THỊT HEO KHO LÁ MÍT RẤT NGON MÀU ĐẸP VÀ NHANH MỀM

This is how to braise the meat, it's soft, delicious, the water is clear, and you don't have to remove the foam Today I'm going to make a braised meat pot that doesn't need to use colorant but the color is still very beautiful, the meat is also very delicious This is pork belly, I have 700g And here are the jackfruit leaves, I choose the jackfruit leaves that are a bit old, the color is dark green like this Today I don't use colorant, I will use coconut water and hoisin sauce I choose red hoisin sauce like this, the color will be beautiful Before braising, I will also blanch this piece of meat Just blanch it, you don't have to cook it When I blanch it like this, many people say that if I just blanch the meat like this, what else is sweet? But that's your way, this is my own way So if you like a reasonable way, just do it This meat, I cut it a little big, maybe about 3-4cm If you like to eat bigger or smaller, cut it according to your taste And here is the hoisin, I have removed the seeds, add garlic and add a piece of MSG Add a piece of MSG like that, it's less fishy, if you don't add it, it's very fishy Many people will ask, why don't you put it in the blender to make it faster, no need to be fishy But when it's wrong, it doesn't come out the water, it doesn't smell as good as I pretend With 700g of meat, I will use about 3 hoisin Marinated with hoisin like this, a bunch of braised meat, the color is very beautiful While waiting for the braised meat to absorb, I will peel the eggs I use 10 eggs, when boiling, I also add salt and lemon So peeling the shell is very easy, it doesn't stick to the white intestine To make the braised meat beautiful and delicious, coconut milk must be used This coconut is a bit small, so I use 3 coconuts, about 1.5 liters of water I add a piece of fish sauce, wait for it to boil slightly like this, I will put the meat in Mix well, then add some shallots to make the broth fragrant Normally, at this stage, I have to watch the foam But now there is this trick, I put the tamarind leaves on the surface like this, there is no foam If you don't believe me, you can try to see if my pot has foam or not Here, the pot has been boiling for 1-2 hours, now I remove the tamarind leaves, there is no foam Now I will add the duck eggs to make the duck eggs absorb the broth better Now I will add the tamarind leaves, you can use the old leaves I have a lot of tamarind leaves, so I use the new leaves to make it beautiful While cooking, sometimes I also check to see how the color is and if the meat is soft But this way, there is no need to remove the foam Now my braised meat pot is just right, I removed it, there is no foam at all And this is the broth of the braised meat pot, I find it very clear and beautiful But this pot of braised meat pot, I don't use colorant, I only use coconut water and hot pepper But the color is also very beautiful Now I will cut the meat for you to see how soft and delicious it is I use a pair of chopsticks to cut it like this, the fat is soft, it looks delicious Like those who have braised about 1-2 times Now invite you to eat braised meat with tamarind leaves with me