How to make fat but not greasy braised pork, fat but not greasy braised pork

Cut the pork belly into pieces of your favorite size, put it in a large bowl, add water, pour in an appropriate amount of cooking wine and marinate for 15 minutes.

After marinating, boil in boiling water for 5 minutes, remove the empty water.

In a dry pan, without oil, add the soft and fatty pieces of meat and stir-fry until slightly discolored.

Pour a small amount of oil directly with a part of the oil or add rock sugar to melt until brown.

Pour in all the pieces of meat and stir-fry well.

Add dried chilies, Sichuan peppercorns, star anise and a small amount of fennel and stir-fry well.

Stir-fry for one minute and add the water, until the water is submerged over the meat pieces.

Add the green onion and sliced ginger.

Add braised soy sauce or dark soy sauce, bring to a boil, turn to low heat, and simmer for about half an hour until the soup is significantly reduced.

Add salt to taste.

Reduce the juice over high heat, serve on a plate and serve hot.

Tips. 1. The meat should not be too small, otherwise after frying, it will be retracted and ...... can not be found2. It is best to use braised special soy sauce or dark soy sauce for soy sauce, the light soy sauce is light in color and salty, and it is not suitable for braised pork.

3. When making braised pork, you should dare to put sugar, the amount of sugar directly determines the final taste of braised pork.

4. When frying sugar, the fire should not be too large, because it is too big and easy to fry and paste.

Braised pork: Fat but not greasy, melts in your mouth.

The braised pork is fat but not greasy, it's just too wasteful.

Teach you how to make fatty but not greasy braised pork.

The recipe for delicious fatty but not greasy braised pork is as follows:Ingredients: 300 grams of pork belly with skin, green onions, ginger, 20 grams of rock sugar, 45 grams of Wei Damei, star anise, tangerine peel, bay leaves, angelica, 500ml of beer, 4 5 whole dried chili peppers, 50 grams of small rape.

1. Boil the rape with boiling water, and then quickly rinse the rape and put it on a plate for later use.

2. Put the pork belly in a pot under cold water, add the green onion and ginger until the meat skin is just tight in the pot, and then take it out and shower.

3. Heat the oil again, add the pork belly and stir-fry, and stir-fry the meat until the skin is yellow and the skin is white and tight.

4. Put in rock sugar and add an appropriate amount of water to boil the sugar color, do not add water after boiling and immediately put in the pork belly, evenly wrap the sugar color, and then add water and put it in the celery chain, star anise, cinnamon, bay leaves, angelica, dried chili, green onion and ginger, seasoning, put in a little Weidamei, and it is suitable for slippery sunshine salt chicken essence.

5. Bring to a boil over high heat, simmer over low heat, and simmer for 7765 minutes until soft and rotten.

The preparation of braised pork is as follows:

Ingredients: 400 grams of pork belly with skin, 1 green onion, 2 shallots, 1 piece of ginger, 30 grams of rock sugar, 1 whole garlic clove, 10-15ml of braised soy sauce or dark soy sauce, 1 tablespoon of light soy sauce, 5 tablespoons of cooking wine, and an appropriate amount of star anise cinnamon leaves.

Step: <>

2. Wash the pork belly and dry it with kitchen paper.

<>4. Cut into 2-3 cm cubes.

5. Pot the pork belly pieces under cold water, add the green onions, ginger slices, and 4 tablespoons of cooking wine.

6. Remove the meat pieces and drain them in a colander.

7. Put a little oil in the wok. Rock sugar is best when heated to a jujube red color and bubbles densely in large quantities.

8. Quickly pour the meat pieces into the pot and stir-fry them quickly to make the meat pieces evenly hung with sugar color.

9. Add star anise leaf cinnamon, or 2 teaspoons of five-spice powder instead, stir-fry until fragrant, add 10-15ml of braised soy sauce and dark soy sauce, and stir-fry evenly to stimulate the aroma of soy sauce.

10. Add enough hot boiling water to cover the meat pieces, remove the skin of a head of garlic and wash it and put it in a pot.

After an hour, change the heat to reduce the juice, add 1 tablespoon of light soy sauce to taste at the same time, pour in 1 tablespoon of cooking wine, collect the thick soup and put it on a plate, sprinkle with chopped shallots to garnish, and a bowl of fragrant braised pork is completed.

The braised pork is so delicious that it is not greasy:

Ingredients: 750 grams of pork belly.

Excipients: appropriate amount of oil, 20 grams of white sugar, appropriate amount of salt, 2 star anise, 1 spoon of dark soy sauce, 10 Sichuan peppercorns, 2 bay leaves, 1 cinnamon, appropriate amount of grass fruit, 20 grams of green onion and ginger.

Steps: 1. Wash the pork belly and cut it into small cubes, cut the green onion and ginger, prepare the seasonings, and the must-have pepper star anise in the general kitchen, and bay leaf cinnamon.

