That, 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.

One. Mao's braised pork Ingredients: 850 grams of pork belly with skin Ingredients:

500 grams of four seasons green seasoning: 60 grams of cooking wine, salt, monosodium glutamate, appropriate amount of soy sauce, star anise, cinnamon, dried pepper, a little garlic, 50 grams of sugar, appropriate amount of braised pork bean curd. Method:

1. Wash and scrape the skin of the pork belly, boil it in boiling water until it is broken, and cut it into centimeters square, a total of 12 pieces. 2. Put a little oil in the pot, add sugar and fry to color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, and fermented bean curd, then add chicken soup and simmer until the meat is rotten and fragrant. 3. Stir-fry the four seasons green in chicken fat and put it at the bottom, place the braised pork neatly in the middle, and pour a little juice on the meat.

Features: fat but not greasy, salty, fresh and spicy, red and bright color. Two.

Simple braised pork Ingredients 250 grams of pork belly, dark soy sauce, light soy sauce, rice wine, white sugar, chopped green onion Method 1Cut the pork belly into cubes, wash it and dry it 2Light the fire to heat the pot, about the hand on the top of the pot to feel the heat, then pour in the pork belly and stir-fry, after the surface is red, to a little rice wine, stir-fry for a while, until you can smell the wine.

3.To one tablespoon of dark soy sauce, two tablespoons of light soy sauce, then let in cold water, water over the meat can be done, and then put in an appropriate amount of white sugar (at first, it is best to put less, because it is not sweet can be added, too much can not be remedied, of course, if you like to eat sugar then casually) 4Cover the pot, bring to a boil over high heat, then change to medium-low heat and simmer, in the middle you can open the lid and stir-fry, taste the taste, what is not enough to add some yourself, if not salty enough, add some light soy sauce, but I remind you that this dish is more and more salty the more it is burned.

5.Finally, until the juice is dried and the sauce is hung up, it is ready to be cooked. Sprinkle some more chopped green onions.

This dish relies on the taste of the meat itself, so the pork belly must be fresh. Three. The preparation of the microwave version of braised pork Ingredients:

7 taels of pork belly, 150ml of cooking wine, soy sauce, sugar (preferably rock sugar) Method: Cut the pork belly into cubes (not too small, you can also blanch it in boiling water). Take a microwave bowl, add the pork belly, add cooking wine, soy sauce, and sugar.

Soy sauce and sugar are used according to each person's taste. The seasoning is almost too much to drown the meat, and if it is not enough, you can add some water. After putting the seasoning, cover it, put it in the microwave, and put it on high heat for 2 minutes - medium heat for 20 minutes - high heat for 1 minute.

Note: The time spent cooking in the microwave is directly related to the amount of ingredients, and if there is less meat, the time and temperature should be adjusted accordingly. The high, medium, medium, and low flames of the microwave oven also correspond to the temperature of the furnace fire, but the heating time of the microwave oven is about 1 3 shorter than the furnace fire, and the moisture is lost more.

The time it takes to cook in the microwave is related to the amount of ingredients, and the above is just a reference practice. You need to try it yourself 1 or 2 times before you can master it well. Satisfied.

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

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

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.

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.

How to make 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.

The pork belly should be fried first.

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.

Ingredients: 500 grams of tenderloin, 1 shallot, 1 piece of ginger.

Seasoning: 500 grams of cooking oil, 2 teaspoons of soy sauce, 3 teaspoons of cooking wine, 1 teaspoon of refined salt, 1 teaspoon of sugar.

Step 1: Wash and chop the green onion and gingerWash the meat and cut it into long strips, add soy sauce, salt, cooking wine, green onions, and ginger and marinate for 2 hours

2. Drain the marinated meat, fry it in an oil pan until it is jujube red, and remove it

3. Leave a little oil in the pot, then put in the fried meat, add the soup and half a bowl of water during marinating, burn it over low heat for about half an hour, add sugar, change to high heat, and when the juice is thick (about half a bowl of juice), put the meat into the plate, let it cool, cut it into thin slices and put it on the plate, and pour the remaining juice in the pot on the meat.

Precautions. Inserted into the belly of the pig to burn, with a dark fire, with heat radiation grilling and cooked; The pork was grilled over an open flame, and it was cooked directly over the fire, so that the whole lean loin looked dry, so the tenderloin was changed to semi-fat and lean meat, and the noodles were smeared with starch sugar.

It has decomposed fat and caramel during the grilling process to relieve the fire without drying out, and has a sweet aroma.

Pork tenderloin, ginger, green onions, honey, rice wine, barbecued pork sauce.

Steps: 1. Wash the pork tenderloin you bought, dry it and cut it into long strips, and cut off the white fascia on the surface with scissors;

Peel the ginger and cut it into slices, and cut the green onion into sections for later use.

2. Take a large sealed box, put the pork strips into the box, then put in the ginger slices and green onions, pour in the barbecued pork sauce and rice wine to grasp well, and it is best to soak the meat in the Zhuang Kee barbecued pork sauce.

3. Close the lid of the sealed box, put it in the refrigerator and refrigerate it for 1 day, take it out and open it halfway and flip the meat strips to make the flavor even, and remove the green onion segments and throw them away.

4. After marinating, take it out, spread a piece of tin foil in the baking sheet, then put the meat on the baking net, hang the grill on the baking tray for 15 minutes to make the sauce drip and brush with a layer of honey, and then change the baking tray with a clean tin foil.

5. Put the baking tray into the lower layer of the oven, put the grilling net of the meat in the middle layer, bake at 180 degrees for 20 minutes, take it out, brush with a layer of marinated meat sauce, and then brush with a layer of honey after it dries slightly.

6. Turn over the brushed meat and put it in the oven at 180 degrees to continue to bake for 20 minutes, then take out the honey and brush it twice repeatedly, preferably for about 10 minutes.

Precautions. 1. To make barbecued pork, you should choose leaner, no skin and too much fat plum strips to make, if you buy a large piece of rump meat, then cut down from the right 5 cm, and then cut up at the left 5 cm.

Cut it down in turn, so that the meat can become a long strip after being pulled apart, so that the meat can be flavored more quickly, draw a simple cutting diagram, if it is too big after opening, and then cut it into a suitable size from the middle.

2. Raw shallots should not be marinated for too long, otherwise the taste of stinky shallots will be formed, which will affect the aroma of the meat.

3. If you want to make the meat look more shiny and appetizing, the secret is to brush the honey several times repeatedly.

Step 1: Pour almost the same amount of soy sauce and vinegar into the pot (not too much) and then pour in the appropriate amount of water (water and soy sauce and vinegar both depend on the amount of meat).

Step 2: Enlarge the material, star anise, fennel, onion, garlic, ginger, etc.

Step 3: Add the meat, turn on high heat and simmer (the water and soy sauce and vinegar at the beginning are just over the meat, not much).

Step 4: When the stew is done, don't turn off the heat in a hurry, and then put an appropriate amount of sugar (if the sugar is added early, it will sit at the bottom) Step 5: You can get out of the pot!

Note: The meat made by this method is oily but not greasy, and can be stored for a long time (almost three or four months in summer), the principle is very simple, the vinegar at the beginning can play a role in sterilization, and the last sugar will isolate the meat from the air, so it will not be broken. You can give it a try, it's really good!