How to make braised meat

I believe many people like to eat braised pork. When we go out to eat rice noodles, braised pork is indispensable when we order side dishes. Nowadays, people's diet has become richer, so the demand for meat is not so high. If you eat the same kind of meat every meal, you will get tired of it sooner or later. So many people prefer to eat braised meat. So how to make such delicious braised meat? Let's take a look at how to make braised meat:

Braised meat, also known as braised dishes, is a dish made by cooking the raw materials that have been preliminarily processed and blanched in a prepared marinade. Generally, it can be divided into three categories: red brine, yellow brine and white brine. Sichuan brine is the most common in the country, mostly red brine. The braised meat in Chaoshan area is the most famous and has gone abroad.

Braised meat is mainly made with spices and meat as the main ingredients. Most of the braised condiments have the effects of stimulating appetite, strengthening the skin and muscles, and relieving food stagnation.

The most famous stewed food in China is the Chaoshan region. The so-called Taiwanese stewed meat was spread to Taiwan by the Chaozhou people.

Materials

Ingredients

·

750g pork belly

·

500 ml soy sauce

·

Three star anise

Excipients

· water

Moderate

1 Boil a pot of water, cut the cleaned pork belly into sections and blanch it in the water, remove the blood foam and pick it up. Change the pan and fry the pork belly skin side down until golden brown without adding oil.

2.

Put the blanched meat into a casserole, pour in a whole bottle of soy sauce (I used Lee Kum Kee low-salt soy sauce), add three star anises, and pour in clean water to cover the meat.

3.

Half cover, bring to a boil over high heat, then simmer over medium heat for half an hour

4.

Turn off the heat and let it sit for half an hour until the flavor is absorbed.

5.

After half an hour of seasoning, the meat is ready to be picked up, and the aroma is overflowing, which is very tempting.

6.

The braised meat can be stored in the refrigerator. When you need to eat it, just put it in the boiled marinade to heat it up. Don't cook it for too long or it will be too salty.

Cooking Tips

This marinade is very simple and quick to make. The prepared marinade can be boiled once a day and stored at room temperature for a week or two. Each time you add meat, remember to blanch the blood before putting it into the marinade pot. You can add chicken wings, pig's feet, pig liver, goose meat, eggs, etc., but pig large intestine will affect the taste of the marinade.