How to make braised pork delicious?

Cook the meat in water first, it is best to cut it, a piece of fast After cooking, then pour the ginger, green onion and meat into the oil pot and stir-fry a few times, add cooking wine for cooking vegetables Stir-fry a few times, then pour in red soy sauce, stir-fry a few more times, then pour in water, boil over high heat, add some five-spice powder, put some sugar, salt, chicken essence, turn on low heat and burn slowly At this time, the burning time is longer, nearly half an hour

Then turn on the heat high, burn it to the pan when it is almost dry, add sugar, stir-fry a few times, and then pour in a little oil and stir-fry, you can get out of the pot The oil poured in at the end plays a role in the color of the good-looking, and the braised pork looks oily

Believe me, that's right, I cook at home every day Although I can't compare with the chefs in other restaurants, I go to many places, eat a lot of side dishes, I like to cook them, and I learn to cook them, so I can already cook a lot of good side dishes If you have the opportunity, you can come and try it

Grandma said that she hadn't eaten braised pork for a long time, and if she wanted to eat it today, she blanched it in the water, stir-fried the sugar-colored stir-fry with the ingredients, added water and simmered for half an hour.

Blanch the pork belly, stir-fry the pork belly in the pot and stew it with sugar, and add eggs.

A braised pork tutorial is given to everyone, delicious and easy to operate.

Braised pork does not need to boil sugar, and the color is still full of color and flavor.

Braised pork is so fatty but not greasy, and delicious.

Braised pork is one of the hot recipes. With pork belly as the main ingredient, it is best to choose a three-layer meat (pork belly) with fat and lean sides. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth.

So do you know how to make braised pork? Here's how I've collected it, so let's learn it quickly!

Materials

Ingredients: 900 grams of pork belly.

Excipients: Appropriate amount of salt, 1 large spoon of sugar, 2 spoons of dark soy sauce, 1 spoon of white wine, appropriate amount of ground chili pepper, 1 spoon of white vinegar, appropriate amount of water.

The preparation of braised pork

1.Pork belly, washed and cut into cubes.

2.Don't cut it too big, otherwise it will take a long time to boil and the taste will not be good.

3.Put a little oil, stir-fry for a while (the meat does not need to be blanched in advance), almost put the sauce soy sauce, a spoonful of white wine, a spoonful of white vinegar, and then add water (add it in place at one time), simmer for about 30 minutes, the water is almost closed, you can add salt and an appropriate amount of sugar out of the pot, I like to eat spicy, so I added dried chili powder.

Cooking skills

Water should be added in place at one time, except for nothing special to pay attention to, there is no need to fry the sugar color at all, it is not easy to control the heat, the meat is easy to have a burnt taste, of course, there is another thing that can be controlled.

Most of the braised pork is made of pork belly, so many people will feel greasy, in fact, it is related to the cooking method, a braised pork with enough heat can completely melt in the mouth, fat but not greasy! It is understood that many friends who feel that braised pork is greasy, when they make braised pork, they often compress the process of cooking a lot in order to save coal and high base gas, or want to eat quickly, so the finished product looks like braised pork, but the taste is very different! In this issue of the food tutorial, Tianjian Food Square is ready to share with you the correct family practice of braised pork, friends who like to eat braised pork, let's take a look at how to make it.

Before starting the formal production, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 cinnamon bark, 5 bay leaves, 5 dried chili peppers, 1 piece of ginger, 2 white green onions, 40 grams of rock sugar, an appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

Step 1: Clean the pork belly first, then put cold water into the pot, add the ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, ** cook the pork belly!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot, and then according to your preference, change the knife and cut it into rectangular strips of uniform size, but it is not recommended to cut it too small, the cooked pork belly is easier to cut, and the shape can also be cut more square, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients, and put them on a plate for later use.

Step 3: Heat the pot, put the chopped pork belly into the pan one by one, fry until browned on all sides, fry part of the fat of the pork belly, and then serve it out for later use.

Step 4: Fill out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar, then put in about 750 ml of boiling water, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried chili), then cover the pot, boil over high heat, and then turn to low heat and simmer for 45 minutes.

Step 5: After stewing, there is not much soup left in the pot, use chopsticks to pick out the spices, and then turn to high heat to collect the juice, remember to stir with a spatula while burning when collecting the juice to prevent the pot from sticking, and wait until the soup is thick and the potatoes are thick and wrapped on the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle the green onions!

In this way, a dish of fat but not greasy, melt-in-your-mouth [braised pork] is made.

