The method of making braised pork or braised chicken thighs should be detailed

How to make braised pork:

Wash the meat, cut it into cubes, put it in a hot pan and stir it until there is no water, and the oil is the best.

Add a large piece of sugar, stir-fry slowly, wait until all the sugar has melted, wrap it on the meat, and the meat is shiny, add some dark soy sauce (to make the color accentuated), and then add soy sauce. Stir-fry well, so that each piece of meat is evenly coated with soy sauce.

At this time, put a piece of crushed ginger into the pot, a whole green onion cut into sections, take four or five cloves, one or two star anise, and then cook evenly, out of the fragrance, cook some wine, add some water to cover the meat.

Turn on the high heat, bring to a boil, then turn to low heat, cover the lid, simmer for about an hour, the water in the pot is almost dry, and you can put it outside. Taste the taste first, if it is sweet and salty, then put the soup on the plate.

There is another one: a simple way to stir-fry braised pork with fragrant sauce.

Ingredients: 200 grams of pork belly, 10 grams of ginger, garlic and green onion. 2 bottles of brine, 10 grams of XO sauce, and grams of sesame oil.

Production process: 1. Boil the brine in a pot, wash the pork belly, cut it into large strips, put it in the brine, marinate until it is cooked thoroughly, scoop up the slices, mince the ginger and garlic, and cut the green onions.

2. Heat the oil in the pot, add ginger and garlic, stir-fry the pot, and stir-fry with the marinated pork until golden brown.

3. When the braised pork is fried until golden brown, add XO sauce and chopped green onion and stir-fry several times, and pour in sesame oil.

It is best to soak the marinated food in the marinade for more than 2 hours, so that it will be more flavorful.

Ingredients: 4 chicken thighs.

Excipients: appropriate amount of bay leaf, appropriate amount of garlic, appropriate amount of cinnamon, appropriate amount of ingredients, appropriate amount of ginger slices, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of red wine, appropriate amount of rock sugar, appropriate amount of pepper, appropriate amount of salt.

1. Prepare the materials.

2. All kinds of accessories, ginger should be sliced, and garlic can be peeled.

3. Put the chicken thighs in a pot of cold water and bring to a boil.

4. Cool and wash.

5. Put the auxiliary materials into the brine ball.

6. Put the eggplant and the above ingredients into the electric pressure cooker (there is also fried dried tofu with it, and the most flavorful way to marinate vegetarian food is that it must be done together with meat food).

7. Add all the seasonings, and the group members <> an appropriate amount of water (just before the chicken thighs are reached).

8. Pressure cooker, press the "broiler" button, do not take it out immediately after marinating, soak in the marinade for half a day (when it is hot, you can wait for the soup to cool down and put it in the refrigerator to refrigerate and soak), and put it in the halogen oven to heat it for about 3 minutes when eating.

9. Finished products. <>

The production method and ingredients of braised chicken thighs are as follows:

Ingredients Tools: chicken thighs, ginger slices, green onions, star anise, Sichuan peppercorns, light soy sauce, dark soy sauce, oyster sauce, salt, pot, knife.

1. Wash the chicken thighs with a flower knife, boil the water after washing, and put the chicken thighs in cold water.

2. Put the blanched chicken thighs into a new pot and add seasonings: ginger slices, green onions, star anise, and Sichuan peppercorns.

3. And pour in an appropriate amount of light soy sauce and dark soy sauce to adjust the color, oyster sauce for freshness, then turn on high heat and cook for 10 minutes, then turn to low heat for 20 minutes, and then reduce the juice on high heat.

Tips for choosing when buying chicken thighs

1. When choosing chicken legs, we should first pay attention to the chicken skin wrapped on the outside of the chicken legs. Generally speaking, high-quality chicken thighs are tightly wrapped together with the chicken skin on the inside, the bone and flesh are tightly connected, the chicken skin looks firm, and the meat quality and finch penetration of the chicken are very full. If the chicken thighs you encounter look loose and loose, or even the skin and flesh have been separated, it means that they have been left for a long time, the meat is no longer fresh, and the nutrients have been lost, so it is best not to buy this kind of one.

2. Also pay attention to the color of the chicken thighs, whether they are new or not, and it is clear at a glance. Usually, fresh chicken thighs are white or yellowish in color and shiny. And if the color of the chicken thighs looks dark, or even black, it means that the spine is no longer fresh.

In addition, if you can clearly see the chicken leg with blood clots, it is also not fresh, so it is best not to buy it.

Ingredients: 6 pipa legs, 50 grams of old marinade, 5 grams of ginger, 2 star anise, appropriate amount of Sichuan pepper.

Excipients: appropriate amount of water.

1.Prepare the lute leg and the old marinade sauce.

2.After the pipa leg is completely thawed, cut it with chicken bone scissors to remove the bones, and there is no need to cut them in half.

3.Boil a pot of hot water, add the chopped ginger slices, star anise and an appropriate amount of Sichuan peppercorns to boil, and then add the chicken thighs to blanch.

4.Cook until the chicken thighs are discolored and no blood oozing out, remove and wash off the foam.

5.Drain the blanched chicken thighs slightly.

6.Put the cooked chicken thighs and old marinade seasoning into the rice cooker, add an appropriate amount of water, and if the taste is light, you can put more water, whichever is just before the skin of the chicken thighs is reached.

7.It is recommended to place the chicken thigh meat with the skin side up, the skin of the chicken thigh meat is tender, and the skin will not taste good if it is soaked in brine for a long time.

8.Choose the steaming program of the rice cooker program, and the chicken thighs will be marinated in half an hour.

9.The color and flavor are beautiful, and it is faster and more convenient to marinate with spices than before, and the marinated chicken thighs are taken out, and the marinade is also very good for mixing noodles.