How to make the home version of braised pork not greasy?

The home version of braised pork wants to make without being greasy. When stir-frying meat, be sure to stir-fry the fat in the fatty meat. Pour out all the excess oil. Then add seasonings, add water, and simmer for an hour and a half, so that the braised pork is not greasy at all.

You can blanch the braised pork, put it in the oil pan and fry some of the fat inside, and then put the braised soy sauce and various seasonings, and it is also very delicious.

Cut the pork belly into pieces and boil the blood foam, then put it in an oil pan and stir-fry, put in various seasonings, you can put some hawthorn or something, cook it for a while, and cook the fat out.

First prepare a piece of fat and thin pork belly, cut the pork belly into squares, marinate in cooking wine for 20 minutes, then add green onions, ginger and garlic, and then simmer for half an hour.

First, if you don't want to be too greasy in the selection of materials, you can use pork belly. The second is to choose whether it can be boiled or not. Cut into appropriate pieces and fry them first. Boil the sugar color in water, which can also make the braised pork not too greasy.

One is the selection of materials, you want not too greasy, generally pork belly is the most suitable.

The second is that you can choose not to boil, cut into suitable size squares and fry them directly, and then the combination of seasonings and the time to simmer.

1.In order to boil the oil in the meat, you can first put the pork belly in a pot and simmer over low heat, so that the braised pork will not be so greasy. In fact, at this step, you can put some rice wine and ginger in the pot to achieve the effect of removing the fish;

2.It is to boil the soup with water, which can also control the oiliness of the braised pork.

How to do it: The ratio of sugar to water is 1:1.

a.When making it, put the water and sugar together in a dry pot and stir-fry over low heat;

b.During this process, the color of the sugar solution will change from white to golden yellow, just turn off the heat.

Braised pork is not greasy Method:

Ingredients: 750 grams of pork belly, green onion and ginger, 2 star anise, 3 bay leaves, 1 small piece of cinnamon, a small handful of rock sugar, light soy sauce, dark soy sauce, cooking wine.

Method: 1. Because of the fat and thin pork belly, it is difficult for many people to cut the pork belly beautifully and beautifully, teach you a small method, wash the whole pork belly, put it directly in the refrigerator to freeze and harden, take it out to cut out a uniform and good-looking small square, and then soak it in water to thaw, add salt and white wine" to grab and wash, wash out the blood, and then absorb the water.

2. Heat the dry pan, no need to put oil, put the pork belly pieces into the oil pan, fry the oil of the pork belly pieces slowly over low heat, fry the surface slightly yellow, and pour out the fried oil.

3. Skim the pork belly pieces after stir-frying out the oil, vacate a small place, put the lard under the rock sugar, fry over low heat until it melts into sugar water, and fry quickly until the sugar color is the color of jujube paste, and then mix it with the pork belly pieces and fry evenly, and add sugar color.

4. Add spices, dried chili peppers and ginger slices, stir well, add light soy sauce, dark soy sauce, cooking wine, chicken essence, and season with sauce.

5. Pour in the boiling water or beer that has been submerged in the pork belly, bring to a boil over high heat, remove the spilled foam, and simmer on low heat for 45 to 60 minutes.

6. Simmer to the point, open the pot and see that the soup sauce is close to boiling dry, take out the ginger slices and spices in the pot, change to medium and low heat to continue to collect the juice, and keep stir-frying during the juice collection, so that the braised sauce is fully wrapped on the surface of the braised pork pieces, so that the sauce color on it is fuller and brighter, more flavorful, put it on the plate, sprinkle with green onion or white sesame seeds, you can taste.

Braised pork with potatoes.

Ingredients: pork belly, potatoes, ginger, rock sugar, dark soy sauce, light soy sauce, salt.

Specific method] 1, wash the fresh pork belly with skin and cut it into small pieces of uniform size.

2. Put the pork belly pieces in a pot under cold water, and after boiling over high heat, you can see that there is a lot of foam on the surface. Skim off the foam and cook for another two minutes to remove it.

3. Rinse the pork belly with water and drain the water. Blanched and cleaned pork belly can have a good deodorization effect.

