What does it mean when your braised pork is soaked in soup?

Roast duck in Beijing, little fat sheep in Inner Mongolia, mutton steamed bun ...... in Xi'anThe list goes on, but in my eyes, braised pork is the authentic delicacy, it is an authentic hometown dish. Braised pork is the "king of food" here because it has the characteristic of "staying overnight and not going bad", while other meals do not have this function.

The braised pork looks very good. The braised pork with red sauce is soaked in the oily yellow soup, giving off a burst of fragrance. The surface of the braised pork piece by piece is smooth and delicate, and it makes people salivate at first glance! It often reminds me of the poem "Flying down three thousand feet".

Braised pork not only looks good on the surface, but also has a very unique taste. Every time I eat braised pork, I will be amazed, and I will take a bite full of flavor, and I want to eat the second bite after the first bite. Take a bite of fatty meat, fat but not greasy, melt in your mouth; Take a bite of lean meat, smooth and moisturizing, and relish.

I sometimes complain to myself why I only have one mouth, and how nice it would be if I could eat more than one mouth at the same time!

Once, while eating at a restaurant, I accidentally noticed that the sun's rays shone through the glass on the braised pork - the sun couldn't help but want to eat the braised pork, which was shining like gold. That's why I named him "** meat".

The preparation of meat is simple. First of all, it is necessary to prepare the ingredients, such as: meat, green onions, ginger, fennel star anise, oil, light soy sauce and cooking wine.

We cut the meat into pieces, put it in the pot and rinse it well. Put the oil in the pan, then add the meat and sauté until lightly browned, then set aside. Put oil in a pan and bring to a boil over low heat.

Then pour in a bowl of water and stir well, pour the meat and spices into the pot together, and then pour in the cooking wine and light soy sauce. (Tips: You can add chili pepper or rock sugar according to yourself, those who like spicy food can add chili peppers, and those who like sweet food can add rock sugar.)

After boiling, change to low heat and simmer, when the water is halfway boiled, you can start the pot. A plate of ** meat with color, fragrance, taste and shape is ready, and the method is simple!

The braised pork really lives up to its name! You must be drooling right now, right? It's better to act than to move. Go, let's go eat ** meat together!

The teacher above introduced it so well.

The preparation of braised pork will also vary slightly from place to place. In the south, soy sauce (dark soy sauce) is used to mix colors, while in the north, fried sugar is preferred. The raw materials are generally selected from the best pork belly (the so-called good pork belly should be layered, and it is generally better to have about five layers, so it is called "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks).

Ingredients: Pork belly with skin, dried hawthorn slices, dark soy sauce, rock sugar. Method:

Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water. Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes, and soak for 15 minutes. Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least two inches above the meat pieces.

Bring to a boil over high heat for 30 minutes, using a spoon to remove the foam from the surface. Turn to low heat and bring to a slight boil for an hour and a half. In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I can do without it if I don't have it.

Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens. Add rock sugar, cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pan.

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.

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.

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.

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

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

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.

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

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.

How to cook braised pork? Come and get it

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

If you say that there is only one type, but if you divide it in terms of taste, there should be many kinds, the most common ones are "sweet" and "salty".

Braised pork, a famous popular dish, all major cuisines have their own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.

Of course, the indispensable ingredients are 500 grams of pork belly, 200 grams of radish, ginger, refined salt, cooking wine, monosodium glutamate, soy sauce, and sugar. It is best to use salad oil for the oil, as it does not affect the taste or color, so you can get the best of both worlds.

1.After washing the radish, cut it into slices, cut it into 1 cm square pork belly together, put it in a pot of water with ginger and cooking wine, and cook it until the pork belly is broken, then remove it, and keep the radish soup.

2.Put the wok on the fire, pour in the salad oil and burn until it is 60% hot, put the pork belly skin down in the pot and cover it, fry until the popping sound in the pan is reduced and the meat is brown and red, take it out and soak it in the radish soup until the pork belly skin is wrinkled, and then remove it to dry the water.

3.Put the pork belly in a pot, add refined salt, cooking wine, monosodium glutamate, soy sauce, sugar and mix evenly, put it into a steaming bowl in the shape of a book (skin side down), and then steam it in the basket with a strong fire until it is rotten, take out and flip it in a disc, and it is ready.

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.

There are so many experts here! I didn't do it myself, I didn't have any sincerity at all, and I knew that these experts wouldn't do it themselves!

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.

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

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

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?

How to cook braised pork? Come and get it

How to cook braised pork? Cut the braised pork into pieces, add green onion and ginger cooking wine to remove the smell, add oil to the pot, add rock sugar and pour it into the pot to melt, then pour in the braised pork and stir-fry.

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

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.

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

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.

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.

Pork belly is charred on the outside and tender on the inside.

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

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

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.

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

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

How to make braised pork There are many ways to make braised pork, and the key is to cook all the oil in the fatty meat. Sugar color is also crucial. 1. Cut the meat (about three pounds as the standard) into mahjong-sized cubes and put it in a pot to cook for more than ten minutes.

