How to make braised pork, thank you

Method 1. The preparation of braised pork.

Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and cook for 5 minutes, then take out the meat, rinse it with cold water and set aside.

Process 2: Wash the pot and put it on low heat, put a little base oil in the pot, then add 20 grams of white sugar to the oil, and stir quickly with a spoon. When the sugar is bubbling, add another 50 grams of water, stir well, and put the juice in a bowl for later use.

Process 3: Put 100 grams of oil in the pot, wait for the oil to heat to 8, and pour in the meat pieces. At the same time, enlarge 50 grams of green onions, 30 grams of ginger slices, stir and stir with the meat pieces.

After a minute, the soy sauce is dripping into the pan in fractions to stain. When the pieces of meat turn golden, add water to cover the pieces. Then add an appropriate amount of refined salt and prepared sugar juice, not too much, a little sweet.

Finally, put 5 star anise, a piece of cinnamon, and cook over low heat. When the pieces of meat are soft, a plate of fragrant braised pork is ready.

Practice 2. 1 Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices.

2 Heat oil in a pot, add sugar and stir-fry, put in the meat pieces when it becomes sugar, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise, bay leaves, change to low heat and simmer for an hour.

Method three. Ingredients: pork belly, brown sugar, ingredients, monosodium glutamate, green onion, ginger, 1 Put oil first, add brown sugar, boil until foaming, add meat and stir-fry the oil, add cooking wine and other ingredients, stir-fry to bring out the fragrance.

2 Add boiling water to a pot and simmer over high heat for 2-3 minutes.

3 After cooking on high heat, change to low heat and simmer for 2-3 hours.

4 Finally, reduce the juice over high heat, add monosodium glutamate and remove from the pot, and it is ready. Note (add salt to increase umami).

Method 4. 1 Wash the pork belly and cut into small cubes; 2. Put a teaspoon of oil in a pot and cook until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

3 Pour in the diced meat and stir-fry so that it is evenly coated with syrup;

4 Mix in an appropriate amount of boiling water, add light soy sauce, and burn the marinated seasoning packet;

5 Cover the pot and simmer for about 40 minutes until the juice is dry.

Braised pork can be said to be a common dish, and the method is definitely different in different places and different people. I just came out and offered a dish of braised pork to explain to all the gluttonous brothers and sisters.

When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all.

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.

1. Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

Braised pork with garlic.

Ingredients: pork belly, green onion and ginger, garlic, cooking wine, star anise, salt, rock sugar, dark soy sauce, etc.

Method: 1. Cut the pork belly into pieces, soak it in clean water, pour a small half cup of cooking wine into the water to remove the smell, peel the garlic, cut the green onion into sections and slice the ginger for later use;

2. Put a little oil in the iron pot, a little oil can be used, put in the pork belly and stir-fry slowly over low heat, you can see that there is a little more oil in the pot, which is the oil of the pork belly itself dissolved, which can reduce the greasy feeling;

3. Pour in the dark soy sauce, add the green onion and ginger slices, stir-fry and color, add hot water and a tablespoon of cooking wine, and transfer to the casserole to stew;

4. Bring the heat to a low heat, add an eye anise, add an appropriate amount of sugar (rock sugar is the best, the color is red and bright), wait until the meat is stewed to seven or eight mature, put the garlic in, and then stew, wait until the meat is cooked, add salt to taste, and the soup can be tightened out of the pot.

Finally, the best cooking conditions for braised pork are: simmer and simmer, and the cooking time is hours. In addition, in the process of stewing meat, you can also add an appropriate amount of kelp or carrots and other dietary fibers, so that while feasting, it is also beneficial to health.

Ingredients: pork belly, sugar, soy sauce, cooking wine, ginger beams, rock sugar, salt.

Method: 1. Cut the pork belly into strips of one centimeter square, and then soak it in boiling water.

2. Put two tablespoons of oil in a wok and heat it. Put.

3 or 4 tablespoons of sugar, reduce the heat.

3. Keep stirring with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar solution, and start to fry the sugar color of the dregs.

4. Pour in the sliced pork belly and stir-fry so that each piece of meat is stained with sugar.

5. Add water first, if the water is lukewarm, the amount of water should be just over the meat. Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, bring to a boil over high heat, and then turn to low heat.

Twenty or thirty minutes. When there is not much juice left, increase the heat to reduce the juice.

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Let Wang Junkai praise the bad and rotten signature braised pork town is big, and the lazy man's practice is super delicious.

Simmer slowly over a slight heat, and the deliciousness is all in the heat. The approach is super simple, and it is not an exaggeration to say that if you have a hand, you will do it. You can use a casserole, an enamel pot, or even an electric rice pot to make it, so let's take a look.

Ingredients: 500 grams of pork belly, five slices of ginger, one grass fruit, an appropriate amount of rock sugar, eight star anise (small), one teaspoon of salt, one-third of a tablespoon of dark soy sauce, an appropriate amount of light soy sauce, an appropriate amount of cooking wine, an appropriate amount of monosodium glutamate.

Method:1The green onion is processed separately, the green onion is cut into sections, and the green onion is minced; Rock sugar is slapped 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 slightly browned and some oil oozing out, add rock sugar cubes and stir-fry evenly over low heat.

5.Stir-fry slowly until the sugar melts, stir-frying constantly to avoid the sugar sticking to the pan and to wrap the sugar juice around the meat.

6.Pour in an appropriate amount of boiling water, the amount of water is not over the meat, add the hawthorn slices, and cook for about 25 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 orange wraps on each piece of meat.

8.Sprinkle with chopped green onions. The action of collecting the juice should also be fast, and it must not be overburned.

