What shape and how big should braised pork be?

Braised pork can be said to be a common dish, and the method is definitely different in different places and different people.

When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all.

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.

The big mother finger is that big. Don't be too small, tasteless, too big and uncooked.

There is no specific rule for this, which is generally 6 cm long and 3 cm wide.

Cut the meat into mahjong-sized cubes and you're good to go

Cut into pieces with skin and put them in pieces, usually the size of your thumb.

Ingredients: 500 grams of braised pork.

Excipients: 1 shallot, appropriate amount of rock sugar, 6 dried red peppers, 4 slices of ginger, 3 star anise, 4 bay leaves, 1 tablespoon of salt, 1 2 tablespoons of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

Preparation of braised pork:

1. Prepare other auxiliary materials that need to be cooked.

2. Wash the pork belly and cut it into cubes according to your preferred size.

3. Put the sliced pork belly in a pot under cold water, add ginger slices, pour in an appropriate amount of cooking wine, boil over high heat, blanch it, and skim off the foam. Remove and drain, and set aside.

4. Put the drained pork belly pieces into a waterless and oil-free pot and stir-fry over low heat.

5. Stir-fry over low heat until the surface of the pork belly is golden brown, and a lot of oil appears at the bottom of the pot, and then the pork belly is served.

6. Continue to low heat, use the fried lard in step 5, after the oil is hot, add an appropriate amount of rock sugar, and stir constantly with a spatula until the caramel color is obvious.

7. Then pour in the stir-fried pork belly and stir-fry until the pork belly is evenly caramelized.

8. Add chives, star anise, bay leaves and dried red pepper and stir-fry until fragrant.

9. Pour in an appropriate amount of light soy sauce and dark soy sauce to color, and stir-fry until each piece of pork belly is evenly colored.

10. Add an appropriate amount of water, completely cover the pork belly, cover the pot, and simmer over low heat.

11. Simmer for about 40 minutes, you can see that the soup is significantly reduced, add 1 tablespoon of salt at this time, and start to reduce the juice on high heat.

12. Don't take away all the soup, just leave a little bit, and add half a spoon of monosodium glutamate before cooking.

13. The braised pork is ready.

14. a finished product.

1. How many large pieces of braised pork are appropriate: generally the thickness is about one inch, and the length and width are about 2 cm.

2. The braised pork is cut into a cube with a thickness of about one inch and a length and width of about 2 centimeters.

The whole piece of pork belly should be soaked in cold water in blood water before it can be cut into shaped pieces, and the method of braised pork is as follows:

Ingredients: 450 grams of pork belly, 35 grams of rock sugar, 1 piece of ginger, 2 bay leaves, 1 star anise, 8 peppercorns, 1 cinnamon, 1 shallot, 4 grams of salt, a pinch of black pepper, 2 tablespoons of salad oil, 2 teaspoons of Hongyou slow-roasted soy sauce, 2 teaspoons of rice wine.

1. Prepare the ingredients needed for braised pork, here it is best to use fat and thin three-layer meat (pork belly) to make it.

2. Soak the pork belly in cold water in advance in bloody water, wash it, and cut it into pieces 2 cm square.

3. Pour the pork belly into a pot of cold water, add 2 slices of ginger and a few peppercorns, blanch for 3 minutes after the water boils.

4. Remove the pork belly and drain the water for later use.

5. Add an appropriate amount of salad oil to the pot, pour the rock sugar into the pot, and fry the sugar color.

6. Pour the pork belly into the pan and stir-fry quickly.

7. Pour in 2 teaspoons of teriyaki soy sauce (about 10 ml).

8. Add fragrance, cinnamon and star anise, and stir-fry.

9. Pour in 2 teaspoons of rice wine, stir-fry quickly and evenly, then turn off the heat.

10. Pour the sugar-colored safflower meat into the pot of the electric pressure cooker.

Ten. 1. Add an appropriate amount of water, shallots, ginger slices, and a little salt.

Ten. 2. Close the lid and rotate the pressure handle to the "closed" position.

Ten. 3. After about 25-30 minutes, the braised pork is cooked, pour in the remaining soup on a plate, sprinkle the core grinding into the shallots, and serve.

Mao's braised pork is an authentic practice.

Wash the pork belly, cut it into cubes, cut the green onion into small pieces, cut the ginger into thin slices, put water in the pot and bring to a boil, add the cut pork belly, strain for 5 minutes and set aside.

**Heat the pan and put it in the frying pan.

Add the sugar, reduce the heat and stir constantly.

When the sugar solution changes from large bubbles to small bubbles, until the small bubbles slowly disappear and the sugar solution turns dark red, pour in the pork belly and stir-fry quickly to color.

Add enough water (not over the meat), add green onions, ginger, star anise, bay leaves, and soy sauce to a boil.

Reduce the heat, cover the pot and simmer slowly for 1 hour, reduce the juice on high heat, add salt to taste.

