Do you want to put chili peppers in braised pork? Should I put chili peppers in braised pork, and wi

Authentic braised pork without chili.

Braised pork is contraindicated for consumption.

1) Milk and lean meat are not suitable to eat together, because milk contains a lot of calcium, and lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, and the foreign medical community calls it phosphorus and calcium gram. Only when the ratio of calcium to phosphorus is between 1 and 1 can the optimal ratio promote mutual absorption.

2) It is not advisable to drink a large amount of tea after applying pork, because the tannic acid of tea will synthesize astringent tannic acid protein with protein, which slows down intestinal peristalsis and prolongs the retention time of feces in the intestine, which not only easily causes constipation, but also increases the absorption of toxic substances and carcinogens, affecting health.

Braised pork does not need to be spicy, and some chefs have different techniques.

Extend. Mao's braised pork.

Ingredients: 850 grams of pork belly with skin.

Ingredients: 500 grams of four seasons green.

Seasoning: 60 grams of cooking wine, salt, monosodium glutamate, appropriate amount of soy sauce, star anise, cinnamon, dry pepper, a little garlic, 50 grams of sugar, appropriate amount of braised pork bean curd.

Method: 1. Wash and scrape the skin of the pork belly, boil it in boiling water until it is broken, cut it into centimeters square, a total of 12 pieces.

2. Put a little oil in the pot, add sugar and fry to color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, and fermented bean curd, then add chicken soup and simmer until the meat is rotten and fragrant.

3. Stir-fry the four seasons green in chicken fat and put it at the bottom, place the braised pork neatly in the middle, and pour a little juice on the meat.

Features: fat but not greasy, salty, fresh and spicy, red and bright color.

Simple braised pork.

Ingredients: 250 grams of pork belly, dark soy sauce, light soy sauce, rice wine, white sugar, chopped green onions

1. Cut the pork belly into cubes, wash it and dry it.

2. Light the fire to heat the pot, about the hand on the top of the pot to feel the heat, then pour in the pork belly and stir-fry, after the surface is red, to a little rice wine, fry for a while, until you can smell the wine.

3. To one tablespoon of dark soy sauce, two tablespoons of light soy sauce, and then let in cold water, the water can be submerged over the meat, and then put in an appropriate amount of white sugar (it is best to put less at first, because it is not sweet, it can be added, and there is no way to remedy it if you like to eat sugar, of course, if you like to eat sugar, then you can do it casually) 4. Cover the pot, boil over high heat, and then change to medium-low heat to simmer, in the middle you can open the lid and stir-fry, taste the taste, what is not enough to add yourself, if it is not salty enough, then add some light soy sauce, but I remind you that this dish is more and more salty.

5. Finally, until the juice is dried and hung with sauce, sprinkle some chopped green onions, and you can get out of the pot.

Cooking tip: This dish relies on the taste of the meat itself, so the pork belly must be fresh.

Braised pork is a food made with ingredients such as pork belly, soy sauce, wine, sugar, etc. This dish can reflect the rich characteristics of the red square in oil. With the power of fire, it is personally recommended not to put spicy ones.

Wash the pork belly, scrape off the remaining hair from the skin, and cut about 3 cm. Put the pork belly in a pot in cold water, boil the water and heat for 5 minutes, so that the meat pieces will not smell fishy after heating. Personally, I like sweetness.

Then add rock sugar, fry the sugar color, fry over low heat, melt the rock sugar, and when the faint berries are melted, add the meat pieces, evenly wrap the sugar, and make it colored. The color of the fried sugar should not be lit on fire, so as not to be burned by the fire. To add large ingredients, add an appropriate amount of boiling water, add a little salt, add oil, and use boiling water to add enough oil) Because cold water meat suddenly encounters cold water at high temperatures, it is not easy to burn and affects the taste.

After boiling over high heat, simmer for about 1 hour, then reduce the juice over high heat, sprinkle with chopped green onions, and serve on a plate. Braised pork does not put chili peppers, first of all, we must understand the method of braised pork. Braised pork is mainly a way to highlight the aroma of the meat, which is not very harmonious with other dishes.

In addition, there are many kinds of chili peppers, but there are two main functions, one is to make it fragrant, and the other is to increase the spiciness. If you are a friend who likes chili peppers, you can put some fragrant chili peppers that are not spicy. But be sure to remember.

Just put a few chili peppers and cook them together. Do not put paprika, paprika, etc. This can affect the aesthetics and taste.

