Pork is a traditional dish in Chinese food culture, with a long history and unique flavor. The meat is characterized by its tenderness, rich flavor and deliciousness. The key to making the meat delicious is the thickness of the slices and the cooking skills. This article will detail the detailed preparation of the meat and the most appropriate thickness of the meat slices.
First of all, we need to prepare the following ingredients: pork belly, ginger slices, green onions, cooking wine, light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, grass fruit, good ginger, bay leaves, cloves, Sichuan pepper, sand ginger, licorice, etc. Among them, pork belly is the main ingredient, and it is necessary to choose pork with fat and lean meat and fresh meat. Sliced ginger and green onions are seasonings to remove the smell and flavor, cooking wine can play a role in removing the smell, while light soy sauce, dark soy sauce and rock sugar can adjust the taste and color of the dish.
Next is the production step:
1.Cut the pork belly into slices about 1 cm thick and marinate for 10 minutes with ginger slices, green onions, and cooking wine to remove the fishy smell.
2.Remove the meat slices, rinse them with water, drain and set aside.
3.Heat the pan with cold oil, put the meat slices into the pan, fry slowly over low heat until both sides are slightly yellow, take out and set aside.
4.Leave the bottom oil in the pan, add rock sugar, and stir-fry slowly over low heat until melted, and stir-fry the sugar color.
5.Put the fried meat slices into the pan and stir-fry quickly to coat the meat slices with sugar.
6.Add an appropriate amount of light soy sauce and dark soy sauce and continue to stir-fry evenly.
7.Add an appropriate amount of water, add star anise, cinnamon, grass fruit, ginger, bay leaves, cloves, Sichuan pepper, sand ginger, licorice and other spices.
8.Cover the pot and simmer over low heat for 1-2 hours until the meat is soft and fragrant.
9.Finally, collect the juice and serve on a plate.
There are a few key points to note during the production process:
1.The thickness of the meat slices should be moderate, generally about 1 cm. If the meat slices are too thick, the cooking time will be too long, causing the meat to become tough;If the meat slice is too thin, it will be easy to cook rotten.
2.When frying the slices of meat, fry them slowly over low heat to avoid burning. At the same time, it should be turned over and fried to make the meat slices slightly yellow on both sides.
3.When frying sugar, stir-fry slowly over low heat to avoid sugar burning. At the same time, it is necessary to stir-fry constantly to dissolve the sugar evenly.
4.When simmering, simmer slowly over low heat to make the meat tender. At the same time, keep enough water in the pot and avoid drying the pan.
5.When collecting the juice, adjust the size of the fire according to the situation to avoid the juice being too thick or too thin. At the same time, stir-fry constantly so that the meat slices are evenly coated with the juice.