Braised carrot and pork belly recipes

2 carrots, 600 grams of pork belly, appropriate amount of rock sugar, 1 small piece of cinnamon, 4 bay leaves, appropriate amount of green onion, 4 star anise, 1 tablespoon oil, appropriate amount of salt, 2 tablespoons cooking wine, 4 tablespoons light soy sauce, 1 tablespoon dark soy sauce.

1. First wash the pork belly, drain and cut into pieces for later use;

2. Wash and cut the carrots into cubes for later use;

3. Then wash the green onion, cut it into sections, and set aside;

4. Next, we start to stew the meat, pot it under cold water, wait for the water to boil, remove the blood stains and meat smell, and then remove the pork;

5. Then pour out the water in the pot, add a little oil, then add spices, stir-fry the green onion and stir-fry until fragrant;

6. Then add the pork and fry until both sides are yellow, and be sure to raise the heat;

7. Then add light soy sauce, dark soy sauce, cooking wine, rock sugar, salt, stir-fry evenly, add water, cover the meat, and simmer for 40 minutes;

8. Finally, add carrots and stew for 10-20 minutes, then sprinkle with green onions after the juice is collected!

The meat is tender and not greasy, super delicious, carrot braised pork like this, my wife eats 2 bowls of rice in a row, it's so satisfying!

Uncle's tip.

1. It is better to cut the pork to 3 cm, because the oil will shrink after the pork is boiled, and the fried meat will reduce the intake of oil and fat, and the second is better taste;

2. Pork boiling water, one is to remove the fish, and the other is to finalize;

3. The color of rock sugar is more red and bright than that of white sugar, but it is very time-consuming to fry directly and it is not easy to master the heat, so it is much more convenient to crush it into fine pieces in advance;

4. After boiling the stew, it must be on low heat, the kind that is bubbling and bubbling, and the water should not be too little. If there is more water, the meat will dry out without stewing the fragrant juice;

5. The most suitable time to start the pot is that the juice is viscous and has many bubbles, so that after stirring evenly, the juice can be evenly hung on the meat, which is very beautiful. It can also be completely dried if you prefer.

: Carrot is sweet and flat; into the lungs and spleen meridians; It has the effects of strengthening the spleen and eliminating food, moistening the intestines and laxative, killing insects, promoting qi and stagnation, and brightening the eyes; Roasted pork belly with carrots, the meat is tender, fragrant and delicious, the taste is delicious, the color is red and bright, and it is a very good dish. Let's take a look at how to do it!

Ingredients: Ingredients300g of pork belly and 500g of carrots

Excipients

Appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of soy sauce, appropriate amount of cooking wine.

Step 1

1.Wash the pork belly and cut into small pieces.

2.Peel and wash the carrots and cut into hob pieces.

3.Heat a pan and put a little oil.

4.Add the pork belly and stir-fry.

5.Spray cooking wine to remove the smell.

6.Add soy sauce to add color.

7.Cook for 5 minutes.

8.Add the carrots.

9.Add an appropriate amount of boiling water and bring to a boil for 30 minutes.

10.Boiled dry water cubes.

11.Flavouring.

12.Stir-fry a few times, and it's done.

Method 1: Ingredients: 250g of pork belly, 3 carrots.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of chicken essence, appropriate amount of dark soy sauce, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of garlic.

Steps: 1. Cut the carrots and cut the pork belly into small pieces.

2. Pour an appropriate amount of oil into the pot, and boil the sugar in the pot after the oil is hot.

3. Fry the meat pieces in the pan until colored, fry the green onions, ginger, garlic and peppercorns in the pot until fragrant, and stir-fry evenly with some dark soy sauce.

4. Pour the fried meat pieces into the pressure cooker, put an appropriate amount of water, an appropriate amount of salt, press for 8 minutes, and open the lid.

5. Put the carrots in the pot for 4 minutes and put them in a bowl.

Method 2: Ingredients: 250g of pork belly, 350g of carrots.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of rock sugar.

Method: 1. Wash the carrots, peel them, and cut them into pieces with an oblique knife.

2. Defrost the pork belly and cut into small pieces.

3. Heat the oil in a hot pan, add rock sugar and stir-fry the sugar color, and pour in the pork belly.

4. After coloring, add ginger slices and light soy sauce.

5. Pour in the carrots, appropriate amount of water, the amount of water is subject to the submerged ingredients.

6. Add a spoonful of salt after boiling, cook over medium heat for five minutes, boil over medium-low heat until the water dries quickly, and reduce the juice over high heat.

In our lives, there are many people who like to eat pork belly, so how should we stew pork belly with carrots? Here's what I share with you. The practice of stewed pork belly with carrots, welcome to read.

Step 1

1.Cut the carrots.

2.Cut the pork belly into small pieces.

3.Appropriate amount of oil, boil the sugar in the pot after the oil is hot.

4.Stir-fry the meat pieces in the pan until colored, fry the green onions, ginger, garlic and peppercorns in the pot until fragrant, and stir-fry evenly with some dark soy sauce.

5.Pour the fried pieces of meat into the pressure cooker, put an appropriate amount of water, an appropriate amount of salt, and press for 8 minutes.

6.Flatten the lid and put the carrots in the pan and press for 4 minutes.

7.Press until the dish is good.

8.Serve in a bowl.

Tips:

Simply delicious.

I haven't eaten pork belly for a long time, so I specially made a dish of carrot stewed pork belly. The fried pork belly is stewed with carrots, and the taste is not greasy at all, it is delicious, and the feeling of eating the meat is very fulfilling. Let's take a look at the recipe for stewed pork belly with carrots.

Pork belly, carrots, ginger, garlic, green onions, peanut oil, soy sauce, salt.

Clean the pork belly, cut it into thin slices, add an appropriate amount of peanut oil, soy sauce and salt, and marinate for a while.

Peel the carrots and cut them into thin slices.

Finely chop the green onion, shred the ginger, and finely chop the garlic.

Heat the oil in a pan, add the garlic and ginger shreds and stir until fragrant, then pour in the pork belly.

Stir-fry the pork belly slowly over medium heat and stir-fry the pork belly until it is sizzling so that it doesn't taste greasy.

Then pour in the carrots, add a little water, cover the pot and simmer over high heat.

Simmer on high heat for about 5 minutes, the carrots are cooked, add a little salt to taste, then put them in a pot, sprinkle with chopped green onions, and enjoy the delicious pork belly.