If you want to make braised pork for a pound of pork belly, how much sugar does it take?

If you want to make braised pork for a pound of pork belly, you need about 15 grams of sugar, and if you put too much, it will be too sweet.

I think one pound of braised pork needs 200 grams of sugar to ensure the taste of braised pork.

I think you only need to put about 50 grams of sugar, too much or too little will affect the taste of the finished dish.

We will use 15 grams of rock sugar color, so that the braised pork will be very tasty, and it is also very nutritious, and it is also very hearty, and the color is also very beautiful.

Generally, 1 3 rock sugar is used, so that the color of the fried sugar can ensure the taste of the braised pork, and it is also made according to the normal proportion.

A pound of pork belly to make braised pork will use five or six rock sugars to fry the sugar color, and the color is very rich.

Under normal circumstances, a pound of braised pork can be put with 25 grams of braised material.

A dish of braised pork

600 grams of pork belly, 40 grams of rock sugar, 2 star anise, appropriate amount of ginger slices, appropriate amount of green onions, appropriate amount of Sichuan pepper, 3 cloves of garlic, 2 spoons of light soy sauce, 1 spoon of sweet noodle sauce, appropriate amount of salt, appropriate amount of vegetable oil (or 30 grams of braised sauce).

Steps: 1. Cut the pork belly with skin into cubes of about 2 cm, and put the green onions, ginger slices, star anise, and Sichuan peppercorns into a bowl. Add cold water to the pot that is not in the pork belly, put a few slices of ginger and a few green onions, you can add cooking wine to remove the smell, and then boil the cut pork belly over high heat.

2. Put a little vegetable oil in the pot, turn on medium-low heat, put in rock sugar and fry until melted, and when it bubbles slightly, even if the sugar color is fried, it can not be super long, or it will not be bitter, which will affect the following steps, the sugar color is fried, put in the pork belly that controls the dry moisture and stir-fry to color, add the boiling water that has not passed the pork belly, boil over high heat until boiling and turn to low heat, 3. Put light soy sauce, dark soy sauce, appropriate amount of salt, green onions, ginger slices, star anise, and Sichuan pepper into the pot, and cook until the pork belly is soft and rotten. Finally, the juice is reduced on high heat, and those who like chives can be sprinkled with chopped green onions and put them on the plate, the sauce on the plate is rich, and the fat but not greasy braised pork is ready.

Tips: 1 When blanching, boil the pot under cold water and skim the foam as much as possible.

2 When frying the sugar, it is fine to bubble slightly, do not fry the paste.

3 When you put pork belly in a friend who is not skilled in cooking, you can hold the lid of the pot with one hand and pour it into the pot with the other hand, so as to prevent burns.

4 Add the water in the pork belly, boiling water is best, cold water is not recommended.

A pack of 25 grams is fine, and some are large bags of 50 grams, then put half a pack.

Put two spoonfuls on the sweet ones, and one spoonful on the sweet ones that don't like it very much.

To steam 1 kg of braised pork, you need to put 20g of sugar.

If you want to make braised pork with a pound of pork belly, if you want to eat authentic braised pork, you must read today's rabbit fur tutorial. Prepare a good piece of pork belly, and choose the fat and lean kind to make braised pork, and make it with ingredients. Then prepare light soy sauce, rock sugar, cooking wine on top of the sliced pork belly, and then marinate with star anise, ginger and bay leaves.

After that, put the meat and ginger in a pot, add enough water to bring to a boil, remove the mega and drain. Then heat the oil in a pan and sauté the ginger slices with the meat. After the sauce and dark soy sauce are stained, pour in an appropriate amount of water and boil for a while.

At this point, half of the plate is finished.

<> all say that the most important thing in life is happiness, and the most important thing to make pork belly is to put sugar. How much sugar? When does it start?

This is the essence of this dish. To make this dish fatty, not greasy, soft and sweet, listen carefully to the steps below. It is about a pound of meat or two sugars such a standard, and the sugar chooses high-quality rock sugar, because rock sugar is not only sweet, pure in taste, but also highly transparent.

Once the water in the pot is boiling, add the rock sugar and slowly cook over low heat. After the rock sugar dissolves into the pot, the soup will slowly thicken.

At this time, you can gently turn the meat so as not to scorch the pan. 500 grams of pork belly, 30 grams of green onions, 20 grams of ginger, 20 grams of garlic, 5 slices of fennel, 5 grams of pepper, 5 grams of cinnamon, 4 grams of salt, 15 grams of sugar, 20 grams of soy sauce, 20 grams of cooking wine, appropriate amount of water, a little cooking oil. Start by stir-frying the sugar, pour an appropriate amount of oil into the pot, heat the heat to low heat, put the rock sugar in the pot, break it one by one with a spatula, and keep stir-frying after it is completely dissolved, and the pork belly with fine foam comes out into the pot, stir-fry for about two minutes, stir-fry evenly.

After frying, put the ingredients into the pot and continue to fry, turn to medium heat, stir-fry until fragrant, add light soy sauce and cooking wine, and add the prepared warm water after the wine is dry (cold water will make the meat cook a little wood). Water can't go over meat. Then add the prepared dark soy sauce and some sugar if you like sweetness.

Bring to a boil over high heat, reduce the heat to medium, and continue cooking. When the water is almost boiling, the high heat reduces the sauce. If you like rotten meat, you can add more water to the parsley and cook it for a longer time.

The fragrant pork belly came out of the pot and was sprinkled with green onions at the end, which I thought was delicious.

You need rock candy and boiling water that has not been covered with meat at all.

Raw materials required:

1. Ingredients: 500 grams of pork with skin, 15 grams of dark soy sauce, rock sugar.

2. Accessories: green onions, ginger slices, 4 star anise, salt.

The first step is to clean the pork and cut it into chunks.

Step 2: Cut the green onion into sections, slice the ginger, rinse the star anise and set aside.

Step 3: Add cold water to the pot, add the pork, boil to remove the foam, and remove the meat for later use. Attack the gods.

Step 4: In a separate frying pan, add star anise, green onion and ginger slices to the pan until fragrant.

Step 5: Add the pork to the stir-fry.

Step 6: Add the pork and stir-fry until the oil is brown and the surface is browned.

Step 7: Add the dark soy sauce with rock sugar (no braised soy sauce can be used) and stir-fry evenly.

Step 8: Add boiling water to the pot, it must be boiling water, completely cover the pork, and add rock sugar.

Step 9: Simmer over medium heat for 20 minutes, turn to low heat and simmer for 50 minutes, add salt according to the saltiness and mix well.

Step 10: The finished product is as follows.

Hello, 10 catties of pork belly need to be put in an appropriate amount of sugar, generally speaking, each catty of pork belly needs to put 20 grams of sugar, so 10 catties of pork belly need to be put into 200 sugar. When frying the sugar, put the sugar into the pot, cook it with the middle finger until the sugar becomes thick, then put the pork belly in, stir-fry over high heat until the sugar is dried and the meat becomes golden brown, and then you can get out of the pot <>