How to make braised pork delicious, how to make braised pork delicious?

How to make braised pork 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.

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

Ingredient breakdown. Pork.

500 grams. Ginger.

Five pieces of grass fruit. A rock sugar.

Appropriate amount of star anise. Eight (small).

Salt. One teaspoon dark soy sauce.

One-third tablespoon light soy sauce.

Cooking wine to taste. One tablespoon of monosodium glutamate.

Amount. 1) Cut the pork belly into mahjong-sized pieces, rinse well, add a tablespoon of cooking wine, and soak for 1 hour. Remove and drain.

2) Stir-fry the meat in oil until lightly browned.

3) Add dried chilies, grass fruits, star anise, ginger and stir-fry until fragrant.

4) Add 2 tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well.

5) Add boiling water, submerge the meat, transfer to a casserole and simmer for 2 hours, add salt.

6: Simmer the pork belly until crispy, add rock sugar over high heat to reduce the juice, shake the pot, do not turn.

7: Wrap the soup evenly on top of the meat! Add some MSG to taste.

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.

Blanch the pork belly, stir-fry the pork belly in the pot and stew it with sugar, and add eggs.

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

Fatty but not greasy braised pork.

Most of the braised pork is made of pork belly, so many people will feel tired, in fact, this is related to the cooking method, a braised pork with enough heat can completely melt in the mouth, fat but not greasy! It is understood that many friends who feel that braised pork is greasy, when they make braised pork, they often compress the process of cooking a lot in order to save gas, or want to eat quickly, so the finished product looks like braised pork, but the taste is very different! In this issue of the food tutorial, Tianjian Food Square is ready to share with you the correct family practice of braised pork, friends who like to eat braised pork, let's take a look at how to make it.

Before starting the formal production, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 cinnamon, 5 bay leaves, 5 dried chilies, 1 piece of ginger, 2 white green onions, 40 grams of rock sugar, an appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

Step 1: Clean the pork belly first, then put cold water into the pot, add the ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, ** cook the pork belly!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot, and then according to your preference, change the knife and cut it into rectangular strips of uniform size, but it is not recommended to cut it too small, the cooked pork belly is easier to cut, and the shape can also be cut more square, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients, and put them on a plate for later use.

Step 3: Heat the pot, put the chopped pork belly into the pan one by one, fry until browned on all sides, fry part of the fat of the pork belly, and then serve it out for later use.

Step 4: Fill out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar color, then add about 750ml of boiling water, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried chili), then cover the pot with a lid, boil over high heat, and then turn to low heat and simmer for 45 minutes.

Step 5: After stewing, there is not much soup left in the pot, use chopsticks to pick out the spices, and then turn to high heat to collect the juice, remember to stir with a spatula while burning when the chain of collecting juice is informed, to prevent the pot from pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

In this way, the [braised pork] that is fat but not greasy, and melts in the mouth is completed.

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.