How to roast pork deliciously? How to make roast pork delicious

After getting out of the pot, the meat is very flat and fried until it turns yellow, mainly to refine the excess oil and then add green onions. Ginger. Pepper shells.

Aniseed. Other large ingredients do not need to be put. Home-cooked and doesn't need the kind of approach of a hotel chef.

Finally, add soy sauce and water, After boiling, adjust to low heat and simmer for an hour [according to personal taste, you can add potatoes, thousand zhang, white radish] The soup does not need too much, the soup is called stewed meat, and the soup is less called stewed meat, which is recommended to you according to our way of eating, pay attention to the heat and time, but you can't, pay attention to the original taste and original taste is the way to maintain health.

If you want to stew meat with rice wine, it is better to put beer, stew. Roast meat should choose pork belly pork belly slightly thinner, small fried meat You should choose pork loin or pork hind leg meat, because these two parts of the meat are the most tender, why do you say that the meat you fry has a fishy smell, I suggest that you fry the shredded meat or meat slices next time, drown the meat in advance, and drown it is to put a little salt after cleaning. Dark soy sauce and a little raw ingredients, the submersion time does not need to be too long 5-15 minutes, such as green pepper shredded meat, fry the meat in the pot to change color and put it on a plate, wash the pot, fry the green pepper with oil, add salt monosodium glutamate, a little water and other green peppers 5 After ripening, put in the meat fried in advance, stir-fry a few times to ensure that the meat is not so fishy The salt taste is well mastered by yourself.

Wash the pork and cut it into slices.

Ready, soaked and chopped, put on a plate.

Stir-fry the meat slices over low heat until golden brown, stir-fry the oil, sprinkle in the chopped green onions, ginger and garlic and stir-fry until fragrant.

Then pour in the dried bamboo shoots.

When stir-frying, add cooking wine, soy sauce, thirteen spices, and when it is almost cooked, add salt, chicken essence to taste, and sprinkle with chopped green onions.

Ask for Lala. Thank you for asking.

Blanch the meat in cold water for a minute or two before cooking, put less oil when stir-frying, stir-fry the oil of the meat, and then put a little liquor.

The meat and onions are concocted, and the taste is delicious, so you might as well give it a try.

Put cinnamon, fennel, sugar, bay leaves.

The method of roasting meat is as follows:

1. Ingredients: 1 2 teaspoons fennel seeds, 1 teaspoon Sichuan pepper, 3 bay leaves, 2 teaspoons five-spice powder, 2 teaspoons garlic salt, 1 2 teaspoons chicken essence, 1 2 teaspoons pepper, appropriate amount of rapeseed oil, 1 8 teaspoons of baking soda, appropriate amount of hoisin sauce, appropriate amount of sugar, 4 chives.

2. Pot the pork under cold water, put bay leaves, herb seeds, and peppercorns, and cook the pork until it is seven to eight mature.

3. Air-dry the skin of the pork.

4. Then use an awl to pierce a hole on the surface of the skin, and the hole is evenly pierced.

5. Mix the five-spice powder, garlic salt, Heqian Nian chicken powder and pepper.

6. The skin of the meat is facing down, use a knife to cut the meat into sections, do not cut off, leave a height of 1 3 deep, and then apply the mixed mixed seasoning to the surface and the gap between the meat cut, and then insert two bamboo skewers with barbecue skewers into the middle of the meat along the length of the meat to determine the flatness of the meat, wrap the surrounding and bottom meat with tin foil, and leave the pig skin, which is not covered with Zen sleepiness.

7. Place in a baking sheet. Peel up, place 2-4 shallots on the side and grill over high heat, 250-300F, 25-30 minutes.

8. Wait until the skin is browned, and scrape off the burnt layer with a knife.

9. Wait for the pork to cool down slightly, use your fingertips to apply a very thin layer of baking soda.

10. Bake in the oven again, use the heat, 400-450F, 10 minutes, pull it out again, coat it with oil, bake it for another 10 minutes, repeat 2-3 times is enough, slice it after baking, and serve on the plate.

Steps: Step 1 – Choose the right pork belly and process the pork belly.

Pork belly is divided into upper pork belly and lower pork belly, to make braised pork, you can't buy pork belly, it has too much fat, the layers are not clear enough, it is very greasy to make, not delicious, so choose to make braised pork, you should use the lower pork belly, and choose the layered one.

To make braised pork, you need to bring pig skin, so if you want the braised pork to eat fragrant, you should clean the pork skin, first use tweezers to pluck off the obvious long pig hair, and then heat the iron pot, and burn the pork skin on this side of the iron pot, so that you can remove the short pig hair and make the pig skin have no fishy smell.

And after doing this, the pork skin tastes better and more fragrant when cooked.

Then rinse the pork belly under running water, and scrub the pork skin with a brush or steel wool ball.

Step 2 – Blanch the pork belly and cut it into cubes.

