How to make delicious braised pork

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

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

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

Simmer slowly over a slight heat, and the deliciousness is all in the heat. The method is super simple, and it is not an exaggeration to say that if you have hands, you will do it. You can make it with a casserole, an enamel pot, or even a rice cooker, so let's take a look.

Step 1: Cut the meat into mahjong-sized cubes, put it in the pot and cook for 15 minutes, then take out the meat, rinse it with cold water and set aside. Step 2:

Wash the pan and put it on low heat, put a little base oil in the pan, then add 20g of brown sugar to the oil and stir quickly with a spoon. Wait until the sugar melts and turns red and bubbling, add another 50 grams of water, stir well, and put the juice into a bowl for later use. Process 3:

Put 100 grams of oil in a pan, wait until the oil is 8 hot, and pour in the meat pieces. At the same time, enlarge 50 grams of green onions, 30 grams of ginger slices, stir and stir with the meat pieces. After a minute, dripping the juice into the pan in fractions to stain.

When the pieces of meat turn golden, add water to cover the pieces. Then add an appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet. Finally, put 5 star anise, a piece of cinnamon, and cook over low heat.

When the pieces of meat are soft, a plate of fragrant braised pork is ready.

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.

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

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

Braised pork with apples.

Apples are a popular fruit in our daily life, so what should apples and braised pork do? Let's take a look.

Ingredients: 400 grams of pork belly, 3 star anise, 1 3 tablespoons of rock sugar.

1. Peel the apples and cut them into small pieces. Cut the green onions into sections, slice the ginger, and prepare the star anise and cinnamon. Clean the pot, heat it, hold the pork with your hands, and brown the pork skin. Scrape the blanched pork rind under clean water. Cut the pork belly into cubes.

2. Put peanut oil in a clean pot, add rock sugar, and fry over low heat until saccharified, yellow-brown foam emerges, and caramel fragrance overflows. Immediately put in the pork belly and stir-fry well, add the rice wine, and stir-fry the oil.

3. Add ginger slices, green onions, star anise and cinnamon, and continue to fry over low heat for 5 minutes until the meat is colored. Add the apple pieces, stir-fry in soy sauce. Pour in water (about 400ml) of the pork belly.

4. After the water is boiled, cover and simmer over low heat for about an hour (try the saltiness halfway through, add an appropriate amount of salt). When the apples have melted and the water has dried up and the oil is shiny, turn off the heat. When serving, discard the excess oil and only the meat.

Ingredient breakdown. Ingredients.

800 grams of pork belly.

Accessories. 5 green onions.

200 grams of cooking wine.

70g light soy sauce.

1 tablespoon dark soy sauce.

50 grams of rock sugar.

3 star anise. Cinnamon bark 1 small piece.

5 pieces of ginger. 5 pieces of garlic.

3 bay leaves. Salty flavor.

Stewing process. Hours of time-consuming.

Normal difficulty. Jiangnan braised pork preparation steps.

Good pork belly.

Rock candy. <>

Blanch the pork belly for 2 minutes, rinse and drain.

Spices. <>

Spread the bottom of the casserole evenly with green onions, ginger and garlic to prevent the pot from sticking.

Stack the pork belly and add the spices.

Pour in cooking wine, light soy sauce, dark soy sauce and rock sugar.

What it looks like after the fire boils.

Turn the candle and simmer for 3 hours.

What it looks like when it's done.

The second derivative eating method: add the blanched yuba and black fungus. With a bowl of white rice, how happy it is!

Delicious braised pork

Ingredients: 500 grams of pork belly.

Excipients: 20g sugar, 20g oil, 10g green onion, 5g ginger, 5g star anise, 5g bay leaf, 5g soy sauce, 5g salt

Steps: 1. Wash the pork belly and cut it into cubes.

2. Cut the green onion into small pieces and the ginger into thin slices.

3. Put water in a pot and bring to a boil, add the chopped pork belly, strain for 5 minutes and set aside.

4. Heat the pan and put it in the oily pan.

5. Add sugar, reduce the heat, and stir constantly.

6. When the sugar solution changes from large bubbles to small bubbles, until the small bubbles slowly disappear and the sugar solution turns dark red, pour in the pork belly and quickly stir-fry for color.

