Do you know how to make braised pork?

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

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.

Cut the meat into pieces first, then blanch, pour out the water after the water boils, rinse the meat pieces with warm water, then heat the pot, pick out the meat pieces that only have fat meat from the meat pieces, and stir out the oil, so that the fat meat will not be greasy, and remember to put a few slices of ginger to stir-fry, and then add the remaining pieces of meat, add seasonings, generally put green onions, ginger slices, garlic cloves, star anise, two small peppers, stir-fry, and then add some cooking wine, dark soy sauce, soy sauce and stir-fry, add warm water or hot water, no meat, you can have a little more, Then add salt, add a small bottle of vinegar, so that the meat will be more fragrant, after boiling over high heat, immediately adjust the medium and low heat, generally the pork should be simmered for about an hour, poke it with chopsticks, and you can get out of the pot if you can pierce it into the fatty meat.

The water used to make braised pork must be warm or hot, not cold water, and the same is true for adding water halfway, otherwise it will be difficult for the meat to be stewed.

Rock sugar is added when the soup receives the remaining half, which can make the soup thick and beautiful in color, two small pieces are enough, not too much.

After getting out of the pot, if you want to make it more delicious, you can steam it in the pot so that the meat feels better to eat.

The family practice of braised pork.

Generally speaking, the method of braised pork in restaurants or other places is more complicated and difficult to fully realize at home. First, choose a few pieces of pork belly and cut them into pieces 3 cm long and 1 cm wide, and the size is as uniform as possible. Remember, be sure to remove the hair and wash it repeatedly with water.

Otherwise the meat has a strange smell).

Next, prepare the seasoning: green onions, cut into sections; garlic, cut only one knife per clove; ginger, diced; Sichuan pepper, several; large material, two; cinnamon, a small piece. Put these in a bowl for later use.

Thirdly, take an iron pot, put it on the fire, add water, boil, put the meat into the pot, remove the foam, wait for the meat to be slightly hard, take it out, and drain the water. (This can also remove the strange smell of meat) Fourth, take a casserole, add a little water, and put it on the fire. Fifth, take an iron pot, put it on the fire, the pot is hot, add an appropriate amount of oil, after the oil is hot, add some sugar, at this time, the shovel should keep stirring, when the oil foam turns up and down, put into the meat, keep turning, so that the meat is evenly colored.

The heat of sugar dipping? Otherwise, it will be extremely unpalatable) Sixth, put the seasoning in a pan, stir-fry, and add a little soy sauce. Seventh, put the meat into a clay pot and add an appropriate amount of green water.

Boil. After the eighth boil, turn off the heat and about 50 minutes. 9. Add cooking wine, salt and cook for another 15 minutes.

Tenth, eat! The selection of materials in each part should be mastered, and it will be better to practice a few more times. This method is perfect for home production.

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.

How to cook braised pork? Cut the braised pork into pieces, add green onion and ginger cooking wine to remove the smell, add oil to the pot, add rock sugar and pour it into the pot to melt, then pour in the braised pork and stir-fry.

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.

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.

Braised pork is a popular dish that is particularly popular because it has a very soft and glutinous taste, melts in your mouth, and is based on pork belly. This is not a dish, it is widely spread all over the country, and it also has a certain nutritional value of the source mold, but there are many people who don't know what he should do, so let's share a delicious braised pork recipe.

First of all, we prepare 500g of pork belly, cut it into large pieces, and then after the pot is heated, blanch the skin of the pork belly up and down, and when the pork skin is blackened, take it out and wash the pork skin with a cleaning ball and set it aside for later use. Then cut them into small cubes on the left and right, put them in a pot, and then cut the green onion and ginger into sections, and cut the ginger into pieces for later use. Then boil a pot of boiling water in the pot, pour the meat into the pot and blanch the water, remove it, drain the water and put it next to it for later use.

Then heat the oil in the pot, don't put too much, a little bit is enough, put in the sugar and fry slowly, and when the sugar is fried until golden brown, then throw the pork belly in and continue to fry, wait until it is coarse oil, force the excess oil out, don't keep it. Then we add the split cover green onion, ginger, garlic, cinnamon, star anise, bay leaves, dried chili peppers, fry them over low heat to bring out the fragrance, and add a little cooking wine in the middle to remove the smell and increase the fragrance.

Then add rock sugar, oyster sauce, light soy sauce, soy sauce and cut them open, then mix them well and add an appropriate amount of water, as long as the meat is submerged. Bring it to a boil over high heat, if there is foam, let it be skimmed, then cover the lid, turn to low heat and simmer for about 50 minutes, and then add the chicken essence to taste, at this time you can taste it yourself, if the taste is too light, then you can add a little salt and a little pepper. At this time, we can put it out of the pot and put it on the plate, and when it comes out of the pot again, pour a little sesame paste and sesame oil, and sprinkle a little chopped green onion, then a soft and glutinous, melt-in-your-mouth braised pork is ready.

First of all, choose a piece of fat and thin meat, then cut it into small pieces, first put it in this noisy pot and blanch it in water, and fry the braised pork over low heat after the most forest stall serving, about seven or eight minutes cooked after the stupid brigade is fried quickly on high heat and add seasonings.

First cut the meat into pieces, then put it in the pot and then put the thirteen spiced peppers to tease it out, peppercorns, salt, pour in an appropriate amount of water, and then pour in the sugar color to boil Yamachi for about half an hour.

Know, wash the pork belly, cook it in water for 30 seconds, and then wash it off with cold water. Heat the oil, put in the bay leaf star anise cinnamon and stir-fry the spine, then put it and merge it into the pork belly, fry until it changes color, add rock sugar, fry until it changes color, then put in the dark soy sauce, and then put in the Wuye flower meat to stew for a period of time, put in the ginger slices and reduce the juice over high heat.