For the braised pork, it is easier to buy the ingredients that are simple

Ingredients: meat, cooking oil, salt, soy sauce, sugar, ginger.

Heat the oil in the pan, put in the minced ginger, fry the meat pieces, add soy sauce and stir-fry, add hot water to cover the meat when the meat pieces are about to come out of the oil, boil over high heat, add salt, sugar to taste, simmer over low heat until the meat is crispy, and it is ready to cook.

Pork belly, cut into triangular pieces or square pieces, put water in the pot to boil, put the cut meat pieces into the pot, wait for the pot to be boiled, control the moisture for later use, heat the pot, put in the sugar and fry into syrup, pour the pork belly into the pot and stir-fry quickly, fry until the oil comes out, add peppercorns, green onions, ginger, garlic, salt, soy sauce and vinegar, add an appropriate amount of water to boil, and simmer for 30-40 minutes.

As long as the ingredients.

500 grams of pork belly.

Ginger 5 slices. Rock sugar to taste.

Star anise: 3 (small).

Salt 1 teaspoon.

Dark soy sauce 1 tablespoon.

Light soy sauce to taste.

Cooking wine 1 tablespoon.

MSG to taste.

If there is an electric pressure cooker.

Just put it all in for 20 minutes.

It was written and drooled out.

For the pork belly method, choose a good piece of pork belly and cut it into small cubes and put it in a pot and stir-fry.

Add salt, soy sauce, and spices such as bay leaves, fragrant fruits, and so on. Add a little more stock. It's good to pull.

1 piece of pork belly with skin, 2 tablespoons dark soy sauce, 2 tablespoons cooking wine, 2 tablespoons sugar, 2 green onions, 2 slices of ginger, 2 star anise, 1 tangerine peel, 1 cinnamon, 2 bay leaves, a little water, a little salt.

1. Wash the meat and put it in the pot, pour in water to cover the pork, turn on the high heat and cook for 15 minutes, then remove the bleeding foam and let it cool, and cut the cooled pork into small pieces.

2. Heat an appropriate amount of oil into a wok, add pork and stir-fry for 5 minutes, stir-fry the oil and put it out.

3. After washing the pot, put in 2 tablespoons of water, pour in the sugar after the water boils, when the sugar becomes bubbles, put in the fried pork and stir-fry twice, then pour in the dark soy sauce and cooking wine and stir-fry for 2 minutes.

4. Pour the meat into the casserole (you can also use the iron pot for stir-frying meat), add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, and then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 1 hour.

That's what you should pay attention to:

1. To make braised pork, you must choose pork belly with skin, and the most delicious is the skin and fat.

2. Because a lot of the meat oil that has been fried in advance is fried, the braised pork is not greasy at all.

3. Because pork skin is very easy to stick to the pan, it is best to use a non-stick pan when frying meat.

4. I think the dishes stewed in the casserole are very fragrant, of course, you can also use the wok to cover the lid and simmer or use a pressure cooker to save time, if you use a pressure cooker to stew the meat, turn to the minimum heat for about 15 minutes after exhausting.

The simple recipe requires ingredients: three layers of meat, star anise, soy sauce, and sugar.

Cut the three-layer meat into pieces and wash it, put oil in the pan over medium heat, pour in the three-layer meat and stir-fry when there is oil smoke coming out, then add water and soy sauce until the meat in the pot is not over, change the heat, put in an appropriate amount of sugar to enhance the color, put in the star anise, and simmer until the meat is crispy.

1. Cut the pork into small pieces and remove them in hot water.

2. Add oil, brown sugar and water to the pot, pour in the pork belly and condiments, add water and simmer for 40 minutes. Remove from the pan and pour the marinade over it.

3. Braised pork is a well-known popular dish, and all major cuisines have their own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.

The pork belly is first boiled whole until medium-rare, removed and washed, fried with skin, and then cut into pieces. Fry the sugar in the pot, put the pork, stir-fry, then pour in the soy sauce, dark soy sauce, salt and monosodium glutamate, heat the water, and reduce the juice over high heat.

