What are some ways to cook chunks of pork?

1.Rinse the whole piece of meat and place it in a wok.

2.Add water, light soy sauce, dark soy sauce and rock sugar, bring to a boil over high heat, turn to low heat for 1 hour, and finally turn on medium heat to reduce the juice.

Tips for braised pork and braised pork ribs.

"3 do not add" when boiling pork and boiled pork ribs

First, do not add peppercorns.

Beef is not leeks, sheep is not ginger, pork is not peppercorns", this sentence is a widely spread cooking term, that is, beef and mutton should not be matched with nine vegetables and ginger when making stuffing, which will rob the umami of beef and mutton, and pork should not be added to Sichuan pepper in the process of boiling and boiling, because the hemp of Sichuan pepper will cover up the aroma of pork.

In addition to peppercorns, don't put spices such as nutmeg and cinnamon, because the flavor of these spices is too strong, which will mask the aroma of pork, so that the pork and pork ribs have a medicinal smell and affect the appetite.

Second, no sugar.

White sugar is a commonly used seasoning in the kitchen, but the soup with white sugar will become viscous, and the sweetness will taste greasy, and it will make the surface of the boiled pork and boiled pork ribs sticky and not refreshing enough, so you must not add sugar when cooking pork and cooking pork ribs.

Third, no cooking wine is added.

Cooking wine is now a must-have deodorizing seasoning in the kitchen, but cooking wine is generally used when bursting the pot, relying on the temperature in the pot to volatilize the cooking wine to increase the flavor and remove the odor.

When boiling pork and boiling pork ribs, the meat is mainly heated and matured by the temperature of the soup, and the effect of cooking wine on volatilization, flavoring, and odor removal will be greatly reduced.

Now some other substances will be added to the cooking wine, the meat is slowly heated in the pot, the taste of the cooking wine can not come out, and the taste of the meat will be sour, so it is best to cook pork and cook pork ribs, and it will taste very good to put some rice wine.

"2 tips" when boiling pork and pork ribs

First, soak in cool water to remove the blood water.

When braising pork and pork ribs, do not blanch the pork and pork ribs, because this will cause the surface of the pork and pork ribs to shrink when heated and cold, which will cause the lean parts of pork and pork ribs to become firewood, affect the taste, and also lose part of the flavor of the meat.

When boiling pork and boiling pork ribs, you can soak the pork and pork ribs in cold water, change the water several times in the middle, until the water becomes clear and not turbid, so take it out to control the moisture and then proceed to the next step.

When braised pork with skin, the skin of the pork should be blanched in a dry pot until burned, and then brushed in clean water, which can remove the peculiar smell on the pork and make the pork taste more fragrant.

Second, put the large pieces in the pot and simmer over low heat.

It takes a long time to boil pork and boil pork ribs, so it is best to put pork and pork ribs in large pieces, so that the flavor in the soup can be melted into it by slowly heating, if the pieces are too small, it is easy to stew the meat, and the meat quality will be affected by firewood.

Steps to cook large pieces of pork:

1. The handling before stewing large pieces of pork is very important.

Pork can not be stewed directly in the pot, to lard.

It can only be put into the pot after processing, otherwise the pork is easy to smell fishy and not fragrant. When stewing pork, it is often stewed in a large piece, so when the large piece of pork is cleaned, it cannot be cleaned up in a short time, so when cleaning the pork, the divided large piece of pork should be soaked in clean water for a period of time, after soaking, the blood water will slowly seep out and dissolve in the water, and the meat will become cleaner.

If you stew or blanch it directly, the blood inside the meat will not be discharged, which will cause the pork to smell fishy. Moreover, after soaking, the pork will become relatively loose, and it is more likely to become soft and rotten after stewing, so it is necessary to go through the step of soaking before stewing.

Second, water is very important when cooking pork.

Many people will only get used to using cold water when cooking, which is not right, to use flexibly, cold water, warm water, hot water must be used, especially when stewing pork, can not only use cold water, using the wrong water will cause pork firewood, details determine success or failure, this point is firmly remembered.

Pork needs to be blanched, when blanching, cold water must be put into the pot, when blanching and fished out, warm water should be put into the basin.

Wash to prevent the meat from shrinking and hardening in cold water. Moreover, the cleaned pork should be stewed in hot water while it is hot, not cold water, otherwise it will become hard when it is cold.

In addition, during the stewing period, try not to open the lid frequently, cover the lid and simmer over low heat, and during the stewing, do not add water, you need to add enough water at one time at the beginning, otherwise adding water halfway will also cause the meat to become hard and not soft enough.

