Qianzhang knot (louver knot) roasted pork - detailed steps
Overview
If you want braised pork to have a bright color, frying the sugar color is the key. Of course, every place has its own way of making braised pork. Mine is more suitable for foodies with a sweet taste (*^__^*) Hehe...
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Ingredients
Steps
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Prepare tea. Boiling meat in tea can better decompose fat and relieve greasiness, and the meat will stew more easily. The best way is to wrap the tea leaves in gauze and stew them together in a pot. If there is no gauze, just brew the tea leaves over and over again and collect the tea water like me. If you don't have Pu'er tea, you can use black tea, but green tea is not suitable. If you don’t have any, it’s okay to leave them alone.
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Prepare materials as shown in the picture
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Wash the pork belly and cut it into cubes of suitable size. You can cook it the way you like. Large pieces will take longer to stew, while small pieces will take a shorter time
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Put cold water into the pot, add two slices of ginger and a little green onion, and add the chopped meat
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After the water boils, simmer for 2-3 minutes
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Prepare a bowl, put a piece of kitchen towel in it, take out the meat and put it on top. Absorb the moisture on the surface to prevent oil from splattering when stir-frying later.
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Add a little oil to the pot
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Add the meat and stir-fry over medium-low heat
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Fry the skin first over medium-low heat
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Then use a spatula to stir-fry the meat pieces continuously until the oil is released and golden on all sides. Remove and set aside.
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Leave some oil in the pot and turn on low heat
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Add rock sugar in about the same proportion as oil. You can also use white sugar without rock sugar, but the color of rock sugar looks better.
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The rock sugar will become fluffy when heated, so crush it with a spatula.
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Mash and stir-fry continuously. When the rock sugar is broken, you can turn up the heat a little
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After all the rock sugar has melted, add about one-third of the hot water in a small bowl and stir quickly to prevent oil from splashing around.
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Continue to simmer until the sugar is browned, stirring constantly to prevent the pot from sticking.
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When the color in the picture is almost reached, start preparing the meat. Because the color of the sugar will change very quickly in the later stage, and it will burn if you are not careful, so you need to prepare this color quickly.
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When it's almost the same color, stir with a spatula in one hand and prepare the meat with the other.
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Add the meat and stir-fry over medium-low heat until all sides of the meat are coated with syrup
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Add tea, if not enough then add appropriate amount of cold water.
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Add onion, ginger and other spices
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About a spoonful of dark soy sauce, be sure not to add salt too early, otherwise the meat will not be stewed. Then turn up the heat and bring to a boil, then turn down the heat and simmer.
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This is the louver knot I prepared. Overseas, louver knot needs water and is made of bean curd skin, not the Qianzhang knot I want.
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After the meat is stewed for about half an hour, add the louver knot and continue to stew. You cannot add water at will during the whole process of braised meat, so the amount of water must be sufficient at one time. This is based on the amount of meat, the amount of water vapor evaporation caused by your stove, and the stewing time. The amount of water I added this time was about three to four times that of the meat, which was enough to stew for an hour and a half.
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After adding the louver knots, continue to simmer for forty to fifty minutes, and then turn on the high heat to prepare for the juice to drain.
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If you like a lot of braised rice, you don’t have to make it dry like I did.
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If you can't finish the food and re-cook it, it is recommended to steam it for thirty or forty minutes. If you put it in the microwave directly, it will become very dry.