No chili peppers are added to the braised pork. If you want to make braised pork according to your personal preference, you can put your favorite side dishes.

When making braised pork, it is best to choose pork belly, after heating the pan, brand the meat skin, cut the meat into slightly thicker squares, put hot oil in the pan, add rock sugar or sugar, and fry the sugar. Stir-fry the sugar color must be fried slowly over low heat. Stir-fry until there is a big bubble.

Paint the sliced pork belly with color, add shallots, garlic, ginger, light until fragrant, put a small amount of seasoning wine in a pure pot to make it fishy, and then add salt. Then add the side dishes, add the low heat, and cook for another 8-10 minutes or so. If the soup thickens over high heat, you can bring the pot up.

The red meat made in this way is red in color, oily and not greasy, and delicious.

No. It may be more in line with some people's taste, but I think braised pork is originally a sweet dish, and it should not be put in chili.

Chili peppers should not be put in them, because authentic braised pork is not put in chili peppers, and chili peppers will also affect the taste of braised pork, which will make it unpalatable and become very unauthentic.

Chili peppers should be put to improve the taste of the braised pork and make the braised pork more delicious, and most of the braised pork needs to be put in chili peppers.

You shouldn't put chili peppers, because the braised pork is fresh and sweet, and if you put chili peppers, it will change the original taste.

I think braised pork should be served with chili peppers. And it will really taste good with chili peppers. Chili peppers are a very flavorful thing, so there are many people who put chili peppers in their dishes.

No, no, and the braised pork originally gave people the feeling of being sweet, but after adding chili peppers, it gave people a nondescript feeling.

There is no certain standard for this, you still have to decide according to your own preferences, if you like spicy food, adding some chili peppers will also be delicious. But if you don't like spicy food, don't add it.

The pork itself does not have any special peculiar smell, so there is no need to put peppercorns; Especially stewed pork, after real erection and wisdom practice, it is found that the taste of pepper pork will be a little strange; If it's a poached meat slice.

What you eat is a compound taste, and peppercorns and chili peppers will play a role in improving freshness. Many people like to add Sichuan pepper to make braised pork, which is not right, if you add Sichuan pepper, the stewed meat is not only firewood, but also not soft and rotten, so the most taboo thing to make braised pork is Sichuan pepper.

Pour cold water into the pot, put the sliced pork belly in the pot of cold water, add the ginger slices, green onions, and pour in the cooking wine.

Blanch the pork belly, remove and drain after cooking. (Skim off the scum in the middle process, the scum is the blood and dirt in the pork belly), and 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 oil, green onions, 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.

When the sugar is boiled, when the jujube is red, put in the dry water.

of pork belly, green onions, ginger, garlic, cinnamon.

Bay leaves, star anise, quickly stir-fry evenly, so that the pork belly is all coated with sugar.

Braised pork is a very popular dish with a variety of preparations. As for the peppercorns, you can put them or not, after all, the taste is different. But I think putting peppercorns will affect the taste of the meat, and the braised pork itself is mainly sweet, so it is recommended not to put it!

Sweet and salty braised pork is not suitable for Sichuan pepper, but is suitable for star anise, bay leaves, and cinnamon. Spicy and salty meat is suitable for putting Sichuan peppercorns, such as boiled pork and farmer's fried meat.

Back to the pot meat, crispy meat.

Pork does not put peppercorns, and mutton does not add ingredients (star anise). This should only be a braised technique, after all, Sichuan pepper is indispensable in dishes such as boiled pork slices and pepper-flavored pork ribs. Then add rock sugar and continue to stir-fry until the soup is jujube red (be careful not to fry the spices), add boiling water, and the amount of water should be slightly more than the meat surface.

Add dark soy sauce and color light soy sauce. Fry until golden brown, put a few grains of rock sugar, add green onion and ginger, cooking wine, soy sauce, a little less salt, boil and pour it into a casserole, and the guy can stew for half an hour.

Personally, I feel that it is not suitable to make braised pork with peppercorns in the flowers, because the taste of Sichuan pepper can affect the taste of Hu Peiying of braised pork, which makes people taste not very good and the taste is not very good.

Braised pork can be simply ordered to put peppercorns, but not too much. After all, the main thing to eat is the sauce of braised pork, the kind of sauce with a sweet aftertaste. It's not impossible to put the peppercorns in the old sales, but if you put too much, it's not so delicious.

And personally, when I make it, I will definitely put a certain amount of peppercorns. The reason why I do this is actually very simple. First of all, Sichuan pepper can remove the fishy smell of meat and enhance the umami of meat.

