Do you know how to make braised pork? Who will make braised pork? How?

Detailed introduction to the practice of Shanghai braised pork Cuisine and efficacy: Home cooking recipe Shanghai braised pork production materials: Ingredients:

One pound of pork belly with skin, 30 quail eggs, two tablespoons of rock sugar (about half a tael), one piece of ginger, two star anise, 1 teaspoon of Sichuan pepper, two small pieces of cinnamon, 4 dried chilies, 4 or 5 chives, half a tablespoon of soy sauce, two tablespoons of cooking wine, and an appropriate amount of salt. Teach you how to make Shanghai braised pork, how to make Shanghai braised pork delicious Method: 1. Clean the quail eggs and put them in a pot of cold water, cover and boil, turn off the heat and simmer for more than five minutes.

2. Put the pork belly in a pot of warm water and bring to a boil over high heat, change to medium heat and cook for two minutes to remove blood foam. 3. After removing the pork belly, cut it into pieces about one centimeter square (you can cut it into pieces according to your favorite size); Quail eggs are taken out and soaked in cold water for about five minutes, then the shells are removed, and the water is dried with kitchen paper; The old ginger is broken; Cut the chives into two pieces; Dry cut sections. 4. Put oil in the pot and boil until it is 50% hot, and fry the quail eggs slowly over medium-low heat.

5. When the frying is golden brown, remove and drain the oil. 6. Leave about half a tablespoon of oil in the pot and cook it over low heat until warm, add rock sugar and stir-fry slowly. 7. Stir-fry until the sugar is brown and smoky.

8. Turn off the heat immediately after pouring in the pork belly, and quickly turn the meat pieces to evenly coat them with sugar. 9. Add about three catties of soup or water (if the pot is small, it can be divided into several times, but it must be boiling water when adding water halfway), turn on high heat and put in old ginger, star anise, Sichuan pepper, cinnamon, dried chili, chives, soy sauce, cooking wine, and change to low heat after covering. 10. After boiling for half an hour, put quail eggs and salt, boil over high heat, then change to low heat and burn slowly for about one hour.

11. When the soup is about to dry, change to high heat to reduce the juice. 12. After the soup is drained, turn off the heat, pick up the green onions, ginger, star anise, and cinnamon, place the quail eggs around the plate, and then put the meat into the plate. The taste of braised pork in Shanghai is relatively sweet Characteristics of Shanghainese people making braised dishes:

One hand soy sauce bottle, one hand canned sugar The existing braised pork practices in Shanghai are as follows: Braised pork in Benbang The first step, cut the pork belly into pieces, blanch in salt water The second step, lay the bottom of the casserole with green onion knots, ginger pieces, star anise, and cinnamon, put in the pork, add Shao wine, soy sauce, add water until the meat is flush, and bring to a boil over medium heat. The third step is to simmer until the soup is nearly dry, add sugar, and dissolve.

Hangbang braised pork (Dongpo meat) is not blanched. With Huadiao wine, not a drop of water. Other braised pork practices in the same state.

Subang braised pork In the first step, pour a small amount of oil into the iron pot, stir-fry the green onion and ginger star anise, and fry the raw meat. The second step, decant the remaining oil, add cooking wine, soy sauce, a little water, and simmer for 10 minutes The third step, add sugar and start the pot Wuxi braised pork is almost the practice on the first floor, and the characteristics of Wuxi are; Frying caramel color is the step of the bubble. Another method, I don't know what the state of the first step, a large oil pan, over the oil, fry until golden brown, drain the oil.

In the second step, the meat can be boiled with cooking wine, soy sauce, sugar, and a small amount of water. The last one is served very quickly, so many restaurants use this method.

The pressure cooker is a good thing Under normal circumstances, it will be suffocated first and then done and flavored and will not bite and not move View the original post

Thank you. I learned it in the world of food, and I didn't say that I had to use a pressure cooker to press it. Do it again. View the original post

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.

