What is the most basic way to make braised pork?

Blanch the pork belly and set aside, pour a little oil into the wok, then add rock sugar to fry the sugar color, put in the pork belly and stir-fry evenly, so that the meat pieces are evenly coated with sugar color, then pour in cooking wine, add water to cover the pork belly, put in ginger slices, star anise, bay leaves, peppercorns, cinnamon, soy sauce and simmer for 40 minutes.

After the pork and rock sugar are stir-fried in the pan until the sugar is colored, add shredded ginger, cinnamon, star anise, water, seasoning, and simmer for 20 minutes.

First of all, we boil the oil, add sugar, fry the sugar color, then put the pork belly into the pot, stir-fry until it changes color, fry the fragrance, add green onions, ginger slices, star anise, and then put in warm water and simmer for about half an hour.

Method: 1. Stir-fry the sugar color: Put a teaspoon of oil in the wok and put a handful of rock sugar.

Heat over medium-low heat and stir with a hand spoon. The sugar melts in the oil, note: the sugar in the oil will bubble yellow for a moment, grab the liquid key at this moment, put the meat pieces into the iron pot, and turn to medium heat.

Add a few drops of dark soy sauce (not light soy sauce) and stir-fry without stopping. Stir-fry until the meat is crimson on the **.

It's interesting. What color you fry the meat, what color does the meat you end up burning.

2. Pour the meat into a casserole or enamel pot. The most basic ones are two things: ginger and rice wine. Other onions, garlic, star anise, cinnamon, meat and the like are as you like.

3. Add water. There is a saying: cold water, fresh soup, hot water, fresh meat. Braised pork is not pork rib soup, so be sure to heat the water. The water should be fresh from the meat, and then add 1 tablespoon of light soy sauce (not dark soy sauce).

4. When to put rice wine. Rice wine was originally a humid south, people used it to accompany meals to ward off the cold, into the meat dishes to taste fishy, into the vegetarian dishes to enhance the fragrance, so when the chefs say rice wine, they will use a word - "cooking". Braised pork with rice wine is also cooking, namely:

After the pot is boiling, pour in 2 teaspoons of rice wine, quickly cover the pot and turn to low heat.

5. In the future, you will practice your skills. Braised pork is very weird, you lift the lid once the taste is 3 percent, 7 percent when you open it twice, and more than three times (including three times) is equivalent to you eating a pot of meaty and no meat flavor.

6. To make braised pork, you need to have a good nose, and it is best for patients with chronic sinusitis to go to a restaurant. I don't eat meat, but when I can cook delicious meat, I just "listen". "Smelling" is the division of labor of the ear, and listening is the work of the nose.

When I "heard" the smell of meat in the room, I opened the pot, added 2 tablespoons of salt, and continued to cover the pot and simmer for 20 minutes before serving.

The basic method of braised pork is to have pork belly, braised ingredients.

Whether it is to entertain guests or put on Chinese New Year's Eve, this braised pork will definitely not go out of style. Even if the calories of braised pork are a bit high, it still can't resist people's love for braised pork. The braised pork dish I shared today is very simple, and the ingredients and seasonings required are the most basic at home.

1. In order to make this braised pork, I went to the vegetable market early in the morning to buy pork belly. If you want to buy good pork belly, you have to go early, if you go late, you can't buy good pork belly.

Pork ** skyrocketed, and I didn't dare to eat pork. Pork ** has dropped a little, and pork ** on our side is 24 yuan per catty. This kind of fat and lean pork belly is the first choice for braised pork, and then cut all the meat into pieces of the same size and put them in a bowl.

Chop some green onions and ginger slices and set aside.

2. Pour the cut meat directly into the pot of cold water and blanch it, add green onions and ginger slices to it, and then add cooking wine to remove the fishy smell.

There is no need to cover the pot when blanching the meat, otherwise the smell of the pig will not be discharged. After boiling over high heat, cook for about 2 minutes, turn off the heat, take out the meat, wash it again, control the moisture, and set aside.

3. Heat the pot first, and don't pour oil into the pot first. Then pour the dry meat pieces into the pan and stir-fry, and stir-fry part of the oil in the meat. This way, the meat is not too greasy.

After stir-frying the meat with some oil, put the stir-fried meat in a bowl for later use. Then use the oil from the stir-fry to fry the sugar, and put a few pieces of rock sugar in the pan.

Knock the rock sugar over low heat, crack it, and fry it until it is completely melted and the color turns jujube red. Quickly pour the meat in and stir-fry quickly, so that the meat can be evenly coated with sugar. The heat of this fried sugar must be mastered, the heat can not be passed, if it is fried, the sugar color will be black, and the meat will be bitter; If you put the meat in and fry it before the heat arrives, the braised pork will be too sweet, which will affect the taste.

The heat must be mastered, and you can master the heat by doing it a few more times at home.

Add ginger slices, green onions, red peppers, star anise, cinnamon, bay leaves and stir-fry to bring out the fragrance in the spices, then add an appropriate amount of light soy sauce and dark soy sauce to stir-fry until fragrant and stir-fry well. Then pour a bottle of beer into it, just enough to submerge the meat.

After boiling, cover the pot, turn to the lowest heat and simmer for about 30 minutes;

Add an appropriate amount of salt to taste during the stewing process, then cover the pot and turn to high heat to reduce the juice. Finally, when the soup in the pot is thick, turn off the heat and remove from the pot.

Okay, let's make this braised pork. The color is bright and attractive, the taste is soft and sweet, fat but not greasy.

The correct way to make braised pork

Ingredients: 400 grams of pork belly with skin.

Excipients: a small amount of edible oil, a small amount of salt, an appropriate amount of monosodium glutamate, an appropriate amount of cooking wine, a few drops of ginger juice, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, 1 spoon of brown sugar, 2 nutmeg, 1 cinnamon, 2 Sichuan peppers, 3 bay leaves, 3 star anise.

1. In order to make it easier to cut into pieces, we first wash the pork belly, and then put it in a pot of boiling water for a while.

2. Cut into pieces of moderate size, put them in a pot of boiling water again to boil off the blood, remove and drain the water.

3. Put less oil in the pot, add brown sugar, light soy sauce and dark soy sauce and boil over medium heat until the sugar is foamy.

4. Add the green onion, pour in 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 stir-fry 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 cook through the thick soup, sprinkle in monosodium glutamate and remove from the pot.

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.

Braised pork is delicious and easy to make:

Ingredients: 500 grams of braised pork.

Excipients: 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.

Steps: 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. Put the drained pork belly pieces into a waterless and oil-free pot and stir-fry over low heat.

5. 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 do not 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.

Braised pork, a famous popular dish, all major cuisines have their own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.