How to make braised pork so that it is not greasy and has a good taste?

Teach you the easiest way: (not greasy, quite delicious) 1. Cut the pork belly into cubes and wash it. Under hot water.

2. After the hot water, put the meat pieces into the pot, add water that is more than a finger higher, and color it in the dark soy sauce (Lee Kum Kee), ginger slices, salt, star anise, and spicy can add some dried chili peppers, and pour in some rice wine (rice wine is sweet, so there is no need to add sugar, and the rice wine can also remove the smell of fishy meat and increase the flavor). Simmer over low heat, when the water in the pot is almost parallel to the meat, it is almost good, but the most important thing: add some red dates at the end (red dates are very critical, red dates can replenish blood and are very nutritious, and the main purpose of putting greasy is to remove the greasy feeling, so that people can eat oily but not greasy) After putting in the red dates, after simmering for about a minute, this fragrant braised pork can be out of the pot.

It's just delicious!

Remember.

Braised pork is a well-known delicacy, but some people are very tired of making it. If you want to make braised pork that is not greasy, you need to fry the pork belly before cooking, then fry the sugar color, fry the pork belly, add the seasoning, add a little water to stew the pork belly, and finally reduce the juice on high heat. The braised pork that comes out of this way is not greasy at all, it is crispy on the outside and very tender on the inside.

Many people like to eat braised pork, but many people don't know how to make braised pork, or the braised pork is not delicious, either too fat and greasy, or too hard and too hard, all in all, it is not delicious. In fact, there are a few tricks that must be mastered to make a delicious braised pork. <>

First of all, when we choose the ingredients of braised pork, we must have fresh pork with fat and lean. After washing the pork belly, cut it into small pieces, and then fry it in a pan of oil for a short time, and the surface can be golden brown. The reason why the pork belly is fried in a pan is to make it crispy on the outside and tender on the inside.

We multiply the fried pork belly and set aside. Next, we prepare some green onions and garlic. Heat the oil, fry a little sugar, and when the sugar boils to caramel, we put the pork belly, wait until the pork belly is fried and colored, add the green onion and garlic that have just been prepared, and continue to stir-fry.

Then add a little salt, chicken essence, light soy sauce, dark soy sauce, cooking wine, add a little water, cover the pot and simmer for 20 minutes. <>

After 20 minutes, remove the lid of the pot, reduce the juice on high heat, and the braised pork is basically ready. We multiply the braised pork and drizzle it with the soup. In order to make the braised pork more shiny, we can drizzle a little more hot oil.

Don't have too much oil, if it's too much, it will look greasy. Finally, sprinkle with chopped green onions. If you follow the above method to make braised pork, the braised pork made is guaranteed to be fat but not greasy, charred on the outside and tender on the inside, and it not only tastes good, but also is particularly fragrant.

However, the fat of braised pork is still a bit too much, so everyone usually tries to eat as little as possible. The daily diet should be a combination of meat and vegetables to achieve balanced nutrition.

You can use rock sugar to fry the sugar color, and the fat pork part is recommended to use green onion and ginger water to remove the fish, which is better than directly using ginger shreds to remove the fish, and the stewed taste will be fat but not greasy.

1. Cut the bought pork belly into 1 cm square (regardless of thickness, only the 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 crush) garlic, cinnamon, dried chilies, star anise, and stir-fry on high heat for three 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 a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, 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.

Tiger skin pork belly raw materials: 1 piece of pork belly about 750 grams, 15 grams of ginger slices, 25 grams of green onions, 3 large ingredients, 1 small piece of cinnamon, 1 grass fruit, 5 bay leaves, cloves, Sannai, good ginger, a little cumin, refined salt, cooking wine, dark soy sauce, sugar, monosodium glutamate, fresh soup, appropriate amount of water starch, salad oil 1500 grams, about 75 grams of Method: 1. Scrape and wash the pork belly with skin, trim and cut it into a square shape, blanch it in a pot of boiling water, dry the water on the pork skin with clean gauze, and apply the dark soy sauce while it is hot. Then put the skin side down in a large colander and fry in a pan of hot oil until the skin is colored and wrinkled.

2. Put an appropriate amount of water into the pot and put it on the fire, put in the pork belly, ginger slices, green onion segments and spice packets wrapped with cinnamon, grass fruit, cloves, cumin, ginger and ingredients, boil to remove the foam, add cooking wine, dark soy sauce, refined salt, sugar, and then turn to low heat and cook until the pork belly is ripe and removed; 3. Put the pork belly skin up, cut it into pieces that are connected to the bottom and 2 cm square, then put the skin side up into a large bowl, mix in the fresh soup, steam it in the basket for about 30 minutes, take it out when the pork belly is soft, decant the steamed juice, and drag the pork belly into a nest plate with the skin facing up. 4. Hook the steamed juice into the pot and make a thin starch, and pour it on the tiger skin pork belly on the plate. Features:

The color is shiny, the pork is glutinous, fat but not greasy, and the match is reasonable. Tiger skin dishes made of fried and marinated are made of these tiger skin dishes after preliminary treatment of raw materials, fried in hot heat, and then put into a well-seasoned brine pot and marinated. The raw materials used are generally bone-in meat, such as pork knuckle, pork knuckle, chicken feet, etc.

