How do you make a perfect pot of braised pork?

You must prepare delicate ingredients in advance, so as to ensure your basic taste, and then look for relevant seasonings, be sure to find the most suitable one.

First of all, its ingredients, that is, its meat, must choose fat and thin pork belly, and then the seasoning must also be bought better, and finally when boiling sugar, you must pay attention to the heat and not boil the sugar.

If you want to make a perfect pot of braised pork, first of all, in the process of making, the braised pork must be marinated to a certain extent at the beginning, and then there are strict controls on the heat of stewing.

To make a perfect pot of braised pork, you should choose fatty and thin pork belly, grasp the right amount of seasoning, simmer over low heat, and finally simmer for a few more minutes.

First of all, you must choose the ingredients, choose the meat that is not too old, and it must be fat and lean evenly, because the essence of the braised pork is on the fat meat, and then choose the secret sauce for cooking.

If you want to make a perfect pot of braised pork, you must choose the best ingredients, and during the production process, you must grasp the heat and stir-fry in time.

A perfect pot of braised pork is mainly because the meat can't be too fat, and the fat and thin are the best, and then you must pay attention to the amount when you put sugar and stir-fry, and it's good to do it if it's not greasy.

First of all, we must choose the fat and thin pork belly, so that it can be very fragrant, and the proportion of materials must be moderate.

When making braised pork, you must pay attention to the adjustment of the sauce, and you must use rock sugar to color, so that the fried braised pork will be very famous for its perfection and will be very tender. Pay attention to the cooking time, as well as the cooking process, also pay attention to the ingredients put in, but also pay attention to the way of preservation, and also pay attention to the dosage of rock sugar.

The temperature should not be too high when Wang Limb is made, it is best to cook in a pressure cooker, and it is necessary to pay attention to cooking for about an hour and a half, and the time for attacking the Lingqiao can not be too short. Add more water, and add more soy sauce to the beat. Light soy sauce old godmother.

It must be carried out in strict accordance with the steps, so that the braised pork can be fat but not greasy, crispy but not woody, and melt in the mouth; Before making braised pork, the pork needs to be disposed of on the skin and the destroyed hair, it is best to smoke the outer skin.

I want to choose the right meat, I need to put the meat in a pot and blanch it with hot water, so that the taste of the production will be better than the file, I must put star anise, I can put some cooking wine, I need to pay attention to the size of the meat pieces, and I must pay attention to the cooking time.

Although the cooking process of braised pork is not simple, it has entered the lives of ordinary people and has become a home-cooked dish. The braised pork is fat but not greasy, the braised pork is paired with wine, the more lead you drink, the more fragrant it is, and a plate of braised pork with bright color is indispensable with rice and wine. There are various methods of braised pork, there are fried sugar colors and sauce braised pork, no matter what kind of braised pork, it is melt-in-the-mouth, fragrant, soft and sweet.

Many people think that as long as the meat is stewed for a while, they can make soft and delicious Huai Sleepy Hui braised pork, but this is very time-consuming, at least two or three hours, especially many office workers, who simply can't spare such a long time to cook braised pork.

But how do you make braised pork crystal clear, soft and delicious? If you want to make such a plate of braised pork, it is not easy not to master these skills.

Some people use a pressure cooker to stew meat, and the pressure cooker can indeed stew the meat very badly, and the time is very short, saving time and effort, but the speed is there, the taste is all gone, and the pressure cooker does not stew the fragrance, only the fatty taste. If you want to save time and make the braised pork taste soft, here are some tips to take a closer look!

Braised pork is crystal clear, the meat is smooth and tender, you must choose fresh pork when choosing pork, remember to use cold water when blanching, cold water blanching can make the meat firmer and more tender to eat.

It is best to use a casserole when stewing pork, and if you are pressed for time, you can use a pressure cooker instead, but there is definitely a difference in taste, and the pork stew in a casserole for at least two hours.

If you want the braised pork to be bright in color, it is best to use rock sugar when frying the sugar color, and you must fry it slowly over low heat when frying the sugar color, otherwise it will be very bitter.

When the juice is finally collected, you must turn it frequently, otherwise it is easy to fry the paste, and you can get out of the pot after the bright oil is fried. Such braised pork is crystal clear, oily but not greasy.

As the meat we eat most often, the cholesterol content of pork is significantly higher than that of other meats, and there are many ways to cook pork, boiled, stewed, fried, and steamed, all of which can make delicious food.

Some people are worried that eating braised pork often is not good for the body, but in fact, stewed pork is very easy to digest, and the protein in pork will also be hydrolyzed into amino acids, so that the soup not only dissolves rich nutrients, but also tastes more tender. Moreover, if the pork has been stewed for three hours, the proportion of cholesterol content will be reduced by half or more, so there is no need to worry too much.

