What is better to cook braised pork with

The family practice of braised pork.

Generally speaking, the method of braised pork in restaurants or other places is more complicated and difficult to fully realize at home. First, choose a few pieces of pork belly and cut them into pieces 3 cm long and 1 cm wide, and the size is as uniform as possible. Remember, be sure to remove the hair and wash it repeatedly with water.

Otherwise the meat has a strange smell).

Next, prepare the seasoning: green onions, cut into sections; garlic, cut only one knife per clove; ginger, diced; Sichuan pepper, several; large material, two; cinnamon, a small piece. Put these in a bowl for later use.

Thirdly, take an iron pot, put it on the fire, add water, boil, put the meat into the pot, remove the foam, wait for the meat to be slightly hard, take it out, and drain the water. (This can also remove the strange smell of meat) Fourth, take a casserole, add a little water, and put it on the fire. Fifth, take an iron pot, put it on the fire, the pot is hot, add an appropriate amount of oil, after the oil is hot, add some sugar, at this time, the shovel should keep stirring, when the oil foam turns up and down, put into the meat, keep turning, so that the meat is evenly colored.

The heat of sugar dipping? Otherwise, it will be extremely unpalatable) Sixth, put the seasoning in a pan, stir-fry, and add a little soy sauce. Seventh, put the meat into a clay pot and add an appropriate amount of green water.

Boil. After the eighth boil, turn off the heat and about 50 minutes. 9. Add cooking wine, salt and cook for another 15 minutes.

Tenth, eat! The selection of materials in each part should be mastered, and it will be better to practice a few more times. This method is perfect for home production.

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.

1.Wash and cut the pork belly into cubes, peel and wash the potatoes and cut into small pieces.

2.Pork belly in a pot under cold water, add a spoonful of rice wine, a few peppercorns, and blanch.

3.Heat the pan with cold oil, add tomato sauce and stir-fry the red oil, and pour in the blanched pork belly.

4.Stir-fry over low heat until the pork belly is colored, then add rice wine, salt, light soy sauce, dark soy sauce and rock sugar.

5.Transfer to a casserole, add boiling water, cover the pork belly, add the green onion and ginger.

6.Spices (star anise, grass fruit, bay leaves, and fennel seeds) are placed in a spice box and placed in a pot.

7.Bring to a boil over high heat, reduce the heat to low and simmer for about an hour, then pour in the potatoes.

8.Cook the potatoes until they are soft and rotten, then turn to high heat to reduce the juice.

Coke braised pork.

Ingredients: 600g pork belly with skin, 1 can of cola (330ml).

Ingredients: 1 tablespoon cooking wine, 1/2 tablespoon braised soy sauce, 2 star anise, 2 bay leaves, 3 slices of ginger, 1 small green onion, 1 teaspoon salt.

Method:1Cut the pork belly with skin into small cubes, put cold water in a pot, bring to a boil and cook until foam.

2.Remove and rinse and drain.

3.Put a little base oil in the pan and fry the blanched pork belly until the oil comes out, and fry until the appearance is slightly golden.

4.Add green onion and ginger slices, bay leaves, star anise and stir-fry until fragrant.

5.Add the teriyaki soy sauce and stir-fry until browned.

6.Pour in the cola and add salt.

7.After the heat boils, turn to low heat, cover and simmer over low heat until soft and glutinous (about 50 minutes).

8.Turn to high heat to reduce the juice and remove from the pot.

Tips: Roast the pork belly with skin in a can of Coke, the taste is slightly sweeter, you can increase or decrease the amount of Coke according to your preference.

2.Cut the pork belly into cubes of about 2 cm.

3.The size of the meat piece directly affects the time of roasting the meat, and this size is about 50 minutes, and the softness and glutinous degree is just right.

4.Before the braised pork is cooked, the juice must be reduced on high heat, so that the soup is thickly wrapped on the surface of the meat pieces, and the taste will be better.

5.When roasting the meat, add a little potato cubes to the grill, and the final baked potatoes will also be delicious.

Ingredients: 500g of pork belly, 7-8 pieces of rock sugar (can be adjusted according to personal taste), appropriate amount of cinnamon, bay leaves, salt, light soy sauce, dark soy sauce, a small bowl of Shaoxing rice wine, large ingredients, green onions, ginger and garlic.

Method: 1. Cut the pork belly into pieces, pot under cold water, blanch for 1 minute after the water boils, and then remove it.

2. Put oil in the pot, bring and wait until the oil temperature is 4, add rock sugar, and fry the rock sugar.

3. Add the pork belly, fry the sugar color, add Shaoxing rice wine (rice wine is very important) and dark soy sauce after the oil is stirred out and change color, and after the pork belly is fully colored, add green onions, ginger and garlic, spices, bay leaves and cinnamon, and pour warm water, the amount of water should exceed the pork belly (it must be warm water, cold water affects the taste).

