What kind of braised pork recipe can help novices make braised pork with pure braised taste?

Cumin, cinnamon, grass fruit, licorice, lotus seed, cloves, tangerine peel, comfrey, white cole, kaempa, pepper, pepper, star anise. The right proportions can make a pure braised meat.

If you want the braised pork to look good, you have to fry the sugar color. The second is three points of marinade, and seven points of bubble to taste. Common recipes for braised pork are as follows: bay leaves, star anise, cinnamon, Sichuan pepper, dried chilies, cardamom, grass fruit, ginger, cloves, and sand kernels.

Spice formula: 15 grams of star anise, 10 grams of old buttons, 5 grams of white buttons, 3 grams of lemongrass, 10 grams of cinnamon, 8 grams of sand kernels, 8 grams of fragrant wood, 12 grams of angelica, 5 grams of grass fruit (shell and seed), 10 grams of bay leaves, 5 grams of kaempfera, 50 grams of cumin, 3 cloves. Excipients:

Green onions, ginger slices, onions, lard, cooking oil, rock sugar, about 100 grams of salt, about 100 grams of chicken powder, etc.

In the process of making brine, the spices should be broken into granules and then packed into a seasoning package with higher density, so that the taste of the brine will be more intense, and the soup of these braised meat can be diluted, and the braised meat will taste delicious; Sichuan pepper, spices, green onions, ginger, garlic, star anise, fennel, bay leaves, tangerine peel to make braised soup, when making white milk, you can use star anise kaempfera pepper, cardamom, tangerine peel, angelica, shallots, ginger, white soy sauce, edible salt, monosodium glutamate, bone broth.

You can put some dark soy sauce, put in some cooking wine, you can also put in some white sugar, but also put in some spices, put some green onions, ginger and garlic. It is necessary to prepare bay leaves, star anise, green onions, dried chilies, peppercorns, fennel, cinnamon, ginger slices, dark soy sauce, cooking wine, white wine, and some bean paste, so that the marinated recipe is the most fragrant, and the taste is relatively strong.

There must be a very good old marinade, we must pay attention to the freshness of the meat, but the taste will be very good, you can use pork leg bones hens, chicken feet and pig trotters to make, must be boiled into old man soup.

Spiced braised pork. <>

60 grams of cinnamon bark and 50 grams of sand ginger.

20 grams of licorice, 50 grams of bay leaves.

30 grams of star anise, 30 grams of Sichuan pepper.

30 grams of tangerine peel and 200 grams of green onions.

300 grams of ginger cubes, about 25 catties of broth.

Seasoning: 500 grams of Huadiao wine, 250 grams of salt, 500 grams of rose wine, 100 grams of monosodium glutamate.

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Many people like to eat braised pork rice very much, because the production process of braised pork rice is relatively less difficult, and braised pork is sought after by many people because of its fat, not greasy, umami, flavor and beauty. The aroma of braised pork is special and complex compared to other foods, so if you can have a spoonful of braised pork bibimbap when eating, it can greatly increase your appetite. Let's teach you how to make braised pork.

The first is the preparation of ingredients, you must not be too stingy when preparing the ingredients, you must choose the best pork belly, so as to ensure the freshness of the ingredients to bring the deliciousness of the food. After washing the pork and cutting it into a state of one by one, the pork at this time must not be blanched, you can put the pork in a bowl and season it with green onions, ginger and garlic and cooking wine to remove the smell. Heat the oil, do not put rapeseed oil or edible oil in the pot, be sure to use lard, wait until the lard is hot, and then put the marinated pork belly into the oil pan and stir-fry.

Wait until the surface of the pork is golden brown, add a little Pixian bean paste, and stir-fry the soybean paste and spicy sauce together. After waiting for the aroma to waft out, you can add the chopped shiitake mushrooms that have been soaked and cleaned beforehand. Then add cold water that has not been covered with pork, wait until the water boils, turn to low heat and stir constantly.

In the process of simmering over low heat, the pork will blend well with various seasonings and the flavor of shiitake mushrooms, and the pork will be fat but not greasy because the fat has been fried. Because a lot of water is added to simmer over low heat, the pork will also melt in your mouth. When the water is about to boil dry, add an appropriate amount of white sugar and black sesame seeds and stir evenly before you can get out of the pot, because black sesame seeds can make the braised meat sauce taste more fragrant, and white sugar can improve the taste level of the braised meat sauce.

At this time, if it is accompanied by a bowl of white rice or noodles, it can perfectly reflect the aroma of braised pork. There are many people who are accustomed to putting all kinds of star anise to season when making braised pork, but in fact this is a very wrong practice, after adding star anise to taste, the taste of braised meat will become very bitter, and the taste of braised meat made with bean paste and soybean paste will be sweeter and richer.

