Old Shanghai teaches you the authentic method of [Shanghai Braised Pork], all the skills are here.

Shanghai's braised pork is particular about thick oily red sauce, fat but not greasy, melts in the mouth, without any spices. • 外婆教的【上海紅燒肉】傳統做法，有兩步很重要... It is best to use pork belly to make braised pork. Pork belly is also called three-layer meat. The fat and lean meat have distinct layers, and the taste is relatively soft and tender. It is very skillful to make braised pork, and the juice is very particular. Stir-fry the pork belly on medium heat first, and then stir-fry the excess fat in the meat. After the fat is removed, the pork belly can achieve a fat but not greasy taste. This step is very important. People in Shanghai generally do not fry the pork belly with sugar, but directly use rice wine soy sauce and rock sugar to bring out the color of braised pork. When cooking braised pork, you must master the heat, and the juice can make the braised pork be covered with a beautiful caramel color, and only when the caramel color is formed, the braised pork will emit a unique aroma. This is the Maillard reaction formed by sugars, amino acids and proteins, and the aroma formed by this reaction will be particularly attractive. Therefore, collecting juice is a very important step in making braised pork. The color of braised pork is bright red, and the rich sauce is tightly wrapped on the meat. Sprinkle chopped green onion, and a Shanghai-style braised pork is ready. Shanghai Braised Pork is a traditional home-cooked dish in Shanghai. It can be said that every household has its own way. The braised pork is fat but not greasy, and the thick oily red sauce melts in the mouth. But the taste is sweet, many people are not used to it, but those who are used to it will never forget it. I am Xiyang, please don't forget to pay attention to this channel. Thank you for watching, see you next time! #上海家食菜 #红烧肉 #红烧肉酒店#上海
Old Shanghai teaches you the authentic method of [Shanghai Braised Pork]. There are two important steps, and all the skills are here.
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#ChineseFoodRecipe #Shanghai Home Cooking
Main ingredients:
500g pork belly, 4 slices ginger, spring onion
seasoning:
Edible oil, 2 grams of salt, 8 grams of sugar, 40 grams of rice wine, 15 grams of light soy sauce, 20 grams of dark soy sauce, 40 grams of rock sugar
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Video link of this issue▶ • 外婆教的【上海紅燒肉】傳統做法，有兩步很重要...
Discover Food ▶bit.ly/3H4zteh
Shanghai Home Cooking ▶ bit.ly/3Il7cQi
Desserts and pasta are also delicious: bit.ly/3qff8wo
Sunset Home Cooking|Learn to Cook in 1 Minute: bit.ly/34TgR2Y

[@user-ni3ri4rk1o]

看了博主的视频必须给博主点个赞，真是良心分享，期待继续精彩

[@XI-YANG]

谢谢🙏

[@maozeidong]

冲着你带有上海口音的解说，红烧肉肯定是回味无穷。❤👍你的视频不拖泥带水、不啰啰嗦嗦一步到位是有良心的节目人。

[@XI-YANG]

谢谢支持😊🤝！

[@xli1059]

按所教第一次做了上海红烧肉，家人赞很成功。视频细节指点到位，谢谢你。

[@XI-YANG]

不客气，一道菜要做得到位，一般都有几个节点，注意到了就可以做好😀🤝

[@xinfeng7805]

上海红烧肉赞的👍👍，浓油赤酱，色香味俱全👍👍😋😋

[@XI-YANG]

做法不难，步骤要对，几个关键节点要把握😀

[@chaitaifung9793]

謝謝🙏分享🎉！很棒的美食！

[@XI-YANG]

谢谢🙏

[@mojo688]

做了一次好吃謝謝你

[@XI-YANG]

不用谢我，是你的手艺提高了😋👍

[@svaksmflsllla]

非常感谢你的影片，通过你的影片成功完美复制了我在上海吃到的味道。除了视频中提到的步骤之外我还发现在四十分左右捞出葱姜，以及在炖煮过程中时不时照看一下，必要时候加水，适当撇去浮沫油脂也很重要。可以防止糊底的同时保证酱汁的通透明亮，不发苦，不油腻。

[@XI-YANG]

非常感谢您的留言以及和大家分享您的经验，让我们相互学习共同进步😊🙏

[@riderblack6401]

谢谢❤🎉

[@XI-YANG]

谢谢🤝

[@thomasda3482]

好影片 简单使用

[@XI-YANG]

谢谢☺️

[@aliceway7411]

夕阳做的菜最好吃了👍 我学会了，晚上就做红烧肉

[@XI-YANG]

过年做给家人吃😃😃

[@aliceway7411]

@@XI-YANG 哈哈，好的👍

[@haiyancelueluntan8]

看完这个博主的视频，我都觉得自己又多了一份知识！感谢博主的分享，让我学到了很多有用的东西！欢迎来海燕论坛交流!

[@XI-YANG]

🤝

[@Kristiansand808]

This was very delicious, I like adding more spice but thank you the recipe 🤤

[@XI-YANG]

Thank you for your review!😊

[@user-qh4sz8ti3s]

wow!!!Love it...Godbless ..

