How to make pork belly so that the color is uniform and melts in the mouth? The key lies in these 2 steps. After doing it right, it's too late to eat

Most of the people who love meat find it hard to refuse pork belly. Well-done pork belly is nothing more than soft and delicious, and it melts in the mouth. The first is that the taste is suitable for all ages, and the elderly with bad teeth can eat it. Second, the color is uniform in color, which makes people feel appetizing at first glance. What is the reason for refusing such pork belly? But to melt in your mouth, you need some kitchen experience. If you are a kitchen novice and like pork belly, then you can take today's recipe.

【Secret Pork Belly】

Main ingredients: pork belly (more than three layers of meat is best), rock sugar, star anise, cinnamon, fragrant leaves, ginger, onion and garlic, light soy sauce, dark soy sauce, cooking wine, really know how to make pork belly, just these simple condiments, do The dish does not mean that the more seasonings, the better, but the use of limited seasonings to bring out the best quality flavor of the ingredients. Only in this way can we not waste ingredients.

【specific methods】

1. Cut the pork belly into thick pieces, put them in a pot with cold water, add ginger and scallions and 2 tablespoons of cooking wine. Rice wine without cooking wine is also fine. In fact, high-quality pork belly does not have too much fishy smell. If the pork belly you bought has no fishy smell, it is completely You can leave out the cooking wine, blanch the water a little and take it out for later use.

2. There is no need to add oil in the pot, put in the pork belly, fry the meat with medium and low heat to get the excess oil, remember not to squeeze all the fat, this will not make the taste that melts in your mouth, take out the meat, add 4 pieces of rock sugar, Boil candy on low heat.

3. With a little more oil, the meat can be covered with sugar color, then pour in the pork belly and stir-fry for a round, add 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, and half a tablespoon of dark soy sauce, add boiling water to cover the ingredients .

4. Add star anise cinnamon and bay leaves. The amount of spice here depends on your own taste. Bring to a boil, turn to low heat and simmer for more than 50 minutes. The longer the time, the better. Turn to high heat to collect the juice before serving, and leave more for bibimbap. A little pork belly gravy, sprinkle with a handful of chopped green onion and small celery, to increase the appearance and enrich the level of flavor.

Tips:

Throughout the tutorial, the key steps are 2, 1 is that the color is even and needs enough oil, and the small fire slowly boils out the sugar color. If you want the color to be more red, you can add a little red fermented bean curd to enhance the color, and the 2 is to melt in the mouth. The time must be as old as possible. In fact, 50 minutes may be just right. If you cook it in the pressure cooker for 1 hour, it will definitely taste better than the casserole for 1 hour. The pork belly is delicious, tastes good, and looks good. I really can't stop eating a few bowls of rice.