How to make braised pork fat but not greasy, please everyone, thank you

Let me introduce you to two dishes. 1. Jiangnan braised pork Raw materials of Jiangnan braised pork: pork; Ingredients for Jiangnan braised pork:

Half a bowl of rock sugar, 2 star anise, 4 cloves of garlic, long green onions, and large slices of ginger; Seasoning of Jiangnan braised pork: salt, cooking wine, dark soy sauce; How to make Jiangnan braised pork: 1. Cut the pork into large pieces after washing to ensure that each piece has skin and fat and lean meat; 2. Heat the pan, pour in the meat pieces and fry over medium-low heat.

Stir constantly, the fat in the meat will gradually seep out, and the meat pieces will be fried until golden brown on each side, and then set aside. If there is a lot of lard in the pan, just serve some and keep some of the base oil. Pour in the rock sugar and heat over low heat until dissolved and yellow; 3. Put the fried meat pieces into the pan and turn them so that the surface of each piece of meat is evenly coated with syrup.

Since the syrup cools down easily and hardens, the action should be fast. Put green onions, ginger slices, star anise, garlic into the pot, add salt, a little cooking wine, dark soy sauce, and finally pour in warm water that has not covered the meat; 4. After rolling, change to low heat and simmer for 20-25 minutes, and finally reduce the juice on high heat. 2. Mao's braised pork Mao's braised pork raw materials:

Pork; Ingredients of Mao's braised pork: star anise, garlic, vegetable oil, sugar, salt, monosodium glutamate; Mao's braised pork: 1. Start to make braised pork, after the vegetable oil is heated, put in a small spoon of sugar, (for coloring) At this time, the fire should be turned smaller, wait for the sugar to melt and turn into soy sauce, pour in the pork belly and star anise and stir-fry until the meat begins to turn color; 2. Start simmering the meat; Put enough hot water, cover the meat a little more, and change to low heat after boiling; 3. Cover and simmer over low heat for about 1 hour; 4. It's almost ready; When the water is boiled dry and the oil begins, add garlic (the small black dots inside are star anise), salt, and monosodium glutamate; 5. Simmer for a few more minutes; Mix the meat and garlic well, add a little boiling water and simmer for a few minutes.

Garlic is easy to cook, and the garlic that comes out of this way is very powdery and tastes good! Tips: 1. Don't put a little soy sauce on authentic Maojia braised pork; 2. In order to look good, you can sprinkle a little green onion on it after the plate will make people more appetizing.

Do you know how to make braised pork fat but not greasy?

On the table of Chinese, you can see the shadow of braised pork, which is an indispensable special food. Many people like to eat braised pork because it is delicious. When we go to a restaurant, we will also order this side dish.

Go for a bowl of rice while eating braised pork, not to mention how delicious it is. Many people go to restaurants to taste the delicious braised pork, and they want to buy their own raw pork and make it at home.

After making the braised pork, I found that the taste was not very good, and it was quite different from the restaurant. Originally, the production process itself is the same, so how can such a problem occur? A lot of people don't have a good grasp of it.

If you want to make braised pork fat but not greasy, you need to learn the tricks, and after learning the tips, the braised pork can not only be fat but not greasy, but also very good for meals. The foods that must be prepared to make braised pork include pork belly, ginger slices, green onions, star anise, star anise, soy sauce, and old rock sugar.

First of all, you have to choose carefully when buying meat, and only braised pork made from pork belly is more delicious. After the pork belly is selected, rinse it neatly, and if there is hair on the skin, you also need to use tongs to pluck the hair on the skin. Cut the pork belly into small pieces and put it in a pot for reservation.

Pour the pork belly from the pot into the pot, add an appropriate amount of water and put the ginger slices, and bring to a boil over high heat. After the fire is boiled, skim off the white foam on the top of the pork belly, and then put the pork belly out and clean it up.

Heat the pan and add the appropriate amount of oil, then add the pork belly. When the meat is charred and yellow, pour out the excess oil from the pan. To remove the pork belly, only a small amount of oil must be left in the bottom pan.

This is the trick of the pork belly after it is made fat but not greasy, because the pork belly already has a lot of fat on the body, it will be fried into a lot of oil, and if the oil is not poured out, the pork belly will be very greasy. Add star anise and cinnamon to the pot, stir-fry until fragrant, then add meat and ginger slices, shallots, and ginger and add appropriate water to simmer for an hour.

Cooking steps:1Cut the pork belly into cubes and marinate in cooking wine for 15 minutes. Try to cut it squarely, so that the dish looks good.

2.Add a little oil to a pan and heat it.

3.Add the ginger cubes and stir-fry for half a minute.

4.Pour the pork belly into the pan.

5.Stir-fry for a few minutes until the meat turns white in color.

