How to make braised pork, it doesn t taste greasy

The fastest way is to use a pressure cooker, add some peppercorns, spices, cooking wine, green onions, ginger slices, put them in the pressure cooker and start simmering, 20 minutes will be very bad, 20 minutes will be very bad. Fish it out afterwards.

1) Put oil in the wok, if you like to color, you can fry the sugar color (if you don't like it, you can put sugar later, the fire should not be too big when frying, otherwise the sugar will be paste), and then the method is the same, under the meat, add soy sauce, a little vinegar (to greasy and fragrant), salt (depending on how much soy sauce), cooking wine began to fry. Then I have a little stewed meat soup at home, at most, don't leave the meat behind, the main thing is to stew for a while to taste. When the water is almost dry, add garlic, chicken essence, and turn it out of the pot a few times This is how I do it.

2) If you are tired and afraid of fat, you can not fry in oil, directly use the soup of stewed meat, add all the seasonings, pause for a while, add garlic before the juice is almost dry, and the chicken essence is OK, and the taste is also very good!! The specific method is to take out some of the soup of the stew and pour it into the wok, pour in the meat after boiling, start to fry with water, continue to fry while putting soy sauce, salt, sugar, vinegar, sweet and sour ratio is about 2:1, anyway, sweeter than sour.

Add some cooking wine (red wine is also good), the soup is almost dry, and put minced garlic before cooking, which is also the most critical step, and the fragrance will come out immediately. You must not put it early, and the fragrance will be gone.

Use the pork belly to pull the meat with oil for a while.

Home-style braised pork practice, one plate is not enough to eat.

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It's really not boring. Same as above, take an example Ingredients: A strip of pork belly Seasoning:

Green onion, ginger, garlic, star anise, cinnamon, Sichuan pepper, sugar, salt, soy sauce, monosodium glutamate (or chicken essence) Method: Step 1: The key change is here Wash the meat and cut it into 2 cm thick slices, blanch it without water, heat it in a stainless steel pan, point a little water, run fast when you see the water droplets, and fry the meat pieces directly against the bottom of the pot without pouring oil.

Step 2: Change two Use the lard forced out of this pot (don't add oil), put in the green onion, ginger, pepper and stir-fry, especially remind you to enlarge the garlic, pat slightly, peel, do not cut, put in the whole, at least one head, stir-fry together until fragrant, and then pour in soy sauce (it is best to use dark soy sauce to facilitate coloring), not too much. And then it's important – don't forget to put sugar!

Rock sugar is the best, white sugar is also OK, at least 1 tablespoon, don't be afraid to put too much, meat is sugar-loving. Once the juice is boiled, pour in the fried meat, stir-fry and pour in water (bone broth is best). step 3：

Stew Pour the soup and meat into a pressure cooker (if you have time, or don't have a pressure cooker, simmer slowly, at least an hour, the more rotten the better, don't forget to add water in between). The water in the pressure cooker should be slightly submerged with the meat, add salt, ingredients, cinnamon, boil over high heat, cover and simmer for 25 minutes, stop the fire and cool naturally, open the lid after no pressure, and then collect the juice, after the juice is thick, add a little monosodium glutamate, stop the fire and remove from the pot.

1. The pork belly can be replaced by soaking, which makes it easier to retain the aroma of the meat.

2. Remember that rock sugar should be used at the end of the juice, which can add color and flavor.

3. Pay attention to the use of a wok and casserole, because only using a wok will not have a crispy effect.

1. Cut the pork belly into small pieces, and prepare the old green onion and ginger, bay leaves, spices, Sichuan pepper, cumin (spices are packed in the seasoning box).

2. Prepare a piece of rotten cave milk to mash.

3. Put the cut meat pieces directly into the dry stir-fry without oil, until the pork belly is stir-fried with oil.

4. Then add brown sugar and stir-fry the tomato.

5. Add dark soy sauce, cooking wine, tofu milk, green onions and other seasonings and add water.

6. Cover and simmer for about 40 minutes, then add salt to the pot.

The production method of braised pork is delicious and not greasy, the ingredients that need to be prepared for braised pork: pork belly, dark soy sauce, bay leaves, star anise, cooking wine, rock sugar, beer.

Step 1: The pork belly to make braised pork should be made with skin, red and white taste is the best, if it is not red and white, the white meat is too greasy, and the red meat is not fragrant, so the choice of meat is also very important. Clean the meat first, if the pig skin has pig hair, be sure to deal with the pig hair first, otherwise it will affect the taste too much.

Step 2: Cut the pork belly into square pieces of about 3 cm, I personally think that the meat pieces are small and soulless, what do you think? Add an appropriate amount of water to the pot, blanch the pot under cold water, skim off the foam after the meat changes color, and remove it for later use.

Step 3: This dust digging is also a very critical step for the braised pork to be fragrant but not greasy, add less answer to the amount of oil to clear the sleepiness, pour the pork belly into the pot and stir-fry the oil, the oil in the meat is stir-fried out, and it will naturally not be greasy to eat, and the fried oil will be poured out directly. Many people will miss this step, no wonder they get greasy after eating a few pieces.

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Purchase. Step 4: Start another pot, add an appropriate amount of rock sugar and fry the sugar color, which is the key to the red and bright color of the braised pork, only add the light soy sauce to turn black, fry until the rock sugar melts and bubbles, pour in a small amount of hot water and stir evenly, pour it into the pork belly pot while it is hot, stir-fry over medium-low heat, so that each piece of meat is covered with sugar.

