Braised meat is one of the most familiar dishes in family meals. Braised meat has a soft, fragrant, greasy taste, the fat is clear, and it is extremely delicious to eat. Braised meat is very simple and rustic, but some people still don’t understand why they don’t make it delicious, the meat is not soft and fragrant.
The chef shared, one of the important steps when cooking braised meat is adding water. The water will help keep the meat tender, not burning during storage. However, the quality of water added to braised meat is very important because hot or cold water affects the taste of the dish. So when adding water to braised meat, hot or cold water is delicious, please refer to the chef’s method below:
– Water color
– Fish sauce, salt
First, you need to note, braised meat should choose pork belly. This is the most perfect type of meat to store because there are many layers of fat and lean alternating, the meat is tender, when braised, the fat blends into the lean meat, creating a feeling of greasy but not greasy, very delicious.
However, buying pork belly should only choose the lower part, which has about 5-7 layers of meat and fat alternating between each other. In this part of meat, each layer of fat and lean meat is distributed very evenly, the meat is relatively delicate, so when eating it, it is not sick. Not only has a beautiful appearance because the layers of fat and lean are evenly interwoven, the taste of this bacon is also very delicious, the meat is soft and greasy. This part of meat is most suitable for storage.
As for the pork belly, which has only 3 alternating layers of fat and lean, it will have a lot of fat, the layer of lean meat is thin, the fat is not soft, but the lean meat is also a bit hard. The texture between the fat and lean layers in this part is less firm, the connection is not tight, so it is less delicious than the lower third. Therefore, it is not suitable for storage, but for ground meat.
Bought three delicious bacon and then washed, cut into bite-sized pieces.
Put the meat in a pot of cold water, add a few drops of cooking wine, a little green onion, boil for about 2-3 minutes, remove the foam, then remove the meat, rinse with warm water to completely clean. Boiling through meat helps to reduce excess blood, reduces the smell of meat, and also has less foam when storing meat.
Put enough sugar in a pot, add a little water, bring to a boil until the sugar dissolves. Cook until it turns the color of cockroach wings, then add chopped dried onions to fragrant. Then pour in the pork, stir until the meat changes color, evenly coated in red brown sugar.
At this point, the important step is to add water. We need to add hot water, if cold water is added, it will affect the taste of the meat, the meat has an unscented smell. Because the meat is being heated in the pot, adding cold water suddenly causes the meat to shrink, the smell is also not attractive.
At this point, you can add seasonings as you like, such as salt, fish sauce or soy sauce (soy sauce). Season to taste. Re-boil the water in the meat pot and then lower the heat, simmer in about 35-40, the meat is soft and melts, eat a piece with rice to feel the greasy but not very attractive taste.
at Blogtuan.info – Source: Eva.vn – Read the original article here