The whole process of making braised meat, the whole process of how to make braised meat

Braised pork: 10g dried chili, 5g Sichuan pepper, star anise, cinnamon, 2g bay leaves, cloves, 3 grass fruits, 1 yellow gardenia, grass cardamom, white cardamom, 1g licorice, cumin, lemongrass, angelica, 3g tangerine peel, a total of 15 spices.

Ingredients: 5 kg of pork (any part can be g chicken essence, 30g sugar, 20g light soy sauce, 15g dark soy sauce, 3500ml water, salt, pepper, etc.)

The authentic production method of braised pork].

1. Crack the grass fruit, remove the grass fruit seeds, then put all 15 kinds of spices into cold water and soak them for 10 minutes, then remove the spices and drain the water, and put all them into the marinade package. This is done to remove dust, impurities and melanin from the spices, so as to prevent the ingredients from being marinated black.

2. After the pig ears are ready, put them in a basin, add salt, peppercorns, and cooking wine to marinate for 9 hours, and they must be marinated for 9 hours before the meat can be flavored in advance. When the time is up, remove the meat and wash it with water, then blanch it in hot water.

3. Remove from the pot, pour in an appropriate amount of cooking oil, add sugar, fry the sugar over low heat to make the sugar color, and then pour in an appropriate amount of hot water to make sugar water. When the sugar is fried until brownish-red, heat the water immediately, and then continue to fry the sugar to make it paste.

4. Start another pot, throw the marinade packet into the pot, pour in 3500ml of water, boil over high heat, then cook over low heat for half an hour, then pour in the sugar-colored water, add salt, chicken essence, light soy sauce, dark soy sauce, pepper, and cook over low heat for 10 minutes.

5. After blanching the meat and draining it, put it in the brine, cook it over high heat for 15 minutes, then cook it over low heat for 25 minutes, turn off the heat, let the meat soak in the brine for 3 hours, take it out and cut it into slices, and eat it cold. The braised meat made in this way is fragrant from the outside to the inside, and do not cover the pot when braised meat, as the temperature is too high and the brine will become sour.

What to pay attention to when braised pork].

The brine made in this way can be used repeatedly, and the more times it is marinated, the more fragrant and delicious the ingredients will be. After using it many times, the taste of the brine will definitely become lighter, you can add an appropriate amount of packets, and add some water to marinate again.

When marinating meat, the meat and internal organs should be marinated separately, otherwise it will be flavored. After marinating soy products, you can't marinate the meat, because the brine will become sour, and the taste and taste of the marinated meat will not be good.

After the vegetables are marinated, brush the surface with a layer of cooked oil to prevent blackening. If you don't finish eating the pickled vegetables, you must wrap them in plastic wrap or a bag and put them in the refrigerator to refrigerate, as the pickled vegetables will be oxidized and blackened when they come into contact with the air.

Braised pork, also known as braised vegetables, is to put the ingredients into the marinade with the marinade, focusing on the marinade, braised meat is deeply loved by consumers all over the country, so, how to marinate meat? What are the steps? Zhenwei Pavilion Catering will introduce the detailed steps.

1. Pre-treatment of meat, such as deodorization, blanching, etc.

Second, the production of marinade, the brine is red brine and white brine, the difference is in the added sugar color and no sugar color. The quality of braised pork depends entirely on the brine.

3. Later preservation of brine. The longer the brine, the better it tastes, and the taste of the old soup must be better than that of the new soup.

Precautions: When marinating chicken, duck and goose and other meats, do not marinate the meat too badly, the meat is cooked and broken, and the marinade is too scattered, which will affect the taste.

Marinated ingredients with a strong umami flavor and ingredients with a strong peculiar smell are marinated separately, so that they will not cross flavors with each other and affect the taste.

Braised pork delicatessen is a good business all over the country, if you are interested in braised meat delicatessen, you can go to the system to learn about it, taste is the key to business success.

Ingredients.

Foreleg meat is about a pound.

Ginger A small piece.

Dried chili segments A small handful.

A small handful of peppercorns.

Three bay leaves.

Cinnamon slices.

Star anise: Three.

Cumin: A small handful.

Cardamom Three.

Bib: A.

1 tablespoon of liquor.

Braised soy sauce 1 tablespoon.

1 tablespoon of dark soy sauce.

A handful of rock sugar.

Four teaspoons of salt.

Essence of chicken to taste.

Steps: 1. Wash the meat of the front leg and soak it in blood.

2. Cut the meat into evenly sized pieces.

3. Pour boiling water into the casserole, add rock sugar, ginger slices, and a spice box (the spice box is where all the spices are put in).

