Braised pork ingredients and recipes?What kind of meat is braised pork made of

Cut the pork belly into even pieces, cut the green onion into horse ear pieces, and slice the ginger.

Put a small amount of oil in the pot and heat it, pour the white sugar into it, and burn it over high heat, stirring it with a spoon at a constant speed during the period until the white sugar melts, turns black and red and foams, put in hot water (remember to put water when it is a little away from the pot and cut it is too close), at this time the pot will be a little fried, so wait a little!When the inside of the pot is stable, stir with a spoon at a constant speed until the sugar water in the pot boils, stop the fire, and pour out the sugar water for later use!

Put the sliced pork belly into a pot of boiling water, add an appropriate amount of cooking wine, and remove after two minutes.

Put oil in the pot and boil it until it is 6 hot, put the blanched meat pieces into the stir-fry until the meat is yellowed and take out, leaving an appropriate amount of oil in the pot!

Put the green onion and ginger into the pot and stir-fry (until the fragrance comes out), then put the meat, cinnamon, ingredients, and bay leaves together and stir-fry (add a small amount of light soy sauce), pour the boiled sugar water into the stir-fry evenly!Then put the water, just before the meat is the best, then season, according to your own taste!Cover the pot and simmer over low heat, usually about 10 to 15 minutes, and finally remove the juice from the pot!

Today I will share with you a dish of braised pork that everyone loves to eat, and this year's Chinese New Year's Eve dinner table has this braised pork, which is definitely very popular. The braised pork is bright and attractive in color, soft and glutinous in taste, sweet and fatty. Whether it is entertaining guests or serving Chinese New Year's Eve, this braised pork will never go out of style.

Even if the calories of braised pork are a bit high, it still can't resist people's love for braised pork. The braised pork dish I shared today is very simple, and the ingredients and seasonings required are the most basic at home.

1. In order to make this braised pork, I went to the vegetable market early in the morning to buy pork belly. If you want to buy good pork belly, you have to go early, if you go late, you can't buy good pork belly.

Some time ago, pork ** skyrocketed, and I didn't dare to eat pork. It's almost the New Year these days, and the pork ** has dropped a little, and the pork ** on our side is 24 yuan per catty. This kind of fat and lean pork belly is the first choice for braised pork, and then cut all the meat into pieces of the same size and put them in a bowl.

Chop some green onions and ginger slices and set aside.

2. Pour the cut meat directly into a pot of cold water and blanch, add green onions and ginger slices to it, and then add cooking wine to remove the fishy smell.

There is no need to cover the pot when blanching the meat, otherwise the smell of the pig will not be discharged. After boiling over high heat, cook for about 2 minutes, turn off the heat, take out the meat, wash it again, control the moisture, and set aside.

3. Heat the pot first, and don't pour oil into the pot first. Then pour the dry meat pieces into the pan and stir-fry, and stir-fry part of the oil in the meat. This way, the meat is not too greasy.

After stir-frying the meat with some oil, put the stir-fried meat in a bowl for later use.

Then use the oil from the stir-fry to fry the sugar, and put a few pieces of rock sugar in the pan.

Knock the rock sugar over low heat, crack it, and fry it until it is completely melted and the color turns jujube red. Quickly pour in the meat and stir-fry it quickly, so that the meat is evenly coated with sugar. The heat of this fried sugar must be mastered, the heat can not be passed, if it is fried, the sugar color will be black, and the meat will be bitter; If you put the meat in and fry it before the heat arrives, the braised pork will be too sweet, which will affect the taste.

The heat must be mastered, and you can master the heat by doing it a few more times at home.

Add ginger slices, green onions, red peppers, star anise, cinnamon, bay leaves and stir-fry to bring out the fragrance in the spices, then add an appropriate amount of light soy sauce and dark soy sauce to stir-fry until fragrant and stir-fry well.

Then pour a bottle of beer into it, just enough to submerge the meat.

After boiling, cover the pot, turn to the lowest heat and simmer for about 30 minutes;

Add an appropriate amount of salt to taste during the stewing process, then cover the pot and turn to high heat to reduce the juice.

Finally, when the soup in the pot is thick, turn off the heat and remove from the pot.

Okay, let's make this braised pork. The color is bright and attractive, the taste is soft and sweet, fat but not greasy. I drool when I look at it, and this braised pork is absolutely right when preparing for the Chinese New Year's Eve dinner this year. Even people who don't eat pork want to eat this braised pork after seeing it.

The ingredients and recipes required for the delicious cooking of braised pork are as follows.

