Pan Shifu braised pork in brown sauce
When it comes to braised pork, it is difficult to tell when and where it originated. However, since the Song Dynasty, braised pork has gone from the common people's table to the literati's banquet and to the court courtyard. "Huangzhou's good pork is as cheap as muck. The rich refuse to eat it, while the poor don't understand how to cook it. Keep the fire slow, and it will be beautiful when the fire is full. Come to play a bowl every morning, and don't worry about it." From this poem "eating pork" by Sudongpo, it is not difficult to see that Mr. Su is not only "delicious" like "coming to play a bowl every morning", but also well versed in the cooking method of braised meat "slow fire, less water, and it will be beautiful when the fire is full".Step 1 . First, soak: put it in water to soak the blood in the capillaries; Adding cooking wine to the water is easy to absorb the meat fiber and remove the meat smell. The meat should not be soaked too much. If it is soaked too much, the fresh taste will be lost. Generally, it takes about 10 minutes.
Step 2 . 2、 Blanch: cut the pork into pieces and put it into cold water for blanching. After boiling, take it out and wash the blood foam.
Step 3 . 3、 Firing: This is the key step of braised pork. Be sure to use a low fire for more than 1 hour. In fact, in the final analysis, this classic dish with strong family affection seems simple, but in fact it focuses on the cooking skills. The heat is not enough and the meat is hard. The meat is too soft and shapeless after being cooked, which seriously affects the final juice and appearance.
Step 4 . 4、 Juice collection: it has a great impact on the sensory and taste of the finished product. The juice must be collected in high fire, so that the meat color can be bright and the soup can be drained
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