Make braised pork, it is easy to paste when stir frying, what to do

Put some oil in the pan first, then stir-fry slowly over low heat.

Fry over medium heat first, wait for some oil to come out, put it on low heat, and add a little ginger and shallots to taste by the way, and see that the meat changes color and hardens to bring out the fragrance. Put the water on (be sure to boil it). Turn on the fire.

Turn to medium heat when boiling. Add soy sauce (presumably you will find it more troublesome to fry the sugar) and add green onions, ginger and garlic. Salt.

Pepper. Aniseed. Cinnamon.

Sugar. Wait for the soup to dry. Remove from the pan.

It's ready to eat.

First of all, braised pork is not fried. The method is as follows: good pork belly, boiling water blanching to remove dirt, cut the size of mahjong pieces, such as in a pot of cold water, remember that the water needs to be submerged in the meat pieces, boil over high heat, skim off the foam, add cooking wine, cook until eight mature, add soy sauce, and then roll, put in white sugar (in fact, brown sugar and white sugar rock sugar are available, depending on the convenience of personal materials), change to low heat and slowly boil, at this time, you need to pay attention to flipping, prevent sticking to the pot, until the soup is viscous, so that the simple braised pork is completed.

The key is to have enough soup and be careful to turn it – it won't stick to the pan.

You can also do it in the following ways:1Heat the oil, add two tablespoons of sugar and two taels of fresh ginger (one large piece) and stir-fry for a while.

2.Add the pork belly and stir-fry until the color turns yellow and the oil is stir-fry. 3.

Add water to spread over the meat, add a little soy sauce, salt, two taels of Chinese vinegar (two taels!). ), cloves.

Four or five. 4.Add carrot cubes about 10 minutes before cooking. 5.Remove from heat when the water is drained. The key points to avoid paste are that the oil should not be too little, stir-fry frequently, add ginger slices, and the fire should not be too large.

Braised pork is fried and then simmered over low heat.

Make a small heat and heat the pot first.

If pork or pork ribs, beef and mutton are burned, they need to be treated separately according to the situation.

1.The meat or pork ribs are just because the soup is dry, sticky, slightly browned, and has a mushy taste, but it does not affect the eating.

The method is as follows: put the green onion section at the bottom of the pot, wash the paste noodles on the green onion section, sprinkle a spoonful of cooking wine, turn on low heat, slowly heat up, let the aroma of the green onion volatilize, and pour vinegar on the side of the pot, the vinegar is volatile, which can remove the odor. Cover the pot.

After the green onion fragrance comes out, add a little water, pour in a little soy sauce and an appropriate amount of sugar, turn the meat over, and turn off the heat. After letting it sit for a few minutes, open the lid again, the aroma has replaced the burnt taste, and the reprocessed meat tastes like a barbecue, which is very strong!

**From the web.

This method is suitable for emergency remedies when the meat is burned, if the rice is paste, put the green onion into the rice, cover the pot, and then take the pot away from the fire, after natural cooling, the paste taste is basically gone.

2.If the meat or ribs have a few pieces of paste, they will be charred black.

Solution: Clip out the meat, cut off the paste, and change the pot again. Same method as above.

Since the soup in the pot has dried up, the meat will be harder, so be sure to add a little water again and add seasonings to taste. If it is mutton, you can add some cumin powder, chili powder, etc., and it tastes like barbecue.

After the sugar color is fried and bitter, you can add water. If the sugar is overfried, it is recommended to add boiling water after the sugar is caramelized, mix well, and after cooling, it will not be a hard candy lump, but a sticky syrupy that can be dipped and eaten. The key to the quality of sugar color frying lies in the heat, the temperature of the sugar color should not be too high, if the fire temperature is too high, there will be bitterness and burnt taste.

The best temperature for sautéing sugar is between 180 and 190 degrees.

The correct way to make braised pork:

Ingredients: 500 grams of braised pork.

Accessories: 1 shallot, appropriate amount of rock sugar, 6 dried red peppers, 4 slices of ginger, 3 star anise, 4 bay leaves, 1 tablespoon of salt, 1 2 tablespoons of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

1. Prepare other auxiliary materials that need to be cooked.

2. Wash the pork belly and cut it into cubes according to your preferred size.

3. Put the sliced pork belly in a pot under cold water, add ginger slices, pour in an appropriate amount of cooking wine, boil over high heat, blanch it, and skim off the foam. Remove and drain, and set aside.

4. [Tips] Put the drained pork belly pieces into a waterless and oil-free pot and stir-fry over low heat.

5. [Tips] Be sure to use low heat, stir-fry until the surface of the pork belly is golden, and a lot of oil appears at the bottom of the pot, and then put out the pork belly, and don't pour out the oil in the pot.

