What is the production process of Shanghai version of braised pork?

1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);

2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;

3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);

4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.

Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

the second type

Braised pork is a home-cooked dish. Different places, different people have different practices. When I first came, I presented you with a braised pork.

When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all.

Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Secondly, it will increase the flavor of meat (personal experience)

Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock candy is the best, and sugar is ok, at least 1 tablespoon. (I put 2 tablespoons.) Don't be afraid to put too much, the meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.

After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, cease fire and take it out.

The third kind

Cut the white meat into pieces of suitable size. Then blanch in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )

Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce.

Put a little oil in the wok, add sugar and stir-fry until it is brown.

To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! )

According to personal preference, you can also put some dried peppers in and fry them together. The color can be brighter and the taste will be richer.

You can add water when the color is good, and then wait for the water to boil ~ ~ ~

After the water boils, just simmer on a small fire! My personal experience is two hours.

When there is not much water left, put salt and collect juice on fire!

The practice of braised pork

There are many ways to braise pork. The key is to boil all the oil in the fat. The color of sugar is also important.

1. Cut the pork belly into mahjong-sized squares and cook in a pot for more than ten minutes. Then wash the meat with cold water.

2. Put a little oil in the wok, put a cup of white sugar (a small cup for drinking tea in the restaurant), wait for the sugar to melt slowly, and pour it into the cup.

Stir at a constant speed until the sugar melts and bubbles. Pour the meat into the pot and stir-fry until the sugar is evenly hung on the meat. This step is called coloring.

3. Drain the wok. It is advisable to have two fingers without meat. Put four onions in the pot and cut into sections; A few slices of ginger; Two tsaoko; Octagonal eight

; The ratio of salt, sugar and monosodium glutamate is 2: 3: 2; If the color is not enough, add a little soy sauce to color it.

4. Turn on the high fire, turn the pot to medium heat and cook for at least 40 minutes until the meat is soft (if you are not sure, use your hands).

Just pinch it).

Precautions:

1. After all the ingredients are put into the pot, the soup should taste a little salty.

Don't burn too much, just let the soup boil a little. Otherwise, the water will evaporate quickly, and the meat will be salty before the soup is made. Cooked meat

The longer it takes, the softer it tastes.

This braised pork, the most important thing is to choose meat. Meat needs pork belly. Suzhou and Shanghai are called "pork ribs", which is actually boneless pork ribs. Pork ribs should be carefully selected and fattened. Good pork ribs can be sandwiched with nearly ten layers, which is also called "sandwich meat". The quality is almost poor, only four or five layers are sandwiched; Almost, a layer of skin, a layer of fat, a layer of lean meat, all gone. No matter how bad the meat is, we should pay attention to it, depending on whether there is more fat or lean meat. If you have more lean meat, you can force it. On the other hand, you must not choose. The ten-story ribs mentioned above are more expensive than the big ribs and the tenderloin. And unless you know the stall owner and agree to keep it for you the next day, you must hurry; Everyone loves this kind of good thing. It is said that a pig has only two good ribs, which add up to just one bowl. Pork belly is actually the most nutritious meat in pigs. West Renye Fang likes it so much that on August 12 last year, Mexico imposed a tariff of 10% on the pork belly of the United States, because the export volume was too large. Some people say that the use of butt-pointed meat is just "sauce meat", not braised meat in the true sense.

Don't buy too little meat, two to three kilograms is better. If there are few people, we can't "reduce in proportion". If you cook this dish with half a catty of meat, I'm sure you'll never make it well. If people can't eat it all at once, they can actually take it out and put it in the refrigerator for quick freezing, and then eat it in a few days.

Wash the meat and cut it into tiles the size of mahjong tiles. Don't cut the meat too small. If it is too small, it will shrink and be fragile, and it will no longer be attractive. After cutting, immerse it in cold water and put half a cup of cooking wine in the water. Soaking in water can clear the blood of capillaries; Adding wine to water can easily absorb meat fiber and remove the fishy smell of meat. Don't soak the meat too much. If you soak it too much, the umami will be gone. Generally, it can be soaked for about 15 minutes.

