How do you make braised pork delicious? Please, thank you

Braised pork like I did, the children next door were crying.

A braised pork tutorial is given to everyone, delicious and easy to operate.

Grandma said that she hadn't eaten braised pork for a long time, and if she wanted to eat it today, she blanched it in the water, stir-fried the sugar-colored stir-fry with the ingredients, added water and simmered for half an hour.

It's a little reflective and quack delicious thanks for the support.

The braised pork that is fat but not greasy and thin but not firewood is completed, and if you feel appetizing, let's do it together.

Blanch the pork belly, stir-fry the pork belly in the pot and stew it with sugar, and add eggs.

Pork belly is braised pork in my concept, and occasionally changing the way you eat it will give you a different feeling.

How to make braised pork delicious?

Braised pork with rice flavor, a delicacy that makes your mouth water.

When stewing, put more sugar, honey or something to simmer for a while on low heat, it will be delicious, and it has the taste of Dongpo meat.

Braised pork does not need to boil sugar, and the color is still full of color and flavor.

Most of the braised pork is made of pork belly, so many people will feel greasy, in fact, it is related to the cooking method, a braised pork with enough heat can completely melt in the mouth, fat but not greasy! It is understood that many friends who feel that braised pork is greasy, when they make braised pork, they often compress the process of cooking a lot in order to save gas, or want to eat quickly, so the finished product looks like braised pork, but the taste is very different! In this issue of the food tutorial, Tianjian Food Square is ready to share with you the correct family practice of braised pork, friends who like to eat braised pork, let's take a look at how to make it.

Before starting the formal production, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 cinnamon, 5 bay leaves, 5 dried chilies, 1 piece of ginger, 2 white green onions, 40 grams of rock sugar, an appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

Step 1: Clean the pork belly first, then put cold water into the pot, add the ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, ** cook the pork belly!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot, and then according to your preference, change the knife and cut it into rectangular strips of uniform size, but it is not recommended to cut it too small, the cooked pork belly is easier to cut, and the shape can also be cut more square, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients, and put them on a plate for later use.

Step 3: Heat the pot, put the chopped pork belly into the pan one by one, fry until browned on all sides, fry part of the fat of the pork belly, and then serve it out for later use.

Step 4: Fill out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar, then put in about 750 ml of boiling water, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried chili), then cover the pot, boil over high heat, and then turn to low heat and simmer for 45 minutes.

Step 5: After stewing, there is not much soup left in the pot, use chopsticks to pick out the spices, and then turn to high heat to collect the juice, remember to stir with a spatula while burning when collecting the juice to prevent the pot from pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

In this way, the [braised pork] that is fat but not greasy, and melts in the mouth is completed.

According to the method of making Dongpo meat. Dongpo has good meat color, fragrance and taste, and is deeply loved by people. Slow heat, less water, and more wine are the tricks to making this dish.

Dongpo meat, a famous dish in Hangzhou, is stewed with pork. It is generally a square pork of about two inches, half of which is fatty and half of which is lean, and it is fatty but not greasy, with a winey aroma, which is very delicious. Food Ingredients Ingredients:

1500 grams of pork belly ribs, 100 grams of green onions, 100 grams of sugar, 250 grams of Shao wine, 50 grams of ginger (pat loose), 150 grams of soy sauce. Method 1: Scrape and wash the pork belly ribs, cut them into 10 square pieces of meat, put them in a pot of boiling water and cook them for 5 minutes. 2. Take a large casserole, use a bamboo grate to cushion the bottom, first spread the green onion, put in the ginger pieces, and then neatly row the pork skin side down on it, add sugar, soy sauce, Shao wine, and finally add the green onion knot, cover the pot, seal the side seam of the casserole with peach blossom paper, put it on the fire, cover and seal it after boiling, simmer it with a slight fire, close to the end of the casserole away from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it in the steamer, and steam it for 30 minutes with a strong fire until the meat is crispy.

Note: 1. The pork is selected from Jinhua's "two-headed black" black pig as the best green onion, of which 50 grams are knotted with green onions. Flavor characteristics:

Thin skin and tender meat, red and bright color, mellow and thick juice, crispy and not broken, fragrant and glutinous but not greasy. Recipe 2 Ingredients: 600 grams of pork belly, 2 star anise, 1 coriander Accessories:

1 bottle of Shaoxing wine, 3 tablespoons of soy sauce, 1 tablespoon of rock sugar Method: 1. Cut the pork belly into square pieces, blanch it first, then smear it with soy sauce, then fry it in hot oil to color, remove it and rinse it with cold water immediately. 2. Put the meat pieces in the pot, add star anise and all seasonings to boil, change to low heat and cook until the meat pieces are cooked and rotten, about 1 hour.

