A complete set of tips for the home cooked cooking of yellow stewed pork

Yellow braised chicken. Ingredients: half a local chicken, green onions, ginger, Sichuan pepper, appropriate amount of cooking wine; 3 tablespoons of soybean paste, 2 tablespoons of sweet noodle sauce, 1 tablespoon of Pixian bean paste, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 1 tablespoon of sesame oil, half a tablespoon of pepper, salt and chicken essence.

1. Try to choose local chicken and firewood chicken for chicken, do not use broiler chicken, rinse it after cutting it into pieces, and soak it for 20 minutes to remove the smell.

2. Add chicken pieces, green onions, ginger slices, Sichuan peppercorns, and a small amount of cooking wine to a cold pot with cold water, bring to a boil over medium heat, remove the chicken and rinse it well, and control the moisture.

3. In the bowl, you need to use 3 kinds of sauces to form a compound taste, namely: soybean paste, sweet noodle sauce, bean paste, the ratio is 3:2:1, add 2 spoons of light soy sauce, 1 spoon of sesame oil and stir evenly for later use.

4. Add more oil than stir-frying in the pot, add 3 spoons of sugar to fry the sugar color, add chicken pieces and stir-fry until the chicken pieces are basically cooked.

5. After stir-frying for coloring, add green onion and ginger and continue to stir-fry for 1 minute to bring out the fragrance.

6. Add the sauce in a bowl, stir-fry the sauce to bring out the flavor of the sauce, and add boiling water to cover the chicken pieces.

7. Simmer for about 20 minutes, try to choose a pot with good sealing, and the simmering time will be greatly shortened.

8. Before cooking, add an appropriate amount of pepper, a small amount of salt and chicken essence to taste, stir evenly and then put it on a plate.

<> ingredients. Pork 200 grams.

150 grams of cabbage.

4 chili peppers.

1 shallot.

1 piece of ginger.

Method steps.

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The most authentic way to stew meat:Ingredients: 250 grams of pork belly, 100 grams of dried plum vegetables, a small piece of ginger, a tablespoon of dark soy sauce, a tablespoon of cooking wine, a star anise, three small pieces of rock sugar, a small piece of cinnamon, a large amount of water, a bay leaf, a small spoon of light soy sauce.

Steps: 1. Cook the pork belly with ginger for 10 minutes.

2. Add water to another pot, add light soy sauce, dark soy sauce, cinnamon, star anise, bay leaf rock sugar.

3. Cut the meat.

4. Put the meat. <>

5. Prepare the umeboshi vegetables.

6. Soak in water and bring to a boil.

7. Stir-fry for 3 minutes.

8. Put the dried plum vegetables.

9. Add the pork belly.

10. Cover with dried vegetables.

11. Put it in a pressure cooker.

12. Cover and steam for half an hour.

13. Cook and take out.

14. Take the bowl upside down.

15. Serve the food.

The home-cooked recipe for braised pork: Cut the brisket into small pieces and soak it in cold water for two hours to drain the blood. Remove the pot and add cold water.

Bring to a boil over low heat. Skim off the foam and cook for 20 minutes. After skimming off the foam and cooking, put the beef and soup in a basin, strain it and set aside, don't throw it away!

Cut the green onion and ginger into large chunks. Pour the beef stew mixture into the boiling water. Add a small amount of oil to the pan.

Put the beef in it. Put it in the soup, a lot, and it takes a long time to simmer. Bring to a boil, simmer for two hours, turn off the soup!

Because it is rich in nutrients, rich in a large number of proteins, fats, amino acids and a variety of vitamins and trace elements required by the human body, regular consumption can improve the body's immunity, readjust the middle and nourish qi, nourish the spleen and stomach and other effects. It is also one of the meats that people love to eat, first cut the meat into slightly larger pieces (because the Waka beef almost does not shrink), wash it, put it in an electric pressure cooker, add the same amount of water as the beef, pour two tablespoons of kitchen wine, ginger slices and leeks according to personal needs, after boiling, slide out the foam, wait for the water to boil, remove the blood bubbles, put in the green onion, ginger, spices and pepper, and transfer to the Joyoung pressure cooker. Take care to preserve the beef broth.

It is important to use Shaoxing rice wine, no water, slow fire for about 1-2 hours, soak with ** facing the sky, drain the oil, turn around and soak in water for 15 minutes. Ingredients: meat, ginger, garlic, green onion, pepper, pepper, star anise, bay leaf, Mongolian, angelica, cinnamon, hawthorn, raw soy sauce, soy sauce, soy sauce, soy sauce.

