How to cook braised pork? Delicious

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

1.Wash the pork belly with skin, put it in a pot of boiling water, boil it for a while, and remove it (so that it is easy to cut into pieces) 2Cut into medium-sized pieces, put them in a pot of boiling water again to boil off the blood, remove and drain.

3.Put less oil in the pan, add brown sugar, light soy sauce, and dark soy sauce and boil over medium heat until the sugar is bubbly.

4.Add the green onions, pour in the ginger juice and cooking wine and stir-fry until fragrant.

5.Pour in the pork belly and stir-fry evenly until each piece of meat is colored, continue to stir-fry, let the fat of the pork belly come out, and pour out the oil.

6.Fill the pot with an appropriate amount of water, put the seasoning into the seasoning package and put it in the pot, put the bay leaves and cinnamon together, sprinkle a little salt and boil over high heat, turn to low heat and cook for 1 and a half hours, wait for the meat to burn through the soup thick, sprinkle in monosodium glutamate and remove from the pot.

Tips: 1.When boiling the sugar, boil it over medium-low heat.

2.The oil is poured out, and the braised pork is fat but not greasy.

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.

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

Preparation of braised pork:

1.Wash the ribbed pork belly with skin and cut it into large pieces.

2.After the wok is hot, pour in a little cooking oil, add star anise and peppercorns and stir-fry until fragrant.

3.Then add the ginger slices and stir-fry the garlic cloves a few times.

4.Add the meat pieces, pour in the rice wine, and stir-fry for a while.

5.Add dark soy sauce, salt, water, crushed rock sugar, bay leaves and cinnamon.

6.When the water boils, skim off the foam.

7.Cover the pot and simmer over low heat for two hours.

8.Lift the lid and turn to medium heat to reduce the juice until the soup is thick, then turn off the heat.

Method 1. Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan;

5. Serve it out and put it on the table, and the appetite will be better.

Practice 2. 1 Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices.

2 Heat oil in a pot, add sugar and stir-fry, put in the meat pieces when it becomes sugar, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise, bay leaves, change to low heat and simmer for an hour.

Method three. 1.Wash the pork belly and cut into small cubes;

2.Put a teaspoon of oil in a pot and cook until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

3.Pour in the diced meat and stir-fry so that it is evenly coated with syrup;

4 Mix in an appropriate amount of boiling water, add dark soy sauce, and burn the marinade seasoning packet;

5 Cover the pot and simmer for about 40 minutes until the juice is dry.

This braised pork is not blanched, but replaced with a soaking method, which is more retaining the aroma of the meat, but it may not be able to stand the kitchen cleanliness, in fact, it can also be blanched after blanching, depending on your own preferences, in addition, it has also changed the process of the grass hall, putting rock sugar will play a role in adding color, fragrance and brightening when collecting juice at the end, if you are not used to putting more sugar, you can reduce it, you must fry the tide wok, because there will be no crispy feeling when you use a wok, and it is not good to use a casserole to collect juice, and there is no such thick fragrance and sticky color.