6. Continue to low heat, use the fried lard in step 5, after the oil is hot, add an appropriate amount of rock sugar, and stir constantly with a spatula until the caramel color is obvious.

7. Then pour in the stir-fried pork belly and stir-fry until the pork belly is evenly caramelized.

8. Add chives, star anise, bay leaves and dried red pepper and stir-fry until fragrant.

9. Pour in an appropriate amount of light soy sauce and dark soy sauce to color, and stir-fry until each piece of pork belly is evenly colored.

10. Add an appropriate amount of water, completely cover the pork belly, cover the pot, and simmer over low heat.

11. Simmer for about 40 minutes, you can see that the soup is significantly reduced, add 1 tablespoon of salt at this time, and start to reduce the juice on high heat.

12. Don't take away all the soup, just leave a little bit, and add half a spoon of monosodium glutamate before cooking.

13. The fragrant braised pork is ready.

I've had this experience too, and I basically can't get rid of ......

Unless you change the method and change to stew, you have to make sure that the sugar is pasted instead of the meat is also pasted, if the meat is paste, it can only be thrown away, because there are carcinogens sugar paste, use cold water to fry the meat, add some vinegar, cook for a few minutes to remove the meat and then use the method of stew, there will be basically no mushy taste

It is not recommended to eat fried meat, which will produce carcinogens, and long-term consumption can easily lead to cell cancer, affecting health. When stir-frying meat, it is best to stir-fry the kernel over low heat to prevent the meat from becoming mushy. Water can be added appropriately to prevent scorching.

Grilled, sautéed and stewed meats are no longer fit for consumption when they become pureed.

Carcinogen benzopyrene will be produced after stir-frying meat, which is not conducive to physical health after eating, and eating fried meat with socks for a long time is easy to cause lesions in internal organs. For the sake of health, it is not recommended to eat it after stir-frying meat and paste.

When stir-frying meat, you can cut the meat into small pieces, which can speed up the ripening speed of the meat and prevent it from becoming scorched in a short time. When stir-frying meat, you need to keep stir-frying, increase the contact area between the ingredients and the pot, and make the meat cook thoroughly as soon as possible.

When the fried meat is about to become mushy, it is necessary to add water to it appropriately, which can form a protective layer between the meat and the bottom of the pan to prevent the meat from becoming mushy. Except for fried meat that is no longer fit for consumption after it has become paste, barbecued and stewed meat cannot be eaten after it has been burned.

If the degree of burnt paste is not too strong, you can cut off the burnt part and then go back to the pot to fry. If it is too mushy, it is recommended not to eat it, because eating burnt meat is not healthy for the body. Braised pork, a well-known popular dish, all major cuisines have their own characteristics of braised pork.

Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of methods, which have certain nutritional value.

The practice of braised pork will also be slightly different from place to place. In the south, it is customary to use dark soy sauce to tone the color, while the north prefers to fry the sugar color. The raw materials are generally selected from the best pork belly, the so-called good pork belly should be clearly layered, and generally about five layers are better, so it is called "pork belly".

Braised pork contains protein, fat, vitamin A, B vitamins, dietary fiber, carotene, thiamine, folic acid, calcium, phosphorus, potassium, sodium and other nutrients.

It is recommended to pour it out after the braised pork candy is fried, because the burnt sugar contains carcinogens, which will affect your health after eating. Pour out the burnt sugar in the pot, brush the pot and then fry Qi Yin again, when frying the sugar, you need to turn on low heat, and keep stirring, so as not to paste the bottom, and wait for the sugar to fry jujube red to guess the meat in the pot and stir-fry.

Braised pork sugar fried paste, indicating that harmful substances have been produced in it, no longer suitable for consumption, such harmful substances have strong carcinogenicity, long-term consumption will lead to organ lesions, affect physical health, it is best to discard it, do not eat again.

After the braised pork is fried and the sugar is pasted, you can pour out the sugar, do not put the meat in the pot, clean the pot and then put the sugar to fry again, so that the color of the fried meat is also more beautiful, there will be no burnt black and burnt taste, and it is healthier to eat.

Don't turn on too much heat when making braised pork and stir-fry sugar, slowly boil the sugar into jujube red with low heat throughout the whole process, and keep stirring during the boiling and melting process, so as not to make the sugar sticky and mushy, and also make the meat more ruddy and attractive.

1. If it is not particularly mushy, you can cut off the burnt part and go back to the pot to stir-fry. If it is very mushy, it is recommended not to eat it again, which is prone to gastrointestinal discomfort and affects physical health.

2. Braised pork is a well-known and delicious dish, which tastes soft and sweet, mellow and delicious, fat but not greasy, and is very popular with people. The practice of braised pork is widely spread in China, and there are twenty or thirty kinds of it.