Who knows how to make pork in sauce, how to make pork in sauce how to make pork in sauce how to make

Scrape and wash the pork and cut it into 10 pieces, put it in a pot of water, boil it over a strong fire, and then wash it in cold water. Cut the green onion into sections. Ginger is flattened with a knife.

The medicine is firmly bandaged with a white cloth; Add water to the pot, put in the meat, soy sauce, salt, green onion and ginger, and medicinal materials, press the meat with a bamboo operator, burn it on a strong fire, skim off the foam, move it to a slight fire and simmer, until the meat is cooked, take out the skin and put it on the plate to cool. Bring the soup to a boil, skim off the oil slick, let it cool and pour it into a meat plate. When eating, remove the meat, cut it into thin slices and put it on a plate.

Sauce pork preparation 1Select 30 35 kg of tender pork as raw materials, cut off the whole white meat, cut off the elbows, remove the bones, cut the meat pieces 25 cm long and 16 18 cm wide, trim the residual hair, blood stains, put it in the cold water pool and soak it for 8 hours, take it out and put it in the boiling water pot, add auxiliary materials (except for wine and sugar), take out the impurities of the soup noodle oil slick at any time, take it out for about 1 hour, wash the meat with cold water, skim the oil in the pot, take it out and filter it for later use. 2.

Put bamboo strips or bones on the bottom of the pot to prevent the meat pieces from sticking to the bottom of the pot. According to the hardness and softness of the meat pieces (the hard ones are placed in the middle), place them in the pot one by one, with moderate tightness, leave a soup hole with a diameter of 25 cm in the middle of the pot, pour the original soup into the pot, the soup is level with the meat, and cover the pot. 3.

Boil over high heat for an hour, then cook over low heat for another 1 hour; In winter, boil for 2 hours on a high fire, and increase the time appropriately on low heat. 4.15 minutes before cooking, add wine and sugar, and pour the soup over the meat with a spoon, and let it simmer for a few more hours to remove from the pan, which is the finished product.

When leaving the pot, use a spatula and spoon to remove the meat pieces in order and put them on a plate, and then apply the soup in the pot to the meat in two batches. ]

Food raw materials 5000 grams of pork with skin, 1000 grams of soy sauce, 200 grams of refined salt, 50 grams of green onions, 50 grams of ginger, 25 grams of cloves, 5 grams of sand kernels, 5 grams of jade fruit, 3 grams of grass fruit, 3 grams of angelica angelica, 10 grams, 3 grams of cumin, 25 grams of cinnamon. 1. Scrape and wash the pork and cut it into 10 pieces, put it in a pot of water, boil it over a strong fire, and then wash it in cold water. Cut the green onion into sections, pat the ginger flat with a knife, and wrap the herbs firmly with a white cloth.

2. Add water to the pot, put in the meat, soy sauce, salt, green onion and ginger, and medicinal materials, press the meat with a bamboo operator, burn it on a hot fire, skim off the foam, move it to a slight fire and simmer, until the meat is cooked, remove the skin and put it on the plate to cool. 3. Bring the soup to a boil, skim off the oil slick, let it cool and pour it into the meat plate. When eating, remove the meat, cut it into thin slices and put it on a plate. ]

The preparation of the sauce fragrant pork is as follows:Ingredients: 2500 grams of pork (rump tip).

Excipients: 100 ml of rice wine, 150 ml of light soy sauce, 20 ml of dark soy sauce, 80 grams of rock sugar, 50 grams of plum, a small amount of cinnamon, an appropriate amount of Sichuan pepper, a small amount of bay leaves, a small amount of star anise, 50 grams of ginger, a teaspoon of salt.

Steps: 1. Wash the fresh pork with the skin and cut it into several small pieces with a knife to facilitate better flavoring.

2. Prepare the required seasonings, put the light soy sauce and dark soy sauce in the same bowl, the rice wine and plum used here are indispensable.

3. Place the pork in the pressure cooker.

4. Put the rock sugar and plum into the pot.

5. Put bay leaves, cinnamon, peppercorns, star anise, and ginger into the pot.

6. Put in half a bowl of rice wine.

7. Add light soy sauce and dark soy sauce, and the light soy sauce is light.

8. Then add a teaspoon of salt.

9. After putting all the seasonings in, hold the pot with your hands, shake the body of the pot to mix the seasoning and meat.

10. Then cook the meat with the function of the pressure cooker to cook the meat.

11. Put the pork and broth together in a wok, and thicken the soup slightly over high heat.

12. Leave a small portion of the soup on it.

13. Slice the pork after cooling, and then put it on a plate, a fragrant secret sauce pork is very delicious.

The preparation of the sauce pork is as follows:Ingredients: 400 grams of pork tenderloin, 1 pack of quail eggs, 2 Qingyang chilies, 10 garlic, 1 4 tbsp pepper, 1 3 cups of shochu.

Excipients: 1/2 cup soy sauce, 2 tablespoons sugar, 3 tablespoons cooking wine.

