How to make braised pork the best_How to make braised pork the best_Tips for making braised pork tender

I believe that most people like to eat braised pork very much, and they all know that braised pork is a delicacy with high nutritional value. Braised pork is not only delicious, but also fragrant, and has a fat but not greasy taste, which makes many people who don’t like fatty meat like it. You need to pay attention when making braised pork. In order to remove the peculiar smell in the meat and make the meat more tender, there are skills in making it, including the formula of ingredients and the ratio of water added, which need special attention.

Tips for making braised pork tender

1. Ingredients:

Star anise and garlic seeds. Peel the garlic

2. Start cooking braised pork:

First heat the vegetable oil. Add a small spoonful of white sugar (for coloring). Turn down the heat and wait until the sugar melts and turns into soy sauce color. Pour in the pork belly and star anise and stir-fry until the meat starts to change color.

3. Start stewing

Add enough hot water to cover the meat, bring to a boil and then reduce heat to low.

4. Stamping

Cover and simmer for about 1 hour

When the water is dried up and oil starts to come out, add garlic seeds (the small black dots inside are star anise), salt, and MSG, and simmer for a few minutes. Mix the meat and garlic seeds evenly, then add a little boiling water and simmer for a few minutes. Garlic is easy to cook. The garlic cooked in this way is very powdery and tastes great!

By the way: authentic Mao's braised pork does not require any soy sauce!!! To make it look better, you can sprinkle some chopped green onions on it after serving it, which will make it more appetizing.

Method: Stew

Flavor: Other flavors

Difficulty: Beginner

Number of people: 2 people

Prep time: 15 minutes

Cooking time: <90 minutes

Cooking Ingredients

Ingredients: 700g pork belly

Accessories: 6 eggs, 1 pound of Sprite

Seasoning: a little salad oil, 5 crystal sugars, a little onion, a little ginger, 2 star anise, 2 teaspoons peppercorns, 1 piece of cinnamon, 5 dried chilies, 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon fennel, 1 cardamom, 3 bay leaves, 3 cloves

Production steps

1. Cut the pork belly into pieces and soak it in clean water.

2. Add water, 1 spoon of cooking wine, 1 star anise, 2 slices of scallion and 2 slices of ginger to the pot, bring to a boil over high heat, and skim off the foam.

3. Take out the blanched pork belly and drain

4. Pour a little oil into the pan, stir-fry the pork belly over low heat until the sauce is slightly browned.

5. Add 2 spoons of light soy sauce, 1 spoon of dark soy sauce and 1 spoon of cooking wine to the pot, stir well and stir until fragrant

6. Add a can of Sprite. If there is too much meat, you can add water to make up the difference. The amount of water should just cover the meat.

7. Mix the ingredients (2 teaspoons of Sichuan peppercorns (used twice), 1 teaspoon of fennel, 2 star anise, 1 cardamom, 1 piece of cinnamon, 3 bay leaves, 3 cloves) into the seasoning bag (2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine (used twice), 5 pieces of rock sugar) and put them into the pot.

8. Add 5 dried chilies, 2 slices of ginger and rock sugar, bring to a boil over high heat, then turn to low heat, cover with a lid, and keep boiling for 1 hour.

9. After 1 hour, add 6 hard-boiled eggs

10. If it is not salty enough, you can add salt to season it. I tried it and it was salty enough, so I didn’t add salt. Cover the lid and continue to simmer for about half an hour. When the meat is soft, open the lid and cook over high heat until the sauce is absorbed.