How to make braised pork? How can you make braised pork?

The braised pork dish I shared today is very simple, and the ingredients and seasonings required are the most basic at home.

1. In order to make this braised pork, I went to the vegetable market early in the morning to buy pork belly. If you want to buy good pork belly, you have to go early, if you go late, you can't buy good pork belly.

Some time ago, pork ** skyrocketed, and I didn't dare to eat pork. It's almost the New Year these days, and the pork ** has dropped slightly, and the pork ** on our side is 24 yuan per catty. This kind of fat and lean pork belly is the first choice for braised pork, and then cut all the meat into pieces of the same size and put them in a bowl.

Chop some green onions and ginger slices and set aside.

2. Pour the cut meat directly into the pot of cold water and blanch it, add green onions and ginger slices to it, and then add cooking wine to remove the fishy smell.

There is no need to cover the pot when blanching the meat, otherwise the smell of the pig will not be discharged. After boiling over high heat, cook for about 2 minutes, turn off the heat, take out the meat, wash it again, control the moisture, and set aside.

3. Heat the pot first, and don't pour oil into the pot first. Then pour the dry meat pieces into the pan and stir-fry, and stir-fry part of the oil in the meat. This way, the meat is not too greasy.

After stir-frying the meat with some oil, put the stir-fried meat in a bowl for later use.

Then use the oil from the stir-fry to fry the sugar, and put a few pieces of rock sugar in the pan.

Knock the rock sugar over low heat, crack it, and fry it until it is completely melted and the color turns jujube red. Quickly pour the meat in and stir-fry quickly, so that the meat can be evenly coated with sugar. The heat of this fried sugar must be mastered, the heat can not be passed, if it is fried, the sugar color will be black, and the meat will be bitter; If you put the meat in and fry it before the heat arrives, the braised pork will be too sweet, which will affect the taste.

The heat must be mastered, and you can master the heat by doing it a few more times at home.

Add ginger slices, green onions, red peppers, star anise, cinnamon, bay leaves and stir-fry to bring out the fragrance in the spices, then add an appropriate amount of light soy sauce and dark soy sauce to stir-fry until fragrant and stir-fry well.

Then pour a bottle of beer into it, just enough to submerge the meat.

After boiling, cover the pot, turn to the lowest heat and simmer for about 30 minutes;

Add an appropriate amount of salt to taste during the stewing process, then cover the pot and turn to high heat to reduce the juice.

Finally, when the soup in the pot is thick, turn off the heat and remove from the pot.

Okay, let's make this braised pork. The color is bright and attractive, the taste is soft and sweet, fat but not greasy. I drool when I look at it, and this braised pork is absolutely right when preparing for the Chinese New Year's Eve dinner this year. Even people who don't eat pork want to eat this braised pork after seeing it.

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.

How to cook braised pork? Come and get it

Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.

Internet celebrity braised pork, delicious and delicious.

Cut the braised pork into pieces and stir-fry in a pan under cold water to control the moisture. **Do not put oil in the pan. Put in the pork and add the seasoning.

Braised pork does this, one plate is not enough to eat.

The pork belly should be fried first.

Pork is the most popular kind of meat, although pork is now the most popular, but pork is still the most purchased meat, especially to buy some pork belly, because through pork belly can make very delicious dishes, it is braised pork.

First, cut the pork belly into pieces and add green onions, ginger and cooking wine to a pot under cold water, then add the boiled pork belly to the oil pan and fry until golden brown, and finally add soy sauce and rock sugar to simmer until soft and glutinous.

First prepare the pork belly, cut it into 3 cm cubes, then marinate it with green onion, ginger, garlic, salt and cooking wine for a while, put the marinated pork belly in a pot under cold water, cook out the blood foam in the pork belly, and then take out the meat, put rock sugar in the oil in the pot, pour various seasonings into the pork belly, and stir-fry. Add water and simmer for an hour, and finally the juice is just fine.

