How to make stewed pork soup

To make braised meat, you must first make the old soup. The quality of the old soup directly determines the quality and taste of the braised meat. When making the braised soup, you need a lot of ingredients. For home production, you can choose some seasonings under limited conditions. The more common ones are garlic, ginger, oyster sauce, rock sugar, cooking wine and other ingredients. When making braised meat, you must use low heat when frying the sugar color to avoid burning it and affecting the taste.

How to make stewed pork soup

Pork belly, half an onion, a few cloves of garlic, a little ginger, oyster sauce, dark soy sauce, 10-12 single crystal rock sugars, cooking wine, a little cooked sesame seeds. Method: 1. Wash the pork belly and cut into 1*1CM dices; chop the onion and garlic, and slice the ginger for later use. 2. Heat the pan and add cold oil. When it is 70% hot, turn to low heat and add onions and stir-fry until they become crispy (the edges will turn a little yellow). Remove from the heat and set aside. 3. Put minced garlic and ginger slices in the pot and stir-fry until fragrant, then add minced meat and stir-fry until the meat turns white. 4. Add oyster sauce, dark soy sauce, cooking wine and a small amount of water. Bring to a boil over high heat, then simmer over low heat for 60 minutes. 5. Add fried green onion and rock sugar before serving. Serve when the rock sugar melts. Sprinkle with some cooked sesame seeds before serving.

Precautions for braised meat: There are many things to pay attention to when cooking or eating braised meat. Let’s take a look at what the precautions are.

1. When frying sugar color, you must use low heat and fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will taste bitter.

2. Tender sugar color should generally be added to the marinade to make it have a sweet aftertaste. After adding the tender caramel color, you no longer need to add licorice. But from the perspective of medicinal properties, licorice has the function of harmonizing flavors and enhancing freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the marinade.

3. Cloves contain eugenol, which has a strong smell. The dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

4. The roots of green onions used to make brine should be retained, as this will make the brine taste more fragrant.

5. Don't overcook the meat; cook until it's slightly raw.

6. Raw materials with strong freshness and flavor, such as pork, chicken, duck, goose and rabbit, should be separated from beef, mutton and various animal "offal" such as pig intestines, which have strong odors, and the brine should be used separately to ensure the quality of the brine and braised dishes.

7. During use, you should regularly check the color, aroma, saltiness and sufficiency of the marinade. If you find that any aspect is reduced, you should replenish it in time.