First of all, prepare the ingredients, beef tendon, rock sugar, green onion, ginger, garlic, star anise, cinnamon light soy sauce and other ingredients, wash the meat of the beef tendon, blanch for 3 5 minutes, soak in cold water for one minute after leaving the pot, this will make the beef tendon meat more firm, cut it and put it in the pot for 1 2 hours, turn off the heat and soak, so that the meat can be more flavorful.

For the first time, the brine is made with chicken feet or pig's trotters to make the broth, and then the spices are treated, and the star anise cinnamon, cumin, nutmeg, angelica, licorice, cloves and other spices are soaked in water for half an hour, and then put into the old soup to boil, and the braised meat made in such a braised soup is very delicious.

To prepare the required ingredients, such as beef shank, rock sugar, green onions, ginger, garlic and other ingredients, wash the meat of the beef shank, blanch for 3 5 minutes, then cut the beef shank and put it in the pot, about two hours, turn off the heat and soak for dozens of minutes.

First of all, we must make some brine, then prepare some brine, and finally put the meat and spices into the brine, simmer over low heat, usually put the brine in a cool and ventilated place, and heat and boil it first when using it to play a sterilizing role.

In daily life, most people are meat-free, and basically want to eat meat three times a day. But if you are used to eating chicken, duck and fish after cooking, and then eat some marinated cooked food, you will find it particularly delicious. In addition, braised pork is especially suitable as an accompaniment to alcohol, and although the braised pork sold in the market tastes very delicious, it can also be made at home.

You only need to choose certain methods and techniques to marinate meat, and the taste is not bad at all. If you want to make the braised pork delicious and flavorful, then when making the brine, you must break all the prepared small spices into granules. In this way, in the process of marinating, it will also be more flavorful, and the marinated soup will be richer.

1. How to make delicious braised pork? How to make the marinade for braised pork?

In the process of making braised pork, a layer of grease may float on the surface of the meat after putting it in the pot, and you need to use a spoon or some tools to skim out the grease. Then the rest is a clear soup, and the next time you marinate the pork, you can use it repeatedly. The taste will be more fragrant and intense.

When making braised pork, because the collagen of the meat itself is relatively rich, at this time, you can dilute the soup of braised pork with some water. Or take out some of the prepared soup and set aside. When making brine, you must pay attention to the pot under cold water, and never use hot water or warm water pot.

2. Conclusion. In a pot of cold water, the braised pork will taste better and be more chewy. Before making braised pork, be sure to soak the meat in clean water first, soak out all the fishy smell, and it will be better when you eat it, and there is no peculiar smell.

If you want to make a fragrant marinade, you must first prepare the raw materials, star anise, fennel, Sichuan pepper, licorice, cinnamon, tangerine peel, light soy sauce, dark soy sauce, salt, rock sugar, and pork belly with skin. Put all the prepared spices into the gauze, wrap and sew them up with a needle, then put water in the pot, put the prepared spices into the pot, turn to medium and low heat and cook for half an hour after boiling, and then let it cool overnight. <>

First of all, put some spices into water to cook, and then put the meat in, scoop out the fat on the soup with a spoon, cook it over high heat, put in some ginger slices, rock sugar, Sichuan pepper, and then add some light soy sauce, dark soy sauce, oyster sauce, and then cut the meat into small pieces, put it in a pot and simmer over low heat. The marinade of braised pork is made with ginger slices, green onions, rock sugar, Sichuan pepper, light soy sauce, dark soy sauce, and of course, some people will also add some special ingredients.

First of all, you have to buy some pork back, then clean it up, and finally put the cut pork in, then add some condiments and then add a lot of water, and then boil it for about an hour, so that you can make a delicious braised pork, and you can use light soy sauce, oyster sauce, chicken essence, monosodium glutamate, salty salt and pepper to adjust the marinade of braised pork.

You can put in some seasoning packets when making, or you can pour more soy sauce and dark soy sauce. You can just put all the ingredients in gauze and wrap them so that they can be cooked in a pot.

First, the ratio of spices.

20 grams of star anise, 8 grams of licorice, 12 grams of cinnamon, 6 grams of ginger, 8 grams of angelica, 10 grams of Sichuan sand seeds, 4 grams of male cloves, 10 grams of Kaempfera, 5 grams of long pepper, 7 grams of dried ginger, 15 grams of fennel, 3 grams of tangerine peel, 8 grams of fragrant fruit, 2 grams of Lingcao, 20 grams of monk fruit, 3 grams of grass grass, 10 grams of grass fruit, 10 grams of pepper, 5 grams of white cardamom, 25 grams of Sichuan pepper, 5 grams of gardenia, 30 grams of chili pepper. Put the spices into a gauze bag, fill the whole pocket with 2 3, tie the seal, and the spice bag is ready. Soak the spice packet in warm water for 20 minutes before use.

