How to make braised pork soft and rotten faster?

Wash the flesh with the skin, keep the whole strip, drain the water, heat the clay pot, first wipe the bottom of the pot with a piece of ginger, put a small amount of oil, put the flower meat in, gently flip a few times, add soju, sugar, light soy sauce, dark soy sauce, slightly burst, add an appropriate amount of water, add a few grains of rock sugar, which can make the flower meat simmer faster, after simmering a little bright feeling, cover the pot, simmer for 10 minutes, turn to fine heat and simmer for 20 minutes, you can.

Grandma's braised pork recipe is detailed Cuisine and efficacy: Home-cooked recipe Grandma's braised pork production materials: Ingredients: 1 kg of pork belly.

Seasoning: 1 tablespoon of oil, 4 slices of ginger, a pinch of shallots, an appropriate amount of cooking wine, an appropriate amount of dark soy sauce, 3 tablespoons of sugar, 1 2 teaspoons of salt to teach you how to make grandma's braised pork, how to make grandma's braised pork to be delicious Speaking of braised pork, many diners are salivating, first of all, the meat that chooses to make braised pork must be pork belly, the kind of three-layer fat and refined meat, and with ribs, the braised pork made of this kind of meat is fat and tender but not greasy, and the meat next to the ribs is soft and tender. There are many ways to cook braised pork, Sichuan flavor, improved taste, and Jiangnan people like the commonly known as grandma braised pork, when you do it, the choice of taste can be adjusted according to your own preferences, generally northerners like to put some chili peppers and ingredients to stew together, and Jiangnan people like to taste sweet and fragrant, so you can add or subtract condiments to season appropriately in the production process.

The grandmother's braised pork introduced below is a Jiangnan-flavored one, and it melts in your mouth, which is very delicious.

Method: 1. Boil water in a pot, add 1 tablespoon of cooking wine, blanch the pork belly in boiling water, and remove the meat for later use after the meat has no blood. 2. Heat the oil pan over medium heat for 5 minutes, add sugar (brown sugar and white sugar are acceptable), slowly melt the sugar, put in the pork belly and stir-fry for a while, and then put the knotted shallots and ginger slices.

After seeing that the meat is colored, put an appropriate amount of dark soy sauce and rice wine and continue to stir-fry (rice wine can be 50ml or 100ml). 3. Take a medium-sized pot, put the fried meat into the pot, stir it, see how much water is inside, put in a small amount of water, the water is about 2 3 of the meat, simmer slowly over low heat after boiling, try whether it is crispy with pointed chopsticks when stewing, turn on the high heat after crisping, drain the juice, and put the green onion on the plate.

Tips: 1. Don't be anxious when melting sugar, and boil slowly over medium heat, otherwise it will be easy to burn the bottom. 2. The ratio of rice wine and water is not fixed, if you like the taste of wine, you can add more rice wine, add less water, and finally the position of the water depends on the draft of the pot you use, if it is the kind of waterless pot (for example:

Zwilling pot, Fissler pot, etc.) can be simmered slowly without adding water, and will not be stewed dry.

Use a pressure cooker, you can use high pressure to press the meat until it is soft.

Ingredients: 500 grams of pork belly.

Excipients: 5 ml of cooking oil, appropriate amount of rock sugar, 2 sections of green onion, 2 slices of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, 5 grams of light soy sauce, 5 grams of dark soy sauce, 3 grams of cooking wine, 3 grams of salt, 150 ml of water.

1. Cut the pork belly into cubes.

2. Blanch in a pot of cold water to remove blood foam.

3. Remove from the pot and add an appropriate amount of oil, green onion, ginger and star anise.

4. Pour in the pork belly and stir-fry.

5. Add dark soy sauce, light soy sauce, cooking wine, salt and water, bring to a boil over high heat and simmer over low heat for 1 hour.

6. Reduce the juice over high heat and remove from the pot.

7. Braised pork.

Make braised pork, soft but not greasy.

Ingredients: 500 grams of pork belly, 1 handful of shallots, 200 grams of ginger and quail eggs.

Production method: 1. First of all, wash the pork belly and put it in a bowl, add an appropriate amount of cooking wine and a few slices of ginger to marinate for about 20 minutes.

2. Put the marinated pork belly into the pot and blanch it to remove the fishy smell and impurities, then pick it up, wash it and cut it into small pieces, pour oil into the pot, put the cut pork belly pieces and stir-fry over low heat, fry until the pork belly turns slightly brown, then add a small amount of light soy sauce and a little dark soy sauce to adjust the color.

3. Put the shallots into the bottom of the casserole after knotting, put the fried pork belly into the casserole, pour in an appropriate amount of water, a bottle of canned beer, and the amount of water is not over the meat. Add 1 less salt, a few rock sugar, and a few bay leaves to increase the fragrance. Then bring to a boil on high heat, then turn to medium heat and simmer for 20 minutes, then add the shelled quail eggs, and finally turn off the heat after simmering for about 15 minutes.

