How to make braised pork to make the meat not firewood? As the title suggests, thank you

Hawthorn roast pork Ingredients: 1 tablespoon rock sugar, 2 tablespoons soy sauce, 1 4 teaspoons salt, 1 cup of water Method: One pound of pork belly with skin cut into pieces, put the ingredients in the pressure cooker and boil, put in 40 grams of pork belly and hawthorn after opening, cover the pot and cook for about 10 minutes, wait for the pressure indication to drop, open and serve.

The addition of hawthorn to the roast pork can reduce the oiliness of the pork belly due to its sweet and sour taste, which is a new attempt.

Let me tell you, put some soy flour before making meat, and the meat will be fresh and delicious, so if you don't believe it, you can make it and see it

How to make braised pork is not delicious?

Braised pork is made with good pork belly, the practice is different in each place, some places are wrapped with soy sauce, some places are fried sugar color, and some are colored with red yeast rice, no matter where it is, if you want to make thin but not firewood, fat but not greasy, full of fragrant braised pork, you also need to master the following tips:

1. Choose meat. To make braised pork, choose good pork belly, but also three layers of fat and two layers of lean meat, fat and thin evenly made of pork belly is fat but not greasy, thin but not firewood, the skin of the pork belly should be burned.

2. Change the knife. Cut the pork belly into a square shape of about 4 centimeters, which is not too big or small, not thick or thin, and is evenly proportionate.

3. Blanch. Put the pork belly in the pot under cold water, boil the blood and remove the smell, and the pork belly cooked in the pot under cold water will not taste chai.

4. Stir-fry the sugar color. The braised pork cooked in sugar color is not good and affects the taste, and the braised pork cooked in sugar color is fried, and the boiled braised pork has a bitter taste.

5. Cook. The fried pork belly must be boiled in boiling water, and the pork belly will not shrink when boiled in boiling water, and the boiled pork belly will look good.

6. Heat. The heat of boiling pork belly must be mastered, just start boiling on high heat, turn to medium heat and cook for 15 minutes, and finally turn down the heat and cook for 45 minutes.

Preparation of braised pork:

1. Choose a good pork belly, the pork belly should be three layers of fat and two layers of the best place, burn the hair off with fire, and clean it.

2. Change the pork belly into knives and cut them into 4 cm pieces, which are evenly sized.

3. Add cold water to the pot, pour in the blanched pork belly, add ginger slices and cooking wine to remove the smell, and boil the blood foam.

4. Pour a little oil into the pot, fry the pork belly to get the excess oil (the pork belly is not easy to fry too dry), and then add rock sugar to fry the sugar color.

5. Stir-fry the sugar and pour in the pork belly, then put in 2 bottles of beer, 5 bay leaves, 2 star anise, 1 small section of cinnamon, an appropriate amount of fennel, a small point of salt, a little light soy sauce, a small spoon of chicken essence, and a small spoon of monosodium glutamate.

6. Bring to a boil over high heat, then turn to medium heat and cook for 15 minutes, then turn down the heat and cook for 45 minutes.

When making braised pork, what is the trick of not sending firewood? The chef teaches you how to make braised pork without being greasy.

First of all, we put the meat into the water and blanch, about 10 minutes to take it out, then heat the oil, add sugar, fry the sugar color, and then put the pork belly into the pot and fry until fragrant, fry until it changes color, add water and simmer for about half an hour.

Blanch the pork belly in a pan and wash it for a minute. Put oil in a pan, add rock sugar and fry the sugar. After the sugar color is fried, add the pork belly and stir-fry quickly, and wait until the surface is coated with sugar color.

Pour in an appropriate amount of water. Add the chili peppers and ingredients, bring to a boil over high heat, and simmer over low heat for 40 minutes. When the soup thickens, remove the juice from the pot over high heat.

Braised pork does not have firewood, we should pay attention to these three points, and we must do "oil without water" throughout the whole process, when stewing meat, we must keep the heat low, the meat pieces are in a stewed state, and the water can be kept natural. Finally, reduce the juice on high heat.

Grasp the appropriate fat-to-lean ratio, braised pork should use pork belly, fat three and seven thin.

Grasp the heat, low heat throughout the whole process, and try to turn as little as possible in the middle.

1. Put the pork belly in the pot under cold water to boil the blood water and remove the fishy smell, and the spices help to remove the fish, and the pork belly boiled in cold water will not be firewood.

