What to put in the braised pork to stew together is delicious

Braised pork stewed without water is delicious.

Potato braised pork, tiger skin egg braised pork, hawthorn braised pork, golden garlic braised pork, taro braised pork, winter bamboo shoots braised pork, chestnut braised pork, and braised pork with shover knot are all delicious.

We all know that the fat content of braised pork is relatively high, and eating too much will easily make people feel bloated, so if the braised pork is matched with oil-absorbing foods such as lettuce, lettuce and potatoes, it is very perfect, which not only effectively solves the greasy feeling of braised pork, but also adds phytogen to the human body to a certain extent, which is what we often call meat and vegetarian matching.

There are many ways to match braised pork, such as the common plum vegetables, dried beans and taro in our lives, which are very good, if you add plum vegetables, you can make plum cabbage button meat, not only the taste is very good, very bibimbap, at the same time, this kind of dried vegetables can also absorb some oil to a certain extent.

Ingredients: 1000 grams of pork belly with skin.

Ingredients: 20 cabbage hearts.

Food braised pork real shot (3 photos).

Seasoning: 1000 grams of vegetable oil (no loss), 100 grams of beer, 8 grams of salt, 1 gram of monosodium glutamate, 1 gram of chicken essence powder, 1 gram of pepper, 10 grams of sugar, 10 grams of soy sauce, 15 grams of ginger, 15 grams of green onion, 6 grams of sesame oil, cinnamon, star anise, whole dried pepper, 10 grams of sweet wine juice.

Method. 1 Wipe the pork belly with all the hair, scrape it in hot water, cut it into centimeter-square pieces, and marinate it in beer, sweet wine juice and soy sauce.

2 Crack the ginger, knot the green onion, wash the cabbage heart and set aside.

3 Put the pot on the fire, add vegetable oil, cook until 70% hot, fry the pork belly until golden brown, drain the oil.

4 Leave a little base oil in the pot, fry the white sugar until the sugar color is added, add beer, soy sauce, cinnamon, whole dried pepper, star anise, ginger, green onion knot, water, salt, monosodium glutamate, chicken essence powder, pour it into the pressure cooker after boiling, and then put in the fried pork belly (the soup is subject to the same raw materials), cover the pot, boil on high heat and press for 17 minutes to take out.

5 Add the bottom oil to the pot, add the cabbage heart and salt, fry until it is broken and flavorful, then put it on the plate, then put the pork belly neatly on the plate, and pour the original juice on it.

Features: The color is red and bright, crispy and not greasy.

Ingredients: high-quality pork belly, stewed meat packets, green onions, rock sugar, tea.

Seasoning: green onion, ginger, garlic, star anise, cardamom, sand kernels, cinnamon, bay leaves, tangerine peel, dried chili, sugar, salt, soy sauce, Shao wine.

Method: Step 1: Cut the pork belly into strips and put it in cold water to skim off the blood foam;

The preparation of braised pork.

Step 2, blanching and shaping; (Don't cut it into pieces and blanch it, the braised pork will be out of shape, and the finished product will not be beautiful).

Step 3: Remove and cool and cut the same size into squares;

Step 4: Put a little oil in the pot and stir-fry the chives, ginger and garlic spices;

Step 5: Add the meat pieces and stir-fry (stir-fry the oil in the meat);

Step 6: Put a little oil in the pot and pour in white sugar to fry the sugar;

Step 7: Fry until the sugar turns jujube red, turn off the low heat;

Step 8: Quickly turn off the heat from large to small and pour boiling water (this is a crucial step in the braised pork, this sugar color is the taste of caramel, which will make the braised pork fragrant with a slight caramel flavor);

Step 9, add a little Shao wine, add boiling water to boil, cook quickly, add tea water, you can remove the fishy smell;

Step 10: Finally, add soy sauce to adjust the color and add salt to taste;

Step 11: Change back to the wok on high heat, put rock sugar, make the juice sticky and then get out of the pot, and garnish the chives segments. (The juice is thick and fragrant, pouring it over the rice is more than addictive).

Braised pork is suitable for stewed potatoes, kidney beans, eggplant, beans, tofu, onions, cabbage, screw peppers, kelp, vermicelli, bean curd, dried bamboo shoots, sweet potatoes, carrots, dried fragrant, gluten rolls, chestnuts, fresh bamboo shoots, Lipu taro, pumpkin, quail eggs, etc., which can be adjusted according to personal preferences and seasonal conditions.

Braised pork is a well-known popular dish, and each major cuisine has its own characteristics of braised pork. It takes pork belly as the main ingredient, it is best to choose fat and thin three-layer meat (pork belly) to do, the pot is mainly in a casserole, the meat is fat and thin, the color is red and attractive, fat but not greasy, sweet and soft, nutritious, and melts in the mouth. It is a very popular home-cooked "hard" dish, and although it is a bit high in calories, it still can't stop people from loving it.

Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of recipes, which is a delicacy suitable for all ages. Braised pork is also rich in collagen dishes.

Braised pork stewed potatoes are the most delicious, the potatoes are glutinous, full of braised meat broth, very flavorful. Here's how:

Ingredients: 200 grams of pork belly, 10 small potatoes.

Excipients: 5 grams of green onion, 10 grams of ginger, 1 star anise, 2 tablespoons of red bean curd, 1 piece of red bean curd, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon of rock sugar.

Steps: 1. Soak the pork belly in water for dozens of minutes, wash and cut into small pieces.

2. Wash the small potatoes, cut them in half with the larger ones, and the skin can be removed.

3. Mix the sauce in advance, add light soy sauce, dark soy sauce, cooking wine, rock sugar, red bean curd juice and 1 piece of red bean curd to the bowl, and mash the bean curd.

4. Put ginger slices and pork belly in a pot of cold water, add a spoonful of cooking wine to boil, skim off the foam, remove and drain.

5. Spread a few slices of ginger on the bottom of the rice cooker, then spread the diced potatoes, and spread the blanched pork belly on the potatoes.

6. Pour the prepared sauce evenly over the pork belly, put an star anise in it, but pour in hot water, and the amount of water is the same as that of the meat. Cook in rice cooker mode for 30 minutes, jump to keep warm, flip it, and cover and simmer for a while. There may be a lot of soup in the rice cooker, so you can put the potatoes and braised pork in other pots to collect the juice.

7. Sprinkle some chopped green onions after cooking, and the braised pork with small potatoes is ready.