In addition, do not wash pork with hot water, because pork contains a special substance, which will dissolve when the water temperature reaches 15 or more, and if it is washed with hot water, the nutrients in the pork will be lost excessively.

Haitian brand premium gold label light soy sauce, cold salad for stir-fry, light color and salty taste; Haitian brand premium straw mushroom dark soy sauce, braised or braised vegetables for coloring, first put a little less, lighter than your target color, because you also need to add light soy sauce, when burning braised pork or beef and mutton, it is best not to put salt, mainly add light soy sauce. Buy another bottle of Changyu brand gold medal brandy, when cooking wine, the quality is very good, it was originally used for Western food, although it is more expensive, but the amount of each time is very small, generally burn braised pork to regret (it is best to use pork belly well), first put oil, heat, put meat, fry over high heat until the water is dry, add white brandy, 500-750 grams of meat plus 3 4-1 caps (brandy bottle cap), fry dry, add dark soy sauce - light soy sauce, and then put water, submerge the meat, boil over high heat, change to slight fire, keep the water in the pot in a state that seems to be on the open and not open, Until you feel that the rubber is rotten, drain the water over high heat, add a little pepper and a little MSG, and you can do it.

Braised pork should be better if it can be made directly, after all, it can be made directly in the first time.

In fact, if you want the braised pork to be delicious, it is best to fry the braised pork in water first, and then after the ginger and garlic cooking wine and jujube tour are ready, slowly stew the braised pork is the best to slow down, and finally add a little oyster sauce and light soy sauce when you want to get out of the pot, so that the braised pork is particularly soft and glutinous.

If you want to make braised pork more delicious, you can boil the meat in water, then cut it into pieces and put it in the pot and spoon it back and fry it again, and put water to stew when it is browned.

The braised pork should be marinated with condiments for 5 minutes, then put some Xunbi white sugar with oil, and then put the marinated meat into it, then put soy sauce, consume mu of Heju oil, star anise powder, put water to cover the meat, turn to low heat with high heat, and boil the water dry.

A variety of braised pork practices: Making braised pork is simple and simple, complicated and complicated, it was originally a practice to learn from a senior sister, the most critical point is to fry the sugar color, after several failures, it is a little feeling, but after all, the skill of envy and laughter does not contain the stability of the pie.

When making braised pork or braised pork ribs, what do you use to control the color? Answer: Haitian brand special straw mushroom dark soy sauce.

Haitian brand premium gold label light soy sauce king, cold and mixed with stir-fried vegetables, light color and salty taste; Haitian brand premium straw mushroom dark soy sauce, braised or braised vegetables for coloring, first put a little less, lighter than your target color, because you also need to add light soy sauce, when burning braised pork or beef and mutton, it is best not to put salt, mainly add light soy sauce. Buy another bottle of Changyu brand Golden Cave Roll Award brandy, as cooking wine, quality.

Family heirloom braised pork.

I haven't eaten this method elsewhere, a small trial kitchen knife, friends say it's delicious, here's a way to announce the method Five carefully take a pound of pork and cut it into small pieces of two or three centimeters square, and then cut a few knives on each side (for the sake of flavor, if you are lazy you can save), use good soy sauce (domestic soy sauce is not divided into raw and dark soy sauce, here I mix it), add sugar, green onion with juice, put the meat into the feed for two hours (it is best to turn it over from time to time).Boil half a pan of oil, wait for heat and fry the meat pieces one by one for about half a minute, then remove. Boil half a pot of water, add star anise, ingredients, and the juice previously prepared, wait for the water to boil, add the meat, add to the low heat and simmer for an hour.

Characteristics: The meat is full of flavor and very fluffy. Key:

Add more green onions, fry in place (don't pour all the meat into it in one go, it will become fried meat) Disadvantages: When frying meat, the smoke is very large, and the strong range hood will last for a long time.

Wash the pork belly with the skin, put it in a pot of boiling water, boil it for a while, and remove it (so that it is easy to cut into pieces).

Cut it into pieces of moderate size, put it in a pot of boiling water again to boil off the blood, and Hengheng took out the drained water and told filial piety to do.

Put little oil in the pot, add brown sugar, light soy sauce, and orange soy sauce and boil over medium heat until the sugar is foamy.

Braised pork. Ingredients: pork belly (what is pork belly?)

It's the kind of meat that is fat and lean, and the more layers, the better. As the saying goes, you have to eat meat, fat and thin! 2 catties (not too little, otherwise you won't be able to make delicious braised pork!) , Seasoning: salt, sugar (preferably ground rock sugar), green onions, ginger slices, cooking wine.