Add dried chili peppers to stir-fry, filter out the fried duck fat, add a certain proportion of soy sauce, vinegar, sugar and cooking wine, then add hot water, boil, cover the pot, and cook over low heat; Cons 3After about fifteen to twenty minutes, open the lid, collect the soup, add salt and monosodium glutamate, sprinkle with chopped green onions, and the cooked steak is similar to ordinary boiled steak, but requires several more processes. The beef must be pasted first, then fried, and then cooked in a pan.

The meat produced in this way is crispy on the outside and tender on the inside, delicious and mixed with some vegetables.

1. Prepare materials. Pork belly, soybeans, cooking wine, sugar, light soy sauce, four seasons sauce.

2. Put the soybeans in a dry pan and fry until they bounce.

3. Wash the fried soybeans and soak them in water, and cut the pork into cubes.

4. Mix the pork with four seasons sauce and light soy sauce and cooking wine and marinate for about 10 minutes.

5. Put the seasoned pork in the dry pan without oil**.

6. Add soybeans, add an appropriate amount of water, and put 1-2 tablespoons of sugar.

7. Bring the heat to a boil, change to medium-low heat, and simmer until the pork is soft enough or simmer until the juice is collected.

The most authentic way to make red braised pork is as follows:Ingredients: 500g of pork belly for 3 servings.

Excipients: appropriate amount of salt, appropriate amount of blended oil.

1. Select fresh pork belly, shave the hair on the skin, wash it and set aside.

2. Cut into evenly sized pieces. If you are not very proficient in the method of bean cooking, it is recommended to put the meat in hot water to make the meat dug and strong, and it is easier to cut it into uniform pieces.

3. Cold the pan and spread the meat in the pot, **.

4. Wait until the pot is hot, then stir-fry the pork belly. Put a teaspoon of salt. Medium heat and stir-fry.

5. Fry until the pork changes color, you can put a spoonful of cooking wine to remove the smell and make a commotion. You can also put Hakka glutinous rice wine.

6. Put a small spoonful of red rice dumplings, not too much.

7. Sprinkle the red rice cake evenly on the meat. Cover and simmer for 30 seconds. Traces.

8. Turn the clay pot. This method is simmered in a clay pot. Simmer the meat fragrantly. If you don't turn it, you can put it in a bowl, separate it from water, put it on high heat, and steam it for 15 minutes.

The practice of stewing meat + the most authentic method.

Hello pro is happy to serve you: Ingredients needed: pork, ginger, green onion, star anise, cooking wine, light soy sauce, dark soy sauce, salt, sugar, water.

Method:1Cut the pork into small pieces, the ginger into slices, and the green onion into segments.

2.Heat the pan with cold oil, add ginger slices, green onions and star anise and stir-fry until fragrant, add cooking wine and stir-fry. 3.

Add the pork and stir-fry until the meat changes color. 4.Add light soy sauce, dark soy sauce, salt and sugar, and continue to stir-fry evenly.

5.Add enough water to submerge all the pork. 6.

After the heat boils, reduce the heat to low, cover the pot and simmer for 30 minutes. 7.Open the lid, turn the heat to high to reduce the juice, and cook the water to dry the surface of the meat pieces to become shiny.

8.Serve on a plate and sprinkle with chopped green onions. The most authentic method of stewing meat varies depending on the region and taste.

Generally speaking, authentic stewed meat needs to be properly matched with lean and fatty meats, so that the texture of the stewed meat is soft and not woody, and the taste is delicious. The choice of seasonings and cooking methods of rotten potatoes also need to be adjusted according to personal tastes and local traditions. If you are interested in traditional Chinese cooking, it is recommended to refer to more Chinese cooking books and materials to learn more about knowledge and skills.

Hope it can help you dear.

A Hakka-style dish, simple and easy to learn, the Hakka people absolutely love the ingredients of yellow braised pork.

500g pork belly to taste brown sugar.

Four or five star anise, appropriate amount of garlic.

A spoonful of white wine and an appropriate amount of light soy sauce.

Appropriate amount of soybean sauce and two pieces of southern milk.

Sauerkraut to taste. The preparation of braised pork.

Step 1: Prepare the materials.

Step 2: Garlic.

Step 3: Brown sugar.

Step 4: Liquor.

Step 5: Don't put too much star anise, it will steal the taste.

