What ingredients to add to make braised pork so that the meat does not shrink

Chef Liao's "Mao's braised pork" method.

Master Liao" is my grandfather who is Xiaoxiaopeng, and his ancestral home is Xiangtan, Hunan. In middle age, Grandpa Liao was a top chef in Changsha, and after the founding of the People's Republic of China, he was transferred to Beijing and has been following *** to cook for the chairman. Today, let's make this dish of Master Liao's "Mao's Braised Pork".

This dish is very simple to make, just the general cooking method in Changsha, Hunan, and there is no need to fry the sugar color, back then, because for the health of the chairman, the private health doctor of *** advised the chef not to use the sugar color, caramel is not beneficial to the human body. Here's how; ”

Ingredients. Pork belly (500g).

Seasoning. Green onion (30g) Sliced ginger (20g) Shao wine (30g) Rock sugar (20g) Monosodium glutamate (1g) Soy sauce (20g) Tempeh (20g) Dried chili pepper (5g) Star anise (2pcs) Cinnamon (1g) Water (to taste) Kitchenware. Not.

1First, cut the pork belly into three-centimeter square pieces, and put the cut meat in a pot under cold water.

2. Boil the water for 3-5 minutes, remove it.

3. Put a little base oil on the heat on the stir-fry spoon, and stir-fry the blanched pork belly.

4. Stir the pork belly pieces over medium-low heat to remove the oil, and the meat pieces will be stirred until the color is slightly yellow, and remove them for later use.

5. Leave the bottom oil in the pot and stir-fry the tempeh, star anise and cinnamon.

6. After stir-frying until fragrant, add green onions, ginger slices and dried chili peppers.

7After the fragrance bursts, pour in the fried pork belly pieces and stir well, then cook in Shao wine and stir well.

8. Cook in soy sauce and stir well.

9. Inject an appropriate amount of boiling water, the water and meat are equal, and slightly more.

10Pour in water and add rock sugar.

11Cover the pot and simmer over low heat for 40 minutes.

12After the meat is cooked for 40 minutes, remove the star anise, cinnamon and green onion and ginger.

13 Collect the juice with a strong fire, sprinkle a little monosodium glutamate when the soup is almost clean, stir well, and then you can get out of the pot.

14After removing from the pot, put the meat in a warming bowl and serve.

Tips: Features of this dish; The color of jujube is red and oily, the soy fragrance is rich and fragrant, the meat pieces are crispy and smooth, salty, fresh, slightly sweet and slightly spicy.

Tips; 1. The difference between Mao's braised pork and other braised pork is that it uses Hunan tempeh and chili peppers, so the taste is strangely fragrant, which is the same as using yellow sauce when sauce meat in the north, but the tempeh is more fragrant than yellow sauce.

2. The meat must be burned soft and rotten, but the meat must be kept intact, so the fire should not be too large, and low heat should be used when stewing. The yield of good braised pork is very low, generally 500 grams of raw meat, and the yield is between 250 grams and 280 grams after cooking, so the meat should not be cut too small, and it is appropriate to be three centimeters square.

Do you own a restaurant? It's best not to add it randomly.

Summary. 1. First of all, drain the water as much as possible before roasting the meat, then heat the pan with cold oil, and put the meat in the pot while the oil is not hot, so as to avoid the roast meat to the greatest extent.

How can you not make braised pork.

1. First of all, drain the water as much as possible before roasting the meat, then heat the pan with cold oil, and put the meat in the pot while the oil is not hot, so as to avoid the roast meat to the greatest extent.

2. When roasting meat, the encounter between moisture and hot oil is the main cause of oil collapse, so it is necessary to pay attention to reducing moisture and reducing oil temperature to reduce oil collapse.

The important thing about braised pork is the main material, not all pork belly is suitable, now go to the market and you ask the meat seller to ask for pork belly, he is likely to give you hind leg meat, the profile is half fat and half lean, this kind of meat stall should not go. A good pork belly is a rib with five layers near the belly of the pig, and the profile looks like there are five layers, skin, fat, lean meat, fatty meat, and lean meat.

<> personally, I roast braised pork with nothing but ginger wine, sauce, sugar, salt. But my mom always felt that the braised pork I roasted was too thin and not heavy. Many people don't know, since then I have been making braised pork according to the method told me by the master, and the meat made melts in the mouth, not greasy at all, and I will share the specific method below, I hope you can like it.

Let's popularize the basic knowledge of cooking first: since we make braised pork, we must first understand what "burning" is: roasting refers to the cooking method of adding an appropriate amount of soup and seasoning to the raw materials that have been cooked in the early stage by frying or boiling in water, first boiling over high heat, and then changing to a cooking method that is slowly heated over low and medium heat until it is about to be ripe.

