How many ways are there to make braised pork? How to make braised pork?

The preparation of braised pork will also vary slightly from place to place. In the south, soy sauce (dark soy sauce) is used to mix colors, while in the north, fried sugar is preferred. The raw materials are generally selected from the best pork belly (the so-called good pork belly should be layered, and it is generally better to have about five layers, so it is called "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks).

Ingredients: Pork belly with skin, dried hawthorn slices, dark soy sauce, rock sugar. Method:

Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water. Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes, and soak for 15 minutes. Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least two inches above the meat pieces.

Bring to a boil over high heat for 30 minutes, using a spoon to remove the foam from the surface. Turn to low heat and bring to a slight boil for an hour and a half. In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I can do without it if I don't have it.

Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens. Add rock sugar, cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pan.

Braised pork. <>

Ingredients: 2 kg of pork belly with skin.

2 cans of beer.

Dark soy sauce 15ml

Light soy sauce 30ml

1 green onion 6 8 slices of dried ginger (ginger).

30 grams of rock sugar.

Star anise: 2 pcs.

Cinnamon bark 1 piece.

3 bay leaves 4 pieces.

Grapes (sweet and sour fruits) 6 8 pcs.

1 tablespoon of cooking wine.

How to make a method of braised pork that is not hard or woody, and melts in your mouth.

Wash the pork belly with skin and cut it into pieces, pot it under cold water, add green onion and ginger cooking wine, after the water boils, continue to blanch for 3 5 minutes, while skimming off the foam.

If you like the texture of the skin and chewy, please put the skin of the pork belly against the hot pan before washing and cutting until the skin is slightly yellow.

If you are afraid of oiliness, please extend the blanching time appropriately.

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Remove the blanched pieces of meat and transfer them directly into the casserole, do not wash them in cold water. Add beer, rock sugar, light soy sauce, dark soy sauce, green onion, ginger, star anise, cinnamon and bay leaves, and simmer.

If you don't add water, you can add beer until it's almost meaty.

In principle, no water is added, but in order to prevent some cooks from not being able to grasp the heat accurately, the pot is pasted due to too much fire, and you can add a little boiling water to make the soup. ）

No salt. Rock sugar, light soy sauce, and dark soy sauce should be adjusted according to your own taste.

Simmer in a casserole. It is not recommended to use other pots to stew, it is not impossible, but the heat and taste are different, please control it yourself.

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You can also add chestnuts or potatoes, yams, dried beans, boiled quail eggs and other ingredients to stew together according to personal preferences to relieve greasyness.

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Once boiling, reduce the heat, cover and simmer for 30 to 40 minutes. Dongpo has a cloud in "Ode to Pork": "Slow fire, less water, when the fire is enough, he is beautiful." ”

Simmer over low heat for 30 to 40 minutes, then open the lid, reduce the juice on high heat until the soup is thick, and turn off the heat.

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Don't be limited to the type and amount of spices, but choose according to your preferences.

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Key points: Beer instead of water, with low heat and slow cooking, is the key to braised pork is not hard or woody, and it melts in the mouth.

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Materials. 500 grams of pork belly.

Cinnamon bark 1 piece.

2 bay leaves.

Star anise: 2 pcs.

12 pieces of rock sugar.

30 grams of rice wine.

1 tablespoon of salt. Dark soy sauce to taste.

Ginger 3 slices. 2-3 dried chili peppers.

Light soy sauce to taste.

1 green onion. Steps to make authentic braised pork.

Step 1 Wok without oil, turn the whole pork belly pork rind down, burn the pork rind, and then clean it.

Step 2: Put the pork belly in cold water, add an appropriate amount of ginger slices and cooking wine, clean it and cut it into mahjong pieces.

Step 3After heating the pan, pour out the oil (to prevent it from sticking to the pan), add the pork belly, stir-fry and slightly brown, and remove it.

Step 4Add rock sugar, stir-fry the sugar, pour in the pork belly, add green onion and ginger, spices, rice wine, dark soy sauce, light soy sauce, chili, and add water to cover the meat.

Step 5 Bring to a boil over medium heat and simmer over low heat for an hour, trying not to open the lid in between.

Step 6Add salt, appropriate amount of oyster sauce, reduce the juice over high heat, and put the chopped green onion and white sesame seeds.

Chinese food is arguably one of the most prepared cuisines, and each one has its own special features, no matter how you cook it. And for some people who don't cook much, there are a lot of problems that need to be understood in time. So, today we're going to share some frequently asked questions about cooking.

Usually when we fry the greens, it is easy to fry the greens yellow, so what is the trick to keep the greens tender?

The timing of the pot is crucial.

If the pot is tightly covered, the vegetables will fade and turn yellow, because the chlorophyll in the vegetables contains magnesium, which will be produced into a yellow-green substance by another substance of the vegetables - organic acids when cooking, so the vegetables will turn yellow.

Therefore, we need to fry and boil it first, let the organic acid be heated and brought out, and then cover the pot so that the chlorophyll will not turn yellow.

If you want vegetables to look good, you can use baking soda, which can make the color of the vegetables more vivid and transparent, and it will not affect the nutritional value of the dish.

