How to make braised pork in East Claw, how to stew meat in East Claw

Pork belly, green onion, ginger, sugar, rice wine, soy sauce, cooking wine.

Method:. 1. Wash the whole piece of pork belly.

2. Set the shape of the pork belly.

3 Cut the pork belly into wide and narrow pieces.

4. Spread the green onion and ginger on the bottom of the casserole.

6. Place the meat pieces in a casserole with the skin facing down.

8. Bring the fire to a boil. Simmer for 2 hours.

9. Take out the meat and put the lid in the bowl. Steam in a steamer for another 25 minutes. Can.

1500 grams of pork belly ribs, 100 grams of green onions, 100 grams of sugar, 250 grams of Shao wine, 50 grams of ginger (pat loose), 150 grams of soy sauce.

Steps. Dongpo meat.

Dongpo meat. 1.Scrape and wash the pork belly ribs, cut them into 10 square pieces, and cook them in a pot of boiling water for 5 minutes.

2.Take a large casserole, use a bamboo grate to pad the bottom, first spread the green onion, put in the ginger pieces, and then neatly row the pork skin face down on it, add sugar, soy sauce, Shao wine, and finally add the green onion knot, cover the pot, seal the side seam of the casserole with peach paper, put it on the fire, cover and seal it after boiling, simmer it with a slight fire, close the end of the casserole away from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it in the steamer, and steam it for 30 minutes with a strong fire until the meat is crispy.

Practice 2. Ingredients.

600 grams of fine pork belly, 6 jujubes, 300 grams of chives, 20 grams of ginger, 500ml of rice wine, 20 grams of rock sugar, 10 grams of sugar, 100ml of braised soy sauce, 3 grams of salt.

Steps. 1.Wash the ginger and cut it into large slices, and wash the chives.

2.Cut the pork belly into evenly sized pieces about 4 cm square. Tie each piece of meat crosswise with a string.

Dongpo meat. Dongpo meat (6 photos).

3.Blanch the pork belly and drain.

4.Spread the bottom of the casserole with a bamboo grate and a layer of chives on top of the bamboo grate.

5.Place the blanched pork belly in a casserole, skin side down.

6.Spread the ginger slices evenly on top of the meat. Spread with another layer of chives. Add rock sugar and dates.

7.Add salt, sugar, teriyaki soy sauce and rice wine, and the soup should be flush with the meat.

8.Cover and bring to a boil over medium heat, reduce the heat to a low heat and simmer for 2 hours.

9.Turn the casserole on and remove any excess chives.

10.Then gently remove the meat, put it in a steaming bowl, and pour some soup from the stew.

11.Put it in a steamer and steam for 1 hour.

12.Remove from pan and serve.

A list of ingredients. 1 pound of pork belly, 2 pounds of octopus, 1 green onion, appropriate amount of ginger, appropriate amount of salt, 1/2 spoon of sugar, 2 spoons of light soy sauce, 1/2 spoon of oyster sauce, 2 drops of vinegar, 1/3 head of garlic. Cooking steps:

To prepare the braised pork stew with octopus Step 1

Cut the pork belly into cubes.

To prepare the braised pork stew with octopus Step 2

The octopus picks out the contents of the head, and there is a black hard plug in the middle of the claw to pick it out, wash it with water several times, and then boil the water to scald it, and take it out for later use.

How to stew braised pork with octopus Step 3

Chop more green onions and cut a few slices of ginger for later use.

How to stew braised pork with octopus Step 4

Because this dish itself has a lot of oil, I don't put oil to make this dish, fry the oil over low heat, and if you are afraid of sticking to the pan, you can also add a little oil and slowly fry the excess oil.

To prepare the braised pork stew with octopus Step 5

I poured out all the fried oil to see how much fat I would have to eat in such a big bowl.

To prepare the braised pork stew with octopus Step 6

Stir-fry the fish and add the ingredients such as green onion, ginger and garlic.

