How can braised pork be made in three steps?

If you want to make braised pork in three steps, then you need to blanch the braised pork with water first, then add various seasonings to fry it, and then cook it.

The first step is to blanch the pork belly. The second step is to heat the oil, add rock sugar to fry the sugar color, and add the pork belly. The third step is to add the ingredients and stir-fry until fragrant, add water to cover the pork belly, bring to a boil over low heat and simmer, and finally collect the juice.

The first step is to cut the meat into pieces and blanch it in hot water. The second step is to put the various seasonings in a pot and stir-fry, then add brown sugar to stir-fry. The final step is to put the meat in a pan and stir-fry until it is cooked thoroughly.

Braised pork. Ingredients: 600g pork belly, oil, 6 slices of ginger, 15ml cooking wine, 40ml secret braised sauce.

Directions: 1. Prepare the ingredients.

2. Heat the oil in the pot and add the ginger slices and stir-fry until fragrant, add the washed and cut small pieces of pork belly and stir-fry evenly, and fry until the pork belly is slightly yellow.

3. Add cooking wine and stir-fry until fragrant. Secret braised sauce. Add water to a boil over high heat and simmer for 46 minutes. Collect the juice over high heat.

Homemade braised pork.

Ingredients: 800g pork belly, rock sugar, salt, dark soy sauce, garlic.

Method: 1. After washing the pork belly, put it in cold water and boil it until it changes color slightly.

2. Rinse the discolored pork belly. Cut the pork belly into small pieces and put it in a pressure cooker, adding cold water that has not covered the meat.

3. Pour dark soy sauce into the pot to color the meat, add an appropriate amount of salt to make the braised pork delicious and not greasy.

4. Put on the lid of the pressure cooker, turn on high heat, and after the pressure cooker is full of air pressure to make a sound, turn to low heat and simmer for 10 minutes.

5. Put garlic in the stewed meat. Add a rock sugar and reduce the heat to dry the soup.

1. Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

Homemade braised pork.

Ingredients: 600 grams of pork belly, 40 grams of rock sugar, 3 cloves of garlic, 2 star anise, appropriate amount of Sichuan pepper, appropriate amount of ginger slices and green onions, 2 tablespoons of light soy sauce, 1 tablespoon of sweet noodle sauce, appropriate amount of salt, appropriate amount of vegetable oil.

Method: 1. Prepare the ingredients.

2. Cut the pork belly into 2 cm square pieces; Put the green onions, ginger slices, star anise, and Sichuan peppercorns into the seasoning box.

3. Add water to the pot, put in three slices of ginger, blanch the chopped pork belly in cold water, skim off the foam after boiling, and remove the water for later use.

4. Put a little vegetable oil in a wok, turn on medium-low heat, add rock sugar and fry the sugar. When the rock sugar cubes slowly liquefy and bubble slightly, the sugar color is ready.

5. Stir-fry the sugar color, immediately add the pork belly with controlled moisture and stir-fry a few times, add an appropriate amount of boiling water, and cook on high heat for 3 minutes.

6. While the heat is burning, prepare the pressure cooker, and put light soy sauce and seasoning box in the pot.

7. When the time is up, pour the pork belly and soup into the pressure cooker together, cover the lid, buckle the pressure valve, turn on the high heat until the start of steaming, change the heat to low, and cook for 20 minutes.

8. Start another wok, put a little vegetable oil, put in the garlic, turn on the minimum heat, and turn off the heat after the garlic surface is browned.

9. Turn off the heat after the pressure cooker is up to time, leave it for 15 minutes, carefully remove the pressure valve, open the lid, pour the pork belly and soup into the garlic wok, put in 3 rock sugars, turn on high heat to reduce the juice. When the soup is rich and begins to bubble, add salt to adjust the taste, and cook for another 1 minute, then turn off the heat and put it on a plate.

Tips: 1. When blanching, the pot should be cooled under water, and the foam should be skimmed as much as possible. It is best to use chopsticks to put the pork belly into a colander piece by piece, which is cleaner.

2. It's okay to bubble slightly when frying sugar, don't fry paste. When putting the pork belly, hold the lid in one hand and pour it into the pot with the other hand, which can effectively prevent burns.

