#trust of Beauty#rice Cooker Version Braised Pork
1.
Ingredients: Main ingredient: 600g pork belly (cut into small cubes); Ingredients: green onion: 1 root, ginger: 1 piece, star anise: 1 piece, bay leaves: 3 pieces, cinnamon: 1 piece, cumin: 1 Small handful of pepper: 1 small handful, Angelica dahurica: 2 slices, Ginger: 1 slice, Roukou: 1 slice (if you don’t have so many spices in your home, you can reduce it to green onions, ginger, star anise, bay leaves, cinnamon, and pepper) , Cooking wine: 60ML, light soy sauce and dark soy sauce: a total of 80ML (the ratio of light soy sauce and dark soy sauce is 2:1), salt: 7 grams, rock sugar: 1 pin, and appropriate amount of water.
2.
After the pork belly is blanched, pick it up, rinse and control the moisture for later use.
3.
Fried sugar color. Pour a little oil into the pot, put the cold oil into rock sugar, the rock sugar gradually melts, and the color changes from lighter to darker. Stop the fire when the small bubbles in the sugar color become large bubbles and the color becomes brown-red. During this process, keep stirring with a shovel to avoid sticking the pot.
4.
Pour the dried meat into the pot and stir fry evenly.
5.
Put scallions and ginger slices in the inner pot of the rice cooker.
6.
Pour in the fried sugar-colored pieces of meat.
7.
Put the spice bag wrapped in gauze into it.
8.
Pour in cooking wine and soy sauce, then add water as appropriate depending on the liquid condition. The total amount of water is almost equal to the meat, and the amount of water should not be too much. Start the "cooking" function of the rice cooker, and select "fine cooking" and "xiangnuo". You can choose the taste according to your own rice cooker.
9.
After a program is over, add salt and two small pieces of rock sugar, turn the meat in the pot over to make it evenly colored. After mixing, start the "cooking" function again, and select "fine cooking" and "fragrant waxy". After the procedure is over, use chopsticks to prick the meat, it is very easy to penetrate, and the taste of Q bombs, if you like the soft and waxy taste, you can increase the time according to your preference.
10.
Braised Pork in Braised Pork is a traditional Chinese dish, which will be produced in eight major cuisines;
11.
Its taste is fat but not greasy, soft and sweet.
12.
A bowl of rice with a fragrant piece of braised pork is considered a good bowl of rice.
Tips:
1. When blanching the meat, cool the water in a pot, which is more conducive to removing impurities in the meat and keeping the meat fresh and tender.
2. The sugar color should be brownish red. Don't fry it too much. If the color turns black, the taste will be bitter.
3. Please stir fry properly in the middle to make the coloring and flavor more even.
4. Salt can accelerate the curing of protein, so don't add it too early to keep the meat fresh and tender.
5. For more food, please follow my Sina Weibo @twinsliuliu's fancy food.
