过年了，红烧肉就这样做，不用油不用盐，一次秘制3斤，太香了！

Quick Overview

The video provides a detailed tutorial for making deeply colored, tender, and flavorful braised pork belly (Hong Shao Rou) without relying on traditional salt, using a secret sauce combination that includes fermented bean curd (furu) for richness and color.

Key Points: The recipe begins by cutting 3 jin (1.5 kg) of pork belly into 3cm cubes and soaking them in water for five minutes to remove blood impurities. Aromatic ingredients like scallions, ginger, Sichuan peppercorns, star anise, cinnamon bark, and bay leaves are prepared to flavor the pork. The pork is blanched in cold water with aromatics and a capful of baijiu (white liquor) for 5-6 minutes to remove odor, then drained and patted dry. The pork is dry-fried in a pot (after rubbing the pot with a piece of fat) until the surface is slightly yellow and excess fat is rendered out. A secret sauce is prepared using 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, and 2 spoons of fermented bean curd (furu) juice, which provides color, umami, and eliminates the need for added salt. After frying, the aromatics are added to the pork and stir-fried until fragrant, then hot water is added to cover the meat, and it is simmered for 40 minutes on low heat. Finally, the large aromatics are removed, the sauce is added, and the mixture is stir-fried until the sauce thickens and coats the pork evenly, resulting in meat that is tender, flavorful, and not greasy.

Context: This video is a cooking tutorial demonstrating how to make a specific, secret recipe for Hong Shao Rou (Red Braised Pork Belly), often prepared for festive occasions like the Chinese New Year. The host, Xiao Yun, emphasizes techniques designed to achieve a perfect texture (tender, melt-in-your-mouth fat, non-tough lean meat) and rich color without using salt, relying instead on fermented bean curd juice for seasoning.

Detailed Analysis

The tutorial outlines a specialized method for making Hong Shao Rou, starting with preparing 3 jin of pork belly, which is cut into 3cm cubes (00:08) and soaked in clean water for five minutes to remove blood (00:15-00:22). Aromatics are prepped, including sliced scallions (00:24), sliced ginger (00:28), Sichuan peppercorns, star anise, cinnamon bark, and bay leaves (00:33-00:38). The pork is blanched in cold water with aromatics and a capful of baijiu for 5-6 minutes (00:47-00:57), then drained and rinsed of surface scum (01:01-01:05). Next, the pork is dry-fried in a hot wok (after oiling the base with a piece of fat) (01:09-01:13) until excess fat is rendered and the pieces turn slightly yellow (01:26). The aromatics are then stir-fried with the pork to release fragrance (02:05-02:09). Hot water is added to cover the pork, and it is simmered on low heat for 40 minutes (02:22-02:25). Crucially, a special sauce is mixed in a separate bowl: 3 spoonfuls of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, and 2 spoons of fermented bean curd (furu) juice (02:27-02:39). The furu juice is noted for enhancing fragrance, removing off-flavors, adding color, and providing saltiness, thus eliminating the need for extra salt (02:39-02:44). After simmering, the large aromatics are removed (03:15), the prepared sauce is poured in, and the mixture is cooked down until the sauce thickens and coats the meat evenly (02:51-03:11), resulting in extremely tender, richly colored pork belly that is savory, not greasy, and melts in the mouth.