How to make braised pork as the title Thank you

Ingredients: pork belly, salt, monosodium glutamate, soy sauce, sugar, rice wine, and oil. Put a little oil in the pan, less than a normal dish.

Put the washed meat in it and copy it. Some people think that there is fat in the meat, you don't need to copy it, but in fact, it is wrong, the braised pork must be copied, the meat will tighten when it touches the surface of the hot oil, and the braised pork will be juicy and delicious. Put rice wine.

Replace water with wine, and put as much wine as you should put in water. Because you can't add water in the middle, you have to put it in full. Then add salt and soy sauce.

After boiling, switch to a small fire pier until the meat is crispy. If there is still a lot of water in the pot at this time, you can use high heat to reduce the juice. Since no water has been added in the middle of the process, the soup will be thicker at this time, so be careful not to touch the pot.

When the sugar is almost ready, the soup with the sugar is different from the thickened soup, but has a natural stickiness that adheres to the meat, and it is not only delicious, but also beautiful in color. Finally, put the monosodium glutamate and remove from the pan. Or eat it hot.

The braised pork should be fragrant, with a sticky soup attached to the meat, a sweet taste in the mouth, fat but not greasy, and the aroma of the meat is brought to the end through the aroma of wine.

Remember.

Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.

A few simple steps to teach you how to make delicious braised pork.

No need to fry sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.

How to cook braised pork? Come and get it

How to make braised pork delicious? First of all, put the pork belly into the pot, then add cooking wine, boil out the foam and rinse it off. Then stir out the excess grease in the pot, then add water to grind the ingredients, add the braised sauce and simmer for 30 minutes.

The practice of Suzhou-style braised pork.

The practice of Suzhou-style braised pork.

1. Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water.

2. Put cold water in a basin, add a tablespoon of cooking wine, add pork belly pieces, and soak for 15 minutes.

3. Put the soaked pork belly pieces and dried hawthorn slices into the casserole, add enough water, at least two inches higher than the meat pieces.

4. Boil over high heat for 30 minutes, and keep skimming off the surface foam with a spoon in the middle.

5. Turn to low heat and boil slightly for one and a half hours. (In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I don't need to do it if I don't have it.) )

6. Transfer to a wok (don't put too much soup, just as tall as the meat), pour in a tablespoon of dark soy sauce and cook over medium heat for 30 minutes until the soup thickens.

7. Add rock sugar (Lao Mai said that one pound of meat and one or two sugars, this ratio must be sweet for northerners, so 500 grams of meat and 40 grams of sugar are about the same), burn until the juice is thick, add a little salt to adjust the taste, and finally point sesame oil out of the pot.

1.Wash the meat, cut it into cubes and soak it in cold water with cooking wine for 5 minutes. Drain and drain.

2.Heat the pan with cold oil, wait for the oil to slightly cap the smoke and add the rock sugar and stir constantly, you will find that the rock sugar will become like white sugar, then like brown sugar, then like red pond and then like ......No more! Hurry up and add the meat, or the sugar will be mushy!

Don't stop your shovel! Keep stirring! The sugar will hang unevenly on the meat, so don't let it continue to stir you.

At this time, the sugar will hang evenly on the meat due to heating.

3.Now add water! The meat can be minced, and there are green onions and ginger slices. Bring to a boil on high heat, reduce the heat to low and cook for half an hour.

4.Now you can add salt to the meat. (Be mindful of this step, add salt only when the meat is cooked to 6 ripe!)

There are two reasons for this:1Adding salt early will shrink the protein, and the meat will not be easy to cook 2

What salt do you have in your home? What salt ......? Stupid!

Iodized salt! What happens when iodine is heated? I don't know?

Go back and flip through junior high school chemistry! ）

5.Cook for another 15-20 minutes and you're done! Don't rush to eat yet, if you're a bibimbap fanatic, it's ready to be served now. If you like braised pork with dry dryness, turn on the heat and serve it with the dry sauce.