Then add bay leaves, star anise, chives, add an appropriate amount of cooking wine and dark soy sauce. The second key point of braised pork is that you don't need to add water to stew, just add a can of beer, which can not only remove the smell and enhance the flavor, but also make the pork belly more soft and rotten, so as to achieve a melt-in-your-mouth taste. Cover the pot, boil over high heat, turn to medium-low heat and simmer for 30 minutes after boiling, and finally collect the juice on high heat, the braised pork with full color and flavor is ready, I can't wait to eat a piece, so fragrant that I can't put down the chopsticks at all.

When making braised pork, don't add water to stew, replace it with "it", the braised pork is soft and delicious, and it is not greasy. Summary of 4 tricks of braised pork: 1. Choose red and white pork belly with skin.

2. Don't stew directly in the pot after blanching, put the meat pieces into the pot and stir-fry the oil first, so that it will be fragrant but not greasy. 3. The color must be colored with sugar, which is the key to red and bright, and only add the dark soy sauce color to black. 4. Don't add water to stew, stew with beer, remove the fishy fragrance and be soft and rotten.

Keep these 4 tips in mind to ensure that the braised pork is better than what the restaurant makes.

Ingredients: 1 kg of pork belly, 3 slices of ginger, 1 green onion, 3 star anise, about 10 rock sugar, 15ml cooking wine, 30ml light soy sauce, 10ml dark soy sauce, 10g salt.

Step 1: Of course, you should choose pork belly for pork, preferably pork belly with skin, this part of the meat is fat and thin, and the fat and lean ratio of braised pork is just right. Soak the pork for a while in advance to remove the blood, then clean and cut into cubes of centi-hole rice.

Step 2: Slice the ginger after washing, rinse the star anise with water, cut the green onion into white sections after washing, and cut the green onion leaves into rings.

Step 3: Put a small half bowl of water in a pot, add rock sugar and a few drops of oil, stir-fry over medium-low heat, stir-fry until dark red, and pour the sugar color into a bowl for later use. Stir-fry with water because it is easy to control the color of the sugar, not easy to fry the paste, and add oil to make the color of the sugar brighter.

Step 4: Pour a small amount of oil into the pan, pour the pork and ginger into the pan over high heat, stir-fry until the pork appears slightly browned, and then pour out the excess oil.

Step 5: After pouring out the oil, add light soy sauce and dark soy sauce to the pot and stir-fry evenly, then add sugar, salt and water that has not passed the ingredients, then put the star anise in, bring to a boil over high heat, turn to medium-low heat and continue to simmer for more than 45 minutes.

Step 6: After 45 minutes, turn to high heat, pour the green onion into the pot, stir-fry evenly and start to reduce the juice.

After the soup is tightened, sprinkle a handful of chopped green onions on the pot, and a fatty but not greasy braised pork with full color and fragrance is ready.

Ingredients: 500 grams of pork belly; potatoes for two; an onion (mainly to increase nutrition); minced chives; a small piece of ginger; 4 dried chili peppers; 10 peppercorns; Soy sauce; Wine; pepper; Sugar; Salt; Monosodium glutamate;

Method: 1. Boil the pork belly in water for a few minutes, remove the greasy smell and blood, pick it up, and cut it into pieces.

2. Cut the potatoes into cubes; For nutritional reasons, the onion is still cut into thick shreds; Ginger, just knock it; Green onions are naturally cut into sections! However, it is better to save half of it and set it aside.

3. Add bottom oil to the pot and boil until it is 5 hot, slowly stir-fry the peppercorns, and remove the peppercorns from the coarse stove; Add ginger and dried chili peppers and stir-fry; Add the pork belly and stir-fry until the meat begins to turn golden brown, add soy sauce and sugar to enhance the color, continue to stir-fry until fragrant, add about 800ml of water and potato wedges, as well as an appropriate amount of cooking wine, pepper, salt and monosodium glutamate, and simmer for 20 minutes; Add the lumps of chives and onions.

If you want to make braised pork, it tastes delicious and delicious and not greasy, so in fact, the method is very important, first of all, you must fry a prevarication, and then pour the pork belly into it and stir-fry it to make some oily paper, and then put some hawthorn to stew together, and it will be soft and rotten in about 40 minutes, fat but not greasy.

The braised pork should not be greasy to eat, and the meat should be made of fat and thin pork belly, and the parts are not used correctly, so it cannot be stewed with a soft and glutinous taste. When adding water to simmer, be sure to add boiling water, cold water will irritate the meat and make it tighter. When simmering, it needs to be simmered for 1 and a half hours, so that the braised pork has a fatty but not greasy, melt-in-your-mouth texture.

After simmering, reduce the juice on high heat, so that the sauce fully hangs on the meat, the sauce is fragrant and fragrant, and it is not greasy to eat.

Preparation of braised pork:

Ingredients: pork belly, ginger slices, green onions, garlic cloves, dried chilies, star anise, cinnamon, cumin, soy sauce, salt, Shao wine, white sesame seeds.

1. Wash the pork belly you bought, cut it into large pieces of about 2cm, put it in a non-stick pan, pour in cold water that has not covered the meat, add ginger slices and green onions, and heat it over medium and high heat.

2. Boil, remove the foam on the surface, and put out the pork belly for later use.

3. Pour an appropriate amount of vegetable oil into the pot, add rock sugar, and heat over low heat.

4. After the rock sugar melts, slowly start to color, and heat until the color is amber. Pour in the blanched pork belly, stir-fry until the pork belly is colored, and set aside.

5. Put ginger slices, garlic cloves, dried chilies, star anise, cinnamon, cumin, and green onions in the pot, and fry the remaining oil in the pot to make it fragrant.

6. Add pork belly, soy sauce and salt to taste. Then add Shao wine and stir-fry evenly.

7. Pour in boiling water that has not covered the meat. After boiling over high heat, turn the lid to low heat and simmer for 1 and a half hours.

8. After simmering, turn on high heat to reduce the juice. Serve. Garnish with chopped green onions and sautéed white sesame seeds.