What side dish is added to braised pork to make it especially delicious?

Add two cans of beer and water, cover the ingredients in the pot, do not cover the pot, bring to a boil over high heat, add the required side dishes and simmer over low heat for 1 hour; If you want to say what kind of side dishes to add to the braised pork, this dish has its own way, you can add potatoes, chestnuts, eggs, and bean bubbles to it.

greens, etc., because of the dish of braised pork. The flavor is rich and delicious, and when it comes to side dishes, it is like eggs, potatoes and braised pork.

Mainly with pork belly as the main ingredient, when adding other ingredients, not only will the taste be rich and not greasy, but the whole dish will not be monotonous, especially for rice.

<> remove the core of the hawthorn in the middle and wash it, put half of the hawthorn into the braised pork after the fire boils, simmer until the juice is about to be collected, add the other half of the hawthorn and stir evenly, the hawthorn's own sweet and sour and fruity aroma are in stark contrast with the braised pork, and at the same time add flavor and color to the braised pork Flour Balls, there must be a name, sweet potato powder.

The soup with roast meat is blanched, and then kneaded into balls and added to the braised pork, the Q bomb is chewy and meaty.

Braised pork generally likes to add potatoes or chestnuts, and it tastes more glutinous. I also like to add konjac tofu to the braised pork, as well as vermicelli, sweet potato flour, the coarse kind. The vermicelli is cooked and topped with braised pork.

The vermicelli is wrapped in the sauce of braised pork, in addition to potatoes, you can also put beans, bean curd, carrots, vermicelli, lotus root, gluten, chestnuts, kelp knots, bamboo shoots, taro, quail eggs are especially recommended, and this is particularly delicious, as well as yuba, fried tofu, and the soup of braised pork is used to adjust.

Add some abalone, bird's nest, shark fin, and it's best to give Dover a jump over the wall.

The ingredients are added, and it is not only shocking to eat, but also the anger of people and gods is likely to add some honeysuckle to the braised pork.

After eating, there is an indescribable taste, and the aftertaste is endless. The method is as follows: six slices of ginger for one pound of pork belly, seven star anise, an appropriate amount of honeysuckle, and grass fruit.

One to the boy, an appropriate amount of rock sugar, an appropriate amount of light soy sauce, a tablespoon of cooking wine, monosodium glutamate.

A little, braised pork with dried beans and coriander, braised pork with dried bamboo shoots and coriander, both of which are very good, the entrance is chewy, and there is still the meat aroma of braised pork, which has a unique flavor to eat.

Umeboshi and dried bamboo shoots are good ingredients, and if you love eggs, it is also delicious to put a few hard-boiled eggs in the braised pork and cook them together.

Potatoes, yuba, eggs, bamboo shoots, chestnuts, taro, you can do it, I put a lot of side dishes every time, it's very delicious. The braised pork is not greasy, and the hawthorn is also very delicious, and my mother loves to put a few sweet and sour in it every time.

You can choose to add cabbage, tofu, potatoes, tofu skin, enoki mushrooms, shiitake mushrooms, rape, bean bubbles, etc., all of which are more delicious.

Braised pork with side dishes like yam and potatoes will be very tasty and have a high nutritional value.

In fact, adding taro or potatoes will be particularly delicious, and it is also very soft.

Accompanied by pickles. Because if you eat too much braised pork, you will feel very greasy, and pickles have a good anti-greasy effect.

Braised pork with bamboo shoots, green beans, potatoes, garlic, plum cabbage, etc. as side dishes.

1. Bamboo shoots: Bamboo shoots and braised pork are very compatible, and the braised pork produced in this way has the umami of bamboo shoots and the fragrance of pork belly.

2. Green beans: Green beans, also known as kidney beans, kidney lentils, April beans, etc., are annual herbaceous plants. It is called Qingming bean in Quzhou, Zhejiang, and green bean in Sichuan and some central China, and is one of the common vegetables on the table.

3. Potatoes: Potatoes, also known as potatoes, contain starch, protein, fat, crude fiber and other components, as well as rich in lysine, tryptophan and minerals such as potassium, zinc, and iron.

4. Garlic: Garlic is the underground bulb of the allium plant of the lily family. The whole garlic plant has a strong spicy garlic smell, garlic heads, garlic leaves (green garlic or garlic seedlings) and flower sprouts (garlic sprouts) can be eaten as vegetables, not only can be used as seasonings, but also can be used as medicine, is a famous edible and medicinal plant.

