What ingredients do you need for braised pork belly?

Ingredients: 1 pound of pork belly.

Garlic to taste.

Star anise: a little.

A pinch of caster sugar.

Cooking wine to taste.

A pinch of green and red peppers.

Ginger a little.

Steps: 1. Rock sugar, green and red peppers, rock sugar, cooking wine, garlic, star anise.

2. Clean the pork belly and heat the pot and add the pork belly to remove the hair.

3. The skin of the meat can be burned yellow.

4. Scrape and clean with a kitchen knife.

5. Cut the cleaned pork belly into small strips.

6. Cut into small pieces and put them on a plate for later use.

7. Put the pork belly in a pot under cold water, blanch the ginger slices, and remove the bloody smell.

8. Pay attention while cooking There is no foam in the broth, you can scoop it up.

9. Blanched pork belly to control the moisture and set aside.

10. Make your own sugar water and heat the pan with cold oil.

11. Heat the oil temperature to 5 and put in rock sugar.

12. Slowly boil the sparkling gum water on low heat throughout the whole process.

13. Add an appropriate amount of green water and bring to a boil.

14. Boil the sugar water and set aside.

15. Stir-fry the pork belly in the pot and pour out the excess oil, so that the braised pork will not be too greasy, add garlic, star anise and cooking wine and stir-fry evenly.

16. Pour in the sugar water.

17. After adding sugar water, you also need to add some green water, the water should be added enough at one time, the meat should be wiped and the water should not be added halfway through, which will affect the taste, boil and simmer for 40 minutes.

18. Cut the green and red peppers, put them on a plate and set aside.

19. Boiled braised pork needs to be juiced.

20. Add green and red peppers and stir-fry evenly.

22. Done. Braised pork on a plate.

Tips: Ingredients.

500 grams of pork belly.

Carrot 1 pc.

1 tablespoon of rice wine.

2 tablespoons sugar.

Balsamic vinegar 3 tablespoons.

Light soy sauce 4 tablespoons.

Water 5 tablespoons or more.

Steps: 1. Cut the pork belly into cubes.

2. Cut the carrot into hob pieces.

3. Start adding seasonings 1 tablespoon of rice wine.

4. Add 2 tablespoons of sugar, 3 tablespoons of vinegar and 4 tablespoons of soy sauce.

5. Add more than 5 tablespoons of water If you want to eat something soft, put a little more water I put in the water just over the pork belly.

6. Put the carrots on the stove and bring to a boil over medium and low heat.

7. Collect the juice and put it on a plate You can also pose as you like.

Tip: You can prepare two identical spoons, one for added sugar, one for liquid seasoning, or just one spoon with sugar at the end;

When collecting the juice, pay attention to stir-frying more to avoid sticking to the pan.

Homemade braised pork.

Ingredients: 700g pork belly, appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of garlic.

Method:1Wash the pork belly and cook it in cold water until it changes color, then remove it.

2.Cut into small cubes and put them in a pressure cooker, adding cold water that has not covered a finger of meat.

3.Pour an appropriate amount of dark soy sauce into the pan to color the meat.

4.Add salt to taste and simmer for 15 minutes.

5.Add garlic and rock sugar to the stewed meat, and reduce the juice over low heat.

Ingredients. 500g pork belly with skin.

2 eggs.

Half a green onion. Ginger 5 slices.

Star anise: 2 pcs.

3 cloves of garlic. Cinnamon bark 2 segments.

1 bay leaf.

2 dried chili peppers.

20 grams of caster sugar.

Salt 6 grams. Light soy sauce 2 tablespoons.

1 scoop of dark soy sauce.

Cooking wine 20 ml.

Boiling water 1000 ml.

Wash the pork belly, cut it into cubes, blanch off the blood, remove and drain.

Condiments set aside. Cut the green onions into long sections, slice the ginger, boil and peel the eggs.

Put 1 tablespoon of oil in a pot, add star anise, cinnamon, and small pieces of rock sugar and stir-fry the sugar over low heat. When the inside of the pot starts to smoke, the rock sugar melts and turns dark brown.

Add the pork belly and stir-fry until the pork belly has a little fat and evenly colored.

Add green onions, ginger slices and stir-fry until fragrant.

Add light soy sauce, dark soy sauce and cooking wine and stir-fry.

Add boiling water, just over the meat. Then put the hard-boiled egg cut in.

