The practice of braised pork Step text, the practice of braised pork step by step detailed explanati

Braised pork. Spices (spices, bay leaves, cinnamon, look at the taste, put your own spices), brown sugar, pork belly, salt, cooking wine, rock sugar, green onion and ginger.

Cut the pork belly into cubes, heat the oil, fry the sugar, pour in the cut meat, stir-fry to color, add the green onion and ginger, cook the wine, stir-fry until the oil comes out, pour out the oil and leave the meat, add hot water, add rock sugar and spices, bring to a boil, turn to low heat, cook for 60 minutes, add salty salt to taste, reduce the juice, and remove from the pot.

Summary: Braised pork is sweet, ruddy in color, and can even be brushed (real braised pork is charred, sweet, and salty).

Home cooking and restaurant cooking are red stewed pork.

It is to add soy sauce, monosodium glutamate, chicken essence, and soy bean curd on the basis of braised pork, how to suit your appetite, and how to come to it.

If the color is not enough, you can put on red yeast powder and hawthorn slices.

I still think the red stewed pork is delicious, because the Northeast generally eats the home-style version of the red stewed pork.

Sweet authentic braised pork I can't enjoy it too much.

Ingredients: 500 grams of pork belly, appropriate amount of green onion, appropriate amount of ginger, or appropriate amount of garlic, appropriate amount of oil, 2 cinnamon, appropriate amount of hawthorn, 6 star anise, appropriate amount of rock sugar.

1. First of all, blanch the meat in cold water, add ginger slices and shallots to taste.

2. Cover the lid and boil the water, then remove the meat and drain it.

3. Put the pork belly in the pan and fry it, and don't put oil when frying the pork belly, so that the oil in the meat can be fried.

4. After the pork belly is golden on all sides, pour in a little oil and pour in rock sugar.

5. Pour water, ginger slices, and green onions when the sugar color wraps the meat, and don't add garlic if you don't like to eat.

6. Pour cinnamon, star anise, and hawthorn into the sales group pin, and put hawthorn when stewing meat, which can make the meat easier to stew.

7. Then pour in light soy sauce, cover and simmer for a while.

8. Open the lid, reduce the juice over high heat, and sprinkle with sesame seeds to enhance the color.

Ingredients: pork, cooking oil, rock sugar, chives, star anise, light soy sauce, cooking wine.

1. Cut the pork belly into cubes. This is shown in the figure below.

2. Blanch in a pot of cold water to remove blood foam. As shown in the figure below.

3. Remove from the pot and put an appropriate amount of Yuzu Sun oil, green onion, ginger and star anise. This is shown in the figure below.

4. Pour in the pork belly and stir-fry. This is shown in the figure below.

5. Add Laoqing chain soy sauce, light soy sauce, cooking wine, salt and water, bring to a boil over high heat and simmer over low heat for 1 hour.

6. Heat and remove the juice from the pot.

7. Picture of the finished braised pork. This is shown in the figure below.

Preparation materials: 750 grams of pork belly, appropriate amount of ingredients, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of dried chili peppers, appropriate amount of rock sugar, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of chicken essence.

Step 1: Prepare the food knowledge materials.

Step 2: Cook under cold water.

Step 3: Boil to remove the blood and excess fat, boil for 10 minutes before the excess fat can be boiled out, and the excess fat can be removed for later use.

Step 4: Heat the oil in the pan and add the socks to the ingredients and remove them for later use.

Step 5: Add rock sugar and stir-fry over low heat.

Step 6: Add the boiled pork belly and stir-fry the sugar, then add the stir-fried seasoning.

Step 7: Add boiling water and other excipients.

Step 8: Cook on low heat for half an hour, and reduce the juice on high heat.

Step 9: Finished product.

Ingredients: pork belly, sugar, light soy sauce, salt, green onion, ginger, star anise, Sichuan pepper, cinnamon, cooking wine. Steps:

Step 1: Cut the pork belly into small pieces, boil it in a pot under cold water, and wash it for later use.

Step 2: Put a spoonful of oil in the pan to avoid sticking to the pan, and fry on low heat for a few minutes to consume part of the oil.

Step 3: The meat cubes turn yellow on both sides and set aside.

Step 4: Pour out the oil from the pan, add a spoonful of sugar, fry until it turns yellow, and small bubbles bubble.

Step 5: Add the pork belly and stir-fry to color.

Step 6: Cut the green onion and ginger into the pot, and at the same time add star anise, Sichuan pepper, cinnamon, a spoonful of light soy sauce, and a spoonful of cooking wine and stir-fry.

Step 7: Put in four bowls of water, a very small amount of salt, bring to a boil over high heat, and then turn to medium heat and simmer for half an hour.

Step 8: Finally, reduce the juice over low heat and put it out of the pot and put it on the plate.

Steps to make braised pork:

1. Cut the green onion into sections and pat it flat with a knife until it splits. Slice ginger, prepare star anise per 500g, cinnamon per 500g, and break each into 2-3 pieces.

