How to make a good braised pork? Please, thank you

In fact, if you want to make braised pork, you can use soy sauce to taste, if you want to have a beautiful color, you can put rock sugar to fry the sugar color, fried sugar color is more complicated for novices, so it is recommended to use dark soy sauce to color. And the taste is also relatively fragrant.

According to the method of making Dongpo meat. Dongpo has good meat color, fragrance and taste, and is deeply loved by people. Slow heat, less water, and more wine are the tricks to making this dish.

Dongpo meat, a famous dish in Hangzhou, is stewed with pork. It is generally a square pork of about two inches, half of which is fatty and half of which is lean, and it is fatty but not greasy, with a winey aroma, which is very delicious. Food Ingredients Ingredients:

1500 grams of pork belly ribs, 100 grams of green onions, 100 grams of sugar, 250 grams of Shao wine, 50 grams of ginger (pat loose), 150 grams of soy sauce. Method 1: Scrape and wash the pork belly ribs, cut them into 10 square pieces of meat, put them in a pot of boiling water and cook them for 5 minutes. 2. Take a large casserole, use a bamboo grate to cushion the bottom, first spread the green onion, put in the ginger pieces, and then neatly row the pork skin side down on it, add sugar, soy sauce, Shao wine, and finally add the green onion knot, cover the pot, seal the side seam of the casserole with peach blossom paper, put it on the fire, cover and seal it after boiling, simmer it with a slight fire, close to the end of the casserole away from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it in the steamer, and steam it for 30 minutes with a strong fire until the meat is crispy.

Note: 1. The pork is selected from Jinhua's "two-headed black" black pig as the best green onion, of which 50 grams are knotted with green onions. Flavor characteristics:

Thin skin and tender meat, red and bright color, mellow and thick juice, crispy and not broken, fragrant and glutinous but not greasy. Recipe 2 Ingredients: 600 grams of pork belly, 2 star anise, 1 coriander Accessories:

1 bottle of Shaoxing wine, 3 tablespoons of soy sauce, 1 tablespoon of rock sugar Method: 1. Cut the pork belly into square pieces, blanch it first, then smear it with soy sauce, then fry it in hot oil to color, remove it and rinse it with cold water immediately. 2. Put the meat pieces in the pot, add star anise and all seasonings to boil, change to low heat and cook until the meat pieces are cooked and rotten, about 1 hour.

3. When the soup is slightly dry, sprinkle with chopped coriander, then turn off the heat and take it out. Note: 1. Roast meat with wine instead of water, which not only removes the fishy smell, but also makes the meat soft and soft; The purpose of frying and re-burning is to completely remove the oiliness.

2. The meat quality of pork belly is thin but not firewood, fat but not greasy, and it is better to take the part where the meat layer does not fall off. Braised pork.

1000 grams of pork belly, 2 star anise, 3 green onions, 5 slices of ginger, 2 tablespoons of rice wine, 2 tablespoons of vinegar, 2 tablespoons of rock sugar, 1 tablespoon of dark soy sauce, 2 tablespoons of rose bean curd juice, 1 piece of rose bean curd.

Step 1: Rinse the meat, wipe it dry, and cut it into 3cm square pieces for later use.

Step 2: Stir-fry star anise in hot oil in a hot pan, add the flower meat and stir-fry for 5 minutes to force out the fat in the meat.

Step 3: When the meat turns slightly brown, pour out all the oil from the pan.

Step 4Add rice wine, vinegar, sugar, dark soy sauce, green onions, ginger slices, rose bean curd juice and mashed rose bean curd cubes and boil until boiling, open the lid and keep the heat high for 3 minutes.

Step 5: Cover the pot and turn to a simmer for 30 minutes, and cook until the soup is basically dry.

Step 6: The meat is super crispy and melts in your mouth. The fat is basically in the first batch, and it is controlled out, so you can eat it with confidence.

1000g pork belly with skin, 500g Huadiao wine, 300g Chinese cabbage, 80g rock sugar, 2 teaspoons salt, 80g green onions, 50g ginger, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, 2 teaspoons of dry starch.

Step 1: Scrape the remaining pig hair on the skin of the pork, wash it, put it in a pot of cold water, boil over high heat, cook until the blood powder floats, cook for another 5 minutes, remove it, and cut it into small cubes of about 4 cm.

Step 2: Cut the green onion into long sections, cut the ginger into large slices, lay a bamboo mat in the casserole, and put in the green onion segments and ginger slices.

Step 3Put the cut meat pieces into the casserole with the skin side down, add salt, dark soy sauce, then pour in Huadiao wine, and then add 200 grams of water.

Step 4Put the casserole on the stove and bring to a boil over high heat, skim off the foam, cover and simmer over low heat for 1 hour; Add rock sugar and simmer for another 30 minutes; Turn the pork pieces over and simmer skin side up for another 20 minutes.

Step 5Put the cooked meat skin side up in a large bowl and steam it in a steamer over high heat for 10-15 minutes.

Step 6: Put the washed cabbage into a pot of boiling water and blanch it until it changes color, remove it, squeeze out the water of the cabbage, mix well with a little salt and sesame oil and put it into a small casserole.

Step 7Put the broth into the wok and add an appropriate amount of water starch to make a sauce.

Step 8: Place the pork skin side up neatly in a small casserole and pour the sauce over the pork pieces.

1.Slow heat, less water, and more wine are the tricks to making this dish.

2.Dongpo meat should choose a whole piece of pork belly with skin, which is easy to cut into cubes, because the soy sauce contains salt, blanch and add a little salt, and put it in a casserole without adding salt.

