How to make Northeast braised pork and how to make it delicious

Three practices. Northeast braised pork one:

First, cut the good pork belly into pieces, skim out the dirty foam from the blood and set aside. Stir-fry the sugar, put the oil and add the sugar, stir-fry over low heat (don't fry the sugar), and fry the sugar until browned. Add the whole garlic, ginger cubes, green onions, continue to stir-fry, and add dark soy sauce.

Pour the pork belly into the pan and fry for a while to bring out as much fat as possible. Then spray cooking wine (better if you use Huadiao wine).

Add boiling water, the amount of water should not exceed the meat, and ensure that the pan will not dry out when the meat is stewed for a long time. Put spices such as star anise, cinnamon, bay leaves, dried chilies, cumin, thirteen spices. Simmer for about 30 minutes and add salt to taste.

Northeast braised pork two:

Wash the pork belly with skin and cut it into pieces the size of a chess piece. Put water, meat and ginger slices in the pot and boil, skim off the foam after boiling, and remove the meat to control the water. Put oil in the wok, add white sugar and fry the sugar, after the sugar dissolves, throw in two star anise, ginger shreds, green onion shreds, and then put the meat into it and stir-fry, after each piece of meat is coated with oil, release soy sauce, dark soy sauce, cooking wine and a little bean curd (Wang Zhihe's) soup, with or without salt to taste (depending on your taste and the amount of raw pumping).

Stir-fry n times, change the heat to low, add boiling water, cover and simmer for two hours, turning the pot several times during this period. Just wait for the water to drain up.

Northeast braised pork three:

Cut the pork belly with boiling water and set aside. Wash the wok and heat it, put two tablespoons of oil under it.

3 or 4 tablespoons of sugar, reduce the heat. Stir constantly with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar solution, which is also called fried sugar color. Pour in the pork belly and sauté evenly so that each piece of meat is stained with sugar.

Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, bring to a boil, and then turn to low heat.

Twenty or thirty minutes. When the juice is almost evaporated, increase the heat to reduce the juice.

The steps of the Northeast braised pork.

1.Rib pork belly, if you want to make it look good, delicious, and get your hands on it, choose the pork belly at the best pork ribs, generally in the morning to go to the larger pork wholesale market can buy good pork belly, the price is actually not expensive, don't go to the supermarket to buy, it's too expensive. Pork in 3-4 catties is appropriate, less is not worth doing, more can be put in the refrigerator, later to cook some food.

2.Cut into 2 cm square pieces of meat, the main thing is good-looking, after all, it is not a box lunch, cut so small and stew it will be gone, but you can master it yourself.

3.Blanch in water to remove impurities, blood, and tighten the meat. It should be added here that when blanching, you should use a frying spoon to scoop up the floating objects on the water surface and throw them away, so that when you use a net to catch the meat in the future, you will not bring out the dirty foam.

4.Clean, did you have an appetite?

5.Put oil, low heat, put white sugar and rock sugar, boil together, boil slowly, stir the sugar juice clockwise with a frying spoon, and the sugar will bubble first.

6.When the white foam begins to slowly become less and less, you can put the meat, remember not to wait for no foam to put it again, that is the step of doing drawing, we make braised pork and put sugar is the purpose of hanging color.

7.Put the meat, change the heat to medium, keep stir-frying, don't put oil, salt, sauce and vinegar first, just keep stir-frying and coloring.

8.At this time, put in the dark soy sauce (be sure to be serious dark soy sauce, the color mainly depends on it), a little light soy sauce, cooking wine, oil, ginger, green onions. Stir-fry to continue coloring.

9.After the color is firm, add water, wipe the meat, add the ingredients, cinnamon.

10.If you don't like to boil slowly, you can pour the whole pot into the pressure cooker after boiling, the author uses a self-timer of 15 minutes, but I recommend 20-25 minutes. If you don't have a pressure cooker, you can put more water in the previous step, and then boil slowly over low heat after boiling, which tastes better.

11.After getting out of the pot, because the electric pressure cooker does not run water, all the flavor is in the soup, but at this time the taste has not completely entered it, because the soup is too thin, we pour it into the frying spoon and reduce the juice over medium heat.

12.When the soup is thickened, it is ready to come out of the pot.

13.In fact, braised pork is served with many dishes, such as this braised pork and potatoes with dried beans, you can put out some braised pork and continue to stew dried beans and potatoes after the previous step, which tastes excellent.

1.Wash the meat, cut it into cubes and soak it in cold water with cooking wine for 5 minutes. Drain and drain.

2.Heat the pan with cold oil, wait for the oil to slightly cap the smoke and add the rock sugar and stir constantly, you will find that the rock sugar will become like white sugar, then like brown sugar, then like red pond and then like ......No more! Hurry up and add the meat, or the sugar will be mushy!

Don't stop your shovel! Keep stirring! The sugar will hang unevenly on the meat, so don't let it continue to stir you.

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

3.Now add 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.

4.Now you can add salt to the meat. (Be mindful of this step, add salt only when the meat is cooked to 6 ripe!)

There are two reasons for this:1Adding salt early will shrink the protein, and the meat will not be easy to cook 2

What salt do you have in your home? What salt ......? Stupid!

