The practice and ingredients of the braised pork at home, the practice and ingredients of the braise

I believe that everyone has eaten a lot of braised pork in their lives, but many friends may not know how to make it. If you want to make delicious braised pork, you also need to know its recipe and ingredients, so as to make the braised pork more delicious. So to make a dish of braised pork that is oily but not greasy, and has a rich taste, let's take a look at the following introduction.

The braised pork is fragrant, the fragrance is long, the meat is delicious, the taste is rich, moist but not greasy, and you will never get tired of eating.

Method steps.

1. Preparation: Prepare brown sugar, Sichuan pepper, ginger, tea leaves, bay leaves, cinnamon, dried chili, star anise, astragalus, fennel, tangerine peel. Peel the ginger, break it, and make the star anise into small pieces. Cut the green onion into chopped green onions and set aside.

2Wash the pork (or other meat), finely chop the ginger, add soy sauce (15 ml) and ginger rice and marinate for more than 2 hours.

3Add 1000ml of water to the pot, add the ingredients, salt, soy sauce (35ml), turn on low heat, cover, and simmer for 30 minutes to bring out the flavor.

4Add pork (or other meat), turn to medium heat, cover, cook, and the meat is marinated.

5Turn off the heat, scoop the marinated meat into a bowl and let it cool.

6. Almost the meat is warm and not hot, and cut into slices of uniform size.

7Sprinkle with chopped green onions.

I believe everyone understands the method of braised pork and what the ingredients are, among them, tea can play a role in coloring, and the pork we choose is best loin, so we recommend that you can have a good understanding in life, so that you can make delicious braised pork.

The preparation and ingredients of homemade braised pork. I think it is better to choose the braised pork that can be made of fresh pork or beef, and you must use high heat and then boil it slowly, so that the braised meat will taste good.

I think it's very easy to make your own marinated pork and ingredients, you can go online or buy a special marinated pork recipe in a physical store.

If you braised pork, you can go to the supermarket and buy some sauce for braised pork, and then you can go home and blanch it in water, which may be more hygienic.

Now you can actually buy that kind of stuff directly when making braised meat, which was originally used to make braised meat, which is very simple.

Homemade braised pork and ingredients, star anise, bay leaves, peppercorns, chili peppers, cinnamon, and sand kernels.

The method of self-marinated is to put the deer in the pot first, and after cooking, put some of the ingredients in it and marinate it.

Preparation and ingredients of braised pork The answer is as follows; Ingredient; Marinated medicine packets, rock sugar, refined oil, fresh soup, ginger and shallots, refined salt, monosodium glutamate, sugar, spice packets, pork, brine, soy sauce, clear oil. The method is to match and file: 1. Go to the market to buy the halogen medicine package and divide it into two parts; 2. Grill the rock sugar on the fire, then put it on the cutting board and gently knock it, then put it in the pot with refined oil, fry it over low heat until it is dark red, add 500 grams of boiling water and stir well; 3. Put the pot on the fire, mix 5000 grams of fresh soup, ginger and shallots, refined salt, monosodium glutamate, sugar, and then put in the spice bag, change to low heat after boiling, and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine; 4. Wash the pork, put it in a clay pot, add brine, soy sauce, clear oil and salt, boil it over high heat, and change to low heat; 5. Wait until the meat is cooked, soak it for another night, and then serve.

Kiss! Hope mine helps!

As follows:

Ingredients: 1600 grams of pork belly, a pinch of dried red pepper, 5 grams of salt, a pinch of bay leaves, a pinch of cinnamon, a pinch of cumin, 1 cloves, a pinch of star anise, 2 tablespoons of dark soy sauce, 3 tablespoons of cooking wine.

Method: 1. Wash the pork belly, cut it into half a palm-sized piece, put it in a pot under cold water, pour in a little cooking wine, blanch to remove the blood foam.

2. Rinse and drain after blanching.

3. Prepare the ingredients.

4. Put the meat pieces into the pot, add water to cover the meat pieces, and add the ingredients.

5. Add cooking wine, bring to a boil over high heat, turn to medium heat, and cook until the meat is 8 minutes cooked.

6. At this time, about half of the soup remains, add salt.

7. Pour in the dark soy sauce.

8. Cook over high heat until the soup is thick.

Ingredients: 800 grams of pork shoulder. Excipients: 80 grams of light soy sauce, 250 grams of Huadiao wine, 50 grams of rock sugar.