2. Blanch the cut meat in water, put the meat into the pot with cold water, boil over high heat, wait for the dirty floating powder to come up, boil it for a while, and then take it out, rinse the meat with clean water and set aside.

3. Put oil in the pot, put in white sugar or brown sugar, fry the sugar color, this is the key, pay attention to the heat, the sugar color is not fried and the color will be bad, the meat will be bitter after the heat is fried, so it must be low heat, the sugar begins to melt slowly, into caramel color, begins to bubble and then the foam disappears and begins to smoke a little, quickly pour the meat in, this action must be fast.

4. Quickly stir-fry the meat pieces to make them evenly colored, and turn on the high heat at this time.

5. Put all the spices in it, stir-fry it to bring out the fragrance, pour in a little dark soy sauce, and the color will be more beautiful.

6. Add water, the meat can be over, boil and simmer for 20 minutes on high heat, simmer for about half an hour on low heat, add two rock sugar in the middle, which can make the color of the meat more beautiful, and put salt when turning to low heat.

7. The soup is slowly consumed, and the stewed meat has been crispy, so reduce the juice over high heat and remove it from the pot.

8. The home-cooked braised pork that is fat but not greasy, melts in the mouth is ready, and two bowls of rice per person are not enough.

The braised pork is delicious and fatty but not greasy, and the method is as follows:

Ingredients: 600 grams of pork belly, a shallot, a piece of ginger, two star anise, a small piece of cinnamon, an appropriate amount of salt, 20 grams of rock sugar, and an appropriate amount of cooking oil.

1. Cut all the materials and set aside.

2. Add an appropriate amount of water to the pot and cook the sliced pork belly pieces in a pot under cold water.

3. Stir-fry the pork belly with dry moisture in the pot until the skin is slightly yellow, then put it out for later use. This step can remove the excess fat in the pork belly, making the braised pork taste fat but not greasy.

4. Leave a little bottom oil in the wok, add 20 grams of rock sugar, first turn on high heat to fry the rock sugar, then turn to low heat and fry slowly, stir constantly with a spoon, when the rock sugar bubbles, the bubbles change from large to dense bubbles, the sugar color is fried, so that the surface of the meat is evenly coated with sugar color.

5. Add an appropriate amount of boiling water, then add green onions, ginger slices, star anise, cinnamon, bring to a boil over high heat, turn to medium-low heat, cover the pot and simmer for 45 minutes.

6. Add an appropriate amount of salt to taste, cover the pot and simmer for another 15 minutes. Turn on the high heat again, collect the soup slightly, remove from the pot and put it on a plate.

Classic braised pork recipe.

Ingredients: pork belly, cola, green onion, ginger, star anise, cinnamon, chili, salt, cooking wine, oil, vinegar, water.

Method: 1. Cut the pork belly into small pieces (if you like to eat large pieces, cut them bigger).

2. Pour water into the pot and put the pork in a pot under cold water. Add cooking wine to remove the smell and blanch the blood (the pork can be forced out of the blood in the pot under cold water).

<>4. Pour the blanched pork belly into the pot and stir-fry constantly.

6. Stir-fry the pork belly until the surface is slightly yellow and oily (if you like to eat fatty meat, you can put oil in the pan without hail, and fry the meat in the pan after the fat is fried, so that the fat meat will not be fat or greasy in the mouth).

7. Add cola and a little vinegar, cover the pot and boil over high heat for 5 minutes, then turn to low heat and simmer for 30 minutes (the meat is easy to rot with vinegar).

8. Open the lid after the time is up, the soup is not much after simmering for 30 minutes, pick out the green onions, ginger, peppers and other ingredients inside, and then add salt (don't add salt too early, the meat is not easy to rot if you add it early, except for pressure cooker cooking, you can add salt first). Source Hu Qi.

9. Turn the heat to high to reduce the juice, and turn off the heat when the soup is thick. Drizzle a little vinegar and eat it out of the pan (the first time you add vinegar because the meat is easy to rot, and the second time you add vinegar to enhance the flavor).

Braised pork is fat and not greasy, and the entrance is pure.

The practice of braised pork with garlic sprouts (fragrant but not greasy) Production steps: 13 small pieces of cinnamon, 3 star anise, 3 bay leaves, 1 small piece of good ginger, 1 fragrant fruit, put them in the marinated bag.

2.Cut the pork belly into small pieces, heat the oil in the pan and stir-fry. 3.

Add a few dried red peppers, stir-fry with teriyaki soy sauce, salt, thirteen spices and rock sugar. 4.Pour in boiling water and brine packets, and after boiling again, pour in a little honey.

5.After reducing the juice over high heat, transfer the meat and soup to the electric pressure cooker for 7 minutes. 6.

