The old generation love to eat white meat stew, only seasoned with salt, the original taste of freshness, rotten not greasy
When it comes to stewed pancetta, many people will first think of braised pork, it does use the practice of stewing, but it tastes thick and heavy with oil. When I was a child in the countryside, eating meat is relatively small, every time I bought pancetta, my mother always used the stewing method, although the color looks white, the taste is bland, but it tastes surprisingly good, especially fresh, it is the original taste of pancetta.
Nowadays, as living conditions get better and better, people's tastes are getting heavier and heavier, which is not good for the body, and they should adopt more light cooking methods that are delicious and healthy.
After autumn, many places are popular "autumn fat", you can eat more white meat stew. You find that the stewed meat is usually very good, such as stewed lamb, stewed chicken soup and so on.
Stewed pork, also known as stewed white meat, not yet out of the pot has been full of fragrance, the practice is simple, unlike braised, need star anise, rock sugar, soy sauce and other seasonings to enhance the flavor and color, a small amount of a few seasonings, you can make white meat fresh and rich.
The taste of stewed white meat is not inferior to that of braised meat, but also melts in the mouth, fatty but not greasy, with the characteristics of "fresh, fragrant, salty and tender".
Today I will talk to you about the old practice of stewing white meat, raw, old soy sauce, oyster sauce do not put, just add a little salt, you can stimulate the meat flavor, the original flavor of freshness, like to eat friends block to learn it.
[White Meat Stew]
Prepare five-flower meat, scallions, ginger, pepper, star anise, cinnamon, allspice, salt, and
1, prepare an iron pot, high heat to low heat, put the meat skin on the wall of the pot rub, so as to remove the residual pig hair, reduce the fishy smell, while making the meat skin easier to cook through, taste crispy.
2, when the pork skin becomes burnt yellow remove, use a wire ball to brush the pork skin clean, cut into mahjong pieces size. Do not cut the meat too small, or a cooking is gone, the taste is not good.
3, pour a pot of water, pancetta cold water into the pot, add scallions, ginger, a pepper, 2 star anise, blanching over high heat for 5 minutes, skim off the boiling foam with a spoon, fish out and rinse well.
4, prepare a casserole, pour in blanched pancetta, add an appropriate amount of salt, then add a few slices of ginger, a cinnamon, 2 pieces of allspice, boil on high heat and then stew on low heat for 2 hours, you can eat.
5, stewed pork is particularly soft, flavorful, salt to stimulate the freshness of the pork itself, if you think the taste is light, you can adjust a sauce, cut some minced onion and garlic, splashed with hot oil to stimulate the flavor, add soy sauce, balsamic vinegar, chili oil mixed, dipped in a good taste.
[Skill Summary
Braised white meat and braised meat, like braised meat, want to taste, to fishy is the most critical, so the following points must be done.
1, the meat skin of the pancetta should be burned a little. Although the pork pig hair are now scraped clean, but inevitably there are some residues, and the pork skin in the hair follicle has a great fishy smell, burn a little to destroy the hair follicle, so as to remove the fishy smell, but also to produce a special charred flavor.
2, pancetta should be blanched, the meat left some blood, if directly stewed, it will produce a great fishy smell, not delicious. Blanching with onion and ginger, pepper, star anise, can remove the fishy aroma.
3, pancetta to stew a little longer. Although the pork is cooked in 40 minutes, but want to taste crispy, must be stewed for a while longer. It is best to use a casserole stew, good insulation, low heat stew for 2 to 3 hours, the meat to become particularly rotten, with chopsticks gently clip on the break.
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