Ingredients: 450 grams of cooked pork belly, 1 green onion, 5 slices of ginger, 4 star anise, seasoning: 30 grams of rock sugar, 1 3 small salt, 2 tablespoons light soy sauce, 1 4 teaspoons dark soy sauce, 2 tablespoons cooking wine, 1000ml water

Preparation: Preparation: Cut the pork into 30mmx30mm cubes, cut the green onions into long sections, and slice the ginger into simple pieces.

Method:1. Boil water in a pot, blanch the meat pieces for about 2-3 minutes, remove and wash for later use.

2。Put 1 tablespoon of oil in a pot, add a small piece of rock sugar and stir-fry the sugar over low heat.

Rush to accompany 3. When the inside of the pot starts to smoke, the rock sugar melts and turns dark brown.

4。First add green onions, ginger slices, star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.

5。Stir-fry until the pork belly is loose and lightly fattened, and evenly colored.

6。Add water and just cover the meat. Salt, light soy sauce, dark soy sauce, cooking wine.

7。After the heat is covered and boiled, turn to low heat and simmer for about 60 minutes, when the soup is left 1 3, the ginger slices, star anise, and green onions are sandwiched out.

8。For about 50 minutes, open the lid and cook the soup over medium heat until thick.

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Turn the bright gear into the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly colored, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before stirring.

Braised pork is a very common popular dish in life, which tastes sweet and fluffy, and has a delicious taste. Pork belly is the main ingredient for making braised pork, the pork belly is fat and lean, the meat is tender and juicy, rich in protein, vitamin B and a variety of essential amino acids, which can improve anemia and increase appetite.

There are many ways to make braised pork, and the following introduces the combination of 2 kinds of braised pork, so that the combination tastes better and has higher nutritional value.

Clause. 1. Braised pork and stewed potatoes.

Prepare 500 grams of pork belly and 2 potatoes. Wash the potatoes and cut them into hob pieces for later use. Add an appropriate amount of water to the pot, a few slices of ginger, a few green onions, 40 grams of cooking wine, then put the pork belly in the pot, bring to a boil over high heat, skim off the foam after boiling, and cook for 15 minutes.

After 15 minutes, remove the pork belly and let it cool, then cut it into small pieces.

Add an appropriate amount of oil to the pot, add ginger slices, green onions, an appropriate amount of star anise, cinnamon, bay leaves and green peppercorns, stir-fry for half a minute, then add pork belly, 10 grams of white sugar, 3 grams of light soy sauce and potato cubes, and continue to stir-fry over high heat.

After stir-frying for a few minutes, add an appropriate amount of water to the pan, add a little pepper and salt, turn to medium heat and start to simmer. After simmering for 60 minutes, turn on low heat to reduce the juice, and when the soup is thick, it can be removed from the pot and served.

Clause. 2. Braised pork with dried bamboo shoots.

Prepare a piece of fresh pork belly, wash and cut into small cubes, blanch in a pot under cold water, remove and set aside. Add oil to the pot, add the pork belly and stir-fry until the meat is slightly yellowed and browned, then add rock sugar and start frying the sugar.

After the sugar is fried, continue to add an appropriate amount of star anise, bay leaves, Sichuan pepper, ginger slices and garlic slices to the pan and stir-fry for a few minutes. Then add the dried bamboo shoots, add the appropriate amount of salt and light soy sauce and stir-fry for 2 minutes. After 2 minutes, add water to submerge the dried bamboo shoots and meat pieces, cover and simmer for 10 minutes, then reduce the juice and put on a plate.

How to make braised pork - Delicious braised pork There are many ways to make braised pork, and the key is to get the fat out of the oil. Today, Master Chef Wang Shanyuan recommends a simple but unique method to you. [Ingredients] 500 grams of fatty meat [Ingredients] 100 grams of salad oil, 50 grams of brown sugar, 50 grams of green onions, 30 grams of ginger slices, 5 star anise [Method] Process 1:

Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes, then remove the meat, rinse it with cold water and set aside. Step 2: Wash the pot and put it on low heat, put a little base oil in the pot, then add 20 grams of brown sugar to the oil, and stir quickly with a spoon.

Wait until the sugar melts and turns red and bubbling, add another 50 grams of water, stir well, and put the juice into a bowl for later use. Process 3: Put 100 grams of oil in the pot, wait for the oil to heat to 8, and pour in the meat pieces.

At the same time, enlarge 50 grams of green onions, 30 grams of ginger slices, stir and stir with the meat pieces. After a minute, dripping the juice into the pan in fractions to stain. When the pieces of meat turn golden, add water to cover the pieces.

Then add an appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet. Finally, put 5 star anise, a piece of cinnamon, and cook over low heat. When the pieces of meat are soft, a plate of fragrant braised pork is ready.

Features] Golden color, fat but not greasy, soft and melt in the mouth.