2. The pork belly must be cooled before being cut into pieces, so that it is not easy to splash oil when frying sugar.

3. When the fried pork belly is stewed in water, boiling water should be used, and boiling water should be used when cooking, so that the meat will not shrink, and the taste of the prepared pork belly will not be firewood.

4. The heat of stewing must be mastered, after boiling, turn to medium heat and simmer for 15 minutes, and then turn to low heat and simmer for about 45 minutes.

5. Salt should be stewed before being put in, adding salt in the process of cooking will make the braised pork not easy to soften, so add it after stewing.

1. During the cooking process, the salt should be put late, the water should be added at one time, and if the water is found to be less, boiling water should be added; The day before stewing, rub the surface of the meat with mustard, and before stewing, wash it off with cold water, so that it not only cooks quickly, but also the meat is tender.

2. When stewing beef, add some wine or vinegar to 1 kilogram of beef and put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to stew beef, which can also make the meat soft and rotten.

3. Add a pinch of tea leaves (wrapped in a gauze bag) to cook together when stewing beef limb residues, the beef will be cooked quickly, and the taste of the beef will not change at all. If there is no tea in the home or traces, you can also use hawthorn instead, tea and hawthorn have the effect of making beef and mutton crispy and fishy.

Pork belly because of its fat and thin taste fat but not greasy, so it has been loved by the public, about the pork belly to eat there are many ways to eat, such as stewed to eat, boiled, or fried to eat, can also be made into steamed pork, button meat and other delicacies, but the most homely should be braised pork, almost everyone at home on the dinner table. So how do you make this home-cooked dish delicious?

To dispose of the pork belly first, you first need to heat the bottom of the pot in advance, and directly put the pork skin into the hot pan to rub back and forthRub until the skin turns brownThis operation can well remove the residual pig hair and some meat smell on the pig skin. Wait until the rinds are ready, then put the rinds in a large bowlUse a knife to scrape off any remaining pig hair, dispose of it again, and then clean it. Put the pork on a cutting board, cut it into squares of the same size and shape, try to cut it into large pieces, so that it will taste full, and put it in a bowl for later use.

The following is officially done, first prepare various seasonings and put them in a bowl for later use, then fry the sugar color, and pour an appropriate amount of cooking oil into the pot firstThen put the prepared rock sugar into the potUse a spatula to stir-fry the rock sugar well and evenly until the rock sugar melts until the color becomes darker, and this process needs to be slowly fried over low heat. Once the rock sugar has darkened, put the pork belly in a pot and give it to itColorYou need to mix it evenly with a shovel, so that the pork can be well coated with a layer of sugar. Wait until the color of the pork belly has become brown, then add the prepared ingredients to the pan and continue to stir-fry until the flavor of the spices is fragrant.

Stir-fry for a while, then repeatPiping hotAdd boiling water to the pot, and during the boiling process you need to put on the surfaceA thick layer of cooking oil floating on it skimmed it all, so that the braised pork will not feel fatty. After skimming it off, remove all the ingredients from it, and then continue to simmer it slowly. Wait until the soup in the pot is almost finished, and then slowly stir it with a spatula until the soup becomes viscous, then you can put it on a plate, so that a delicious braised pork is ready.

There are upper pork belly and lower pork belly, you can't buy pork belly to make braised pork, there is too much fat, the layers are not clear enough, and it is very greasy and not delicious, so I choose to make pork with braised porkUse the pork belly, and still to useHeat the pan with cool oil to operate, the pork belly is slightly fried with some fat, which will make the cooked braised pork not greasy.

The braised pork should be soft and delicious, the fat meat is fat but not greasy, and the lean meat is soft but not firewood. It must take a lot of effort to simmer slowly. Simmer for at least an hour or more.

It should be made with good pork belly, so that there will be no bad taste after it is made, and the important thing is that more rock sugar should be put in it, which can also play a role in coloring.

Cut the pork belly into pieces, heat the oil in a pot, fry the meat to dry the water, add cooking wine to fry dry, add dark soy sauce to color, add water to submerge the meat, bring to a boil, boil on low heat in a clay pot for 1-2 hours, add rock sugar, reduce the juice over high heat, add pepper and a little monosodium glutamate. In this way, the meat can be made firewood.

When making braised pork, you should pick some of your own sauce and pour it on top of the braised pork, so that the braised pork will be out of wood.