In this way, the fragrant braised pork is ready, and when you bite into it, the meat is soft and fragrant, super delicious, and the quail eggs that have absorbed the soup are very delicious.

How to make fatty but not greasy braised pork? Remember the key steps, the meat is soft and not greasy!

Braised pork melts in the mouth with a trick, add it when stewing, it's soft and refreshing and not greasy!

1. Ingredients: 500 grams of pork belly, cooking wine, rock sugar light soy sauce, dark soy sauce, star anise, bay leaves, cinnamon, green onions, ginger, salt.

2. Clean the pork belly you bought home, if you want to make fatty but not greasy braised pork, it is best to choose pork belly, so that the good braised pork will be soft and juicy. If there is still pig hair on the pig skin, you can prepare a dry pot, heat it, and then put the meat skin close to the bottom of the pot to burn off the pig hair.

3. After the pig hair is removed, cut the pork into two large pieces, put it in a clean wok, pour in an appropriate amount of cold water, then add cooking wine and ginger slices, blanch the water, remove the foam after the water boils, and cook for another 2 3 minutes.

4. Heat the oil in the pot, the oil should be a little less, turn to low heat after the oil is hot, then add a few pieces of rock sugar to the pot, start to boil the sugar color over low heat, wait until the rock sugar melts and turns into a tan color, and when dense bubbles appear, you can put the meat pieces into the pot and quickly stir-fry and color.

5. After the pork belly is respectfully colored, add ginger, garlic, star anise, cinnamon, bay leaves and stir-fry evenly, then sprinkle cooking wine, light soy sauce, dark soy sauce and stir-fry evenly, and finally add boiling water, the water should be submerged in the meat, and after the fire boils, turn to a small bright base fire and simmer slowly. Simmer for 30 to 50 minutes, and also uncover the lid from time to time during the simmer to turn the pork to prevent it from sticking.

6. When there is a little water left in the pot, turn on medium heat to collect the juice, at this time the soup will become more and more viscous, at this time you must use a spatula to stir constantly, so that the soup is stained on each piece of meat, and the spices in the pot can be fished out during the stirring process.

7. When there is a little soup left, sprinkle with an appropriate amount of salt and stir-fry evenly to turn off the heat, at this time, do not take it out immediately, you can also simmer for another 3 5 minutes, and finally sprinkle white sesame seeds and green onions, so that our soft and juicy braised pork is ready.

The way to make braised pork soft is to not put water, not a drop of water.

Steps to prepare braised pork:

1. When buying pork belly with skin, it must be fat and thin, wash it when you come back, and cut it well. The block should be relatively large;

2. When cutting, you should also have fat and thin, and you must not separate;

3. Soak the moldy dried vegetables first, drop a little oil, and then put them on the steamer to steam until you smell the fragrance of the moldy dried vegetables;

4. Drain the meat and fry in a pan. Don't have too much oil. Stir-fry a few times, and the red meat turns white;

5. Take a clay pot for stewed soup, stack the steamed moldy dried vegetables on the bottom, put the fried meat into it, pour the dark soy sauce, vinegar, sugar, and rice wine over the meat;

6. Do not put salt and water. Cover the pot and bring to a boil over high heat, reduce the heat to low and simmer. It is best to wrap the lid and rim of the pot with a wet towel for about half an hour to 45 minutes, turn off the heat and continue to simmer.

500 grams of pork belly, 5 slices of ginger, 2 pieces of cinnamon, 5 pieces of rock sugar, 2 bay leaves, 2 star anise, 2 slices of jujubes, 30ml of straw mushroom dark soy sauce, 5 grams of salt, 25 grams of vinegar, 1 section of green onion, 4 cloves of garlic

Steps: 1. Clean the pork belly and blanch the whole strip in boiling water for 30 seconds;

2. Remove and rinse under the faucet until cool, cut thick pieces, and put them in a pot of boiling water for 30 seconds; Remove it again and rinse it under the faucet until it cools through, put it in a pot of boiling water and blanch it again for 30 seconds, remove and drain the water;

3. Put oil in the pot, add cinnamon, bay leaves and star anise in cold oil, and fry over low heat to bring out the fragrance;

4. Add the pork belly and stir-fry together;

5. Stir-fry the pork belly until slightly yellowed on both sides;

6. Add rock sugar or brown sugar, dark soy sauce and light soy sauce and salt;

7. Stir-fry evenly to color each piece of meat;

8. Add hot boiling water that has not covered all the ingredients, do not cover the pot, bring to a boil over high heat, and remove the foam;

9. Add ginger slices and dates, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes for 1 hour;

10. Collect juice over high heat; Stir-fry while collecting the juice; Until the sauce is thick and each piece of pork belly is coated with the sauce.

The braised pork is fried first and then burned, but it is greasy and the color is better.