Preparation: 500 1000g of pork belly (cut into pieces of about 2cm*2cm*5cm), appropriate amount of green onion, appropriate amount of star anise and sannai, dark soy sauce, brown sugar, salt, hawthorn (cut into slices, used to enhance the flavor, if you don't like it, you can leave it alone).

Firing: 1. Pour an appropriate amount of boiling water into the pot, put the pork belly and green onion into it, blanch it for 5 minutes and then remove it;

2. Pour the blanched and drained pork belly into a clean pot, add star anise and sannai, and fry over low heat (without oil, burst out the fragrance).

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

4. Stir-fry slowly over low heat until the sugar melts, during which you should keep stir-frying, one is to avoid the sugar sticking to the pan, and the other is to wrap the sugar juice on the meat pieces;

5. Pour in an appropriate amount of boiling water, the amount of water is not over the meat, add the hawthorn slices, dark soy sauce, and cook for about 25 minutes;

After a few minutes, turn to medium heat (you can use high heat if you move quickly), if you feel that it is light, you can add an appropriate amount of salt, and keep stir-frying to reduce the juice.

Note: The most important thing is to "collect the juice", you must not go away, you must keep stir-frying, so that the soup wraps on each piece of meat. The action of collecting the juice should be fast, and it must not be overburned.

I made a braised pork and it was a very successful one. First, cut the pork into 2 cm cubes, blanch one side with hot water on the side, remove and drain the water. Then, pour an appropriate amount of peanut oil into the pan, it is better if there is lard, because the meat stewed with lard is more fragrant.

When the oil temperature is slightly smoking, put the prepared peppercorns, green onions, and ginger slices into the stir-fry, and fry the pig stove after the fragrance is immediately put into the pot, this hidden stool should be hot, stir-fry the pork, and then add the dark soy sauce as much as possible to the stove cavity, so that the pork is colored, five minutes later, then add a few tablespoons of Haitian soybean paste, and then stir-fry for five minutes, add an appropriate amount of warm boiled water, keep the simmer, and finally add sugar, cinnamon, stew until the meat is rotten and can be eaten, and you will become a master of the imperial dining room.

Main steps: Cut the pork belly into 2 cm cubes;

Heat the pot and put the oil, add the green onions, ginger, garlic, peppercorns, large ingredients, cumin, dried chili peppers, and stir-fry to bring out the fragrance; Slim decay.

Put the sliced pork belly into the pot and stir-fry until the meat changes color and stir-fry until the fragrance is brought out;

Make oil in the pot and put rock sugar, change the heat, and fry until the sugar color turns jujube red, and the bubbles become smaller from large oranges;

Pour in the meat that has just been stir-fried, pour in the old soy sauce and soy sauce, a bowl of hot water, change to low heat and simmer;

When the soup becomes thick, add salt and a small amount of rock sugar, change the heat to reduce the juice, and stir-fry quickly so that each piece of braised pork is covered with thick juice.

Cut the meat with skin into mahjong pieces, use dark soy sauce that is, soy sauce and salt for 15 minutes, open the oil pan and fry it with 7 percent oil temperature, take it out, put ginger in the pot, pour in the fried meat pieces, add salt, soy sauce auction, sugar (one more coarse point) water, a large ingredient, boil over high heat, then simmer for 35 minutes or press with a pressure cooker for 15 minutes, add monosodium glutamate, and reduce the juice over high heat.

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How to make braised pork? And digging slag called.

How to make braised pork noisy and 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, raise the front and then add water to grind the eater's strip, and simmer the braised ingredients over low heat for 30 minutes.

The preparation of braised pork.

1.The green onion is processed separately, the green onion is cut into sections, and the green onion is minced; Brown sugar is slapped into small pieces with a knife 2Pour an appropriate amount of boiling water into the pot, put the pork belly pieces and green onion white, blanch for 5 minutes, pick up, and wash the pot for 3

Pour the blanched and drained pork belly into a clean pan and fry over low heat (without oil) 4Fry 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, simmer for about 30 minutes, turn to medium heat (you can use high heat if you are fast), add 1 spoon of dark soy sauce, an appropriate amount of salt, and keep stir-frying - the last step of "collecting the juice" is very critical, you must not go away, you must keep stir-frying, so that the soup is wrapped in each piece of meat.

8.Sprinkle with chopped green onions.

Ingredients: Ingredients.

400g pork belly with skin

A small amount of edible oil for excipients.

A small amount of salt, an appropriate amount of monosodium glutamate.

Cooking wine to taste. A few drops of ginger ale.

Light soy sauce to taste. Appropriate amount of dark soy sauce.

1 tablespoon brown sugar. 2 nutmegs.

1 cinnamon. 2 Sichuan peppers.

3 bay leaves. 3 star anise.

Step 1Wash the pork belly with skin, put it in a pot of boiling water, boil it for a while, and remove it (so that it is easy to cut into pieces) 2Cut into moderately sized pieces, put them in a pot of boiling water again to boil off the blood, remove and drain the water

Put less oil in the pot, add brown sugar, light soy sauce, dark soy sauce and boil over medium heat until the sugar bubbles 4Add the green onions, pour in the ginger juice and cooking wine and stir-fry until fragrant.

5.Pour in the pork belly and stir-fry evenly until each piece of meat is colored, continue to stir-fry, let the fat of the pork belly come out, and pour out the oil.

6.Fill the pot with an appropriate amount of water, put the seasoning into the seasoning package and put it in the pot, put the bay leaves and cinnamon together, sprinkle a little salt and boil over high heat, turn to low heat and cook for 1 and a half hours, wait for the meat to burn through the soup thick, sprinkle in monosodium glutamate and remove from the pot.