How to make braised pork delicious! What do you want?

1. Meat selection: the best choice for rib meat. Now I am very satisfied with the fact that I can buy a good pork belly in the supermarket, and I dare not find fault with the delusion, if this is the countryman's own pig, it should be so fragrant, and the whole dish is equal to half the success, which is not an exaggeration at all.

2. Ingredients: 2 star anise, 15 Sichuan peppercorns, 1 onion, 1 whole garlic, rock sugar, salt, a bottle of beer. 3. More than a pound of meat, cut into mahjong-sized squares, according to personal preference, soak in cold water with cooking wine for a while, boil a pot of water at this time, wait for the water to boil, put the meat into the boiling for 5 minutes, take it out, and rinse it with warm water.

4. Coloring: Stir-fry sugar. On low heat, a little oil in the pot, pour in about 50g of rock sugar, slowly stir-fry until melted, then the color becomes darker and finally there is a feeling of bubbles.

This is more difficult to grasp, you can fry until the color changes. Pour in the meat and color it evenly. 5. Add the above ingredients, in addition to salt, cover the pot after boiling, simmer for an hour and a half, if the meat is a little more, add some water, open the lid, and collect the juice over high heat, to ensure that the soup is basically parallel to the meat when the juice is collected, add some salt while receiving, and receive the soup to wrap the meat only a little when it is good.

I cut smaller pieces, and the meat was bought averagely. The fat meat is as tender as tofu brain, hehe, it's smart to eat

Method 1: 1: Cut the meat into mahjong-sized cubes, put it in the pot and cook for 15 minutes, then take out the meat, rinse it with cold water and set aside.

2: Wash the pot and put it on low heat, put a little base oil in the pot, then add 20 grams of brown sugar to the oil, and stir quickly with a spoon. Wait until the sugar melts and turns red and bubbling, add another 50 grams of water, stir well, and put the juice into a bowl for later use.

Three: Put 100 grams of oil in the pot, wait for the oil to heat until 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, dripping the juice 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 brown sugar, brown sugar should not be 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. Method 2:

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

Put oil in the pot and heat it, put in the sugar and stir-fry, put in the meat pieces when it becomes sugar-colored, 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. Or: Materials:

Pork belly, brown sugar, spices, monosodium glutamate, green onion, ginger, garlic Method: 1. Put oil first, add brown sugar, boil until foaming, add meat and fry the oil, add cooking wine and other ingredients, and 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.

Ingredients: 500g pork belly with skin, 3 star anise, 1 cinnamon, 25g ginger, 20g chives, 5 rock sugars, 1 tablespoon (15ml) cooking wine, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce (15ml), a small amount of salt. Method:

1. Cut the pork belly into pieces about 2 cm square. 2. Add an appropriate amount of cooking wine to the cold water, and soak the sliced pork belly for 15 minutes. Boil an appropriate amount of water in a pot, put the soaked pork belly into the boiling water and boil to change color, remove it, wash it, drain it and set aside.

3. Heat the pot without oil, put in the boiled pork belly pieces, stir-fry until the surface is slightly discolored and the oil is released, pour out the excess oil, and put out the pork belly for later use. 4. Wash the pot, put in 1 tablespoon (15ml) of oil, add rock sugar to boil, when the color of the rock sugar solution becomes darker, pour in the fried pork belly pieces, stir-fry evenly. 5. Add cooking wine, light soy sauce and dark soy sauce and stir well.

6. Add boiling water, cover the braised pork, bring to a boil, and skim off the foam. Add ginger, green onion (knotted), star anise (seasoning) and cinnamon. 7. Cover and turn to low heat, keep the water slightly open, simmer for about 1 hour, pay attention to the observation in the middle, and do not boil the water dry.

8. When the meat is soft, open the lid, add salt to taste, turn to high heat and burn, when the broth thickens and becomes viscous.

How to make Suzhou-style braised pork: 1. Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water. 2. Put cold water in a basin, add a tablespoon of cooking wine, add pork belly pieces, and soak for 15 minutes.

Gourmet China] 3. Put the soaked pork belly pieces and dried hawthorn slices into a casserole, add enough water, at least two inches higher than the meat pieces. 4. Boil over high heat for 30 minutes, and keep skimming off the surface foam with a spoon in the middle. 5. Turn to low heat and boil slightly for one and a half hours.

In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I can do without it if I don't have it. Ingredients for Suzhou-style braised pork: pork belly with skin, dried hawthorn slices, dark soy sauce, rock sugar.

Braised pork in the family Generally speaking, the practice of braised pork in restaurants or other places is more complicated, and it is difficult to fully realize it at home. First, choose a few pieces of pork belly and cut them into pieces 3 cm long and 1 cm wide, and the size is as uniform as possible. Remember, be sure to remove the hair and wash it repeatedly with water.

Otherwise, the meat will smell weird) Next, prepare the seasoning: green onions, cut into sections;Garlic, cut only one knife per clove;Ginger, diced;Sichuan pepper, several;Big material, two;cinnamon, a small piece. Put these in a bowl and set aside.

Thirdly, take an iron pot, put it on the fire, add water, boil, put the meat into the pot, remove the foam, wait for the meat to be slightly hard, take it out, and drain the water. (This can also remove the strange smell of meat) Fourth, take a clay pot, add a little water, and put it on the fire. Fifth, take an iron pot, put it on the fire, the pot is hot, add an appropriate amount of oil, after the oil is hot, add a few sugar, at this time, the shovel should keep stirring, when the oil foam turns up and down, go down to the meat, keep turning, so that the meat is evenly colored.

The heat of the sugar is dipped in the waterOtherwise, it will be extremely unpalatable) Sixth, put the seasoning in a pan, stir-fry, and add a little soy sauce. Seventh, put the meat into a clay pot and add an appropriate amount of green water.

