Which part of pork is good for braised pork?

Houqiu bar. 1 Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices.

2 Heat oil in a pot, add sugar and stir-fry, put in the meat pieces when it becomes sugar, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise, bay leaves, change to low heat and simmer for an hour.

Method three. Ingredients: pork belly, brown sugar, spices, monosodium glutamate, green onion, ginger, garlic.

Braised pork. Method:

1 Put oil first, add brown sugar, boil until foaming, add meat and stir-fry the oil, add cooking wine and other ingredients, and stir-fry to bring out the fragrance.

2 Add boiling water to a pot and simmer over high heat for 2-3 minutes.

3 After cooking on high heat, change to low heat and simmer for 2-3 hours.

4 Finally, reduce the juice over high heat, add monosodium glutamate and remove from the pot, and it is ready. Note (add salt to increase umami).

Method 4. 1 Wash the pork belly and cut into small cubes;

Braised pork. 2. Put a teaspoon of oil in a pot and cook until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

3 Pour in the diced meat and stir-fry so that it is evenly coated with syrup;

4 Mix in an appropriate amount of boiling water, add light soy sauce, and burn the marinated seasoning packet;

5 Cover the pot and simmer for about 40 minutes until the juice is dry.

On the belly, it is also called pork belly.

The pork belly is delicious to make braised pork The meat should not be too thick Pick it when you buy it.

Pork belly (also known as rib meat, three-layer meat) is located in the abdomen of pigs, and there is a lot of fat tissue in the belly of pigs, and there is muscle tissue in the belly, and the fat and lean are spaced, so it is called"Pork belly"。This part of the lean meat is also the most tender and juicifier. The choice of braised pork is the most suitable pork belly, the pork belly is fat and thin, and the stewed meat is fragrant but not greasy.

So that this part of the fat will be relatively more. It tastes greasy, so it doesn't fit well. Use tenderloin or spine to make braised pork, because the fat and lean of this part of the meat are not evenly distributed, so it will cause the meat after stewing, firewood, and affect the taste.

<> is too thin and fat, and the braised pork made of too fat is too greasy. First cut the prepared pork belly into pieces with a knife, cut the green onion into small sections, cut the ginger into large slices, boil the water, add a little cooking wine to the pot and copy the blood foam, copy enough to take out the spare, heat the oil, add an appropriate amount of sugar or rock sugar after the oil is hot, fry until the jujube is red, and then put the pork belly pieces into it and stir-fry, so that the meat pieces can be coated with sugar, and the flavor is even.

The structure of pork belly is a layer of lean meat and a layer of fat at intervals, and its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time, and it is the only one to make braised pork or button meat. The selected pork belly can be touched with your hands, with a slight feeling of touching your hands, there is no blood on the meat, and the fat and lean meat are red and white, and the color is bright. The best pork belly is close to the tip of the back buttocks of the pig, and the pork belly here is clearly divided into three layers, and the thickness of the fat and lean meat is comparable, and the thickness of a whole piece of pork belly is about one inch.

After the rock sugar is fried until dense bubbles appear, you can pour the blanched pork belly into the pot, stir-fry evenly to make the pork belly evenly colored, then pour in a spoonful of light soy sauce, a spoonful of soy sauce, half a spoonful of salt, add the warm water that has not covered the pork belly, turn to low heat and simmer for two hours. I don't know exactly what this part is called. Compared with pork belly, the bone part of sandwich meat is more chewy, and it is leaner than pork belly, with less fat, which is more suitable for people who don't eat fatty meat.

When making braised pork, pork in the loin strip is the first choice, and the pork in this place is fat and thin, and the braised pork made is very delicious and fragrant.

Pork belly, pork belly is the first choice for making braised pork, because the location of pork belly is very good, it has a layer of lean and a layer of fat, so it is very delicious to make pork belly.

1.Crested meat: The meat here is thin, slightly brittle, lean and fat, and the meat is tender. It is suitable for marinating, steaming, boiling and making soup, or returning to the pot meat.