Then wash the meat with cold water. 2. Put a little base oil in the wok, put a teacup of sugar into it, low heat, stir quickly with a spoon, wait until the sugar melts, turns red, bubbling, and then puts a little water into it, stirs well, and then puts the slush into the bowl. 3. Put oil in the wok, put 2 taels of oil on a pound of meat, after the oil is hot, pour the meat into it, put onion and ginger (two green onions for a pound of meat, five large slices of ginger), fry together, and then pour sugar color into it, pour it little by little, until the color is satisfactory, and then add water, you can not pass the meat, not too much, and then add salt, after the salty taste, add sugar, there is a little sweetness, put a grass fruit, five star anise, a piece of cinnamon.

Then it is boiled over low heat until it is soft. 4. Precautions: 1

After adding all the ingredients to the pot, the soup should taste a little salty. 2.The fire should not be too big, and the soup should be slightly boiling.

Otherwise, the water evaporates quickly, and before the meat is ready, the soup is already salty. The meat will be delicious if it is boiled for a longer time and if it is softer. Cut the washed pork belly into pieces, not too large, so that one is not easy to taste and need more simmering time, I generally cut the size into 4 5 cm long, wide cm, thick in cm, (of course, everyone can not cut so standard.)

Put enough water in the pot to submerge the pieces of meat and pour in a little cooking wine. The water is boiled and the meat is put under the flesh for the purpose of removing the blood. Boil the meat, drain the water, remove the blood stains floating on the surface in the pot, and cook the meat for later use.

Heat a little oil in the pot, put in ginger slices, green onions, and garlic, then fry the meat again, and put in the dark soy sauce (the reason why you don't use light soy sauce here is because the dark soy sauce has a light taste and can be suitable for adding more, and the saltiness is not as high as the light soy sauce, and the color is also appropriate), the amount is generally 1 15 of the weight of the meat.

How to make braised pork Lu Ying? Early twigs.

No need for stir-fried dough or sugar-colored braised pork! The simplest and most disadvantageous method of rice collapse and killer braised pork has shocked the rivers and lakes.

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Let Wang Junkai praise the bad and rotten signature braised pork town is big, and the lazy man's practice is super delicious.

How can you do a good job of grinding and eating braised pork in the vertical tour pie?

Simple Method: Materials:

450 grams of pork belly, 1 green onion, 5 slices of ginger, 4 star anise, seasoning: 30 grams of rock sugar, 1 teaspoon salt, 2 tablespoons light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1000ml of water

Preparation: Prepare the pork into 30mmx30mm cubes, cut the green onions into long sections, and slice the ginger.

Method: 1. Boil water in a pot, blanch the meat pieces for about 2-3 minutes, remove and wash for later use.

2. Put 1 large spoon of oil in the pot, add a small piece of rock sugar and fry the sugar over medium and low heat.

3. When the pot starts to smoke, the rock sugar melts and turns dark brown.

4. First add green onions, ginger slices, star anise and stir-fry to make a fragrant fragrance, and then add the pork belly and stir-fry over low heat.

5. Stir-fry until the pork belly is slightly oily and fat, and evenly colored.

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

7. After the heat is brought to a boil, turn to low heat and simmer for about 60 minutes, and when the soup is left 1 3, the ginger slices, star anise, and green onions are sandwiched out.

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

Homemade recipe for braised pork.

1.Good pork belly cut into inches (I think the larger pieces of meat are delicious) 2After the water in the pot boils, put in the meat pieces, after the water boils again, skim off the foam, remove the meat pieces and rinse with water.

3.Boil another pot of water, add green onions, ginger, garlic, cooking wine, five-spice powder, and then put in the meat pieces, after the water boils, pour it into the casserole and cook it for an hour.

4.Add an appropriate amount of dark soy sauce and an appropriate amount of rock sugar, and continue to simmer for half an hour on low heat (the dark soy sauce I bought is salty, so I don't need to put salt in pure thought).

5.After receiving the thick soup, you can put it on the plate (you can leave some soup, add water starch and other boiling juices, and pour it on the braised pork to make it more tempting!) I'm in a hurry to eat it, and I'm too lazy to boil the juice anymore, but this soup is already thicker than the wide pants, and it's okay).

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How to make braised pork? And digging slag called.

Pork is the most popular kind of meat that people like to make bright, and although the old pork is now improved, pork is still the most purchased meat, especially to buy some pork belly, because through the pork belly can make a very delicious dish to call the rise, it is braised pork.

There is no need to boil the sugar color to check the rookie version of the braised pork, and the boiled and rotten search judgment is still fat and not greasy.

With a drop of water, the source of the limbs is not sold, and spices can be used to make delicious historical braised pork.

Jialiang banquet is often braised pork, which is delicious and fattening, and the slag is not greasy.

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