Today's braised pork dish adopts the practice of many restaurants, where the pork belly is fried first to remove part of the fat; The fried meat skin will become very glutinous after being braised or steamed, and the taste is better. Using sugar color to color, the braised pork is bright red in color, and it will also look better.

Ingredients: 250 grams of pork belly with skin.

Seasoning: 5 grams of ginger, 10 grams of green onions, 1 gram of star anise, 1 gram of cinnamon, 10 peppercorns, 2 grams of refined salt, 10 grams of rock sugar, 10 grams of cooking wine, 15 grams of sugar, 500 grams of fresh soup, 500 grams of edible oil (actual consumption of 15 grams).

Production steps] 1. Put the pork into a pot of cold water and boil it until it is broken, remove it and wipe it dry, smear a layer of sugar on the surface of the pork skin, and let it cool.

2. Cut the pork into 2cm cubes.

3. Put the pork pieces in the hot oil and fry them until golden brown, remove and drain the oil.

4. Leave a little hot oil in the pot, add ginger slices and green onions to fry the fragrance, add fresh soup, add star anise, cinnamon, peppercorns, rock sugar, refined salt, cooking wine, sugar and pork pieces, skim off the foam after boiling, turn to low heat and cook until the pork is cooked and soft.

5. Collect the juice and bright oil, remove from the pot and put on a plate.

Ingredients: 500 grams of pork belly.

Excipients: 5 ml of cooking oil, appropriate amount of rock sugar, 2 sections of green onion, 2 slices of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, 5 grams of light soy sauce, 5 grams of dark soy sauce, 3 grams of cooking wine, 3 grams of salt, 150 ml of water.

1. Cut the pork belly into cubes.

2. Blanch in a pot of cold water to remove blood foam.

3. Remove from the pot and add an appropriate amount of oil, green onion, ginger and star anise.

4. Pour the pork belly into the stool and stir-fry.

5. Add dark soy sauce, light soy sauce, cooking wine, salt, water, boil over high heat and turn to low heat and simmer for 1 hour.

6. Reduce the juice over high heat and remove from the pot.

7. Picture of the finished braised pork.

Braised pork can be soft and rotten tricks in this wayIngredients: 250 grams of pork belly, dark soy sauce, light soy sauce, rice wine, white sugar, chopped green onions

1. Cut the pork belly into cubes, wash it and dry it.

2. Light the fire to heat the pot, about the hand on the top of the pot to feel the heat, then pour in the pork belly and stir-fry, after the surface is red, to a little rice wine, fry for a while, until you can smell the wine.

3. To one tablespoon of dark soy sauce, two tablespoons of light soy sauce, and then let in cold water, the water can be submerged over the meat, and then put in an appropriate amount of white sugar (it is best to put less at the beginning, because it is not sweet can be added, and there is no way to remedy it if you overdo it, of course, if you like to eat sugar, then just do it).

4. Cover the pot, bring to a boil over high heat, and then change to medium-low heat to simmer, in the middle you can open the lid and stir-fry, taste the taste, what is not enough to add yourself, if not salty enough, then add some light soy sauce, but I remind you that this dish is more and more salty the more it is burned.

5. Finally, until the juice is dried and hung with sauce, sprinkle some chopped green onions, and you can get out of the pot.

Cooking tip: This dish relies on the taste of the meat itself, so the pork belly must be fresh.

Ingredients: 1 piece of pork belly with skin; 2 tablespoons dark soy sauce; 2 tablespoons cooking wine; 2 tablespoons sugar; 2 green onions; 2 slices of ginger; 2 star anise; 1 piece of tangerine peel; 1 cinnamon; 2 bay leaves; a pinch of water; A pinch of salt.

Method: 1. Wash the meat and put it in the pot, pour in water to cover the pork, then boil on high heat for 15 minutes, then remove and let it cool, and cut the cooled pork into small pieces.

2. Heat an appropriate amount of oil into a wok, add pork and stir-fry for 5 minutes, stir-fry the oil and put it out.

3. After washing the pot, put in 2 tablespoons of water, pour in the sugar after the water boils, when the sugar becomes bubbles, put in the fried pork and stir-fry twice, then pour in the dark soy sauce and cooking wine and stir-fry for 2 minutes.

4. Pour the meat into the casserole (you can also use the iron pot for stir-frying meat), add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, and then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 1 hour.

Intimate suggestions: 1. To make braised pork, you must choose pork belly with skin, and the most delicious is the skin and fat.

2. Because a lot of the meat oil that has been fried in advance is fried, the braised pork is not greasy at all.

3. Because pork skin is very easy to stick to the pan, it is best to use a non-stick pan when frying meat.

4. I think the dishes stewed in the casserole are very fragrant, of course, you can also use the wok to cover the lid and simmer or use a pressure cooker to save time, if you use a pressure cooker to stew the meat, turn to the minimum heat for about 15 minutes after exhausting.