When Making Braised Pork, Some Use White Sugar and Some Use Brown Sugar – Chef Says: That’s Wrong! I’ll Teach You the Correct Method
When making braised pork, some people use white sugar and some use brown sugar. Grand Chef: That's wrong! I'll teach you the correct method. Right now, everyone is reducing their purchasing frequency, staying at home and not making a mess. I've been staying at home for nearly 20 days without going out to buy groceries. My family's diet has become breakfast and dinner, with a few fish available before, but now only potatoes are left. I, a foodie, can't stand it, and I'm really craving pork, so I'm going to make a piece of pork belly braised pork to satisfy my cravings and stick to it until the 20th. This pork belly was bought before the Spring Festival, and now it seems so precious. I'm going to make it according to the method of the national chef, which is super simple, and even zero-cooking-skill level people can make national-level braised pork.
Why use sugar when making braised pork? The main reason is to color the pork belly. It's a problem to make sugar color, because ordinary families rarely make sugar color, because it's easy to burn.If the sugar color is burned, it produces a bitter and burnt taste. It's wasteful to discard the sugar and re-melt it, and you may not even succeed. If it's not hot enough, the color won't be attached, and the braised pork will not look good. Once I burned it, the sugar splashed on my wrist, and I was burned a scar now. So I asked the national-level chef for advice and learned a method that doesn't need to make sugar color, which is ten times better than ordinary braised pork.Everyone might say, 'Then use old vinegar?' Wrong, use red sugar. Red sugar, when mixed with meat blocks, produces a better color and flavor than adding white sugar or brown sugar. National red braised pork is made this way, you can check it out if you have time.
Here's a rhyme to share: 'Don't fry sugar color or blanch, increase color and fragrance by using red sugar'Wash the pork belly and add salt, vinegar and flour for a while, absorb the dirt and impurities
Then use clean water to rinse several times and dry it with a towel or kitchen paper. Cut it into 1.5cm wide cubes, add scallion segments, ginger slices, broth, oyster sauce, salt,, and stir-fry for 30 minutesIn the pot, add a little oil, add garlic, scallion, ginger, eight corners, star anise, fragrant leaves, white flower, red flower (no spice is not used to color) fragrant, add pork belly pieces and stir-fry (pork belly pick out scallion ginger water). Small fire stir-fry until the edge is browned and fat is fried out, then add 15g red sugar small fire stir-fry until the pork belly is colored.
Then add boiling water to cover the ingredients, add two mountain, broth for seasoning, bring to a boil, cover with a lid and simmer over low heat for 60 minutes, until the broth thickens, add a little chicken broth out of the pot, that's it.
This is the national-level braised pork method, it's soft, fragrant and delicious, melts in your mouth, fatty and not greasy. It doesn't need to fry sugar color or blanch, it's very simple, even zero-cooking-skill people can make it. Here's a summary of the key points:
1. Wash the pork belly and add salt, vinegar and starch or flour and let it stand for 10 minutes, rub the surface and wash it off with running water
2. After frying out the oil, add red sugar and stir-fry to color
3. You must add boiling water and simmer over low heat for 60 minutes
4. Add 2 mountain, dry or fresh is okay, it can speed up the braised pork, and it's fatty and not greasy.
The above is the red sugar braised pork recipe by Qigong, have you ever made braised pork with red sugar? If you haven't, you can try it, it's simply fragrant.
When making braised pork, some people use white sugar and some use brown sugar. Grand Chef: That's wrong! I'll teach you the correct method. Right now, everyone is reducing their purchasing frequency, staying at home and not making a mess. I've been staying at home for nearly 20 days without going out to buy groceries. My family's diet has become breakfast and dinner, with a few fish available before, but now only potatoes are left. I, a foodie, can't stand it, and I'm really craving pork, so I'm going to make a piece of pork belly braised pork to satisfy my cravings and stick to it until the 20th. This pork belly was bought before the Spring Festival, and now it seems so precious. I'm going to make it according to the method of the national chef, which is super simple, and even zero-cooking-skill level people can make national-level braised pork.
When making braised pork, some people use white sugar and some use brown sugar. Grand Chef: That's wrong! I'll teach you the correct method. Right now, everyone is reducing their purchasing frequency, staying at home and not making a mess. I've been staying at home for nearly 20 days without going out to buy groceries. My family's diet has become breakfast and dinner, with a few fish available before, but now only potatoes are left. I, a foodie, can't stand it, and I'm really craving pork, so I'm going to make a piece of pork belly braised pork to satisfy my cravings and stick to it until the 20th. This pork belly was bought before the Spring Festival, and now it seems so precious. I'm going to make it according to the method of the national chef, which is super simple, and even zero-cooking-skill level people can make national-level braised pork.