To prepare the braised pork stew with octopus Step 7

Add water, remember that the water should be added at one time, and then add water in the middle is easy to fishy, pour half a bottle of cooking wine, cooking wine is indispensable to go fishy, soy sauce oyster sauce package (pepper big material bay leaf, cinnamon) can not put these material bags, half a spoon of sugar, sugar can be fresh, and there is salt to put it, the taste is mastered.

How to make the braised pork stew with octopus Step 8

Boil the heat for 3 minutes, turn to low heat and simmer for about 45-60 minutes, and then collect the soup on high heat, and it is ready.

One last step. How to stew braised pork with octopus Step 9

Put it on the plate, this dish is super high-end to eat, you can add some vermicelli or potatoes to the next meal. Publish.

How can you make winter melon into braised pork? After doing these two steps, the winter melon is more fragrant than the meat, and it will be served on the table.

Winter melon is an ingredient that is no stranger to the benefits of the body. Many people don't like to eat winter melon because the taste is too light and there is nothing to eat, so today we will make a winter melon "braised pork", so that it will be easy to eat.

I have absolute confidence in making winter melon, from being picky and not eating winter melon to a bear child who loves to eat everything, from disliking the taste of light and not liking to eating to my husband who has to eat two more bowls of rice every time I make it, I am a complete victory, so let's see how I use 5 yuan to make a big bowl of winter melon "braised pork" today.

Winter melon "braised pork".

I spent two yuan to buy a piece of winter melon, washed it, peeled it and removed the melon pulp, and cut it into large pieces. The veneer side should be cut flat and replaced with a flower knife.

Take a darker plate, pour some dark soy sauce, light soy sauce, and sugar and mix well, and soak the part of the winter melon that has been cut into the flower knife to color. This has the appearance of braised pork, and the husband and children prefer it.

Soak the colored side of the winter melon in a pot and fry it slowly over low heat until the meat is red and has a little burnt flavor.

This step must be on low heat, because the dark soy sauce with sugar is particularly easy to paste the pot, and the bottom of the pot will not look good if it sticks to the pan.

Fry until the surface of the winter melon has a burnt red skin, and then take it out of the pot for later use. Take a look, is it particularly tempting, the winter melon is an excellent interpretation of the soft and glutinous aroma of braised pork, and the tempting winter melon "braised pork" is just beginning.

Winter melon "braised pork", how can there be no meat smell, use the remaining oil in the pot just now, add green onions, ginger slices to stir fragrant, buy 3 yuan minced meat into the pot and stir-fry, our meat smell is coming, smell it, is it particularly fragrant? Stir-fry until ripe, and then put the winter melon in the pot and stir-fry together.

After stir-frying evenly, add water, do not use too much water, just less than half of the winter melon, cover and simmer for six or seven minutes to mature.

Because winter melon itself is also a vegetable with a relatively large water content, it does not need to be too much water.

The sugar added during the first step of coloring not only enhances the flavor, but also helps to make the soup thicker when the juice is collected.

Sprinkle with shallots to decorate, the tempting winter melon "braised pork" is completed, the thick meat fragrance, saliva can't stop flowing, in the second senior brother's soaring value today, use this winter melon "braised pork" to make up for our desire to eat meat. Fragrant, really fragrant.

The winter melon "braised pork" is done, the color is red and bright, the winter melon is soft and rotten, absorbing the aroma of minced meat, and the value of the winter melon seems to be much higher. In fact, it doesn't matter what the name of the dish is, the people you love, the people who love you, and eating sweetly and sweetly is the most meaningful thing to cook.

Ingredient list. 500 grams of spiced pork, 1 slice of coriander, 1 slice of ginger, a pinch of vinegar, an appropriate amount of rock sugar, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, an appropriate amount of Sichuan pepper, an appropriate amount of geranium, 1 slice of cinnamon, 1 slice of green onion, 3 slices of ingredients and an appropriate amount of salt.

Steps. Start by preparing a piece of pork, then wash the meat, cut it into small pieces and set it aside for later use.

