How to make braised pork in the simplest way?

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

Method. Preparation: Cut the pork into 30mm x 30mm cubes, cut the green onions into long sections, and slice the ginger.

How to make:1Boil 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.

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.Sauté until the pork belly is lightly fated and evenly coloured.

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.

Tips. 1.The effect of stir-fried sugar color can not only make the meat red and bright, but also the fried sugar also has a caramel fragrance, which cannot be replaced by soy sauce coloring. After the sugar is fried, drain the green onion, ginger and meat water, otherwise the hot oil will splash out when it meets the water.

2.To make braised pork seasonings, it is necessary to master it well, to be sweet, sweet, salty and salty, blend with each other, and each does not rob its own taste.

3.The fat meat to be made is fat but not greasy, melts in the mouth, lean meat is lean but not firewood, and the heat and time of the stew should be sufficient.

I like to eat hard food, after boiling on high heat, simmer for about 40 minutes. Prefer to eat soft stew for 60-70 minutes. By small fire, I turn on a fire that is lit in the center of the gas.

4.When the juice is finally collected, it should be taken care of by the side, so as not to collect the soup too dry, and the oil will be left.

Simple and easy to learn, braised pork stewed three products, no problem.

Ingredients: 400 grams of pork belly.

7 slices of ginger. 15 ml of cooking wine.

Lee Kum Kee Secret Braised Sauce 50ml.

Step lazy version of the secret braised pork recipe 1Prepare all the ingredients.

The lazy version of the secret braised pork recipe 2Pour a little oil into a wok and sauté the ginger slices until fragrant.

Lazy version of the secret braised pork recipe 3Pour in the chopped pork belly and stir-fry.

The lazy version of the secret braised pork recipe 4Stir-fry until the pork belly changes color and turns slightly yellow.

The lazy version of the secret braised pork practice 5Add cooking wine and stir-fry until fragrant.

The lazy version of the secret braised pork method 6Add Lee Kum Kee's secret braised sauce.

The lazy version of the secret braised pork recipe 7Add an appropriate amount of water and bring to a boil over high heat, simmering for 50 minutes.

The lazy version of the secret braised pork recipe 8Finally, reduce the juice over high heat.

Tips: It is best to use a layer of fat and a thin layer of pork belly, and the braised pork made is the most beautiful and delicious.

The pork belly should be stir-fried in oil, and the surface is slightly yellow before being fired, so that the taste of the pork belly is not greasy.

It's simple.

1. Cut the meat into three layers 2, add soy sauce and other ingredients 3, and simmer in the pot to finish.

Simple and easy to learn, braised pork stewed three products, no problem.

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.

The home-style braised pork method is delicious and the rice is fat but not greasy.

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.

Details of the preparation of braised pork Cuisine and efficacy: home-cooked recipes.

Ingredients for braised pork: Ingredients: pork belly (what is pork belly?) It's the kind of meat that is fat and lean, and the more layers, the better. As the saying goes, you have to eat meat, fat and thin! 2 catties (not too little, otherwise you won't be able to make delicious braised pork!) ）

Seasoning: salt, sugar (preferably ground rock sugar), green onions, ginger slices, cooking wine (as for the dosage in addition to 3 tablespoons of sugar, the rest mainly depends on personal taste) to teach you how to make braised pork, how to make braised pork to be delicious 1Wash the meat, cut it into cubes and soak it in cold water with cooking wine for 5 minutes.

Drain and drain. 2.Heat the pan with cold oil, wait for the oil to slightly cap the smoke and add the rock sugar and stir constantly, you will find that the rock sugar will become like white sugar, then like brown sugar, then like red pond and then like ......No more!

Hurry up and add the meat, or the sugar will be mushy! Don't stop your shovel! Keep stirring!

The sugar will hang unevenly on the meat, so don't let it continue to stir you. At this time, the sugar will hang evenly on the meat due to heating. 3.

Now add water! The meat can be minced, and there are green onions and ginger slices. Bring to a boil on high heat, reduce the heat to low and cook for half an hour.

4.Now you can add salt to the meat. (Be mindful of this step, add salt only when the meat is cooked to 6 ripe!)

There are two reasons for this:1Adding salt early will shrink the protein, and the meat will not be easy to cook 2

What salt do you have in your home? What salt ......? Stupid!

Iodized salt! What happens when iodine is heated? I don't know?

Go back and flip through junior high school chemistry! ） 5.Cook for another 15-20 minutes and you're done!

Don't rush to eat yet, if you're a bibimbap fanatic, it's ready to be served now. If you like braised pork with dry dryness, turn on the heat and serve it with the dry sauce.

Ingredients: pork belly (with a thin layer of fat at the bottom) one pound (I usually have to make pounds at a time). Ingredients:

4 tablespoons of dark soy sauce, 4 tablespoons of rice wine (beer and cooking wine are also available without rice wine), 3 large slices of ginger, and a little sugar. Method: 1. Clean the pork belly and cut it into centimeter-square pieces.

