Mao s braised pork? Mao s braised pork

1.Put the pork belly in a pot and cook, remove and cut into pieces under cold water.

2.Pour oil into the pot, add white sugar and fry the sugar, add rice wine and water after the sugar is fried, and then put it out for later use.

3.In another pot, pour oil into the pot, add garlic, green onions, ginger slices, chili, star anise, cinnamon and stir-fry slightly, pour in water, put rock sugar, add sugar water to adjust the color, pour in the pork belly and cook for a while, then add salt and chicken essence to taste.

4.Put the bottom grate in the casserole, pour the finished meat into it, simmer for two hours on low heat, turn off the heat and serve the plate.

Ingredients: 350g pork belly, 2 star anise, 2 slices of cinnamon, 2 small slices of ginger, a tablespoon of soy sauce, a little cooking wine, a little salt, 25g rock sugar.

Steps: 1. Cut the pork belly into pieces (about two centimeters).

2. Preparation: rock sugar, cinnamon, split eggplant, star anise, ginger slices.

3. Add the pork belly and ginger slices and pour it into a pot under cold water.

4. After the water is boiled, remove the foam and remove it for later use.

5. Pour the oil and put in the cinnamon star anise and incense.

6. Add the pork belly and stir-fry constantly.

7. Add cooking wine and soy sauce and stir-fry until it changes color.

8. After changing color, pour in the boiling water that has not covered the meat.

9. Bring to a boil over high heat and add rock sugar. Then turn to low heat.

10. Stir the pot every 10 minutes, simmer for 25 minutes, and then add salt (the amount of salt depends on personal taste) and stir.

11. Simmer for another 20 minutes and reduce the juice on high heat.

12. Out of the pot (finished picture), the delicious Mao's braised pork is ready.

The above content refers to Encyclopedia - Mao's Braised Pork.

Ingredients: pork belly with skin (the ratio of fat to lean meat is about 2:1).

Excipients: garlic seeds, dried chilies, lard, salt, brown sugar, monosodium glutamate, cooking wine, honey, broth.

Method:1Put the whole pork belly into the pot and boil, skim off the blood foam after the water boils, turn off the heat for about 2 minutes, scrape the debris on the meat skin with a knife while it is hot, and cut it into square pieces of about 2 cm;

2.Put lard in the pot and heat it, stir-fry garlic seeds and dried chili peppers in the pot until fragrant, pour in the cut meat pieces and stir-fry, and fry until the meat skin turns pink in color.

3.Add a little lard to the other wok, start frying the brown sugar, pay attention to controlling the heat, and boil slowly over low heat, because the color of the brown sugar will make you unable to tell whether it is paste, and you can see that it has become syrup;

4.Quickly add the fragrant meat pieces, stir-fry quickly to color, add salt and light soy sauce, pour in the stock or water (2 fingers past the main ingredient) to boil, then change to medium heat and simmer, and use chopsticks to poke the degree of meat to determine the time to turn off the heat;

5.Before turning off the heat, drizzle a little honey and monosodium glutamate with wild cherry blossoms to enhance the overall color and brightness of the dish.

Mao's braised pork is nutritious and delicious, and Qingzhi is moisturizing and dry, very nourishing, and housewives can usually buy good ingredients and make them for their families to eat on holidays or when there is enough time. When making Mao's braised pork, you should pay attention to some tips, such as using hot water when frying sugar, and the ratio of sugar and water is 1:2, and it must be fried over low heat, not paste, so that the fat of the fried pork belly is sweet but not greasy, and the color is red and bright, which is very attractive.

Ingredients: 450 grams of pork belly, 35 grams of rock sugar, 1 piece of ginger, 2 bay leaves, 1 star anise, 8 peppercorns, 1 cinnamon, 1 shallot, 4 grams of salt, a little black pepper, 2 tablespoons of salad oil, 2 teaspoons of braised soy sauce, 2 teaspoons of rice wine.