Ingredients: 500g of fine pork belly, 25g of sugar, 6g of soy sauce, 8g of vinegar, 1 star anise, 6 cloves of garlic, 3 slices of ginger, appropriate amount of oil, appropriate amount of salt.

Production Steps:1Put the pork in a pot and add water to cook for 5 minutes, skim off the foam, remove the pork, cut into small pieces, 2Prepare a tablespoon of sugar, a teaspoon of soy sauce, a teaspoon of vinegar, a star anise, 6 cloves of garlic, and 3 slices of ginger.

3.Pour an appropriate amount of oil into the pot and boil until it is hot.

4.Add a large spoon of sugar, stir constantly with a spoon, wait for the sugar to bubble, then go down, and pour the sugar into the oil and immediately pour in the cut pork pieces. Neither sooner nor later. Be sure to grasp it well, this step is the most critical step in making delicious braised pork.

5.After pouring in the pieces of meat, stir-fry constantly until evenly colored with sugar.

6.Then pour boiling water, be sure to add boiling water, this step is the most critical step for the braised pork to be soft and rotten. Add soy sauce, vinegar, star anise, cinnamon, garlic, ginger and finally a few drops of white wine. Simmer for 30 minutes.

After a few minutes, add salt, stir to reduce the juice, and a soft, delicious, oily but not greasy braised pork is ready.

After buying back the meat, cut it into pieces, use boiling water in the pot for a while, cook it until it is white, take it out, and then put oil in the pot, put ginger and cooking wine, put it in the oil pan and stir-fry and then put the good meat, stir-fry again, and so on The fragrance is almost out Pour dark soy sauce in the pot, color the meat pieces, wait until the color of the stir-fry is bright, add salt and monosodium glutamate, and then simmer for about 15 minutes (first turn on the high heat and cook for about 3 minutes, and then start to stew the meat), and when the braised pork is cooked, put in the chives! This is the most traditional way to do it! If you want to eat spicy or spiced, you can add chili, star anise, fennel, etc. according to your taste!

Cut the pork belly into cubes, blanch the water, put the green onion, ginger, oyster sauce, light soy sauce, chicken powder and soy sauce in the pot, and reduce the juice after cooking.

No need to fry sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.

A few simple steps to teach you how to make delicious braised pork.

Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.

How to cook braised pork? Come and get it

A variety of braised pork practices: Making braised pork is simple and simple, complex and complicated, it was originally a practice to learn from a senior sister, the most critical point is to fry sugar color, after several failures, it is a little feeling, but after all, the technology is unstable, and now the senior sister has gone to Tongji to do it, and she is busy with her studies, so it is not good to bother, and then I heard a friend say that in fact, authentic braised pork does not need to be fried with sugar, only soy sauce, cooking wine, and sugar can be used, just like the ultimate martial arts in martial arts, but the simplest move, There is no red tape. So I tried the extremely simple braised pork method.

Good pork belly, blanch in boiling water to remove dirt, cut the size of mahjong pieces, such as in a pot of cold water, remember that the water needs to be submerged in the meat pieces, boil over high heat, skim off the foam, enter the cooking wine, cook until eight mature, add soy sauce, and then roll, put in white sugar (in fact, brown sugar and white sugar rock sugar can be, it is convenient to see personal materials), change to low heat and slowly boil, at this time, you need to pay attention to flipping, prevent sticking to the pan, until the soup is viscous, so that the simple braised pork is completed. I'm attaching a copy I made last weekend for you all, haha. Unique braised pork I can't imagine that there are so many people who are good at braised pork.

This dish is both satisfying and delicious, and it is my own dish. I learned from my mother, who is a saint of Sichuan cuisine, and the braised pork is also different: 1

Heat the oil, add two tablespoons of sugar and two taels of fresh ginger (one large piece) and stir-fry for a while. 2.Add the pork belly and stir-fry until the color turns yellow and the oil is stir-fry.

3.Add water to spread over the meat, add a little soy sauce, salt, two taels of Chinese vinegar (two taels!). ), cloves.