5. Plum vegetables: The main production areas of plum vegetables are in Meizhou area and Huizhou area, and it is said that it is a vegetable species sent by Mei Xiangu, so it is called plum vegetables, which is a characteristic traditional dish of Guangdong (Meizhou and Huizhou), and belongs to pickled food. Plum cuisine has a long history and is famous at home and abroad, and is one of the three famous dishes of Lingnan and a famous traditional specialty of Lingnan.

The above content refers to Encyclopedia - Braised pork.

The side dishes that can be added to braised pork are: bamboo shoots, potatoes, garlic, tiger skin eggs, and tofu skin.

Wait. Braised pork is a well-known popular dish, mainly with pork belly as the main ingredient, and the pot is mainly made of casserole, the meat made is fat and thin, sweet and soft, nutritious, and melts in the mouth.

The preparation of braised pork will vary slightly from place to place. In the south, it is customary to use soy sauce (dark soy sauce) for color mixing.

The north, on the other hand, prefers fried sugar.

Child. The raw materials are generally selected from the best pork belly (the so-called good pork belly should be layered, and it is generally better to have about five layers, so it is called "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks). It can be stewed with cabbage, tofu, potatoes, carrots and other vegetables, and a variety of delicious stewed meat dishes can be changed.

Dried plum vegetables can be added to the braised pork.

To reconcile the taste, plum dried vegetables are dried leaves, piled yellow, and then salted and pickled, its taste is relatively heavy, and the taste has its characteristic taste, and it is very delicious with meat food.

Braised pork is a fat and thin, sweet and fluffy dish, its own texture will be softened, with heavy sour, crisp plum vegetables, can make the taste of braised pork better, and the taste is more distinctive.

Braised pork can also be cooked with potatoes, potatoes and braised pork are cooked together, the taste of potatoes will have the sweetness of braised pork, and the taste is very fragrant and glutinous, plus a bite of braised pork, not only the taste will be better, but also very satiating.

Among the necessary materials for braised pork, there must be fishy materials, because braised pork is mainly pork, which has a certain fishy smell, if the fishy smell is not removed, the taste of braised pork will be more fishy.

The most recommended ingredients for removing the smell are green onions, ginger slices, wine, etc., which have a good effect on removing the smell and can also make the pork belly have an aroma.

If you make braised pork, its spices are indispensable, which can make the taste of pork belly more fragrant and delicious, and can also assist in removing the fish, the more recommended spices are star anise, cinnamon.

However, it is not recommended to put too much.

Finally, there is a major ingredient is coloring, braised pork mainly relies on sugar and soy sauce to color, so if you want braised pork to look good, then it is indispensable.

Vegetable. If the braised pork is too greasy, you can choose to add your favorite vegetables, such as lettuce and cabbage, and eating it with braised pork can play a role in relieving greasyness.

The content is also large, and from the perspective of intestinal health, it can also play a certain role in relieving greasy.

Need. Braised pork needs to be blanched, because braised pork contains a certain amount of blood and dirt, and after it is removed, the braised pork will taste better and be easier to cook.

If it is not blanched, it will have a smell of pork and fishy, which will affect the taste of braised pork, and it is not hygienic and safe.

You can put dried bamboo shoots, or put some dried plum vegetables or something like that.

Braised pork and dried plum vegetables. Directions:

1. Soak the dried plum vegetables in water.

2. Cut the pork belly into cubes.

3. After putting water in the pot, put the pork belly pieces in a pot under cold water and boil and remove them for later use.

4. Pour oil into the pot and add brown sugar.

5. Boil until the brown sugar bubbles.

6. Pour in the pork belly pieces and stir-fry quickly to color.

7. After stir-frying, pour in cooking wine and dark soy bean curd, and then stir-fry quickly.

8. After stir-frying, add the soaked and washed plum vegetables.

9. Add chopped green onion and garlic slices and stir-fry the ingredients to the casserole.

10. Add water to the casserole to fill the ingredients, pour a little vinegar, cover the lid and bring to a boil over low heat, change to low heat and simmer.

11. Cook until the soup is dry, then turn off the heat and simmer for a while.

Braised pork is a well-known popular dish, fat and thin, sweet and fluffy, and melts in the mouth. The taste is fat but not greasy, soft and glutinous and sweet, and it is a delicacy suitable for all ages. At the same time, braised pork is also rich in collagen, which is a good dish for beauty and skin elasticity.