2.Put an appropriate amount of water in the pot and blanch the prepared slices of meat. Once the water is boiling, it can be fished out within a minute and set aside for washing.

3.Put a small amount of oil in the pan and melt the rock sugar in the pan until the rock sugar turns red.

4.At this time, the cooked meat can be put in and stir-fried. It must be sautéed evenly so that the meat can be coated with rock sugar.

5.Add seasonings for toning and seasoning, add light soy sauce, then add peppercorns, star anise, geraniums, cinnamon, cooking oil, onion slices and ginger slices in order, and continue to stir-fry evenly.

6.Add water and cover the pork with a lid. Bring to a boil over high heat. Then simmer over low heat for about half an hour.

7.Open the lid and see if the soup is done. If not, add some more in the middle, but simmer for another five minutes. When ready to leave the pan, add salt and stir well.

Preparation of octopus stew.

1.The octopus is first soaked in water, squeezed out of the eyes and teeth, and repeatedly rubbed and washed the sand from the suction cup.

2.After washing, disconnect from the middle of the claw and the head. Spare.

3.Wash the pork belly and cut into cubes. Soak in water for half an hour.

4.Boil water in a pot, add 1 tablespoon of cooking wine, green onions, ginger, blanch the pork belly for 10 minutes, then remove it.

5.Blanch the octopus for 2 minutes until the claws curl and turn red.

6.Put a little oil in the pot, add the pork belly, stir-fry until the meat is charred, control the excess oil, stir-fry the chives, ginger and garlic, Sichuan pepper, star anise, sugar, light soy sauce and pork belly and stir-fry for a while.

7.Transfer the sautéed pork belly to the pressure cooker, add boiling water so that it just covers the meat surface, and press for 15 minutes.

8.Deflat, open the lid and add the processed octopus, and pressurize again for 10 min.

Then open the lid and add salt. Transfer to the stove (or force the pot directly, but don't pressurize) and simmer until the soup is thick.

Ingredients: Appropriate amount of winter melon.

A few shallots.

Ginger a small piece.

The preparation of braised winter melon meat.

Prepare the ingredients: Change the winter melon to a knife, first cut a few strips horizontally, and then cut vertically according to the size of the winter melon. Finely chop the shallots. Ginger shredded.

Put an appropriate amount of oil in the pot, put the cut noodles of the winter melon into the pot and fry until it is slightly yellow.

Fry the winter melon on all sides until lightly browned. Add shredded ginger and stir-fry until fragrant.

Add a scoop of light soy sauce and stir-fry a few times.

Add water and cover the winter melon. After boiling, add an appropriate amount of salt, a little pepper, and chicken essence (with or without it). Cover the pot and simmer to reduce the juice.

Add chopped green onion before removing from the pan and stir-fry for a while.

How to make braised winter melon delicious? Hit the winter melon with a cross knife, add a little dark soy sauce and then melt it in warm water, and then dip the juice with one side of the flower knife, and fry the knife side down.

How to cook braised winter melon? Wash the winter melon and cut it into pieces, cut the ginger slices and shallots into sections, add oil to the pot, green onions, ginger and garlic shrimp skin, and then add the winter melon pieces and add seasonings to stir-fry. ，

A few simple steps to teach you how to make delicious braised winter melon.

Peel off the skin of the winter melon, cut it into larger pieces, put some dark soy sauce and mix evenly, then put it in the pot and fry it and pour it into the casserole, put oil in the pot again, put in the side dishes and meat foam and fry it, pour in water to adjust the taste, then pour it into the casserole, cover it and cook for 15 minutes.

【Ingredients】 Pork belly, winter melon, ginger, shallots, dried red pepper, rock sugar, salt, teriyaki soy sauce.

Winter melon "braised pork".

Winter melon "braised pork".

Method] 1. Peel and cut the winter melon into cubes, slice the ginger, cut the green onion into white sections, and chop the green onion.

2. Cut the pork belly into cubes, put it into the pot with ginger slices, pour in water, and continue to cook for three or four minutes after the water boils. Scoop up the meat, rinse and drain.