In addition, we must know that remember to use high heat when frying vegetables, the cooking time is fast, and the loss of vitamins in vegetables is naturally less, and most of the nutrients contained in vegetables cannot withstand high temperatures, especially leafy vegetables such as asparagus, cabbage, celery, beets and Chinese cabbage.

In the process of cooking, some vegetables can be added with a little vinegar or thickening to protect the vitamins in the vegetables.

Blanching can make vegetables more colorful, crisp and tender, and reduce astringency, bitterness, spiciness, and sterilization.

For example, spinach, celery, and rape will become greener by blanching. The hemagglutinin contained in lentils can be removed by blanching.

So, which dishes need to be blanched?

Vegetables that need to be blanched.

1.Vegetables containing more oxalic acid, such as spinach, bamboo shoots, and callus white, are also best blanched, because oxalic acid combines with calcium in the intestine to form calcium oxalate, which is difficult to absorb, interfering with the body's absorption of calcium;

2.glucosinolated-containing vegetables; Mustard vegetables such as kohlrabi contain glucosinolated, which are blanched with water and hydrolyzed to produce volatile mustard oil, which tastes better and can promote digestion and absorption;

3.Wild vegetables such as purslane, after blanching, can completely remove dust and insects, and can also prevent allergies;

4.Cruciferous vegetables, such as broccoli and cauliflower, taste better after blanching, they are rich in fiber and easier to digest;

5.Daylily containing colchicine is oxidized in human tissues to produce dicolchicine after the human body ingests colchicine. Dicolchicine is a highly toxic substance, which can poison the human gastrointestinal tract and urinary system, and seriously threaten health.

An adult can be poisoned if he eats 50 100g of fresh daylily at a time.

How is braised pork made?

C Chef is me.

Liked: 2 times.

Pork is the most popular kind of meat, although pork is now the most popular, but pork is still the most purchased meat, especially to buy some pork belly, because through pork belly can make very delicious dishes, it is braised pork.

How many ways to make braised pork?

Answer: 1. The best choice of braised pork is pork belly with skin, fat and thin, the braised pork is fragrant but not greasy, and the pork belly is cleaned ** Second, the whole pork belly is pot under cold water, and the surface foam is washed off after boiling. Blanch the water with cold water, which helps the blood and water in the meat to flow out, and also helps to set the shape, rinse the blanched meat and cut it into large pieces for later use.

2021-07-01 By: Yuchen Eleven 20.

The preparation of braised pork.

Q: I want to eat braised pork and I don't know how to make it, who can tell me.

Lin Yan 2018

The preparation of braised pork.

YD was liked: 3 times.

The home-style braised pork method is delicious and the rice is fat but not greasy.

The preparation of braised pork.

C Chef is me.

Liked: 3 times.

Pork is the most popular kind of meat, although pork is now the most popular, but pork is still the most purchased meat, especially to buy some pork belly, because through pork belly can make very delicious dishes, it is braised pork.

The preparation of braised pork, in detail.

C Chef is me.

Liked: 2 times.

Pork is the most popular type of meat, although pork is now the best to improve, but pork.

Ingredients for making braised pork:

Fine pork belly, stewed meat packets, green onions, rock sugar, tea.

Seasoning for making braised pork:

Green onion, ginger, garlic, star anise, cardamom, sand kernels, cinnamon, bay leaves, tangerine peel, dried chili, sugar, salt, soy sauce, Shao wine.

How to make braised pork:

1. Cut the pork belly into strips and blanch it in cold water to remove the blood;

2. Blanching and shaping;

3. Remove and cool and cut into the same large square;

4. Put a little oil in the pot and stir-fry the chives, ginger and garlic spices;

5. Put in the meat pieces and stir-fry (stir-fry the oil in the meat);

6. Put a little oil in the pot and pour in the white sugar to fry the sugar;

7. Fry until the sugar turns jujube red, turn off the low heat;

8. Quickly turn off the heat from large to small and pour boiling water into the braised pork (this is a crucial step in the braised pork, this sugar color is the taste of caramel, which will make the braised pork fragrant with a slight caramel flavor);

9. Pour it into the meat, add a little Shao wine to boil water, add tea water to remove the fishy smell and cook quickly;

10. Finally, add soy sauce to adjust the color and add salt to taste;

11. Put it in a deep pot, put boiling water in the pot over high heat to skim off the foam, change to low heat and cook for 45 minutes;

12. Change back to the wok and put rock sugar on high heat to make the juice sticky and then get out of the pan, and garnish the chives.

A few simple steps to teach you how to make delicious braised pork.

No need to fry sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.

How to make braised pork delicious? First of all, put the pork belly into the pot, then add cooking wine, boil out the foam and rinse it off. Then stir out the excess grease in the pot, then add water to grind the ingredients, add the braised sauce and simmer for 30 minutes.

Many people miss this step, no wonder it's greasy.

The home-style braised pork method is delicious and the rice is fat but not greasy.

With a drop of water and without spices, you can make delicious braised pork.