3. Step 5 should add boiling water, boil on high heat and keep for 3 minutes, it is not recommended to omit.

4. If there is no gas pressure cooker at home, you can use an electric pressure cooker instead, and you can choose the file of meat ribs.

5. If you don't want to use a pressure cooker, then add more water and simmer for at least 1 hour on low heat.

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done.

Ingredients: 450 grams of pork belly, 35 grams of rock sugar, 1 piece of ginger, 2 bay leaves, 1 star anise, 8 peppercorns, 1 cinnamon, 1 shallot, 4 grams of salt, a little black pepper, 2 tablespoons of salad oil, 2 teaspoons of braised soy sauce, 2 teaspoons of rice wine.

1. Prepare the ingredients needed for braised pork, which is made with three layers of fat and lean meat.

2. Soak the pork belly in cold water in advance in bloody water, wash it, and cut it into pieces 2 cm square.

3. Blanch the pork belly and remove it, drain the water and set aside.

4. Add an appropriate amount of salad oil to the pot, pour the rock sugar into the pot, and fry the sugar color.

5. Pour the pork belly into the pan and stir-fry quickly.

6. Pour in 2 teaspoons of teriyaki soy sauce.

7. Add fragrance, cinnamon and star anise, stir-fry.

8. Pour in 2 teaspoons of rice wine, stir-fry quickly and evenly, then turn off the heat.

9. Pour the sugar-colored safflower meat into the pot of the electric pressure cooker.

10. Add an appropriate amount of water, shallots, ginger slices, and a little salt.

Ten. 1. Tap the "soft" button for the custom taste, select the sixth taste, and tap the start button.

Ten. 2. After about 25-30 minutes, the braised pork is cooked.

Ten. 3. Put it on a plate, pour in the remaining soup, sprinkle in the shallots, and serve.

Hello, dear.

Please wait. Steps to make braised pork:1

First, cut the pork belly into centimeter-square pieces, pot it under cold water, boil the meat pieces for 5 minutes after the water boils, and remove the water for later use. 2.Pour a little oil into the wok on the heat, stir-fry the star anise, pour in the caster sugar and stir-fry the sugar color, and stir-fry until it is slightly yellow; 3.Melt the sugar thoroughly, fry until slightly colored, stir-fry the meat pieces, stir-fry the meat pieces until the water is drained, the color is translucent, the surface is slightly yellow, and the oil begins to be cooked into the rice wine4.

Pour in soy sauce and stir-fry until the rice wine volatilizes and the soy sauce is evenly adsorbed on the meat5.After stir-frying the meat well, pour boiling water into the pot, the water and the meat pieces are equal, and then add the green onions, ginger slices, and bay leaves6.Finally, add rock sugar, cover the pot and simmer over low heat for 30-40 minutes7.

After the meat is cooked, pick out the green onions, ginger, star anise, and bay leaves, and then, put a little salt, and use the fire to collect the juice;8.The soup is ready to be removed. When collecting the juice, you can decant the excess oil for other purposes, this oil tastes very fragrant, and can be used for other purposes.

Ingredients] 500 grams of pork belly, a section of green onions, a piece of ginger, two star anise, a piece of bay leaf, a section of cinnamon, an appropriate amount of red and spicy bean curd, an appropriate amount of Huadiao wine, and an appropriate amount of light soy sauce.

Production steps] 1. Prepare the raw materials.

2. Add an appropriate amount of water to the pot, cut the pork belly into cubes and blanch it and remove it for later use.

3. Add an appropriate amount of oil to the pot, put in the blanched pork belly, add an appropriate amount of Huadiao wine, red and spicy bean curd, light soy sauce, ginger slices, green onions, and stir-fry evenly.

4. Add star anise, cinnamon, jujube bay leaves, and half a bowl of boiling water.

5. Cover the pot, turn on a small heat, and simmer for about an hour.

Ingredients: 500g pork belly, appropriate ingredients, appropriate amount of green onion, ginger and garlic, appropriate amount of salt, appropriate amount of light soy sauce, 4 dark soy sauce, rock sugar.

1.Cut the pork belly into centimeter-square pieces.

2.Boil a pot of boiling water, blanch the pork belly, and skim off the foam 3Drain the blanched pork belly and set aside.

4.Cut the green onion into large sections, cut the ginger into large slices, and choose small cloves for garlic without cutting them.