Braised pork is a dish, and water is the most particular. Put the water away at once, don't burn it dry, add some more water. Some books say to add small bowls and small bowls. I have tried, and the effect is definitely not as good as my cooking method. Even if you really need to add water, remember to add boiling water, remember, remember. We need to find a big pot, wash the meat again and put it in. Water should submerge the meat and rise more than two inches.

Some people, when cooking braised pork, fry it first. My good wife often says that this is a poor family's cooking method. When the meat is fried, it doesn't shrink but it's not brittle, the oil doesn't go away, and the meat is hard. You can eat a few pieces less. Some restaurants do the same, because it takes a short time and looks good, but when it comes to eating, it's not flattering.

The braised pork I want to talk about is pure, there are no formalities that should not be done, and there is no seasoning that will cause "ambiguous braised pork".

Add water to the pot, light the fire, turn the fire to the maximum, add cooking wine and half a spoonful of vinegar to the water. Putting vinegar can make the meat fluffy and easier to burn crisp; My good woman put dried hawthorn, which has better effect and stronger fragrance, but it is not easy to get.

After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurity is boiled blood, which is called "hair" by Shanghainese. This is a unique word in Shanghai dialect. No one knows how to write it, only that it should be pronounced "feeling". To remove these impurities, there is also a special word in Shanghai dialect called "Fapi", which means to sink the impurities with a spoon. It is not easy to "break the law", and those impurities will stick to the spoon. You need to prepare a small bowl of cold water in advance, and soak the spoon in cold water every time you sink. The "Fa" should be "uncovered" several times, and the stickiness of the pot side should also be removed.

Cook for about half an hour with high fire, or with low fire. The size of the fire is based on the fact that the water surface does not boil, which is called "simmering". Well, it will take at least an hour. The longer it takes, the better it tastes. Braised pork, don't burn it in a hurry, what you want is this slow kung fu. You should have a look at it from time to time, or the soup will dry up. Of course, it is not necessarily a bad thing that the soup is dry. In the south street of Taicang, there used to be a chef named Ned, who cooked braised pork until the soup was dry and fat and thin were separated. As a result, he accidentally invented Taicang floss.

Meat should be cooked with chopsticks, then put in an iron pot and cooked with the lid open. Soy sauce will be put at this time. If soy sauce is put too early, the meat will not be crisp when it touches salt, and it will be put too late. Only the outer layer of meat is dyed and cannot be tasted. As for the fire, it is a little bigger than when it was just "simmered", but it doesn't need to be too big, because the meat is rotten now, and if the fire is too big, it will boil the meat.

Soy sauce should be dark in color, but not too salty. Cantonese cuisine is divided into soy sauce and soy sauce. Soy sauce is actually from caramelization, which is what we want. The light soy sauce is light and salty and cannot be used. In fact, you can use Shanghai soy sauce to make Suhai cuisine. There is a "Seagull Extra Thick Soy Sauce", which is good.

If you cook for another half an hour, the water in the pot will be almost the same. At this time, we will put sugar. Sugar, dare to put it, willing to put it. The dosage of sugar is about one or two sugars per catty of meat, and it is best to use rock sugar as sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to making this dish. Rock sugar is big, so break it in advance.

When putting sugar, turn on a big fire. After adding sugar, the soup will gradually thicken, so you can gently turn the meat pieces. If you are afraid that you are not good at it and you are worried about broken meat, you can sink the soup with a spoon and pour it down. After the sugar is put in, the soup will soon be dry. Don't leave. If the fragrance is really attractive, you can first dip a little soup to relieve your appetite. When the soup becomes thicker and more shiny, the dish will be cooked, and the soup need not be cooked too dry. Bibimbap braised pork soup is the best in the world.