Four or five. 4.Add carrot cubes about 10 minutes before cooking. 5.Remove from heat when the water is drained. Braised pork for me.

It must be made once in one or two months, and ginger is better than meat after it is done. No, it's better than meat. :

Family tradition braised pork has not been eaten elsewhere in this way, small trial kitchen knife, friends say delicious, here to announce the method of one pound of pork belly, cut into two or three centimeter square pieces, and then cut a few knives on both sides (for flavor, if lazy can be saved), use good soy sauce (domestic time is not divided into raw and dark soy sauce, here I mix it), add sugar, green onion with juice, put the meat in and feed it for two hours (it is best to turn it over from time to time).Boil half a pan of oil, wait for heat and fry the meat pieces one by one for about half a minute, then remove. Boil half a pot of water, add star anise, ingredients, and the juice previously prepared, wait for the water to boil, add the meat, add to the low heat and simmer for an hour.

Characteristics: The meat is full of flavor and very fluffy. Key:

Add more green onions, and fry them in place (don't pour all the meat into it in one go, it will become fried meat).

The home-style braised pork method is delicious and the rice is fat but not greasy.

You don't need to boil the sugar-colored rookie version of the braised pork, and the boiled paste is still fat but not greasy.

With a drop of water and without spices, you can make delicious braised pork.

Cut the braised pork into pieces and stir-fry in a pan under cold water to control the moisture. **Do not put oil in the pan. Put in the pork and add the seasoning.

Preparation of braised pork: The preparation of braised pork will vary slightly from place to place. In the south, soy sauce (dark soy sauce) is used to mix colors, while in the north, fried sugar is preferred.

The raw materials are generally selected from the best pork belly (the so-called good pork belly should be layered, and it is generally better to have about five layers, so it is called "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks). Ingredients: 1 piece of pork belly with skin, 2 tablespoons dark soy sauce, 2 tablespoons cooking wine, 2 tablespoons sugar, 2 green onions, 2 slices of ginger, 2 star anise, 1 tangerine peel, 1 cinnamon, 2 bay leaves, a little water, a little salt

1. Wash the meat and put it in the pot, pour in water and boil it for 15 minutes on high heat, then remove it and let it cool, and cut the cooled pork into small pieces 2. Pour an appropriate amount of oil into the wok and heat it, put in the pork and stir-fry for 5 minutes, fry the oil and put it out 3. After washing the pot, put in 2 tablespoons of water, pour in the sugar after the water boils, put in the fried pork and stir-fry twice when the sugar becomes bubbles, then pour in the dark soy sauce and cooking wine and stir-fry for 2 minutes 4. Pour the meat into the casserole (you can also use the iron pot for stir-frying meat), Add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, and pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 2 hours Intimate suggestions: 1. To make braised pork, you must choose pork belly with skin, and the most delicious is the skin and fat 2. Because a lot of meat oil has been fried in advance, the braised pork is not greasy at all 3. Because the pork skin is very easy to stick to the pan, it is best to use a non-stick pan when frying meat 4. I think the dishes stewed in a casserole are very fragrant. It is the best choice to cover the wok and simmer over low heat, because the braised pork that comes out of this way tastes good and is not greasy.

No need to fry sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.

A few simple steps to teach you how to make delicious braised pork.

How to cook braised pork? Come and get it

Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.

1 pork belly Seasoning: green onion, ginger, garlic, spice (star anise), cinnamon, Sichuan pepper, sugar, salt, soy sauce, monosodium glutamate (or chicken essence) Method: Here is the simplest method.

Boil the pork belly for a few minutes. Then cut into cubes in the pot, put the hot oil in the pot ginger and garlic, add the meat and flip it a few times, add the ingredients (star anise), cinnamon, pepper, sugar, salt, soy sauce, monosodium glutamate (or chicken essence) and water to cover the pork. Cover the lid and stuff until the water is almost finished.

Add the green onion segments in the dark soy sauce. Stir well and serve.