How to make braised pork delicious simpler ?

The simplest specific method of braised pork Ingredients: 250 grams of pork belly, dark soy sauce, light soy sauce, rice wine, white sugar, chopped green onion Method: Cut the pork belly into pieces, wash it, and dry it Light the fire to heat the pot, about put your hand on the top of the pot and feel the heat, then pour in the pork belly and stir-fry, after the surface is red, go to a little rice wine, and fry for a while until you can smell the wine.

To one tablespoon of dark soy sauce, two tablespoons of light soy sauce, then let in cold water, water over the meat on it, and then put in an appropriate amount of white sugar (at first, it is best to put less, because it is not sweet can be added, too much can not be remedied, of course, if you like to eat sugar then casually) Cover the pot, boil over high heat, and then change to medium-low heat to simmer, in the middle you can open the lid and stir-fry, taste the taste, what is not enough to add yourself, if not salty enough, add some light soy sauce, but I remind you that this dish is more and more salty. Finally, until the juice is dried and the sauce is hung up, it is ready to be cooked. Sprinkle some more chopped green onions.

This dish depends on the taste of the meat itself, so the pork belly must be fresh.

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.

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.

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

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

Teach you how to make braised pork at home.

Ingredients:2 pounds of pork belly and 24 quail eggs.

Ingredients:1 piece of ginger, 3 star anise, 1 piece of cinnamon, 3 bay leaves, 1 piece of angelica, and an appropriate amount of coriander.

Seasoning:1 tablespoon of cooking wine, 1 bottle of beer, appropriate amount of boiling water, 1 small handful of rock sugar, braised sauce Recipe: Appropriate amount, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of salt, 1 tablespoon of chicken essence.

Steps. 1. Cook quail eggs, peel them and set aside! (You can also use eggs instead of quail eggs!) ）

2. Wash the pork belly and cut it into larger pieces! (To make braised pork pieces, cut them into larger pieces, so that they are enjoyable!) ）

3. Mix a braised sauce: 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce and stir well to make braised sauce! Wash the ginger and cut it into slices, 3 star anise, 1 cinnamon, and 3 bay leaves!

4. Heat the pot and put in an appropriate amount of oil and slide the pan! In this way, when the meat is fried, it will stick to the pan! After sliding, pour out the oil, leave a little base oil, and add a small handful of rock sugar to fry the sugar!

5. Stir-fry the rock sugar over medium heat, stir while stirring, so that the rock sugar is heated evenly! After the rock sugar melts, turn to low heat and continue to stir-fry! The sugar color of the braised pork should be a little more tender, and the color on the ** (amber) can be fried! Remember not to fry too old!

6. Immediately pour in the pork belly and flip quickly so that each pork belly is covered with sugar! At this time, you must turn on a low heat, otherwise the sugar color will be bitter!

7. After the pork belly is stir-fried with fat, pour an appropriate amount of cooking wine along the edge of the pot!

8. Pour in the braised sauce prepared in advance and stir-fry evenly!

9. Pour the fried pork belly into the casserole!

10. Put in quail eggs, ginger, star anise, cinnamon, bay leaves!

11. Pour in a bottle of beer!

12. Pour in an appropriate amount of boiling water! (Water should be filled at once!) Completely submerge the pork belly with water! After boiling, skim out the foam and grease on the surface, so that the pork belly is fat but not greasy!

13. If conditions permit, you can put a piece of Angelica dahurica into it to remove the fishy fragrance! It doesn't matter if you don't let it go!

14. After boiling, cover and simmer for an hour on low heat!

15. Add a spoonful of salt and stir-fry evenly! Remember not to put too much salt, it will get saltier and saltier when the juice is collected!

16. Cover the lid and cook 20 minutes over low heat to imitate the thick clock!

After a few minutes, open the lid and reduce the juice on high heat! When you see the soup becoming sticky, keep turning it so as not to stick the pot!

18. Add an appropriate amount of chicken essence and coriander and stir-fry evenly before cooking!

To make braised pork, you need to prepare some fresh pork belly, rock sugar, star anise, ginger slices, green onions, rent and cooking wine, dark soy sauce, light soy sauce, salt, cut the pork belly into cubes, cut the green onions into sections, slice the ginger, add an appropriate amount of boiling water to the pot, put the bad pork belly in it and scald it, and then take it out and clean it, add an appropriate amount of oil to the pot, put the rock sugar in, slowly fry the sugar color over low heat, and then put it in the pot, and when it starts to smoke, the rock sugar has become dark brown, and the star anise ginger slices and green onions are put in, Stir-fry the tumbling family to bring out the fragrance, then add the pork belly, slowly stir-fry over low heat, until the fat comes out, add an appropriate amount of water, cooking wine, dark soy sauce, light soy sauce, salt, boil over high heat and then change to low heat and cook for an hour, and when the soup is almost dry, take out the green onions, star anise, ginger slices, about 5 minutes, thicken the soup with medium heat, and the braised pork is ready.

