How to make simple home cooked braised pork with wine flavored flavor?

I think that after putting the meat in the pot, we will have another ice fried rock sugar, so put the meat in the pot and fry the rock sugar and condiments, so the meat is very delicious.

Material. Plum blossom pork cut into catties, 100ml of Kinmen sorghum wine, 10 eggs, 16 pieces of fried tofu, half a piece of tofu, a little carrot, a little green onion, ginger, garlic, an appropriate amount of rock sugar, an appropriate amount of soy sauce, an appropriate amount of white pepper.

Method. Cut the green onion and garlic white into sections, tie the garlic green knot, slice the ginger, flatten the garlic, cut the carrot into cubes, blanch the fried tofu and pork across the water to remove the oil consumption and blood, and boil the eggs and remove the shell for later use.

Stir-fry the ginger slices, garlic white, green onion white, and garlic in order.

After bursting the aroma, add the plum pork that has been blanched in Sichuan and remove the blood.

After stir-frying the pork until it is a little exact, add carrots to continue stir-frying, and add soy sauce to touch the pan to stir-fry the sauce aroma, then add salt to adjust the saltiness and neutralize the saltiness with a little rock sugar, and add white pepper to enhance the flavor.

After the ingredients are stir-fried and colored, add them to the Kinmen sorghum wine boiling pot;

After boiling the pot with Kinmen sorghum, put in the boiled eggs and fried tofu slightly, and submerge the ingredients with hot water, put in the tofu, and finally put the knotted garlic green to increase the aroma of the marinated soup (it is easy to pick up directly after marinating, and keep the marinade clear), cover the pot with a lid after the water boils, turn to low heat and continue to marinate for one hour until the flavor is in.

There are many ways to make braised eggs, the more popular ones are coke braised eggs, beer braised eggs, tea braised eggs, and sauce braised eggs. My favorite dishes are beer braised eggs and braised braised eggs. Because the members of the family like to eat braised pork, they still like it very much when they see it.

It has rained for a few days, and the weather has been hot since yesterday, and I don't want to eat when it comes to dinner, so in order to arouse everyone's appetite, make a simple and delicious braised braised egg.

Ingredients for 2 people.

5 eggs. Accessories.

2 tablespoons of salt. 1 piece of bean curd (red).

1 teaspoon of soy sauce.

2 bay leaves. 1 piece of cinnamon.

Accessories.

Step 1 <>

Add water to the pot, add cinnamon and bay leaves; **, water to a boil.

Step 2 <>

Add the soy tofu and pour in a few drops of soy sauce.

Step 3 <>

Pour in 2 tablespoons of salt and add the eggs; Cover the pot and cook over medium heat for 1 hour until the marinade is almost dry.

Finished product drawing <>

Slice the marinated meat, then heat the oil, put the prepared Hangzhou pepper into the pot and fry until it changes color, then put in the cut braised pork slices, and simmer for a period of time, the specific methods are as follows: 1. Slice the marinated meat for later use 2. Cut the Hangzhou pepper into pieces into the pot 3. Dry the kang until the Hangzhou pepper changes color, add a little salt and serve it after it becomes soft.

Jiujiang sighed, Tibetan works, how to make it delicious? First cut the oil into small pieces, blanch it with boiling water, and then you put oil in the pot, put the seasoning is very complete, talk about sesame oil and fry it, then you will be irritable, and then cover the lid and say a little longer water threshold, this is very delicious everyone.

Step 1: Prepare the ingredients.

Main ingredient: 1 pig's head.

Ingredients: 100 g ginger, 200 g shallots, 200 g onions, 20 g shallots.

Ingredients: 100 g of salt, 300 g of monosodium glutamate, 330 g of rock sugar, 400 g of light soy sauce, 100 g of dark soy sauce, 10 g of cooking wine.

Seasoning: star anise 15 g, cinnamon bark 20 g, ginger 10 g, kaempfera 15 g, grass fruit 3 pieces, fragrance 5 g, tangerine peel 10 g, cumin 30 g, chili pepper 20 g, red pepper 10 g, angelica dahurica 10 g, white cardamom 8 g.

Step 2: Ingredient processing.

The pork head is burned black with a musket, then rinsed in clean water and set aside.

Peel and slice the ginger, cut the green onion into sections, shred the onion, and tie the shallots for later use.

3. Soak all the spices in warm water for 10 minutes, then drain and set aside, and the grass fruits are broken and the seeds removed.

Step 3: Start making.

1. Boil water in the pot, put the washed pig's head meat into a low-temperature water pot, add 10 g of ginger slices and cooking wine, boil over high heat, beat off the foam, and the pig's head meat should be hard and cook for a while.

2. Stir-fry the sugar color in another pot, put in 200 g of cooking oil, 300 g of rock sugar, stir-fry slowly over low heat, when the big bubble becomes small, and the bubble is not soaked in the end, and the color is red, add an appropriate amount of boiling to make the water turn into sugar for later use.

