How to make braised pork red, how to make braised pork

First, cut the pork belly into pieces of about three centimeters, put it in boiling water and cook for three minutes, remove it and set aside; This is to reduce the foam in the stew later. After the pot is hot, pour a little oil, after the oil is slightly hot, put in the sugar, stir, wait until the sugar begins to change color, put in the pork belly and fry, at the same time, put in a small amount of soy sauce, so that the meat will become red, and then put in the cinnamon, star anise, pepper, bay leaves and other stewed meat materials, as well as green onions, ginger and garlic, cooking wine salt, etc., stir-fry a few times, then pour in the appropriate amount of water, cover the lid, boil over high heat, and then turn to the smallest low heat, stew for an hour, spray fragrant, slippery, let you reminisce for three days of braised pork is done.

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

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.

A few simple steps to teach you how to make delicious braised pork.

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.

Cut the pork belly into pieces, put some cooking wine in the water to remove the smell, boil to remove the blood foam, burn the sugar, put Wang Zhi and bean curd to color, add boiling water and stew.

First choose the pork belly with skin, boil it in hot water and remove it, overoil it, increase the sugar color, bay leaves, adjust the taste and cook it for a long time.

Ingredients: 800 grams of pork belly, accessories, 1 green onion, 1 ginger, 2 tablespoons of brown sugar, 3 star anise, half a spoon of Sichuan pepper, 1 tablespoon of dark soy sauce, appropriate amount of salt, 5 grams of peanut oil.

Method:1Pork belly with skin for later use, preferably pork belly meat, layer by layer is best 2Cut into evenly sized cubes

3.Blanch the pork belly in boiling water and set aside for seasoning

4.Put peanut oil in the pot and stir-fry vigorously for a while, until the oil is slightly out 5Add the dark soy sauce, continue to stir-fry, add the green onion ginger, Sichuan pepper, star anise 6

Add boiling water, bring to a boil over high heat, add 2 tablespoons of brown sugar like this 7Simmer on low heat for 1 and a half hours, add salt and simmer for a while, and the meat soup can be thick 8Fat but not greasy braised pork out of the pot.

Wash the meat, add water to boil, remove the foam, cut it into pieces, add rice wine, soy sauce, and salt to continue cooking. Not to eat.

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Main ingredients]: A piece of fresh pork belly (about 2 catties, Sichuan's pork belly is generally weighed according to the strip). 【Seasoning Ingredients】:

2 green onions, 1 small piece of ginger, 1 small dried peppercorn, 2 star anise, 2 sand ginger, 1 small piece of cinnamon, 2 bay leaves, 1 tablespoon of rock sugar, appropriate amount of soy sauce, appropriate amount of cooking wine, 1 grass fruit, a little nutmeg, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of vegetable oil. [Production process]: 1. Clean the pig hair on the meat skin first, and then clean the whole piece of pork belly.

2. Add an appropriate amount of water to the pot, bring to a boil, blanch the washed pork belly for 30 seconds, take out the pork belly, let it cool and cut it into evenly sized pieces. 3. Clean the green onions and ginger, cut the green onions into sections, and cut the ginger into slices. Wash the spices with water (personal habit, the spices are stored for too long, and I think it will be clean when I wash them, so I just rinse them simply).

4. Put an appropriate amount of water in the pot again, put in the pork belly pieces, put in a few sections of green onions, a few slices of old ginger, a small grasp of dried peppercorns and boil, then add an appropriate amount of cooking wine, continue to blanch, clean up the blood in the pork belly, the pork belly pieces are not sandwiched, and use a colander to remove the meat pieces. 5. Heat up the pan, add an appropriate amount of vegetable oil to fry and heat, put the pork belly pieces into the pot and start stir-frying, stir-fry the fat in the fatty meat, stir-fry the pork belly fragrance, stir-fry the pork belly until the color is yellow, and take out the pork belly to leave the bottom oil. 6. Add a tablespoon of rock sugar, boil the rock sugar over low heat until it is yellow, and then pour the pork belly pieces into the pot and stir-fry, and the pork belly will be evenly fried with sugar.