3. When the soup is slightly dry, sprinkle with chopped coriander, then turn off the heat and take it out. Note: 1. Roast meat with wine instead of water, which not only removes the fishy smell, but also makes the meat soft and soft; The purpose of frying and re-burning is to completely remove the oiliness.

2. The meat quality of pork belly is thin but not firewood, fat but not greasy, and it is better to take the part where the meat layer does not fall off. Braised pork.

1000 grams of pork belly, 2 star anise, 3 green onions, 5 slices of ginger, 2 tablespoons of rice wine, 2 tablespoons of vinegar, 2 tablespoons of rock sugar, 1 tablespoon of dark soy sauce, 2 tablespoons of rose bean curd juice, 1 piece of rose bean curd.

Step 1: Rinse the meat, wipe it dry, and cut it into 3cm square pieces for later use.

Step 2: Stir-fry star anise in hot oil in a hot pan, add the flower meat and stir-fry for 5 minutes to force out the fat in the meat.

Step 3: When the meat turns slightly brown, pour out all the oil from the pan.

Step 4Add rice wine, vinegar, sugar, dark soy sauce, green onions, ginger slices, rose bean curd juice and mashed rose bean curd cubes and boil until boiling, open the lid and keep the heat high for 3 minutes.

Step 5: Cover the pot and turn to a simmer for 30 minutes, and cook until the soup is basically dry.

Step 6: The meat is super crispy and melts in your mouth. The fat is basically in the first batch, and it is controlled out, so you can eat it with confidence.

1000g pork belly with skin, 500g Huadiao wine, 300g Chinese cabbage, 80g rock sugar, 2 teaspoons salt, 80g green onions, 50g ginger, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, 2 teaspoons of dry starch.

Step 1: Scrape the remaining pig hair on the skin of the pork, wash it, put it in a pot of cold water, boil over high heat, cook until the blood powder floats, cook for another 5 minutes, remove it, and cut it into small cubes of about 4 cm.

Step 2: Cut the green onion into long sections, cut the ginger into large slices, lay a bamboo mat in the casserole, and put in the green onion segments and ginger slices.

Step 3Put the cut meat pieces into the casserole with the skin side down, add salt, dark soy sauce, then pour in Huadiao wine, and then add 200 grams of water.

Step 4Put the casserole on the stove and bring to a boil over high heat, skim off the foam, cover and simmer over low heat for 1 hour; Add rock sugar and simmer for another 30 minutes; Turn the pork pieces over and simmer skin side up for another 20 minutes.

Step 5Put the cooked meat skin side up in a large bowl and steam it in a steamer over high heat for 10-15 minutes.

Step 6: Put the washed cabbage into a pot of boiling water and blanch it until it changes color, remove it, squeeze out the water of the cabbage, mix well with a little salt and sesame oil and put it into a small casserole.

Step 7Put the broth into the wok and add an appropriate amount of water starch to make a sauce.

Step 8: Place the pork skin side up neatly in a small casserole and pour the sauce over the pork pieces.

1.Slow heat, less water, and more wine are the tricks to making this dish.

2.Dongpo meat should choose a whole piece of pork belly with skin, which is easy to cut into cubes, because the soy sauce contains salt, blanch and add a little salt, and put it in a casserole without adding salt.

3.Steam in a steamer for 30 minutes to make the meat fatty but not greasy.

5.You don't need to put too much dark soy sauce, and the sugar color itself is colored.

One. Cut the pork belly into lumps, the kind that you go to the restaurant to eat, then pour it into a pot and boil it in water, skim off the foam, and rinse it with cold water after serving.

Two. Put an appropriate amount of water in the pressure cooker with two grass fruits, a little pepper, 5 dried chili peppers, green onions, more ginger slices, 1 large ingredient, a small amount of cooking wine, soy sauce (be sure to change the color of the water), and then put salt, monosodium glutamate, salt can taste the saltiness of the soup. Pressure to 5 min (ie.

The high-pressure valve starts to convert 5 minutes).

Three. Ginger foam, garlic foam, green onion foam to be put down after the oil is hot, add a small bowl of water, put oyster sauce (a little more), chicken essence, less sugar, pour in cooked pork belly, put cold water in a small bowl, put starch in the bowl, grasp the degree of starch, stir, pour into the pot, use the back of the spoon to dial a few times forward, after the water is boiled, you can also put coriander foam, any dish has no fixed mode to keep it to your own taste.

Blanch the pork in pieces, stir-fry the sugar, add the star anise with green onion and ginger, soy sauce and oyster sauce, and stew until it is fat but not greasy.

Braised pork with rice flavor, a delicacy that makes your mouth water.

A braised pork tutorial is given to everyone, delicious and easy to operate.

Braised pork does not need to boil sugar, and the color is still full of color and flavor.

It's a little reflective and quack delicious thanks for the support.

Braised pork is so fatty but not greasy, and delicious.

Graving-quenching braised pork recipe, will you make it?

The family can't get tired of eating braised pork.