5.Heat oil in a pot and stir-fry the green onions, ginger and garlic until fragrant.

6.Stir-fry the pork belly until the water is completely dry and a little oil has precipitated.

7.Pour in two spoonfuls of raw skin, two spoonfuls of soy sauce and dark soy sauce and stir-fry evenly.

8.Add water to the surface of the water about 1 cm above the meat cube.

9.Bring the water to a boil over high heat, add a spoonful of salt and four rock sugars, reduce the heat and simmer until the soup is almost dry.

Good Bean Food Network.

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A few simple steps to teach you to make delicious red Hu Dan Mountain roast pants in the late sale of meat.

1. Preparation. Pork belly with skin, dried hawthorn slices, dark soy sauce, rock sugar (no rock sugar, white sugar is also acceptable).

1. Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water. (You can scald it with hot 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.) )

Hawthorn flakes: are stored and digested. It is also a flavor enhancement in the dish.

But that's how southerners eat it.

Northerners can put some star anise, and boil it over the pot to flavor the meat.

Specifically, change the stupid method:

1. Wash the pork belly with skin (the kind with half of the fat and half of the meat, and the kind cut in the middle of the pig) and cut it into mahjong pieces; Blanch it with hot water to remove blood foam (pork has less blood and the blanching time should be shorter).

2. Put cold water in a basin, add a large cherry blossom with a spoon of cooking wine, add pork belly pieces, and soak for 15 minutes.

3. Put oil (salad oil) ginger, green onion, star anise, and sugar in the pot to color. Wait for the time when there is foam in the country. Add the pork and stir-fry to color.

4. Add water to boil over 2-5cmm pork for 30 minutes, 5. Turn to low heat and boil slightly for one and a half hours. Just put some monosodium glutamate and chicken essence in the pot.

Excellent taste!!

My own recipe, it's very simple.

The meat is cut into about two centimeters of square acres of reed holes. Put the oil first, put the sugar after the oil is warm, fry the sugar color, and then put the meat into the stir-fry. Add water after the meat is colored (water can be a little more).

After the water boils, add the wine (I don't like cooking wine, I think the white wine is more fragrant), soy sauce, ginger, and after the water is almost reduced over medium heat (this one takes about half an hour to an hour), add salt, and the juice is ready to go.

I put very little material in this method, which is more suitable for pregnant women and children to eat. If the flavor is heavy and infiltrated, you can add bay leaves, star anise (big ingredients), and cinnamon. However, the taste of the meat will be covered a little, I don't like it, it depends on personal taste.

Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.

Pork is the most popular kind of meat that people like to make bright, and although the old pork is now improved, pork is still the most purchased meat, especially to buy some pork belly, because through the pork belly can make a very delicious dish to call the rise, it is braised pork.

Rice cooker braised pork:

1. Put the whole piece of pork belly and celery into boiling water and blanch it, and cut the ginger into shreds.

2. Put a little oil in the pot, first stir-fry the ginger until fragrant, pour in the pork belly, fry it, and fry the oil in the fat until the surface of the meat is a little burnt.

3. Pour in the cooking wine, stir-fry a few times over high heat, and pour it into the rice cooker.

4. Put in water, cover the amount of meat, pour in soy sauce, put some salt according to the saltiness, knot the green onion, put it in the pot together, press the cooking button, wait until most of the water is opened, put in rock sugar, and then continue to cook, when the soup is not much left, you can get out of the pot, this time you find that there is a lot of oil at the bottom of the pot, and the fat of the meat itself is not greasy at all.

Wash the meat, wash the ginger.

Cut into cubes and cut the ginger into shreds.

Heat the oil in a pan, add the ginger shreds, add the meat, and stir-fry until the meat is bloodless.

Add cooking wine, a few points of vinegar, and star anise, and stir-fry for a while.

Put down the whole package of cooking wine (basically submerge the meat into the wine), add vinegar, appropriate amount of dark soy sauce, cover the pot and cover it with a stuffy lid.

Bring to a boil over high heat first, then turn to a simmer and simmer for about 40 minutes.

Add brown sugar and a small amount of salt (it should be dark soy sauce and already have salt) and stir-fry, and serve after the juice is reduced!

In fact, there are a lot of introductions to the practice of these wild vegetables on the Internet, and the above is my own method, which is delicious!