The second is that Sichuan peppercorns, like chili peppers, are all spices, so they taste better when placed in braised pork. Finally, I personally prefer slightly spicy braised pork.

It is not suitable, because the main taste of braised pork is sweet and salty, and the taste of Sichuan pepper is numb, so it is not very suitable if you put it inside.

You can't put Sichuan pepper in braised pork, because it will make the pork taste strange after putting Sichuan pepper.

You can put Sichuan pepper in the braised pork, and you can add flavor to the braised pork if you put Sichuan pepper, but you still have to come according to your own taste.

Braised pork can be put peppercorns, it is recommended to make braised pork can put peppercorns, star anise, cinnamon, bay leaves, green onions, ginger, garlic.

Put it. Sand ginger, star anise, spices, peppercorns and the like are put and fragrant.

No, putting Sichuan pepper will make the laughing taste of the red shengtong roast pork not particularly pure and shoutan, and it will make the braised pork taste a little spicy, such braised pork is not authentic at all.

There is no need to put Sichuan pepper, if you put Sichuan pepper, the meat will not be so delicious, and the taste of Sichuan pepper will feel very strange.

I think this varies from person to person, so you can decide whether to put it or not according to your taste, but don't put too much of it, so it won't be particularly delicious.

It's better not to put. This will cause the meat to be very chai, and there will also be a fishy smell, which tastes very strange.

Of course, you can put Sichuan peppercorns in the braised tender, but you can't put too much. After all, the key to eating braised soft is the sauce flavor of braised pork, the kind of sauce flavor with a sweet aftertaste. Therefore, it is not bad to put Sichuan peppercorns, but if you put too much, it is not so delicious.

And when I make it myself, I will definitely put a certain amount of peppercorns. Often I do this for the sake of actually being simpler. First of all, the pepper can remove the fishy smell of the meat and improve the flavor of the meat.

The second is that sesame peppers, like green peppers, belong to seasonings, so they taste stronger when put into braised pork. In the end, I personally prefer a slightly spicier braised pork.

First of all, Sichuan pepper can remove the fishy smell of meat and improve the flavor of meat. And in the case of frying lean meat, my own behavior is to heat the pan with cold oil, then put in the pepper and Chaotian pepper, simmer and fry it gradually, and then immediately remove the pepper. Then stir-fry the green onion and garlic until fragrant, and then start stir-frying.

The braised pork ribs made that way taste very good, and you must use old rock sugar. Because the sweetness of white sugar is not so high, the color of old rock sugar is not only clear, but also very sweet.

The second is that Sichuan peppercorns, like green peppers, belong to seasonings, so they taste stronger when put into braised pork. In fact, although braised pork is not a traditional spicy dish, in general, braised pork is also a salty delicacy. Therefore, it is necessary to put some pepper to improve the freshness.

It's not like I've tried to make braised pork spicy before, and the taste is not very difficult to swallow, but I still think the sweet and salty braised pork is more delicious.

In the end, I personally prefer a slightly spicier braised pork. But most of the family eats spicy food alone. Therefore, I simply made some dry dishes and dipped them when eating.

So I feel that comrades who like to eat spicy food can put some sesame pepper and Chaotian pepper in the case of stir-fried lean meat. To sum up, in fact, braised pork ribs are suitable for putting sesame peppers, but the number of sesame peppers must be controlled, otherwise the taste will be very difficult to swallow.

Everyone's evaluation of braised pork can be described as "amazing". The use of pork belly imbues the dish with a greasy feel. In fact, it is fat but not greasy.

On the contrary, it is crispier with the sauce. , and if you want to make delicious braised pork, you must master detailed operations and know-how. If you want the braised pork to be fragrant, we will add spices when cooking to make the braised pork taste to the next level, but some spices cannot be added, but it will have the opposite effect, such as Sichuan peppercorns

Sichuan pepper has the numbness, strong and strong spicy taste of Sichuan pepper, and has the effect of removing the smell and increasing the flavor. In the production process of many braised dishes, an appropriate amount of dishes will be added to increase the fragrance of the dishes, but when we braise braised pork, we must not use "this material". Put!

Make a mistake, the meat is not tasty, and it is not easy to simmer!

In the process of making braised pork, you can not put Sichuan pepper, because the main function of Sichuan pepper is to remove the smell and improve the freshness, and you can choose to use cooking wine instead of Sichuan pepper.

It's best not to add it, because it will be particularly numb, resulting in a bad taste of the meat. You can choose to add some chopped peppers.