2.Trough head meat (also known as neck meat): its meat texture is old, fat and thin, suitable for making steamed buns, dumpling filling, or braised and steamed.

1 Wash the pork belly with skin and cut into mahjong pieces; Rinse dry hawthorn slices with water.

2 Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes and soak for 15 minutes.

3 Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least 2 inches above the meat pieces.

4 Bring to a boil over high heat for 30 minutes, using a spoon to remove the surface foam.

5. Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens.

6.Add rock sugar and cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pot.

1 Wash the pork belly with skin, cut into cubes and put in a casserole;

2 Put ginger, rock sugar, dark soy sauce, sliced mushrooms, chestnuts and cinnamon in a casserole;

3 Put a small amount of water in the casserole (500 grams of meat, some shiitake mushrooms and other ingredients, put a bowl of water);

4 Bring the pot to a boil over high heat, then reduce the heat to low for 20 minutes.

5 After 20 minutes, stay by the stove, turn on the heat slightly, and turn off the heat when the pot is about to dry.

Features: The finished dish is neat, the color is brown and red, the meat is soft, and the chestnut is crispy.

Ingredients: 750 grams of pork belly with skin, 300 grams of chestnuts, 25 grams of wet starch.

Preparation: Cut the pork into pieces, marinate well with sugar, put it in a pan of oil and fry it slightly, then remove it. Put the green onion and ginger into the pot and fry slightly, pour in the cooking wine, soy sauce, chicken broth, and then boil the pork, refined salt, monosodium glutamate, star anise, and cinnamon in turn, and move to low heat.

Chestnuts are slightly fried in warm oil, and when the meat is rotten, cook it in the pot and add wet starch when the meat is rotten.

Ingredients: 1000 grams of pork belly with skin. Ingredients: 20 cabbage hearts.

Seasoning: 1000 grams of vegetable oil (no loss), 100 grams of beer, 8 grams of salt, 1 gram of monosodium glutamate, 1 gram of chicken essence powder, 1 gram of pepper, 10 grams of sugar, 10 grams of soy sauce, 15 grams of ginger, 15 grams of green onion, 6 grams of sesame oil, cinnamon, star anise, whole dried pepper, 10 grams of sweet wine juice.

1 Wipe the pork belly with all the hair, scrape it in hot water, cut it into centimeter-square pieces, and marinate it in beer, sweet wine juice and soy sauce.

2 Crack the ginger, knot the green onion, wash the cabbage heart and set aside.

3 Put the pot on the fire, add vegetable oil, cook until 70% hot, fry the pork belly until golden brown, drain the oil.

4 Leave a little base oil in the pot, fry the sugar until the sugar is colored, and then add beer, soy sauce, cinnamon, whole dried peppers, star anise, ginger cubes, green onion knots, etc

Water, salt, monosodium glutamate, chicken essence powder, pour into the pressure cooker after boiling, then put in the fried pork belly (the soup is subject to the same raw materials), cover the pot, boil on high heat and press for 17 minutes to take out.

5 Add the bottom oil to the pot, add the cabbage heart and salt, fry until it is broken and flavorful, then put it on the plate, then put the pork belly neatly on the plate, and pour the original juice on it.

The most suitable part for making braised pork is pork belly, which is divided into upper five flowers, middle five flowers, and lower five flowers. 1. The upper pork belly is the meat near the pork ribs, which is commonly known as the pork ribs. That is, when the ribs are removed, this part of the pork belly will be removed.

Therefore, there will be more fatty pork belly and less lean meat in this part. In terms of taste, the pork belly has more fatty meat, and the lean meat tastes more chai. 2. Medium pork belly is the thickest pork belly in the pig's body, and the rebound is not obvious when pressed by hand, and the taste will be slightly harder because this part is thicker.