It means that pork used to be very cheap, even if it was a good local pork, the rich would not eat it, and the poor would not do it because they were troublesome. "It directly explains the essentials of making braised pork. Blanching is for sure, when blanching, you need to put in cooking wine, green onion knots and ginger slices to remove the smell of meat, and after boiling in a pot under cold water, you need to skim off the foam;

Let me briefly say that braised pork mainly reflects the softness and aroma of the meat, so it is not recommended to add spices, because spices will rob the meat aroma and dominate. Many people will make a mistake when stewing braised pork, that is, adding "Sichuan pepper", "pig does not pepper sheep do not expect" must have heard of it, this is also the precious experience left by our ancestors for us, if you add Sichuan pepper when stewing pork, the meat is particularly easy to firewood, and it is not easy to stew soft and rotten. Therefore, when stewing braised pork, it is best not to put the flavor of "Sichuan pepper".

One: Sweet noodle sauce. Two: dark soy sauce. Three: brown sugar. It is best not to put these three ingredients in it, otherwise it will affect the texture and taste of the braised pork, especially the sweet noodle sauce, which will be difficult to eat after adding it.

When making braised pork, you can't add pepper and vinegar, otherwise it will affect the taste and nutritional value of braised pork.

There is no need to add sugar, and if you add sugar, it will make the braised pork taste very greasy, and it will also affect the taste of the braised pork.

1.Zanthoxylum pepper is our common seasoning, with insect repellent, antibacterial, analgesic and other therapeutic effects, Zanthoxylum pepper is also widely used in the kitchen, one thing to remember when making dishes, you can put pepper when making mutton dishes, you can not put star anise, you can not put star anise when making pork dishes. Including haggis soup can not put star anise, fried liver can not put pepper.

2.Vinegar is also our common kitchen seasoning, which has the therapeutic effect of softening blood vessels and preventing high blood pressure. Although vinegar has good nutritional value, but can not be eaten more, vinegar will cause the loss of calcium in the body, especially the elderly It is best not to eat a lot of vinegar every day.

Braised pork is not sweet and sour tenderloin, and vinegar should not be added when making it. will change the flavor of the dish.

I think it's cinnamon, bay leaves, and other spices that have a lot of flavor. It will affect the aroma of the meat itself.

1. During the cooking process, the salt should be put late, the water should be added at one time, and if the water is found to be less, boiling water should be added; The day before stewing, rub the surface of the meat with mustard, and before stewing, wash it off with cold water, so that it not only cooks quickly, but also the meat is tender.

2. When stewing beef, add some wine or vinegar to 1 kilogram of beef and put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to stew beef, which can also make the meat soft and rotten.

3. Add a pinch of tea leaves (wrapped in a gauze bag) to cook together when stewing beef limb residues, the beef will be cooked quickly, and the taste of the beef will not change at all. If there is no tea in the home or traces, you can also use hawthorn instead, tea and hawthorn have the effect of making beef and mutton crispy and fishy.

The most correct home-style method of braised pork, the taste is soft and glutinous and sweet, fat but not greasy, and the house is fragrant.

Ingredients: pork belly, ginger, star anise, cinnamon, dried chilies, etc.

Production steps] 1, first of all, we need to pass the purchased pork belly through the water, and the pork will become easier to color after passing the water. Pour some water into the pot and bring to a boil and put the meat down. When the pork turns pink, you can take it out and set it aside to cool.

2. Next, to deal with the ingredients, first cut the cooled pork belly into large pieces and set aside for later use. Then prepare the spices to be used later: star anise, peppercorns, cinnamon, bay leaves, ginger slices, and dried chilies.

3. Then we can prepare to cook the braised pork, ** heat the pot, put some oil in the pot, put the star anise, Sichuan pepper, bay leaves and dried chili peppers down and fry until fragrant. The seasoning is fried, some shriveled, and the fragrance is sprinkled with some white sugar, and we will fry the sugar color. When the soup in the pot is caramelized, add the meat and stir-fry constantly.

Stir-fry the pork belly until the pork belly turns golden brown, at this time the oil in the pork belly will be fried, and the pork belly will be very fragrant.

4. Next, add a bowl of water to the pot and put the ginger slices down. Pour a little light soy sauce and dark soy sauce, the dark soy sauce is used here to color, you can put a little more. Stir a few times, cover the pot and simmer until the soup is dry.

5. After the soup is almost cooked, we open the lid and stir-fry a few times to collect the juice of the braised pork. Pick out all the spices in the pot and stir-fry a few more times to get out of the pan. Such a delicious dish of braised pork is ready, and the method is not very simple.

Tips: If you want to make braised pork well, it is essential to choose a good piece of pork belly. When you choose, you can judge whether the pork belly is superior from the color, thickness of the skin, structure, etc.

There are also a few points that should be paid attention to in the production process, because in the production process, we put light soy sauce and dark soy sauce, so the braised pork itself has a salty taste, and we should not put any more salt in it, otherwise it will be very salty. In addition, the time to collect the juice should not be too long, otherwise the braised pork will make people feel very old when eating, which will greatly affect the taste of the braised pork.

Cut the pork belly into small pieces, square, each piece has skin and fat and lean meat, boil a small pot of water, put the meat pieces in and cook for 5 minutes, boil the blood and foam, take it out and rinse it, drain the water.

In fact, it should be put the meat pieces in the pan, fry, force out the fat in the meat, and fry until the meat pieces are golden brown on all sides).

