How to stew pork, what to stew pork?

Braised pork with bean curd.

Ingredients: 2 pieces of bean curd, appropriate amount of bean curd juice, pork belly, rock sugar, 1 teaspoon dark soy sauce, chopped green onion, ginger slices, cooking oil.

Method:1Stir the bean curd, mix well with the bean curd juice, cut the pork belly into pieces, blanch and rinse the foam for later use;

2.Put cooking oil in a hot pan, add rock sugar after the oil is hot, fry the sugar color, add the pork belly, stir-fry evenly;

3.Pour in the stirred fermented bean curd, add dark soy sauce to color, then add chopped green onion and ginger slices and stir-fry;

4.Add boiling water, cover the pork belly, turn on high heat until the water boils, then turn to low heat and simmer;

5.Simmer until the meat is cooked and rotten, then reduce the juice on high heat.

Braised pork with tiger skin eggs.

Ingredients: pork belly, quail eggs, salad oil, green onion, ginger, light soy sauce, dark soy sauce, cooking wine, salt.

Method:1Boil the quail eggs for 10 minutes, remove them from the cold water for 3 minutes, then peel off the shells;

2.Pour salad oil into the pan, when the oil temperature is 7 hot, slide in the quail eggs, and remove when fried until golden brown;

3.Heat oil in a wok and stir-fry chives and ginger, pour in the chopped pork belly and stir-fry until it changes color;

4.Add cooking wine and stir-fry, then pour in light soy sauce and dark soy sauce, stir-fry a few times, pour in hot boiling water, cover after boiling, turn to low heat and simmer for 40 minutes;

5.Add the fried quail eggs and cook for about 15 minutes, turn on high heat to dry the soup, sprinkle with salt, and put it on a plate.

I often eat the white cut meat recipe at home.

Put the whole pork in the pot, add green onions, ginger and salt, cook in cold water over low heat, until the blood and foam are washed out, skim off the floating powder, continue to cook, when the chopsticks can be easily inserted, it means that the pork is cooked, take it out and let it cool, don't cut it when it's hot, it will be broken!!

Cool through, cut into thin slices and serve on a plate.

Eat the cut meat with a dip!

Here's how to stew pork:

Ingredients: 500 grams of pork.

Excipients: 3 grams of star anise, 5 garlic, 5 slices of ginger, 1 tablespoon of light soy sauce, 3 tablespoons of dark soy sauce, half a can of beer (can), 1 tablespoon of cooking wine, 1/1 spoon of oil-consuming three doughs, 1/2 teaspoons of thirteen spices, 2 dried chili peppers, 8 pieces of rock sugar, 8 grams of Sichuan pepper, appropriate amount of salt, 2 grams of fennel, 3 grams of cloves, 3 grams of cinnamon, 8 grams of cinnamon, 3 grams of bay leaves, 3 grams of angelica, 2 green onions.

Steps: 1. Select the pork and wash it.

2. In a pot under cold water, add half a spoon of cooking wine, four bay leaves, and then put some orange peel to boil. Orange peel can make pork fishy and fruity.

3. Skim off the foam until the pork branch shed is completely boiled and discolored, and then blanch it in cold water when you go abroad, and the meat will be firm.

4. Prepare various seasonings for stew.

5. Cut the green onion, ginger, garlic, and prepare rock sugar.

6. Prepare condiments.

7. Put the prepared seasoning into the water in turn, put the seasoning and then put the pork in, put the green onion in the end, and start to prepare the stew after stirring. The stew time is less than 1 hour, so that the stewed meat will not be rotten, easy to preserve and easy to slice.

8. When stewing meat, you can boil some eggs, and when the meat is stewed, put it in the pot and simmer it with the meat.

Ingredients: Ingredients: 500 grams of fat and lean pork, seasoning: 100 grams of lead oil in sauce, 5 grams of cooking wine, 5 grams of white sugar, 5 grams of green onions, 5 grams of ginger, 3 grams of star anise, 5 grams of cinnamon. [1]

Method: 1. Select pork belly and cut it into eight-minute cubes.

2. Cut the green onion into sections, and cut the ginger into slices.

3. When the meat pieces are fried in the pot until they turn white, add cooking wine, soy sauce, white sugar, and then add green onions, ginger, ingredients, and cinnamon on the side, stir slightly, put in the broth, skim off the foam after boiling, and simmer over low heat for more than an hour, and the meat is crispy.

Homemade recipe for stewed pork:Ingredients: 1500 grams of pork (back elbow).

Excipients: 5 grams of green onion, 10 grams of salt, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 500 grams of water, 10 grams of dark soy sauce, 3 slices of ginger.

Steps: 1. Cut the pork into small pieces and put it in boiling hot water to remove the blood, etc.

2. Remove the pork from the hot water, rinse it with cold water, control the moisture, put it in an electric pressure cooker, add green onions, ginger and garlic, salt, dark soy sauce, cooking wine, sugar, and water.

3. My family's electric pressure cooker usually stews meat for eight minutes.

4. Out of the pot, fragrant.

The preparation and steps of pork stew are as follows:

Ingredients: 200 grams of pork belly, a piece of white radish.

Accessories: 2 green onions, 1 piece of ginger, 1 chili pepper, 1 fennel, appropriate amount of oil, a little salt, a spoonful of sugar, 2 spoons of soy sauce, a spoonful of dark soy sauce, and an appropriate amount of rice wine.

1. Prepare the required ingredients, blanch the pork belly in the pot, add an appropriate amount of rice wine to remove the fish, and wait for the pork belly to change color and then remove it.

2. Wash the pork belly and cut it into small pieces, peel the radish and cut it into small pieces, blanch.

3. Put oil in the pot, heat the pork belly and fry the lard, add the radish and add a little salt to taste.

4. Add two tablespoons of soy sauce and one spoonful of dark soy sauce to color, add an appropriate amount of water, add chili pepper and fennel and start to simmer.