Start by choosing fresh pork belly, then clean it and cut it into chunks.

Then mix the sliced pork belly with an appropriate amount of oil, salt, sauce, a little braised soy sauce, etc., and marinate for about half an hour.

Finally, put the marinated braised pork in a casserole and stew. If you cook it for an hour, it will taste very delicious.

When it comes to cooking ingredients, it's really important to study with professionals and master the correct way to cook deliciously. There are a few ways to communicate.

1.Make good use of questions and listening.

In communication, asking questions and listening are two very important skills, many times, even more important than speaking, because your unilateral expression, it is difficult to arouse the other party's interest in communication, especially when the other party shows silence, withdrawal or want to speak, use questions to elicit the other party's real thoughts, and then through careful listening, understand the other party's needs, position and inner feelings, then, the effect of communication is often very efficient.

In fact, true communication must be good at actively asking questions and listening.

2.Put yourself in the other person's shoes and try to be considerate of the other person's behavior.

People who are not good at communication, one of the biggest defects is that they only care about expressing themselves, always looking at problems from their own position and perspective, without considering the feelings of others, and always hope that others can understand themselves, but they rarely understand each other, always think that they are right, and others should listen to themselves.

This kind of communication, no matter how eloquent it is, can hardly leave a good impression on others.

And real communication often knows how to empathize, think about problems from the position and perspective of others, consider their own ideas, and take care of others' feelings.

3.Try to be as concise and crisp as possible.

Many people who are not good at communication have a common characteristic, that is, they use complex language to solve simple problems, if you also have such communication characteristics, then you should remind yourself more, try to be concise and crisp with the other party's problems.

One of the most common examples is if you accidentally bump into someone, and a "sorry" or "sorry" word is enough to apologize.

The green onion is processed separately, the green onion is cut into sections, and the green onion is minced; Brown sugar is beaten into small pieces with a knife.

2.Pour an appropriate amount of boiling water into the pot, add the pork belly pieces and green onions, blanch for 5 minutes, then remove and wash the pot.

3.Pour the blanched and drained pork belly into a clean pan and fry over low heat (without oil).

4.Fry until the surface of the meat is a little browned (don't fry too much, because you will continue to fry later), and when some oil oozes out, add brown sugar cubes and stir-fry evenly over low heat. (If you use a lot of fatty pork belly and a lot of oil, in order to avoid greasy, you can put some oil out and use it for stir-frying).

5.Stir-fry over low heat until the sugar melts, stir-frying constantly to avoid the sugar sticking to the pan and to coat the meat with the sauce.

6.Pour in an appropriate amount of boiling water, the amount of water is not over the meat, add the hawthorn slices, and cook over low heat for about 30 minutes.

After a few minutes, turn to medium heat (you can use high heat if you move quickly), add 1 tablespoon of dark soy sauce, an appropriate amount of salt, and keep stir-frying - the last step of "collecting the juice" is very important, you must not go away, you must keep stir-frying, so that the soup wraps around each piece of meat.

8.Sprinkle with chopped green onions.

Ingredients: 450 grams of pork belly, 1 green onion, 5 slices of ginger, 4 star anise, seasoning: 30 grams of rock sugar, 1 3 small salt, 2 tablespoons light soy sauce, 1 4 teaspoons dark soy sauce, 2 tablespoons cooking wine, 1000ml water

Preparation: Prepare the pork into 30mmx30mm cubes, cut the green onions into long sections, and slice the ginger.

Method:1. Boil water in a pot, blanch the meat pieces for about 2-3 minutes, remove and wash for later use.

2。Put 1 tablespoon of oil in a pot, add a small piece of rock sugar and stir-fry the sugar over low heat.

3。When the inside of the pot starts to smoke, the rock sugar melts and turns dark brown.

4。First add green onions, ginger slices, star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.

5。Sauté until the pork belly is lightly fated and evenly coloured.

6。Add water and just cover the meat. Salt, light soy sauce, dark soy sauce, cooking wine.

7。After the heat is covered and boiled, turn to low heat and simmer for about 60 minutes, when the soup is left 1 3, the ginger slices, star anise, and green onions are sandwiched out.

8。For about 50 minutes, open the lid and cook the soup over medium heat until thick.

The braised pork has a rich taste, fat but not greasy, crispy on the outside and tender on the inside, which is a delicacy that makes people salivate, a delicious braised pork, capturing not only your stomach but also your heart. In the hearts of many Chinese, braised pork is not only a delicious delicacy, but also a memory and taste. The Spring Festival is approaching, and many people are preparing for New Year's goods and cooking!