Find a marinated pot, put in the pork head meat, add an appropriate amount of water, add 30 g of sugar, light soy sauce, dark soy sauce, salt, monosodium glutamate, rock sugar, put in the green onion segments, bring to a boil over high heat, and turn into a fire marinade.

4. Wash the pot, pour 1000 g of rapeseed oil into the tangerine, add ginger, green onions, onions, and boil over low heat.

5. When marinating, turn the water slightly, turn off the heat after marinating for 1 hour, soak for 30 minutes, and the marinated pig's head meat will be cooked.

Method. 1.Fry the pork in a dry pan, wait until both sides become golden brown, pick up the pork, and fry the fried pork kernel with (yellow sugar, granulated sugar) to be viscous 2After waiting until it is a little sticky, add the pork to the pot and continue to stir-fry, and then add (five-spice powder) and fry for two minutes.

3.Add all the seasonings to the pot and simmer over low heatWait for the soup to be a little viscous and the Dongshi number of braised eggs are colored.

Material. 1 pound of pork belly, 3 eggs, 3 pieces of dried tofu, 1 garlic, 1 spoonful of yellow sugar, 1 spoonful of rock sugar, 1 spoonful of soy sauce, 2 spoons of soy sauce paste, 1 spoon of cooking wine, 1 spoon of water, two small porcelain bowls, 1 teaspoon of five-spice powder.

Method. 1.Fry the pork in a dry pan, wait until both sides are golden brown, pick up the pork, and fry the fried lard with (yellow sand comic sugar, granulated sugar) to thicken 2

When it is a little sticky, add the pork to the pot and continue to stir-fry, and then add (five-spice powder) and stir-fry for two minutes 3Add all the seasoning and date ingredients to the pot and simmer over low heat for 4Wait until the soup is a little sticky and the braised eggs are colored.

Material: Main materialPork (tip of the rump) 450 grams.

Accessories.

2 slices of ginger, 2 bay leaves, 1 spoon of dark soy sauce, 20 Sichuan peppercorns, an appropriate amount of cumin, 2 star anise, 1 slice of cinnamon, 1 spoon of cooking wine, a salt spoon, a sugar spoon, 1 spoon of chicken essence.

The practice of five-spice braised pork1.Prepare the five-spice marinade: cinnamon, star anise, bay leaves, peppercorns, cumin.

2.Wash the pork and blanch the blood with boiling water first.

3.Put the five-spice marinade, ginger, cooking wine, dark soy sauce, salt, sugar, chicken essence in the empty pot, then put in the meat, pour the water basically over the meat, bring to a boil over high heat, turn to medium-low heat.

4.About 40 minutes, until the chopsticks can pierce through.

5.Take out the marinated meat and let it cool, and cut it into thin slices.

Braised meat is a type of cured meat. ......Because of the unique taste, braised pork has become a unique production process.

The method of making braised pork is very complicated. ......This is reflected not only in the complexity of its processing technology, but also in its wide variety of processing formulations. ......

It can be said that everyone who makes braised meat has their own unique production method and their own unique processing formula.

Because of this, braised pork has a variety of different flavors.

As for the relatively simple processing method of braised meat, there are still some. ......Specifically, there are roughly the following:

1. The easiest way to process braised meat:

After the meat is cut, marinate it with salt and add a little seasoning, and it's done.

Although this method of making braised pork is simple and easy to make, it also has the worst taste.

2. After the meat is cut, put in the ready-made braised meat seasoning to marinate, and it's done.

The braised meat that comes out of this way will taste better because of the relationship between the braised meat seasoning.

However, the braised pork produced in this way lacks characteristics and has a relatively simple taste.

3. Mix the seasoning yourself to make braised pork.

This method of making braised pork is relatively troublesome, but it tastes better.

Moreover, for people who have the skills of making braised meat, it is not too difficult to configure the braised meat seasoning by themselves, at most it is relatively cumbersome.

The above methods are relatively simple, braised meat production methods. ......However, the taste of braised pork made by simple methods cannot be compared with the deliciousness of braised pork made by Seiko.

1. Crack the grass fruit, remove the grass fruit seeds, then put all 15 kinds of spices into cold water and soak them for 10 minutes, then remove the spices and drain the water, and put all them into the marinade package. This is done to remove dust, impurities and melanin from the spices, so as to prevent the ingredients from being marinated black.

2. After the pig ears are ready, put them in a basin, add salt, peppercorns, and cooking wine to marinate for 9 hours, and they must be marinated for 9 hours before the meat can be flavored in advance. When the time is up, remove the meat and wash it with water, then blanch it in hot water.

3. Remove from the pot, pour in an appropriate amount of cooking oil, add sugar, fry the sugar over low heat to make the sugar color, and then pour in an appropriate amount of hot water to make sugar water. When the sugar is fried until brownish-red, heat the water immediately, and then continue to fry the sugar to make it paste.

