Is braised pork delicious with red sauce?

Yes, steps.

Step 1: Boil a pot of boiling water and prepare a casserole.

Step 2: Wash the pork belly and cut it into cubes of three or four centimeters, without blanching, and put it directly into the casserole.

Step 3: Put the cinnamon bay leaves, cooking wine, ginger, chili, salt, rock sugar, red sauce (or mash the bean curd and pour it into the pot with the soup) and mix well with the meat.

Step 4: Turn on medium heat, keep stirring the meat pieces in the casserole until the water in the meat has evaporated and the oil is bubbling, add a small amount of boiling water (about half of the meat pieces), cover and simmer over low heat. Note that people can not go far, open the lid at any time to check and stir, so as not to dry the pan.

Boil until the water is almost dry, then add a small amount of boiling water ......After repeating this several times, add the green onion and garlic to continue the previous operation.

Step 5: Repeat many times until the meat is crispy, and finally put the chicken essence and reduce the juice on high heat.

Ingredients: 150g dried stalagmite, 600g pork belly, 1 green onion, 1 ginger, 1 tablespoon of Huang Ji Huang teriyaki sauce (15 g), 2 tablespoons of Huang Ji Huang sauce (30 g), 2 tablespoons of Jiang rice wine (30 g).

Cooking steps:1These are all ingredients, prepared in advance.

2.Preparation: After soaking the bamboo shoots in warm water, cut them into about one inch sections, cut the pork belly into pieces, blanch and wash and drain, and slice the ginger.

3.Stir-fry the meat: pour oil into a cold pan, add the pork belly and ginger slices when it is hot, and stir-fry over medium heat until the oil is bubbling and slightly yellow.

4.Seasoning: Pour 2 tablespoons of rice wine into the pot, turn to high heat and stir-fry for 30 seconds, then pour in 1 tablespoon of sauce and stir-fry well, cover and simmer for 2 minutes.

5.Add water: After the pork belly is colored, add boiling water to cover the meat, and then add the green onion and dried bamboo shoots after the heat is boiled.

6.Stewed meat: After boiling again on high heat, turn to low heat and simmer for about 1 hour, until the pork belly is crispy, you can reduce the juice and turn off the heat.

Cooking Tips:

1. Appetizing and spleen-invigorating: It has the effect of appetizing, promoting digestion and enhancing appetite, and can be used for indigestion. 2. Defecation, anti-cancer and anti-cancer

Promote gastrointestinal peristalsis, reduce intestinal pressure, reduce fecal viscosity, make feces soft and easy to discharge, used for constipation, and prevent intestinal cancer. 3. Open the diaphragm and eliminate phlegm: it can reduce excess fat in the body, eliminate phlegm and stagnation, ** high blood pressure, hyperlipidemia, hyperglycemia, and have a certain preventive effect on digestive tract cancer and breast cancer.

4. Enhance the body's immunity: The content of plant protein, vitamins and trace elements in bamboo shoots is very high, which helps to enhance the body's immune function and improve the ability to prevent and resist diseases.

That's right, the juice with the red side is delicious.

Braised pork with red sauce, that is, braised pork with fermented bean curd.

Its practical red yeast rice powder can also be used.

The red side is also the red yeast rice added.

As the saying goes, tight fire fish, slow fire meat. You can use a casserole to slowly simmer to collect the juice. As for the method, you can refer to the third floor, and the best kind of pork belly is fat and thin. The meat can be fried first, and the braised pork will be oily but not greasy.

Replace the soup with sake and soy sauce, add some milk to make the meat soft, and add sugar if you like, and the juice will thicken

Personally, I think: it's better if you don't pour it!

The preparation of Suzhou-style braised pork:

1. Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with 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.) )

6. Transfer to a wok (don't put too much soup, just as tall as the meat), pour in a tablespoon of dark soy sauce and cook over medium heat for 30 minutes until the soup thickens.

7. Add rock sugar (Lao Mai said that one pound of meat and one or two sugars, this ratio must be sweet for northerners, so 500 grams of meat and 40 grams of sugar are about the same), burn until the juice is thick, add a little salt to adjust the taste, and finally point sesame oil out of the pot.