What is the easiest way to make braised pork? How many steps does it take?

The simplest way to make braised pork actually only takes 4 steps, and it is very simple, and kitchen novices can learn it. Most people like to eat braised pork very much, because this dish is fatty but not greasy, even some people who don't like to eat fatty meat usually like to eat braised pork very much.

Braised pork is a dish that seems very difficult, but it is very simple and easy to make, you only need to master the heat to be able to make braised pork successfully, even if you have never cooked, you can also succeed after learning braised pork.

1. It only takes 4 steps to make braised pork. The first step in making braised pork is to prepare all the ingredients, green onions, ginger, garlic, Sichuan peppercorns, spices, cumin, and dried chili peppers in the pot and stir-fry. Wait until the pork belly has been stir-fried and evenly discolored, then the pork belly can be served.

Step 1 of making pork belly is already done. <>

Second, the most important thing in making braised pork is to master the heat. The second step, I think is also the most important step, which requires everyone to master the heat. Heat the oil againAfter the oil is hot, put the prepared rock sugar into the pot and slowly boil it over low heat, at this time, you must not use high heat, because it is easy to boil the sugar with high heat.

The braised pork will be very bitter in this way, so it must be boiled over low heat, and after all the rock sugar has been boiled, add the braised pork that has just been fried and continue to stir-fry to make the braised pork evenly colored. <>

3. It's very easy to learn how to cook. The third step is also the easiest, add light soy sauce and dark soy sauce, and add oyster sauce, which is to color the braised pork, which will make the braised pork more beautiful. Then add a bowl of water to the pot, reduce the heat to the minimum, and slowly boil over low heat.

The last step is the fourth step, when the meat is almost cooked, add salt and a little rock sugar, then change the heat to the highest, and finally reduce the juice. An easy-to-learn dish of braised pork is complete. <>

In fact, I don't think it's a difficult thing to learn to cook, you need to study seriously and learn a lot, so that everyone can make delicious dishes.

Ingredients: pork belly, green onion, ginger, garlic, rock sugar, Sichuan pepper, seasoning, cumin, dried chili. Cut the pork belly into 2 cm cubes.

Heat the pot and put the oil, add the green onion, ginger, garlic, Sichuan pepper, spices, cumin, and dried chili pepper and stir-fry until fragrant. Put the sliced pork belly in a pan and stir-fry until the meat changes color, then remove it. Pour oil into the pot and add rock sugar, change the heat to low and fry until the sugar color turns jujube red.

Pour in the meat you just stir-fried, pour in the juice mixed with dark soy sauce and light soy sauce, a bowl of hot water, and simmer over low heat.

7. When the soup becomes thick, add salt and rock sugar, change the heat to reduce the juice, and quickly stir-fry so that each piece of braised pork is covered with thick juice.

The characteristics of braised pork: bright red color, rich taste, fat but not greasy, thin but not firewood, soft and melt in the mouth, never get tired of eating, suitable for all ages, I think this is a lazy method of braised pork, most suitable for some kitchen novices to use, will definitely give you a surprise, so that you are full of confidence in making food.

Ingredients: about 1 and a half catties of pork belly, appropriate amount of salt, 1 large slice of ginger, 1 section of cinnamon, 2 star anise, 5 rock sugars, 2 tablespoons of braised soy sauce, 1 and a half tablespoons of cooking wine.

Method: 1. Wash the pork belly and prepare. 2. Blanch the water to set the shape, cool the pot under cold water (don't cut the pieces and then cut it, the braised pork that will be burned out should be out of shape, and the burned meat will not be beautiful), after the water is boiled, the meat will be blanched and skimmed off the foam and then removed, and the broth will be retained.

3. Rinse the pork belly with warm water, drain the water, cut it into cubes and put it on a plate for later use. 4. Prepare ginger, rock sugar, star anise, and cinnamon. 5. Put a little oil in the pot after it is hot, put star anise when the oil temperature is 50% hot, and fry cinnamon and ginger slices over low heat until fragrant.

Cut the pork belly into cubes, rinse it well, put a tablespoon of cooking wine and soak for an hour. Remove and drain. Put oil in a pan and stir-fry the meat pieces until they are slightly browned.

Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant. Add cooking wine, dark soy sauce, light soy sauce, and stir-fry well. Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt.

Simmer until the pork belly is crispy, put rock sugar on high heat to reduce the juice, and the soup can be evenly coated on the meat. Seven steps are required.