Steps: 1. Cut the pork loin into large pieces and soak it in cold water for about 30 minutes to remove the blood.

2. Put the meat in a pot, pour in enough water for the meat to submerge, pour in the soju and cook for a while.

3. Rinse the cooked meat with cold water.

4. Put the meat in the pot again, pour in enough water to soak the meat, then add pepper and whole garlic, and simmer until the meat is cooked.

5. Scoop out the cooked meat and tear it into strips.

6. Take out the pepper and garlic from the boiling water, add the torn meat, quail eggs, Qingyang pepper, add seasonings, and cook for a while.

1. Ingredients: an appropriate amount of plum meat, an appropriate amount of dark soy sauce, white wine, sweet noodle sauce, barbecued pork sauce, spices, and Sichuan peppercorns.

2. Clean the pork first and use kitchen paper towels to absorb the surface moisture; Then cut it into long strips, the sauce will shrink in size when it dries, so don't cut it too small.

3. Wear a rope at one end of the meat strip. Hang in a cool and ventilated place for a day and a night to remove moisture from the meat; The next day, you can feel that the meat is visibly dry, and you can start marinating.

4. The sauce meat has its own flavor, the key is that the marinade is different, adding sweet noodle sauce and barbecued pork sauce is sweet sauce meat, if only soy sauce is salty sauce meat.

5. The ratio of soy sauce and sweet noodle sauce and barbecued pork sauce is basically 2 to 1 to 1, and then add two large spoons of liquor, the liquor used to make sauce meat tastes better than cooking wine, and the salt is not used at all; Stir all the seasonings well, and it is the sauce for marinating, and the amount depends on the meat. Place the meat in a container large enough and pour in the sauce so that the meat can soak completely.

6. Add a little Sichuan peppercorns. Add a little more ingredients.

7. Seal the container completely and put it in the refrigerator for a period of time.

Recipes for sauce pork.

Sauce pork recipe and processing method.

Ingredients: 5000 grams of pork.

Spices: 12 grams of star anise, 10 grams of cumin, 8 grams of ginger, 8 grams of angelica, 8 grams of licorice, 6 grams of Sichuan pepper, 6 grams of cinnamon, 6 grams of nutmeg, 5 grams of white cardamom, 5 grams of tangerine peel, 3 grams of Caokou, 1 gram of bay leaf, 1 grass fruit, half of Luo Han Guo.

Ingredients: 500 dried yellow sauce, 500 ml light soy sauce, 300 grams of cooking wine, 300 grams of green onions, 200 grams of ginger slices, 120 grams of refined salt, 50 grams of dark soy sauce.

Specific processing and production steps:

1. Put 500 grams of dry yellow sauce into a basin, add 1000 grams of water to dissolve and dilute, and set aside.

2. Spices: 12 grams of star anise, 10 grams of cumin, 8 grams of ginger (cracked), 8 grams of angelica, 8 grams of licorice, 6 grams of Sichuan pepper, 6 grams of cinnamon, 6 grams of nutmeg, 5 grams of white cardamom, 5 grams of tangerine peel, 3 grams of grass cowardice, 1 gram of bay leaves, 1 seeded grass fruit, half of Luo Han Guo, and put it into the bag. Soak the bag in water for 30 minutes, then remove the water and set aside.

3. Cut 10 catties of pork into pieces, each piece weighs about 1000 grams -1250 grams, don't cut too small, put it in water to soak in bleeding water after cutting, put it into the pot and add water to submerge it after taking it out, add 50 grams of cooking wine to blanch, blanch for 5-10 minutes after boiling over high heat, take it out and rinse it clean, and set aside.

4. Add 10 kg of stock or water to the stainless steel bucket, put the leak in the soup bucket, pour the diluted dry yellow sauce into the soup bucket through the leak, and throw away the residue of the dry yellow sauce. Then put in 500 ml of soy sauce, 50 grams of dark soy sauce, 120 grams of refined salt, 300 grams of green onions, 200 grams of ginger slices, a soaked material package, put all the ingredients into the high heat after boiling, put in 300 grams of processed beef pieces and cooking wine, boil again and cook for 90 minutes, turn off the heat and soak for 5-6 hours to get out of the pot.

Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Wash the pork first.

Prepare garlic, sauce, cinnamon, star anise, peppercorns, and orange peel.

Prepare the dark soy sauce in a bowl and mix well with salt and sugar.

Put the pork in the electric pan.

Add the ingredients from step 2.

Pour in dark soy sauce. Pour water, just over the meat, the voltage cooker set the meat standard time is up, and the pork sauce is ready.

Take it out, and look, the oily, sauced tenderloin is dry.

Slowly cut the meat into thin slices.

Then pat the minced garlic, pour the vinegar and mix well.

Pour the sauce over the meat slices and you're done.

Hello, pro typing may be a little slower, you forgive me [gluttony].