Tamales. 1. Cut the pork belly into pieces and marinate it with light soy sauce and pepper to make the meat more flavorful. 2. Add the soaked and twisted rice, add the water of red bean curd, mix well, add meat, and mix well. 3. Steam, you can. Note: If you like five-spice powder, you can add a little bit and mix well.

How to braised pork with plum vegetables: Cut the pork belly into cubes, blanch it with water and set aside. Add an appropriate amount of water and rock sugar to the pot, no more oil, and boil until brown, then put the pork belly in the pot.

Quickly stir-fry the pork belly, evenly stain it with syrup, add chili peppers, add water that has not covered the pork belly, simmer for 40 to 50 minutes after the water boils, and the meat will become soft and rotten. At this time, you can pour in the prepared umeboshi and continue cooking. Cook until the plum vegetables are also soft and rotten, turn off the heat and simmer for a while after the soup is drained, and you can make fragrant braised pork without oil, and it is delicious and not greasy.

Cut the pork into pieces, blanch in hot water for later use, add a small amount of oil to the pot, add rock sugar, after a small bubble, put in the pork belly and stir-fry to make the sugar color, add the ingredients, light soy sauce, dark soy sauce, beer, beer just over the pork belly, cook for half an hour, and then reduce the juice over high heat, you can get out of the pot.

With pork belly as the main ingredient, it is best to choose a three-layer meat (pork belly) with fat and lean sides. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth. Braised pork is widely spread throughout our country and is a famous popular dish.

Just cover the meat, put the ingredients, cinnamon, mushrooms, salt, etc., cover the pot, after the pressure cooker is steamed, simmer for about seven minutes on low heat, turn off the heat, simmer for a while, you can open the pot, see that the soup is more poured into the iron pot and the juice is collected.

Hurry up and add the meat, or the sugar will be mushy! Don't stop your shovel! Keep stirring!

The sugar will hang unevenly on the meat, so don't let it continue to stir you. At this time, the sugar will hang evenly on the meat due to heating. Nowadays, many condiment companies have specially produced some seasonings such as teriyaki sauce, teriyaki soy sauce, dark soy sauce and other seasonings that are more convenient to color the meat, which is very good, but I still use the old method of this dish, stir-fried sugar, and there is nothing special about it, but I still want to follow the following tradition.

Salt can be put or not, salt is used to find flavor, if it feels too sweet, you can put less salt, soy sauce is very salty but you don't need to put salt. The finished product tastes salty and slightly sweet, and it is not good to be too sweet or too salty. The cutting method must be a small square image so good-looking, the meat's cold water together in the pot to cook out the bubbles, you can take out the meat and drain the water, and then fry the pot to heat:

Add 50 grams: peanut oil, goodness, star anise, 10 grams of garlic and stir-fry until fragrant. Choose fat and thin meat with three layers of flowers to do, pay attention to several key places, braised pork is sweet and soft, delicate and clear, fat but not greasy, and melts in the mouth.

Then add an appropriate amount of water and simmer for an hour, reduce the juice and serve on a plate. The braised pork made by this method is soft, glutinous, sweet and delicious, with pure taste and bright red color, which is my own practice that has not changed for many years, and the selling point is very good. After changing the heat to a boil, turn to low heat and simmer for an hour, then add salt, and simmer for about half an hour, depending on the softness of the meat, turn on the high heat to collect the soup.

In the end, the ideal result is that there is no soup, and the braised pork that comes out of this way is basically not greasy.

If you want to be fat but not greasy, you must first boil it in water. After marinating, cut it into pieces, then add brown sugar to color. Stir-fry, add water to cover the meat and simmer for another hour.

Choose the best pork belly and fry it until the surface is golden brown and let the excess fat come out, so that it is not greasy and delicious.

Don't put a lot of oil in the braised pork, put a little oil, and then simmer it over a warm fire for 10 minutes.

The braised pork is fat but not greasy, it's just too wasteful.

4: Start another pot, don't put cooking oil in the pot, put the pork in and fry it, both sides of the pan are golden brown.

5: Put ginger slices and green onions in the rice cooker, then put the pork belly in it, spread the pork belly flat with chopsticks, add 5-8 pieces of rock sugar, pour the stirred sauce, cover the lid and press the cook button, and cook for about 50 minutes.

【Braised pork】

Ingredients: pork belly, cooking oil, rock sugar, beer, star anise, bay leaves, Sichuan pepper, cumin, cinnamon, salt, chopped green onion.

Production steps] 1, the food I want to teach you today is braised pork, which can be said to be the best way to eat braised pork. First of all, prepare a pound of pork belly, ten pieces of rock sugar, two star anise, three bay leaves, a pinch of peppercorns, an appropriate amount of cumin, cinnamon, and then prepare an appropriate amount of cooking oil, beer, and edible salt. In order to make the braised pork look better and taste more delicious, we also need to prepare a little chopped green onion for decoration.

