Yellow braised pork method The most authentic method

1.After the meat slices are slightly marinated in soy sauce and cooking wine, add more starch to grasp well, so as not to cook for a long time and the meat will become old.

2.Put oil in the pan, stir-fry the meat slices, and set aside after changing color.

3.Continue to put oil in the pot, stir-fry star anise, garlic slices, ginger slices (those who like spicy can put chili peppers and garlic together), put beans and fry together, add water to cover the beans, and put salt, soy sauce, and a teaspoon of 13 spices.

4.Put the fried meat slices on top of the beans and put the noodles. Pay attention to the noodle method: spread a layer of noodles evenly, sprinkle a little oil, not too much, more evenly.

5.Cover the pot and start simmering over medium-low heat. Be careful to check every few minutes to see if there is any soup in the pot. When the soup is not available, put the soup just poured out.

1. First of all, wash the dried red pepper, ginger and chives, and cut them for later use. Wash the fresh cabbage and cut into cubes.

2. Add an appropriate amount of salad oil to the pot and heat it, then add the meat pieces and stir-fry, then pour in the soy sauce to coat the color. Add the chopped chili peppers and chives and stir-fry twice.

3. Put the chopped cabbage into the pot and fry it over high heat, add some water when the pot is dry, and add an appropriate amount of salt, five-spice powder, balsamic vinegar and light soy sauce.

4. Continue to simmer over high heat, and finally add an appropriate amount of chicken essence after the meat and cabbage are cooked thoroughly. Place the stewed meat on a plate and serve.

I think you can go to Douyin and search for all kinds of methods, there should be something you like.

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.

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 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.

Hakka yellow stewed pork.

Every holiday, my father will make a dish of yellow stewed pork, and I eat more, and it is really the first time I have made it. Because he makes a big dish, and the pork is fried and cooked, my method is a simple version, and the taste is also great.

Ingredients: Pork is about 1 catty.

2 tablespoons cooking wine.

Ginger to taste sugar (according to personal taste).

2 tablespoons of oyster sauce.

3 cloves of garlic.

Essence of chicken to taste.

Pepper (optional) Twist 3 times.

Pickles (I used homemade) in moderation.

The practice of Hakka yellow braised pork.

Cut the pork into pieces, which can be slightly larger and thicker, add less than sugar, chicken essence, twisted pepper three times, and marinate in an appropriate amount of oil for about 10 minutes.

Step 2 forgot to take a picture, hot pan with oil, sugar, ginger, garlic, pork stir-fry, add a little soy sauce and mix it. Then put it in a casserole, add oyster sauce, cooking wine, pickles, put water over the pork, bring to a boil over the heat, turn to the lowest heat, and simmer for about 25 minutes. At this time, open the lid, and there is still a lot of water in the pot.

Then turn on the high heat and cook until the juice is almost reduced, add some starch and stir it. You can turn off the heat (you can taste the taste, if the taste is not enough, you can add some soy sauce).

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Serve directly with a casserole, and the juice can also be eaten with bibimbap. Knock on the delicious, hahahahahi

Yellow braised chicken. We first prepare chicken, potato wedges, green and red peppers, old ginger slices, millet peppers, cooking wine, five-spice powder, and monosodium glutamate.

Method: We cut the chicken into pieces and cut the green and red peppers. Put the chicken pieces cut first into the pot, add water, and blanch the chicken pieces.

Put the pot on top of the fire, add a little oil, we stir-fry the ginger slices and bean paste until fragrant, then add the chicken pieces and cooking wine and stir-fry evenly. We add the potatoes and stir-fry them together, add MSG, five-spice powder, green and red peppers, and millet peppers and stir-fry them.

Detailed instructions] 1After the wild boar is cleaned, cut it into small pieces, which can be cut thicker, so that it feels more refreshing to eat. The best pork belly for wild boar, the lean pork belly will feel more delicious, otherwise it will be too fat to eat, of course, if you like to eat fat, you can also do it.

2.Prepare some ginger and garlic, cut the ginger thicker, and cut the garlic directly in half to make it boring. Put peanut oil in the pot, put the ginger and garlic in it and fry until fragrant, after the fragrance comes out, pour the wild boar meat into it and stir-fry it, and fry the wild boar fat, so that it doesn't taste so greasy.

3.After the wild boar fat comes out, pour in a little rice wine to remove the smell, then adjust the taste, put in a spoonful of light soy sauce, a little dark soy sauce to color, a spoonful of oyster sauce, and stir-fry them evenly. After stir-frying evenly, pour in an appropriate amount of hot water, then pour in a bowl of rice wine, put in 2 star anise, a small half of brown sugar, if you don't want to eat sweet, you can put less sugar, but the color may not be so good-looking.

Finally, bring to a boil over high heat, then cover the pot and turn to low heat and simmer for 30 minutes. 4.When the time is up, open the lid and turn on the high heat to collect the soup, and then turn off the heat and remove from the pot when the soup is thickened.

The prepared wild boar is put on the table, this fragrant and delicious yellow stewed pork is ready, this home-cooked dish is used to eat under the rice, it is first-class, delicious and simple, because it has a little sweetness, so children are the most favorite to eat, if you like it, you can try it.

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.

Ingredients: 500g of pork belly, appropriate amount of brown sugar, four or five star anise, appropriate amount of garlic, a spoonful of white wine, appropriate amount of light soy sauce, appropriate amount of soybean paste, two pieces of southern milk, appropriate amount of sauerkraut.

Production steps: 1. Prepare the materials.

2. Garlic. 3. Octagonal, don't put too much star anise, it will steal the taste.

4. Cut the pork belly into pieces, don't cut it too small, it will have no taste, about two centimeters wide 5, put oil, put the meat in the pot, put garlic, star anise, a spoonful of white wine, fry for a few minutes, and put some wine in it so early It will be more fragrant.

6. Then add half a 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.

7. After boiling, simmer over low heat for about half an hour, taking care not to burn.

8. You can collect the juice, you can add some sauerkraut on top, sauerkraut and yellow stewed pork are a perfect match.