Sauce pork can do this: Cut the pork loin into large pieces, soak in cold water for about 30 minutes, remove the bloodStep 2 How to make the sauce pork**Put the meat in a pot, pour in enough water for the meat to submerge, pour in the soju, and cook for a whileStep 3 Cooking with sauce porkRinse the cooked meat with cold waterStep 4 Simple method of sauce porkThen put the meat in the pot, pour in enough water for the meat to soak through, then put the pepper, whole garlic, and simmer until the meat is cookedStep 5 How to eat the sauce porkTake out the cooked meat and tear it into strips.

The following are the ingredients that need to be prepared: 2 servings, 400 grams of pork loin, 1 pack of quail eggs, 2 Qingyang chili peppers, 10 garlic, 1 4 tablespoons of pepper, 1 3 cups of white wine, half a cup of soy sauce, 2 tablespoons of sugar, 3 tablespoons of cooking wine.

The materials that need to be prepared in advance include: 500g pork, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of orange peel, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount of flavored freshness, and appropriate amount of vinegar.

1. Wash the pork.

2. Prepare garlic, sauce, cinnamon, star anise, dark soy sauce, Sichuan pepper and orange peel.

3. Prepare dark soy sauce in a bowl, add salt and sugar and mix thoroughly.

4. Put the pork in the voltage pot.

5. Add the sauce.

6. Pour water, just over the meat, and set the meat standard file in the voltage cooker.

7. When the time is up, take it out.

8. Cut into thin slices.

9. Pat the minced garlic, pour the vinegar and mix well.

10. Pour the meat on the slices.

Spiced pork sauce.

Material. 3 catties of pork belly, dark soy sauce, light soy sauce, rice wine, rock sugar, 1 section of ginger, 3 bay leaves, 1 grass fruit, 1 cardamom, 2 dried chili peppers, 3 star anise, 10 Sichuan peppercorns, 1 tablespoon of white wine.

Method. 1.Cook all the seasonings together for 15 minutes, then turn off the heat and allow to cool thoroughly (more than 2 hours is best).

2.After washing the pork belly, dry it, put it in the seasoning soup, cover it with plastic wrap and marinate it in the refrigerator for three days, during which time it will be turned over once a day to evenly absorb the flavor.

3.Take out the marinated meat and dry it, tie it with a rope and hang it in a cool and ventilated place to dry it for three days in autumn and winter. In spring and summer, use chopsticks to empty on the plate, and leave the refrigerator to dry for more than four days without covering plastic wrap. Steam over medium heat for 40 minutes and slice it.

Tips. 1. After air drying, the volume of the meat will shrink by about 1 3, and the meat will become compact. Therefore, it is more appropriate to choose a width of 10cm when buying pork belly.

2. After the meat is washed, the surface moisture must be dried before marinating, so as not to cause deterioration caused by too much raw water in the marinade. 3. If the taste is heavy, you can put an appropriate amount of salt in the seasoning and then boil.

Sauce meat. Material.

2000g of pork belly, 350g of dark soy sauce, 500g of liquor, 10g of salt, 100g of sugar, star anise, tangerine peel, how to make it.

1.All ingredients except liquor are boiled in a pot and let cool. (After cooking, the salt and sugar can be dissolved, and the spices can be better flavored.) ）

2.Pour in the white wine and mix well, then dip in the pork belly. (The pork belly does not need to be washed, it is marinated directly, so that it is not easy to spoil, and it is more original, so it is soaked and washed when eating.) If you must wash it, it must be fully dried before pickling after washing. ）

3.After marinating for 2-3 days, hang in a ventilated place for 10-15 days before serving. (When marinating, the meat should be turned over every other day to ensure that the marinade is even.) ）

Method. 1.Remove the rib meat and cut it into pounds or so.

Sauce pork. Sauce pork.

Cubes, soak in cold water for 3 hours, remove and wash;

2.Put it in the old marinated pot, add pig's trotters, fennel seeds, peppercorns, wrap it with a cleaning cloth, put cinnamon, ginger, green onion, and salt into the pot and boil it over low heat;

3.Simmer for one and a half hours, remove the meat, put it in cold water, and remove the foam on the surface of the soup;

4.Then put the meat into the pot, add a small amount of cold water, boil on the heat, and then change to low heat and simmer until the meat is rotten and the soup becomes thicker;

5.Finally, the meat is taken out, and each piece of meat is brushed with a layer of original brine on one side with the skin on the side, and then it can be served.

Tips for crafting. The recipe for pork sauce is very simple, as long as you follow the recipe step by step, you will be sure to enjoy a delicious dish, soak the meat in cold water, and add some ice cubes to the cold water in the summer to ensure that the meat is fresh.

2.When boiling meat for the second time, the heat should be constantly adjusted and the meat should be constantly turned to ensure that the flavor enters the meat evenly.

3.This dish requires 5000 ml of braised soup. The historical and cultural cuisine is the traditional famous food of Taiyuan Liuweizhai delicatessen, which is very rich in local characteristics, and has been passed down to this day, and is praised by everyone.