2. Soup stock production.

1. The amount of ingredients for making 20 catties of broth: 4 catties of pork bones, 1 chicken bone, 100 grams of green onions, 100 grams of ginger, 20 grams of cooking wine, and about 25 catties of water.

2. Soak pig bones and chicken bones in water for more than 1 hour, and then wash them for later use. Cut the bone in the middle so that the marrow inside the bone can be boiled out.

3. Wash the green onions and set aside, wash and pat the ginger and set aside. (with old ginger).

4. Add water to the bucket, add all the prepared ingredients and accessories to the bucket, boil the water over high heat, and then turn to low heat. And skim off all the scum on the water, when the scum is basically removed, cover the pot, boil for 4-5 hours, and then remove all the contents of the soup, and the stock is ready.

Introduction: Braised meat is not only full of color and flavor, but also requires a particularly rigorous ratio of brine. There are also requirements for the freshness of the ingredients, and at the same time, pay attention to the heat.

The preparation of brine requires a lot of marinade, but the basis of delicious taste is to boil a good soup, among the many bone broths, beef stick bone soup is the best, and add some milk to increase freshness and whiteness. Add a packet of braised pork spices, onion, coriander, green onion, rice wine, rock sugar, and light soy sauce. After boiling the marinade bag with water for five minutes, then change the water again, cook slowly over low heat, and then fry the green onions, ginger, garlic and coriander with oil until fragrant.

At this time, add a bottle of rice wine and light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of rock sugar, filter the fried sauce, pour in the water in the cooking package and bring to a boil. After the meat is boiled until it is medium-rare, it is boiled in brine for about 20 minutes, and then soaked overnight to absorb the flavor. <>

Be sure to pay attention to the heat, after boiling with a strong fire, change to low heat and simmer slowly, if the fire is too large, it will cause the brine to boil dry and become salty. Try not to use an iron pot for cookware, you can choose an aged crockpot as a marinated pot, the effect is better. It is characterized by slow heat dissipation and uniform heat transfer.

At the same time, it is necessary to pay attention to the ratio of water distribution, and the ratio of water to soup is generally 3:1. Spices should also be adjusted according to the actual situation, too much is likely to turn into black soup, resulting in bitter brine color, too little will make the marinated products tasteless, the taste is not good.

Finally, in order to make the braised pork look more shiny and delicious, stir-frying the sugar color is also an important step. You can read more tutorials on braised meat**, study slowly, and I believe everyone can make a satisfactory braised meat food. If you are lazy, you can also go directly to buy brine packets, which are now sold on the Internet, which is very convenient, and you can put the food you want to eat in and cook it.

Hello! The braised pork is the best to eat, and the braised vegetables are not only very delicious, but also have the color, flavor and flavor, and are the food loved by the people.

1. Lou Hengtai fragrant braised duck gizzard Lou Hengtai is a store with a long history, and has a good reputation since its establishment. Lou Hengtai fragrant braised duck gizzard is slowly simmered over low heat, so it will taste very delicious, and it will make people have an endless aftertaste after eating, so delicious that they can't stop.

2. Pork Whip with Gluten and Pork Whip is a popular local delicacy in Nanning. The process of making pork whip is more complicated, which can not only maintain the flavor of meat, but also will not have the peculiar smell of pig whip. The taste of the braised pork whip is very good, the entrance QQ is elastic, spicy, and there will be no greasy feeling.

3. The sauce of Shanweige fresh braised pig's trotters is full of fragrance and tastes, and it tastes like an original feeling. The amount of fresh braised pig's trotters in Shanweige is very large, and the meat is mellow and fragrant, and the marinade and the pig's trotters are perfectly blended together, which is simply irresistible.

4. Sanzhenzhai five-spice sauce stewed beefSanzhenzhai five-spice sauce stewed beef has a long history and has a time-honored reputation. The production process of Sanzhenzhai five-spice sauce stewed beef is very exquisite, and the selection is made of high-quality beef. Sanzhenzhai five-spice sauce marinated beef tastes pure, not greasy, and the taste is superb.

Braised vegetables have the characteristics of easy access, rich taste, and moist but not greasy, and the raw materials for making braised vegetables are very extensive, so a variety of delicacies can be made.

When marinated, the marinated vegetables will be cooked according to the texture of the ingredients and the preferences of diners, so the taste of the marinated vegetables will be very rich, which can instantly stimulate people's taste buds.