[@XI-YANG]

Thank you for the compliment😊

[@elizabethdai3901]

浓油赤酱是上海红烧肉的灵魂❤

[@XI-YANG]

是的，谢谢你的鼓励，很开心😃

[@elizabethdai3901]

@@XI-YANG 过几天我也学着做着这道菜👍🏻🌸

[@user-mb4px1fr9r]

收汁是关键

[@XI-YANG]

是的🤝

[@xli1059]

❤

[@XI-YANG]

谢谢🙏

[@mickeychow7931]

你好，請問泡水的意思是用燒開的水浸泡30分鐘嗎？

[@XI-YANG]

凉水浸泡30分钟

[@user-hp5ip3ib8s]

我想请教一下 如果不焯水 万一做好的肉有肉腥味怎么办

[@XI-YANG]

首先用新鲜的肉，其次油煸这步做好，加酒的时间掌握好，应该不会有腥味。有兴趣再看一下我新的视频：八爪鱼红烧肉，里面说得很详细😃

[@user-lm3eb6xu7r]

想問問大廚 我在台灣醬好像都是綜合的，沒有分生抽老抽，用一般常用的滷醬品牌 都做不出這種油亮偏紅的色澤都是黑黑的，不曉得是醬油的關係還是糖的關係，又或是要改先上糖？

[@XI-YANG]

您好，我没通过那边的酱油，颜色黑感觉是酱油多了，收汁时颜色会加深很多，所以开始不要加太多。

[@user-lm3eb6xu7r]

大厨您好，后来意外发现糖色都用白糖，一直都是使用红糖 ，又試了一次改使用白糖，但颜色差不多都是偏黑棕偏咖哩色，那可能真的是酱油要少一点的关系了 另外想请问不晓得知不知道锅子材质類型有沒有挑 会不会影响？ 还有就是如果不想吃太甜的话，是不是建议糖还是先炒过比较好？

[@lisachan1518]

肉用什么温度的水泡30分钟?

[@XI-YANG]

就用冷水浸泡

[@sunshinefj9994]

请问可以用高压锅吗

[@XI-YANG]

可以用高压锅，大概15-20分钟😀

[@user-cv7qs5bn7s]

淋上热油，这个步骤，提前还需要找个锅把油烧热再倒入？热油就是炒菜的植物油吧

[@XI-YANG]

热油就是炒菜的植物油，熟油就可以，不需要特意烧热。

[@yuchanwang7413]

没有冰糖可以只用白糖吗

[@XI-YANG]

可以问题不大😃

[@goodchichi]

請問你用什麼品牌的醬油?

[@XI-YANG]

选购红烧酱油就行🤝

[@peaceluna7414]

請問家裡只有陳年高粱可以嗎？一定要黃酒嗎？可以加入白蘿蔔嗎？最後淋上熱油如果淋上，一開始煸出來豬油可以嗎？謝謝您用心製作的視頻，躍躍欲試已經買好食材了

[@XI-YANG]

加高粱酒也可以主要是起到去腥的作用，對最後口味沒影響。最後淋豬油也可以為的是包裹食材讓紅燒肉更有光澤。

[@user-un7kf7yj3g]

請問肉要切幾公分

[@XI-YANG]

切成3-4公分左右的小塊。

[@meep9683]

灵的灵的

[@XI-YANG]

佬好切额😋😂

[@yingsung3570]

你用的热油是什么？

[@XI-YANG]

普通的油

[@user-do6ef1vt7v]

😂❤❤😊

[@XI-YANG]

謝謝鼓勵🙏

[@mimiyamamoto911]

请问没有黄酒可以用啤酒来代替吗？谢谢

[@XI-YANG]

可以的😊

[@mimiyamamoto911]

谢谢侬，今朝就试做😄

[@power69070169]

我做成功了欸，但~不知道為什麼顏色沒有這麼紅潤？

[@XI-YANG]

最好用紅燒醬油，顏色會比較漂亮。

[@bluebird2552]

可以试试看只放冰糖，不要放白糖，冰糖可以让红烧肉更油润香甜

[@nanzhang4171]

收完汁怎么会没有油？藏着掖着啦？😂

[@XI-YANG]

没有藏啊😂😋

[@xushen2073]

看你的自我介绍，莫不是你也在日本？

[@XI-YANG]

没有🤝😀

[@xushen2073]

那怎么介绍用的都是日语？不可能在国内吧？（上不了油管呀😂

[@dboy8295]

@@xushen2073 海外华人真的如此不了解国内么？？？我也在上海，身边除了年纪大的，大多都会翻出来啊。。。好奇。。。

[@annierosa1979]

我焦了一鍋肉⋯鍋也毀了

[@XI-YANG]

這麼嚴重！😰😰

[@annierosa1979]

我用炒鍋燉，很放心的去看電視，結果一個小時後⋯全碳化了🤣🤣🤣！還好炒鍋有救回來，第二次改用鑄鐵鍋燉，大成功🎉！

[@XI-YANG]

看到大功告成，和你一樣開心😃

[@khiroshi743]

煮了半个小时没汤了

[@XI-YANG]

可能火大了😓

[@matokurin]

邪氣斬

[@XI-YANG]

看懂了😉🤝

[@chousandy4587]

我有看懂您的話。😂

[@jeanyang458]

上海男生吃不胖的原因是因为都会做菜吗？😂

[@XI-YANG]

会做菜更容易胖啊😂😂

[@violawu9957]

他ㄞㄢ

[@XI-YANG]

😯

[@cindywong8360]

好肥利，又肥又糖

[@XI-YANG]

是的😊