7. Add enough water (not over the meat), add green onions, ginger, star anise, bay leaves, and soy sauce to boil.

8. Turn down the heat, cover the pot and simmer slowly for 1 hour, reduce the juice on high heat, add salt to taste.

Pork Nutritional Value:

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

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.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.

Pork efficacy and function:

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

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 and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

3.Moisturize. Pork soup can be drunk to urgently supplement irritability, dry cough, constipation, etc. caused by insufficient fluid.

Lee's braised pork.

Materials. Meat; 2 star anise; 15 peppercorns; one onion; 1 whole head of garlic; Rock candy. Salt; A bottle of beer.

Method. A pound of meat, cut into mahjong-sized squares, according to personal preference, soak for a while in cold water with cooking wine, boil a pot of water at this time, wait for the water to boil, put the meat into the boil for 5 minutes and then take it out, rinse with warm water.

On low heat, a little oil in the pot, pour in about 50g of rock sugar, slowly stir-fry until melted, then the color becomes darker and finally there is a feeling of bubbles. This is more difficult to grasp, you can fry until the color changes. Pour in the meat and color it evenly.

Add the above ingredients, in addition to salt, cover the pot after boiling, simmer for an hour and a half, if the meat is a little more, add some water, open the lid, and collect the juice over high heat, to ensure that the soup is basically parallel to the meat when the juice is collected, add some salt while receiving, and when the soup is wrapped in the meat, it is good to receive the soup to wrap the meat with only a little left.

Pork belly is one of the common ingredients in homes and restaurants. It is rich in fat, has a delicious taste, and is easy to process and cook. Here are five different ways to make your pork belly into a delicious dish.

1.Braised pork belly.

Braised pork belly is one of the most popular recipes for pork belly. First, cut the pork belly into cubes and blanch it in a pan to remove the oily smell. Then add green onions, ginger and garlic, cooking wine, soy sauce, rock sugar and other seasonings, cook until the juice is thick and fragrant, and then serve.

2.Plum blossom slices.

Plum slices are a simple but delicious dish. Cut the pork belly into thin slices, cut a cross pattern on it with a knife, marinate it with salt, pepper and other seasonings, and fry it in a hot pan until golden brown.

3.Fried rice with pork belly.

Fried rice with pork belly is a very flavorful fast food. First, cut the pork belly into cubes, stir-fry in oil until crispy, then add rice, green beans, carrots and other vegetables, then add salt, soy sauce and other seasonings, and stir-fry evenly.

4.Pork belly sausage.

The pork belly sausage is a delicious homemade snack. Chop the pork belly into a meat puree, add salt, sugar, five-spice powder and other seasonings and mix well, then put it into a sausage, steam it in a steamer for 15 minutes, slice it and serve.

5.Roasted pumpkin with pork belly.

Roasted pumpkin with pork belly is a healthy and delicious home-cooked dish. Peel and cut the pumpkin into pieces, cut the pork belly into pieces, blanch in a pot and remove for later use. Add a small amount of oil to the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add pork belly and pumpkin pieces, add water and simmer until the soup is thick.

The above five methods allow you to try different ways to make the pork belly taste of the ingredient and give it a rich taste. Whether it's teriyaki, fried rice or plum pork slices, it will bring a delicious cooking experience to your family and friends.

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.

1.The green onion white and green onion are processed separately, the green onion white is cut into sections and slowly hidden, and the green onion is minced; Brown sugar is beaten into small pieces with a knife.

2.Pour an appropriate amount of boiling water into the pot, add the pork belly pieces and green onions, blanch for 5 minutes, then remove and wash the pot.

3.Pour the blanched and drained pork belly into a clean pan and fry over low heat (without oil).

4.Fry until the surface of the meat is a little browned, do not fry too much, and ooze some oil, add brown sugar cubes, and stir-fry evenly over low heat.

5.Stir-fry slowly over low heat until the sugar melts, during which you should constantly stir-fry, one is to avoid the sugar sticking to the pan, and the other is to make the sugar balls which juice is wrapped in orange mountains on the meat pieces.

6.Pour in an appropriate amount of boiling water, the amount of water is not over the meat, add the hawthorn slices, and cook over low heat for about 30 minutes.

After a few minutes, turn the heat to medium, add 1 tablespoon of dark soy sauce, an appropriate amount of salt, and stir-fry constantly - the final step of "collecting the juice" is very important, you must not go away, you must keep stir-frying, so that the soup wraps around each piece of meat.

8.Sprinkle with chopped green onions.