How to burn braised pork, it is delicious and not greasy

Braised pork: Ingredients: 1000 grams of pork belly with skin Ingredients:

1 star anise, 1 cinnamon, 4 slices of ginger, 2 green onions, 1 tablespoon of salt, half a small bowl of rock sugar, 1 tablespoon of dark soy sauce, 2 tablespoons of rice wine, 1 tablespoon of pepper Preparation: 1. Cut the pork belly into 2 cm square pieces, put it in a pot of cold water and boil for 2 minutes until the blood foam surfaces, remove the meat pieces, clean and drain the water. 2. Heat the pot, add a little oil, put in the blanched meat pieces and fry until the surface of the meat pieces is slightly yellow, add the dark soy sauce and stir-fry for coloring, then add rice wine, star anise, cinnamon, ginger slices, green onions, salt and stir-fry until fragrant, then put in the water that has not covered the meat pieces and bring to a boil over high heat, cover and turn to low heat and simmer for 40 minutes.

3. Add rock sugar, cook for 10 minutes, then turn to high heat to reduce the juice until the soup in the pot is thick.

How to make braised pork delicious and not greasy, the easiest way to make braised pork.

The braised pork is so delicious that it is not greasy:

Ingredients: 750 grams of pork belly.

Excipients: appropriate amount of oil, 20 grams of white sugar, appropriate amount of salt, 2 star anise, 1 spoon of dark soy sauce, 10 Sichuan peppercorns, 2 bay leaves, 1 cinnamon, appropriate amount of grass fruit, 20 grams of green onion and ginger.

Steps: 1. Wash the pork belly and cut it into small cubes, cut the green onion and ginger, prepare the seasonings, and the must-have pepper star anise in the general kitchen, and bay leaf cinnamon.

2. Blanch the cut meat in water, put the meat into the pot with cold water, boil over high heat, wait for the dirty floating powder to come up, boil it for a while, and then take it out, rinse the meat with clean water and set aside.

3. Put oil in the pot, put in white sugar or brown sugar, fry the sugar color, this is the key, pay attention to the heat, the sugar color is not fried and the color will be bad, the meat will be bitter after the heat is fried, so it must be low heat, the sugar begins to melt slowly, into caramel color, begins to bubble and then the foam disappears and begins to smoke a little, quickly pour the meat in, this action must be fast.

4. Quickly stir-fry the meat pieces to make them evenly colored, and turn on the high heat at this time.

5. Put all the spices in it, stir-fry it to bring out the fragrance, pour in a little dark soy sauce, and the color will be more beautiful.

6. Add water, the meat can be over, boil and simmer for 20 minutes on high heat, simmer for about half an hour on low heat, add two rock sugar in the middle, which can make the color of the meat more beautiful, and put salt when turning to low heat.

7. The soup is slowly consumed, and the stewed meat has been crispy, so reduce the juice over high heat and remove it from the pot.

8. The home-cooked braised pork that is fat but not greasy, melts in the mouth is ready, and two bowls of rice per person are not enough.

Ingredients: Pork belly with skin, dried hawthorn slices, dark soy sauce, rock sugar.

Method 1: Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water.

2. Put cold water in a basin, add a tablespoon of cooking wine, add pork belly pieces, and soak for 15 minutes.

3. Put the soaked pork belly pieces and dried hawthorn slices into the casserole, add enough water, at least two inches higher than the meat pieces.

4. Boil over high heat for 30 minutes, and keep skimming off the surface foam with a spoon in the middle.

5. Turn to low heat and boil slightly for one and a half hours. (In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I don't need to do it if I don't have it.) )

6. Transfer to a wok (don't put too much soup, just as tall as the meat), pour in a tablespoon of dark soy sauce and cook over medium heat for 30 minutes until the soup thickens.

7. Add rock sugar (Lao Mai said that one pound of meat and one or two sugars, this ratio must be sweet for northerners, so 500 grams of meat and 40 grams of sugar are about the same), burn until the juice is thick, add a little salt to adjust the taste, and finally point sesame oil out of the pot.

Home-style braised pork practice, one plate is not enough to eat.

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How to make braised pork delicious and not greasy, the easiest way to make braised pork.

Cut into small pieces, each piece has skin and fat and lean meat, boil a small pot of water, put the meat pieces in and cook for 5 minutes, boil the blood and foam, take it out and rinse it, drain the water. Then pour a little oil into the pan without sticking, pour in 2 tablespoons of brown sugar, and slowly fry over low heat.

When it gradually melts and stir-fry until it is light brown, pour in the pieces of meat, so that each piece of meat is stained, and add 2 tablespoons

1 tablespoon, salt to taste, 1 tablespoon

3-5 pcs, 2 small petals of star anise

1 slice, 2 green onions, warm water submerged in meat, first boil over high heat, cover the lid, turn to low heat and simmer slowly for about 15 minutes, to prevent the bottom from being mushy, when the juice is thickened, the oil is prosperous, and the simmer is good.