After the pork belly is cleaned, cut into small pieces, the finished product made of the same size is good-looking, the pot is washed and the pork belly pieces are put in, then add ginger slices, green onion segments, cold water, boil over high heat, pour in a spoonful of cooking wine after the water boils, continue to cook for two minutes, and skim off the dirty things on the water surface with a spatula.

After removing the pork belly, put it in warm water to clean the surface, and then put it in a mesh basket to control the water and set aside.

Step 3 – Fry the pork belly.

Wash the pot and boil it dry, pour in the cooking oil after it is hot until it smokes, keep moistening the pot and heat it, pour out the hot oil, then pour in a little cold oil, put the pork belly pieces into the pot, turn on low heat and fry the pork belly well, and fry a little fat.

Note, there are two key points in this step, 1. The pork belly is easy to stick to the pan after it is put into the pan, it is recommended to operate the hot pan with cold oil to avoid sticking to the pan and fry it more easily; 2. The pork belly is slightly fried with some fat, which will make the braised pork not greasy.

Step 4 – Colour and season the pork belly.

After the pork belly is fried, add ginger slices, bay leaves, cinnamon, star anise, stir-fry for a while to make a fragrance, then add the sugar color fried in advance, stir-fry evenly, after the pork belly is colored on the surface of Zen socks, add light soy sauce, a little white wine, and enough hot water.

Note, there are two key points in this step, 1. If you want to make a good red and bright braised pork, you need to color the pork belly, it is best to use sugar color, it is really not good to fry sugar color, use braised soy sauce, the color is slightly worse; 2. When seasoning, direct light soy sauce and various spices, do not add salt first, to avoid meat firewood.

Step 5 – Stew the pork belly.

After boiling over high heat, add a few sections of green onions, cover with a lid, simmer over low heat, and simmer until the pork belly is soft and rotten, and add an appropriate amount of salt to taste.

Finally, the juice is collected on high heat, and the last step is also very important, and the color of the braised pork after the juice is more red and bright, and it cannot be omitted.

Conclusion: How to make braised pork delicious? Don't blanch directly, do these 5 steps, the meat is soft and rotten, red and attractive!

Have you learned it all? Some friends often only blanch the pork belly, and then stew it directly, the braised pork that comes out of this way is not delicious, no color, not fragrant and fishy, you must remember the correct way, make sure you can also make delicious braised pork, practice quickly, make this dish handy in the New Year.

Yuba knot roasted meat

Material:Pork belly, dried bean curd, ginger, green onions, ingredients, light soy sauce, dark soy sauce, Huadiao wine, sugar, salt, chicken essence, oil, chives.

Method:

1.Wash the pork belly, control the moisture, cut it into mahjong pieces, blanch it and set aside;

2.Dry yuba knots are soaked in warm water and washed to control the moisture;

3.Put oil in a hot pan, put in the meat pieces and fry until the meat is slightly yellow, pour in the Huadiao wine, and stir-fry the old soy sauce to color;

4.Pour in 2 cm of warm water over the meat surface, cover the pot, bring to a boil over high heat, pour in light soy sauce and sugar;

5.Then add ginger slices, green onions, ingredients, turn to medium-low heat and simmer until the water is half dry, pour in the soaked yuba knots, cover the pot with a lid and reduce the juice over high heat;

6.Finally, add a small amount of salt, chicken essence, and sprinkle with chives.

Home-style pot wrapped meat

Material:Tenderloin, starch, carrots, green onions, ginger, garlic, coriander, light soy sauce, vinegar, sugar, cooking wine, salt, sesame oil, chicken powder.

Method:

1.Cut the tenderloin into large slices that are slightly thicker and marinate with an appropriate amount of cooking wine and salt;

2.Add starch and water to make a paste, chop the garlic, shred the green onion and ginger, and shred the carrot for later use;

3.Take an appropriate amount of light soy sauce, vinegar, sugar, cooking wine, salt, sesame oil, chicken powder, and mix a bowl of sauce for later use;

4.Dip the tenderloin slices in the starch paste, fry them in a pan with a temperature of 70% until they are set, and then remove them;

5.Put a small amount of oil in the pot, stir-fry the garlic granules, stir-fry the green onions, ginger, Huai Sen and carrot shreds a few times, and add the sauce;

6.Add the fried meat slices, add the coriander and stir-fry a few times, so that each slice of meat is coated with the sauce, and then it can be taken out of the pan.

Tips: It's better if the meat is slightly frozen; When dressing the sauce, you can adjust the ratio of sugar and vinegar to your taste.

Barbecue lies in seasoning and heat, master this hall well, and the meat will be delicious when it is grilled.

To absorb the flavor of the meat, it should be marinated in advance, and the meat should be pulled into some mouths to make it taste good.

After marinating, slowly roast over low heat, and at the same time brush oil while roasting.

The meat is grilled and sprinkled with sesame seeds and chopped green onions, and the fragrant barbecue is ready to enjoy.