Add 2 star anise, 2 sand ginger, 1 small piece of cinnamon, 2 pieces of bay leaf grass fruit, a little nutmeg and other spices and stir-fry for a while, continue to add an appropriate amount of soy sauce and a little cooking wine and stir-fry evenly. 7. Add an appropriate amount of water to boil, turn to low heat and simmer for 30 minutes, boil the soup less, and use high heat to reduce the juice and put it on the plate.

Cut the pork belly into cubes, put cold water in the pot, blanch the meat pieces, boil the pot for 1o minutes, remove the dry water, put white sugar in the pot, boil it into sugar color, put the meat pieces, put hot water after stir-frying, and put the meat on it, put the seasoning, peppercorns, ingredients, light soy sauce, dark soy sauce, green onion, ginger, garlic, cinnamon, etc., stew and collect the juice.

Main ingredient: pork belly.

Auxiliary materials: chili pepper, Chaotian pepper (red, small), garlic, ginger.

Condiments: sesame oil, light soy sauce, hot sauce, rice wine, hoisin soy sauce, light soy sauce, sesame oil.

Method: 1 After cleaning, the chili pepper is cut into half-centimeter-wide strips with an oblique knife, and the small chili pepper is cut into cylindrical half-centimeter-long segments.

2 Cut the garlic and ginger slices into slices.

3 Dilute the hot sauce with cold water and stir well. If you feel the sweetness of the chili peppers, you can do without hot sauce here.

4 Wipe the top layer of pork belly with kitchen paper, cut into slices and place in a bowl.

5 Add sesame oil and light soy sauce to a bowl of pork belly, grasp it vigorously and slowly, and marinate for a few minutes.

6 Shoot in a clean pot, turn to a simmer after boiling, and stir the chili peppers in a spicy dry pot.

7 After the chili peppers are dry, pour in the small chili peppers and dry them again. After the aroma goes out, it is served and reserved.

8 Remove from the pan again, pour in a small amount of oil, bring to a boil and add the marinated pork belly slices and stir-fry.

9 When the pork belly has faded, add the garlic and ginger slices.

10 Pour in the appropriate hot sauce according to your taste, add rice wine and stir-fry until the sugar color is fried.

11 Pour in the dried and flattened chili peppers and baby chilies, stir-fry well, then pour in the seafood soy sauce and light soy sauce.

12 After stir-frying twice, it can be served on the plate, and served with the lotus leaf cake, which is very fragrant to eat!

This is more, it depends on whether your taste is light or heavy, of course, the heavier the taste will definitely taste better.

Ingredients: 2 potatoes, 300 grams of pork belly, 1 star anise, 10 Sichuan peppercorns, ginger, green onions, cooking wine, sugar, soy sauce, vegetable oil, salt.

Method 1: Boil the pork belly in boiling water and cut it into pieces.

2. Put a little vegetable oil in the pot, add half a tablespoon of sugar after heating, and stir constantly with a spatula.

3. After the sugar melts and turns brown, add the meat pieces and stir-fry until completely colored.

4. Add two slices of ginger, one star anise, peppercorns, cooking wine, soy sauce, and enough water.

5. After the heat boils, change to low heat and simmer, during which the potatoes are peeled, cut into hob pieces, and cut the green onion into sections.

6. After about 30 minutes, add the potato wedges and continue to simmer.

7. Around half an hour, the potatoes are cooked, the juice is thickened, add an appropriate amount of salt, stir well, sprinkle with green onions and remove from the pot.

Tip: White sugar is the best ingredient for coloring. On low heat, with less oil, slowly stir with a spatula, some small bubbles will appear at first, and when the bubbles disappear, they will turn brown. If the fire is too large, it will not only affect the shape, but more importantly, the taste is not good.

Ingredients: pork belly with skin.

400g of auxiliary ingredients, cooking oil, a small amount of salt.

A small amount of MSG. Cooking wine to taste.

Ginger ale to taste. A few drops of light soy sauce.

Appropriate amount of dark soy sauce. Brown sugar to taste.

