What is the method for making braised pork?

Simmer slowly over a slight heat, and the deliciousness is all in the heat. The method is super simple, and it is not an exaggeration to say that if you have hands, you will do it. You can make it with a casserole, an enamel pot, or even a rice cooker, so let's take a look.

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 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.

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.

Pork is the most popular kind of meat, although pork is now the most popular, but pork is still the most purchased meat, especially to buy some pork belly, because through pork belly can make very delicious dishes, it is braised pork.

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.

Simple and easy to learn, braised pork stewed three products, no problem.

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

The pork belly should be fried first.

Braised pork. <>

Ingredients: 2 kg of pork belly with skin.

2 cans of beer.

Dark soy sauce 15ml

Light soy sauce 30ml

1 green onion 6 8 slices of dried ginger (ginger).

30 grams of rock sugar.

Star anise: 2 pcs.

Cinnamon bark 1 piece.

3 bay leaves 4 pieces.

Grapes (sweet and sour fruits) 6 8 pcs.

1 tablespoon of cooking wine.

How to make a method of braised pork that is not hard or woody, and melts in your mouth.

Wash the pork belly with skin and cut it into pieces, pot it under cold water, add green onion and ginger cooking wine, after the water boils, continue to blanch for 3 5 minutes, while skimming off the foam.

If you like the texture of the skin and chewy, please put the skin of the pork belly against the hot pan before washing and cutting until the skin is slightly yellow.

If you are afraid of oiliness, please extend the blanching time appropriately.

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Remove the blanched pieces of meat and transfer them directly into the casserole, do not wash them in cold water. Add beer, rock sugar, light soy sauce, dark soy sauce, green onion, ginger, star anise, cinnamon and bay leaves, and simmer.

If you don't add water, you can add beer until it's almost meaty.

In principle, no water is added, but in order to prevent some cooks from not being able to grasp the heat accurately, the pot is pasted due to too much fire, and you can add a little boiling water to make the soup. ）

No salt. Rock sugar, light soy sauce, and dark soy sauce should be adjusted according to your own taste.

Simmer in a casserole. It is not recommended to use other pots to stew, it is not impossible, but the heat and taste are different, please control it yourself.

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You can also add chestnuts or potatoes, yams, dried beans, boiled quail eggs and other ingredients to stew together according to personal preferences to relieve greasyness.

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Once boiling, reduce the heat, cover and simmer for 30 to 40 minutes. Dongpo has a cloud in "Ode to Pork": "Slow fire, less water, when the fire is enough, he is beautiful." ”

Simmer over low heat for 30 to 40 minutes, then open the lid, reduce the juice on high heat until the soup is thick, and turn off the heat.

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Don't be limited to the type and amount of spices, but choose according to your preferences.

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Key points: Beer instead of water, with low heat and slow cooking, is the key to braised pork is not hard or woody, and it melts in the mouth.

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Materials. 500 grams of pork belly.

Cinnamon bark 1 piece.

2 bay leaves.

Star anise: 2 pcs.

12 pieces of rock sugar.

30 grams of rice wine.

1 tablespoon of salt. Dark soy sauce to taste.

Ginger 3 slices. 2-3 dried chili peppers.

Light soy sauce to taste.

1 green onion. Steps to make authentic braised pork.

Step 1 Wok without oil, turn the whole pork belly pork rind down, burn the pork rind, and then clean it.

Step 2: Put the pork belly in cold water, add an appropriate amount of ginger slices and cooking wine, clean it and cut it into mahjong pieces.

Step 3After heating the pan, pour out the oil (to prevent it from sticking to the pan), add the pork belly, stir-fry and slightly brown, and remove it.

Step 4Add rock sugar, stir-fry the sugar, pour in the pork belly, add green onion and ginger, spices, rice wine, dark soy sauce, light soy sauce, chili, and add water to cover the meat.

Step 5 Bring to a boil over medium heat and simmer over low heat for an hour, trying not to open the lid in between.

Step 6Add salt, appropriate amount of oyster sauce, reduce the juice over high heat, and put the chopped green onion and white sesame seeds.

