How do you think braised pork is the most delicious?

As a native of the Northeast, there are two ways to make braised pork, one is stewed and the other is steamed. When choosing pork belly, it is generally necessary to choose "lower pork belly", the meat is thin but the layers are clear. Cut the pork into 50px square pieces with the skin, bring to a boil in a pot under cold water over high heat, remove and control dry.

Take a Fuji apple, peel and core it, and chop it into finely chopped pieces. Heat the pan with oil, turn to low heat, pour in the meat pieces and stir-fry for 3-5 minutes, then turn on medium heat and stir-fry until the fat begins to precipitate outward. Sprinkle a handful of rock sugar into the pan and stir-fry the meat at the same time as the sugar color.

After the sugar color hangs evenly, pour in the rice wine and fermented bean curd juice and stir well. Add green onions, ginger slices, star anise, bay leaves, hawthorn, cinnamon, angelica, and finally pour in a pot of boiling water, sprinkle in chopped apples, and bring to a boil. If possible, a potbelly stew pot or casserole should be prepared in this section, transfer a pot of soup and meat into it, cover and simmer over low heat.

If not, you can use a large spoon directly, but be sure to cover the pot tightly. After simmering for 1 hour, add salt according to taste, and cook for about half an hour.

Cut the pork belly into large squares with the skin, change the green onion into a hob piece, peel the ginger and cut it into large slices, add cold water to the pot, slowly heat the diced pork belly in a pot under cold water, and then remove the surface foam after heating, remove the pork belly, pour out the water in the pot, add the bottom oil, stir-fry the green onions, ginger and ingredients to make a fragrance, and then take out the oil together and put it in a bowl for later use. Add an appropriate amount of water to the pot, add rock sugar to the high heat and bring to a boil, then slowly fry the sugar color, quickly stir-fry the meat in the pot to color, then add the fried green onion and ginger, add cooking wine, soy sauce, heat the water to boil, put in pepper, salt and a little sugar, and finally pour it into the casserole and simmer over low heat for 45-55 minutes. Essentials of production; Cut the meat with skin, pork should be pot under cold water to remove the foam and effectively remove the fish, and then do not fry the pork belly in the way of frying, you must fry the sugar-colored meat to look good and delicious, and never add dark soy sauce.

Wash the pork belly, blanch in boiling water for 3-5 minutes, remove and cut into cubes. Add oil when the pot is warm, put in the sugar when the oil is cold, stir while ** the color of the sugar, when the syrup is charred with a spatula, pour in the meat pieces. Stir-fry back and forth and pour in soy sauce.

Then put in the cut green onions, ginger slices, ingredients, cooking wine, add water, water can not be too little, cover, boil over high heat, change to low heat and simmer for about 90-120 minutes, and then lift the lid, at this time the water is not much, put in refined salt, and simmer for another 10 minutes, you can get out of the pot. This method is simple and easy to operate, fat but not greasy, the meat is tender and delicious, and the family loves to eat it, hehe, but I am just looking for a piece of lean meat.

Slice ginger and garlic, cut green onions, wash and cut the pork belly into small pieces, put the pork belly in the water, boil over high heat, remove the foam, drain the water for later use, pour oil into the pot and heat it, add rock sugar and fry until the rock sugar melts and becomes charred, put in the pork belly and stir-fry, put in the bay leaf star anise and cinnamon cooking wine, dark soy sauce and light soy sauce to stir-fry and color, add water, bring to a boil over high heat, turn to low heat and simmer for 30 minutes, stew until the soup is thick, add chicken essence and salt, turn to high heat and stir-fry to collect the juice.

I have been cooking for ten years, and my method is: choose seven layers of pork belly, with a total of seven layers with skin, so that the meat is not greasy. Put the skinned side in a red-hot pot and bake it to remove the fishy smell.

Then wash and cut into squares of about three centimeters, blanch the water, stir-fry the oil and remove it for later use. Stir-fry the sugar, bubble up, brown on the edges, pour in the meat and stir-fry quickly for three seconds, add boiling water, and change the meat pieces. Simmer over medium heat for 20 minutes, add dark soy sauce, oil, a pinch of salt, two star anise, a small piece of cinnamon, and five bay leaves.

Collect the juice, remove from the pot, and the food is done.