1 tablespoon nutmeg. 2 cinnamon.

1 Sichuan pepper. 2 bay leaves.

3 pieces of star anise. 3 steps.

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 moderately sized pieces, put them in a pot of boiling water again to boil off the blood, remove and drain the water

Put less oil in the pot, add brown sugar, light soy sauce, dark soy sauce and boil over medium heat until the sugar bubbles 4Add 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.

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

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

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

Directions: 1 Prepare the ingredients.

2 Cut the pork belly into 2 cm cubes; Put the green onions, ginger slices, star anise, and Sichuan peppercorns into the seasoning box.

3 Add water to the pot, add three slices of ginger, blanch the chopped pork belly in cold water, skim off the foam after boiling, remove the water and set aside.

4 Put a little vegetable oil in a wok, turn on medium-low heat, add rock sugar and stir-fry the sugar. When the rock sugar cubes slowly liquefy and bubble slightly, the sugar color is ready.

5 After the sugar is fried, immediately add the pork belly with controlled moisture and stir-fry a few times, add an appropriate amount of boiling water, and cook on high heat for 3 minutes.

6 While the heat is boiling, prepare the pressure cooker, put light soy sauce and seasoning box in the pot7 When the time is up, pour the pork belly and soup into the pressure cooker, cover the lid, buckle the pressure valve, turn on the high heat until the steam starts, change the heat to low and cook for 20 minutes.

8 Start another wok, put a little vegetable oil, add garlic, turn on the minimum heat, turn off the heat after the garlic surface is browned, and then turn off the heat for later use9 Turn off the heat after the pressure cooker is up to time, leave it for 15 minutes, carefully remove the pressure valve, open the lid, pour the pork belly and soup into the garlic wok, put in 3 rock sugars, turn on high heat to reduce the juice. When the soup is rich and begins to bubble, add salt to adjust the taste, and cook for another 1 minute, then turn off the heat and put it on a plate.

1. Wash the pork belly and cut it into 4 cm square pieces for later use.

2. Cut the green onion into large sections, slice the ginger and peel the garlic for later use.

3. Wrap the ingredients, peppercorns and cinnamon with gauze and seal the mouth for later use.

4. Make a little oil in the pot, add the sugar and fry slowly with a shovel when the oil is cold.

5. When the sugar in the pan turns dark red, add the soy sauce and the sliced pork belly.

6. Stir-fry the pork belly until the sugar is evenly wrapped and slightly oily.

7. Put in warm water at about 60 degrees until the meat is just over the meat.

8. Cook the wine and turn on high heat.

9. Cover and simmer slowly until the pork belly is 9 mature.

10. Add salt and a little sugar to taste and continue to simmer until the pork belly is soft and flavorful.

11. Pick up the spice packets, and the soup will be bright and thick over high heat before it can be eaten.

Tips: 1. Step 6: The stir-fry of pork belly is to make the finished product more mellow and delicious, and cannot be omitted.

2. Step 7 stew the meat in warm water to keep the meat from tightening, so pay attention to it.

Ripening and re-seasoning is also to make the finished product more fluffy and fragrant.

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.

A few simple steps to teach you how to make delicious braised pork.

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.

The home-style braised pork method is delicious and the rice is fat but not greasy.

With a drop of water and without spices, you can make delicious braised pork.

You don't need to boil the sugar-colored rookie version of the braised pork, and the boiled paste is still fat but not greasy.

Cut the pork belly into large pieces, add rock sugar, stir-fry, add the prepared ingredients, and simmer over high heat for 40 minutes.

How to cook braised pork? Cut the braised pork into pieces, add green onion and ginger cooking wine to remove the smell, add oil to the pot, add rock sugar and pour it into the pot to melt, then pour in the braised pork and stir-fry.

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.

A few simple steps to teach you how to make delicious braised pork.

You don't need to boil the sugar-colored rookie version of the braised pork, and the boiled paste is still fat but not greasy.

The home-style braised pork method is delicious and the rice is fat but not greasy.

With a drop of water and without spices, you can make delicious braised pork.