Chinese food is arguably one of the most prepared cuisines, and each one has its own special features, no matter how you cook it. And for some people who don't cook much, there are a lot of problems that need to be understood in time. So, today we're going to share some frequently asked questions about cooking.

Usually when we fry the greens, it is easy to fry the greens yellow, so what is the trick to keep the greens tender?

The timing of the pot is crucial.

If the pot is tightly covered, the vegetables will fade and turn yellow, because the chlorophyll in the vegetables contains magnesium, which will be produced into a yellow-green substance by another substance of the vegetables - organic acids when cooking, so the vegetables will turn yellow.

Therefore, we need to fry and boil it first, let the organic acid be heated and brought out, and then cover the pot so that the chlorophyll will not turn yellow.

If you want vegetables to look good, you can use baking soda, which can make the color of the vegetables more vivid and transparent, and it will not affect the nutritional value of the dish.

In addition, we must know that remember to use high heat when frying vegetables, the cooking time is fast, and the loss of vitamins in vegetables is naturally less, and most of the nutrients contained in vegetables cannot withstand high temperatures, especially leafy vegetables such as asparagus, cabbage, celery, beets and Chinese cabbage.

In the process of cooking, some vegetables can be added with a little vinegar or thickening to protect the vitamins in the vegetables.

Blanching can make vegetables more colorful, crisp and tender, and reduce astringency, bitterness, spiciness, and sterilization.

For example, spinach, celery, and rape will become greener by blanching. The hemagglutinin contained in lentils can be removed by blanching.

So, which dishes need to be blanched?

Vegetables that need to be blanched.

1.Vegetables containing more oxalic acid, such as spinach, bamboo shoots, and callus white, are also best blanched, because oxalic acid combines with calcium in the intestine to form calcium oxalate, which is difficult to absorb, interfering with the body's absorption of calcium;

2.glucosinolated-containing vegetables; Mustard vegetables such as kohlrabi contain glucosinolated, which are blanched with water and hydrolyzed to produce volatile mustard oil, which tastes better and can promote digestion and absorption;

3.Wild vegetables such as purslane, after blanching, can completely remove dust and insects, and can also prevent allergies;

4.Cruciferous vegetables, such as broccoli and cauliflower, taste better after blanching, they are rich in fiber and easier to digest;

5.Daylily containing colchicine is oxidized in human tissues to produce dicolchicine after the human body ingests colchicine. Dicolchicine is a highly toxic substance, which can poison the human gastrointestinal tract and urinary system, and seriously threaten health.

An adult can be poisoned if he eats 50 100g of fresh daylily at a time.

Ingredients for making braised pork:

Fine pork belly, stewed meat packets, green onions, rock sugar, tea.

Seasoning for making braised pork:

Green onion, ginger, garlic, star anise, cardamom, sand kernels, cinnamon, bay leaves, tangerine peel, dried chili, sugar, salt, soy sauce, Shao wine.

How to make braised pork:

1. Cut the pork belly into strips and blanch it in cold water to remove the blood;

2. Blanching and shaping;

3. Remove and cool and cut into the same large square;

4. Put a little oil in the pot and stir-fry the chives, ginger and garlic spices;

5. Put in the meat pieces and stir-fry (stir-fry the oil in the meat);

6. Put a little oil in the pot and pour in the white sugar to fry the sugar;

7. Fry until the sugar turns jujube red, turn off the low heat;

8. Quickly turn off the heat from large to small and pour boiling water into the braised pork (this is a crucial step in the braised pork, this sugar color is the taste of caramel, which will make the braised pork fragrant with a slight caramel flavor);

9. Pour it into the meat, add a little Shao wine to boil water, add tea water to remove the fishy smell and cook quickly;

10. Finally, add soy sauce to adjust the color and add salt to taste;

11. Put it in a deep pot, put boiling water in the pot over high heat to skim off the foam, change to low heat and cook for 45 minutes;

12. Change back to the wok and put rock sugar on high heat to make the juice sticky and then get out of the pan, and garnish the chives.

