The simplest way to make braised pork, the simple way to make braised pork

Braised pork. Material.

450 grams of pork belly, 1 green onion, 5 slices of ginger, 4 star anise, seasoning: 30 grams of rock sugar, 1 3 small salt, 2 tbsp light soy sauce, 1 4 tsp dark soy sauce, 2 tbsp cooking wine, 1000ml water

Method. Preparation: Cut the pork into 30mm x 30mm cubes, cut the green onions into long sections, and slice the ginger.

How to make:1Boil water in a pot, blanch the meat pieces for about 2-3 minutes, remove and wash for later use.

2.Put 1 tablespoon of oil in a pot, add a small piece of rock sugar and stir-fry the sugar over low heat.

3.When the inside of the pot starts to smoke, the rock sugar melts and turns dark brown.

4.First add green onions, ginger slices, star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.

5.Sauté until the pork belly is lightly fated and evenly coloured.

6.Add water and just cover the meat. Salt, light soy sauce, dark soy sauce, cooking wine.

7.After the heat is covered and boiled, turn to low heat and simmer for about 60 minutes, when the soup is left 1 3, the ginger slices, star anise, and green onions are sandwiched out.

8.For about 50 minutes, open the lid and cook the soup over medium heat until thick.

Tips. 1.The effect of stir-fried sugar color can not only make the meat red and bright, but also the fried sugar also has a caramel fragrance, which cannot be replaced by soy sauce coloring. After the sugar is fried, drain the green onion, ginger and meat water, otherwise the hot oil will splash out when it meets the water.

2.To make braised pork seasonings, it is necessary to master it well, to be sweet, sweet, salty and salty, blend with each other, and each does not rob its own taste.

3.The fat meat to be made is fat but not greasy, melts in the mouth, lean meat is lean but not firewood, and the heat and time of the stew should be sufficient.

I like to eat hard food, after boiling on high heat, simmer for about 40 minutes. Prefer to eat soft stew for 60-70 minutes. By small fire, I turn on a fire that is lit in the center of the gas.

4.When the juice is finally collected, it should be taken care of by the side, so as not to collect the soup too dry, and the oil will be left.

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.

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

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.

With a drop of water and without spices, you can make delicious braised pork.

Simple and easy to learn, braised pork stewed three products, no problem.

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

Braised pork. Method.

Blanch the pork belly under cold water pot with green onion and ginger cooking wine;

Don't put oil under the pork belly traces to call, fry out the fat; Nian Kai.

A little oil, add an appropriate amount of rock sugar, and boil over low heat to bring out the jujube red;

Stir-fry the pork belly and color;

3 spoons of light soy sauce and 1 spoonful of dark soy sauce cooking wine;

Add green onions, ginger, garlic, star anise, cinnamon and boiled water;

Cover the pork belly and simmer for 50 minutes to reduce the juice.

Ingredients for braised pork: pork belly, green onion, ginger, garlic, cooking oil, cooking wine, rock sugar, soy sauce, dark soy sauce, star anise, Sichuan pepper, cinnamon, bay leaf, angelica, ginkgo seed.

Preparation steps: Step 1, seasoning combination set.

Step 2: Heat a pot with a small amount of oil.

Step 3: Add the pork belly and stir-fry.

Step 4: After the pork belly changes color, pour in cooking wine and stir-fry the pork belly constantly.

Step 5, don't put too much oil at the beginning, the oil can no longer be seen after stir-frying, in this case, keep stir-frying, in order to stir-fry the oil in the pork belly.

Step 6: After a few minutes of stir-frying, the oil in the meat has been stir-fried. Be patient in this process.

Step 7: Add rock sugar.

Step 10: After the pork belly is colored, pour in an appropriate amount of water, add the green onion, ginger, garlic and seasoning packet and simmer over medium heat.

Step 11: Simmer until the soup is tightened.

Tips: Pay attention to the oil in the pan must be small, because the pork belly will be fried with a lot of oil in the future. The braised pork made in this way is fatty but not greasy, and it is particularly delicious.

Braised pork stew melts in the mouth, delicious, saturated fat is not easy to accumulate, drink a cup of more than a year old tea after eating, the tea taste is different from usual, eat once a month or two, good or bad.

