How to cook pork, the right way to cook pork

How to cook pork:

Prepare pork belly, green onions, ginger, salt, chives, garlic, cooking wine, light soy sauce, balsamic vinegar, and chili oil.

1. Wash the pork belly, put it in clean water, add an appropriate amount of salt and stir to dissolve, soak for 1 hour, and when the water becomes very clear, it will be fine. br>2, pork belly in a pot under cold water, add green onions, ginger slices, cooking wine, skim off the foam after boiling over high heat, simmer for 20 minutes, remove and cool, cut into thin slices. br>3. Cut some chopped green onions and garlic, pour hot oil to stimulate the fragrance, add salt, light soy sauce, balsamic vinegar, chili oil, stir well, dip in the meat slices and eat, that is called a fragrant.

Pork is a food that many people love to eat. Eating pork in moderation can also achieve the effect of nourishing the body. Of course, there are many ways to make pork, which can be fried with other ingredients, braised or stewed.

When roasting pork, you actually need to master a certain amount of heat and skills. Below, we will introduce you to several cooking methods of pork!

1. Stewed pork.

Pork is nutritious and delicious, making it a good ingredient for cooking. Tips for making a home-cooked pork stew:

1.Cut the meat into larger pieces. Pork contains fresh nitrogenous substances that are soluble in water, and the more pork is released when stewed, the stronger the flavor of the broth, and the aroma of the meat pieces will be relatively light, so the meat pieces of the stew should be cut appropriately larger to reduce the escape of fresh substances in the meat, so that the meat taste can be more delicious than small pieces of meat.

2.Do not boil over high heat. First, when the meat encounters a sharp high heat, the muscle fibers become hard, and the meat is not easy to cook; The second is that the aromatic substances in the meat will evaporate with the water vapor during cooking, so that the aroma will be reduced.

3.In the stew, add less water to make the soup taste mellow.

2. Pork liquid soup.

500g pork (semi-fat and lean), cut into small pieces, and cook the soup quickly. Remove the oil slick and drink as much as you like.

Originated from "Warm Warp and Weft". This recipe takes pork to nourish yin and moisturize dryness, and the original recipe is called"The ultimate first-aid solution"。It is used for those who have been burned by fever and fever and cannot return to the fluid.

and "Diet Recipe for Living with Rest"."Governance ......Dry blood, burning thirst, dry cough, constipation"The same applies to the law.

3. Angelica lean broth.

500g lean pork, cut into cubes, 30g of angelica. Add an appropriate amount of water and simmer over low heat. You can add a little salt to taste, remove the residue, drink soup and eat meat. Can be divided into 2 to 3 servings.

Angelica sinensis is good at tonifying the liver and blood, and is used with lean meat to enhance the effect of blood replenishment and blood production. It is used for dizziness, tiredness and fatigue caused by anemia or blood deficiency and maternal milk deficiency.

4. Kelp stewed pork.

Ingredients: 300 grams of pork, 150 grams of kelp, 5 grams of ginger, 10 grams of green onions, 10 grams of salt.

Method:1Wash the kelp and cut it into thin strips; Wash the pork and cut it into cubes; Beat the ginger loose and cut the green onion into sections.

2.Put the kelp, pork, ginger and green onion into the stew pot, add 1500 ml of water, boil with a fire, remove the foam, and then simmer for 1 hour, and adjust the salt.

The method and steps of stewing pork are as follows:

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, one-third spoon of oil, 1/2 teaspoon 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 is completely boiled and discolored, and then blanch it in cold water to make the meat 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 put them in the pot to stew with the meat when the meat is stewed.

There are three ways to cook pork correctly.

1. Coke braised pork.

Ingredients: pork belly, green onion, ginger slices, bay leaves, star anise, soy sauce, cola.

Steps: 1. Cut the pork belly with skin into small cubes, put cold water into the pot, cook until the foam comes out, remove and rinse and drain.

2. Put a little oil in the pot, put the blanched pork belly into the pan and fry until the oil comes out, fry until the appearance is slightly golden, add green onion and ginger slices, bay leaves, star anise and stir-fry until fragrant, add braised soy sauce and fry until colored.

3. Pour in the cola, add salt to a boil over high heat, turn to low heat, cover and simmer over low heat until soft and glutinous (about 50 minutes), turn to high heat to reduce the juice and remove from the pot.