Authentic braised pork method Choose a piece of pork belly ten centimeters square, cut the meat skin upward, cut to the lean part and leave one centimeter not to cut through, the meat is about 6 cm long and 3 cm wide, rectangular shape, the general shape is complete, and then the skin is put down in a pot of cold water, the water should be soaked in one centimeter of meat, add ginger slices and boil over high heat, change to simmer over low heat for about an hour, add one or two rice wine before feeling the soup is finished, about ten grams of green onion salt, monosodium glutamate, soy sauce, sugar, soy sauce should be added until the meat is crimson, continue to stew for fifteen minutesAfter the soup is collected, it is put on a plate, and the skin is facing up. The appearance is very beautiful, like a whole fast, the color is ruddy, and it makes people appetite The key is not to stir-fry when cooking, you can use a spoon to continuously pour the soup on the meat.

Ingredients: 1000g pork belly

Excipients: appropriate amount of oil, appropriate amount of salt, 2 green onions, 1 head of garlic, appropriate amount of sugar, appropriate amount of dark soy sauce, 1 star anise, 4 bay leaves, 1 cinnamon and 1 small piece of skin.

Steps: 1. Wash the pork belly and prepare the condiments.

2. Cut the pork belly into cubes about centimeters.

3. Pour the meat into a pot of cold water, heat, skim off the foam after the water boils, wash the meat and set aside4. Pour oil into another pot, do not wait for the oil to heat up, put in an appropriate amount of sugar, and stir constantly with chopsticks or spatula. Until small bubbles appear.

5. Pour the braised pork into the pot and stir-fry until each piece of meat is colored and there is a gurgling oil splash sound.

6. Pour in the dark soy sauce, add green onions, ginger, garlic, salt, and stir-fry 7. Pour a bowl of water into the pot, no more than pork belly, and add bay leaves, nutmeg, star anise and cinnamon 8. Bring the water to a boil until the water level is lower than the meat pieces.

9. Pour the braised pork into the electric pressure, add a few cloves of garlic, adjust to the meat stall 10, and wait for the electric pressure cooker to finish, and the braised pork is ready.

Cut into pieces, fat and lean, have a taste when eating.

Cut the pork belly into mahjong-sized pieces.

Ingredients: Pork belly (500g).

Seasoning: Ginger (5 slices), Grass Fruit (1 tablespoon), Rock Sugar (to taste), Star anise (8 small pieces), Salt (1 teaspoon), Dark soy sauce (1/3 tablespoon), Light soy sauce (To taste), Cooking wine (1 tablespoon), Monosodium glutamate (To taste).

Kitchen utensils: casserole, wok wok.

Steps: 1. Prepare materials.

2. Cut the pork belly into mahjong-sized pieces, rinse them well, put a tablespoon of cooking wine, and soak them for one hour. Remove and drain.

3. Put oil in the pan and stir-fry the meat pieces until they are slightly yellow.

4. Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant.

5. Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well.

6. Add boiling water, submerge the meat, transfer to the casserole and simmer for two hours, add salt.

7. Simmer until the pork belly is crispy, put rock sugar on high heat to reduce the juice, shake the pot, do not flip.

8. It's good to wrap the soup evenly on the meat! Add some MSG to taste.

Before cooking, freeze in the refrigerator, take it out, and thaw it until it is well cut and not soft.

1. Pork belly at the tip of the rump of the pig.

If you want to make braised pork, it is more suitable to use pork belly to make it, because pork belly is a kind of meat that is fat and thin, and after being painted with a reddish-brown color, the braised pork is very beautiful.

Secondly, the structure of the pork belly is also layered, a layer of lean meat and a layer of fat are spaced apart, and the combination between fat and lean meat causes the fat meat to taste not greasy, and the lean meat will not be firewood when cooked for a long time, and the braised pork produced is also very delicious.

The pork belly is also divided into parts, and the pork belly near the tip of the pork rump is the most suitable for making braised pork, because the pork belly in this part is quite fat and thin, and the texture and taste of the braised pork will be very good.

2. The thickness is about one inch, and the length and width are about 2 cm.

The braised pork is cut into a cube with a thickness of about one inch and a length and width of about 2 centimeters.

Secondly, because when cooking braised pork, it needs to be cooked over low heat for a period of time, and the size of the braised pork is not too small, and the lean meat in it is easy to turn into firewood if it is cooked for a long time.

The braised pork should not be cut too much, because the proportion of fat in the braised pork is not small, and if it is cut too large, it will be very greasy to eat.

3 Not necessarily. Braised pork must be made of pork belly, and its meat can refer to many kinds of meat, such as mutton, beef, etc., which can be made into red meat, but the meat quality and taste are different, so the meat is mainly selected according to personal preferences.

Braised pork is usually made of pork belly, mainly because its texture and taste are very good for braised pork, and if the fat and thinness are equal, it will not feel firewood, difficult to chew, and will not cause it to be too greasy and unpleasant to eat.

4 Varies from person to person.

The amount of meat needed for braised pork varies from person to person, and the amount of meat can be decided according to personal preferences and appetite needs, if you like to eat braised pork, then you can choose to increase the amount of meat, if you don't like to eat too much, you can reduce it.

However, if there is more meat in the braised pork, the corresponding materials need to be more, so as to ensure the uniform texture and taste of the braised pork.