6.Add the dark soy sauce and continue to stir-fry. The TV commercials say that two drops of color are deceitful...If you want to make a beautiful color, you need to put at least two large spoons...

7.Add light soy sauce and stir-fry for 2 minutes.

8.Add the sugar. I use sugar cubes, and I can use granulated sugar and rock sugar.

9.When the sugar is fully dissolved, add the water, just over the meat. Cover the pot and burn.

10.After about half an hour, open the lid and flip it to taste salty, if the taste is not enough, you can add a little light soy sauce. Then boil the soup dry and you can get started.

First of all, the choice of pork belly is very important, and it is better to have fat and thin, and even layers; Cut into pieces of meat that are not too thin and not too thick, individuals generally like to cut into pieces about 2cm thick; Heat the pan, stir-fry the pork belly pieces to get some oil, and the surface can be slightly browned first; Stir-fry the sugar, add boiling water, add the pork belly and bring to a boil, turn to medium-low heat and cook for about half an hour; Turn off the heat and simmer for 1 hour; Cook and simmer again, repeating several times ......Personal practice, may not be professional, but it tastes really good.

Material. 500 grams of pork belly, 30 grams of green onions, 20 grams of ginger, 20 grams of garlic, 5 cloves of spice, 5 grams of Sichuan pepper, 5 grams of cinnamon, 4 grams of salt, 15 grams of sugar, 20 grams of soy sauce, 20 grams of cooking wine, appropriate amount of water, and a little cooking oil.

Method. 1. Wash the pork belly and cut it into 4 cm square pieces for later use.

2. Cut the green onion into large sections, slice the ginger and peel the garlic for later use.

3. Wrap the ingredients, peppercorns and cinnamon with gauze and seal the mouth for later use.

4. Make a little oil in the pot, add the sugar and fry slowly with a shovel when the oil is cold.

5. When the sugar in the pan turns dark red, add the soy sauce and the sliced pork belly.

6. Stir-fry the pork belly until the sugar is evenly wrapped and slightly oily.

7. Put in warm water at about 60 degrees until the meat is just over the meat.

8. Put the cooking wine and spice packets into the high heat.

9. Cover and simmer slowly until the pork belly is 9 mature.

10. Add salt and a little sugar to taste and continue to simmer until the pork belly is soft and flavorful.

11. Pick up the spice packets, and the soup will be bright and thick over high heat before it can be eaten.

Tips. 1. Step 6: The stir-fry of the pork belly is to make the finished product more mellow and delicious, and cannot be omitted.

2. Step 7 stew the meat in warm water to keep the meat from tightening, so pay attention to it.

Ripening and re-seasoning is also to make the finished product more fluffy and fragrant.

First of all, choose the pork belly, put it in the pot and cook it, then cut it into cubes, put a little oil, add a little sugar and fry it, put the cut meat in the pot and fry it, and then add ginger, onions and garlic.

First of all, you should prepare fresh pork belly, marinate it with seasoning for about 20 minutes, heat the oil, pour in the green onion, ginger and garlic and stir-fry until fragrant, then put the rock sugar into the pot, fry the sugar color, and then put the pork belly into the pot and stir-fry evenly, add an appropriate amount of water, and simmer for about 45 minutes on low heat.

Marinate with cooking wine and light soy sauce for a period of time in advance, and also put some ginger and green onions, which can be very fishy, and marinate for a period of time in advance, so that you will not get tired.

Choose pork belly with even fat and leanness, and make it with a rice cooker to make a fat but not greasy effect, which is particularly delicious and fragrant.

When making braised pork, the method is more complicated, you should first fry the roast pork in oil to fry the fat inside, which can reduce the greasy.

This is best simmered in a casserole, and then only soy sauce and rock sugar.

If you want to be fat but not greasy, then relying on craftsmanship is the most important, if you don't have enough skills, you feel that the effect is not so good, you can refer to other practices.

On the table of Chinese, you can see the figure of braised pork, which is an indispensable delicacy. Many people like to eat braised pork because it is delicious. When people go to eat in a restaurant, they also order this dish.

When eating braised pork, there is a bowl of rice, not to mention how delicious it is. Many people taste braised pork in restaurants and want to buy their own pork and make it at home. <>

The family version of braised pork found that the taste was not good after making the braised pork, which was very different from the restaurant's. Obviously, the production steps are the same, why is there such a problem? A lot of people don't understand.

If you want to make braised pork fat but not greasy, you must learn small skills, and after learning the small skills, the braised pork can not only be fat but not greasy, but also special for rice. The ingredients you need to prepare to make braised pork are pork belly, ginger and green onions, star anise, cinnamon, dark soy sauce, rock sugar and so on. <>

How can we achieve the effect of fat but not greasy? First of all, when buying meat, you should choose carefully, and only braised pork made from pork belly is more delicious. After selecting the pork belly, wash it well, and if there is hair on the skin, pluck the hair on the skin with tweezers.