ProcedureHeat the pan and cool the oil, wait for the oil to slightly cap the smoke to add the rock sugar and keep stirring, you will find that the rock sugar will become like white sugar, then like brown sugar, and then like a red pond, hurry up and add meat otherwise the sugar will be paste! Continue stirring.

At this time, the sugar will be evenly hung on the meat because of the heating of Nian Kai.

13Add 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.

3.Now you can add salt to the meat. (Be mindful of this step, add salt only when the meat is cooked to 6 ripe!) The reason is that adding salt early will make the protein shrink, and the meat will not be easy to cook.

4.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.

800 grams of pork belly, 15 grams of star anise, 1 bay leaf, 50 grams of green onions, 30 grams of ginger, 20 grams of white sugar, appropriate amount of salt, 25 grams of soy sauce, 30 grams of rice wine, 25 grams of rock sugar, 15 grams of peanut oil.

Procedure1. Cut the pork belly into centimeter-square pieces, pot it under cold water, boil the meat pieces for 5 minutes after the water is boiled, and remove the water for later use.

2. Pour a little oil into the wok, stir-fry the star anise, pour in the caster sugar and stir-fry the sugar color, and stir-fry until it is slightly yellow;

3. Melt the sugar thoroughly, fry until slightly colored, stir-fry the meat pieces, stir-fry the meat pieces until the water is drained, the color is translucent, the surface is slightly yellow, and the oil begins to be cooked into the rice wine;

4. Pour in soy sauce and stir-fry until the rice wine volatilizes and the soy sauce is evenly adsorbed on the meat;

5. After stir-frying the meat well, pour boiling water into the pot, the water and the meat pieces are equal, and then add the green onions, ginger slices, and bay leaves;

6. Finally, add rock sugar, cover the pot and simmer over low heat for 30-40 minutes;

7. After the meat is cooked, pick out the green onions, ginger, star anise, and bay leaves, and then put a little salt and collect the juice with a strong fire;

8. The soup can be carefully balanced out of the pot. When collecting the juice, you can decant the excess oil by the way and keep it for other purposes, the oil tastes very fragrant, and it can be used for other purposes.

The home version of 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.

The steps for the home version of Mao's braised pork are as follows:

1. Wash and scrape the skin of the pork belly, boil it in boiling water until it is broken, and 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, add chicken and simmer until the meat is rotten and fragrant.

3. Sijiqing is fried in chicken fat and put to the bottom, the braised pork is neatly placed in the middle and leaked, and a little juice of the rubber manuscript is poured on the meat.

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

Make braised pork, authentic. That is to say put the meat. Put it in a pan and fry to remove the fat. Put on the braised sauce. Add the beer. It's easy and delicious.

Braised pork does this, one plate is not enough to eat.

Cut the pork belly into large pieces, add rock sugar, stir-fry, add the prepared ingredients, and simmer over high heat for 40 minutes.

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.

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.

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

How to cook braised pork? Come and get it

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

Simmer slowly over a slight heat, and the deliciousness is all in the heat. The method is super simple, and it is not an exaggeration to say that if you have hands, you will do it. You can make it with a casserole, an enamel pot, or even a rice cooker, so let's take a look.

How long has it been since you had braised pork.

How long has it been since you had braised pork.

Simmer slowly over a slight heat, and the deliciousness is all in the heat. The method is super simple, and it is not an exaggeration to say that if you have hands, you will do it. You can make it with a casserole, an enamel pot, or even a rice cooker, so let's take a look.

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.

Cut the pork belly into cubes, blanch the water, put the green onion, ginger, oyster sauce, light soy sauce, chicken powder and soy sauce in the pot, and reduce the juice after cooking.

Pork is the most popular kind of meat, although pork is now the most popular, but pork is still the most purchased meat, especially to buy some pork belly, because through pork belly can make very delicious dishes, it is braised pork.

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 pork belly should be fried first.

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