Food customizer.

Add green onion, ginger, star anise, cinnamon to cold water. These ingredients are almost the same as those used in the previous braised pork.

It just turns oil into cold water.

It has to be said that the quality of Fang's meat industry's freshly killed pork is really good. After the water boils and is cooked for a while, there is very little blood foam on the surface.

Use a spoon to skim off the little bit of blood foam.

Turn to medium heat and cook for another half hour. Use chopsticks to insert into the meat. If there is no blood coming out from the surface of the meat skin, it means the meat is cooked.

After cooking, I started to change the knife and changed the original pork belly strips into cubes. The size is still a square piece of meat with a length of 2.5 cm and a width of cm.

"This is actually the traditional method of braised pork, but fortunately the preliminary work is not complicated."

Moreover, Su Chen had already thought out all the subsequent steps before making this braised pork dish.

As long as the purpose is clear enough, it is enough to improve the steps according to the purpose.

First of all, the cooked braised pork must not be overly sweet, nor overly fatty.

So oil extraction is a very important step.

Then the braised pork must be delicious, but the sweetness cannot penetrate into the meat.

The cooking technique used is very clear, it is stewing!

After cutting the meat, Su Chen added a spoonful of base oil to the pot, and then directly poured in half a bowl of sugar.

"There is really no other way. If you want to enjoy the essence of some delicacies, you cannot omit these steps."

Stir-fry half a bowl of sugar until it melts and turns into a light maroon color. Immediately put all the pork belly pieces into the pot and stir-fry for a while to release the oil.

At the same time, don’t forget to add soy sauce and chopped green onions to add flavor to the meat.

Finally, pour in a spoonful of cooking wine, add boiling water, then turn down the heat and start to simmer.

"The fat in braised pork can only be forced out by slow cooking, so a pressure cooker is not suitable."

In fact, many families no longer use pressure cookers.

Probably because there have been several incidents of pressure cooker explosions in the news, many young people feel that it is unnecessary to explode the whole thing just for a meal.

If it is simmered over low heat, it will take longer.

Su Chen looked at the pot of braised pork and fell into deep thought.

'What's the difference between this and the braised pork made in ordinary way?'

'Why should I reach the unique S level among thousands of people and thousands of tastes?'

There is no doubt that this pot of braised pork is finished after 90 minutes of slow simmering over low heat. Finally, it is cooked over high heat to reduce the juice.

Because there is a large amount of white sugar, it is easy to thicken the juice when collecting the juice.

At that time, the braised pork was completely finished.

'Then why does he have an A grade? '

Su Chen couldn't figure it out for the moment, so he had to wait for the time to pass. When the 90-minute alarm on the table rang, he immediately turned off the fire and took a look.

Immediately turn on the heat and thicken the remaining soup in the pot.

The surface of the braised pork is covered with sauce-colored soup, and when you pick up a piece of meat, it looks like it's pulled out of silk!

The thick soup can be stretched long and continuously.

As you can imagine, if you serve this with a bowl of rice, it will definitely be a delicious and bubbling enjoyment!

Unfortunately

[Home-cooked Braised Pork: Evaluation, Grade B]

"As expected."

Su Chen looked at the ratings that appeared above, and sure enough his guess was correct!

In other words, there is no need to guess at all!

Because this is simply a braised pork dish made in an ordinary way without any modification, and it is no different from what is made in most restaurants.

There is no reason why Su Chen's cooking skills should rise to a mesmerizing level just because he is more mature.

"So what exactly is wrong?"

Su Chen picked it up and put it in his mouth.

After more than an hour of slow simmering, the braised pork has a fat but not greasy texture and melts in your mouth.

The lean meat is not too lean and tastes very tender and smooth.

It is very sweet in the first mouth, and it is still very sweet during the chewing process. There is a slight sweetness in the mouth at the end, but there is also some obvious soy sauce flavor.

It does taste delicious, but it’s not amazing enough to make people want to eat it!

Even with the existence of the peak of flavor, Su Chen had already tasted the most obvious shortcomings of this dish.

That is to say, the taste of sugar color and the taste of soy sauce are separated!

It tastes sweet first and then tastes soy sauce. This is the biggest drawback!

Moreover, due to the separation of the two flavors, there is an obvious burnt aroma during chewing. This is produced when the sugar is fried.

It’s not that the smell is bad, but it’s not suitable for the braised pork dish!

This is a shortcoming, and the second obvious shortcoming is: it is not distinctive enough.

This braised pork dish has no special characteristics at all, unlike the salty braised pork, which is mainly about simplicity and convenience. It tastes salty and delicious, and the highlight is the aroma of the meat.

So you only need to use very few condiments to achieve that effect.

What stands out about the sweet braised pork is not the smell of the meat, but the taste after cooking!

Su Chen came out of the practice room, sat up and pinched his eyebrows.

Now it is no longer a question of which link is wrong, but a question of whether every link is correct but wants to go further.

This situation is often more difficult than correcting the mistake.

'This kind of braised pork is absolutely impossible to sell. Rather than making it taste bad, it's better not to make it! '

Su Chen was sitting on the recliner, flipping through the braised pork in famous recipes, trying to find a solution.

While browsing for famous stir-fry dishes from various places, I discovered a particularly interesting dish.

"Hawthorn crispy meat?"

This dish is very interesting. After making the traditional crispy pork, stir-fry hawthorn with a sauce and pour it over to eat.

It has the feeling of Northeastern "sliced ​​pork slices", but it's not the same as the preparation method.

"Can hawthorn be sweetened or tart? This is a very novel idea."

“What if hawthorn is added to the braised pork?”

Thinking of this, Su Chen immediately reappeared in the practice room.

About forty minutes have passed in real time.

Jiang Yuanke had finished putting on makeup and rushed to the company from home.

"What are you panting for?"

Jiang Yuan glared at Fang Chang, "You didn't tell me in advance, and you made me climb to the 19th floor and then run down again!"

"Forehead"

Fang Chang touched his nose and realized that he had really forgotten.

Jiang Yuan hasn't been here since the engagement party, so I don't know if the recent decoration is normal.

"I took a look and saw that Boss Su was sleeping. Are you lying to me?"

Fang Chang: "Ah? Boss Su is sleeping?"

"Yes."

"He asked me to call you over and said he would make a new braised pork for you to try later, but he was sleeping?"