Steps: Wash the pork with skin and cut it into two to three pieces.

2. Blanch the pork in a pot under cold water, add the green onion and ginger slices.

3. Peidou marinade: 250 grams of Huadiao wine, 80 grams of light soy sauce, 50 grams of rock sugar.

4. The pork that has been blanched in Changxian water is resistant to being auctioned to control the dry water.

5. Add all the seasonings and add about 200 grams of hot water.

6. Put on the fire, boil over medium heat, and simmer for about 1 hour.

7. Let's be diligent in the middle and turn it over.

8. For about 1 hour, the braised pork is soft and rotten, collect the soup over medium heat, and try to thicken the soup and wrap it on the braised pork.

The method of braised meat: 1. Go to the market to buy a braised omen blind medicine bag and divide the spring grandson into two parts; 2. Grill the rock sugar on the fire, then put it on the cutting board and gently knock it, then put it in the pot with refined oil, fry it over low heat until it is dark red, add 500 grams of boiling water and stir well; 3. Put the pot on the fire, mix in 5000 grams of fresh soup, ginger and shallots, refined salt, monosodium glutamate, sugar, and then put in the spice packet, change to low heat after boiling, and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine; 4. Wash the pork, put it in a clay pot, add brine, soy sauce, clear oil and salt, boil it over high heat, and change to low heat; 5. Wait until the meat is cooked, soak it for another night, and then serve.

Ingredients for braised pork.

Marinated medicine packets, rock sugar, refined oil, fresh soup, ginger and shallots, refined salt, monosodium glutamate, sugar color, spice packets, pork, brine, soy sauce, clear oil.

Precautions for production.

1. When frying the sugar, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add monosodium glutamate, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher in recent years, an appropriate amount of monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not play a major role, because monosodium glutamate will produce sodium pyroglutamate at a temperature of more than 160 to lose umami, and the temperature of the brine when boiling generally does not exceed 105.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the effect of harmonizing all flavors and improving freshness.

Therefore, after adding sugar color, you can still consider adding a little licorice to the brine.

The method and steps for making braised pork are as follows:Ingredients: pork belly, green onion, rock sugar, star anise, cooking wine, soy sauce, water 1, prepare the necessary ingredients.

2. Soak the meat in water close to body temperature for 20 minutes, change the water once, and soak for another 20 minutes to remove the fishy smell of the meat.

3. Stir-fry the chives, add star anise and stir-fry until fragrant.

4. Add other seasonings.

5. Put a little green onion at the bottom of the boiling pot, add the meat, and then pour in the soup. After boiling for 10 minutes, change to low heat for 30 minutes. Place in a simmering pot for one hour.

6. Finished products. Pour out the soup before serving, and pour it over the meat in a wok over high heat.

Summary. 1. Clean up the raw materials before processing the meat ingredients, then soak them in cold water for 1-2 hours, pick them up and boil them in cold water for 2-3 minutes, and wash them.

1. Clean up the raw materials before processing the meat ingredients, rent them indiscriminately, and then soak them in cold water 1-2 hours before answering, pick them up and put them in cold water and boil them for 2-3 minutes, and then wash them.

2. 10 grams of Angelica dahurica, 15 grams of grass fruit, 10 grams of bay leaves, 10 grams of ginger, 20 grams of star anise, 13 grams of Caokou, 18 grams of cinnamon branch Kaipi, 10 grams of sand kernels, 10 grams of white cardamom, 10 grams of cumin, 5 grams of cloves, 10 grams of tangerine peel, 10 grams of hawthorn, 10 grams of red pepper Spice processing steps: Wash all spices, then boil them in boiling water for 3 minutes, and dry them in the shed.

3. Sugar color ingredients: 300 grams of rock sugar, 100 grams of boiling water, stir-fry method a: crack the rock sugar and put it in a hot pot where the roast wax is hot.

B: Constantly stir-fry C: The sugar dissolves, and the sugar color is red.

Add 30-50 grams of cooking wine to the brine, put in 5-15 catties of meat that is good for processing oranges, marinate over low heat, turn off the fire and soak for 30-90 minutes, and then you can eat it out of the pot.