How to make braised pork delicious, how to make braised pork delicious

Braised pork does not need to boil sugar, and the color is still full of color and flavor.

Braised pork like I did, the children next door were crying.

A braised pork tutorial is given to everyone, delicious and easy to operate.

Pork belly is braised pork in my concept, and occasionally changing the way you eat it will give you a different feeling.

When making braised pork, you must remember to ensure that the pot is under cold water, so that the stewed meat is soft. Non-greasy. And when making braised pork, you must use rice wine, not beer or white wine, which will affect the taste of the meat.

Pork belly, star anise, bay leaf, angelica, ginger, chili, rock sugar, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, shallots.

1. First of all, we prepared a piece of fresh pork belly, I prepared about two and a half catties, and now the price of pork has begun to drop again, and it only cost thirty-five yuan here. We put the pork belly on the cutting board, use a flamethrower to burn the skin of the pork belly, and burn off the remaining pig hair and impurities on the surface of the pork skin, so that the pork belly will not have a fishy smell, and the pork skin can be burned to a slight blacken.

2. Then put the cooked pork belly into warm water and soak it for a while, soak it in warm water for a while to soften the impurities on the surface, after soaking, we use a kitchen knife to scrape the black things on the surface of the pork skin, it is very easy to scrape it up after soaking, scrape the skin of the pork belly, and then put it into the clean warm water again, and then simply clean it.

3. We put the cleaned pork belly on the cutting board, and then change the knife to cut the pork belly into thick strips, and make the braised pork slightly larger, so that it will be more enjoyable to eat. After cutting it into long strips, change the knife to cut the pork belly into large pieces and cut it into mahjong sizes. Once the pork belly is cut, place it in a large bowl and set aside.

4. Next, we prepare the big ingredients. Prepare a few pieces of cinnamon, two star anise, a few bay leaves, then add a small piece of angelica, a piece of crushed ginger, and a small handful of chili peppers.

5. Then add a little cooking oil to the pot, and then turn the pot to let all the oil be used in the pot. After the oil is slightly hot, add a small handful of rock sugar, and then gently beat it with a spoon to break the rock sugar, and then turn on medium and low heat to stir-fry the rock sugar, and then slowly fry the rock sugar until it changes color, from white to yellow, and then from yellow to jujube red, from jujube red to small bubbles, and the sugar color should not be fried too old.

6. Then add the cut pork belly quickly, and then stir-fry it quickly to fry the pork belly until it is colored, at this time we have to fry it for a while, and fry the pork belly out of its oil, so that the pork belly will not be too greasy.

7. Then add the ingredients just prepared, and then continue to stir-fry, fry the ingredients, so that the pork belly will absorb the fragrance of the ingredients, about a minute or so, after the ingredients are fried, we add boiling water to it, the boiling water must not be over the pork belly, and then skim off the surface foam, the surface foam must be skimmed off, otherwise it will affect the appearance.

8. Next, we start seasoning, add a spoonful of light soy sauce, a little dark soy sauce to color, then add a little oyster sauce to enhance freshness, then add a little salt, an appropriate amount of chicken essence, if you like to eat sweeter, you can add a little rock sugar, then buckle the lid, and simmer for about 45 minutes on medium-low heat.

9. Okay, it's time, open the lid, wow it's so fragrant! The color is also very beautiful, and then use chopsticks to pick out the big ingredients inside. Next, turn on the high heat, dry the soup, stir-fry it again, and then put it on the plate, and sprinkle a little green onion to serve.

1. Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

Mao's braised pork.

Ingredients: pork belly; Sugar; light soy sauce; Aniseed; Cinnamon; bay leaves; Garlic; green onion segments; Dried chili pepper recipe.

Wash the pork belly and cut into cubes for later use.

Stir-fry the pork belly in a cold pot and keep the heat low until all the fat of the pork belly comes out, then remove the remaining oil, of course, you can also use it to fry vegetarian dishes.