Wash the garlic sprouts and cut them into small pieces, pour in the garlic sprouts after the oil is hot, and add a little salt. 7.After the garlic sprouts are stir-fried soft, pour in the braised pork and stir-fry evenly, and a little chicken essence can be sailed.

ps: If you don't turn it into an electric pressure cooker, you can cover it over low heat for 40 minutes, which can make the braised pork fragrant and soft. Green vegetables such as green and red peppers can be used instead of garlic sprouts.

DIY exploded]: The method of oily but not greasy braised pork (rice cooker version) Ingredients: Pork belly, fennel, ginger, green onions, and rock sugar are used.

Method 1: Blanch the whole pork belly in the potato-boiling water, and cut the ginger into shreds.

2. Put a little oil in the pot, first stir-fry the ginger until fragrant, pour in the pork belly, fry it, and fry the oil in the fat until the surface of the meat is a little burnt.

3. Pour in the cooking wine, stir-fry a few times over high heat, and pour it into the rice cooker.

4. Put in water, cover the amount of meat, pour in soy sauce, put some salt according to the saltiness, knot the green onion, put it in the pot together, search the cooking button by hand, wait until most of the water is consumed, put in rock sugar, and then continue to cook, when there is not much soup left, you can get out of the pot, this time you find that there is a lot of oil at the bottom of the pot, and the fat of the meat itself is not greasy at all!

Braised pork. Ingredients: pork belly, ginger, green onion, star anise, cinnamon, bay leaf, rock sugar, dark soy sauce, soy sauce, oil, salt.

Steps: 1. Wash the prepared pork belly, if the surface of the pork belly has a messy skin, pluck the hair of the epidermis, cut it into pieces, and put it in a bowl for later use.

2. Put the meat pieces into the pot, add water, add ginger, bring to a boil over high heat, turn to medium heat and cook for five minutes, skim off the foam, and serve.

3. Heat and dry from the pot, add an appropriate amount of oil, put in the meat pieces after slightly heating, stir-fry until the skin of the pork belly turns brown, pour out the excess oil, leave a small amount of oil, and put the meat out. This is the secret of making braised pork fat but not greasy, and it can fry excess oil.

4. Add star anise and cinnamon, stir-fry quickly until fragrant, add meat pieces, add ginger, add green onions, add bay leaves, quickly stir-fry evenly, and set aside.

Note: Stir-fry the meat pieces until the surface changes color, never fry for too long, otherwise the meat will turn firewood.

5. Add rock sugar, stir-fry over low heat, put in the meat pieces, fry until it changes color, add boiling water, dark soy sauce, soy sauce, turn to high heat, turn to medium heat after boiling, and simmer for about 50 minutes.

Note: Water must be added at one time, if you add water halfway will greatly reduce the taste of braised pork, if you really want to add water, you must also add boiling water.

6. Reduce the juice on high heat, put out the pork belly pieces, and the delicious braised pork is ready.

The braised pork is fat but not greasy, and it is too wasteful to answer the rice.

Non-greasy version. Ingredients: pork belly (500g), dried plum vegetables (100g), rotten mold bamboo (100g), dried bamboo shoots (50g).

Seasoning] Ginger (5 slices), Cinnamon Leaf (4 slices), Fennel (5g), Rock Sugar (3-4 pieces), Star Anise (2-3 pieces), Salt (1 teaspoon), Dark soy sauce (5ml), Light soy sauce (15ml), Cooking Wine (10ml), Yishu Tang Hemp Oil 10ml

Detailed instructions] 1Preparation materials: Yuba soaked in water and cut into a finger's length distance, cut into small pieces after soaking the dried plum for 1 hour, tearing the dried bamboo shoots into long strips, and cutting the pork belly into 2cm pieces of meat after boiling water.

2.Ingredients: ginger (5 pieces), cinnamon leaf (4 pieces), fennel (5g), rock sugar (3-4 pieces), star anise (2-3 pieces).

3.Pour sesame oil into the pot.

4.Add fennel, cinnamon leaves, star anise, ginger and stir-fry until fragrant.

5.Pour in the pork belly and stir-fry to bring out the oil, with a little brown.

6.Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, rock sugar, stir-fry well and color.

7.Prepare the casserole and spread the plum vegetables on the bottom layer.

8.Then place the dried bamboo shoots on top of the plum cabbage.

9.Yuba is spread on the top layer of dried bamboo shoots.

10.Pour the pork belly to the top layer, pour a bowl of water into the wok where the pork belly is fried, bring out the sauce of the noodles and pour it into the casserole, and put a small spoon of salt.

11.First boil over high heat, and then simmer on low heat, about 1 hour or so, and see that the water is dry.

Tips] 1It is best to choose pork belly with a lot of sandwich meat, so that it will not be greasy to eat.

2.If you choose to stew in a casserole, it will make other dishes more flavorful, and if you are more beautiful like pork belly, you can add some sugar and dark soy sauce to the hall when simmering, which will make the color more dark.

3.Stir-frying with hemp oil will make the pork belly less greasy, because hemp oil is a fragrant and non-greasy oil.