3.Steam in a steamer for 30 minutes to make the meat fatty but not greasy.

5.You don't need to put too much dark soy sauce, and the sugar color itself is colored.

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 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, 5 bay leaves, 5 dried chilies, 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 pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

In this way, the [braised pork] that is fat but not greasy, and melts in the mouth is completed.

Braised pork is not only easy to make and easy to obtain, a delicacy that every household in China will make, braised pork can be made in the process of making appropriate other ingredients, such as dried beans, chestnuts, quail eggs, etc., after adding these ingredients will make the braised pork more nutritious.

To make braised pork, you need to prepare the ingredients first, and it is best to use pork belly for braised pork, which is the meat on the belly of the pig, where there is more fatty tissue and the fat is suitable. Seasonings include star anise, cumin, cinnamon, light soy sauce, Huadiao wine, pepper, ginger and green onions, etc., first put spices such as star anise, cumin and cinnamon in a mesh bag for later use. When all the processes are ready, the next step is to process the pork belly accordingly, first wash the pork belly and put the skin into a hot pot to remove the hair on the skin, cut it into pieces and put it in a pot of boiling water to cook and remove it for later use, this process can remove the spoils and blood on the surface of the pork.

Put cooking oil in the cold pan and burn it until it is 60% hot, pour all the pork belly into the pan and fry it until golden brown, here it should be noted that the pork should not be fried too much, otherwise the taste of the pork will become chai, the pork is removed after frying, and the fat in the pot is removed and re-put into the fresh cooking oil. Re-put the ginger slices into the pot and fry until fragrant and take out, then put in the fried pork belly, Huadiao wine and the seasoning package prepared above, boil over high heat and simmer over low heat for more than an hour, and when the pork is soft, you can put an appropriate amount of salt, pepper and other seasonings into the pot, and then simmer again until the water in the pot is dried and can be eaten.

In the process of making pork belly, you can also add an appropriate amount of other ingredients, such as quail eggs, dried beans, beans, etc., these ingredients are mixed with pork to absorb the fat in the pork, and can also increase the layering of braised pork. Braised pork has different practices and styles in each cuisine, which also reflects the breadth and depth of Chinese cuisine and the wisdom of laborers.

Braised pork, a common delicacy in families, is also an indispensable dish at many banquets. A chef who can really do a good job of braised pork can make braised pork to the extreme, so that the braised pork is not greasy at all, and it is not too soft. It is a very moderate taste, which not only ensures that the tender taste of the braised pork remains unchanged, but also allows the whole braised pork to exude that salty and fragrant taste.

I once watched Mr. Huang Lei make braised pork many times in the life he longed for. However, Mr. Huang Lei's method of doing it is not the same every time, such as using rice wine rock sugar to burn braised pork, using rock sugar to fry the braised pork with sugar color, and stewing out braised pork, in addition to these methods, some people will use fermented bean curd to make braised pork, and the burned meat is very soft and rotten, and fat but not greasy. Everyone has different methods, but I think that if you really want to make the perfect braised pork, you must have a grasp of the heat and ingredients, so as to make the braised pork more delicious.

In fact, in the process of stewing, the braised pork will also have a little oil, but we can take the same approach as Mr. Huang Lei, that is, before the braised pork is really stewed, use oil to stir-fry the meat in advance, so that the fat in this oil comes out, we have to take out the braised pork, leave the remaining oil in the pot, and then take the braised pork to the casserole, and stew it with fermented bean curd, light soy sauce, and dark soy sauce, which can adjust the color, so that the braised pork is really not oily. If we don't take out the braised pork after frying it, but directly put it in the pot and add water to stew, then how to make this braised pork, it is greasy, because its fat is still in it, even if quail eggs, gluten, lotus root slices are added, the meat is still greasy.

These things are just ingredients, it is full of the soup of this braised pork, but the fat of this braised pork is still in this pot of meat, so you can go to fry the meat in advance, the braised pork really does not need to be particularly soft, because the braised pork the size of the mahjong block itself, if the stew is particularly soft, it will melt away in the mouth, and you can't taste any of the meat flavor, especially the lean meat, it can't stand two or three hours of stewing, more than an hour, the braised pork can be out of the pot.

Braised pork is a home-cooked delicacy. To make braised pork, choose pork belly. First, put the pork belly in a pot under cold water with cooking wine, and blanch the green onion and ginger. Then cut it into evenly sized pieces. Stew with marinade.

If you want to make braised pork delicious, you must add a little more oil, and you must choose the kind of pork that is particularly fatty.

I think it's best to add some sugar when cooking braised pork, which will make the finished braised pork more delicious.

For the production of braised pork, it is mainly to use boiling water in the early stage, and when cooking the meat, it must be boiled thoroughly, and rock sugar must be used in the boiling process, and brown sugar must not be used.

Clean the pork belly and cut it into pieces about 2 cm square.

Cut the shallots into long sections, cut the ginger into slices, and prepare two star anise and a small piece of cinnamon for later use. You don't need too many spices to make braised pork, just a few ingredients.

Add an appropriate amount of water to the pot, put the cut pork belly pieces in a pot under cold water, boil over high heat and skim off the foam, then add a little cooking wine to remove the smell, cook for 2 minutes and then remove it.

4.After removing the pork belly, rinse off the remaining foam on the surface with hot or lukewarm water, and then dry it for later use. Do not rinse the meat with cold water after blanching, because the temperature on the surface of the meat is still relatively high at this time, and the cold water will shrink the meat and make the pork belly not easy to stew.