After the heat is covered and boiled, turn to low heat and simmer for about 60 minutes, when the soup is left 1 3, the ginger slices, star anise, and green onions are sandwiched out. Cook the soup over medium heat until thick.

The fragrance is not greasy, and it is very tempting.

Tips: The effect of stir-fried sugar color can not only make the meat red and bright, but also the fried sugar also has a caramel fragrance, which cannot be replaced by soy sauce coloring.

To make braised pork seasonings, it is necessary to master it well, to be sweet, sweet, salty and salty, blend with each other, and each does not rob its own taste.

The fat meat to be made is fat but not greasy, melts in the mouth, the lean meat is lean but not firewood, and the heat and time of the stew should be sufficient.

When the juice is finally collected, it should be taken care of by the side, so as not to collect the soup too dry, and the oil will be left.

Cut the pork belly into pieces, wash it, pour oil into the pot, after the oil is hot, put some brown sugar, fry the color, after the sugar bubbles, put the pork belly, turn the second, use it, green onion, ginger, star anise, sweet noodle sauce, a small piece of fermented bean curd, raw pomelo, a little old pomelo, stir-fry, second out of fragrance, and then put hot water to cook, when 8 minutes cooked, put salt, simmer over low heat, the soup in the pot becomes a sauce, it's OK, it's delicious, delicious.

What are the specific steps of braised pork belly?

The home-cooked practice of braised pork, fat but not greasy:

Ingredients: 600 grams of pork belly, 40 grams of rock sugar, 3 cloves of garlic, 2 star anise, appropriate amount of Sichuan pepper, appropriate amount of ginger slices and green onions, 2 tablespoons of light soy sauce, 1 tablespoon of sweet noodle sauce, appropriate amount of salt, appropriate amount of vegetable oil.

Directions: 1 Prepare the ingredients.

2 Cut the pork belly into 2 cm cubes; Put the green onions, ginger slices, star anise, and Sichuan peppercorns into the seasoning box.

3 Add water to the pot, add three slices of ginger, blanch the chopped pork belly in cold water, skim off the foam after boiling, remove the water and set aside.

4 Put a little vegetable oil in a wok, turn on medium-low heat, add rock sugar and stir-fry the sugar. When the rock sugar cubes slowly liquefy and bubble slightly, the sugar color is ready.

5 After the sugar is fried, immediately add the pork belly with controlled moisture and stir-fry a few times, add an appropriate amount of boiling water, and cook on high heat for 3 minutes.

6 While the heat is boiling, prepare a pressure cooker and put light soy sauce and seasoning box in the pot.

7 When the time is up, pour the pork belly and soup into the pressure cooker, cover the lid, buckle the pressure valve, turn on the high heat until the start of steaming, change the heat to low, and cook for 20 minutes.

8 Start another wok, put a little vegetable oil, add garlic, turn on the minimum heat, and turn off the heat after the garlic surface is browned.

9 Turn off the heat when the pressure cooker is up to time, leave it for 15 minutes, carefully remove the pressure valve, open the lid, pour the pork belly and soup into the garlic wok, add 3 rock sugars, turn on high heat to reduce the juice. When the soup is rich and begins to bubble, add salt to adjust the taste, and cook for another 1 minute, then turn off the heat and put it on a plate.

Tips: 1 When blanching, boil the pot under cold water and skim the foam as much as possible. It is best to use chopsticks to put the pork belly into a colander piece by piece, which is cleaner.

2 When frying the sugar, it is fine to bubble slightly, do not fry the paste. When putting the pork belly, hold the lid in one hand and pour it into the pot with the other hand, which can effectively prevent burns.

3 It is necessary to add boiling water, boil on high heat and keep for 3 minutes, it is not recommended to omit.

4 If you don't have a gas pressure cooker at home, you can use an electric pressure cooker instead, and just choose the meat ribs.

5 If you don't want to use a pressure cooker, then add more water and simmer for at least 1 hour on low heat.

The simple steps of pork belly are as follows, choose a piece of pork belly, cut it into square pieces, and then set aside, add sugar to boil into sugar when the oil temperature at the bottom of the pot is hot, then add the pork belly and stir-fry for a while, add salt, five-spice powder, and it basically takes about ten minutes to get out of the pot after the water collects the juice, and a small amount of monosodium glutamate and green onion when the pot is out.

