How to make braised pork and what ingredients to use 40

Braised pork is one of the hot recipes. With pork belly as the main ingredient, it is best to choose three layers of meat 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.

Preparation of braised pork:

Ingredients: pork belly, brown sugar, seasoning, chicken essence, green onion, ginger, garlic.

Method: 1 Put oil first, add brown sugar, boil until foaming, add meat and stir-fry the oil, add cooking wine and other ingredients, and stir-fry to bring out the fragrance.

2 Add boiling water to a pot and simmer over high heat for 2-3 minutes.

3 After cooking on 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.

I love to eat braised pork the most, and I have made it several times, and I have a little experience: to make braised pork well, the key word is "boil". Be sure to cook for enough time! Specific:

1 pork belly. Wash, cut into cubes, soak in a small basin, add cooking wine or 2 tablespoons of wine (bottle cap), 10 minutes.

2 pots. Put the meat into the pot, fill the meat with water one inch, green onion (long section), ginger (thick slices), Sichuan pepper, vinegar 2 tablespoons, bring to a boil, remove the blood foam, cover the pot over low heat and cook for 50 minutes.

3. Open the lid. Take out the green onion and ginger and put it at the bottom of the bowl, and throw away the peppercorns. Cook on a slightly higher heat, reduce the juice (the water is almost dry, about 30 minutes), add 1 tablespoon of sugar, 2 tablespoons of soy sauce, turn lightly (don't spoil the meat), and remove from the pan.

Pork cuts. Put oil in the pot, then put two spoons of sugar, burn over medium heat, the sugar becomes charred and put the meat and stir-fry until the meat is all burnt and full, or the color is darker, put the three brothers of onions, ginger and garlic, and then add water, the water does not have meat, put a star anise, bay leaves and the like, the water boils and stews over a slight heat, and the juice is put into monosodium glutamate salt!

Cut the pork into pieces and boil in boiling water, boil the water in a pot and cook for a while; Oil + sugar, red, put the meat and stir-fry, dark soy sauce, stir-fry for 1 minute, put green onions, ginger and garlic, add boiling water, the water is not over the meat, enlarge the material, after the water boils, simmer for 1 and a half hours, put salt in the middle and put in the pot, and finally melt the rock sugar.

Cut the pork belly into large pieces, add rock sugar, stir-fry, add the prepared ingredients, and simmer over high heat for 40 minutes.

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Braised pork is steamed for more than two hours, and the fat structure can be changed, and cholesterol will not be formed, which is beneficial to human health.

Braised pork at home 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 have a strange smell) Next, prepare the seasoning: green onions, cut into sections; garlic, cut only one knife per clove; ginger, diced; Sichuan pepper, several; large material, two; cinnamon, a small piece. Put these in a bowl for later use.

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 casserole, 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 some sugar, at this time, the shovel should keep stirring, when the oil foam turns up and down, put into the meat, keep turning, so that the meat is evenly colored.

The heat of sugar dipping? Otherwise, 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, 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.

Practice 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.

There are many ways to make braised pork, there is no specific number, and the big ingredients used are star anise, pepper, cumin and other big ingredients, and the specific method of braised pork is as follows:

Main ingredients: 500 grams of pork belly, 5 ml of cooking oil, appropriate amount of rock sugar, 2 green onions, 2 slices of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, 5 grams of light soy sauce, 5 grams of dark soy sauce, 3 grams of cooking wine, 3 grams of salt, 150 ml of water.

1. Cut the pork belly into cubes.

2. Blanch in a pot of cold water to remove blood foam.

3. Remove from the pot and add an appropriate amount of oil, green onion, ginger and star anise.

4. Pour in the pork belly and stir-fry.

5. Add dark soy sauce, light soy sauce, cooking wine, salt and water, bring to a boil over high heat and simmer over low heat for 1 hour.

6. Reduce the juice over high heat and remove from the pot.

7. Finished product drawing.