How to make delicious braised pork It is best to be simple and delicious

Grandma's braised pork recipe details the cuisine and efficacy: home cooking recipes.

Grandma's braised pork production materials: Ingredients: 1 kg of pork belly.

Seasoning: 1 tablespoon oil, 4 slices of ginger, a pinch of shallots, an appropriate amount of cooking wine, an appropriate amount of dark soy sauce, 3 tablespoons of sugar, 1 2 teaspoons of salt.

Teach you how to make grandma's braised pork, how to make grandma's braised pork delicious Speaking of braised pork, many diners are salivating, first of all, the meat that chooses to make braised pork must be pork belly, the kind of three-layer fat and refined meat, and with ribs, the braised pork made of this kind of meat is fatty and tender but not greasy, and the meat next to the ribs is tender.

There are many ways to cook braised pork, Sichuan flavor, improved taste, and Jiangnan people like the commonly known as grandma braised pork, when you do it, the choice of taste can be adjusted according to your own preferences, generally northerners like to put some chili peppers and ingredients to stew together, and Jiangnan people like to taste sweet and fragrant, so you can add or subtract condiments to season appropriately in the production process. The grandmother's braised pork introduced below is a Jiangnan-flavored one, and it melts in your mouth, which is very delicious.

Method: 1. Boil water in a pot, add 1 tablespoon of cooking wine, blanch the pork belly in boiling water, and remove the meat for later use after the meat has no blood.

2. Heat the oil pan over medium heat for 5 minutes, add sugar (brown sugar and white sugar are acceptable), slowly melt the sugar, put in the pork belly and stir-fry for a while, and then put the knotted shallots and ginger slices. After seeing that the meat is colored, put an appropriate amount of dark soy sauce and rice wine and continue to stir-fry (rice wine can be 50ml or 100ml).

3. Take a medium-sized pot, put the fried meat into the pot, stir it, see how much water is inside, put in a small amount of water, the water is about 2 3 of the meat, simmer slowly over low heat after boiling, try whether it is crispy with pointed chopsticks when stewing, turn on the high heat after crisping, drain the juice, and put the green onion on the plate.

Tips: 1. Don't be anxious when melting sugar, and boil slowly over medium heat, otherwise it will be easy to burn the bottom. 2. The ratio of rice wine and water is not fixed, if you like the taste of wine, you can add more rice wine, add less water, and finally the position of the water depends on the draft of the pot you use, if it is the kind of waterless pot (for example:

Zwilling pot, Fissler pot, etc.) can be simmered slowly without adding water, and will not be stewed dry.

The pork belly is super delicious to do.

Method. 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. Grinding.

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

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

8. Put the cooking wine and spice packets into the 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, collect the soup on high heat, and eat it when it is bright and thick.

Ingredients. Pork belly, dark soy sauce, ginger, beer, rock sugar, light soy sauce.

Method. 1. Cut the pork belly into 2 cm cubes.

2. Add ginger slices and meat to the high school and stir-fry over high heat until the oil comes out.

3. Add half a can of beer, add three spoons of light soy sauce and one spoonful of dark soy sauce, and add rock sugar.

4. Bring to a boil over high heat, stir-fry evenly, then turn to low heat and simmer for half an hour.

5. Turn to high heat and stir-fry to dry, about five minutes.

Many people have never missed this stoppage, and it is no wonder that Hengchong is very greasy.

The simple and delicious preparation of braised pork is as follows:Ingredients: 1000 grams of pork belly.

Excipients: 1 star anise, 1 tablespoon of cooking wine, 1 teaspoon of salt, 1 can of beer, 5 eggs, appropriate amount of ginger, 1 green onion, 3 bay leaves, 1 cinnamon, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce.

Steps: 1. Prepared ingredients: bay leaves, star anise, cinnamon, Sichuan pepper, dried chili pepper, cinnamon.

2. Pot the pork belly under cold water, put ginger and shallot cooking wine.

3. Stir-fry the sugar color, remember to stir-fry slowly over low heat.

4. Stir-fry until all the rock sugar is melted, and small yellow bubbles will rise from the bottom of the pot.

5. Pour the pork belly into the pot, turn to medium heat, and stir-fry quickly, so that each piece of meat is coated with sugar.

6. Add the ingredients and burst the fragrance.

<>8. Cover the pot and simmer over low heat.

9. Finally, reduce the juice over high heat.

Braised pork is simple and delicious to make:

Ingredients: 750 grams of pork belly.

Excipients: appropriate amount of oil, 20 grams of white sugar, appropriate amount of salt, 2 star anise, 1 spoon of dark soy sauce, 10 Sichuan peppercorns, 2 bay leaves, 1 cinnamon, appropriate amount of grass fruit, 20 grams of green onion and ginger.

Steps: 1. Wash the pork belly and cut it into small cubes, cut the green onion and ginger, prepare the seasonings, and the must-have pepper star anise in the general kitchen, and bay leaf cinnamon.

2. Blanch the cut meat in water, put the meat into the pot with cold water, boil over high heat, wait for the dirty floating powder to come up, boil it for a while, and then take it out, rinse the meat with clean water and set aside.

3. Put oil in the pot, put in white sugar or brown sugar, fry the sugar color, this is the key, pay attention to the heat, the sugar color is not fried and the color will be bad, the meat will be bitter after the heat is fried, so it must be low heat, the sugar begins to melt slowly, into caramel color, begins to bubble and then the foam disappears and begins to smoke a little, quickly pour the meat in, this action must be fast.

4. Quickly stir-fry the meat pieces to make them evenly colored, and turn on the high heat at this time.

5. Put all the spices in it, stir-fry it to bring out the fragrance, pour in a little dark soy sauce, and the color will be more beautiful.