After the three-layer meat is cooked in the pot, cut it into strips with a size of one centimeter, and then fry it in the pan until golden brown on both sides, then pick it up, leave oil in the pot and put in the rock sugar to fry the sugar color, then put in the meat pieces and stir well, and then put in the appropriate amount of water, light soy sauce, dark soy sauce, cooking wine, salt and other seasonings, boil over high heat, simmer over low heat, and wait for the meat to be soft and rotten to eat.

In this way, the braised pork is very delicious, clean the meat, then cut it into pieces, stir evenly with the condiments in the basin, then put it in the pot, pour in the appropriate amount of soy sauce, vinegar, etc., pour in the appropriate amount of water, and you can enjoy the food out of the pot.

First put the pork into the pot and blanch it, then take it out, then add an appropriate amount of oil to the pot, put the pork in, then add some light soy sauce and salt to stir-fry evenly, then add an appropriate amount of water, and wait until the water is almost simmered to get out of the pot.

The method of braised pork is very simple, fry it in an oil pan first, then add rock sugar, dark soy sauce, light soy sauce, dried chili, star anise, bay leaves, boil over high heat, and simmer for half an hour on low heat.

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.

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.

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

You don't need to boil the sugar-colored rookie version of the braised pork, and the boiled paste is still fat but not greasy.

How to cook braised pork? Come and get it

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

Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.

Steps: Step 1 – Choose the right pork belly and process the pork belly.

Pork belly is divided into upper pork belly and lower pork belly, to make braised pork, you can't buy pork belly, it has too much fat, the layers are not clear enough, it is very greasy to make, not delicious, so choose to make braised pork, you should use the lower pork belly, and choose the layered one.

**To make braised pork, you need to bring pig skin, so if you want braised pork to eat fragrant, you need to clean the pig skin, first use tweezers to pluck off the obvious long pig hair, and then heat the iron pot, and burn the pig skin on this side of the iron pot, so that the short pig hair can be removed, so that the pig skin becomes fishy. And after doing this, the pork skin tastes better and more fragrant when cooked.

Then rinse the pork belly under running water, and scrub the pork skin with a brush or steel wool ball.

Step 2 – Blanch the pork belly and cut into cubes.

After the pork belly is cleaned, cut into small pieces, the finished product made of the same size is good-looking, the pot is washed and the pork belly pieces are put in, then add ginger slices, green onion segments, cold water, boil over high heat, pour in a spoonful of cooking wine after the water boils, continue to cook for two minutes, and skim off the dirty things on the water surface with a spatula.

After removing the pork belly, put it in warm water to clean the surface, and then put it in a mesh basket to control the water and set aside.

Step 3 – Fry the pork belly.

Wash the pot and boil it dry, pour in the cooking oil after it is hot until it smokes, keep moistening the pot and heat it, pour out the hot oil, then pour in a little cold oil, put the pork belly pieces into the pot, turn on low heat and fry the pork belly, and fry a little fat.

Note, there are two key points in this step, 1. The pork belly is easy to stick to the pan after it is put into the pan, it is recommended to operate the hot pan with cold oil to avoid sticking to the pan and fry it more easily; 2. The pork belly is slightly fried with some fat, which will make the braised pork not greasy.

Step 4 – Colour and season the pork belly.

After the pork belly is fried, add ginger slices, bay leaves, cinnamon, star anise, stir-fry for a while to bring out the fragrance, then add the sugar color fried in advance, stir-fry evenly, after the surface of the pork belly is colored, add light soy sauce, a little white wine, and enough hot water.

Note, there are two key points in this step, 1. If you want to make a good red and bright braised pork, you need to color the pork belly, it is best to use sugar color, it is really not good to fry sugar color, use braised soy sauce, the color is slightly worse; 2. When seasoning, direct light soy sauce and various spices, do not add salt first, to avoid meat firewood.

Step 5 – Simmer the pork belly.

After boiling over high heat, add a few sections of green onions, cover with a lid, simmer over low heat, and simmer until the pork belly is soft and rotten, and add an appropriate amount of salt to taste.

Finally, the last step is also very important, the color of the braised pork after the juice is more red and bright, and it cannot be omitted.