How to make braised pork taste better? How to make braised pork delicious?

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 make braised pork delicious?

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.

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.

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.

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.

Blanch the pork belly, stir-fry the pork belly in rock sugar, add water to the sauce and cook for 40 minutes.

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

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.

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

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

Braised pork does this, one plate is not enough to eat.

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

Answer: 1. Ingredients needed to make braised pork:

420 grams of pork belly, 1 teaspoon of cooking oil, appropriate amount of green onion and ginger, 1 piece of cinnamon, 2 star anise, 1 tablespoon of rock sugar, 2 tablespoons of cooking wine, 2 tablespoons of dark soy sauce, 4 teaspoons of sugar, half a teaspoon of salt.

Second, the practice of braised pork:

1. Clean the ingredients, cut the pork belly into cubes, and cut the green onion and ginger.

2. Heat the pot and pour oil, add green onion and ginger, star anise and cinnamon, stir until fragrant.

3. Add the pork belly and stir-fry.

4. Add some rock sugar and stir-fry together until colored.

5. Put in cooking wine to remove the smell and increase the flavor.

6. Add the stir-fried green onion and ginger ingredients and an appropriate amount of hot water, turn to low heat after boiling, cover and simmer for 20 minutes.

After a few minutes, add the dark soy sauce, cover and simmer for another 10 minutes.

8. Simmer until the pork is completely colored and the marinade dries and add sugar.

9. Add a pinch of salt.

10. Finally, turn to high heat to collect the thick marinade.

11. Remove from the pot and put on a plate, sprinkle with chopped green onions to garnish with tixiang.

There are many ways to make braised pork, and the following will teach you a delicious method, which is very delicious and a common practice in the Northeast.

Ingredients: 600 grams of pork belly, 40 grams of rock sugar, 2 star anise, appropriate amount of ginger slices and green onions, appropriate amount of Sichuan pepper, 3 cloves of garlic, 2 spoons of light soy sauce, 1 spoon of sweet noodle sauce, appropriate amount of salt, appropriate amount of vegetable oil.

Steps: 1. Cut the pork belly with skin into cubes of about 2 cm, and put the green onions, ginger slices, star anise, and Sichuan peppercorns into a bowl. Add cold water to the pot that is not in the pork belly, put a few slices of ginger and a few green onions, you can add cooking wine to remove the smell, and then boil the cut pork belly over high heat.

2. Put a little vegetable oil in the pot, turn on medium-low heat, put in rock sugar and fry until melted, and when it bubbles slightly, even if the sugar color is fried, it can not be super long, or it will not be bitter, which will affect the following steps, the sugar color is fried, put in the pork belly that controls the dry moisture and stir-fry to color, add the boiling water that has not passed the pork belly, boil over high heat until boiling and turn to low heat, 3. Put light soy sauce, dark soy sauce, appropriate amount of salt, green onions, ginger slices, star anise, and Sichuan pepper into the pot, and cook until the pork belly is soft and rotten. Finally, the juice is reduced on high heat, and those who like chives can be sprinkled with chopped green onions and put them on the plate, the sauce on the plate is rich, and the fat but not greasy braised pork is ready.

Tips: 1 When blanching, boil the pot under cold water and skim the foam as much as possible.

2 When frying the sugar, it is fine to bubble slightly, do not fry the paste.

3 When you put pork belly in a friend who is not skilled in cooking, you can hold the lid of the pot with one hand and pour it into the pot with the other hand, so as to prevent burns.

4 Add the water in the pork belly, boiling water is best, cold water is not recommended.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

1. Red fluttering, shiny, trembling, eat while hot, the first bite to the meat skin, gently cut down with your teeth, the next layer is fat, absolutely fat but not greasy, and then the next layer is lean meat, which melts in the mouth, and there is another layer of fat below, followed by another layer of lean meat, with clear layers and no sharp edges.

2. The aroma of braised pork is very strong, there is a sugar fragrance, barbecue-like meat aroma, the meat is smooth and tender, and it melts in the mouth, which is really wonderful. As the saying goes, "This smell should only be in the sky, and it is rare to see it a few times in the world."

3. The appearance of braised pork reflects the characteristics of "thick oil red sauce". It is golden in color, fat but not greasy, slightly sweet in taste, and soft in the mouth. If potatoes are added to the braised pork, the potatoes will absorb part of the soup and have a rich taste, which is best served with rice.

4. Fat but not greasy, melt in the mouth, and have an endless aftertaste.

5. The aroma of braised pork is very strong, there is a sugar fragrance, barbecue-like meat fragrance, the meat is smooth and tender, and it melts in the mouth, which is really wonderful.

Braised pork without water.

Ingredients: 500 grams of pork belly.

Accessories: 150 grams of Huadiao wine, 15 grams of green onions, 10 grams of ginger, 2 star anise, 15 grams of rock sugar, 5 grams of cumin, 3 bay leaves, 1 small piece of cinnamon, 60 grams of light soy sauce, 1 teaspoon of dark soy sauce.

Ingredients: pork belly, green onion and ginger, Huadiao wine, light soy sauce, dark soy sauce, bay leaf, star anise, cinnamon.

2. Rinse the pork belly, put it in cold water and boil for two or three minutes, then remove it.

3. Wash the blanched pork belly with warm water and cut it into large pieces three or four centimeters square.

4. Tear the dumpling leaves into strips and tie the pork belly cross.

5. Put green onions, ginger, bay leaves, star anise and other seasonings into the pressure cooker.

6. Skin side down, add the pork belly, add the smashed rock sugar, dark soy sauce, light soy sauce, and Huadiao wine.

7. Cover the pressure cooker lid, select the ingredients, meat ribs, cooking method, braised and start, default 35 minutes.