6. Add water, the meat can be over, boil and simmer for 20 minutes on high heat, simmer for about half an hour on low heat, add two rock sugar in the middle, which can make the color of the meat more beautiful, and put salt when turning to low heat.

7. The soup is slowly consumed, and the stewed meat has been crispy, so reduce the juice over high heat and remove it from the pot.

8. The home-cooked braised pork that is fat but not greasy, melts in the mouth is ready, and two bowls of rice per person are not enough.

The delicious and simple tricks for making braised pork are:

1. A small amount of cooking wine, a small amount of salt, a little sugar, a small handful of shallots, a little star anise, a little cinnamon, five bay leaves, a few peanut oil, five cloves of garlic, a few pork belly, and a small amount of dried chili.

2. Cut the washed pork belly into 3cm long cubes, pay attention to the fat and thin, cut the ingredients, cut the dried chili pepper into sections, slice the ginger, cut the shallots into sections, and remove the head of the garlic.

3. Heat oil in a pot, add pork belly, add cooking wine and continue to stir-fry. Stir-fry until golden brown, set aside, and leave the bottom oil in the pan.

4. Stir-fry the green onion, ginger, star anise, cinnamon and garlic to enhance the fragrance, continue to stir-fry the dried chili pepper and bay leaves, pour in the fried pork belly, and continue to stir-fry.

5. Add dark soy sauce to color, a little water, put an appropriate amount of salt and sugar, stir well, simmer on low heat for an hour, add red pepper and garlic white segments, continue to stir-fry, and put it on a plate.

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? 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.

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.

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

Many people miss this step, no wonder it's greasy.

The pork belly should be fried first.

Generally speaking, the method of braised pork in restaurants or other places is more complicated and difficult to fully realize at home. Start by choosing a few pork belly and cut them into pieces 3 cm long and 1 cm wide, as even as possible in large towns. Remember, the hair should be cleaned for a certain number of buckets, and washed repeatedly with water.

Otherwise, the meat will have a strange smell) Next, prepare the seasoning: green onions, cut into sections; garlic, cut only one knife per clove; ginger, diced; Sichuan pepper, several; large material, two; cinnamon, a small piece. Put these in a bowl for later use.

Thirdly, take an iron pot, put it on the fire, add water, boil, put the meat into the pot, remove the foam, wait for the meat to be slightly hard, take it out, and drain the water. (This can also remove the strange smell of meat) Fourth, take a casserole, add a little water, and put it on the fire. Fifth, take an iron pot, put it on the fire, the pot is hot, add an appropriate amount of oil, after the oil is hot, add some sugar, at this time, the shovel should keep stirring, when the oil foam turns up and down, put into the meat, keep turning, so that the meat is evenly colored.

The heat of sugar dipping? Otherwise, it will be extremely unpalatable) Sixth, put the seasoning in a pan, stir-fry, and add a little soy sauce. The first royal Bi Xun Qi put the meat into the clay pot and added an appropriate amount of green water.

Boil. After the eighth boil, turn off the heat and about 50 minutes. 9. Add cooking wine, salt and cook for another 15 minutes.

Tenth, eat! The selection of materials in each part should be mastered, and it will be better to practice a few more times. This method is perfect for home production.

Ingredients. 500 grams of pork belly.

Accessories. Ginger five slices changed.

One grass fruit. Rock sugar to taste.

Eight anise (small).

Ingredient. A teaspoon of salt.

One-third tablespoon dark soy sauce.

Light soy sauce to taste. A tablespoon of cooking wine.

Appropriate amount of monosodium glutamate. Steps to prepare braised pork.

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2.Cut the pork belly into mahjong-sized pieces, rinse them well, put a tablespoon of cooking wine, and soak for one hour. Remove and drain.

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3.Put oil in a pan and stir-fry the meat pieces until they are slightly browned.

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

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5.Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well.

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6.Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt.

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7.Simmer until the pork belly is crispy, put rock sugar on high heat to reduce the juice, shake the pan, do not turn.

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8.It's good to wrap the soup evenly on the meat! Add some MSG to taste.

This pork belly is not blanched, but replaced by soaking, which can better retain the aroma of the meat. But maybe the kitchen cleanliness fetish can't stand it. In fact, it can also be blanched. It's up to you.

In addition, the process of frying sugar has also been changed, and the rock sugar is used at the end of the juice. It will play a role in adding color, cherry blossom resistance, fragrance and brightening. If you are not used to so much sugar, you can reduce it.

Be sure to wok-casserole-wok, because only using a wok will not have a crispy feeling, and the juice will be used in a casserole, and it is not good to collect the juice. It doesn't have that rich, sticky color.

The fragrant braised pork has always been everyone's favorite, so how to make braised pork delicious and simple? Below I will introduce you to a few practices, I hope you like it.

Method 1:

1.Prepare the ingredients: Slice the green onion and slice the ginger.

2.Cut the pork belly with the skin into large pieces I don't think it's the pork belly.

3.A small amount of oil from the pot, rock sugar on low heat to fry and melt, there may be black smoke, don't be afraid, then turn on high heat, pour the meat and all the seasonings before and stir-fry, fry until the meat changes color, add light soy sauce and dark soy sauce and salt, fry evenly, add water and don't pass the meat.

4.When the pot is boiled and simmered over medium heat, it will be stewed until there is no soup at all, and when only the oil is left, the oil is the oil that was fried before the sugar color, and it is OK.

5.It's delicious, come and try it. My family doesn't like to eat sweet, so the sugar color is not too heavy, so red because the soy sauce poured a lot, the final juice must be kept stir-frying, the soup will be viscous, fried to the viscous strength you will find that there is only clear oil left in the pot, at this time it will be good, I wish you success.

Method 2:

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. Put the cooking wine and spice packets into the 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.