What to do if you put too much sugar in braised pork

For people who are not very good at cooking, if you put too much sugar when making braised pork, it will indeed be sweeter and greasy. If you pour the meat away, it will be a waste. At this time, you can use certain methods to solve the problem. For example, you can add some potatoes. If there is too much soup in the dish, you can pour out some of the soup and then add a small amount of salt and vinegar to reduce the sweetness.

practice

raw material :

1000g pork belly with skin, 80g rock sugar (white sugar can also be used, but rock sugar makes the color brighter), a handful of scallions (scallions or green onions are fine), 5-6 slices of ginger, 3 star anise, 1 small piece of cinnamon or 2 bay leaves, 1 tablespoon of dark soy sauce, 1 teaspoon of cooking oil, about 8-10g of salt (according to your taste), 1 tablespoon of cooking wine

practice :

1. Wash the pork belly, remove the remaining pig hair from the pig skin, and cut it into small pieces of 3 x 3 square. Do not blanch it in water, so that the meat tastes more delicious. Then prepare all the seasonings;

2. Put a little cooking oil into a clean wok to lubricate the wok. Put in rock sugar without heating the oil. Cook over low heat. It is best to put crushed rock sugar. Large pieces can be put into the microwave for half a minute. Take them out and tap them gently and they will break. If you are too lazy to put in a large piece of rock sugar like me, please read on.

3. As the temperature rises slowly, tap the rock sugar gently with a spatula and it will break into small pieces;

4. Then turn on low heat (I usually use medium heat, but it is hard to control. Beginners should use low heat. Although it is slower, it is safer and will not get mushy). The rock sugar will slowly change color.

5. Wait until a layer of foam appears on the sugar solution and begins to spread to both sides (do not wait until it spreads completely);

6. Pour in the pork belly and stir-fry over medium heat until the pork belly is coated with syrup;

7. Add scallion and ginger slices, pour in dark soy sauce and stir-fry until fragrant;

8. Pour hot water just enough to cover the pork belly, then add cooking wine, star anise, cinnamon or bay leaves;

9. After boiling over high heat, pour into a soup pot or casserole, cover the pot with a lid (the lid should be well sealed, and the air holes should be blocked with paper balls to make the aroma of the braised pork more intense), simmer over low heat for 1.5 hours, open the lid once in the middle, add salt and mix well, and then cover immediately;

10. If you don’t have time to slow cook, you can pour the fried pork belly with ingredients and hot water (use pressure cooker water only to add 1/2 of the meat and mix well) into a pressure cooker, use the meat stew setting of an electric pressure cooker or boil a gas pressure cooker over medium-low heat for 15 minutes, and then open the lid after the stew is done and let it decompress automatically;

11. The stewed braised pork will have a lot of soup. If you don't cook enough, you can pour all of it into the wok and turn on high heat to thicken the soup. The thick soup is very delicious when mixed with rice. If you turn on high heat and put less soup, you need to add water when the soup is gone. Be sure to add hot water.

12. If you make a lot at one time, just take out the day's amount and put it in the wok to collect thick soup. The remaining braised pork can be divided into several portions with the soup and put into plastic bags and frozen in the refrigerator. It can be used to stew potatoes, cabbage and vermicelli, make braised pork curry rice, cook noodle soup, etc., all of which are very delicious.