4. Put the meat pieces into a pot of cold water and boil, skim the blood foam, and cook until there is no blood foam.

5. Put a spoonful of dark soy sauce in the casserole.

6. A spoonful of braised soy sauce.

7. A spoonful of liquor.

8. Four tablespoons of salt, stir well.

9. Put the blanched meat into a casserole, turn off the heat and cook for an hour.

10. After an hour, add an appropriate amount of chicken essence to turn off the heat.

11. Chop or cut the meat pieces with a knife, add them to the cake, or put them in the rice to eat.

Tip 1When the soup is used up, keep it, and the next time you put new meat, take out the original box and add new spices.

2.Don't put green onions in the braised broth, otherwise the soup can't be put away, it's easy to spoil, the soup is heated every day to prevent it from spoiling, and the meat can be put in the soup all the time, without taking it out, so that the meat is more flavorful.

3.This soup can cook a lot of things, except for vegetables, otherwise the soup is prone to spoilage.

Ingredients. Pork belly 1 pound.

4 duck eggs.

Lettuce 3 slices.

Sliced ginger a little.

Fennel cinnamon bay leaf: 1 each.

Onion half.

Oil a little. 2 teaspoons of salt.

Cooking wine a little.

Fuel consumption is a little.

June fresh soy sauce a little.

A little bean paste.

Steps: 1. Prepare the pork belly and duck eggs, and forget to shoot the onion, hahaha.

2. Wash the pork belly and cut it into small pieces, peel and cut the onion into small pieces, cook the duck eggs and remove the shells, slice the ginger, fennel and cinnamon bay leaves.

3. Put a little oil in the pan and add the onion and ginger slices.

4. After stir-frying, add the pork belly and stir-fry.

5. Add salt, cooking wine, oil, June fresh soy sauce, bean paste, fennel cinnamon bay leaves.

6. Stir-fry evenly.

7. Put in the duck eggs, add an appropriate amount of water, and cook on high heat for 1 hour.

8. Slowly reduce the juice over high heat.

9. Potting.

Tip 1The pork belly is cut into small pieces, which is easier to cook and taste.

2.You can marinate some eggs and dried tofu by the way.

Spices: spices, bay leaves, cinnamon, fennel, tangerine peel, ginger and garlic, sugar and a pinch of dried chilies.

Seasoning: light soy sauce, dark soy sauce, oyster sauce, pepper, five-spice powder, cooking wine.

The practice of simple braised pork at home:

1. First cut the pork belly into a good pot, then add enough water to the pot at one time, and then put the meat into the boil for five minutes before putting it out and washing it.

2. Make braised meat at home, so the most basic spices are used, add hawthorn to speed up the ripening of the meat, and add tangerine peel to remove the fishy smell of the meat.

3. Then cut the pork belly into large pieces, put it in the wok, and then add the spices as well. I use Maxim's micro-pressure wok, which takes a lot less time than usual, so it's easy to use.

4. Then add Maggi umami sauce, dark soy sauce, oyster sauce, sugar, and by the way, pepper and five-spice powder are also indispensable to make the marinade taste richer.

5. Then cover the lid, turn to low heat and slightly pressure after boiling, the whole process is about 30 minutes, and finally turn off the fire and soak, so that the meat can absorb all the seasonings so that it will be more flavorful.

The braised pork bought in the braised meat shop on weekdays is always tender and fragrant, in fact, we can also make delicious braised meat at home according to the following steps, which is easy to learn and convenient and hygienic.

Details:First of all, cut the meat into pieces, put it in a pot under cold water, add green onion and ginger, pour in cooking wine to remove the fishy, or put a can of beer to remove the fishy smell. When the fire boils, skim off the blood foam and rinse the meat in cold water.

Put the washed meat into the pot and add green onion and ginger, grass fruit, cinnamon, bay leaf, star anise, orange peel, hawthorn, dried ginger, cumin, licorice, angelica, chili pepper and Sichuan pepper; Throw in a few rock sugars and pour in some light soy sauce, dark soy sauce, salt and sugar.

After putting all the ingredients and ingredients, add water to cover the ingredients, turn on low heat and cook for 30 minutes.

The braised pork produced in this way is as delicious as the one sold in the braised meat shop, so let's try it.

Master the six tricks of your own marinated meat, the fragrance is strong, and the softness and hardness are moderate.

Ingredients: pork leg meat, Sichuan pepper, ginger slices, dried chili peppers, cinnamon, star anise, bay leaves, salt, dark soy sauce, white wine, green onions.

Preparation steps: Step 1: It's not good-looking, but it's super delicious.

Step 2: Prepare the ingredients.

Step 3: Add cooking wine to the meat under cold water to remove the smell.

Step 4: Boil and rinse.

Step 5: Add bay leaves, star anise, cinnamon, ginger slices, marinated powder, and green onion knots to the casserole.

Step 6: Add an appropriate amount of water to the minced meat, add salt, dark soy sauce, Sichuan pepper, and a little white wine.

