Please ask about the method of braised pork, who knows the correct way to make braised pork

Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.

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.

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

How to make braised pork delicious?

How to cook braised pork? Come and get it

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.

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.

Cut the pork belly into cubes, blanch the water, put the green onion, ginger, oyster sauce, light soy sauce, chicken powder and soy sauce in the pot, and reduce the juice after cooking.

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.

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

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

The pork belly should be fried first.

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 with cold oil, wait for the oil to slightly cap the smoke to add the rock sugar and keep stirring, you will find that the crystal rock sugar will become like white sugar, then like brown sugar, and then like red pond, hurry up and add meat otherwise the sugar will be mushy! Continue stirring.

At this time, the sugar will hang evenly on the meat due to heating.

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.

Wash the meat and cut it into cubes, 2 cm square, do not blanch with water, pour an appropriate amount of oil directly into the pot (I use peanut oil), put the meat into the pot after the oil is hot, and fry! The process of frying is indispensable, one is to remove the lard * from the fatty meat, which is not greasy to eat, and the other is to increase the flavor of the meat (personal experience.........The fire should not be too violent), fry until the appearance of the meat is somewhat golden, stop the fire, remove the meat, and pour out the oil.

Another pot, pour an appropriate amount of oil, put in green onions, ginger, peppercorns and stir-fry, especially remind that the garlic should be enlarged, slightly patted, peeled, no need to cut, put in the whole, at least one head, stir-fry together until fragrant, and then it is very important - don't forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tablespoon, (I put 2 spoons,) don't be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much.

Be quick, or the sugar will be mushy.

After boiling the juice, pour in the fried meat, stir-fry, pour in water (bone broth is the best, unfortunately I don't have time to boil), and then - on the pressure cooker! (If you have time, or don't have a pressure cooker, simmer slowly, at least for an hour, the more rotten, the better, and don't forget to add water in the meantime). The water in the pressure cooker can be slightly submerged with the meat, add salt, increase the ingredients, boil over high heat, cover and simmer for 25 minutes, stop the fire and cool naturally, open the lid after no pressure, and then collect the juice, after the juice is thick, add a little monosodium glutamate, stop the fire and remove from the pot.

Homemade recipe for braised pork.

Wash the pork belly and cut it into mahjong cubes;

Bring water to a boil and blanch the chopped pork belly;

In another wok, heat the oil, add the green onions, ginger slices, garlic slices and stir-fry until fragrant, add the blanched meat, and stir-fry until all the meat pieces turn golden brown (at this time, if there is too much oil in the pan, it is recommended to pour out some of it.) ）；

Add an appropriate amount of dark soy sauce, stir well, add boiling water until the meat is submerged, add an appropriate amount of cooking wine and rock sugar, and put in the package wrapped with peppercorns, spices, cinnamon, and ginger slices;

Once the heat is boiling, reduce the heat to a low simmer. In the meantime, stir a few times to help all the pieces of meat absorb the flavor evenly. Simmer until the soup is almost gone, turn on high heat to reduce the juice;

Serve on a plate and sprinkle with chopped green onions or coriander.

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.

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.

The pork belly should be fried first.

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