Revealing how to cook delicious braised meat in the right way with the complete seasoning for braising meat
Braised meat is a favorite dish in family meals in all three regions of the country. The fleshy taste of quail eggs mixed with the sweet, fatty, and aromatic taste of bacon just creates a delicious dish that is hard to resist. The ingredients to cook braised meat are not difficult, but the way to make the meat attractive golden brown, balanced taste between spices is not easy. Today, we will share a recipe to help you cook delicious and fast braised meat with a "powerful weapon" - Complete seasoning of braised meat.
How to choose the meat to make braised meat
In order to have a delicious braised meat dish, the selection of meat is also very important. For Chinese stew, you should choose pork belly (bacon) with a layer of fat mixed with such a lean layer when eating a medium-fat dish, especially if you don't get bored. In addition, choosing bacon only when stocked will also be faster, the soft lean part is not chewy.
You should go to the market to buy meat early in the morning to be able to choose fresh pieces. Choose the meat with a natural bright pink color, avoid choosing the piece with a pale, pale color because it may be the meat that has been aged for a long time. Fresh meat has elasticity, you can gently press it with your hand to check, if you see the elasticity again, it's fine, but if you find it soft or the meat has mucus, don't buy it.
How to make good quality braised pork with complete seasoning of braised pork
Process materials
- Bacon bought only, soaked in warm water mixed with dilute salt, squeezed half a lemon. Soak the meat for about 15 minutes, then take it out and wash it with water, use a razor to clean the skin. Note that if using frozen meat, it should be washed with boiling water to remove the fishy smell.
- Slice the meat into squares, each about 3-4 cm long, so when the stock will look more attractive. You can bare the meat over boiling water or put it in the freezer for about 40 minutes to make it easier to slice.
Processing
- Marinate the meat with the complete seasoning package of the braised meat, mix well so that the meat infuses the spices. Let the meat marinate for about 15 minutes.
- While waiting for the meat to marinate, proceed to boil and fry the eggs. Put the quail eggs in the pot to boil for about 5-7 minutes, then take out and rinse with cold water, wait for it to cool down, then peel the eggs. Quail eggs can be replaced with duck or chicken eggs. Put the pan on the stove, add cooking oil and fry the eggs until the outer shell is the color of cockroach wings.
- Put the stockpot on the stove, put the marinated meat into the pot, then add water to cover the meat. In addition, you can stir-fry until the meat is firm and then add water. At first, cook on high heat so that the pot quickly boils, after boiling, lower the heat and cook for about 30 minutes until the meat is tender.
- After 30 minutes, use chopsticks to skewer the meat to see if it is soft, if the water runs out, add more water. When you check that the meat is tender, now you put the pre-fried quail eggs into the pot. Cook for a while to make the meat tender, and the quail eggs absorb the flavor, then turn off the heat. You can add fish sauce and sugar to suit your family's taste. If you want to eat spicily or make the stock more attractive, you can add pepper and chili.
Finished product
Tender pieces of braised meat with lean red meat, light brown skin are stewed. The outer layer of braised quail eggs has an attractive yellow-brown color inside, which is absorbent and delicious. In particular, the braised gravy is golden, with a very rich sweet and salty taste. Enjoying braised meat with hot rice is delicious.
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