The braised pork made in this way is golden in color, and the pig skin bubbles evenly and beautifully.
Braised pork is the most classic dish in South Guangdong. Braised pork is an indispensable dish for rural banquets. The braised pork fried by the chef is delicious and crisp. How is it made? In fact, there are many skills to stir-fry braised pork, and you can easily stir-fry braised pork with these skills. It can be roughly divided into the following steps: picking meat, cooking, feeding, frying and soaking.
1. Pick meat and choose thick, fat and thin pork belly. Thick pork belly looks better when fried. If you choose some thin pork belly, it will shrink into small pieces when fried. Because oil will be produced when frying, you should choose thick pork belly. Too fat pork belly tastes greasy and too thin to eat firewood, so fat and thin pork belly is the best.
2. Cook the pork belly, cut the pork belly into cubes as much as possible to facilitate frying, put the pork belly in a pot and put cold water, add onion, ginger and cooking wine to remove the fishy smell, cook the pork belly until it can be pierced with nails, and then take out the water for later use.
3. Hey, dry the cooked pork belly, punch holes in the pigskin with a bamboo stick, and the more holes, the better. Then put a layer of salt on the surface of the pigskin and a layer of white vinegar for later use.
4. Stir-fry the pork, pour the right amount of oil into the pot, and the oil temperature can reach 890%. Pork belly will be served in a colander, with the pot cover in one hand and the pork belly in the other. Put pork belly in hot oil, and then quickly cover the pot to prevent the hot oil from burning. Deep-fry in medium heat until almost the same, then take it out, heat the oil temperature to 90% again, then add pork belly and fry at high temperature until golden brown, and take it out. At this time, the fried pork is golden yellow and the skin is crisp.
5. Soak the pork in water. Soak the fried pork in cold water, and the pork will be fluffy and bubbly after soaking.
After the above steps, the braised pork is fried in this way, and the fried braised pork is golden in appearance and fluffy in skin.
This is the method of frying pork, which looks like ordinary home cooking, but there are still many skills that can be done well. As long as you master the skills and principles, you can easily do it. That's it. How do you like it done? Braised pork with plum or taro? Or something else? Welcome to say your favorite!
Make a hole in the pigskin with a pine needle and fry it. The following is the specific method of frying pork.
Ingredients: pork belly, salt and vinegar.
Step 1: First, choose the best pork belly, preferably the one with fat and thin inlay, then cut the palm of your hand into large square pork pieces, put them in the pot, cover them with pork water and fire. Boil until the skin is cooked, and you can stick it in with chopsticks.
Step two, take out the pork and poke the dense holes with tools.
The third step is to put salt on the pigskin and let it absorb.
Step four, enter the oil pan. After the bacon is filmed, put a layer of vinegar on it before cooking and fry it with the pigs. Fried pork will look good in color. You can use peanut oil, and the oil will boil soon. Be careful not to have too much heat or too little heat. Just fry until the meat floats.
Step five, stir-fry pork.
Foaming method of fried pigskin;
Instead of honey and maltose, you can stir-fry bubbles with brown sugar water, soy sauce and soy sauce to make delicious braised pork with tiger skin.
1. When the meat is cooked, just soak it in honey or maltose for an hour.
2. Cook the meat directly, poke a few holes in the pigskin with something after coming out, and then fry it. It's beautiful.
3, the meat is cooked, the skin is smeared with soy sauce or brown sugar water to dry and color, and then the pigskin is fried in an oil pan until golden brown. Take out the pigskin and soak it in cold water for five to ten minutes, and a very beautiful meat bubble will appear.
4. Boil the pork belly with the old spots on the pig skin and then insert the needle into the skin. After cooling, the fried pigskin will bubble.
5. Spread the soy sauce evenly on the freshly cooked meat. When the oil is about to smoke, the meat is put in the pot. Don't be too angry. Meat down, skin up, about 10 ~ 15 seconds. If the skin looks like a hard shell, take it out of the pot and soak it in hot water. Soak for 5 minutes, and your skin looks like tiger skin!