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Stewed pork in brown sauce
Braised pork is a very popular but delicious dish in Chinese food. I believe every chef can cook braised meat, and everyone has eaten braised meat. But the high sugar, oil and cholesterol in braised meat make people who like to eat it, especially the three high crowd, stop at it. How to make braised meat healthy and delicious has been paid more and more attention by chefs and foodies.Braised pork in brown sauce without adding a drop of oil, stewed with clear water and fermented bean curd. It tastes delicious with less sugar, oil and fat. This is because the added fermented beancurd has been fermented during the production process, resulting in a large number of oligopeptides. It has a variety of physiological health care functions, such as anti-aging, cancer prevention, blood lipid reduction, insulin regulation, etc., which is very beneficial to health. The meat and fermented beancurd are slowly boiled together with clear water, which greatly absorbs the nutrition and taste of fermented beancurd, and removes the oil in the meat, so that the fat meat is not greasy, and the lean meat is not firewood. It is soft, waxy and fragrant. Compared with ordinary braised meat, it tastes better and healthier!1. In the process of stewing, open the lid from time to time to see the amount of water in the pot. If the meat has been stewed thoroughly and there is still a lot of water, open the lid over a high fire to stew. If the meat has not been stewed thoroughly but there is not much water, change the lid over a low fire to stew slowly. The stewing time must be more than 1 hour before the flavor comes out2. In addition to ginger, green onion and fermented bean curd, there is no need to add any other seasoning. The stewed braised meat has a very good flavor!3. Fermented bean curd contains sugar, so it's best not to add sugar! If it's not for the good color, you don't have to use the last Lao Tzu! More healthy with original flavor
Step 1 . raw material. Streaky Pork, Ginger, Green Onion, Three Pieces of Wang Zhihe Large Fermented bean curd and Fermented bean curd Soup
Step 2 . Cut the pork belly into large pieces (about 5 centimeters square is best), slice the ginger (those who like ginger can eat multiple pieces, just as delicious as meat)
Step 3 . Put cold water in the pot, and when the water boils, put in the cut meat pieces. After the boiling water boils again for about 1 minute (be sure not to cook for too long), remove the meat pieces and drain them in cold water for later use
Step 4 . Stir Fermented bean curd with chopsticks. The smaller the Fermented bean curd, the better
Step 5 . Put water back into the pot, pour in the pork belly that has flown over the water, add ginger slices and scallions, cover with a lid, and bring to a boil over high heat. The water added should be wiped over the meat, and the amount of water should be 4-5 times or more the amount of meat
Step 6 . After the water boils, remove the cover and remove the powder floating on the surface (it will come back after removal, and it needs to be removed several times). Open the lid and simmer over high heat for about 20 minutes, then switch to medium heat and simmer over the lid for about 35 minutes (use your hands to shake the pot halfway to prevent the meat from sticking to the pot). Open the lid and simmer over high heat to reduce the sauce. If you like dark colors, pour in an appropriate amount of dark soy sauce before juicing. If you like sweet ones, add an appropriate amount of rock sugar
Step 7 . Juice harvesting
Step 8 . finished product
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