【1mintips】滷肉要好吃，五花肉要洗三溫暖！！一個動作，讓家常滷肉不油膩！滷五花肉必學！
498.2 هزار بار بازدید -
2 سال پیش
-
A.pork belly 800gscallion 2pcswater q.s.B.soy
A.pork belly 800g
scallion 2pcs
water q.s.
B.soy sauce 200g
cooking rice wine 2tbsp.
sugar 1tbsp.
scallion 40g
garlic 30g
chili 20g
star anise 3pcs
water 1200ml
1.Heat the pan and pour in approximately 1 teaspoon of oil. Add the pork belly and stir-fry over medium heat until both sides are crispy and fragrant. (Stir-frying with oil helps remove excess fat.)
2.Add the scallions and enough water to cover the pork belly, along with ingredient A. Bring to a simmer and then reduce the heat to low. Cover the pan and braise for 30 minutes until the meat is thoroughly cooked and set. (Braising the meat first helps keep it from falling apart when sliced later.)
3.Remove the pork belly from the pan and place it in a bowl of ice water to solidify the fat. Skim off the excess fat and foam. (Soaking in ice water is crucial! It removes excess fat, seals in the meat's juices, and keeps the texture tender and chewy.)
4.Cut the pork belly into large pieces and set aside.
5.In another pan, bring ingredient B to a boil. Add the pork belly pieces and simmer over medium heat for 30 minutes until they are fully flavored. (The soup is clear with hardly any oil or impurities.)
scallion 2pcs
water q.s.
B.soy sauce 200g
cooking rice wine 2tbsp.
sugar 1tbsp.
scallion 40g
garlic 30g
chili 20g
star anise 3pcs
water 1200ml
1.Heat the pan and pour in approximately 1 teaspoon of oil. Add the pork belly and stir-fry over medium heat until both sides are crispy and fragrant. (Stir-frying with oil helps remove excess fat.)
2.Add the scallions and enough water to cover the pork belly, along with ingredient A. Bring to a simmer and then reduce the heat to low. Cover the pan and braise for 30 minutes until the meat is thoroughly cooked and set. (Braising the meat first helps keep it from falling apart when sliced later.)
3.Remove the pork belly from the pan and place it in a bowl of ice water to solidify the fat. Skim off the excess fat and foam. (Soaking in ice water is crucial! It removes excess fat, seals in the meat's juices, and keeps the texture tender and chewy.)
4.Cut the pork belly into large pieces and set aside.
5.In another pan, bring ingredient B to a boil. Add the pork belly pieces and simmer over medium heat for 30 minutes until they are fully flavored. (The soup is clear with hardly any oil or impurities.)
2 سال پیش
در تاریخ 1401/04/30 منتشر شده
است.
498,241
بـار بازدید شده