Braised pork the kind to be boiled with sugar , how to make it?

Wash the pork rib meat, cut the pieces with a length of 15cm and a width of about 10cm, boil (blanch) for about 10 minutes, remove and drain the water, add cooking oil to another pot (can not be more than half the height of the meat pieces), when the oil temperature is 8-9 into the heat, put the meat pieces into the oil pan with the skin facing down, fry until the meat skin is golden brown and take out, change the fried meat pieces into small pieces of 3cm square, put a little bottom oil in another pot, put the cut meat pieces when the oil is hot, and fry the meat pieces over high heat until the meat pieces are shiny (use dark soy sauce to adjust the color during frying), Add water (3-4cm past the meat pieces), then put in the peppercorns, ingredients, green onions, ginger pieces, salt, cover the pot and boil over high heat and simmer until the meat pieces are soft and rotten.

Precautions: 1. There will be oil splashes during the frying of meat pieces, so pay attention to prevent scalding.

2. If the meat has been stewed, the soup is still more, and the juice can be reduced on high heat until the soup is viscous, and the operator should not leave during this period to prevent burning.

Sugar-colored stir-frying:

1. About 100ml of water (more than half a cup of medium-sized paper cup) boil over low heat, put 4-5 spoons of sugar (the kind of stainless steel spoon used for eating), when the water is completely evaporated, the sugar will be heated and will produce particularly fine foam, when these particularly fine foams disappear and large bubbles are generated, immediately turn off the heat and pour out the sugar color or pour into the prepared meat pieces to cool down, otherwise it will be burnt. Note: Stir constantly with a spoon from the beginning of adding the sugar to prevent burnt (it can be used to color about 5 catties of meat).

2. Oil frying is similar to water frying, but it saves time.

If you don't often use sugar color, it is recommended to stir-fry and use it now; If you need to store it in large quantities, refrigerate it.

1. Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

The second way to make braised pork:

Cut the white meat into pieces of the appropriate size. Then blanch in boiling water for 5 minutes to remove the fishy smell and remove the foam! (Secret ingredient: It's best to add some liquor!) ）

Prepare the seasonings first: Sichuan pepper, spices, cinnamon, ginger, green onions, cooking wine, soy sauce.

Put a little oil in the wok, add white sugar, and fry the sugar.

To achieve the success of the enamel stir-fry, immediately put down the prepared seasoning and put in the meat pieces! (It's about to be bubbling a little bit!) ）

You can also put some dried chili peppers into it and stir-fry them together, the color can be brighter, and the taste will be richer.

Once the color is applied, you can add water and wait for the water to boil

Once the water is boiling, put the fire on a small simmer and you're done! (My personal experience is two hours).

When there is not much water left, add salt and reduce the juice over high heat.

1.Blanch the meat in boiling water first.

2.Heat the oil in the country, add a tablespoon of sugar, and stir constantly with a sauté pan until it changes color (turns red).

3.Pour in the prepared pieces of meat, sauté the sugar color, take out the meat when it turns red, and set aside.

4.After cleaning the pot, pour in the oil, fry the chopped green onions, ginger and garlic, and then pour the sugar-colored meat and stir-fry evenly.

5.Add dark soy sauce, oyster sauce, a small amount of bean paste, five-spice powder (you can replace it with big ingredients, that is, star anise), thirteen spices, and stir-fry in cooking wine.

6.Stir in the stock or water over high heat, and if you use water, remember to add chicken essence, and the soup stock is also sold in supermarkets.

7.After the heat is boiling, turn the heat to medium or low heat, and wait until there is no soup and the pork belly can be easily poked open with chopsticks.

Every time I do this braised pork, I hope it will help you, fried sugar color is an important level, you must grasp the degree, not too long, over the color quickly take it out, otherwise it will be pasted.

Boil the sugar and oil over low heat to make it "sugar color" (that is, the sugar is hot in oil), pour the meat pieces into the pan, and evenly coat the meat pieces with sugar color to color. /

First, the pork belly bought back is built into two centimeters in size, and then fried slightly in oil and scooped up. Use ginger to add a little sugar to the meat, add a little oil, soy sauce, and simmer for about 30 minutes.

First, cut the meat into dice, add various seasonings (personal taste, adjust it yourself), cook for 6-7 years, mature, boil the pan over high heat, remove the oil, add sugar, stir constantly until bubbles appear in the syrup, put in the meat pieces, fry for a while, add the soup, change to low heat, and slowly simmer until the soup becomes sticky.