3. Wash the pot, add the drained pork belly pieces, and fry over low heat.

4. Fry until the surface of the meat is a little browned (don't fry too much, because you will continue to fry later), and when some oil oozes out, add rock sugar and stir-fry over low heat until the sugar melts.

5. Add ginger slices and dried red pepper and stir-fry for 2 minutes.

6. Add boiling water - the amount of water is not over the meat. Simmer over low heat for 30 minutes.

After a few minutes, add the green onion and winter melon, and add salt.

8. Add 1 tablespoon of braised soy sauce, turn to medium heat and stir-fry evenly.

9. Cook until the winter melon is flavorful, the soup is drained, and sprinkle with chopped green onions.

The autumn wind and autumn rain are strong, and the sky is cool at the bottom.

Summer goes to autumn, an autumn rain and a cold. When I went to the door in the morning, I couldn't wear long-sleeved clothes, I had goosebumps from the cold, and I had to wear a coat, and I felt that the late autumn of this year came very early. Look at the corners and corners of the community that have been sun-dried red peppers by the aunts, ready to eat in winter.

Some aunts have started to buy winter melons and dried them in the community, saying that they can stew meat and stew pork ribs in winter. In fact, it is not bad to eat winter melon in autumn, winter melon can be cool and has the function of moistening the lungs and quenching thirst, making braised pork in autumn, I love to add some winter melon in it, I feel that winter melon is better than braised pork, so winter melon is faster than braised pork, every time I do my daughter, I eat the winter melon first, and then eat meat, and said that the winter melon is less, next time I must put more, a relative did not see clearly that it was winter melon, thought it was braised pork, and still sighed that we eat a lot of meat, know that it is winter melon, and admire me, a few oranges sighed that I made winter melon into braised pork!

Winter melon is a vegetable that is used both for medicine and food, and has a variety of health benefits. Winter melon is sweet, light and cool, and enters the lungs, large intestine, small intestine and bladder meridians; It has the effects of moistening the lungs, dissolving phlegm and quenching thirst, diuresis and swelling, clearing heat and dispelling heat, detoxifying and draining pus; It can be used for summer heat thirst, phlegm heat cough and asthma, edema, athlete's foot, fullness, thirst, acne, facial spots, prolapse, potato hemorrhoids and other diseases, and can also relieve fish and alcohol poison. Winter melon peel is known for diuresis; Winter melon seeds are known for strengthening the spleen and beauty, relieving cough and reducing phlegm.

The steps of the winter melon braised pork.

Ingredients: pork belly, star anise, bay leaves, ginger, green onions, grass fruits, peppercorns, cooking wine, soy sauce, sugar, rock sugar, winter melon, salt, vegetable oil, dried hawthorn slices.

Cut the pork belly into cubes.

Put it in boiling water to remove the blood water, drain the water and set aside.

Cut the ginger into slices, peel and cut the winter melon into thick pieces, and cut the green onion into sections.

Put a little base oil in the pot and boil it for 5 minutes, then add sugar to the oil, and stir quickly with a spoon until the sugar melts and turns red and bubbling.

Add the pork belly and stir-fry evenly to color each piece of pork belly.

Add cooking wine, star anise, bay leaves, peppercorns, ginger, grass fruit, dried hawthorn slices, a little soy sauce and stir-fry.

Add water and rock sugar and bring to a boil over high heat.

Cover the pot and simmer over low heat for about 40 minutes to uncover.

Add winter melon salt. Then boil until the winter melon is fully ripe, and then reduce the juice from the pot over high heat.

Tips. Add hawthorn slices to remove the fishy smell and ripen quickly.

The south is accustomed to using soy sauce to color the color, while the north prefers the color of fried sugar.

Add rock sugar to taste good and the meat is tender and fresh.

Braised pork is a dish, and the water is the most particular. The water should be put away at one time, not boiled dry, and in case you really need to add water, remember to add boiling water.

Kitchen utensils used: Wok.