The practice of secret Braised pork belly in Shanghai

"The fragrant Braised pork belly has always been our favorite, and the Spring Festival is certainly not without it. It is fat but not greasy, and one mouthful after another. The attractive Braised pork belly, if you want to cook well, is very important to have sugar, flavor, and juice. Before cooking meat, you need to first muddy water. Note that it is to boil a pot of cold water, then boil the meat with water, and then skim the foam. Note that it is not to boil hot water and then put the pork. Then put oil in the pot, stir fry the meat, add sugar, and stir fry the sugar. As for the sugar color, you can dissolve the sugar first, heat it slowly on a low fire, and stir fry it until the sugar turns brown The color of Braised pork belly can be poured into the meat and fried together, or sugar can be directly added into the meat, slowly dissolved, and continuously stir fried. This kind of braised meat is slightly sweet, and the amount of sugar can be adjusted according to your own taste. If you stir the color of sugar first, the meat will be very bright, and the taste of salt is more delicious than the taste of sugar, so you should stir fry it with sugar first, and then use light soy sauce. When you cook it in a pressure cooker, the meat can quickly become rotten, and then you can harvest the juice in a fire."

Food ingredient details

Main materials

Pork belly with five flowers

500g (with skin)

accessories

Rock sugar

30g

Raw smoking

20ml

Scallion section

A handful

ginger

appropriate amount

oil

5ml

Cooking wine

10ml

Xianxian

taste

burn

workmanship

Three quarters of an hour

time consuming

senior

difficulty

The practice of secret Braised pork belly in Shanghai

1. Prepare a piece of pork belly with skin, put the pork belly into a pot and boil it in cold water. Take it out (it is easier to remove hair and cut into small pieces), wash it clean, and cut it into small pieces

2. Prepare another pot of cold water, put the pork belly into the pot, boil it with water, skim off the floating powder, remove the meat, and drain it

3. In a clean wok, add about 5ml of oil, add scallions and ginger until fragrant, then add pork belly and stir fry continuously

4. Add 10ml cooking wine, remove the fishy smell, and then add about 30g of rock sugar (Shanghai flavor) to stir fry until the rock sugar melts, and the meat has a slight caramel color

5. Pour the meat into a pressure cooker, add about 20ml of light soy sauce, and half a bowl of water

6. After 10 minutes of SAIC, turn off the engine and wait for automatic air release before turning it on

7. Take a frying pan and pour the pressed Braised pork belly with juice into the fire to collect the juice

Tips

The pressure cooker takes a longer time to aerate and deflate when cooking, and the heating time is shorter, which saves energy and can also make delicious dishes

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