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Turn the bright gear into the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly colored, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before stirring.

I don't know how to use fried sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.

Braised pork is simple and delicious:

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.

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 the sails on 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. Use the state to cultivate filial piety over low heat, stir-fry until the surface of the pork belly is golden, and a lot of oil appears at the bottom of the pot, and then put out the pork belly, and do not pour out the oil in the pot.

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, the liquid is completely submerged with 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 fragrant braised pork is ready, and it is quickly put on a plate.

The delicious and simple tricks for making braised pork are:

1. A small amount of cooking wine, a small amount of salt, a little sugar, a small handful of shallots, a little star anise, a little cinnamon, five bay leaves, a few peanut oil, five cloves of garlic, a few pork belly, and a small amount of dried chili.

2. Cut the washed pork belly into 3cm long cubes, pay attention to the fat and thin, cut the ingredients, cut the dried chili pepper into sections, slice the ginger, cut the shallots into sections, and remove the head of the garlic.

3. Heat oil in a pot, add pork belly, add cooking wine and continue to stir-fry. Stir-fry until golden brown, set aside, and leave the bottom oil in the pan.

4. Stir-fry the green onion, ginger, star anise, cinnamon and garlic to enhance the fragrance, continue to stir-fry the dried chili pepper and bay leaves, pour in the fried pork belly, and continue to stir-fry.

5. Add dark soy sauce to color, a little water, put an appropriate amount of salt and sugar, stir well, simmer on low heat for an hour, add red pepper and garlic white segments, continue to stir-fry, and put it on a plate.

First of all, we must prepare the ingredients, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 cinnamon, 5 bay leaves, 5 dried chilies, 1 piece of ginger, 2 white green onions, 40 grams of rock sugar, an appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, 2 tablespoons of cooking wine.

1000 grams of pork belly cracked and transported, 3 star anise, 2 cinnamon, 5 bay leaves, 5 dried chilies, 1 piece of ginger, 2 white green onions, 40 grams of rock sugar, appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, 2 tablespoons of cooking wine.

Step 1: Clean the pork belly first, then put cold water into the pot, add the ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, ** cook the pork belly! Step 2:

After the pork belly is cooked, take it out and let it cool until it is not hot, and then according to your preference, change the knife to cut into rectangular strips of uniform size, but it is not recommended to cut it too small, the cooked pork belly is easier to cut, and the shape can be cut more squarely, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients with fierce rocks, and put them on a plate for later use. Step 3:

Heat the pot, put the sliced pork belly into the pan piece by piece, fry until browned on all sides, fry part of the fat of the pork belly, and then put it out for later use. Step 4: Put out most of the lard, leave the bottom oil, then put in 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar color, then put about 750 ml of boiling water into the branch, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried dates and chili peppers), then cover the pot, boil over high heat, and then turn to low heat and simmer for 45 minutes.

Step 5: After stewing, there is not much soup left in the pot, use chopsticks to pick out the spices, and then turn to high heat to collect the juice, remember to stir with a spatula while burning when collecting the juice to prevent the pot from pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

The simple and delicious braised pork recipe is as follows:Ingredients: pork belly with skin, green onions, shallots, ginger, garlic, Sichuan pepper, star anise, bay leaves, cinnamon, rock sugar, cooking wine, water. Wheels.

1. Clean the pork and cut it into cubes.

2. Cut the green onion into sections, slice the ginger, rinse the star anise and set aside. Calendar Tong chaos.

3. Add cold water to the pot, add the pork, boil to remove the foam, and remove the meat for later use.

4. In another oil pot, add star anise, green onion and ginger slices to stir-fry until fragrant.

5. Add the pork to the stir-fry until the oil comes out and the surface is browned.

6. Add rock sugar and dark soy sauce and stir-fry evenly.

7. Add boiling water to the pot, completely cover the pork, and add the rock sugar.

8. Simmer for 20 minutes on medium heat, turn to low heat and simmer for 50 minutes, add salt according to the saltiness and mix well.

9. Finished products. <>