Braised pork believes that many friends like this Lai, the color is red and bright, with a strong sauce fragrance, full of fragrance, very fragrant and delicious, let's learn how to make braised pork together!

Ingredient List]:

500 grams of pork belly, 10 grams of ginger, 5 grams of garlic, 10 grams of braised pork sauce, 5 grams of cooking wine, 5 grams of aged vinegar, 10 grams of soy sauce, 5 grams of oyster sauce, 2 grams of salt, 3 grams of sugar, a little white pepper.

Procedure Steps]:

1. Scrape the skin of the pork belly, put it in a pot of cold water and boil over high heat, turn it from time to time to avoid sticking to the pan, and cook until it is cooked thoroughly and remove it. Use a hole inserter to fill the hole with the pig's skin, and then rub salt while it is hot. Pour oil into the wok, cook until it is 80% hot and smoke, put the pork belly skin down in the pan and fry until it is dark red, remove and let it cool.

2. Soak the fried pork belly in water in advance until the skin becomes soft and foamy, and cut it into large long slices with a knife.

3. Wash the ginger and crush it, peel and crush the garlic.

4. Wash the pot, heat and dry the water, first pour in the cooking oil to lubricate the pan, and then pour in the ginger and garlic to fry the fragrance.

5. Then pour in the sliced meat and stir-fry for a while.

6. Add cooking wine to remove the fishy smell and continue to stir-fry evenly.

7. Add the clear broth (cold water is also acceptable) until the meat is submerged for 3 mm, and bring to a boil over high heat.

8. After the water boils, turn down the heat and add the braised pork sauce and soy sauce to color.

9. Add oyster sauce and white pepper to enhance freshness.

10. Pour in the vinegar to increase the fragrance, cover the pot and simmer for about 15 minutes.

11. Open the lid of the pot, add salt and sugar to taste, simmer for another 3 minutes to remove the juice, and remove from the pot.

<> small skills Zen stop Qiao:

First, the pork belly is fat and lean, with pork skin, and is celery by the epidermis, fat layer and muscle group. The braised pork is made from pork belly and cut into even slices.

Second, the ingredients required for this dish are relatively simple. Ingredients include sugar, ginger, garlic, cooking wine, aged vinegar, soy sauce, oyster sauce and braised pork sauce and other seasonings. The main purpose of these raw materials is to increase the flavor of the meat and remove the fishy smell of the meat.

Third, it is suspected that Kai is the skill of cooking this dish, first of all, the fried meat should be fried over low heat, otherwise the lean meat will be hard, and the heat of the stew should not be too large. During the heating process, lean tissue gives the meat its flavor, while fatty tissue gives the fat its characteristic flavor. Therefore, if there is no lean meat or too little lean meat when cooking meat, it will not be too fragrant.

Ingredients: pork belly, Sichuan pepper, seasoning, green onion, ginger, light soy sauce, dark soy sauce, sugar, bay leaves, cooking wine, oil, dried chili;

Step 1: Cut the pork belly into large pieces.

Step 2: Put cold water into the pot, put a few slices of ginger, and an appropriate amount of cooking wine, blanch.

Step 3: Change the hot water of Maofeng, put the green onion, ginger, Sichuan pepper, spices, bay leaves, chili, light soy sauce, dark soy sauce, cooking wine, pork belly, high heat, and cook for about 30 minutes.

Step 4: Fry the sugar, put a small amount of oil in the pot, put in the sugar, fry the sugar over low heat, fry until the cap bubbles, then to the water, and then pour the sugar water into the third step of the pot, so that the meat will have a beautiful color, no need to touch the honey, so as not to splash the oil and hurt when the meat is fried later.

Step 5: Control the water for half a day after the cooked meat.

Step 6: Put a small half pot of oil in the pot, put the meat that controls the dry water, put it in the oil and fry, skin side down, remember to cover the pot, otherwise it will be burned, fry it on all sides, and the skin should be frothy.

Step 7: Put the fried meat into the soup and cook it again for about 15 minutes, the skin will be slightly wrinkled, and the meat can be removed.

You need to prepare maltose, red bean curd juice, oyster sauce, cooking wine, minced garlic, five-spice powder, caster sugar, red bean curd, soy sauce, plum meat, pour all the ingredients for making barbecued pork sauce into a bowl, mix and stir evenly, after the plum meat is cleaned, wipe the water dry, cut into pieces, put the plum meat in a sealed box, pour enough char siu sauce, stir well, and put it in the refrigerator to marinate for 1 2 days. After the barbecued pork is marinated, put it on the grill, put it in the preheated oven, bake for about 35 minutes to 40 minutes, mix the eggplant maltose and water evenly, take out the oven 2 3 times during the baking process, dig the sauce water and put it back into the oven, and then brush the sugar water for the last time 3 5 minutes before the baking, so that the gloss of the barbecued pork will become better.