5. Leave a little oil at the bottom of the pot, add about ten pieces of rock sugar, and start to fry the sugar over medium-low heat.

7. Pour the fried pork belly into the pot and stir-fry evenly over high heat, then add the water that has not covered the meat. Add half a spoon of dark soy sauce, a spoonful of light soy sauce, a few rock sugars, and a few ginger slices to taste. Bring to a boil over high heat, cover and reduce heat to simmer for 50 minutes.

8. Peel the potatoes and cut them into small pieces. If you don't put it in the pot right away, it's best to soak it in clean water to prevent oxidation and blackening.

9. When the pork belly is cooked, pour in the potato pieces, add an appropriate amount of salt to taste, and continue to stew the potatoes over low heat.

10. Finally, turn off the heat when the soup is thick and thick.

The potatoes absorb the fat of the pork belly, and the braised pork is soft and glutinous, fragrant but not greasy. Scoop a few pieces into the rice, pour some soup into it, and mix it with a fragrant mixture. There's no extra spice flavor that even picky eaters will love.

Tips for making braised pork with potatoes.

1. Blanching the pork belly can remove the fishiness, and stir-frying the fat over low heat can reduce the greasy feeling, both of which are essential.

2. Stir-fry the sugar color to make braised pork, which can make the color of the meat more red and bright, and the taste is better. With sugar color, dark soy sauce can be used sparingly.

5. Braised pork with some potatoes can neutralize the oiliness inside and make the taste richer.

The recipe for braised pork that is not greasy and delicious.

Ingredients: 500 grams of pork belly with skin, 3 star anise, 1 cinnamon, 25 grams of ginger, 20 grams of chives, 5 rock sugars, 1 tablespoon (15ml) of cooking wine, 1 tablespoon dark soy sauce (dark soy sauce), 1 tablespoon (light soy sauce) (15ml), a small amount of salt.

1. Cut the pork belly into pieces about 2 cm square.

2. Add an appropriate amount of cooking wine to the cold water, and soak the sliced pork belly for 15 minutes. Boil an appropriate amount of water in a pot, put the soaked pork belly into the boiling water and boil to change color, remove it, wash it, drain it and set aside.

3. Heat the pot without oil, put in the boiled pork belly pieces, stir-fry until the surface is slightly discolored and the oil is released, pour out the excess oil, and put out the pork belly for later use.

4. Wash the pot, put in 1 tablespoon (15ml) of oil, add rock sugar to boil, when the color of the rock sugar solution becomes darker, pour in the fried pork belly pieces, stir-fry evenly.

5. Add cooking wine, light soy sauce and dark soy sauce and stir well.

6. Add boiling water, cover the braised pork, bring to a boil, and skim off the foam. Add ginger, green onion (knotted), star anise (seasoning) and cinnamon.

7. Cover and turn to low heat, keep the water slightly open, simmer for about 1 hour, pay attention to the observation in the middle, and do not boil the water dry.

8. When the meat is soft, open the lid, add salt to taste, turn to high heat and burn, when the broth thickens and becomes viscous.

Most of the braised pork is made of pork belly, so many people will feel greasy, in fact, it is related to the cooking method, a braised pork with enough heat can completely melt in the mouth, fat but not greasy! It is understood that many friends who feel that braised pork is greasy, when they make braised pork, they often compress the process of cooking a lot in order to save gas, or want to eat quickly, so the finished product looks like braised pork, but the taste is very different! In this issue of the food tutorial, Tianjian Food Square is ready to share with you the correct family practice of braised pork, friends who like to eat braised pork, let's take a look at how to make it.

Before starting the formal production, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 cinnamon, 5 bay leaves, 5 dried chilies, 1 piece of ginger, 2 white green onions, 40 grams of rock sugar, an appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

Step 1: Clean the pork belly first, then put cold water into the pot, add the ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, ** cook the pork belly!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot, and then according to your preference, change the knife and cut it into rectangular strips of uniform size, but it is not recommended to cut it too small, the cooked pork belly is easier to cut, and the shape can also be cut more square, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients, and put them on a plate for later use.

Step 3: Heat the pot, put the chopped pork belly into the pan one by one, fry until browned on all sides, fry part of the fat of the pork belly, and then serve it out for later use.