Change the pork belly to a knife and cut into pieces, the pork belly pieces are in a pot under cold water, add cooking wine and ginger slices, boil and wash, heat the pot and add oil to introduce rock sugar, change to low heat after the fire melts, otherwise it will be easy to burn, the spatula keeps stirring, the syrup will slowly turn reddish-brown until white foam appears, the sugar color is fried, the meat pieces are colored in the pot, and constantly stir-fry until the surface is slightly yellow, add hot water to cover the pork, add red bean curd and bay leaves, add light soy sauce and beer after boiling, turn to low heat and cook for 1 hour after boiling again, add a little salt after an hour, Remove the juice from the pan.

Cut the pork into small pieces and rinse them out in hot water.

Add oil, brown sugar and water to a pot, pour in the pork belly and condiments, add water and simmer for 40 minutes.

Braised pork is a home-cooked dish that can make your mouth water when you look at it, it is full of color, flavor and flavor, and the braised pork made by my grandmother when I was a child is particularly delicious, although it is no longer there, but the taste will never be forgotten. To be honest, I haven't eaten braised pork for more than half a year, it's not that I don't want to eat it, it's that pork is too expensive, and it costs a lot of meat to make braised pork, and it doesn't add any vegetarian dishes to it, and it costs at least 30 yuan to make a plate of braised pork. Today, friends come to play, just can eat something good, braised pork must be less than Kai jujube, do it well, welcome chefs to guide.

Prepare the ingredientsPork belly, green onion and ginger, cinnamon, bay leaves, star anise, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt

1. To make braised pork, use fat and thin pork belly, the fat will not be greasy, the thin will not be firewood, first clean the pork belly, cut it into small pieces, try to cut it small, it is not easy to get tired of eating.

2. Put the cut pork belly in a pot under cold water, add ginger slices, cook wine to remove the smell, boil over high heat and cook for 5 minutes, boil out the blood foam and grease inside, take it out after 5 minutes, rinse it with water, and put it in a bowl.

3. Prepare some green onions and ginger, cinnamon, bay leaves, star anise, and then fry the sugar color, pour a little oil into the pot, put rock sugar or white sugar can be used, first fry the rock sugar with a low heat, and continue to fry over low heat after the rock sugar is fried until it is light brown, the fire must not be too big, otherwise it will be bitter if it is fried.

4. After frying, pour in an appropriate amount of boiling water, continue to fry for 2 minutes, and put the fried sugar into a bowl for later use.

5. Heat the oil again, pour in the spices and stir-fry until fragrant, then pour in the pork belly, fry the excess water on the surface, add an appropriate amount of light soy sauce, a little dark soy sauce to color, and then pour in the fried sugar.

6. Pour in an appropriate amount of boiling water after stirring well, be sure to pour boiling water or hot water during the stewing process, cold water will make the meat shrink and tighten, and the taste will be firewood, close the lid and simmer over low heat for 1 hour.

After a few hours, pick out the ingredients, add a little salt to taste, the stew is best to put salt 10 minutes before the pot, put too early meat will be firewood, and finally the heat can reduce the juice.

8. Putting vegetables under the plate can relieve greasyness, and look more appetizing, the braised pork is bright in color, fat but not greasy, and melts in the mouth.

2. During the stewing process, water or boiling water must be heated to prevent the meat from becoming firewood.

Won't do. I've only eaten it in restaurants and their recipes are very secretive. Because I don't know how to do it.

Select a piece of fat and thin pork belly, clean it and roll it simply, cut it into pieces, put it in the oil pan, fry it until golden brown on both sides, then add rock sugar and stir-fry for a period of time, and then add light soy sauce, dark soy sauce, green onion, dantai with ginger, star anise, cinnamon and other spices to stir-fry. Add water and simmer for an hour. It's ready to eat.

Step 1: Clean the fresh pork belly, cut the kideni into cubes in a pot under cold water, add the ginger slices, add a little cooking wine, bring to a boil, and skim out the foam.

Step 2: Remove the pork belly, set aside the remaining clear broth, start another pan, do not put oil, first put the pork belly in the pot over low heat, and then fry each side of the pork belly over medium-low heat until golden brown.

