How do you cook braised pork so that it doesn t get old? When you burn braised pork, how can you kee

Simmer slowly over low heat, and then add soy sauce, it will not get old.

After the pork belly is cut, put it in a pot and blanch it, and don't cook it for too long, so that the meat will not age. Here's how:

The ingredients that need to be prepared in advance include: 800 grams of pork belly, a little ginger, a little rock sugar, a little soy sauce, a little salt, a little star anise, a little cooking wine, a little vegetable oil, and a little salt.

1. The first step is to wash and cut the pork belly and ginger and set aside.

2. Blanch the pork belly, remove the blanched water and drain the water.

3. Heat oil in a pot, add rock sugar, and stir well.

4. Stir-fry the rock sugar.

5. Pour in the pork belly and stir-fry well.

6. Add ginger slices, soy sauce, salt, star anise and hot water to the pot, cover with a lid, bring to a boil over high heat and simmer over low heat for half an hour.

7. Collect the juice and put it out, and it is done.

Raw materials: a piece of pork belly with skin, about one and a half catties and two catties. 2 green onions, a piece of fresh ginger, 25 30 peppercorns, 1 or 2 large ingredients, 2 tablespoons of brandy or red wine or cooking wine or white wine.

2 tablespoons soy sauce, 2 tablespoons dark soy sauce (or light soy sauce), 3 4 tablespoons white or brown sugar, salt to taste.

Preparation: Wash the pork belly with skin in warm water, shave the hair on the skin, control the moisture, and cut it into inch cubes (I think the larger pieces of meat are more delicious), each piece should have skin and fat and lean meat. Green onions are flattened, and fresh ginger is flattened.

Preparation: Step 1: Put the cut meat pieces into the pressure cooker and add warm water until the meat pieces have just submerged. Add green onions, fresh ginger, peppercorns, and ingredients.

Bring the heat to a boil, turn the pressure cooker to medium-low heat, boil for 8 10 minutes, turn off the heat and cool down and set aside; To reduce greasyness, serve cooked pieces of meat in a colander or bowl for later use.

Step 2: Put 3 tablespoons of peanut oil in a wok, add 2 tablespoons of soy sauce when it is hot for 5 minutes, 2 tablespoons of dark soy sauce (or light soy sauce), 3 4 tablespoons of white sugar or brown sugar, and appropriate amount of salt. When the pot is boiling, pour in the prepared cooked meat pieces, stir-fry, hang the color, and basically dry the soup to get out of the pot, sprinkle the coriander segments on top and serve it!

Tip 1: When stewing meat in a pressure cooker, wait for the water to boil and turn the heat to low.

2. The best time to stew meat is 15 to 20 minutes, if you stew for a long time, the meat quality is too bad, and the quality of the dish will deteriorate.

3. Finally, before collecting the juice, put in rock sugar for coloring, which has a good effect. And the dish will have a more wonderful aftertaste.

Of course, when it comes to braised pork, the recipe will not be the same in each region, so you can explore more and make the most suitable for your taste.

Add some meat tenderizer powder to the meat and give it a beat.

Hawthorn contains specific lipases and hawthorn acid, which can promote the breakdown of fats, which in turn can increase the activity of proteolytic enzymes. The composition of meat is mainly protein and fat, so hawthorn can not only break down the fat in the meat, but also make the braised pork not greasy, soft and tender. In addition to this, hawthorn can also play a role in removing fishy odors.

Here's how:

Ingredients: 500 grams of pork belly, 6 slices of dried hawthorn, 3 tablespoons of dark soy sauce, 2 tablespoons of sugar, 1 ginger, 3 tablespoons of cooking wine, 1 star anise, salt, 2 bay leaves.

1. Remove the pork belly after hot water.

2. Prepare ginger, green onion, star anise, bay leaves, hawthorn.

3. Add oil to the pot and stir-fry the ingredients except the hawthorn until fragrant. Don't put too much oil.

4. Add the meat and stir-fry until the meat is oily.

5. Add water to cover the meat. Add hawthorn and add a few drops of vinegar. Simmer for 40 to 60 minutes.

6. Wait until the soup is stewed, sprinkle salt, and reduce the soup over high heat. Remove from the pan.

How to keep the meat tender with braised pork It is best to use pork belly or meat with lean meat. The method is: 1. Cook meat:

Cut the meat into cubes about 10 cm in size, put it in a pot of warm water and cook it over low heat, the meat skin should not stick directly to the bottom of the pot carefully, it is best to put it upright, and put green onions, garlic and chili peppers in the soup. 2. Roast meat: When the meat is cooked, take out the oil stains on the surface of the meat skin with toilet paper or a clean cloth, then apply honey to the meat skin, tie the meat with a meat fork and put it into the oil pot with a little lard and it is burned to eighty percent, cover the lid while putting the meat, and be careful of burns!

Will you see if it burns to your desired color? Generally, it looks red (if the meat skin is burned dry for too long, it will not taste good), and then put it in the pot where the meat is boiled for a while, and then remove it when you see flowers on the meat skin. 3. Stewed red meat:

First, cut the meat into chopstick-sized slices and put them in a bowl, then sandwich the green onions, garlic slices, and meat slices in the middle of the meat slices, and then sprinkle the ginger noodles, Sichuan peppercorns, fennel, and chicken essence on top according to your taste, and then pour some sauce. After the amount, put it in the pot and simmer for an hour and a half, and you can be credited.