8. Open the lid when the cooking display is over.

9. Start the juice and flavor enhancement button again, 8 minutes by default, and you can complete it after the program is over.

Ingredients. Ingredients.

Boutique pork belly.

500g sugar.

25 g soy sauce. 6 g vinegar.

8g star anise. 1 pc. Garlic.

6 petals. Ginger. 3 tablets. Accessories. Oil. Amount.

Salt. Amount. Steps. 1.Put the pork in a pot and boil in water for 5 minutes, skimming off the foam.

2.Remove the pork and cut it into small pieces, 3Prepare 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.

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

5.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.

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

7.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.

Tips: It is best to use the kind of high-quality pork belly with five layers and three flowers, which is more delicious. Of course, you can also buy a thinner one, after all, it's not good to eat too much fatty meat. You can also use rock sugar to fry the sugar color, which is more authentic, and here I use white sugar, which is faster.

Braised pork stewed with kelp.

Materials. a pound of pork belly; a pinch of kelp; 1 teaspoon sugar; 1 teaspoon cooking wine; sliced green onions; sliced ginger; 1 star anise; cinnamon bark 1 small piece; two bay leaves; 1 teaspoon dark soy sauce; A pinch of salt.

Method. Wash the pork belly and cut it into mahjong pieces for later use.

Cut the kelp into triangular slices and blanch them in boiling water for two minutes, remove them and dry them for later use.

Boil half a pot of boiling water and set aside.

Put the amount of oil used for stir-frying in the wok, and put in the white sugar when the oil is hot.

When the sugar is sparkling and the color turns red, pour the pork belly pieces into the pan and stir-fry.

When the pork belly is coated with sugar, add a little dark soy sauce (I like the one with a strong color) and stir-fry evenly.

Add cooking wine, and stir-fry a few times with green onions, ginger slices, star anise, cinnamon and bay leaves.

Add boiling water to cover the meat.

When the water is boiling, skim off the surface foam.

Reduce the heat and simmer for about 50 minutes, then add the kelp slices.

Add salt to taste and simmer for about 20 minutes until the soup is thick.

Braised pork handmade ramen.

Ingredients ((4 bowls)).

350 g of plain flour; braised pork; 180 grams of water; salt 3 g; corn oil to taste; 1 begonia vegetable; Appropriate amount of braised sauce.

Method. Materials are ready.

Pour the flour and salt into the bread maker, then pour in the water (put the water in little by little, don't pour it all at once).

Use chopsticks to assist the bread maker and stir the flour into a flocculent shape.

Start the bread maker's mixing program and stir for 40 minutes.

Cover the kneaded dough with plastic wrap and leave for 30 minutes.

Divide the dough into four equal portions and roll it into long strips (this is one of the servings).

Cut the kneaded dough in half.

Grease the board, press the dough with your fingertips, and knead it from the middle to the left and right sides to form thin round strips.

Grease the plate, then grease the kneaded thin round strips, and stack them into the plate to form a disc.

Here's a serving of one piece, which is equal to one-eighth of the total dough.

Spread a layer of oil on the stacked thin round noodles, cover with plastic wrap and leave for 1:30-2:00 hours (the longer the time, the easier it is to pull evenly).

Grasp the ends of the dough with both hands to stretch the dough evenly (you can stretch it by smashing the dough on a cutting board). With a good dough, you can easily pull out a whole noodle (here is only a part).

Bring water to a boil in a pot and add the pulled noodles.

Cook until the noodles float to the surface, then remove and place in a bowl (about 2 to 3 minutes).

After boiling water in another pot, sprinkle in salt and blanch the begonia vegetables.

Pour the braised meat gravy over the noodles in a bowl and mix well, then add the braised pork and begonia vegetables.

【Braised pork】Ingredients: pork belly.

Excipients: green onion, ginger, star anise, cinnamon, bay leaf, tangerine peel.

Seasoning: salt, rock sugar, light soy sauce, cooking wine.

Method:1Prepare more than two catties of pork belly and cut it into pieces, and the pork belly will shrink when stewed, so you can cut it a little bigger, so that you won't stew it when you eat it.

2.Add water to the pot, put the pork belly in a pot under cold water, add green onions, ginger slices, and cooking wine to remove the fishy, and bring to a boil over high heat.

3.After boiling, skim off the foam on the surface, continue to blanch for 5 minutes, and remove the water after blanching the pork belly thoroughly.

4.Prepare some accessories, including green onions, ginger slices, bay leaves, tangerine peel, star anise, cinnamon, and put these accessories together for later use.

5.Heat a wok and pour in a little vegetable oil, turn to low heat and add a few rock sugars, slowly stir-fry over low heat until the rock sugar melts.

6.When it has been stir-fried until it is caramel-colored and bubbles, quickly add the pork belly, stir-fry the pork belly for a while, so that the sugar color evenly wraps on the surface, and stir-fry the fat of the pork belly.

7.Add all kinds of prepared accessories, pour in 3 grams of cooking wine and 5 grams of light soy sauce, stir-fry again for a while, and stir-fry the accessories until fragrant.

8.Stir-fry the pork belly until the color is even, pour hot water into the pot and bring to a boil, the amount of water is the same as that of the pork belly, and then add 2 grams of salt to taste.

9.Put the pork belly and the soup into the pressure cooker and press it in the pressure cooker for 20 minutes, so that the pork belly is not dry and soft.

10.After the pressure cooker is stewed, transfer it to the wok, pick out the various accessories, and turn to high heat to collect the thick soup.

11.Remove the soup until it is thick and the color becomes ruddy.

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.