3. The lower pork belly is the belly of the pig, and it is also the finished pork belly. The fat and lean pork belly in this part is just right, and it is called the selected pork belly. In terms of taste, the lower five flowers can reach three layers of five flowers, fat and thin, and the taste will be better.

The fat and lean meat of the lower pork belly are very even, which is suitable for stir-frying and making braised pork.

Braised production tips 1, the selection of braised pork is very important, be sure to choose the kind of real 5-layer pork belly with a layer of skin, a layer of fat, a layer of lean, another layer of fat, and another layer of lean. 2. Before frying the braised pork, it is best to stir-fry it before stewing, and do not put too much oil when stir-frying, and stir-fry the oil of the meat, so that the braised pork will be fat but not greasy. 3. After the pork belly is evenly colored, add enough water at one time, the amount of water should not exceed the pork belly, and then turn to low heat and simmer slowly after boiling, so that the meat can be fully stewed and flavorful.

If you add water halfway, it will affect the taste of the meat, and many people like to add water halfway when they burn braised pork, which is the reason why it is not delicious.

Braised pork should be made of pork belly, pork belly is mainly made of third-line meat and five-line meat, pork belly is a layer of lean meat and a layer of fat layer structure, fat meat is easy to melt when heated, lean meat is not easy to firewood, very suitable for buckle meat and braised pork.

Pork belly is also called bone meat or three-layer meat, because the pork belly has a lot of fat and muscle tissue, so it is fat and thin, and it is also called pork belly. The meat in this part is very tender, and the pork belly needs to be cooked with the skin, so that the soup is more viscous and the meat is more flavorful.

I believe that many people prefer to eat braised pork, and braised pork is also a particularly common dish on our table, so some people are more curious about which part of the meat should be used when making braised pork? Some people think that they are the same in the selection of pork, they think that if they want to eat fat, they can buy fat, and if they want to eat lean, they can buy lean meat, in fact, this idea is wrong, when choosing pork, it is best to choose the pork belly at the tip of the pork hind leg to make braised pork, so that braised pork will be more delicious.

1. How big should braised pork be cut?

When making braised pork, not only need to pay attention to the selection of meat, but also have a certain degree of attention when cutting meat, we should cut the thickness of about one inch when making braised pork, and the length and width of about two centimeters, so that the braised pork cut out is more suitable, and after cooking, you can take a bite and the strong aroma of braised pork can fill our entire mouth, and the taste will be more good.

2. How to make braised pork delicious?

1. Before we make braised pork, prepare an appropriate amount of pork belly and cut it into small pieces, but don't cut it too small, because the meat will shrink after it is fried.

2. First start the pot to burn oil, and then put in the appropriate rock sugar to fry until the sugar color, when frying the sugar, you must pay attention to the pot in advance after washing the water, **put in 200 grams of rock sugar, first boil slowly with low heat, slowly stir with a spoon, and then put the prepared pork belly into the pot and fry, when the excess fat is fried, you can add pepper, ingredients and green onions, ginger and garlic, etc. After stir-frying for two or three minutes, you can add cooking wine, light soy sauce and monosodium glutamate, sugar, salt and other seasonings and then stir-fry, Wait until all the pork belly is coated with sugar, then you can add an appropriate amount of boiling water at this time, the boiling water must be submerged with the pork belly, then turn on high heat to boil, and then turn to medium heat and simmer until the soup is finished and then sprinkled with chopped green onions.

To make braised pork, you should choose the meat of pork loin strips, the meat of pork loin strips is fat and thin, rich in nutrition, and the taste is particularly good, which is more suitable for braised pork. It was very tasty.

The braised pork is made with the belly of the pig, that is, the best pork belly; It is very delicious, the pork belly is particularly delicious, very popular, and makes the mouth taste fragrant.

The braised pork is made of the pork thigh, which is very delicious, and the meat in this part tastes very chewy, and the fat content is relatively rich, and the taste is very special.

Pork belly can be chosen. The taste is really good, and it is best to choose the lower pork belly or the medium pork belly. The meat is very tender.