Is the founder of Mr. Tian s braised pork Tian Jie, and is he a teacher?

<>Hello friend After inquiry, Mr. Tian's braised pork does not belong to the brand, and it is a gourmet dish, which is made or provided by individuals or home chefs. It is not a professional brand, but a common recipe or cooking method. <>

Although Mr. Tian's braised pork is not a brand, it enjoys a high reputation and popularity in China and internationally. Mr. Tian's braised pork is favored by the majority of people who eat and burn cherry blossoms because of its beautiful color, flavor, tender taste and other characteristics. <>

Due to the high difficulty of making and the high requirements for the chef's cooking skills and experience, <> being able to make authentic Mr. Tian's braised pork can be said to have a good reputation and status.

Hello, it is a pleasure to serve you and give you the following answer: A: Yes, you can use pork to make braised pork.

The steps of preparing braised pork are as follows: 1Prepare the required ingredients, including pork, green onions, ginger, garlic, cooking wine, soy sauce, sugar, salt, vinegar, Sichuan pepper powder, star anise, cinnamon, etc.

2.Wash the pork, cut it into small pieces, and soak it in water for half an hour to remove the blood. 3.

Finely chop the green onion, ginger and garlic and set aside. 4.Drain the pork, put it in a pot, add cooking wine, soy sauce, sugar, salt, vinegar, pepper powder, star anise, cinnamon and other seasonings, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for about 30 minutes until the pork is soft.

5.Add green onions, ginger and garlic and continue to simmer for 5 minutes until the pork is flavorful. Personal Experience:

Braised pork is a classic home-cooked dish, and it is necessary to master the heat when cooking and simmer it just right to ensure the taste of the pork. In addition, during the cooking process, you can make adjustments according to your taste, such as adding chili peppers, etc., to increase the texture of the dish.

Braised pork can be said to be a common dish, and the method is definitely different in different places and different people.

When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all.

Wash the meat and cut it into cubes, 2 cm square, do not blanch with water, pour an appropriate amount of oil directly into the pot (I use peanut oil), put the meat into the pot after the oil is hot, and fry! The process of frying is indispensable, one is to remove the lard * from the fatty meat, which is not greasy to eat, and the other is to increase the flavor of the meat (personal experience.........The fire should not be too violent), fry until the appearance of the meat is somewhat golden, stop the fire, remove the meat, and pour out the oil.

Another pot, pour an appropriate amount of oil, put in green onions, ginger, peppercorns and stir-fry, especially remind that the garlic should be enlarged, slightly patted, peeled, no need to cut, put in the whole, at least one head, stir-fry together until fragrant, and then it is very important - don't forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tablespoon, (I put 2 spoons,) don't be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much.

Be quick, or the sugar will be mushy.

After boiling the juice, pour in the fried meat, stir-fry, pour in water (bone broth is the best, unfortunately I don't have time to boil), and then - on the pressure cooker! (If you have time, or don't have a pressure cooker, simmer slowly, at least for an hour, the more rotten, the better, and don't forget to add water in the meantime). The water in the pressure cooker can be slightly submerged with the meat, add salt, increase the ingredients, boil over high heat, cover and simmer for 25 minutes, stop the fire and cool naturally, open the lid after no pressure, and then collect the juice, after the juice is thick, add a little monosodium glutamate, stop the fire and remove from the pot.

Hello: Heat the oil, put two spoonfuls of sugar and two taels of fresh ginger cut into ginger slices and stir-fry for a while.

Add the pork belly and stir-fry until the color turns yellow and the oil is stir-fry.

Add water to spread over the meat, add a little soy sauce, salt, two taels of Chinese vinegar (two taels), cloves.

Four or five. 4.Add carrot cubes about 10 minutes before cooking.

5.Remove from heat when the water is drained.

This makes it delicious.

【Donburi】Braised pork, braised lion's head, thick sauce beef, fish-flavored shredded pork, Kung Pao chicken, minced capers, curry chicken nuggets, Japanese-style fat beef, shiitake mushroom meat sauce, mushu meat, konjac roast duck, tomato and egg rice Braised pork + tomato egg double.

Pasta] Beef noodles with thick sauce, shredded pork noodles with mustard.

Soups: Tomato and egg soup, seaweed soup, spinach egg drop soup.

Wontons] Breakfast fresh meat ravioli, beef ravioli.

Mr. Tian's braised pork belongs to a canteen-type fast food chain. The main donburi is not much, the taste is quite "home-cooked", and the side dishes are "rich". The "signature" braised pork in the main dish really "lives up to its name", and the fish-flavored shredded pork and capers are also "good".

The speed of serving food is "fast", ** and "affordable", no wonder the meals are often "full", and the seats in the store are even more so, and it is often necessary to find someone to stand in advance. It would be even better if the quality of service could be improved. There are about 200 of them in the country.

Teacher Tian's braised pork belongs to a chain of Chinese fast food restaurants, known as the Chinese's own Yoshinoya. Mr. Tian's braised pork rice series is very good, the combination of meat and vegetables is also relatively reasonable, cheap and affordable, and the amount is sufficient, and a person can eat a lot for more than ten yuan. Open 24 hours, fast and convenient, business is very hot, there are no seats for meals.

If you haven't eaten at work nearby, you can use it as a private cafeteria. That's why Mr. Tian's braised pork can attract a lot of attention.

From the beginning of the brand's establishment, Mr. Tian braised pork franchised its market positioning in the middle and low-income people, and laid a huge advantage for itself with ultra-low **. Mr. Tian's ability to serve meals quickly is combined with the simple and fast characteristics of customers' meals, forming a super ability to turn over the table. Coupled with their series of intensive cultivation and open source and expenditure reduction practices, they have formed a super adaptability to the most widely distributed small and medium-sized business districts, so that Mr. Tian has great room for development, small profits and quick turnover.

I really don't know about this, but I make my own method of braised pork, have you seen it, if you don't want potatoes, you can leave potatoes out, the procedure is the same.

Ingredients: Pork belly with skin (preferably five-layered, but now it is rarer, and there are more four-layers) one catty, one pound of potatoes (usually three), a section of Beijing onion (or five small chives), four slices of ginger, a whole star anise, three or four coriander.

Method: 1. First wash the pork belly with skin and cut it into centimeter-square pieces, mix well with a tablespoon of cooking wine, a tablespoon of soy sauce, and two-thirds of a tablespoon of sugar, and soak for about half an hour. Cut the potatoes into cubes, cut the green onions into sections, break the star anise, and chop the coriander.

2. Put a little oil in the hot pot, take out the soaked pork belly and put it in the pot (be careful, don't be splashed by the oil), stir-fry until the oil comes out (just look at it yourself, don't refine the oil, it will become oil residue), control the oil and put it on the plate, and then put the chopped green onions, ginger, and star anise into the pot to fry the fragrance, and then pour the sauce that was previously impregnated with pork belly into the pot and then put about 1 liter of boiling water (be sure to boil water, if there is no boiling water, you must wait for the water to boil before putting the meat, otherwise the pork belly will be hard and hard if chewed), Add the pork belly and potato wedges and simmer for about an hour.

3. The soup is almost finished (see for yourself, if you want more soup, put a little more water or serve the pot early), turn off the heat, add coriander and stir-fry a few times, and then put it on a plate. Fragrant dregs or coarse braised pork stewed potatoes are ready!

I hope mine satisfies you. Hehe, there's time to learn!