As soon as the day is cold, people are hungry, these days I have made several meals of braised pork in a row, with their own sauce ingredients, with ready-made sauces, each with its own strengths, all delicious. Today's pot of braised pork with osmanthus braised sauce, the color is ruddy and seductive, the taste is salty and sweet, sprinkled with dried osmanthus flowers not only looks pleasing to the eye, but also has the fragrance of osmanthus flowers, echoing with sweetness, which is really appetizing.
By meggy dancing apple 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Pork belly 500 g
Osmanthus braised sauce seasoning pack 1 packet
1 pinch of dried osmanthus flowers
1 green onion
3 cloves of garlic
Vegetable oil 10 g
Hot water for 2 bowls
<h2>Practice steps</h2>
1, prepare a piece of pork belly, hand in hand to clean the meat skin left by the ground meat filling; with the ready-made homer osmanthus braised sauce seasoning is more convenient than their own ingredients;
2, a package of braised sauce, a small bag of dried osmanthus flowers, braised meat all depends on it;
3: Cut the pork belly into 2 finger-thick chunks, cut a few green onions and prepare 3 cloves of garlic;
4, boil a pot of water, when the water is warm, pour in the meat pieces, boil for 3 minutes after boiling, avoid the foam fishing out;
5, warm pot cold oil, meat skin and onion segments, garlic into the pot, medium and low heat sautéed until the surface of the meat is slightly charred, the edge has a burnt edge, and a part of the grease is forced out, so that eating is fragrant and not greasy;
6, pour all the osmanthus braised sauce into the pot; this package can burn 400-700 grams of pork belly;
7, stir-fry evenly, so that each piece of meat is evenly colored;
8, along the pot wall poured into 2 bowls of hot water, yes, hot water, do not pour cold water, that will lead to heated meat in the cold contraction, not only will delay the speed of maturity, but also make the fat in the fat release slow, lean meat tight and hard;
9, cover the lid, simmer for 40 minutes or more, according to the tenderness of the meat, size, favorite taste to adjust the time;
10, the meat rotten soup is thick, the color is rosy, and it is more fragrant to leave some soup to make rice;
11, out of the pot, plate, sprinkle some dried osmanthus flowers, eat it!
12, osmanthus braised pork, salty with sweet, appetite open!
<h2>Tips</h2>
1. After the meat is blanched in water, it can not only remove some blood foam and impurities, but also look good in the shape of the stewed meat pieces; Using braised sauce to mix the package is more convenient, and the dosage and variety can be selected according to your own preferences; The braised pork that can be eaten can be simmered with an appropriate amount of vegetables and water, which is another good dish.
<h2>Nutritional benefits of pork belly</h2>
1. Supplement protein
Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.
2. Nourish the kidneys and nourish the blood
Pork tastes sweet and salty, flat in nature, into the spleen, stomach, kidney meridians; Nourish the kidneys and nourish the blood, nourish the yin and moisten the dry; Indications for the treatment of fever and injury, thirst quenching, weak kidney, postpartum blood deficiency, dry cough, constipation, deficiency, yin, dryness, liver yin, moisturizing skin, two stools and quenching thirst.
3. Moisturizing
Pork boiled soup can be urgently replenished due to insufficient liquid caused by irritability, dry cough, constipation and dystocia.
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