3. When the pork is stewed, the salt time cannot be wrong.

Many people for convenience, will always put the lid on the pot before the taste of the taste, and this is not right, there are two reasons, one pork after stewing, the soup will be less than at the beginning, then put salt in advance, it is easy to make the soup salt is not delicious, two put salt in advance, the meat will be tightened and hardened, after a long time of stewing is not soft enough, then it will taste firewood.

Therefore, the salt can not be put too early, the most suitable time is to put the meat after the meat is stewed thoroughly, put the salt and then cover the lid and simmer for ten minutes, so that the soup tastes just right, and the meat is soft and fragrant.

Someone uses a pressure cooker.

In fact, if you want the stew to be delicious, you also need to put salt at the end of the stew with a pressure cooker, and then cover the lid and cook it for a while after adding salt, although it seems a little troublesome, but the meat is more soft and not hard and not firewood.

For large pieces of pork to make the meat soft and flavorful, it is best to use a pressure cooker to simmer for 20 minutes, just like making braised pork, basically cutting large pieces of pork into an even number of pieces and simmering them in a pressure cooker to mature.

Ingredients: 500 grams of pork belly, a little pork skin.

Excipients: appropriate amount of green onion and ginger, appropriate amount of cooking wine, a little light soy sauce, a little dark soy sauce, a little cinnamon, a little bay leaf.

1. Prepare the pork belly and wash it.

2. Cut into pieces, not too small.

3. Put cooking wine in a pot under cold water, blanch ginger slices.

4. Prepare green onions, ginger, cinnamon bay leaves.

5. Put the pieces of meat in the rice cooker.

6. Put the green onion, ginger and cinnamon bay leaves into the rice cooker.

7. Add cooking wine, light soy sauce, dark soy sauce, and consume oil.

8. Marinate for 20 minutes and add an appropriate amount of boiling water.

9. Press the button to start cooking, and cook until about 60 minutes.

10. Put it on a plate and put the pork skin on top of the pork belly.

Hello, it is a pleasure to serve you and give you the following answer: The correct way to cook large pieces of pork: 1

Put the pork in clean water, bring to a boil over medium heat, then switch to low heat until the meat is soft and the soup is dry. 2.Put the pork in a pot, add an appropriate amount of water, bring to a boil over medium heat, then switch to low heat and cook until the meat is soft and the soup is dry.

3.Put the pork in a pot, add an appropriate amount of water, add spices such as green onions, ginger, garlic, star anise, cinnamon, etc., boil over medium heat, then switch to low heat and cook until the meat becomes soft and the soup is dry. Causes of the problem:

1.The pork is not put in enough water, which causes it to be cooked for too long and the meat becomes tough. 2.

Improper cooking, too long or too short cooking time, the meat becomes hard or soft. Workaround:1

Put the pork in enough clean water so that it does not cook for too long and the meat becomes firm. 2.Control the heat and do not cook for too long or too short to avoid the meat becoming firm or soft.

Steps:1Put the pork in clean water, bring to a boil over medium heat, then switch to low heat until the meat is soft and the soup is dry.

2.Put the pork into the pot, add an appropriate amount of water, add green onions, ginger, garlic, star anise, cinnamon and other seasonings, boil over medium heat, then switch to low heat and cook, cook until the meat becomes soft and the soup is dry. Personal Tips:

1.When cooking pork, put enough water in it to avoid boiling it for too long and the meat will become firm. 2.

Control the heat, and do not cook for too long or too short to avoid the meat becoming hard or soft. Zen Yu Yu 3Add seasonings to add flavor to the cooked pork.

Related knowledge: When cooking pork, put enough water to avoid boiling for too long and the meat becomes hard. When cooking pork, control the heat and do not cook it for too long or too short to avoid the meat becoming hard or soft.

Add seasonings to add flavor to the cooked pork. When cooking pork, drain the soup so that the meat does not become soft.

If you want to make delicious pork to eat, then stewed pork is undoubtedly a very good choice, first we have to clean the whole piece of pork with skin, then shave the hair, and then continue to clean, then we can put the pork in a large pot to cook, take it out after cooking, and cut it into square pieces. Then we put an appropriate amount of brown sugar or white sugar with soy sauce, boil it into a marinade, and then put the cooked meat cut into cubes into the marinade, and stir slowly in the pan so that the meat pieces can be covered with marinade. At the same time, we also need to add washed and soaked shiitake mushrooms to it, and then infiltrate an appropriate amount of glutinous rice wine, salt and other condiments into it.

Some of these peppercorns also need to be added to make the pork taste better. Then we choose to stir the marinade and condiments, add the meat pieces to the clay jar, and then close the lid in time, and seal the lid edge. We can put a clay jar full of pieces of meat on the charcoal and simmer slowly until the pieces are completely cooked, so that we can eat.