Step 6: Soy sauce.

Step 7 cut the pork belly into pieces, don't cut it too small, it will have no taste, step 8 with a width of about two centimeters, put oil in the meat, put garlic, star anise, and a spoonful of white wine, fry for a few minutes, and put some wine in it so early It will be more fragrant.

Step 9Then add a small half bowl of water, white wine (or rice wine), two pieces of southern milk, a spoonful of soybean paste, a spoonful of brown sugar, half a spoon of light soy sauce, mix well, pour into the pot and boil together over high heat.

Step 10: After boiling, simmer for about half an hour, taking care not to burn.

Step 11: Reduce the juice over high heat. > step 12

You can add some sauerkraut on top, sauerkraut and braised pork are a perfect match for the cooking skills of braised pork.

When you start frying, put a spoonful of white wine to make it more fragrant. Although the wine is easy to volatilize, it doesn't matter, it will be put once later, pay attention to the brown sugar not to put too much, too sweet and not good, just the right amount, half a bowl of water, just over the noodles, pay attention to the heat, don't burn it. Sauerkraut and yellow braised pork are really a super pairing, you can try to mix them at once, delicious.

Yellow stew, derived from soybean paste as the key seasoning, so called "yellow stew", must be based on soybean "sauce", the earliest ** in the vast area of the north outside the Guanwai. Soybean paste in other regions is different, so it gradually evolved into soy sauce and soybean paste (not a 'soybean paste' with a special refreshing taste in the special aroma of the north). There is no sauce as the key, and it is the result of the so-called "yellow stew".

In particular, you can't add fermented bean curd, that's nonsense, you can eat it, but it has lost the flavor of "yellow stew". Tongue on the tip of the show, said by experts.

1. Put the pork belly in a pot and bring to a boil with a little water.

2. Wash after draining.

3. Cut the pork belly into small pieces, peel the onion and cut into small cubes.

4. Put a little oil in the pan, then add the pork belly.

5. Stir with a spatula and fry until lightly browned.

6. Fry the pork belly until golden brown and stir-fry the oil.

7. Drain the pork belly and remove the oil.

8. Leave a little oil in the pot and add the onion to stir until fragrant.

9. Stir-fry the onion until soft and add the pork belly.

10. Then add salt, cooking wine, oil, fresh soy sauce and bean paste.

11. Add an appropriate amount of water, cook on high heat for half an hour, turn to low heat and reduce the juice for 10 minutes.

12. Turn off the heat when the soup becomes richer.

Ingredients: 3 potatoes, about 450 grams of semi-fat lean pork, about half a bowl of mixed beans, onions, satay sauce, soy sauce, corn starch, sugar, salt, water, oil and light soy sauce.

Method:1Slice the pork and marinate in 1 teaspoon of the basic seasoning (soy sauce, cornstarch, sugar, salt, water and oil) for 20 minutes.

2.Peel the potatoes and slice them; Peel the onion, slice it; Pass the beans in hot water and drain.

3.Stir-fry the potatoes on high heat until golden brown on both sides.

4.Put oil on high heat, stir-fry the pork, when the pork is cooked, add onions, mixed beans and stir-fry slightly.

5.Add the potatoes, 2 teaspoons of the garzata sauce, add a little light soy sauce and sauté slightly, add water, just over all ingredients.

6.Turn to medium and simmer for 20-30 minutes (i.e. just 1 3 positions of the material under the water level).

Here's how to do it.

Ingredients: 600 grams of pork belly Seasoning: rice wine, straw mushroom dark soy sauce, red bean curd, sugar method:

Wash and drain the pork belly and cut it into 3 cm thick squares, heat the pan, add a small amount of oil (not too much, the pork belly will produce oil), after the oil is hot, add the pork belly, fry until it turns color (the color of the meat is cooked on the surface), put some rice wine, stir-fry a few times, and put water until the pork belly is not over. The fire boiled. 1 or 2 pieces of red bean curd, mash and mix with water, put in a pot and stir well with the pork belly.

Simmer on low heat for about 25 minutes, put dark soy sauce, (according to personal taste, if you think it is not salty enough, you can put a little salt), simmer for another 5 minutes, add a small amount of sugar, stir well, and remove from the pot.

If you are afraid that it is too greasy, you can add radish and fried tofu, and fry the pork belly until it turns color and add water together; Or add sauerkraut (or yuba), which can be cooked 10 minutes before cooking.