2. Caramel beer and braised pork.

Ingredients: pork belly, rock sugar, beer, red pepper, green onion, ginger chopped.

Steps: 1. Blanch the pork belly in hot water for later use.

2. Add an appropriate amount of water to the pot, add rock sugar, and start to boil the caramel, and the caramel will be boiled after the sugar water is brown.

4. Pour the pork belly into the pan and stir-fry quickly so that the pork belly is evenly caramelized.

5. Pour in the beer, no more than the pork belly.

6. Heat over high heat, put the red pepper and green onion into the pot and slice the ginger to skim off the foam, and reduce the juice over high heat.

3. Braised pork with quail eggs.

Ingredients: pork belly, quail eggs, sugar, green onions, ginger, star anise, bay leaves.

Steps: 1. Heat the pot, add a little oil, and put in the pork belly after the oil is hot.

2. Stir-fry until the pork belly changes color, then add the braised soy sauce.

3. Stir-fry evenly, add sugar, stir-fry until the sugar melts, and evenly wrap the meat pieces.

4. Pour the fried pork belly into the stew pot and add water to cover the meat.

5. Bring to a boil over high heat, add green onions, ginger, star anise and bay leaves, turn to low heat and simmer for half an hour.

6. Add the quail eggs and continue to simmer for about 10 minutes, reducing the juice on high heat.

Back to the pot meat "ingredients".

400g pork belly, 2 spoons of bean paste, appropriate amount of green onion and ginger, 2g of sugar, 2g of salt, 2g of dark soy sauce, 5g of cooking wine, 1 handful of green garlic, 1 green pepper, 1 red pepper.

Step 1, first pour cold water into the pot, pork does not need to be cut into whole pieces and put into cold water, pour in cooking wine, boil over high heat, skim off impurities after the water boils, clean it, cut it into thin slices, the thinner the better.

2. Pour a little oil into the pot, put the meat slices in, fry the excess oil, and when the meat slices change color, if you look at a lot of oil, you can control some of it.

3. Then add the green onion and ginger to fry the fragrance, put the bean paste and stir-fry, after the red oil is out, pour in the chopped green garlic, green pepper and red pepper, and fry until it is broken, then turn off the heat.

1. If you want to make the cooked meat delicious, the choice of meat is very important, before cooking the meat, it is best to choose the pork belly that is tender and tender, fat and thin, and the meat must be fresh.

2. Put water in the pot, in the cold water state, put the cut meat pieces directly into the pot, and then put in the pepper eight peppers, bay leaves, grass fruits, cinnamon and other spices, but also add an appropriate amount of green onions and ginger, and then add some light soy sauce, sugar and cooking wine. At this time, salt must not be put in it.

3. Add enough water, heat and boil, turn the heat down, cook for an hour over medium heat, then you can smell the rich aroma, and the meat in the pot can also be cooked to eight maturity, in this case, you can put in an appropriate amount of edible salt, put salt and cook for 20 minutes, after turning off the fire, don't rush to take out the meat, let it soak in the broth for a few hours, and then take it out, so that the cooked taste and texture are particularly good.

How to cook the whole pork is delicious.

When cooking meat, if you don't want to chop the meat and want to cook it in the pot, then you need to put the pork in the pot in advance, add an appropriate amount of cold water to heat and boil, cook for about ten minutes, take out all the blood foam that boils, and then re-enter the pot, put in the green onion, ginger and peppercorns, as well as spices such as bay leaves and cinnamon to cook together, after cooking for an hour, insert it with chopsticks to see if the meat is cooked thoroughly, if it can be easily inserted, it means that the meat is cooked, then you can put an appropriate amount of edible salt, and then cook for half an hour to turn off the fire. After a few hours, the meat will absorb the flavor, and after taking it out, it can be sliced and eaten, and it will definitely taste very good when you taste a slice.

After the pork is washed, put some water in the pot, put ginger slices, and then put some star anise, and then put the pork in to cook, and after cooking, take it out and eat it.

Ingredients: 300 grams of loin.

2 eggs.

Sichuan pepper 3g, salt 5g, ginger 3 slices.

1 green onion 2 tablespoons oyster sauce.

2 tablespoons of soy sauce.

Starch 100 150g

Preparation of salt-and-pepper crispy pork (salt-and-pepper tenderloin).

Cut the loin into strips.