What are the tips for stewing meat.

In fact, there are a lot of skills when stewing meat, and different meat foods will be different when stewing, so we should choose different stew skills for different meat foods, first of all, we often eat pork ribs, we can add soy sauce to fry it when stewing, if the pork ribs can be fried with soy sauce before stewing, and then we add ingredients and water to stew, which can shorten the stew time.

1. Buy fresh pork belly. It is required to be fat and thin, evenly distributed, and good ingredients are the prerequisite for successful production. Remove the pork rinds, cut the pork into thin slices, requiring a thickness of 2 3 mm, each slice has fat and lean on it.

Put in the appropriate amount of starch, an egg. Cut the ginger, ginger and green onion into pieces and soak in water to bring out the juice. Remove the ginger and green onion to leave the juice.

2. Add the green onion and ginger juice to the meat strips and stir well with the starchy eggs. Put half a pot of oil in the pot, and when the oil temperature is 6 hot, put the meat slices with slurry into the pan and fry them. It is golden on both sides when it is fished out.

Let cool. The cooled slices are fried again. Re-frying can make the small crispy meat more crispy and delicious.

And even if it is cooled, it still retains the crispy texture and is sprinkled with salt and pepper. Or dip it in tomato sauce and serve. The taste is crispy and particularly delicious.

Pork a pound.

Anise a.

Green onion to taste. Ginger to taste.

2 scoops of dark soy sauce.

2 tablespoons cooking wine.

Salt to taste. The practice of home-cooked pork stew.

Slice the green onion and ginger. Please click Enter a description.

Heat a small amount of oil in a pan and stir-fry the bay leaves until fragrant.

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Add the sliced meat, stir-fry for a while, and add the green onion and ginger.

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Stir-fry until the water is dry and the oil comes out, then add the cooking wine and dark soy sauce.

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Add an appropriate amount of hot water to your liking.

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Simmer for 1-2 hours.

You can take a look at the home-cooked recipe, it tastes good.

It is best to boil pork or boil it in a casserole, and the steps are as follows:

1. Cut the buyer's meat into pieces, and cut the size according to the needs of your own home. Then soak in water for 10 to 20 minutes, rinse several more times (remove the blood), and remove.

2. Then put it in a casserole, put in cold water, the water level should be 4 5 cm higher than the meat piece, and then, **, cook over high heat.

3. After the pot is boiled, change to low heat, skim out the blood foam on the pot with a spoon and pour it out, the pot has been boiling until the blood foam is skimmed clean.

4. Put the big package into the pot, and you can buy the ready-made one, which is more convenient. You can also combine it yourself: Sichuan pepper, star anise, fennel, cardamom, sand kernels, bay leaves, cloves, cinnamon, tangerine peel, hawthorn.

5. After washing the green onion and ginger, cut the green onion into large sections, and put the ginger pieces on the cutting board and pat it with a knife. Put the green onion and ginger in a pot, add salt and soy sauce. Then change to high heat and cook.

6. After boiling on high heat for 10 minutes, stir, change to medium heat and cook for 20 minutes, stir again, then change to low heat and simmer for 20 minutes, turn off the heat. The taste of this cooking is good and delicious.

Hello! Pork is delicious and easy to cook in this way.

Preparation of mushu meat:

Ingredients: 150 grams of pork, 2 eggs, 50 grams of cucumber, 5 grams of fungus, chopped green onion, minced ginger, salt, cooking wine, sesame oil, monosodium glutamate, starch.

Method: 1. Beat the eggs into a bowl, first take a small amount of egg white and put it into a clean bowl, and then use chopsticks to beat the remaining eggs evenly.

2. Wash the pork and cut it into thin slices, use a little egg white reserved just now, add wet powder, hang the slurry on the meat slices, and mix well.

3. Cut the cucumber into oblique slices, soak the fungus in water in advance, and tear it into small pieces.

4. Put oil in the pot, boil until 5 is hot, put in the meat slices and slide them apart, remove and drain the oil.

5. Pour the pre-beaten eggs into the pot, stir-fry until the eggs are formed, and then put the eggs out for later use.

6. Leave a small amount of bottom oil in the pot, heat it over high heat, add chopped green onion and ginger, and stir-fry until fragrant.

7. Cook in cooking wine, add meat slices and stir-fry evenly, season with salt and monosodium glutamate, then add cucumber slices and fungus, and stir-fry evenly.

8. Pour the scrambled eggs into the pot and stir-fry them evenly.

9. Before cooking, pour some sesame oil.