Cut the pork belly into cubes and put it in a pot for later use. Pour the pork belly from the pot into the pot, add an appropriate amount of water to the ginger slices, and bring to a boil over high heat. Once the fire is boiling, skim off the foam from the pork belly and rinse the pork belly.

To make it, heat the pan and add the appropriate amount of oil, then add the pork belly. When the meat is browned, pour out the excess oil from the pan. Serve the pork belly out and leave a small amount of oil at the bottom of the pan.

This is the secret of the pork belly being fat but not greasy after it is made, because the pork belly already has a lot of fat on it, and it will fry a lot of oil, and if you don't pour out the oil, the pork belly will be particularly greasy. Add star anise and cinnamon to the pot, stir-fry until fragrant, then add the meat pieces, ginger, green onions, bay leaves, add appropriate water and simmer for an hour.

When making braised pork, you can pour a little less oil, add a little sugar to it, color the braised pork, and fry it a little more in the pot, so that the oil can be fully absorbed and it will be fat but not greasy.

When stir-frying braised pork, you can put less oil, because the meat itself is made of a lot of oil, and the taste will become particularly good, and it will not be very greasy.

First prepare a piece of good pork belly, then cut it into small pieces and blanch it in hot water, you can add some green onions, ginger and garlic, which can effectively remove the fishy smell, and then heat the oil in the pan and put about 10 grams of rock sugar, wait until the rock sugar melts, put the pork belly in the pot and fry it until golden on both sides, and then after pouring two large bowls of water, put in some seasonings, bay leaves, cumin, salt, chicken essence, light soy sauce and the like, cover the lid and cook for about 30 minutes, the braised pork that comes out of this way is very delicious, and it is not greasy.

1 Prepare your ingredients. 2 Cut the pork belly into 2 cm cubes; Put the green onions, ginger slices, star anise, and Sichuan peppercorns into the seasoning box3 Add water to the pot, put in three slices of ginger, blanch the chopped pork belly in cold water, skim off the foam after boiling, remove the water and set aside4 Put a little vegetable oil in the wok, turn on medium-low heat, add rock sugar and fry the sugar. When the rock sugar cubes are slowly liquefied and slightly bubbling, the sugar color is fried even if it is ready5 After the sugar is fried, immediately put in the pork belly that controls the moisture and stir-fry a few times, add an appropriate amount of boiling water, and cook on high heat for 3 minutes6 While the heat is burning, prepare the pressure cooker and put the light soy sauce and seasoning box in the pot7 When the time is up, pour the pork belly and soup into the pressure cooker, cover the lid, buckle the pressure valve, turn on the high heat until it starts to steam, change the heat to low, and cook for 20 minutes8 Start another wok, put a little vegetable oil, add garlic, turn on the minimum heat, After browning the garlic, turn off the heat and set aside.

How to choose pork belly to make braised pork for you The first thing to do is to see if the fat is evenly distributed, a good pork belly is fat and lean is very even, and the fat and lean meat are compared with a layer of sandwiched between a layer, generally 5-6 layers of meat is better, three fat and two thin or three fat and three thin, buy bright red pork belly, to be elastic but not soft, the skin is wet and wet pork belly, so that the meat is fresh [smile].

I believe that many viewers who have watched "Longing for Life" will be deeply impressed by Huang Lei's braised pork. Almost all the guests, but all who ate the braised pork made by Huang Lei, were full of praise, bowl after bowl of rice, with braised pork, it was delicious! Especially Peng Yuchang, after participating in the recording of this show, he became another Peng Yuchang.

The braised pork is delicious, and it's actually not troublesome to make! Most people will almost come to this dish when they make it, and of course, there are few delicious ones! So where does the problem arise?

It is in the selection and processing of meat, as well as the time period of various seasonings. When processing the pork belly, remember not to use cold water when blanching, but to use warm water, if you use cold water, the meat will be firewood.

Fry itIf you want braised pork to be fat but not greasy, the key soul step is to fry it! Put the pork belly in the pan, preferably non-stick pan, do not put oil in the pan. After the pork belly is fried, it will be very firm and full of aroma.

At this time, there will be oil in the pot, which is fragrant lard. Put rock sugar directly into this oil and fry the color, pay attention when frying, don't be too old, otherwise there will be a bitter taste. When it is almost stir-fried, add the pork belly, add rice wine and other seasonings, and simmer.

Braised porkBraised pork, a famous popular dish, each major cuisine has its own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth. Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of methods, which have certain nutritional value.

If you want to make the braised pork feel fat but not greasy, the main step is to fry the meat! This step is indispensable, you can try it!