4. Start another pot, throw the marinade packet into the pot, pour in 3500ml of water, boil over high heat, then cook over low heat for half an hour, then pour in the sugar-colored water, add salt, chicken essence, light soy sauce, dark soy sauce, pepper, and cook over low heat for 10 minutes.

5. After blanching the meat and draining it, put it in the brine, cook it over high heat for 15 minutes, then cook it over low heat for 25 minutes, turn off the heat, let the meat soak in the brine for 3 hours, take it out and cut it into slices, and eat it cold. The braised meat made in this way is fragrant from the outside to the inside, and do not cover the pot when braised meat, as the temperature is too high and the brine will become sour.

Gram pork with skin washed and cut into two to three pieces.

2. Blanch the pork in a pot under cold water, add the green onion and ginger slices.

3. Marinade: 250 grams of Huadiao wine, 80 grams of light soy sauce, 50 grams of rock sugar.

4. Remove the blanched pork and control the dry water (one of them is irregular, tie it up) and put all the seasonings, and then add about 200 grams of hot water.

5. Put it on the fire, boil over medium heat, and simmer for about 1 hour.

6. Because the soup is relatively small, I haven't touched the pork, in order to make it more even, let's be diligent in the middle and turn it over.

7. For about 1 hour, the braised pork is soft and rotten, collect the soup over medium heat, and try to thicken the soup and wrap it on the braised meat.

Ingredients: 1000g pork foreleg meat, 10 eggs, appropriate amount of dried tofu, Sichuan pepper, garlic, ginger, sugar, dark soy sauce, salt, dried chili, light soy sauce, cooking wine, tangerine peel, cinnamon, licorice, pepper.

Method: Step 1

Cut the pork into large pieces, bring to a boil in a pot of cold water, and while waiting, you can put the marinade into a special marinade and tie it up.

Step 2 Put the eggs and cold water into the pot together, take them out and soak them in cold water until cool, then take them out and drain them and put them in a large basin, cover a lid and shake them for a while (this step is a trick, very easy to use), and then peel the shell is a very easy thing, and ensure that the peeled eggs are all complete and smooth.

Step 3: Remove and rinse with cold water for later use.

Step 4: Spice preparation.

Step 5: Take a deep pot with a thick bottom, add the pork (prick the pork with chopsticks a few times to absorb the flavor), marinade, seasoning, and add the water that has been smeared with the ingredients (you can have more, because the dried tofu will absorb water) and bring to a boil.

Step 6: Turn to medium-low heat for 40 minutes, step 7

Then add the peeled eggs and boil for another half hour.

Step 8: Finally, add dried tofu and simmer for about 5-10 minutes, turn off the heat, and soak for more than 2 hours.

Tips: Remember the key three steps, it is not difficult to make delicious and flavorful marinated goods 1, pork (meat dishes should be put first), prick a few eyes on the meat to help taste 2, add eggs, unless you like the kind of braised eggs with a very chewy taste can be put in with meat dishes in advance, otherwise it is best to add the texture in the middle of this time period 3, vegetarian dishes into tofu and the like can not be cooked for a long time, so you should put them last, and vegetarian dishes are the taste of marinade, because as long as you soak enough in the marinade, the taste is very good Tips Before peeling the eggshell, put it in a basin, shake the lid for a while and then peel it, the eggs are smooth and complete The key is to make marinated soy sauce, and the color of the finished product depends on it This marinade package is basic, and I basically match it every time I marinate food.

The easiest way to braise the meat is to prepare the steps.

Step 1 Blanch: Pour some cooking wine and ginger slices into the water, add water to boil, add chicken and duck feet, and cook until there are many bubbles.

Step 2 Cleaning: After blanching, scoop up the water and rinse it under the faucet, soak in cold water, change the water several times halfway, cool the paws to the point that the water temperature does not rise, and if possible, you can put some ice cubes to cool down. This way the cortex will be firmer.

Step 3Put your own marinade and other seasonings into a pot (except honey), put in the paws, and pour the cooking wine until the paws are submerged as soon as possible (more and less will have no effect).

Step 4: Bring to a boil over high heat, turn to low heat and simmer, turn the pot properly halfway, add honey after the paws are colored, and continue to simmer until the color deepens. Or you can start the pot when you taste good.

Step 5 There are many peppercorns, many seasonings, and it is troublesome to eat after getting out of the pot, in order to avoid trouble. Just use a spatula to strain the spices into a colander before cooking, and it will take a few more minutes.

Step 7space

To prepare plain milk shredded toast Step 1

The cooking wine I use is a 2-liter dragon, and Jingdong bought back a bottle of less than 8 yuan, so I don't feel distressed at all. Therefore, I use cooking wine as water, and I don't think it's expensive.