Remedy for the slightly bitter taste of braised pork

If the braised pork tastes a bit bitter, it is mostly because too much salt or soy sauce is added, which creates such a taste. At this time, you can take certain remedial measures, such as adding a little more water, cooking for a while, or putting some vegetables in it, preferably potatoes, and also a little vinegar or chicken essence, which can help to reduce the bitterness.

Method 1

1. Wash the pork belly with skin and cut it into mahjong pieces; rinse the dried hawthorn slices with water.

2. Fill a basin with cold water, add a large spoonful of cooking wine, put in the pork belly and soak for 15 minutes.

3. Place the soaked pork belly and dried hawthorn slices into a casserole and add enough water to be at least two inches above the meat.

4. Boil over high heat for 30 minutes, skimming off the foam on the surface with a spoon.

5. Turn to low heat and simmer for one and a half hours. (I put a filter cloth bought from the supermarket in the middle to help remove some of the oil. If you don’t have it, you don’t need it.)

6. Transfer to a wok, pour in a large spoonful of dark soy sauce, and cook over medium heat for 30 minutes until the soup thickens.

7. Add rock sugar.

8. When the sauce is thick, add some salt to adjust the taste, and finally add sesame oil before serving.

Method 2

practice

1. Wash the pork belly with skin, cut into pieces, and put into the casserole;

2. Put ginger, rock sugar, dark soy sauce, sliced ​​shiitake mushrooms, chestnuts, and cinnamon in a casserole;

3. Put a small amount of water in the casserole (500 grams of meat, several mushrooms and other ingredients, put a bowl of water);

4. Bring the pot to a boil over high heat, then simmer for 20 minutes.

5. After 20 minutes, stay by the stove, turn on the heat slightly, and turn off the heat when the pot is almost dry.

Advantages : fast, fragrant, and satisfying;

Summary : You can add mushrooms, chestnuts and other ingredients according to your taste, and increase or decrease the amount of rock sugar as appropriate.

Method 3

Main ingredients : 1000 grams of pork belly with skin.

Ingredients : 20 cabbage hearts.

Seasoning : 1000 grams of vegetable oil (no loss), 100 grams of beer, 8 grams of salt, 1 gram of MSG, 1 gram of chicken powder, 1 gram of pepper, 10 grams of sugar, 10 grams of soy sauce, 15 grams of ginger, 15 grams of onion, 6 grams each of sesame oil, cinnamon, star anise, and whole dried pepper, and 10 grams of sweet wine juice.

Preparation method

1. Roast the pork belly to remove any remaining hair, scrape and wash it clean in hot water, cut it into 2.5 cm square pieces, and marinate it with beer, sweet wine juice, and soy sauce.

2. Crush the ginger, tie the green onions into a knot, and wash the cabbage heart for later use.

3. Place the pot on high heat, add vegetable oil, and when it is 70% hot, add the pork belly and fry until golden brown, then remove and drain the oil.

4. Leave a little oil in the pot, fry the sugar to make it brown, then add beer, soy sauce, cinnamon, whole dried pepper, star anise, ginger, onion knots, water, salt, MSG, and chicken powder. Bring to a boil, pour into the pressure cooker, add the fried pork belly (the soup should be level with the ingredients), cover the pot, bring to a boil over high heat, and then press for 17 minutes before taking out.

5. Add some oil to the pan, add the cabbage heart and salt, stir-fry until cooked through and well-seasoned, then place on a plate. Place the pork belly neatly on the plate and drizzle with the original sauce.

Features : bright red color, crispy and not greasy.