2. Let's deal with the pork belly first, soak the pork belly we prepared in clean water for 15 minutes, after 15 minutes, let's take it out, then control the moisture, and then cut the pork belly into segments, and then put it in a plate after cutting the pork belly into sections, and then we prepare a wok, put half a pot of water in the pot, put the pork belly we cut into the water, boil the water in the pot over high heat, and blanch the blood foam in the meat.

3. After the water in the pot is boiled, let's cook it for another five minutes, and when the time is up, let's take out all the pork belly and clean it, clean it and put it aside for later use. Heat the oil, put the rock sugar we prepared, and then stir-fry quickly, fry and melt the rock sugar, fry the sugar color, and fry until the rock sugar melts and presents an amber-like color, let's put all the pork belly in and stir-fry.

4. After the pork belly is evenly fried with sugar, add a bottle of beer to it, and the beer can be slightly more. Add the beer, cover the pot and simmer over low heat for 40 minutes. After 40 minutes, open the lid and put in the star anise, bay leaves, peppercorns, cumin, and cinnamon.

5. After putting in the ingredients, let's stir it a little, then cover the lid and turn to low heat for about 40 minutes. When it has been boiling for 20 minutes, we open the lid and sprinkle a little salt into it, then stir evenly, cover the pot and continue to cook for the rest of the time. When the time is up, pick out all the ingredients.

6. After selecting the ingredients, let's use high heat to collect the soup in the pot, and when the soup is almost closed, we can get out of the pot, and then sprinkle a little green onion to decorate it, a fat but not greasy, melt-in-the-mouth braised pork is completed.

Tips] 1. The pork belly is cooked for a little longer, so be patient.

2. Pay attention to the heat at all stages of cooking the pork belly, when the fire should be high, and when it should be low, it should be low, so as to ensure that the pork belly is very delicious.

The braised pork is fat but not greasy, it's just too wasteful.

Favorite braised pork, with this braised pork on the table on Chinese New Year's Eve, it is definitely very popular. The braised pork is bright and attractive in color, soft and glutinous in taste, sweet and fatty. Whether it is entertaining guests or serving Chinese New Year's Eve, this braised pork will never go out of style.

Even if the calories of braised pork are a bit high, it still can't resist people's love for braised pork. The braised pork dish I shared today is very simple, and the ingredients and seasonings required are the most basic at home.

1. In order to make this braised pork, I went to the vegetable market early in the morning to buy pork belly. If you want to buy good pork belly, you have to go early, if you go late, you can't buy good pork belly.

This kind of fat and lean pork belly is the first choice for braised pork, and then cut all the meat into pieces of the same size and put them in a bowl.

Chop some green onions and ginger slices and set aside.

2. Pour the cut meat directly into the pot of cold water and blanch it, add green onions and ginger slices to it, and then add cooking wine to remove the fishy smell.

There is no need to cover the pot when blanching the meat, otherwise the smell of the pig will not be discharged. After boiling over high heat, cook for about 2 minutes, turn off the heat, take out the meat, wash it again, control the moisture, and set aside.

3. Heat the pot first, and don't pour oil into the pot first. Then pour the dry meat pieces into the pan and stir-fry, and stir-fry part of the oil in the meat. This way, the meat is not too greasy.

After stir-frying the meat with some oil, put the stir-fried meat in a bowl for later use.

Then use the oil from the stir-fry to fry the sugar, and put a few pieces of rock sugar in the pan.

Knock the rock sugar over low heat, crack it, and fry it until it is completely melted and the color turns jujube red. Quickly pour in the meat and stir-fry it quickly, so that the meat is evenly coated with sugar. The heat of this fried sugar must be mastered, the heat can not be passed, if it is fried, the sugar color will be black, and the meat will be bitter; If you put the meat in and fry it before the heat arrives, the braised pork will be too sweet, which will affect the taste.

The heat must be mastered, and you can master the heat by doing it a few more times at home.

Add ginger slices, green onions, red peppers, star anise, cinnamon, bay leaves and stir-fry to bring out the fragrance in the spices, then add an appropriate amount of light soy sauce and dark soy sauce to stir-fry until fragrant and stir-fry well.

Then pour a bottle of beer into it, just enough to submerge the meat.

After boiling, cover the pot, turn to the lowest heat and simmer for about 30 minutes;

Add an appropriate amount of salt to taste during the stewing process, then cover the pot and turn to high heat to reduce the juice.

Finally, when the soup in the pot is thick, turn off the heat and remove from the pot.

Okay, let's make this braised pork. The color is bright and attractive, the taste is soft and sweet, fat but not greasy. I drool when I look at it, and this braised pork is absolutely right when preparing for the Chinese New Year's Eve dinner this year. Even people who don't eat pork want to eat this braised pork after seeing it.