Put a small amount of water in the pot, add the white sugar, and fry over low heat until the white sugar turns caramelized, then pour in the pork belly and stir-fry to evenly coat the pork belly with sugar.

Add a little water that has not been over the pork belly, add star anise, bay leaves, cinnamon, garlic cloves, green onion segments and dried chilies, two tablespoons of light soy sauce, bring to a boil over high heat, turn to medium-low heat to simmer, and when the water is almost dry, turn to high heat to reduce the juice.

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done.

1. Choose the pork belly first, this process is very important, which directly determines the taste of the finished product of the braised pork. Generally, I will choose fatty and thin pork belly, and many people will use front leg meat.5 I think it's too greasy to choose ......It's too cooked, and it's a little firewood to eat, so it's the most suitable for fat and thin.

2. After cutting into small pieces, put them directly in the pan and fry them until golden brown on all sides. Many people like to blanch, after blanching, it is easy to harden, and all the juices in the meat are boiled out, losing the tender taste that braised pork should have. Personal habits are different, and my approach is not blanching.

Fry and serve.

3. Do not pour out the oil in the pot, put in rock sugar, fry repeatedly until it is slightly red, and then pour the fried pork belly into it and stir-fry (fried rock sugar can be slightly red, and it is easy to be bitter). Continue to stir-fry evenly in the ginger slices star anise leaves, add Huanghuadiao wine, remove the fishy and fresh. (If there is no Huadiao wine, replace it with cooking wine or rice wine).

4. Add light soy sauce and dark soy sauce to taste (no salt is put in the whole process, because there is already salt in the light soy sauce, the brand of light soy sauce and dark soy sauce can be used according to their commonly used brands, I use Haitian, and there are also sauces and dark soy sauce specially used for braised pork, I feel that the salt in it is not good to evaluate or get used to my own practice, and I add the light soy sauce and dark soy sauce myself).

5. Add boiling water, cover with a lid, and simmer over low heat for 40 to 60 minutes. (There is another way, that is, do not add boiling water, directly add rice wine or a whole bottle of Huadiao wine, depending on your own taste) The reason for adding boiling water without cold water is that the meat will shrink when it encounters cold water, and the stewed braised pork will have a firewood taste that is not fresh and tender. The amount of water added should not be over the meat, and the water is less stewed for a long time and it is easy to dry the pot, and when the water and oil are separated, it tastes a little greasy.

It doesn't matter who has a little more, you can boil until the juice is collected in the end. But not too much

6. Finally, reduce the juice on high heat. Because there is sugar in the soup, the soup is thick, and the soup is stirred over high heat while the juice is reduced. Keep in mind that the juice is not fried dry, and if the meat is too dry, it will easily become very dry.

The whole process is not blanched, no oil, no salt, and the braised pork made is tender, soft, sweet and not greasy, and the color is ruddy and very beautiful.

The dishes for dinner are a bit too much, yesterday my mother from the Northeast brought my favorite four seasons smoked pig's trotters and smoked dried tofu rolls, steamed some at noon and did not finish eating, plus there were some big bone broth and beef broth left yesterday, so in the end I didn't clean the plate I have to learn a lesson in the future, I can't have leftovers, I can make enough food, otherwise it's too wasteful A few days ago, I opened the refrigerator and found that there was still half a bottle of Pixian bean paste there, and I remembered that I hadn't made mapo tofu for a long time, and it seems that this jar of sauce was prepared for mapo tofu, As a result, I bought tofu today. The tofu here is water tofu, which is much more tender than the northeast, and I also added some minced meat to fry it together, which tastes more fragrant.

Material. 2 pieces of soft tofu, 150 grams of lean meat (plum strip meat), 2 green onions, bibimbap sauce, soy sauce, oil, salt, corn starch.

Method. 1.Roughly chop the lean meat into small cubes (no need to chop it into meat puree), add a little oil, salt, soy sauce and cornstarch and mix well; Cut the green onion into chopped green onions, and cut the tofu into cubes of about 1cm.