2. Prepare meat: When choosing meat, you must be optimistic about the pork belly with fat and lean intervals, and sometimes merchants will mix fat and fat together to sell. Meat that is too fatty and thick is not recommended to buy.

When cutting meat, be sure not to cut along the meat layer to ensure that the cut meat remains in five layers. After the meat is cut, it should be washed clean, put in a pot under cold water, go to the pot after boiling, keep the pot boiling, and use chopsticks to remove the droplets one by one, so as to remove the droplets to the greatest extent.

3. Put an appropriate amount of cooking oil into the pot, adjust to medium heat, when the meat is lean, there is more oil, and when the meat is fat, it is less. After the oil is cooked, add an appropriate amount of white sugar, turn to low heat, and put an appropriate amount of white sugar according to personal sweetness preference. Stir the sugar constantly with a spatula to ensure that the sugar melts quickly.

When foam rises to the oil surface, turn off the heat and stir constantly, and a large amount of sugar foam will appear later.

Put the green onion, ginger, star anise, and cinnamon in turn, turn to low heat, stir-fry constantly, and fry the fragrance. Put the blanched pork belly in a pan, reduce the heat to medium, and continue to stir-fry for a while.

4. Add boiling water, preferably with the water surface just below the meat, turn to high heat and bring to a boil. Add salt (2 4 tablespoons per 1000g). Add light soy sauce. Bring to a boil over high heat, cover the pot, reduce the heat to medium and simmer for 30 minutes.

5. Reduce the juice on high heat, drain the water, pay attention to the bottom of the pot, find that the bottom of the pot is foaming, turn off the heat. Note: This is the last and most critical step of this dish, many people continue to stir-fry after the juice is collected, resulting in the sugar being caramelized at high temperatures, and the meat is black in color and bitter in taste.

Remove from pan and serve.

Braised pork is a dish that many people like to eat, so let's introduce the method of braised pork.

01 First take the pork belly out of the refrigerator and thaw it in cold water, cut it into small pieces of about two centimeters after thawing, then blanch it in hot water for five minutes, remove it and drain.

02 Next, pour a little food into the pot, add the fragrant and stir-fry until the oil is hot, add sugar and stir-fry until browned, pour the drained braised pork into the pot and stir-fry.

03 Stir-fry for a while, add boiling water to submerge the braised pork, then add green onions, ginger slices and bay leaves, and finally add rock sugar, and simmer over low heat for about half an hour.

04 After the meat is cooked, take out the inedible ingredients such as green onions, ginger, star anise, bay leaves, etc., add a little salt, rice wine, change the heat to reduce the juice, and finally put it out, and the braised pork is ready.

Prepare the ingredients and accessories: 500 grams of braised pork, 1 chives, appropriate amount of rock sugar, 6 dried red peppers, 4 slices of ginger, 3 star anise, bay leaves.

4 slices, 1 tablespoon of salt, 1 2 tablespoons of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

Here's how:

1. Prepare other auxiliary materials that need to be cooked.

2. Wash the pork belly and cut it into cubes according to your preferred size.

3. Put the sliced pork belly in a pot under cold water, add ginger slices, pour in an appropriate amount of cooking wine, boil over high heat, blanch it, and skim off the foam. Remove and drain, and set aside.

4. Put the drained pork belly pieces into a waterless and oil-free pot and stir-fry over low heat.

5. Be sure to use low heat, stir-fry until the surface of the pork belly is golden, and a lot of oil appears at the bottom of the pot, and then put out the pork belly, and do not pour out the oil in the pot.

6. Continue to low heat, use the fried lard in step 5, after the oil is hot, add an appropriate amount of rock sugar, and stir constantly with a spatula until the caramel color is obvious.

7. Then pour in the stir-fried pork belly and stir-fry until the pork belly is evenly caramelized.

8. Add chives, star anise, bay leaves and dried red pepper and stir-fry until fragrant.

9. Pour in an appropriate amount of light soy sauce and dark soy sauce to color, and stir-fry until each piece of pork belly is evenly colored.

10. Add an appropriate amount of water, completely cover the pork belly, cover the pot, and simmer over low heat.

11. Simmer for about 40 minutes, you can see that the soup is significantly reduced, add 1 tablespoon of salt at this time, and start to reduce the juice on high heat.

12. Don't take away all the soup, just leave a little bit, and add half a spoon of monosodium glutamate before cooking.

13. The fragrant braised pork is ready, hurry up and put it on a plate!

14. After it comes out of the pot, you can eat the delicious braised pork.

Precautions

1. The pork belly should be fat and thin and with pork skin, which has a better taste and higher nutritional value.

2. You don't need to put any oil, after the pork belly is blanched, you must drain the water, and stir-fry the appropriate amount of oil in a waterless and oil-free pot, which not only reduces the amount of oil, but also fats but not greasy.

3. It is best to use rock sugar when frying caramel color, not white sugar, the sugar content of rock sugar is low, sweet but not greasy, and the coloring effect is also better.