Braised pork is a popular delicacy, but how to make it more delicious? Today, the Chinese food teacher of Zhengzhou New Oriental Cooking School will bring you this braised pork recipe, go and try it

Preparation of braised pork:

1.Wash the pork, cut it into cubes, cut the green onion into sections, slice the ginger, and wash the star anise for later use;

2.Add cold water to the wok, put the pork in the pot and boil, remove the foam after boiling, and remove the meat for later use;

3.Take a clean pot, put in an appropriate amount of oil and heat it, put the star anise, green onion segments, and ginger slices out of the pot and stir-fry until fragrant.

4.When the pork is fried until the oil is out and the surface is browned, add some rock sugar and an appropriate amount of dark soy sauce, stir-fry evenly;

5.Add boiling water to the pot, completely cover the pork, add rock sugar, simmer for 20 minutes on medium heat, turn to low heat and simmer for about 50 minutes, add salt according to taste and mix evenly.

Have you learned how to make braised pork?

Put the sliced pork pieces in boiling water and simmer for about 3 minutes. In this step, you can add cooking wine to remove the smell of the pork first. If you don't add cooking wine here, you can also add it when you burn it later.

Prepare the side dishes and spices, here I choose carrots and beans ingredients green onions wash and cut into sections, ginger slices, add star anise, bay leaves, peppercorns appropriate amount. Heat oil in a pan and add an appropriate amount of brown sugar to dissolve.

Put the freshly boiled pork into the pot and stir-fry with the brown sugar, temporarily put out the sugar-colored pork, add the freshly chopped green onions, ginger, garlic and spices, stir-fry the fragrant and sugar-colored pork pieces, pour them back into the pot, and stir-fry them with the spices for about 30 seconds.

Add water to submerge the pork pieces, reserve 30-45 minutes for the water level to boil, pour an appropriate amount of soy sauce into the pot, after the water boils, turn the heat to low, add salt. Use your phone for 20 minutes and add the prepared side dishes to the pot for about 20 minutes.

First cut the meat into cubes and put it in hot water, boil it, float away the foam on it, take it out, then put a spoonful of sugar and a spoonful of water in the pot, boil it until it is caramel colored, put the boiled meat pieces into the pot, stir evenly, put in water, cover the meat, and then put on the pepper and sunflower leaves, then put some dark soy sauce and oyster sauce, boil over high heat in Shou County, and then simmer for half an hour.

Ingredients: 2 kg of pork belly, 1 piece of ginger, 3 star anise, 1 piece of cinnamon, 3 bay leaves, 1 piece of angelica, 1 tablespoon of cooking wine, 1 bottle of beer, appropriate amount of boiling water, 1 small handful of rock sugar, braised sauce Recipe: appropriate amount, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 24 quail eggs, 1 tablespoon of salt, 1 tablespoon of chicken essence, appropriate amount of coriander.

Steps. 1. Cook quail eggs, peel them and set aside! (You can also use eggs instead of quail eggs!) ）

2. Wash the pork belly and cut it into larger pieces! (To make braised pork pieces, cut them into larger pieces, so that they are enjoyable!) ）

3. Mix a braised sauce: 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce and stir well to make braised sauce! Wash the ginger and cut it into slices, 3 star anise, 1 cinnamon, and 3 bay leaves!

4. Heat the pot and put in an appropriate amount of oil and slide the pan! This way the meat won't stick to the pan when stir-frying! After sliding, pour out the oil, leave a little base oil, and add a small handful of rock sugar to fry the sugar!

5. Stir-fry the rock sugar over medium heat, stir while stirring, so that the rock sugar is heated evenly! After the rock sugar melts, turn to low heat and continue to stir-fry! The sugar color of the braised pork should be a little more tender, and the color on the ** (amber) can be fried! Remember not to fry too old!

6. Immediately pour in the pork belly and flip quickly so that each pork belly is covered with sugar! At this time, you must turn on a low heat, otherwise the sugar color will be bitter!