2.Put the tofu in a pot of cold water, add 1 teaspoon of salt and bring to a boil, then remove; (Boiling the tofu in salted water can remove the beany smell, and at the same time, it will not be so easy to cook when it will be cooked).

3.Heat the oil in a pan and stir-fry the minced meat over high heat.

4.The minced meat is discolored and served.

5.Add about 2 tablespoons (a porcelain tablespoon of soup) of bibimbap sauce and stir until fragrant.

6.Add the tofu and stir-fry lightly.

7.Add the minced meat and add 2 tablespoons of water to a boil.

8.Pour in an appropriate amount of soy sauce and mix evenly (don't stir too hard, otherwise the tofu will break easily, just shake the pot a few times).

9.Sprinkle in chopped green onions.

10.Stir well.

Ingredients: Pork rib meat (lean pork) (1000g) Seasoning: green onion (50g) Ginger (30g) Star anise (5g) Bayanguilla (5g) Peanut oil (80g) Soy sauce (5g) White sugar (20g) Salt (5g) MSG (2g) Brown sugar (5g) Method Although the ingredients for this braised pork are quite simple, the whole production process is a bit complicated and time-consuming.

But as the saying goes, "slow work produces fine work", "I can't eat hot tofu in a hurry", if there is not so much time to consume, the taste of this Suzhou-style braised pork is not authentic. These figures on the subheadings also represent the time spent on each cooking process, which adds up to more than two hours. Soak in cooking wine - 15 minutes After washing the pork belly, cut it into two mahjong-sized squares, pay attention to not cut the meat too small, too small and easy to shrink and brittle, but not too big, too big is not easy to cook, and it is not convenient to eat.

After cutting, place it in a casserole, add half a cup of cooking wine, and soak it in cold water, so that you can soak out the blood in the capillaries, and the cooking wine is easy to absorb the meat fiber, remove the fishy smell, and generally soak it for about 15 minutes. Cook over high heat – 30 minutes After rinsing the soaked pork belly slightly, cook it over high heat. At this time, it is very important to put in the amount of water, put it at one time, do not boil it dry, and then add water, even if you really want to add water, remember to add boiling water.

Generally speaking, it is advisable to submerge the meat in water and raise it by more than 2 inches. Add water to the pot, light the fire, turn on the fire to the maximum, and put in the dried hawthorn at the same time, which can play a role in making the meat puffy and easier to burn. If there is no dried hawthorn, put half a spoon of vinegar is fine.

After about five or six minutes, the water will boil, continue to cook for five or six minutes, as the meat pieces roll, a layer of black and red impurities will float on the water surface, this layer of impurities is cooked blood water, which should be carefully removed with a soup spoon, and the impurities sticking to the side of the casserole should also be removed. Simmer over low heat - 60 minutes After boiling on high heat for about half an hour, you can switch to low heat to simmer, the size of the fire is subject to the water surface not boiling, and the simmering time is longer, at least an hour, the purpose is to make the meat tender. The reason why braised pork is delicious is that it is this slow effort.

Collect the juice in an iron pot - 30 minutes When the meat is so hot that it can be easily poked with chopsticks, switch to an iron wok and burn, note that the meat is very tender at this time, handle it gently, and then add soy sauce. This soy sauce is also quite knowledgeable, the general soy sauce is divided into dark soy sauce and light soy sauce, the dark soy sauce is actually caramelized, the color is dark and easy to color, suitable for burning braised pork, and the light soy sauce is light and salty, can not be used. When coloring, the heat should be a little higher than when it was stewed, but it should not be turned on too much, because the meat is already very crispy at this time, and the meat is easy to boil.

After boiling for half an hour with the lid open, the soup will slowly thicken with rock sugar, a process called "juice removal". When "rejuvenating", you can gently turn the meat pieces so that the color is more even. When the soup becomes thicker and shiny, the classic braised pork is ready.