5. After simmering for a while, add a spoonful of sugar to enhance the flavor, and then simmer over low heat until the flavor and color can be taken out of the pot, put it in a container, and put it on the table with chili peppers and green onions.

Here's how to make the home-cooked pork stew:

Ingredients: 150 grams of pork belly, a small handful of sweet potato vermicelli, 3 cabbage leaves, an appropriate amount of green onions, ginger and garlic, and an appropriate amount of dried chili pepper and star anise.

1. 150g pork belly, sliced.

2. 3 cabbage leaves (4-5 small ones) and cut into sections.

3. Pour a little base oil into the pan, fry the pork belly over low heat, fry the fat, the surface is golden and slightly charred, but don't stir-fry too dry.

4. After the pork belly is stir-fried with fat, pour in green onions, ginger, garlic, dried chili pepper and star anise to stir-fry the fragrance, add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, half a spoon of dark soy sauce, half a spoon of cooking wine, a teaspoon of chicken essence, a little pepper, after the meat slices are colored, pour in a large bowl of hot boiling water, simmer for 15 minutes on low heat, fully stew the fragrance, taste the saltiness of the soup after stewing, and adjust the saltiness with a little salt.

5. Prepare another casserole, spread it on the bottom of the casserole with cabbage, and then spread the vermicelli (this step is mainly for the sake of good plating, in fact, you can also use it and pour it directly into the wok).

6. Pour the boiled pork and soup into the casserole, and then spread some cabbage leaves. Cover the casserole pot and simmer over low heat for 10 minutes, allowing the cabbage and vermicelli to fully absorb the aroma of the meat, keeping some of the soup and not completely dry.

7. Sprinkle chopped green onions before cooking.

How to stew pork.

If you want to make delicious pork to eat, then stewed pork is undoubtedly a very good choice, first we have to clean the whole piece of pork with skin, then shave the hair, and then continue to clean, then we can put the pork in a large pot to cook, take it out after cooking, and cut it into square pieces. Then we put an appropriate amount of brown sugar or white sugar with soy sauce, boil it into a marinade, and then put the cooked meat cut into cubes into the marinade, and stir slowly in the pan so that the meat pieces can be covered with marinade. At the same time, we also need to add washed and soaked shiitake mushrooms to it, and then infiltrate an appropriate amount of glutinous rice wine, salt and other condiments into it.

Some of these peppercorns also need to be added to make the pork taste better. Then we choose to stir the marinade and condiments, add the meat pieces to the clay jar, and then close the lid in time, and seal the lid edge. We can put a clay jar full of pieces of meat on the charcoal and simmer slowly until the pieces are completely cooked, so that we can eat.

What are the tips for stewing meat.

In fact, there are a lot of skills when stewing meat, and different meat foods will be different when stewing, so we should choose different stew skills for different meat foods, first of all, we often eat pork ribs, we can add soy sauce to fry it when stewing, if the pork ribs can be fried with soy sauce before stewing, and then we add ingredients and water to stew, which can shorten the stew time.

When you stew pork ribs, we can also try to add some orange peel, when you stew meat, it is best to choose to add some orange peel cut into thin strips and slices, so that the first thing can help the ribs to get fishy, and at the same time, the acidic substances in the orange peel are also very good, which can help the ribs and make the meat of the ribs more soft.

You can also add some vinegar to it, which can make the meat of the ribs more tender, and it can also make the ribs taste better, you can try it.

Preparation of braised pork:

Spare ingredients: 500 grams of pork belly, 2 star anise, 3 bay leaves, 1 small cumin, 1 small piece of tangerine peel, 3 tablespoons of cooking wine, 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a little rock sugar;

Production process: the first step, a piece of pork will be put into the water soaked in water for 1 hour in advance, the blood water needs to be replaced halfway, keep the water clean, after the pork is soaked, cut into pieces, add water to the pot, cold water into the pork;

The second step, add some cooking wine, continue to cook for 2 minutes after boiling, remove the pork from the pot, and rinse it with warm water, do not put oil in the wok, directly put the processed pork into the start of frying, and force out the fat in it;

The third step is to fry each side of the pork pieces and then put them out, add some oil to the pot, put rock sugar and fry it over low heat, and then slowly fry until it is caramelized, put in the fried pork, and quickly stir-fry it evenly colored;

Step 4, then add hot water that has not been covered with pork, and at the same time add green onions, ginger, garlic and all spices, the smaller ones can be packed in gauze, add cooking wine, dark soy sauce, light soy sauce, oyster sauce and rock sugar;

Step 5: Start simmering, simmer for about 40-50 minutes, add a little salt to taste when the meat is soft and rotten, and then turn off the heat and remove from the pot.

Shiitake mushroom stew.

Ingredients: pork, shiitake mushrooms, ginger, rock sugar, miso umami, salt, and broth.

Method 1: Soak the mushrooms in advance.

2. Rinse the meat, boil the blood foam in a pot under cold water, remove and rinse.

3. Slice the ginger, cut the garlic into sections, and tie the garlic sprouts.

4. Put an appropriate amount of oil in a frying pan to stir-fry the ginger and garlic until fragrant.

5. Add the drained hind leg meat and stir-fry for a while.

6. Put the rinsed and drained shiitake mushrooms in and stir-fry until fragrant.

7. Add rock sugar, add the flavor and stir-fry, and add the garlic sprouts.

8. Pour into the electric pressure cooker, add an appropriate amount of stock, and cook the meat in the electric pressure cooker for 25 minutes.

9. After exhausting, add an appropriate amount of salt to taste the chicken essence, and then cook slightly until the soup is thick.