1. Prepare the ingredients needed for braised pork, which is made with three layers of fat and lean meat.

2. Soak the pork belly in cold water in advance in bloody water, wash it, and cut it into pieces 2 cm square.

3. Blanch the pork belly and remove it, drain the water and set aside.

4. Add an appropriate amount of salad oil to the pot, pour the rock sugar into the pot, and fry the sugar color.

5. Pour the pork belly into the pan and stir-fry quickly.

6. Pour in 2 teaspoons of teriyaki soy sauce.

7. Add fragrance, cinnamon and star anise, stir-fry.

8. Pour in 2 teaspoons of rice wine, stir-fry quickly and evenly, then turn off the heat.

9. Pour the sugar-colored safflower meat into the pot of the electric pressure cooker.

10. Add an appropriate amount of water, shallots, ginger slices, and a little salt.

Ten. 1. Tap the "soft" button for the custom taste, select the sixth taste, and tap the start button.

Ten. 2. After about 25-30 minutes, the braised pork is cooked.

Ten. 3. Put it on a plate, pour in the remaining soup, sprinkle in the shallots, and serve.

The authentic preparation of Mao's braised pork is as follows:

Tools Materials: 500 grams of Wuhu pork, appropriate amount of ginger slices, appropriate amount of garlic cloves, appropriate amount of shallots, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of grass fruit, appropriate amount of edible oil, appropriate amount of water.

1. Cut the pork belly into small pieces of 2-3 cm square, blanch the bird in boiling water and remove it from the water for later use.

2. Heat the oil in a pan, add ginger, garlic cloves and shallots and stir-fry.

3. Add the pork belly and stir-fry until the surface is slightly yellow. Add cooking wine, light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, bay leaves, grass fruit and stir-fry evenly.

4. Add water to cover the meat pieces, cover the pot, turn to low heat and simmer for 1-2 hours, do not stir during the period, so that the meat pieces will naturally absorb the flavor.

5. After the soup is thickened, stir-fry again until the color is red and bright, and the juice is thick, then turn off the heat. Finally, sprinkle with chopped green onions and serve.

Many people will make braised pork, what is the method of Mao's braised pork? 500 grams of fat and thin pork belly, 5 grams of green onions, ginger

10 grams, star anise: 2 pieces, bay leaves: 4 pieces, cinnamon:

4 grams, dark soy sauce: 3 grams, light soy sauce: 5 grams, cooking wine:

10 grams, salt: 5 grams, rock sugar: 20 grams.

As long as the five flowers with skin are selected, the growth cycle is 8-12 months, and the pig weighing 70-90 kg is slaughtered for meat, which is more suitable for braised pork. When buying meat, always buy medium pork belly with skin (meat sandwiched between hard and soft pork belly), fat lean meat = 5 5 or 4 6. Because pork belly is divided into hard pork belly, medium pork belly, and soft pork belly.

Boil 10g of green tea in boiling water for about 10 minutes, remove the excess tea leaves, and put the tea soup in a bowl for later use; Step 2: Wash and cut 500g of plum blossom meat, add water to the soup pot, pot the meat pieces under cold water, 3 slices of ginger, 15ml of cooking wine, 5ml of white vinegar, boil and blanch over high heat, skim off the foam; Step 3: Remove the meat pieces and wash them in hot water, drain and pour them into a wok.

Put little oil in the pot, add brown sugar, light soy sauce, dark soy sauce and boil over medium heat until the sugar is bubbly, add green onions, pour in ginger juice and cooking wine and stir-fry until fragrant. This is a crucial step, and it is also the one that determines the appearance of braised pork.

Everyone said that and quietly make braised pork to fry the sugar color with rock sugar, and then put the pork belly into it and wrap it in the sugar color, which is actually for the average housewife, this step is very difficult to grasp the scale, and the sugar color is easy to paste or bitter if the sugar color is not fried, so I use a small trick to replace the fried sugar color, after the pork belly is stir-fried in the pot until browned, we put it in a half bottle of Coke pot instead of the step of fried sugar color.

Add the fried sugar color, add some light soy sauce and dark soy sauce, so that the color is more beautiful, add two pieces of rock sugar, boil over high heat, goo tudu for 40 minutes, turn to medium and low heat and then grunt for 40 minutes, collect the juice, drop two drops of small grinding oil, at this time, the braised pork oil is bright and shiny, it looks very appetizing, you can get out of the pot, if you are lucky, sprinkle some white ripe sesame seeds or green onions. Take a bite gently, sweet as syrup, taste carefully, mellow and rich, melt in the mouth, fat but not greasy, fragrant, first love for a long time.