Note: Do not mess up and place neatly on a flat plate with the fat side down. 2. Heat the iron pot, add a little cooking oil, add ginger and fry for a while, slide the whole plate of pork belly into the pot, and the fat side down.

Fry over medium heat until the fat is golden brown and stir-fry with a spatula until the meat pieces are slightly browned. 3. Pour the fried meat into the pressure cooker, add 4 tablespoons of dark soy sauce, 4 tablespoons of rice wine, a little sugar, cover and valve and burn on high heat until it is airborne, change to low heat and cook for another 15 minutes, turn off the heat. 4. When the pressure cooker is exhausted, pour the cooked meat into the iron pot again, fry it over medium heat until the water evaporates, and when the soup is basically gone, the shovel is stained with sticky soy sauce, you can turn off the heat, and you're done.

Note: When pouring out the pressure cooker and stir-frying, be sure to keep turning it with a spatula against the bottom of the pan to avoid sticking to the pan. Don't fry it.

Features: salty, bright red, scorched on the outside and tender on the inside, fat but not greasy, melt in the mouth, and leave a fragrant mouth.

It's best to buy meat with three layers of skin on, wash and dry it and cut it into five-minute cubes. Put oil in the pot, then add white sugar or rock sugar (first put sugar and then oil can also be added), stir the sugar in the pot, and when the sugar bubbles, quickly put the cut meat into the pot and stir-fry, so that the sugar color is evenly stained on the top of the meat, add an appropriate amount of water, and then add green onions, ginger, cooking wine, pepper, star anise, etc., after the fire boils, turn to low heat, and stew until the meat can be inserted through with chopsticks, and you can get out of the pot.

How to cook braised pork? Cut the braised pork into pieces, add green onion and ginger cooking wine to remove the smell, add oil to the pot, add rock sugar and pour it into the pot to melt, then pour in the braised pork and stir-fry.

Simple and easy to learn, braised pork stewed three products, no problem.

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

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.

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

The home-style braised pork method is delicious and the rice is fat but not greasy.

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

Simple and easy to learn, braised pork stewed three products, no problem.

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.

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

The preparation of braised pork.

1. Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

5. Put on a plate and remove from the pot.

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.

The home-style braised pork method is delicious and the rice is fat but not greasy.

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

The preparation of braised pork.

1.First, use an airbrush to blacken the skin of the meat.

2.Then soak the meat in cold water for a while, then take it out and scrape off the black thing with a knife and clean it3Cut the pork belly into small pieces.

4.Prepare green onions, ginger, bay leaves, spices, peppercorns, cumin (spices in the spice box) 5Prepare a piece of fermented bean curd and mash it.

6.Heat a cast iron pot.

7.Put the cut meat pieces directly into the dry stir-fry without oil, until the pork belly is stir-fried with oil8Then add the brown sugar and continue to stir-fry.

9.Cook in cooking wine and stir-fry for a while.

10.Add the dark soy sauce and continue to stir-fry.

11.Then add the minced bean curd.

12.Add the green onion and ginger and the spice box.

13.Just add boiling water and meat flat.

14.Add a few more dried hawthorns.

15.Wait until the water is boiling and leave the lid open and cook for 15 minutes.

16.Cover and simmer for about 40 minutes.

17.When you see that the soup is almost consumed, add salt, and simmer for a while, and the soup is almost ready to come out of the pot.18

Ingredient breakdown.

500 grams of pork belly.

One ginger with five slices of grass fruit.

Rock sugar to taste. Eight anise (small).

A teaspoon of salt. One-third tablespoon dark soy sauce.

Light soy sauce to taste. A tablespoon of cooking wine.

Appropriate amount of monosodium glutamate. Steps.

Cut the pork belly into mahjong-sized pieces, rinse them well, put a tablespoon of cooking wine, and soak for one hour. Remove and drain.

Put oil in a pan and stir-fry the meat pieces until they are slightly browned.

Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant.

Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well.

Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt.

Simmer until the pork belly is crispy, put rock sugar on high heat to reduce the juice, shake the pan, do not turn.

It's good to wrap the soup evenly on the meat! Add some MSG to taste.

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.

Simple and easy to learn, braised pork stewed three products, no problem.

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.

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

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.

Ingredients: 500 grams of pork belly.

Excipients: 5 ml of cooking oil, appropriate amount of rock sugar, 2 sections of green onion, 2 slices of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, 5 grams of light soy sauce, 5 grams of dark soy sauce, 3 grams of ingredients.

3 g of salt, 150 ml of water.

1. Cut the pork belly into cubes.

2. Blanch in a pot of cold water to remove blood foam.

3. Remove from the pot and add an appropriate amount of oil, green onion, ginger and star anise.

4. Pour in the pork belly and stir-fry.

5. Add dark soy sauce, light soy sauce, cooking wine, salt and water, bring to a boil over high heat and simmer over low heat for 1 hour.

6. Reduce the juice over high heat and remove from the pot.

7. The finished product is shown in the figure below.