The preparation of braised pork will also vary slightly from place to place. In the south, soy sauce (dark soy sauce) is used to mix colors, while in the north, fried sugar is preferred. When making braised pork, add other ingredients to cook together, unexpectedly delicious, the ingredients absorb the meat aroma of the pork belly soup, become more fragrant, and the pork belly is less greasy, share 2 kinds of braised pork with different ingredients, see if there is anything you like.

Pork stewed vermicelli].

Ingredients: 1000g pork belly, 1 handful of wide vermicelli (dry), 2 tablespoons vegetable oil, 2 tablespoons teriyaki soy sauce, 1 tablespoon premium soy sauce, 2 tablespoons cooking wine, 10 grams of green onion, 10 grams of ginger, 3 cloves of garlic.

10 Sichuan peppercorns, 2 star anise, 2 dried chili peppers, 2 tablespoons rock sugar, 5 grams of salt, method:

1.Prepare the required ingredients and cut the pork belly into pieces of about 2 cm.

2.Add water to the pot, pot the pork belly under cold water, blanch the meat pieces thoroughly after the water boils, beat off the foam, remove and set aside.

3.Heat the pot with oil, put in the rock sugar to melt and boil the sugar over low heat, wait for the rock sugar to become dark and bubble, fry the pork belly to color, add the pork belly to stir-fry and color, add green onions, ginger and garlic, pepper, star anise, and dried chili peppers to fry the fragrance.

4.Add boiling water, cover the meat noodles, add the braised soy sauce and premium soy sauce, cooking wine, bring to a boil over high heat, change to low heat and simmer for 40-50 minutes.

5.Add the wide vermicelli and salt, continue to simmer the wide vermicelli, and serve on a plate.

Pork belly roasted with yuba].

Ingredients: 250 grams of yuba, 500 grams of pork belly, 3 tablespoons of vegetable oil, 5 grams of salt, 1 section of green onion, 3 slices of ginger, 2 cloves of garlic, 10 Sichuan peppercorns, 2 star anise, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 2 dried chilies, 1 tablespoon of braised soy sauce, Method:

1.Soak the yuba in cold water in advance and cut it into sections.

2.Prepare the required ingredients and cut the pork belly into pieces of about 2 cm.

3.Add water to a pot, add the pork belly under cold water, bring to a boil and cook for a few minutes, remove the foam, remove and set aside.

5.Add green onions, ginger, garlic, Sichuan peppercorns, spices, dried chili peppers and stir-fry until fragrant, pour in cooking wine and stir-fry evenly.

6.Add hot water (to cover the pork belly), braised soy sauce, bring to a boil over high heat, reduce to medium-low heat and simmer for 40-50 minutes.

7.When the time is up, add the yuba and salt, continue to burn for 5 minutes, turn off the heat, and put it on a plate.

Roasted pork with umeboshi vegetables.

The umeboshi used was made by my mother herself with cabbage, so there are no hard stems, and they are not salty, and they are clean. The purpose of adding water to soak umeboshi is to increase the flavor of umeboshi vegetables, so please consider whether or not to add water to soak umeboshi vegetables according to the saltiness and cleanliness of your own umeboshi vegetables

Ingredients: 100 grams of dried plum vegetables.

Pork belly 800 grams.

grams of rock sugar. 3 tablespoons cooking wine.

Light soy sauce 2 tablespoons.

1 tablespoon dark soy sauce.

Fuel consumption: 1/2 scoop.

Ginger 5 slices. The practice of roasting meat with umeboshi vegetables.

Wash the dried plum vegetables and soak in water for about 1 hour.

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Wash the pork belly and cut into 2-3cm pieces. It can't be too small, the meat will shrink when it is cooked, and it will be easy to break if it is soft and soft.

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Put some oil in the pot, fry the meat over medium heat until slightly yellow as shown in the picture above, put ginger and fry + about 8 small rock sugars, and stir-fry.

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Add 3 tablespoons of wine + 2 tablespoons of light soy sauce + 1 tablespoon of dark soy sauce, add the umeboshi vegetables, and the water soaked in the umeboshi vegetables. Bring the heat to a boil for 10 minutes.

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Pour into a pressure cooker, add gas for about 3 minutes, cook over medium heat for 10 minutes, turn off the heat and let stand for 10 minutes.

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Open the lid and reduce the water over high heat, add half a spoon of oil to taste.

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Remove from the pan