Is there a good way to make braised pork? It doesn t get tired of eating

I'll give you a simple one, I can eat it.

Cook the pork belly first.

Then cut into cubes (depending on the size you like).

Stir-fry until golden brown.

At this time, scoop up the meat, pour out the excess oil, leave some oil, and fry the sugar with rock sugar.

Then put the meat, put a little vinegar, add salt.

After evenly, put a can of rice wine without adding water.

Until the rice wine covers the meat, after boiling, turn to low heat and simmer until it is rotten.

Finally, the soup is fine. To brighten up, you can add two more rock sugars at the end, which is super beautiful.

The ingredients are super simple, just salt, vinegar, rock sugar, and rice wine.

Ingredients: high-quality pork belly, stewed meat packets, green onions, rock sugar, tea.

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

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

2. Blanch and set. (Don't cut it into pieces and blanch it, the braised pork will be out of shape.) It's not pretty when it's burned)

3. Cool and cut the same size cube after taking it out (the larger one is enjoyable to eat);

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 it can be out of the pan, and the chives will be decorated. (The juice is thick and fragrant, and it is more than addictive when poured over the rice.) ）

Tip: The preparation of braised pork will 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).

It can be stewed with cabbage, tofu, potatoes, carrots and other vegetables, and a variety of delicious stewed meat dishes can be changed. It is best to use rock sugar when stewing meat, which is brighter in color than white sugar, looks good, and has a better taste.

1. Cut the bought pork belly into 1 cm square (regardless of thickness, only 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.

It is to simmer it with water before frying, and then it will not get tired of frying. In addition, if there is more oil, you can also put some yuba to absorb oil.

It is best to fry it and then do it in the normal way to fry it out; Or spread some dried bamboo shoots or vermicelli or whatever you like on top of the braised pork to reduce the greasy feeling.

If you want to make the braised pork authentic, you won't get tired. Strictly follow the practice of Zhengzhong.

Sauté in an unoiled pan for a few minutes.

How to make braised pork delicious and not greasy, first of all, blanch the pork and cut it into pieces, then heat the oil in the pot until it is hot, add sugar and stir, melt the sugar, let the pork into the pot and then keep stirring, then pour boiling water, and then put soy sauce, vinegar, star anise, cinnamon, ginger, garlic, white wine, stew for 30 minutes, put salt and juice.

How to make braised pork delicious without getting greasy.

Ingredients: 500g of fine pork belly, 25g of sugar, 6g of soy sauce, 8g of vinegar, 1 star anise, 6 cloves of garlic, 3 slices of ginger.

Excipients: appropriate amount of oil, appropriate amount of salt.

Steps. 1.Put the pork in a pot and boil in water for 5 minutes, skimming off the foam.

2.Remove the pork and cut it into small pieces, 3Prepare a tablespoon of sugar, a teaspoon of soy sauce, a teaspoon of vinegar, a star anise, 6 cloves of garlic, and 3 slices of ginger.

4.Pour an appropriate amount of oil into the pot and boil until it is hot.

5.Add a large spoon of sugar, stir constantly with a spoon, wait for the sugar to bubble, then go down, and pour the sugar into the oil and immediately pour in the cut pork pieces. Neither sooner nor later. Be sure to grasp it well, this step is the most critical step in making delicious braised pork.

6.After pouring in the pieces of meat, stir-fry constantly until evenly colored with sugar.

7.Then pour boiling water, be sure to add boiling water, this step is the most critical step for the braised pork to be soft and rotten. Add soy sauce, vinegar, star anise, cinnamon, garlic, ginger and finally a few drops of white wine. Simmer for 30 minutes.

After a few minutes, add salt, stir to reduce the juice, and a soft, delicious, oily but not greasy braised pork is ready.

Introduction to braised pork.

Braised pork is a well-known popular dish that belongs to the hot dish. It uses pork belly as the main ingredient, and it is best to use three layers of meat (pork belly) with fat and thin to make it, and there are as many as twenty or thirty kinds of methods.

The cooking technique of braised pork, the pot is mainly a casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread in various parts of our country and has a certain nutritional value.

What kind of meat to choose for braised pork.

In order for a dish to be delicious, the ingredients used to cook it are crucial. Before the production begins, you first need to choose the pork belly that is suitable for both fat and lean, the degree of fat and lean needs to be grasped by experienced people, the fat meat is greasy, and the meat made of more lean meat is not fragrant, if you try to make braised pork for the first time, it is best to bring an experienced person to help you choose. In addition, cinnamon, star anise, cooking wine, old rock sugar, and dark soy sauce are also needed as ingredients.

Mao's braised pork is a dish of what kind of place.

Mao's braised pork is a famous dish of the Han nationality with full color and flavor, which belongs to Hunan cuisine. This dish is sweet but not greasy, and the fragrance is delicious. Exclusive cuisine (invented according to his taste), because *** made soy sauce at home when he was a child, and the by-products of the unique production process of soy sauce cast a lingering shadow on his young mind at that time.

So he eats braised pork without soy sauce, but with sugar that is slowly boiled to red.

Home-style braised pork practice, one plate is not enough to eat.

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