How to make braised pork in the Northeast delicious, the home cooked practice of braised pork in the

Material. 450 grams of pork belly, 1 green onion, 5 slices of ginger, 4 star anise, 30 grams of rock sugar, 1 3 small salt, 2 tablespoons light soy sauce, 1 4 teaspoons dark soy sauce, 2 tablespoons cooking wine, 1000ml water.

Method. 1. Cut the pork into 30mmx30mm cubes, cut the green onions into long sections, and slice the ginger.

2. Boil water in a pot, put in the meat pieces and blanch for about 2-3 minutes, remove and wash for later use.

3. Put 1 tablespoon of oil in a pot, add a small piece of rock sugar and stir-fry the sugar over low heat.

4. When the inside of the pot starts to smoke, the rock sugar melts and turns dark brown.

5. First add green onions, ginger slices, star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.

6. Stir-fry until the pork belly has a little fat and evenly colored.

7. Add water, the amount of water is just over the meat pieces. Salt, light soy sauce, dark soy sauce, cooking wine.

8. After the heat is covered and boiled, turn to low heat and simmer for about 60 minutes, when the soup is left 1 3, put out the ginger slices, star anise, and green onions.

9. For about 50 minutes, open the lid and cook the soup over medium heat until thick.

Cut the meat into pieces, blanch in water, fry the sugar, add green onion and ginger, light soy sauce and dark soy sauce, stew thirteen spices, and add vermicelli.

Grandma said that she hadn't eaten braised pork for a long time, and if she wanted to eat it today, she blanched it in the water, stir-fried the sugar-colored stir-fry with the ingredients, added water and simmered for half an hour.

Blanch the pork belly, stir-fry the pork belly in the pot and stew it with sugar, and add eggs.

The braised pork that is fat but not greasy and thin but not firewood is completed, and if you feel appetizing, let's do it together.

It's a little reflective and quack delicious thanks for the support.

Teach you how to make braised pork at home.

Ingredients: 500 grams of pork belly, a pinch of salt, starch (3 grams and 2 teaspoons, 1 star anise, 2 grams of cinnamon, 2 tablespoons of soy sauce, 1 piece of thick soup, 20 grams of rock sugar, 5 grams of ginger, 5 grams of green onions, 2 tablespoons of cooking wine, 2 tablespoons of oil.

Note: 1. Soak and soak in water to soak the blood in the capillaries; Adding some cooking wine to the water is easy to absorb the meat fiber and remove the meat smell. The meat should not be soaked more, and the umami will be lost if it is soaked more, generally about 10 minutes.

2. Blanch the water, cut the pork into pieces and boil it in hot water, remove it after boiling, and wash off the blood foam.

3. Three firing, which is the key step of braising it. Be sure to simmer over low heat for more than 1 hour. In fact, in the final analysis, this classic dish with strong family affection seems simple, but in fact it is important to burn it.

The heat is not enough, and the meat is hard. After the heat is over, the meat is too soft and unformed, which seriously affects the final juice and appearance.

Step - 1. All ingredients;

2. Clean the pork and cut it into pieces, preferably larger, which is more enjoyable to eat.

3. Add cold water to the pot, add the pork, boil to remove the foam, and remove the meat for later use.

4. Put oil in the pot and boil until it is hot, and stir-fry the green onion and ginger slices until fragrant;

5. Then add the pork belly, stir-fry until the surface of the meat changes color, and add the water that has not covered the ingredients;

6. Add Knorr pork bone soup flavored soup, soy sauce, cooking wine, star anise, cinnamon, rock sugar, and bring to a boil over high heat. When the soup is fully melted, the soup will become thicker;

7. Finally, turn to low heat and simmer until the meat is cooked thoroughly and soft and glutinous, and continue to burn on high heat until the soup is thick, then turn off the heat and serve. Due to the addition of the soup treasure, the rich sauce is more likely to adhere to the meat, and it is fragrant and juicy, which makes people appetize.

