【1mintips】滷肉要好吃，五花肉要洗三溫暖！！一個動作，讓家常滷肉不油膩！滷五花肉必學！

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紅燒五花肉不膩密技大公開,湯頭清澈無油無浮沫
One Action to Make Home-Cooked Braised Pork Less Greasy.

紅燒五花肉
材料
A
五花肉 800公克 pork belly 800g
蔥段 2支 scallion 2pcs
水 適量 water q.s.
B
醬油 200公克 soy sauce 200g
米酒 2大匙 cooking rice wine 2tbsp.
糖 1大匙 sugar 1tbsp.
蔥段 40公克 scallion 40g
蒜仁 30公克 garlic 30g
辣椒 20公克 chili 20g
八角 3顆 star anise 3pcs
水 1200ml water 1200ml
作法
1. 熱鍋，倒入約1茶匙油，放入五花肉，以中火煸至兩面上色焦香。(用油煸出多餘油脂)
2. 鍋中加入蔥段、材料A的水蓋過五花肉，煮至微滾後轉小火，蓋上鍋蓋再燜煮30分鐘，讓肉熟透定型。(煮定型再滷肉好切不碎散)
3. 取出五花肉放入冰水中，將多餘的油脂凝結，再撈除油脂與浮沫。(泡冰水是關鍵！就像洗三溫暖，去除油脂、鎖住肉汁、肉質Q彈)
4. 將五花肉切大塊備用。
5. 另熱鍋，加入材料B煮沸後，放入五花肉塊，轉中火燉煮30分鐘入味即可。(湯頭清澈幾乎沒油沒雜質)

1.Heat the pan and pour in approximately 1 teaspoon of oil. Add the pork belly and stir-fry over medium heat until both sides are crispy and fragrant. (Stir-frying with oil helps remove excess fat.)
2.Add the scallions and enough water to cover the pork belly, along with ingredient A. Bring to a simmer and then reduce the heat to low. Cover the pan and braise for 30 minutes until the meat is thoroughly cooked and set. (Braising the meat first helps keep it from falling apart when sliced later.)
3.Remove the pork belly from the pan and place it in a bowl of ice water to solidify the fat. Skim off the excess fat and foam. (Soaking in ice water is crucial! It removes excess fat, seals in the meat's juices, and keeps the texture tender and chewy.)
4.Cut the pork belly into large pieces and set aside.
5.In another pan, bring ingredient B to a boil. Add the pork belly pieces and simmer over medium heat for 30 minutes until they are fully flavored. (The soup is clear with hardly any oil or impurities.)

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