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, seize this moment, put the meat pieces into the iron pan, turn to medium heat.

Add a few drops of dark soy sauce (not light soy sauce) and stir-fry constantly. Stir-fry until the meat is crimson on the **.

It's interesting. What color you fry the meat, what color you end up cooking is the color of the meat.

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.

Are you struggling with the method or the braised pork**?

The braised pork is simple and colorful, and it is not greasy to eat.

Simple and easy to learn, braised pork stewed three products, no problem.

Start by choosing pork belly as an ingredient because it's tender and delicious! Cut the meat into large pieces, put it in a pot under cold water, blanch it until it is broken, remove the foam, and remove the water! Heat the pan with cold oil, after the oil is hot, add two spoons of sugar, and when the sugar turns red and bubbles appear, add the meat to color!

After stir-frying evenly, add soy sauce, oyster sauce, a little salt, a little green onion and garlic, stir-fry, add a little water, and simmer for about half an hour!

Answer: Cut the green onion into sections, slice the ginger, wash and cut the pork belly into pieces, pour water into the pot, blanch the pork belly in a pot under cold water, put two spoons of cooking wine to boil and skim off the foam, blanch for 5 minutes and remove the water for later use, add a little oil to another pot, put rock sugar and boil the sugar over low heat, boil until the jujube is red, pour in the pork belly and stir-fry it quickly, wrap it all with sugar, put the green onion, ginger and ingredients and fry until fragrant, add 2 spoons of cooking wine and stir-fry well, add enough hot water to cover the pork belly, release 2 spoons of soy sauce, 1 spoon of dark soy sauce, 1 spoon of fermented bean curd juice, and boil the lid over high heat.

Here's how it was made:

1.Wash the pork belly and cut into 2-3 cm pieces and blanch for later use.

2.Put oil in the pot, heat it, add green onions, ginger, star anise, cinnamon, bay leaves, and stir-fry until fragrant, then add the pork belly pieces.

3.Don't turn on the heat to make it easy to paste, fry the oil of the pork belly first, so that it is not greasy.

4.Add water, then dark soy sauce, light soy sauce, sugar and salt.

5.Simmer over low heat until soft, then reduce the juice on high heat and then you can get out of the pot.

Extended Materials. Braised pork is a popular dish that belongs to Lu cuisine. 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.

Braised pork is widely spread throughout China, and there are as many as twenty or thirty kinds of recipes, which have certain nutritional value.

When coloring, the heat should be a little higher than when it was stewed, but it should not be turned on too much, because the meat is already very crispy at this time, and the meat is easy to boil. After boiling for half an hour with the lid open, the soup will slowly thicken with rock sugar, a process called "juice removal". When "rejuvenating", you can gently turn the meat pieces so that the color is more even.

Add an appropriate amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork dish is ready. Suzhou-style braised pork, of course, originated in Suzhou; Suzhou people cook vegetables, "being a family" condiment, the color is not very good, but the four words "thick oil red sauce" must be used to describe Suzhou-style braised pork. Fat but not greasy, crispy but not broken, sweet but not sticky, thick but not salty, this is the characteristic of Soviet-style braised pork.

The meat should be pork belly, Suzhou people call it "rib meat", the meat should be washed, cut into square pieces of mahjong tile size, the meat should not be cut too small, too small and easy to shrink and fragile, there is no appearance. After cutting, soak in cold water and put half a glass of cooking wine in the water. Immerse in water to remove blood from capillaries; Adding wine to the water is easy for the meat fiber to absorb and remove the flesh.

The meat should not be soaked more, and the umami will be lost if it is soaked more, and it can be soaked for about 15 minutes.

Braised pork is a dish, and the water is the most particular. The water should be put away at one time, not boiled dry, and in case you really need to add water, remember to add boiling water. Find a large pot, wash the meat again and put it in, the water should soak the meat, and raise it more than two inches, light the fire, the fire should be turned on to the maximum, put cooking wine in the water, and put half a spoon of vinegar.

Vinegar can make the meat fluffy and easier to burn.