8. Finished products. <>

Ingredients: pork belly with skin, soy sauce, 2 pieces of old rock sugar, cooking wine, salt, 2 pieces of ginger patted flat method 1, pork belly with skin, cut into small pieces.

2. Remove from the pot and add oil, when the oil is 7-8 hot, add the meat pieces and stir-fry thoroughly.

3. Add soy sauce, two pieces of old rock sugar, cooking wine, a little salt, two pieces of ginger, and stir-fry until evenly colored.

4. Add cold water to submerge the meat pieces, turn to low heat and simmer for more than an hour and a half after boiling, and the soup will gradually thicken.

Ingredients: pork belly, green onions, ginger slices, sugar (brown sugar and white sugar are acceptable), braised soy sauce, cooking wine or white wine.

Method:1Cut the pork belly into pieces, the size of mahjong pieces, cut the green onion into large pieces, slice the ginger, and cut the green onion into chopped green onions.

2.Put the cut meat in a pot under cold water, boil it, remove the white foam from the water surface (to remove impurities from the meat), and remove the meat when it is medium-cooked.

3.Wok, **, put an appropriate amount (mainly for coloring and freshness, you see how much meat there is and then put an appropriate amount) Stir the sugar in the pot with a spatula until the sugar is about to foam (pay attention to the sugar must not be burned, otherwise the meat will have a bitter taste) When the meat is poured, stir-fry quickly, and then add the green onion, an appropriate amount of braised soy sauce, an appropriate amount of cooking wine, ginger slices, stir-fry again, then turn off the heat and pour the meat into the pressure cooker (no need to add water. The meat will come out of the pan).

4.After removing from the pressure cooker, put it in the wok, reduce the juice, add salt before removing from the pan, and put it on a plate. Sprinkle chopped green onions on top!

This method is the most primitive method, of course, there are many ways to make braised pork with different tastes, you can take a look at it on the food website!! If you don't usually use a pressure cooker, you can add water to the meat and simmer it slowly, and then reduce the soup on high heat, and finally put salt in it!! Hope you can do it right the first time! Huh

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.

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

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.

Blanch the pork belly, stir-fry the pork belly in the pot and stew it with sugar, and add eggs.

It's a little reflective and quack delicious thanks for the support.

How to cook braised pork? Come and get it

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

Braised pork with rice flavor, a delicacy that makes your mouth water.

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

The method is available on the Internet, you can refer to it, I only say the key point - 1 meat must be 6 points fat and 4 points lean (according to your taste), 2 If the conditions allow, use a casserole pot (the feeling of fat meat that dissolves in the mouth, you know) 3The soy sauce must be branded, otherwise the umami will not come out.

4.If you are afraid of getting tired, you can put a lemon peel the size of a fingernail (chopped into pieces) before going abroad, so that the braised pork will have a fragrance.

If it's delicious, please give it a good review!

1 Meat selection Pork belly with skin 500g can be cut into 2cm cubes for you by the salesperson.

2 Preparation Ginger cut into 4 slices of large ingredients 3 small bowls of dark soy sauce 2 taels of sugar and a little salt 3 Method First boil the water and copy the pork belly The meat color turns white Take out the bottom of the pot of empty water and pour oil to boil until it is hot for seven minutes, put in the sugar, melt and boil until golden brown, put the copied pork belly into the stir-fry.

Pour in the dark soy sauce and add the ginger slices.

Add boiled water to cover the pork belly.

Bring the heat to a boil Turn to a low heat.

Cover and boil, the soup is almost closed, the color is almost the same, generally more than 20 minutes, soft and hard, according to personal preference, the taste is heavy, you can add some salt appropriately.

The easiest way to make braised pork:

Good pork belly, cut into pieces, heat the oil in a pot, fry the meat to dry the water, add a little cooking wine, fry dry, then add a little Haitian soy sauce to color, and then add Haitian soy sauce, without adding salt, fry, add water, submerge the meat, boil, and then use a clay pot or iron pot with a very small fire (keep the water in a state of boiling but not boiling), boil for 1-2 hours, you feel rotten on the line, collect the water over high heat, don't be too dry, add pepper, a little monosodium glutamate.