Step 7: Add the dried chili peppers.

Step 8: Bring to a boil on high heat, cover and simmer for 20 minutes, and you can easily poke it in with chopsticks.

Step 9: Soak the marinated meat in the marinade for a few hours to absorb the flavor.

Step 10、It's not good-looking, but it's delicious and delicious.。

Step 2space

To prepare plain milk shredded toast Step 1

Bring the water to a boil again, put in the meat and cook for 2 5 minutes, after boiling the blood foam, remove the cold water and rinse. Divide the meat, first enlarge the chunk, then put the smaller one!

Step 3space

To prepare plain milk shredded toast Step 1

Don't cook the meat when blanching, remove and rinse if there is a layer of foam.

Step 4space

To prepare plain milk shredded toast Step 1

Stir-fry sugar color. Wet the bottom of the pan with a little oil first, the less oil the better. Add a small half bowl of rock sugar or sugar.

Step 5space

To prepare plain milk shredded toast Step 1

Then turn on medium heat and slowly stir-fry until the sugar melts into water. Turn the heat to low and flip clockwise or counterclockwise. When the sugar is smoky and a layer of reddish-brown bubbles rise, add a small half bowl of water.

Step 6space

To prepare plain milk shredded toast Step 1

Be careful when adding water as it splashes. Stir-fry and pour out for later use!

Step 7space

To prepare plain milk shredded toast Step 1

Cook spicy flavor. Find a stainless steel deep pot and add an appropriate amount of cold water, not too much cold water, just enough to cover the meat. Add chili pepper and Sichuan pepper to cold water according to taste, it is recommended to add 35 grams of chili pepper and 15 grams of Sichuan pepper.

Add another seven or eight slices of ginger. Add a bowl of oil. and a small half bowl of cooking wine.

Add the stir-fried sugar and cook for 15 minutes.

Step 8space

To prepare plain milk shredded toast Step 1

Toning and seasoning. Continue to add 80 grams of light soy sauce and 20 to 30 grams of dark soy sauce to the pot. Add salt, the amount of salt is set according to taste, try to be slightly salty!

Add 20 grams of chicken essence and 15 grams of monosodium glutamate. Stir the bottom of the pot, add the marinade packet and cook for 5 minutes. After cooking, soak for 1-2 hours and you're good to go.

1.Peel and cut the pork belly into cubes and pan under cold water. Add the green onion and ginger cooking wine, uncovered, boil the water and cook for about 5 minutes. Skimming foam in the middle of the way.

2.Add light soy sauce, dark soy sauce, bay leaves, oyster sauce, thirteen spices, star anise, chicken essence, dried chilies, Sichuan pepper, cinnamon, fennel, ginkgo seeds, garlic, red dates, and wolfberries to mix well.

3.Put a little oil in the pan and stir-fry the rock sugar until the sugar is colored. Add boiling water, pour the seasoned sauce into the pot, add the meat with plenty of water, and simmer for an hour and a half. After simmering, remove it.

The preparation of braised pork is as follows:Ingredients: 500g pork belly (with skin), 4 eggs, a little onion ring, 5 slices of ginger, 5-6 cloves of garlic, 2 bay leaves, 2-3 star anise, 5-6 rock sugar, 1 cinnamon, 2 dried chilies, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 6 grams of salt.

1. Blanch the pork belly under water and cut into small pieces.

2. Shred the onion and set aside.

3. Heat oil in a pan, add the onion, and fry until it changes color. Scoop up and set aside.

4. Leave some onion oil in the pot and add the meat pieces. Stir-fry to remove the oil.

5. Stir-fry a little burnt, add rock sugar, and fry until the sugar is colored.

6. Add garlic, ginger slices, star anise, cinnamon, bay leaves, and other spices.

7. Then add the seasoning to taste the liquid and stir-fry evenly.

8. Add water and onion crisp.

9. Pour into a casserole, bring to a boil and cook for about 40 minutes.

10. Cook almost, pour in the boiled eggs. Sprinkle with dried chili peppers.

11. Done.

Here's how to make braised pork:Tools Ingredients: 900 grams of Shenhubi front shoulder meat with skin, 250 grams of cooking wine, 80 grams of light soy sauce, 50 grams of rock sugar.

1. First of all, wash and cut 900 grams of pork with skin into two large pieces.

2. Blanch the pork in a pot under cold water, add the green onion and ginger slices.

3. Remove the blanched pork to control the dry water.

4. Add cooking wine, light soy sauce, rock sugar, and about 200 grams of hot water. God.

5. Put it on the fire, boil over medium heat, and simmer for about 1 hour.

6. Let's be diligent in the middle and turn it over.

7. In about 1 hour, the braised pork is soft and rotten, and the soup is collected over medium heat, and the delicious braised pork is completed.