First put the pot 6 into the heat and then add the oil, the oil 2 into the heat of the sugar, put the soy sauce when the sugar melts, put the meat when the soy sauce is about to boil, add water or sprinkle when the meat is colored, add five-spice powder or marinade or ingredients, etc.

Choose the pork belly, cut a centimeter square piece, put a little cold oil in the cold pot, immediately put the cut meat into the pot, flatten, slowly flatten the fat out, until the meat is light golden brown on all sides, turn off the heat and take out the meat for later use, add a little oil to the pot, put one tablespoon to two tablespoons of white sugar according to personal taste, turn on low heat, stir slowly with a spatula, be sure to low heat, until the sugar becomes a dark golden liquid, adjust to medium heat, add the fried meat and stir-fry, fry until the meat is evenly covered with syrup, add a little dark soy sauce to color. Continue to stir-fry, fry until the meat is evenly colored, add water, it is advisable to not pass the meat, if you need to add potatoes and other side dishes, add more, heat to boil, put in an appropriate amount of salt, and potatoes and other side dishes, adjust the medium and low heat after boiling, the soup is dry, and you can eat!

My mom will do it, and I'll ask her when I get back.

<> braised pork. Ingredient main

800 grams of pork belly, 3 grams of dried osmanthus for 3 people.

Excipients others

4 grams of green onion knots, 10 grams of ginger slices, 10 grams of cooking wine.

Braised pork is a mouth-watering delicacy for many people, Xiaozi made a plate of braised pork today, and it has been proved that eating meat can make people happy, especially the ruddy color, rich taste, fat but not greasy, crispy on the outside and tender on the inside, capturing not only your stomach but also your heart. Braised pork, to some extent, has gone beyond the concept of pure food and has become a memory and taste engraved in the genes of Chinese.

The preparation of braised pork.

Step 1

Wash the pork belly and cut into cubes.

Step 1

Put half a pot of cold water in the pot, add green onion knots, ginger slices, cooking wine, put in the chopped pork belly, boil the water on high heat for two minutes, remove and rinse with water, drain the water.

Step 1

In a pot, add the oil from the fried pork belly and add a spoonful of rock sugar to stir-fry the sugar color.

Step 1

。Boil until the rock sugar melts and bubbles, and when you smell a caramel smell, don't get through it, otherwise it will have a bitter taste.

Step 1

Add the pork belly and continue to stir-fry, add the meat pieces and stir-fry to color, add the ginger, onion and garlic, star anise leaves, cinnamon, and then pour in warm water higher than the meat pieces.

Step 1

Add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, add dried osmanthus, boil over high heat, like to simmer for 30 minutes over low heat, reduce the juice on high heat until the soup is thick, add salt to taste and put on a plate.

Diagram of the finished braised pork.

<> cooking tips for braised pork.

Tips:

1.The braised pork should be simmered for a while to be more crispy, and the dark soy sauce is used to color, but pay attention to the amount of salt to avoid putting too much salt.

2.If you like the melt-in-your-mouth feel, bring to a boil over high heat and simmer for an hour and a half.

3.Drain the water in advance when stir-frying the pork belly, otherwise oil may splash out of the pan.

4.Pay attention to the heat when stir-frying the sugar, and don't make it mushy.

5.After blanching the pork belly, try not to be lazy and skip the cold water again, because the cold water will make the meat taste better and the meat will not be so greasy.

6.After boiling water over high heat, you must turn to low heat and simmer slowly, so that the meat can be cooked fat but not greasy!

7.The purpose of stir-frying sugar color is to make the pork belly look good, in fact, the final pork belly will not be too sweet, if you don't like it, you can ignore this step, I personally like this taste.

8.The pork belly is with skin, don't remove the skin, choose the meat with three layers of fat and thin with the skin.

