I have tried many ways to make braised pork, but it doesn t taste very good, so let s help

Braised pork can be said to be a common dish, and the method is definitely different in different places and different people. When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all. Wash the meat and cut it into cubes, 2 cm square, do not blanch with water, pour an appropriate amount of oil directly into the pot (I use peanut oil), put the meat into the pot after the oil is hot, and fry!

The process of frying is indispensable, one is to remove the lard * from the fatty meat, which is not greasy to eat, and the other is to increase the flavor of the meat (personal experience.........The fire should not be too violent), fry until the appearance of the meat is somewhat golden, stop the fire, remove the meat, and pour out the oil. Another pot, pour an appropriate amount of oil, put in green onions, ginger, peppercorns and stir-fry, especially remind that the garlic should be enlarged, slightly patted, peeled, no need to cut, put in the whole, at least one head, stir-fry together until fragrant, and then it is very important - don't forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tablespoon, (I put 2 spoons,) don't be afraid to put too much, the meat is like sugar.

Then pour in the soy sauce, not too much. Be quick, or the sugar will be mushy. After boiling the juice, pour in the fried meat, stir-fry, pour in water (bone broth is the best, unfortunately I don't have time to boil), and then - on the pressure cooker!

If you have time, or don't have a pressure cooker, simmer slowly, at least for an hour, the more rotten, the better, and don't forget to add water in the meantime). The water in the pressure cooker can be slightly submerged with the meat, add salt, increase the ingredients, boil over high heat, cover and simmer for 25 minutes, stop the fire and cool naturally, open the lid after no pressure, and then collect the juice, after the juice is thick, add a little monosodium glutamate, stop the fire and remove from the pot.

Ingredients: 500 grams of pork belly, appropriate amount of ginger, appropriate amount of star anise, 10 grams of cooking wine, 5 grams of dark soy sauce, 15 grams of rock sugar, 2 grams of salt, 3 grams of chicken essence. Cut the pork belly into cubes.

Blanch for 3 minutes. Stir-fry ginger slices and star anise in a pot. Pour in the pork belly.

Pour in the cooking wine, dark soy sauce and stir-fry to color. Add boiling water to cover the meat pieces. Pour in sugar and salt and simmer for 40 minutes.

Pour in the chicken essence over high heat to reduce the juice. <

Ingredients: 500 grams of pork belly, appropriate amount of ginger, appropriate amount of star anise, 10 grams of cooking wine, 5 grams of dark soy sauce, 15 grams of rock sugar, 2 grams of salt, 3 grams of chicken essence.

Cut the pork belly into cubes.

Blanch for 3 minutes.

Stir-fry ginger slices and star anise in a pot.

Pour in the pork belly.

Pour in the cooking wine, dark soy sauce and stir-fry to color.

Add boiling water to cover the meat pieces.

Pour in sugar and salt and simmer for 40 minutes.

Pour in the chicken essence over high heat to reduce the juice.

The method of braised pork to make it tender and delicious is very simple, and the steps are as follows:

Ingredients: pork, rock sugar, green onions, ginger slices, star anise.

1. Blanch the meat in a pot.

2. Take out the meat and put it in a pan to fry dry.

3. Fry until golden brown and take out.

4. Leave a little bottom oil in the wok, add 20 grams of rock sugar, first turn on high heat to fry the rock sugar, then turn to low heat and fry slowly, stir constantly with a spoon, when the rock sugar bubbles, the bubbles change from large to dense small bubbles, and the sugar color is fried.

5. After the sugar is fried, add the fried pork belly pieces and stir-fry them a few times quickly to evenly coat the surface of the meat pieces.

6. Add an appropriate amount of boiling water, then add green onions, ginger slices, star anise, cinnamon, bring to a boil over high heat, turn to medium-low heat, cover the pot and simmer for 45 minutes. At this time, you must add boiling water, if you add cold water, the meat will shrink and the sugar color will crystal.

After a few minutes, the meat pieces are already seven or eight medium-cooked, add an appropriate amount of salt to taste, cover the pot and simmer for another 15 minutes. To make braised pork, add salt not too early, if you add salt too early, the meat is easy to firewood, and it is not easy to stew; The meat should be stewed until it is medium-cooked and then salted, which will not make the meat more flavorful.

8. After 1 hour of low heat and slow simmering, the braised pork has become very soft and glutinous, at this time, turn on the high heat, collect the soup a little, the color of the braised pork will become very beautiful, turn off the heat, put it out of the pot and put it on the plate.

The tender and delicious braised pork is made as follows:Ingredients: 500 grams of braised pork, 1 chives, appropriate amount of rock sugar, 6 dried red peppers, 4 slices of ginger, 3 star anise, 4 bay leaves, 1 tablespoon of salt, 1 2 tablespoons of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, etc.

1. Prepare other auxiliary materials that need to be cooked.

2. Wash the pork belly and cut it into cubes according to your preferred size.

3. Put the chopped pork belly in a pot under cold water, add ginger slices, and pour in the cooking wine that makes an appropriate amount of pure empty brother, boil over high heat, blanch it, and skim off the foam. Remove and drain, and set aside.

4. Put the drained pork belly pieces into a waterless and oil-free pot and stir-fry over low heat.

5. Pour in an appropriate amount of light soy sauce and dark soy sauce to color, and stir-fry until each piece of pork belly is evenly colored.

6. Don't put away all the soup, just leave a little bit, and add half a spoon of monosodium glutamate before leaving the pot to improve the freshness.

7. The braised pork is ready.