Pour a little oil into the pan, pour in 2 tablespoons of sugar, slowly fry over low heat, when saccharified into syrup, gradually dissolve and fry into light brown, pour in the meat pieces, so that each piece of meat is stained with sugar, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 3-5 dried chili peppers, 2 small petals of star anise, 1 piece of cinnamon, 2 green onions, warm water that has been drowned in the meat, boil over high heat first, cover the lid, turn to low heat and stew slowly, stew for about 1 hour, every 20 minutes in the middle to see the fire, turn the meat pieces with chopsticks, In the last 10 minutes, there are about 2 5 left in the soup, turn to high heat to reduce the juice, gently shake the pot to prevent the bottom from sticking, when the juice is thickened, the oil is vigorous, and the braised pork with sufficient sauce color is stewed.

If you want braised pork, you need to make authentic pork belly, and braised pork is the best because it is fat but not greasy. And it is particularly delicious, prepare green onions, ginger and garlic. We all will.

Add these herbs later. If you stir-fry the pork until there is a little bit of pot and then add bean paste, the safflower meat is the most delicious.

Roasted braised pork can be watered or not waterproof.

The following introduces a fragrant and delicious [beer braised pork] without adding water Ingredients: 2 new potatoes, 100 grams of mushrooms, pork belly, and a can of beer.

Ingredients: 2 tablespoons sugar, 2 star anise, 1 cinnamon, 1 ginger, salt, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 1 grass fruit.

How to make:1Cut the pork belly into cubes and set aside.

2.The potatoes are peeled, the mushrooms are washed and cut into cubes.

3.Ginger cut into slices, 2 star anise, 1 cinnamon, 1 grass fruit.

4.Put oil in a pan and stir-fry with 2 tablespoons of sugar until browned.

5.Add the pork belly and stir-fry to color.

6.Then add the prepared spices and stir-fry over low heat for 5 minutes to evenly color the meat pieces and bring out the flavor of the spices.

7.Add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, and pour in the beer to cover the pork belly.

8.Once the heat is boiling, cover the pot and cook over medium-low heat for half an hour or 40 minutes.

9.Add the chopped potatoes and mushrooms, add salt and stir-fry well.

10.Continue to simmer for 15 minutes, until the meat is cooked, the potatoes are soft and the beer is dry.

To release water. Here's how:

Ingredients: 500 grams of pork belly.

Excipients: 150 grams of Huadiao wine, 15 grams of green onions, 10 grams of ginger, 2 star anise, 15 grams of rock sugar, 5 grams of cumin, 3 bay leaves, 1 small section of cinnamon, 60 grams of light soy sauce, 1 teaspoon of dark soy sauce, appropriate amount of water.

1. First of all, prepare the required materials.

2. Put the pork belly in boiling water and cook for 3 minutes, then remove it.

3. Then cut the pork belly into small pieces.

4. Put green onions, ginger, bay leaves, star anise and other seasonings into the pot.

5. Put the pork belly inside, and pour an appropriate amount of Huadiao wine, water, smashed rock sugar, dark soy sauce and light soy sauce into the pot.

6. Then press the braised function button in the rice cooker.

After a few minutes, open the lid.

8. Then put the cooked braised pork into it.

Spare ingredients: 500 grams of pork belly, 8 rock sugars, 2 star anise, 2 slices of cinnamon, appropriate amount of green onion, ginger and garlic, 2 bay leaves, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce;

Production process: In the first step, put light soy sauce, dark soy sauce, cooking wine, oyster sauce and salt into a bowl, mix evenly, cut the pork belly with skin into slightly larger pieces, rinse well;

The second step is to add water to the pot, put in the pork belly pieces, add cooking wine and ginger slices, blanch the water, remove and rinse with cold water, control the water and set aside, add a little cooking oil to the wok, add rock sugar, and melt over low heat;

The third step is to fry until the rock sugar melts into big bubbles, put in the pork belly pieces, quickly stir-fry to color, and at the same time put the green onions, ginger, garlic and various spices in the pot, quickly stir-fry evenly, add the seasoned sauce, and pour in the warm water that has not passed the pork belly pieces;

The fourth step is to quickly stir-fry evenly, so that the pork belly can be quickly colored, and start to slowly stew the meat over medium-low heat, it takes more than 40 minutes for the meat to be rotten, you can taste the taste;

The fifth step, feel that the taste is weak, you can also put a little salt at this time, continue to simmer for a while, use high heat to collect the juice, and when the juice is thick, you can turn off the heat and remove from the pot.

My family likes to eat meat, especially this braised pork is particularly like, the trick must be mastered when making braised pork, because braised pork is mostly made of fatty pork, if it is not handled properly, it is easy to eat braised pork will be particularly fatty, so I specifically asked the 60-year-old chef about this problem, the chef said that in fact, as long as the 2 points do not do wrong, the meat will not be firewood, the taste is particularly good, the mouth is full of oil, fragrant but not greasy braised pork, with a bowl of rice to eat not to mention how fragrant, This braised pork is often made at home, and it can be snatched up by my family every time it is served, which shows its charm.