Let's share the methods and steps of ordinary home-cooked braised pork.

1: Wash the pork belly and cut it into cubes.

2) Add green onion, ginger and cooking wine to a pot under cold water, bring to a boil over high heat and cook for 2-3 minutes, remove and rinse with water, drain.

3) Add oil to a pan and stir-fry with a spoonful of rock sugar. In this step, you should pay special attention to the heat, don't get through it, otherwise it will have a bitter taste.

4) Add the pork belly and continue to stir-fry, add green onion, ginger, garlic, star anise, bay leaf, cinnamon, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, finally pour in the warm water of the meat pieces and bring to a boil, then simmer over low heat for 30 minutes, reduce the juice over high heat until the soup is thick, add salt to taste.

Cooking tips.

1.The braised pork should be simmered for a while longer to become more crispy, pay attention to the amount of salt, and don't put too much.

2.Pay attention to the heat when stir-frying the sugar, and don't make it mushy.

3.After blanching the pork belly, go through the cold water again to make the meat taste better.

4.When choosing pork belly, choose pork belly with three layers of fat and thin with skin.

To make braised pork, you need pork belly, rock sugar, and ginger. First of all, the pork belly should be washed, cut into cubes of about two centimeters, and cut the ginger into slices, then add water to the pot, put it in a pot under cold water, pour in an appropriate amount of cooking wine for the pork belly, after boiling over high heat, skim off the foam and take it out for later use, then heat the wok slightly, add an appropriate amount of cooking oil, add rock sugar and stir-fry over low heat, and then until the rock sugar is completely melted, start from the bottom of the pot to the top of the yellow bubbles, and then pour the pork belly into the pot and turn it, stir-fry quickly over medium heat, so that each piece of pork belly is coated with sugar. Then add ginger slices and continue to stir-fry, finally add an appropriate amount of soy sauce and stir-fry evenly, pour in hot water, start seasoning, add salt star anise, boil over high heat and simmer for 40 minutes.

Braised pork is one of the hot recipes, and this dish is made with pork belly. It is best to choose three layers of meat (pork belly) with fat and lean to make it, so that the taste of the braised stuffy meat is better.

Braised pork is a very common dish in our country, and there are also skills when choosing meat.

How to choose pork belly?

Shangwuhua is the meat near the pork ribs, which is commonly known as the pork ribs. That is, when removing the pork ribs, this part of the pork belly will be removed, this part of the pork belly will be more fat, the lean meat will be less, and the taste of the pork belly will be slightly greasy.

Medium pork belly is the thickest pork belly in the pig's body, and the rebound is not obvious when pressed by hand, which is the middle five worm trembling spring flower meat, this part is thicker and harder to eat.

The lower pork belly is the belly of the pig and is also the best pork belly. This part of the pork belly is fat and thin, just right, so it is called the best selected pork belly, in terms of taste, this part of the pork belly will taste better, than the upper and middle pork belly taste will be better and pure.

The structure of pork belly is generally separated by a layer of fat and a layer of lean meat above the skin, and its fat meat is easy to melt when heated, so it is necessary to master the heat when cooking.

Materials. Ingredients: 500 grams of pork belly.

Seasoning: 1 teaspoon salt, 1 tablespoon of soy sauce, 20 grams of rock sugar, 5 grams of green onion, 5 grams of ginger, 1 teaspoon of cooking wine, 60 ml of vegetable oil, appropriate amount of water.

The preparation of braised pork.

1.Wash the pork belly and cut it into 3 cm cubes, and cut the green onion and ginger into small pieces.

2.Put the cut meat into a pot of cold water, boil the water over high heat and continue to cook for 2 minutes, remove it, rinse off the foam on the surface of the meat with warm water, and drain the water.

3.When the pan is hot, pour in the vegetable oil (about 60ml), reduce the heat to medium and add the rock sugar.

4.Slowly fry until the rock sugar dissolves and changes color to jujube red, the big bubbles in the oil turn into small bubbles, and when the small bubbles are about to disappear, the sugar color is fried.

5.Immediately put in the blanched pork belly and stir-fry quickly so that the surface of the meat is coated with sugarThen, pour in cooking wine, soy sauce, green onion and ginger slices and stir-fry evenly, add an appropriate amount of water to cover the pork belly, bring to a boil over high heat, turn to low heat, cover and simmer for about 1 hour.

6.After the meat has simmered for about 1 hour, open the lid and add salt.

7.Turn the heat to high and drain all the juice and turn off the heat.