Cut the rinsed pork belly into pieces and add cooking wine to a pot under cold water, and remove the water two minutes after boiling; Prepare green onions, ginger and garlic rock sugar, pour oil into the pot to fry the rock sugar to make the sugar color, add the meat to the pot with green onions, ginger and garlic, then add light soy sauce, cooking wine, salt, boiling water and simmer for half an hour over medium heat. It requires three steps: boiling, stir-frying, and stewing.

The method of braised pork is very simple, it requires four steps, first put the meat into cold water and cook it until it is half-cooked, the second is to cut the meat into pieces of appropriate size, the third pot is to put rock sugar and fry the sugar, and the fourth is to put the meat into the pot and stir-fry and add the appropriate amount of pepper, cinnamon, bay leaves, and the right amount of salt to simmer.

When it comes to braised pork, I believe many people have eaten it, the entrance is fat but not greasy, and the chewing is fragrant, which is its characteristic. And for cooking this dish is not really complicated, the point is to stew, and other braised dishes are different from other braised dishes, braised pork to add sugar color, and the taste is mainly salty and sweet (the taste of braised pork can be divided into three types, in turn sweet and sweet, salty and sweet, sweet and salty), out of the pot salty and sweet, not to mention fragrant.

Main ingredient: two catties of pork belly.

Excipients: two star anise, a little ginger, a little green onion, three bay leaves, six grams of white sugar, two grams of salt, three grams of soy sauce, 15 grams of rice wine, 10 grams of rock sugar, 10 grams of cinnamon.

Steps of braised pork.

Step 1: Start with the pork belly, wash the pork belly and cut it into small squares (cut it slightly evenly, so that the flavor can be absorbed in the later cooking, and it will look better when it comes out of the pot).

Step 2: Blanch the pork belly in a pot under cold water, boil the water for 5 minutes (blanching time in this step is slightly longer, so that the fishy smell in the pork can be well removed).

Step 3: Then heat the pan with cold oil (not too much oil, there will be a lot of oil in the later stage of stir-frying and cooking meat), start to add rock sugar to the pot, and stir-fry the sugar color in the pot (the stir-fried sugar color is slightly hotter, otherwise the oil temperature cannot be controlled), and the fried sugar color can be divided into four steps, which are hanging frost, glass, drawing silk, and finally sugar color.

Step 4: Fry the sugar until the color is reddish, at this time you can put the pork in, stir-fry repeatedly, fry the moisture in the pork dry (the color of the pork becomes translucent, the surface is slightly yellow, which means that the pork is fried enough), fry until the pork is golden (at this time, the pork will crackle in the pot) Add soy sauce (soy sauce should be put in advance, so as to better stimulate the flavor of soy sauce).

Step 5: After stir-frying evenly (let the soy sauce evenly wrap on the pork), pour boiling water into the pot (pay attention to boiling water), the amount of water is about the same level as the meat pieces, and add the prepared green onions, bay leaves and ginger slices.

Step 6: The last step is to add white sugar, cover the lid and turn on low heat, and wait for it to simmer enough to cook for 30-40 minutes (depending on the size of the meat to determine the simmering time).

Step 7: Wait until you can see that the meat is cooked, just put in the seasoning of the green onions, ginger, star anise, bay leaves to get out, these seasonings are not wanted, and then put a little salt to change the heat to reduce the juice, receive the soup viscosity (such as the best consistency of the lubricating liquid) can be put out of the pot and eaten.

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.

Put the pork in a pot and blanch it before removing it. Heat the oil, cut the pork into pieces, add oyster sauce, light soy sauce, dark soy sauce, salt, sugar. Moderate amount of water and simmer for a while.

Heat the oil, add the pork belly and stir-fry after the oil is hot, the meat is slightly charred and yellow, and set aside.

Add an appropriate amount of water and cooking wine to the pot and add the freshly stir-fried pork belly.

Add the ginger slices, cover the pot, bring to a boil over high heat, reduce the heat and simmer for an hour to allow the meat to fully absorb the soup.

Sprinkle salt on the cooking process.

Then add soy sauce to taste.

Put a handful of rock sugar 10 minutes before cooking, wait for the sugar to melt, stir a few times properly and then put it on a plate.

Blanch the pork belly and set aside, heat the wok slightly, pour in an appropriate amount of cooking oil, add rock sugar and stir-fry over low heat to bring out the sugar color, put the pork belly into the quick stir-fry, add an appropriate amount of soy sauce, stir-fry evenly. Pour in hot water. Next, start seasoning, add the right amount of salt, star anise.

