Red winding pork is a dish with a strong home-style flavor, and it is widely popular for its tender meat and mellow taste. The following is a detailed introduction to the home-cooked practice of red winding pork.
1. Prepare the ingredients
Ingredients: 500 grams of pork belly (can be increased as needed).
Excipients: green onion, ginger, garlic appropriate amount.
Seasoning: Pixian bean paste, cooking wine, light soy sauce, sugar, salt, balsamic vinegar.
Second, the practice steps
Cut the pork belly into strips about 2 cm wide and blanch them in boiling water to remove the blood and fishy smell from the meat, and blanch for about 3 minutes.
Afterwards, remove the blanched pork belly, drain and set aside.
Put oil in the pan, after the oil is hot, put the pork belly into the pan and fry until golden brown on both sides, and add a little sugar during the frying process, the sugar can make the pork belly more crispy.
Fry the pork belly until golden brown and crispy, then remove and set aside.
Put oil in the wok again, add Pixian bean paste and stir-fry until fragrant.
Add green onions, ginger and garlic and stir-fry until fragrant, then add an appropriate amount of cooking wine and stir-fry until the flavor evaporates.
Put the fried pork belly in a wok and sauté the pork belly over medium-low heat until the surface is slightly charred.
Add an appropriate amount of light soy sauce and stir-fry evenly.
Add the right amount of sugar and salt, which can be adjusted to personal taste.
Add an appropriate amount of water, slightly more than the pork belly.
Add an appropriate amount of balsamic vinegar to enhance the freshness and flavor, and cook evenly.
Reduce the heat to low, cover and simmer for 30 minutes to 1 hour, until the pork belly is crispy.
Finally, turn the heat on until high and reduce the juice until the soup is thick.
3. Cooking skills and precautions
Blanching can help remove odors and blood from the meat, improving the texture and taste of the red meat.
The purpose of frying pork belly is to make it golden and crispy on the outside and add layers to the texture.
Adding Pixian bean paste to the wok can add the spicy taste of the red meat, if you don't like the spicy taste, you can reduce or not add it in moderation.
When stir-frying pork belly, you can add green onions, ginger and garlic slices to stir-fry until fragrant, which can remove the fishy smell and increase the flavor.
During the process of cooking meat, you need to master the heat, maintain an appropriate amount of water, and avoid cooking meat that is too mushy or too dry.
Fourth, summary
Red Wrap Pork is a delicious home-cooked dish that is simple to make and mellow in taste. Frying the pork belly adds to the crispiness of the mouthfeel, and the seasoning during the sautéing process makes the red winding meat even more delicious. When making red winding pork, you need to pay attention to the cooking time and heat to achieve the effect of cooking until crispy. Hopefully, the above tips and tricks will help you make delicious red wraps that will make your home-cooked meals more varied.