time, sugar will be evenly hung on the meat because of heating.
3. now add water! Fresh meat and sliced onion and ginger. Bring the fire to a boil and turn it down for half an hour.
You can add salt to the meat now. Please pay attention to this step, only add salt when the meat is cooked to 6 ripe! There are two reasons: 1. Adding salt too early will make protein shrink, and the meat is not easy to cook. 2. What salt do you use at home? What salt ... Stupid! Iodized salt! What happens when iodine is heated? Don't you know? Go back to junior high school chemistry! )
5. Cook 15-20 minutes! Don't eat yet. If you are a fan of bibimbap, you can serve it now. If you like dried braised pork, turn on a big fire and serve the dried juice. The first method of braised pork:
1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);
2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;
3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);
4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.
Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.
The second method of braised pork:
Braised pork is a home-cooked dish. Different places, different people have different practices. When I first came, I presented you with a braised pork.
When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all.
Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Secondly, it will increase the flavor of meat (personal experience)
Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock candy is the best, and sugar is ok, at least 1 tablespoon. (I put 2 tablespoons.) Don't be afraid to put too much, the meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.
After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, cease fire and take it out.
The third method of braised pork:
Cut the white meat into pieces of suitable size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )
Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce.
Put a little oil in the wok, add sugar and stir-fry until it is brown.
To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! )
According to personal preference, you can also put some dried peppers in and fry them together. The color can be brighter and the taste will be richer.
You can add water when the color is good, and then wait for the water to boil ~ ~ ~
After the water boils, just simmer on a small fire! My personal experience is two hours.
When there is not much water left, put salt and collect juice on fire. The key to making Sichuan-style pork is the word "fine". The simpler, the more careful.
First, the choice of meat should be refined: fresh pork slaughtered that day should have two knives on its hind legs, four thin, six wide and three fingers. If it is too fat, it will be greasy. If it is too thin, it will be burnt. If it is too wide and too narrow, it will be difficult to form.
Second, cook the meat should be seasoned: it is difficult for clear water and cook the meat to make meat fragrant. Therefore, after the water is boiled, you should first add ginger (cut with a knife), onion, garlic and pepper to hang soup, and then add washed pork. When it is ripe, it should be picked up for use, and it should not be cooked too soft.
The third is to be skilled in cutting meat: many people wait for the meat to cool before cutting, which is fat and crisp, and it is difficult to cut it evenly when it is hot. A knowledgeable chef soaked the selected meat in cold water and then cut it while it was hot. Now that you have a refrigerator, you can put the freshly cooked meat in the quick-freezing room for two or three minutes, which makes it easier to cut;
Fourth, the ingredients should be appropriate: the watercress must be authentic Pixian watercress, chopped with a knife, the sweet noodle sauce should be black and bright, sweet and pure, and the soy sauce should be thick and can be hung on the bottle wall;
Fifth, there must be a suitable temperature when suffering: some people who are cooks at home are used to putting oil in a cold pot and cooking it directly. Generally speaking, this is a big taboo in cooking. The cold pot is too hot, the oil temperature is too high, the raw oil is cooked, and the oil fume is too heavy, which is poured into the dish and spoils the original flavor of the dish. Therefore, after the pot is hot, you should add cooked oil, and put a little oil in the cooked pork, preferably cooked vegetable oil, which blends with the lard in the meat and tastes more bitter. When the pan is hot, put in cooked oil. Vegetable oil mixed with lard in meat has a bitter taste. Nowadays people in the city seldom use vegetable oil. Besides, there is little vegetable oil on the market, so you have to use blended oil. Others are afraid that the oil is too heavy, so they simply put the cut pork into the pot and suffer. In this way, the oil is not heavy, but the meat is also dry and burnt, so it is difficult to drop slag at the entrance, and it is not as soft as the aroma of cooked dried pork. Actually, the oil is too heavy. Just pour out some and add ingredients.
When the oil in the hot pot is 40% warm, the meat can be cooked. Cut the meat and leave it for a while, and the pieces will stick together. If it is fried, it is easy to separate fat from thin. If the meat pieces melt and disperse by themselves, it is easy to cause greasy and uneven suffering of the lower coke. Therefore, cook the meat's soup should be kept at a certain temperature. Before putting the meat into the pot, sprinkle the meat into the soup with a colander, and then put it into the pot to stew. In this way, obesity will continue. Sichuanese are also called Sichuan style pork. There is no "stew" method in cooking technology. It combines four methods of frying, frying, frying and frying, so that the cooked dishes have the flavor characteristics obtained by the four methods.
In addition, mastering the temperature is also the key to cook the meat. Boil the meat with medium fire, then chop the chopped Pixian watercress and stir-fry it so that the unique color and taste of watercress can penetrate into the meat. A chef with suitable cooking temperature can cook the meat slices into the shape of a roll nest, commonly known as "light nest". When the sliced meat is nested, add a little sweet noodle sauce and soy sauce immediately, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami flavor. Then, immediately add the ingredients, change the fire, stir-fry until cooked, and then take the pot. Authentic Sichuan stew should use garlic seedlings as ingredients. In Sichuan, this kind of thin and long garlic seedling is on the market in summer and autumn. People know that this is a good time to eat Sichuan-style pork in a year. Some people use a kind of garlic seedling with thick, long and wide leaves as ingredients. Sichuanese people call it onion and garlic seedlings, which has a very unpleasant smell of onions, which really ruined the world-famous reputation of Sichuan-style pork.
Now there are many kinds of Sichuan-style pork, such as Lianshan Sichuan-style pork, Jiang Dou Ganchuan-style pork, red pepper Sichuan-style pork, bracken Sichuan-style pork ... and even a series of Sichuan-style pork with bacon as the main material, all of which are regarded as the origin of Sichuan-style pork.