The easiest way is to prepare the ingredients: fifteen spices (sold in supermarkets), rice wine, sugar, salt monosodium glutamate.

Cut the pork belly into cubes and set aside. First add an appropriate amount of oil to heat, add sugar and stir-fry and melt, add pork belly to stir-fry and color, add fifteen spices to taste, add rice wine and stir-fry, turn off low heat to simmer the meat, and then slightly increase the heat to stir-fry the pork belly, add salt and monosodium glutamate and mix well, and it's good.

Ensure that the color and flavor are complete.

Rice wine, fifteen spices, sugar color This is the main content, and then it is cooked thoroughly and salted monosodium glutamate to taste.

1. Wash the pork belly, cut it into 3 cm square pieces, and boil it with boiling water for later use.

2. Heat the oil in the wok, pour in the meat pieces and stir-fry, add soy sauce, cooking wine, sugar, green onions, ginger slices, star anise, cinnamon, stir-fry a little, then add an appropriate amount of fresh soup, boil with a strong fire, beat off the foam, and burn over low heat until it is cooked and rotten, and then remove from the pot.

The steps of braised pork include blanching, stir-frying the sugar, heating the water, simmering, and reducing the juice.

Braised pork is a well-known popular dish that belongs to the hot dish. It uses pork belly as the main ingredient, and it is best to use three layers of meat (pork belly) with fat and thin to make it, and there are as many as twenty or thirty kinds of methods.

The cooking technique of braised pork, the pot is mainly a casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread in various parts of our country and has a certain nutritional value.

The origin and allusions of braised pork are actually related to Su Dongpo, of course, braised pork was not invented by him, but began to be carried forward through Su Shi's hands.

Huangzhou good pork, the price is like dung, the rich refuse to eat it, and the poor do not know how to cook it. Slow fire, less water, when the fire is enough, it is beautiful. Come to make a bowl every morning, and you can be full of your own family.

From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su is well versed in the cooking of braised pork!

Material; 500g pork belly, 1 piece of ginger, 2 star anise, 2 bay leaves, 1 shallot, cooking wine, dark soy sauce, rock sugar, cooking wine, appropriate amount of salt.

Method; 1. Cut the pork belly into cubes, slice the ginger, and chop the shallots into chopped green onions.

2. Put the pork belly in a pot under cold water, add an appropriate amount of cooking wine, and 1 slice of ginger.

3Bring the pork belly to a boil over high heat, skim off the foam, remove and set aside.

4. Heat a pot slightly, pour an appropriate amount of cooking oil, add rock sugar, and fry over low heat to bring out the sugar color.

5Pour in the pork belly, turn to medium heat, stir-fry quickly, and let the pork belly coat with sugar.

6. Add an appropriate amount of dark soy sauce and continue to stir-fry.

7Add hot water, appropriate amount of salt, star anise, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

8. Wait until the juice is reduced, turn off the heat, put on a plate and sprinkle with chopped green onions.

When the oil temperature at the bottom of the pot is hot, add sugar and boil it into a sugar color, then add the pork belly and stir-fry for a while, add salt, five-spice powder, and water to collect the juice, and it basically takes about ten minutes to get out of the pot, and a small amount of monosodium glutamate and green onion can be out of the pot when it comes out of the pot.

Material; 500 grams of pork belly, 30 grams of green onions, 20 grams of ginger, 20 grams of garlic, 5 cloves of spice, 5 grams of Sichuan 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, and a little cooking oil.

Method; 1. Wash the pork belly and cut it into 4 cm square pieces for later use.

2. Cut the green onion into large sections, slice the ginger and peel the garlic for later use.

3. Wrap the ingredients, peppercorns and cinnamon with gauze and seal the mouth for later use.

4. Make a little oil in the pot, add the sugar and fry slowly with a shovel when the oil is cold.

5. When the sugar in the pan turns dark red, add the soy sauce and the sliced pork belly.

6. Stir-fry the pork belly until the sugar is evenly wrapped and slightly oily.

7. Put in warm water at about 60 degrees until the meat is just over the meat.

8. Put the cooking wine and spice packets into the high heat.

9. Cover and simmer slowly until the pork belly is 9 mature.

10. Add salt and a little sugar to taste and continue to simmer until the pork belly is soft and flavorful.

11. Pick up the spice packets, and the soup will be red and thick over high heat to be served out of the pot.