Cut the pork belly into cubes, rinse it well, put a tablespoon of cooking wine and soak for an hour. Remove and drain. Put oil in a pan and stir-fry the meat pieces until they are slightly browned.

Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant. Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well. Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt.

Simmer the pork belly until it is crispy, put rock sugar on high heat to reduce the juice, and the soup is evenly wrapped on the meat.

It's easy to do! 1. Cut the bought pork belly (that is, the kind of lean meat and fat meat that used to be layered on top of each other) 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 the stew pot and boil for 1 and a half hours, at this time the soup should be very coarse and viscous (if the soup is too much, you can collect the soup on high heat, but you have to stand next to it and watch), add green peppers (the kind of bell peppers that are not very fat), you can add some coriander, then taste the saltiness, 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.

The family practice of braised pork, I have used this recipe for more than ten years, it is nutritious, sweet and fluffy, and melts in the mouth.

The process of braised pork can be roughly summarized as selecting meat and blanching.

Braised vertical meat.

Ingredients: pork belly, ginger slices, cooking wine, chopped shallots, green onions.

Flavoring: rock sugar, salt, light soy sauce, dark soy sauce, star anise, cinnamon, bay leaf, tangerine peel.

Method. 1. Prepare a pound of good pork belly, change the knife and cut it into square pieces, a little bigger is the best, the meat will be retracted when it is cooked, boil the water, put the meat pieces in cold water and annihilate the pot, put in the green onion ginger, cooking wine, boil for a few minutes, skim off the foam, take it out and rinse it, and control the moisture.

2. Boil water, add a small amount of oil, crush the rock sugar, put it in the pot and fry it, the rock sugar will melt and slowly turn from white to yellow.

3. When the color becomes darker and a little sticky, that is, when it is reddish-brown, the sugar color is fried, and the meat can be cut at this time.

4. Pour the meat pieces into the pot, turn them with a spatula, let the meat pieces be coated with a layer of syrup, moisten the color, then add light soy sauce and dark soy sauce, continue to stir-fry for a while, turn off the heat after frying, and replace it with a casserole stew, the taste will be more fragrant.

5. Prepare another casserole, pour the fried meat pieces in, together with the soup, pour in a few bowls of boiling water, the amount of water should not exceed the meat pieces, and then put 2 star anise, 2 cinnamon, 5 bay leaves, 1 teaspoon of salt, 2 small pieces of tangerine peel, 2 pieces of ginger, 2 green onions, if you like to eat spicy, you can put a dried chili.

6. Simmer on high heat for 3 minutes, then turn to low heat and simmer for 75 minutes, the smaller the fire, the better, remember Mr. Su Dongpo's famous saying? "Less fire, more water, it is the most beautiful when the fire is enough", a good meal is not afraid of being late, you must fully stew the fat of the braised pork, so that it tastes fat but not greasy, if it is a pressure cooker, it only takes 20 minutes to be enough.

7. 5 minutes in advance, drain the juice over high heat, at this time the meat pieces are already crispy, the color is red and bright, fat but not greasy, not to mention how fragrant, put it out of the pot and put it on the plate, sprinkle some green onions to decorate, not to mention how delicious it is, it is suitable for wine and rice.

Braised pork is eaten at home, first blanched when cooking, so that the fishy smell can be removed, then the oil is burned in the pot, rock sugar is added, the sugar color is fried, the meat is put in and stir-fried together, then seasonings are added, and it is cooked for 20 minutes.

The braised pork can be stewed with soybeans, and it is also delicious with bamboo shoots, first cut the braised pork into pieces, then boil the meat until it is half-cooked, scoop it up, put in the soybeans, and finally mix the sauce and put it in together.

You can clean the pork belly, cut it into small pieces, blanch it with hot water, then put rock sugar in the pot, put the meat in for coloring, you can add some cinnamon to add bay leaves, add star anise to stir-fry, you can pour in some cooking wine, and cook it slowly over low heat.