ProcedureHeat the pan and cool the oil, wait for the oil to slightly cap the smoke to add the rock sugar and keep stirring, you will find that the rock sugar will become like white sugar, then like brown sugar, and then like a red pond, hurry up and add meat otherwise the sugar will be paste! Continue stirring.

At this time, the sugar will be evenly hung on the meat because of the heating of Nian Kai.

13Add water! The meat can be minced, and there are green onions and ginger slices. Bring to a boil on high heat, reduce the heat to low and cook for half an hour.

3.Now you can add salt to the meat. (Be mindful of this step, add salt only when the meat is cooked to 6 ripe!) The reason is that adding salt early will make the protein shrink, and the meat will not be easy to cook.

4.Cook for another 15-20 minutes and you're done! Don't rush to eat yet, if you're a bibimbap fanatic, it's ready to be served now.

If you like braised pork with dry dryness, turn on the heat and serve it with the dry sauce.

800 grams of pork belly, 15 grams of star anise, 1 bay leaf, 50 grams of green onions, 30 grams of ginger, 20 grams of white sugar, appropriate amount of salt, 25 grams of soy sauce, 30 grams of rice wine, 25 grams of rock sugar, 15 grams of peanut oil.

Procedure1. Cut the pork belly into centimeter-square pieces, pot it under cold water, boil the meat pieces for 5 minutes after the water is boiled, and remove the water for later use.

2. Pour a little oil into the wok, stir-fry the star anise, pour in the caster sugar and stir-fry the sugar color, and stir-fry until it is slightly yellow;

3. Melt the sugar thoroughly, fry until slightly colored, stir-fry the meat pieces, stir-fry the meat pieces until the water is drained, the color is translucent, the surface is slightly yellow, and the oil begins to be cooked into the rice wine;

4. Pour in soy sauce and stir-fry until the rice wine volatilizes and the soy sauce is evenly adsorbed on the meat;

5. After stir-frying the meat well, pour boiling water into the pot, the water and the meat pieces are equal, and then add the green onions, ginger slices, and bay leaves;

6. Finally, add rock sugar, cover the pot and simmer over low heat for 30-40 minutes;

7. After the meat is cooked, pick out the green onions, ginger, star anise, and bay leaves, and then put a little salt and collect the juice with a strong fire;

8. The soup can be carefully balanced out of the pot. When collecting the juice, you can decant the excess oil by the way and keep it for other purposes, the oil tastes very fragrant, and it can be used for other purposes.

The home version of Mao's braised pork.

Ingredients: 850 grams of pork belly with skin.

Ingredients: 500 grams of four seasons green.

Seasoning: 60 grams of cooking wine, salt, monosodium glutamate, appropriate amount of soy sauce, star anise, cinnamon, dry pepper, a little garlic, 50 grams of sugar, appropriate amount of braised pork bean curd.

The steps for the home version of Mao's braised pork are as follows:

1. Wash and scrape the skin of the pork belly, boil it in boiling water until it is broken, and cut it into centimeters square, a total of 12 pieces.

2. Put a little oil in the pot, add sugar and fry to color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, and fermented bean curd, add chicken and simmer until the meat is rotten and fragrant.

3. Sijiqing is fried in chicken fat and put to the bottom, the braised pork is neatly placed in the middle and leaked, and a little juice of the rubber manuscript is poured on the meat.

Features: fat but not greasy, salty, fresh and spicy, red and bright color.

Make braised pork, authentic. That is to say put the meat. Put it in a pan and fry to remove the fat. Put on the braised sauce. Add the beer. It's easy and delicious.

How to cook delicious braised pork.

Ingredients: 500g pork belly, cooking wine, rock sugar light soy sauce, dark soy sauce, star anise, bay leaf, cinnamon, green onion, ginger, salt.

Cooking method: The first step is to clean the pork belly that 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 glutinous and juicy. If there is still pig hair on the pig skin, you can prepare a dry pot, ** heat, and then put the meat skin close to the bottom of the pot to burn the pig hair.

The second step, after the pig hair is removed, cut the pork into two large pieces, put it into a clean wok, pour in an appropriate amount of cold water, then add cooking wine, ginger slices, **blanch, remove the foam after the water boils, and cook for another 2 3 minutes, rinse the foam on the meat with warm water after the pot, and then cut the pork belly into square pieces of uniform size.

The third step is to 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, and wait until the rock sugar melts and turns into a tan and bubbles are dense, you can put the meat pieces into the pot and quickly stir-fry and color.

The fourth step, after the pork belly is 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 then turn to low heat 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.

The fifth step, wait until 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 rotten on each piece of meat, and the spices in the pot can be fished out during the stirring process.

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