Iodized salt! What happens when iodine is heated? I don't know?

Go back and flip through junior high school chemistry! ）

5.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.

Cut the meat into pieces, blanch in water, fry the sugar, add green onion and ginger, light soy sauce and dark soy sauce, stew thirteen spices, and add vermicelli.

1. Ingredients: 600 grams of pork belly, appropriate amount of salt, 1 piece of ginger, 6 cloves of garlic, 1 shallot, 50 grams of rock sugar, 1 spoon of braised soy sauce, 1 spoon of cooking wine, 100 grams of Huadiao wine, a little pepper, 1 star anise, a little cinnamon, 1 cooked egg.

2. First of all, wash the pork belly and soak it in cold water for 2 hours, or you can soak it directly overnight, if you don't have time to soak it, you can blanch it for 30 seconds. Rinse and drain the pork belly into large pieces.

3. Prepare a frying pan, put the meat pieces into the pan, stack evenly, and fry over medium-low heat until golden brown. Turn over and continue frying until the pork belly is golden brown and the fat comes out.

4. Take out the casserole, pour a little oil, add ginger, minced garlic, Sichuan pepper and star anise, and stir-fry over low heat to bring out the fragrance. After stir-frying until fragrant, add the green onion segments and lightly stir-fry twice. Add the fried pork belly, add a spoonful of cooking wine, and stir-fry evenly. Turn the heat to medium and pour in the Huadiao wine.

5. Use the oil in the pan just now to fry the sugar, low heat, pour in the rock sugar, and slowly fry until the rock sugar melts, turns into syrup, and then turns amber. Pour the syrup into the casserole and pour in 2 bowls of purified water.

6. Finally, put 2 slices of ginger and 2 cloves of garlic on the surface, cover with a lid, and simmer for 30 minutes. Half an hour later, add a spoonful of teriyaki soy sauce and a pinch of salt, mix gently to prepare the juice, or add a hard-boiled egg. Turn to medium heat and continue to simmer, when the soup becomes thick and bubbles, you can turn off the heat, and the fat but not greasy braised pork is completed.

The preparation of braised pork.

Raw materials: 2 kg of pork belly.

Seasoning: 2 star anise, 1 small piece of cinnamon, 10 Sichuan peppercorns, 1 tablespoon of cooking wine, sugar, salt Method 1, wash the pork belly and cut it into thumb-thick pieces.

2. Heat the oil pan and put an appropriate amount of base oil to moisten the pan, and then slowly stir-fry the pork belly. After a few minutes, the fat will be oily, and when the surface is a little charred, turn down the heat to keep warm.

3. Add an appropriate amount of oil and sugar to another wok, fry over low heat until the sugar dissolves and changes color and bubbles slightly, then put the fried meat pieces in and stir-fry until the meat pieces are sticky with sugar.

4. Add star anise, cinnamon and Sichuan pepper and stir-fry, then put a spoonful of cooking wine and stir-fry for a while.

5. Put the fried meat pieces into the casserole, add boiling water to cover the meat pieces, add refined salt and cook for about an hour and a half until crispy.

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.

4.Don't forget to add salt before cooking. Adding salt later can prevent the iodine in iodized salt from volatilizing. Serve and start.

Homemade braised pork.

Ingredients: 1000 grams of pork belly.

1 teaspoon of seasoning, salt, 3 tablespoons of cooking wine, 3 tablespoons of dark soy sauce, 2 tablespoons of sugar, 1 small bowl of water, home-style braised pork.

1.Cut the pork belly into small pieces, boil water in the pot, put the pork belly after the water boils, remove it after boiling, turn on medium heat, put sugar in the wok and stir-fry.

2.After stir-frying and changing color, put the blanched pork belly, add cooking wine and dark soy sauce 3Then add salt, finally put a small bowl of water to cover the pot and simmer for a while, turn to medium-low heat after boiling, continue to boil slowly for 50 minutes, and finally stir-fry a few times to get out of the pot.

Cooking skills 1, add sugar according to personal preference, 1000 grams of meat is about 50-60 grams of sugar;

2. Put the meat after the water boils, cook for about 5 minutes and then remove it;

3. Because there are no green onions and ginger, you should put more cooking wine, three tablespoons are enough;

4. The water for stewed meat must be boiled, cold water will tighten the meat, and the meat will become firewood and it is not delicious. And the water should be added at one time, and no more water can be added in the middle;

5. The fire must be small, not too big, otherwise it will simmer.

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.

Eat Valentine's braised pork at home on Valentine's Day.

It's been a long time since I've eaten meat! Make your favorite braised pork!

Blanch the pork belly, stir-fry the pork belly in rock sugar, add water to the sauce and cook for 40 minutes.

It's a little reflective and quack delicious thanks for the support.

The braised pork that is fat but not greasy and thin but not firewood is completed, and if you feel appetizing, let's do it together.

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.

Grandma said that she hadn't eaten braised pork for a long time, and if she wanted to eat it today, she blanched it in the water, stir-fried the sugar-colored stir-fry with the ingredients, added water and simmered for half an hour.

Braised pork with rice flavor, a delicacy that makes your mouth water.