Ingredients: 300g rock sugar, 600g boiling water, 45cc oil Steps: 1. Put oil in the pot, add rock sugar or rock sugar powder, and boil it over low heat; 2. While boiling sugar, the amount of water needed is also boiled on the side, note that we need to use boiling water later, do not use cold water, cold boiled water is not good, that is, the higher the temperature, the better; 3. It takes time to boil all the sugar on low heat, so be patient, stir with a spatula from time to time, and don't lose patience and turn it into a big fire; 4. After all the rock sugar is melted, bubbles begin to appear on the surface, and the amount will be less and more; 5. At the beginning, there are fine vesicles, and large bubbles begin to appear when the surface is almost full; 6. The time when the "big bubble sets the small bubble" is the time to add water, and the time I understand is the stage when the small bubble turns into a large bubble not long after; 7. The water must be moving a lot as soon as it goes, as shown in the upper right of the picture above, and then gradually calming down such as the lower left and lower right.

If you use an electric kettle, the boiling water will boil when the sugar is not fried, take it to the left hand side in advance, and pour it into the pot without hesitation when the time comes. 8. Stir slightly after pouring all the water and turn on the fire; 9. Stop the fire immediately after boiling again, and put it in a container for storage after cooling.

1. It is better to choose white sugar for braised pork, because the taste of white sugar will not be greasy. Rock sugar is not easy to melt, and it is too sweet to be healthy.

2. Ingredients: 1000 grams of pork belly; Excipients: 15 grams of green onion and ginger, 3 grams of star anise, 1 gram of bay leaf, 2 grams of Sichuan pepper, 2 grams of cumin, 10 grams of white sugar (brown sugar), 30 ml of dark soy sauce, 3 grams of dried hawthorn, 20 ml of cooking wine, 1 piece of bean curd;

3. First of all, use an airbrush to burn the skin of the meat black. Then, soak the meat in cold water for a while, then take it out and scrape off the black thing with a knife and clean it.

4. Cut the pork belly into small pieces. Prepare green onion and ginger, bay leaves, spices, Sichuan peppercorns, cumin (spices in the spice box).

5. Heat the cast iron pot, put the cut meat pieces directly into it without oil, and stir-fry until the pork belly is fried with oil.

6. Then add sugar and continue to stir-fry, cook in cooking wine, dark soy sauce and stir-fry for a while.

7. Add the mashed bean curd, then add the green onion and ginger and the seasoning box. Just add boiling water and meat flats, and add a few dried hawthorns.

8. When the water is boiling, open the lid and cook for 15 minutes. Cover and simmer for about 40 minutes. When you see that the soup is almost consumed, add salt, and simmer for a while, and the soup is almost ready to come out of the pot.

You can use white sugar when making braised pork ribs, and the following is how to make braised pork ribs:

Ingredients: 600g pork ribs

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of dried red pepper, appropriate amount of Sichuan pepper.

Steps. 1. Wash the ribs with water and chop them into small pieces for later use.

Steps. 2. Add an appropriate amount of water to the pot and blanch the pork ribs to remove the blood.

Steps. 3. Blanch the pork ribs and set aside.

Steps. 4. Add an appropriate amount of cooking oil, pork ribs and white sugar to the pot, and stir-fry over high heat until the caramel color appears.

Steps. 5. Pour in an appropriate amount of water and ingredients, bring to a boil over high heat, then turn to low heat and simmer for 50 minutes.

Step 6: After 50 minutes, remove from the pot and put on a plate, and the production is completed.

It is recommended to use rock sugar for braised pork. Because braised pork is easy to paste when fired with white sugar, the braised pork is black in color and bitter in taste, while when fried with rock sugar, it is not so easy to stick to the pan, and the color of the braised pork will be more ruddy and look more appetizing.

1. What kind of sugar is good for making braised pork.

The best way to make braised pork is rock sugar, followed by white sugar, and then brown sugar. The three types of braised pork made with sugar are different. A more refined, high-quality braised pork requires a proportional mix of three sugars.

White sugar is usually used for braised pork at home, but many people prefer to use brown sugar. White sugar is characterized by a light taste and a long aftertaste. Brown sugar has a strong flavor and a strong mouth, while rock sugar is somewhere in between.

Hotels usually choose rock sugar for braised pork. The braised pork made of rock sugar is red and bright in color, with good luster, crystal clear, and good appearance.

Second, the braised pork is fried with sugar and bitter.

1. Add a little vinegar to the braised pork to neutralize the bitterness.

2. Add a little honey and tomato sauce to the braised pork, stir-fry evenly, and it will not be bitter to eat. 3. Add some vegetables to the braised pork, such as potato cubes, winter melon cubes, etc.

4. If you haven't put the meat in it, pour it out directly and re-fry the sugar.