You don't need to boil the sugar-colored rookie version of the braised pork, and the boiled paste is still fat but not greasy.

Simple and easy to learn, braised pork stewed three products, no problem.

Blanch the pork in pieces, stir-fry the sugar, add the star anise with green onion and ginger, soy sauce and oyster sauce, and stew until it is fat but not greasy.

How to cook braised pork? Cut the braised pork into pieces, add green onion and ginger cooking wine to remove the smell, add oil to the pot, add rock sugar and pour it into the pot to melt, then pour in the braised pork and stir-fry.

The recipe for braised pork is homely and simple:

Ingredients: 750 grams of pork belly for 2 people.

Excipients: appropriate amount of oil, 20 grams of white sugar, appropriate amount of salt, 2 star anise, 1 spoon of dark soy sauce, 10 Sichuan peppercorns, 2 bay leaves, 1 cinnamon, appropriate amount of grass fruit, 20 grams of green onion and ginger.

Steps: 1. Wash the pork belly and cut it into small cubes, cut the green onion and ginger, prepare the seasonings, and the must-have pepper star anise in the general kitchen, and bay leaf cinnamon.

2. Blanch the cut meat in water, put the meat into the pot with cold water, boil over high heat, wait for the dirty floating powder to come up, boil it for a while, and then take it out, rinse the meat with clean water and set aside.

3. Put oil in the pot, put in white sugar or brown sugar, fry the sugar color, this is the key, pay attention to the heat, the sugar color is not fried and the color will be bad, the meat will be bitter after the heat is fried, so it must be low heat, the sugar begins to melt slowly, into caramel color, begins to bubble and then the foam disappears and begins to smoke a little, quickly pour the meat in, this action must be fast.

4. Quickly stir-fry the meat pieces to make them evenly colored, and turn on the high heat at this time.

5. Put all the spices in it, stir-fry it to bring out the fragrance, pour in a little dark soy sauce, and the color will be more beautiful.

6. Add water, the meat can be over, boil and simmer for 20 minutes on high heat, simmer for about half an hour on low heat, add two rock sugar in the middle, which can make the color of the meat more beautiful, and put salt when turning to low heat.

7. The soup is slowly consumed, and the stewed meat has been crispy, so reduce the juice over high heat and remove it from the pot.

8. The home-cooked version of braised pork that is fat but not greasy and melts in your mouth is ready, and two bowls of rice per person on the table are not enough!

Summary. Kiss: Ingredients:

Pork belly with skin, star anise, cinnamon, bay leaves, green onion and ginger seasoning: light soy sauce, braised dark soy sauce, oyster sauce, cooking wine, rock sugar Method: 1. Prepare a good pork belly with skin, weighing about 700 grams, the pork belly should choose fat and thin meat, so that it is delicious, cut the pork belly into large pieces of centimeters, prepare a pan, no need to brush the oil, directly put the meat into the pot, fry it over low heat, and fry it to fry the internal oil.

2. Fry the oil over low heat, turn it frequently, keep the heating even, and fry it until it is golden brown, at this time you will find that a layer of fat oil oozes out of the bottom of the pot, this oil should be poured out, otherwise it will be greasy and affect the taste.

Kiss: Ingredients: pork belly with skin, star anise, cinnamon, bay leaves, green onion and ginger seasoning:

Light soy sauce, braised dark soy sauce, oyster sauce, cooking wine, rock sugar method: 1. Prepare a good pork belly with skin, weighing about 700 grams, the pork belly should choose fat and thin meat, so that it is delicious, cut the pork belly into large pieces of centimeters, prepare a pan, no need to brush the oil, put the meat directly into the pot, fry it over low heat, and fry it over low heat to fry the internal oil. 2. Fry the oil over low heat, turn it frequently, keep the heating even, and fry it until it is golden brown, at this time you will find that a layer of fat oil oozes out of the bottom of the pot, this oil should be poured out, otherwise it will be greasy and affect the taste.

You've done a great job! Can you elaborate on that?

Kiss: 3. Regarding the color of braised pork, there are two ways, the first is to fry the sugar color, stir-fry and fuse rock sugar on low heat, and then wrap the meat pieces with color, the second is to color the braised soy sauce, this is relatively simple, I have been using dark soy sauce to color, stir-fry evenly, then add an appropriate amount of light soy sauce, oyster sauce, cooking wine and stir-fry, and finally add boiling water that has not passed the meat pieces. 4. Prepare 4 green onions, 2 pieces of ginger, 2 bay leaves, 2 star anise, 1 piece of cinnamon, 2 pieces of rock sugar, rinse with water, and put them directly into the pot.

5. Bring to a boil over high heat, turn to medium-low heat and simmer, because there is salt in dark soy sauce and light soy sauce, you should not put salt, simmer for about 50 minutes on low heat, and put 2 dried chili peppers for those who like heavy taste. 6. Wait for an hour to stew, pick out the ingredients with chopsticks, slowly dry the soup over low heat, the meat will naturally turn red, the color is very beautiful, a plate of delicious braised pork will become, the juice does not have to be completely drained, and it is also great to keep the bibimbap.