How to make braised pork taste better?

Grandma's braised pork recipe is detailed.

Cuisine and efficacy:

Home-cooked recipes. Grandma's braised pork ingredients:

Ingredients: 1 kg of pork belly.

Seasoning: 1 tablespoon oil, 4 slices of ginger, a pinch of shallots, an appropriate amount of cooking wine, an appropriate amount of dark soy sauce, 3 tablespoons of sugar, 1 2 teaspoons of salt.

Teach you how to make grandma's braised pork, and how to make grandma's braised pork delicious.

Speaking of braised pork, many diners are salivating, first of all, the meat that chooses to make braised pork must be pork belly, the kind of three-layer fat and lean meat, and with ribs, the braised pork made of this meat is fatty and tender but not oily.

Greasy, the meat next to the ribs is tender and tender.

There are many ways to cook braised pork, Sichuan flavor, improved taste, and Jiangnan people like the commonly known grandmother braised pork, when making the choice of taste can be adjusted according to their own preferences, generally northerners like to roast braised pork.

Huan put some chili peppers and ingredients to stew together, and Jiangnan people like sweet and fragrant tastes, so you can add or subtract condiments to flavor them appropriately during the production process. The grandmother's braised pork introduced below is a Jiangnan taste.

It melts in your mouth and is very tasty.

Method: 1. Boil water in a pot, add 1 tablespoon of cooking wine, blanch the pork belly in boiling water, and remove the meat for later use after the meat has no blood.

2. Heat the oil pan over medium heat for 5 minutes, add sugar (brown sugar and white sugar are acceptable), slowly melt the sugar, put in the pork belly and stir-fry for a while, and then put the knotted shallots and ginger slices. After seeing that the meat is fried, put an appropriate amount of dark soy sauce and yellow.

The wine continues to stir-fry (rice wine can be 50ml 100ml).

3. Take a medium-sized pot, put the fried meat into the pot, stir it, see how much water is in it, put in a small amount of water, the water is about 2 3 of the meat, simmer slowly over low heat after boiling, and use pointed chopsticks when stewing.

Try to see if it's crispy, turn on the high heat after crispy, drain the juice, and put in chopped green onions on a plate.

Tips: 1. Don't be anxious when melting sugar, and boil slowly over medium heat, otherwise it will be easy to burn the bottom.

2. The ratio of rice wine and water is not fixed, if you like the taste of wine, you can add more rice wine, add less water, and finally the position of the water depends on the draft of the pot you use, if it is the kind of waterless pot (example.

Such as: Zwilling pot, Fissler pot, etc.) can be simmered slowly without adding water, and will not be stewed dry.

The practices are all pretty much the same, so I won't say much about them here.

The key to making it delicious is to put the meat in the pan and fry it for a while after the sugar is colored, and then heat the water to stew after the oil is fried.

There are many ways to make braised pork delicious, but the easiest way to guess is to cut the meat into chains and put them in a pot and fry them in oiled paper. Then put the oil out so that you don't get tired of eating, and then put the braised sauce on it, put a can of beer, and if the soup is less, you can also put a little more water. That's it.

I don't know how to use fried sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.

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 in Jian Ying, they often compress the process of cooking a lot in order to save 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, 5 bay leaves, 5 dried chilies, 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 ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, turn on the cherry blossoms and 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 pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

Such a fat but not greasy, melt-in-your-mouth [braised pork] is made, friends who like this food, just follow it and try it.

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.

Method. 1. Wash the pork belly and cut it into 4 cm square pieces for later use.

2. Cut the green onion into large sections, slice the ginger, and peel the garlic for later use. Pin Bi Hole.

3. Wrap the ingredients, peppercorns and cinnamon with gauze and seal the mouth for later use.

4. Make a little oil in the pot, add the sugar and fry slowly with a shovel when the oil is cold.

5. When the sugar in the pan turns dark red, add the soy sauce and the sliced pork belly.

6. Stir-fry the pork belly until the sugar is evenly wrapped and slightly oily.

7. Put in warm water at about 60 degrees until the meat is just over the meat.

8. Put the cooking wine and spice packets into the high heat.

9. Dry the lid and simmer slowly until the pork belly is 9 ripe.

10. Add salt and a little sugar to taste and continue to simmer until the pork belly is soft and flavorful.

11. Pick up the spice packets and set the fire on fire.

There are many ways to braised pork, and the easiest way is to cut the meat into pieces and put them in a split sail pot and weave out the oil paper. Put the oil out of the gear, pour the barbecue ingredients later, and then pour the can of beer and put some water.