7. After the pork belly is stir-fried with fat, pour an appropriate amount of cooking wine along the edge of the pot!

8. Pour in the braised sauce prepared in advance and stir-fry evenly!

9. Pour the fried pork belly into the casserole!

10. Put in quail eggs, ginger, star anise, cinnamon, bay leaves!

11. Pour in a bottle of beer!

12. Pour in an appropriate amount of boiling water! (Water should be filled at once!) Completely submerge the pork belly with water! After boiling, skim out the foam and grease on the surface, so that the Bycha pork belly is fat but not greasy!

13. If conditions permit, you can put a piece of Angelica dahurica into it to remove the fishy fragrance! It doesn't matter if you don't let it go!

14. After boiling, cover and simmer for an hour on low heat!

15. Add a spoonful of salt and stir-fry evenly! Remember not to put too much salt, it will get saltier and saltier when the juice is collected!

16. Cover and simmer for another 20 minutes!

After a few minutes, the thug counts the tomatoes and opens the lid, and the juice is reduced on high heat! When you see the soup becoming sticky, keep turning it so as not to stick the pot!

18. Add an appropriate amount of chicken essence and coriander and stir-fry evenly before cooking!

Braised pork with shiitake mushrooms.

Pork feeding; Lentinula edodes; sliced ginger; Aniseed; bay leaves; Soy sauce; card juice; Rock sugar method.

Wash the pork belly, cut it into cubes, take the mushrooms, soak the hair and remove the stems and wash them, and slice the ginger.

Put the chopped pork pieces in a pressure cooker, add ginger slices, star anise, bay leaves, put in cold water that has been submerged with the pork, cover and cook for 15 minutes.

After opening the lid, add the soy sauce and card sauce, bring to a boil over high heat, color slightly, add a handful of rock sugar, add the shiitake mushrooms after 10 minutes, and cook until the soup becomes viscous.

Chestnut braised pork.

Ingredients: about 500g of pork belly; 20 chestnuts (peeled and shelled); Scallions; Ginger; 2 tablespoons (about 30ml) dark soy sauce; 1 tablespoon of cooking wine (about 15ml); Salt in small quantities.

Prepare the materials. Wash the pork belly and wipe the surface moisture, cut it into small pieces, slice the ginger and cut the green onion into sections.

Heat the pot without oil, pour in the pork belly directly, and stir-fry over medium-low heat until the surface of the meat is colored, and the smile is slightly browned.

Add ginger slices and green onions and stir-fry until fragrant.

Add a tablespoon of cooking wine.

Add two tablespoons of dark soy sauce. (If you like the lighter color, you can replace two tablespoons of dark soy sauce with one tablespoon of dark soy sauce and one tablespoon of light soy sauce, because the light soy sauce is salty, so you don't need to add salt when you use the light soy sauce to collect the juice).

Add a small handful of rock sugar (about 10g) and stir-fry until the pork belly is browned.

Pour in plenty of water (if you cook in a regular wok pan, the amount of water should be at least the same age as the meat).

Pour in the chestnuts and bring to a boil over medium-high heat.

Turn to low heat and cover and simmer for about 40 minutes, until the pork belly is cooked through, open the lid and add salt to taste according to personal taste, turn to medium heat to thicken the soup in the pot.

Mao's braised pork.

Ingredients: pork belly; Sugar; light soy sauce; Aniseed; Cinnamon; bay leaves; Garlic; green onion segments; Dried chili pepper recipe.

Wash the pork belly and cut into cubes for later use.

Stir-fry the pork belly in a cold pot and keep the heat low until all the fat of the pork belly comes out, then remove the remaining oil, of course, you can also use it to fry vegetarian dishes.

Put a small amount of water in the pot, add the white sugar, and fry over low heat until the white sugar turns caramelized, then pour in the pork belly and stir-fry to evenly coat the pork belly with sugar.

Add a little water that has not passed the pork belly, add star anise, bay leaves, cinnamon, garlic cloves, green onions and dried chilies, two spoons of light soy sauce, bring to a boil over high heat, turn to medium-low heat to simmer, and when the water is about to simmer, turn to high heat to reduce the juice.

Most of the braised pork is made of pork belly, so many people will feel tired, in fact, this 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 color, then add about 750ml 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 with a lid, 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 the chain of collecting juice is informed, 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!

In this way, the [braised pork] that is fat but not greasy, and melts in the mouth is completed.