Bring the heat to a boil and simmer for about 40 minutes.

First of all, we must blanch the meat in water for ten minutes, then heat the oil, add sugar, fry the sugar color, and then put the pork belly into the pot and stir-fry evenly, add water and various seasonings and stew for about half an hour.

Prepare the fresh ingredients, clean them, cut them into small pieces and put them in a pot, add the appropriate condiments and sauces, stir-fry evenly, pour in a can of beer, and simmer for half an hour on high heat, so that the food is ready.

The pork belly is first boiled whole until medium-rare, removed and washed, fried with skin, and then cut into pieces. Fry the sugar in the pot, put the pork, stir-fry, then pour in the soy sauce, dark soy sauce, salt and monosodium glutamate, heat the water, and reduce the juice over high heat.

Cut the pork belly into cubes, rinse it well, put a tablespoon of cooking wine and soak for an hour. Remove and drain. Put oil in a pan and stir-fry the meat pieces until they are slightly browned.

Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant. Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well. Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt.

Simmer the pork belly until it is crispy, put rock sugar on high heat to reduce the juice, and the soup is evenly wrapped on the meat.

Braised pork is eaten at home, first blanched when cooking, so that the fishy smell can be removed, then the oil is burned in the pot, rock sugar is added, the sugar color is fried, the meat is put in and stir-fried together, then seasonings are added, and it is cooked for 20 minutes.

The braised pork can be stewed with soybeans, and it is also delicious with bamboo shoots, first cut the braised pork into pieces, then boil the meat until it is half-cooked, scoop it up, put in the soybeans, and finally mix the sauce and put it in together.

You can clean the pork belly, cut it into small pieces, blanch it with hot water, then put rock sugar in the pot, put the meat in for coloring, you can add some cinnamon to add bay leaves, add star anise to stir-fry, you can pour in some cooking wine, and cook it slowly over low heat.

A few simple steps to teach you how to make delicious braised pork.

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.

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.

Many people miss this step, no wonder it's greasy.

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

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.

Blanch the pork in pieces, stir-fry the sugar, add the star anise with green onion and ginger, soy sauce and oyster sauce, and stew until it is fat but not greasy.

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.

Braised pork is a very simple dish, but if you want to do it well, you also need a lot of skills, first of all, in the choice of braised pork, you should choose a piece of fat and thin pork, before cooking, cut the pork into small pieces three centimeters long, and blanch, and finally fry the sugar color, this step must be fried with rock sugar over low heat until browned, and then pour into the braised pork, the braised pork can also be appropriately added to the tea eggs and other ingredients, more delicious.

My favorite way is to blanch the pork first, and then cut it into the pan and stir-fry, I have a few tips I can share with you. First of all, we don't use dark soy sauce to color, otherwise the color will be black, and secondly, when we add sugar, it is best to add white sugar instead of rock sugar, which is easy to burn, these two are the best techniques I think.

Cut the pork belly into pieces, then blanch the pork belly in a pot under cold water and rinse off the blood foam. Put oil in the pan and fry the sugar, melt the rock sugar, and put the pork belly pieces in and stir-fry when it is just bubbling. Each piece of pork belly is coated with sugar, add green onions, ginger and garlic, cooking wine, light soy sauce, dark soy sauce, add hot water, stew until the pork belly is crispy, and add salt and chives.

Ingredients: 500 grams of pork belly, 3 tablespoons of soy sauce, 2 tablespoons of Shao wine, 3 tablespoons of sugar, 2 large ingredients, appropriate amount of salt, green onions, and ginger slices. Production process 1: Wash the pork and cut it into pieces of appropriate size, put it in a pot of boiling water and cook for 5 minutes, wash it with water, and set aside; 2. Put the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat, wait until the sugar is completely melted and fine bubbles emerge on the edge, pour in the boiled pork; 3. Stir-fry the meat pieces for 5 minutes, fry the sugar evenly on the meat pieces, pour out some of the oil in the pot, fry the green onions, ginger slices, and ingredients slightly, add soy sauce, enough water and an appropriate amount of salt, boil over a strong fire, and then simmer over low heat until the pork is cooked and rotten, and then you can get out of the pot.

Note: When sugaring pork, be sure to stir-fry thoroughly; Pour out some of the oil to avoid being too greasy after the dish is ready; Try to add water at one time. If you need to add water during the simmering process, you must add boiling water; Friends with conditions can also add some fennel when increasing the ingredients.