4. Simmer over high heat, then change to low heat and simmer for 20-40 minutes (according to personal soft and hard requirements), then add a spoonful of light soy sauce and an appropriate amount of salt ten minutes before the pot (salt is added to prevent the meat from being too chai), and finally change to high heat to collect the juice and put it on a plate.

Roast meat and stew with potatoes. If served with rice, it is best to use multigrain rice. Because braised pork has too much fat, it is more suitable to pair it with some staple foods of coarse grains.

I think braised pork with rice is the best.

Braised pork and yuba go well together. Because after the yuba is soaked, it is soft and strong and delicious, the more you chew, the more fragrant it becomes, it absorbs the soup of the braised pork, and becomes very flavorful, so you can put the soaked yuba into the pot 20 minutes in advance when stewing the braised pork, cover and simmer.

The specific method of braised pork with yuba is:Ingredients: 600 grams of pork belly, 250 grams of soaked bean curd, 10 grams of green onions, 5 slices of ginger, 2 cloves of garlic, 1 star anise, 3 bay leaves, 1 small piece of cinnamon, 25 grams of rock sugar, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, appropriate amount of water.

Steps: 1. Prepare the materials.

2. Cut the pork belly into small pieces, cut the yuba into inch segments, cut the green onion into inch segments, slice the garlic, and slice the ginger.

3. Put the pork belly in a pot under cold water.

4. Add 3 slices of ginger.

5. Add 1 tablespoon of cooking wine.

6. Blanch the blood and drain the water for later use.

7. Without oil in the pan, add the pork belly and fry until the oil comes out.

8. Set aside.

9. Leave the bottom oil in the original pot, add rock sugar, and fry over low heat until melted and browned.

10. Add the pork belly and stir-fry until the sugar is colored.

11. Add green onions, ginger, garlic, star anise, cinnamon, bay leaves, and stir-fry until fragrant.

12. Add 2 tablespoons of soy sauce.

13. Add 2 tablespoons of fresh soy sauce.

14. Add 1 tablespoon of oyster sauce.

15. Stir-fry until colored.

16. Add water and cover the ingredients.

17. Bring to a boil over high heat, turn to low heat and cook for 40 minutes.

18. Add yuba.

19. Continue to cook for about 10 minutes.

20. a finished product drawing.

The braised pork with potatoes is delicious.

1. Braised pork with potatoes is delicious. 2. Ingredients: 500 grams of pork belly, 100 grams of potatoes.

3. Excipients: 30 grams of rock sugar, 5 grams of dried chili peppers. 4. Cut the pork belly into pieces, peel and cut the potatoes into cubes.

5. Put oil in the pot, heat the oil to 50% hot, add the pork belly, and fry over medium-low heat until it is mature. 6. Put oil in the pot, add rock sugar, fry the sugar over low heat, pour in the pork belly, and stir-fry evenly. 7. Add water, bring to a boil over high heat, turn to medium heat and cook for 30 minutes.

8. Pour in the potato cubes, stir-fry evenly, add light soy sauce and salt, and simmer for 15 minutes.

Potatoes can be added. Ingredients: pork belly, potatoes, salt, soy sauce, green onion, ginger, garlic, cooking wine, blended oil, sugar.

Method: Cut the meat into small pieces; Put it in water, soak the blood and then control it dry; When the oil is hot, add the meat and stir-fry; Add green onion, ginger, garlic, seasoning, soy sauce, sugar, cooking wine; Add the soup, change to low heat and simmer for 20 minutes; Put in the chopped potato cubes and simmer for about 15 minutes, then reduce the soup on high heat. <

You can add potatoes, braised pork potatoes.

Ingredients: 500g pork belly; 1 potato; Salt to taste; Soy sauce to taste; Appropriate amount of green onion; ginger to taste; garlic to taste; cooking wine to taste;

Mix the oil to taste; Sugar to taste.

Method: 1. Cut the meat into small pieces of about one centimeter;

2. Put it in water to soak the blood water and control it dry;

3. Shred the green onion and ginger, slice the garlic for later use, put oil in the pot, and stir-fry the meat after the oil is hot;

4. Add green onions, ginger, garlic, ingredients and continue to stir-fry, add soy sauce and sugar to continue stir-frying, and add a little cooking wine after coloring;

5. Add the soup, change the heat to simmer for 20 minutes, put in the cut potato pieces and simmer for about 15 minutes, and then collect the soup on high heat.