Boil. After the eighth boil, turn off the heat and about 50 minutes. 9. Add cooking wine, salt and cook for another 15 minutes.

Tenth out, eat!The selection of materials in each part should be mastered, and it will be better to practice a few more times. This method is perfect for home production.

Method 1. Raw material.

About a pound of pork belly and an appropriate amount of cooked quail eggs.

Seasoning. 600 grams of Shaoxing Huadiao wine, about 2 grams of Pu'er tea, a small handful of chives, a piece of ginger, 3 large ingredients, a small piece of cinnamon, 4-5 bay leaves, 4 tablespoons of light soy sauce, 100 grams of rock sugar.

Method:Wash the pork belly and cut it into 2 cm cubes.

Bring the pork belly to a boil in a pot of cold water.

Then take it out, rinse it with hot water again, remove the impurities on the surface, and control the moisture for later use.

Peel the cooked quail eggs, fry them in hot oil until the surface is wrinkled (you can also fry them), and set aside.

Put the blanched pork belly into a casserole, add the chives, ginger, spices, bay leaves, cinnamon, rock sugar, soy sauce, and pu'er tea.

Pour in the Huadiao wine, and the wine should cover all the pieces of meat.

Cover with a lid, bring to a boil over high heat, reduce to low heat and simmer for 3 hours.

Add the quail eggs and simmer for about 15 minutes, then reduce the juice over high heat.

Method 2:Raw material.

1 piece of pork belly with skin, dried hawthorn slices, dark soy sauce, rock sugar, 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.

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

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

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.

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.

Hello, dear, I'm happy to answer your questions, how to make braised pork with braised pork seasoning, and the recipe is as follows: 1Wash the pork belly and cut it into small cubes2Light soy sauce, dark soy sauce, and cooking wine according to 1:

The ratio of 1:1 is good. The amount can be determined according to the amount of meat and personal taste.

3.Take 1 small piece of ginger and cut into slices. Prepare an appropriate amount of bay leaves, star anise, cinnamon, and peppercorns, and do not put them if there are no peppercorns.

4.Pour an appropriate amount of cooking oil into the wok, put the ginger in the pan when the oil is hot, then add the chopped pork belly and stir-fry over high heat. After the meat is broken (no red blood streaks are visible), pour the sauce made of light soy sauce, dark soy sauce and cooking wine into the pan.

5.Continue to stir-fry until the meat is all colored, then add bay leaves, star anise, cinnamon, and Sichuan peppercorns. Stir-fry a little, add boiling water, at least the meat, add the lid and turn to low heat and simmer.

Add salt when half of the water is left, you can taste the soup and decide how much salt to add, generally speaking, the soup should be heavier, and the final stew will taste just right. 6.When there is not much water in the pot, turn the heat to reduce the juice, and leave a little soup to turn off the heat and remove from the pot.

The processing technology and seasoning of braised pork are different, and each family has its own habits.

Method 1.

Braised pork. Ingredients: pork belly, dark soy sauce, star anise, ginger duan, 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. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before cooking;

Method 2: 1Wash 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;

Braised pork. 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 dark soy sauce, and burn the marinade seasoning packet;

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

Method 3: <>

Braised pork. Ingredients: 500 grams of pork belly, 3 tablespoons of soy sauce, 2 tablespoons of Shao wine, 3 tablespoons of sugar, 2 large ingredients, appropriate amount of salt, green onions, and ginger slices.

The production process. 1. Wash the pork and cut it into pieces of appropriate size, put it in a pot of boiling water and boil for 5 minutes, wash it with water, and set aside;

2. Put the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat, wait until the sugar is completely melted and fine bubbles emerge on the edge, pour in the boiled pork;

3. Stir-fry the meat pieces for 5 minutes, fry the sugar evenly on the meat pieces, pour out some of the oil in the pot, fry the green onions, ginger slices, and ingredients slightly, add soy sauce, enough water and an appropriate amount of salt, boil over a strong fire, and then simmer over low heat until the pork is cooked and rotten, and then you can get out of the pot.

Note: When sugar-coloring pork, be sure to stir-fry thoroughly; Pour out some of the oil to avoid being too greasy after it is finished or touched; Try to add water at one time.

If you need to add water during the simmering process, you must add boiling water; Friends with conditions can also add some fennel when increasing the ingredients.

Cut the pork belly into small pieces, square, each piece has skin and fat and lean meat, boil a small pot of water, put the meat pieces into the family Liangxin to cook for 5 minutes, boil the blood stain and foam, take it out and rinse the key shed clean, drain the water.

In fact, if you want to make braised pork, it is best to choose 586 as the best seasoning, you can buy a package of spices for the braised pork, which is very delicious. It's also delicious and convenient.

Under normal circumstances, I told me that life is to make braised pork, and if you want to come, give me seasoning, right? You can directly proceed from three aspects.

How to choose braised pork is to choose the kind of spice with three layers of flowers, and dark soy sauce and sugar are indispensable in the process of choosing the kind of spice with three layers.

Choose the best seasoning for pork belly and roast chicken.

Braised pork usually chooses three layers of pork belly to make, the meat needs to be slightly fatter, when cooking, first need to stir-fry the pork oil, pour some cooking oil into the pot, and then add the pork belly to stir-fry, so that the oil will come out little by little, and so on when the pork skin appears brown, there is a lot of lard in the pot.

Braised pork only needs 5 kinds of seasonings.

That is, green onions, ginger, star anise, bay leaves, cinnamon, and these 5 spices do not need too much, usually a pound of pork, 1-2 bay leaves, 2 star anise, cinnamon a small dig plum pieces, so that the meat fragrance is strong, and will not lose its own meat fragrance.