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Put the peppercorns in the pan and fry until fragrant.

Mash, ps: Friends who have a food processor can use a food processor directly, and friends who don't have can use a pestle, and this one is not like me.

Chop with a dry cutting board, or you can buy peppercorn powder directly and yourself.

Pay attention to chopping, you can also pick out large pieces at the end.

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Mix the oyster sauce, soy sauce, salt, peppercorn powder, green onion and ginger and tenderloin and marinate for 15 minutes.

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Pick raw ginger and shallots, add eggs and starch.

Mix well. <>

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Fill the pan with oil. Heat the tenderloin, fry for 4 minutes, remove and let cool.

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Re-frying: Put the cooled tenderloin into the pan again and fry it until golden brown, this step is to make the crispy pork crispier and force out the oil of the tenderloin.

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1. It is best to use pork belly, because the taste of fried pork belly is very good, fat and thin, and it tastes neither greasy nor fragrant.

2. After washing the bracken, cut it with a knife, and if you want to save trouble, you can also break it directly by hand, wash the garlic seedlings and cut them into long sections of about 3 cm, and cut them into spicy sections for later use.

3. Add a small amount of oil to the cold pot, put the bracken in the hot pot, and then fry it quickly with a spatula, add an appropriate amount of water to the pot after the water in the bracken is fried, then sprinkle with an appropriate amount of salt, cover the pot and cook for three minutes.

4. Wait until all the water in the pot has evaporated, put the bracken out and put it on a plate, then clean the pot, add an appropriate amount of oil to the pot, and heat the pot again.

5. Add chili peppers after heating the pot, add pork after the pot is on high heat, add a spoonful of salt, a spoonful of glutinous rice wine, stir-fry over high heat until the pork turns brown, and then pour the fried bracken into the pot.

6. Add an appropriate amount of water, then add a spoonful of soy sauce, stir-fry evenly, cover the pot, open the lid and add garlic sprouts after two minutes, stir-fry to reduce the juice.

Wash the meat and cut it into small pieces, put the meat grinder until it is delicate, add green onions, ginger and cooking wine to the bowl, mix it into green onion and ginger water, add a small amount of meat filling many times, stir until it is strong, add pepper, fresh vegetables, salt, sugar and stir well, add an egg and a spoonful of cornstarch and stir well, spread it into a plate, cut the lettuce into thin strips, add water to the pot and boil until it bubbles, apply oil to the spoon, scrape the meat into the pot, boil after setting, put oil in another pot, put lettuce shreds and fry until fragrant, add boiling water to boil, add boiled meat, salt and pepper.

Ingredients: Pork belly.

Ingredients: cooking wine, salt, angelica, nutmeg, bay leaf, light soy sauce, Sichuan pepper, star anise, green onion, ginger, garlic, oyster sauce.

Method: 1. Wash the pork belly.

2. Prepare the seasoning, 10 ml of cooking wine, 6 grams of salt, 10 ml of oyster sauce, 2 grams of angelica, 3 grams of nutmeg, 2 grams of bay leaves, 15 ml of light soy sauce, 8 Sichuan peppercorns, 2 star anise, 1 green onion, 20 grams of ginger, and 1 head of garlic.

3. Put the washed pork in the pot and start cooking, add the prepared seasoning, except for the salt.

4. Cook the pork until it is pierced with chopsticks, add a little more salt, so that the meat will be soft and delicious.

5. Simmer for 10 minutes. (You can fry the large meat in the rock sugar oil to remove the oil).

Put the ginger first to remove the smell, then fry most of the half-cooked, boil, boil over low heat, so delicious, I personally think the casserole stew is not delicious.

Hello dear! White boiled pork ingredients: 250 grams of pork.

Seasoning: 2 slices of ginger, 1 green onion, a pinch of salt. Method:

1. Wash the pork and cut it into several large pieces, put it in a pot under cold water, and skim off the blood foam after boiling over high heat. 2. Add the chopped green onion and ginger, turn to medium-low heat and cook for 40 minutes until the meat is cooked (if you use a pressure cooker, then 15 minutes is fine) Put the meat out of the slices, serve the soup and start the rice 1. 2. When cooking soup, except for green onion and ginger, you don't need to put any seasoning, and each person can add salt according to their own preferences when drinking soup.

3. The pork can be cooked, don't cook it too badly, too bad pork will have no taste.