Step 4: Fill out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar, then put in about 750 ml of boiling water, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried chili), then cover the pot, boil over high heat, and then turn to low heat and simmer for 45 minutes.

Step 5: After stewing, there is not much soup left in the pot, use chopsticks to pick out the spices, and then turn to high heat to collect the juice, remember to stir with a spatula while burning when collecting the juice to prevent the pot from pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done.

Braised pork is eaten with three ingredients, such as dried plum vegetables, quail eggs, and frozen tofu.

Many people know how to make braised pork, but if you want to make a good braised pork, you still need certain skills. Braised pork is definitely a big test for novices. Approaching the Chinese New Year, braised pork is an indispensable hard dish on our table, for good braised pork, people are full of praise, the following is to introduce several ways to match with braised pork.

1. How to braised pork with plum vegetables: cut the pork belly into pieces, blanch it with water and put it next to it for later use. Add an appropriate amount of water and rock sugar to the pot, no more oil, and boil until brown, then put the pork belly in the pot.

Quickly stir-fry the pork belly, evenly stain it with syrup, add chili peppers, add water that has not covered the pork belly, simmer for 40 to 50 minutes after the water boils, and the meat will become soft and rotten. At this time, you can pour in the prepared umeboshi and continue cooking. Cook until the plum vegetables are also soft and rotten, turn off the heat and simmer for a while after the soup is drained, and you can make fragrant braised pork without oil, and it is delicious and not greasy.

Second, quail eggs roasted braised pork, braised pork with it is a perfect match, nutritious, delicious and not greasy, the elderly and children like it. In terms of nutrition, quail egg braised pork has the characteristics of high protein and high nutrition, which can quickly and comprehensively supplement nutrition, speed up recovery for people who are weak, and also speed up the development and growth of infants and young children. We can generally eat braised pork with quail eggs.

Because the nutrition of quail egg braised pork is not only needed by the weak, but also protein, which is needed by each of us. Braised pork with quail eggs has a certain effect on lung disease, pleurisy, asthma, heart disease, and neurasthenia, so these people can eat more.

3. Frozen tofu will have fine pores after freezing, and the taste is very layered. Frozen tofu is very delicious when boiled in a meat soup because the honeycomb tissue in the frozen tofu absorbs the flavor of the soup. Here's how:

Pork belly, washed and cut into large pieces. Blanch and set aside. Pork belly, washed and cut into large pieces.

Blanch and set aside.

Then add the cooking wine; Add the dark soy sauce, continue to fry, fry until the color of the dark soy sauce dyes the surface of the pork belly, then add an appropriate amount of hot water, do not pass the pork belly, boil over high heat, cover the pot and simmer until the pork belly is cooked, open the lid and put in the frozen tofu (press it into the soup, otherwise you won't be able to absorb the taste), sprinkle a little sugar, add a little salt, and when you feel that the taste of the soup is slightly lighter than your own taste, you can reduce the juice on high heat.

1 Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices.

2 Heat oil in a pot, add sugar and stir-fry, put in the meat pieces when it becomes sugar, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise, bay leaves, change to low heat and simmer for an hour.

1.Wash the pork belly and cut into small cubes;

2.Put a teaspoon of oil in a pot and cook until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

3.Pour in the diced meat and stir-fry so that it is evenly coated with syrup;

4 Mix in an appropriate amount of boiling water, add dark soy sauce, and burn the marinade seasoning packet;

5 Cover the pot and simmer for about 40 minutes until the juice is dry.

Ingredients: high-quality pork belly, stewed meat packets, green onions, rock sugar, tea.

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

Method: 1. Cut the pork belly into strips and put it in cold water to skim off the blood foam;

2. Blanching and shaping; (Don't cut it into pieces and blanch it, the braised pork will be out of shape, and the finished product will not be beautiful).

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. Add a little Shao wine, add boiling water to boil, cook quickly, add tea water, you can remove the fishy smell;

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

11. Change back to the wok on high heat, put rock sugar, make the juice sticky and then get out of the pot, and garnish the chives. (The juice is thick and fragrant, pouring it over the rice is more than addictive).