Step 3: Pour out the fat in the pot, add dark soy sauce, light soy sauce, bay leaf, cinnamon, star anise, green onion, ginger, salt, rock sugar, add broth, after the heat is boiling, turn to low heat, cover the pot, simmer for an hour, and reduce the juice. Finger Fighting.

Most of the braised pork is made of pork belly, so many people will feel greasy, in fact, it is related to the cooking method, a braised pork with enough heat can completely melt in the mouth, fat but not greasy! It is understood that many friends who feel that braised pork is greasy, when they make braised pork, they often compress the process of cooking a lot in order to save coal and high base gas, or want to eat quickly, so the finished product looks like braised pork, but the taste is very different! In this issue of the food tutorial, Tianjian Food Square is ready to share with you the correct family practice of braised pork, friends who like to eat braised pork, let's take a look at how to make it.

Before starting the formal production, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 cinnamon bark, 5 bay leaves, 5 dried chili peppers, 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, and 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 and cut it 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 also be cut more square, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients, and put them on a plate for later use.

Step 3: Heat the pot, put the chopped pork belly into the pan one by one, fry until browned on all sides, fry part of the fat of the pork belly, and then serve it out for later use.

Step 4: Fill out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar, then put in about 750 ml of boiling water, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried chili), 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 sticking, and wait until the soup is thick and the potatoes are thick and wrapped on the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle the green onions!

In this way, a dish of fat but not greasy, melt-in-your-mouth [braised pork] is made.

Ingredients: 450 grams of cooked 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: Preparation: Cut the pork into 30mmx30mm cubes, cut the green onions into long sections, and slice the ginger into simple pieces.

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.

Rush to accompany 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。Stir-fry until the pork belly is loose and lightly fattened, and evenly colored.

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.

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.

Grandma's braised pork recipe details the cuisine and efficacy: home cooking recipes.

Grandma's braised pork production materials: Ingredients: 1 kg of pork belly.

Seasoning: 1 tablespoon oil, 4 slices of ginger, a pinch of shallots, an appropriate amount of cooking wine, an appropriate amount of dark soy sauce, 3 tablespoons of sugar, 1 2 teaspoons of salt.

Teach you how to make grandma's braised pork, how to make grandma's braised pork delicious Speaking of braised pork, many diners are salivating, first of all, the meat that chooses to make braised pork must be pork belly, the kind of three-layer fat and refined meat, and with ribs, the braised pork made of this kind of meat is tender and not greasy, and the meat and chain next to the ribs are tender and tender. There are many ways to cook braised pork, Sichuan flavor, improved taste, and Jiangnan people like the commonly known grandmother braised pork, when doing the choice of taste can be adjusted according to their own preferences, next to the grandson of the general northerners like to put some chili peppers and ingredients to stew together, and Jiangnan people like to taste sweet and fragrant, so in the production process can be appropriate addition or subtraction of condiments to seasoning. The grandmother's braised pork introduced below is a Jiangnan-flavored one, and it melts in your mouth, which is very delicious.

Method: 1. Boil water in a pot, add 1 tablespoon of cooking wine, blanch the pork belly in boiling water, and remove the meat for later use after the meat has no blood. 2. Heat the oil pan over medium heat for 5 minutes, add sugar (brown sugar and white sugar are acceptable), slowly melt the sugar, put in the pork belly and stir-fry for a while, and then put the knotted shallots and ginger slices.

After seeing that the meat is colored, put an appropriate amount of dark soy sauce and rice wine and continue to stir-fry (rice wine can be 50ml or 100ml). 3. Take a medium-sized pot, put the fried meat into the pot, stir it, see how much water is inside, put in a small amount of water, the water is about 2 3 of the meat, simmer slowly over low heat after boiling, try whether it is crispy with pointed chopsticks when stewing, turn on the high heat after crisping, drain the juice, and put the green onion on the plate.

Tips: 1. Don't be anxious when melting sugar, and boil slowly over medium heat, otherwise it will be easy to burn the bottom. 2. The ratio of rice wine and water is not fixed, if you like the taste of wine, you can add more rice wine, add less water, and finally the position of the water depends on the draft of the pot you use, if it is the kind of waterless pot (for example:

Zwilling pot, Fissler pot, etc.) can be simmered slowly without adding water, and will not be stewed dry.