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200 grams of carrots, 400 grams of pork belly, 1 piece of ginger, 2 cloves of garlic, 1 star anise, 2 bay leaves, 10 grams of rock sugar, 1 gram of Sichuan pepper.

How to make carrot braised pork How to make homemade carrot braised pork.

Steps:1Slice 1 piece of ginger, slice 2 cloves of garlic, wash the carrot and cut into hob pieces, shallots.

2 chopped green onions.

How to make carrot braised pork How to make homemade carrot braised pork.

2.Put an appropriate amount of water in a pot and bring to a boil, add the pork belly and cook for 10 minutes, then remove and let cool, and cut into 2 cm cubes.

How to make carrot braised pork How to make homemade carrot braised pork.

3.Put an appropriate amount of oil in the pot, heat the oil to 7 hot, add the pork belly pieces and stir-fry over high heat until slightly charred, and add cooking wine.

1 spoon, 1 spoon light soy sauce, ginger and garlic slices, 1 star anise, 2 bay leaves, 10 grams of rock sugar and stir-fry evenly. Add an appropriate amount of water, half a spoon of dark soy sauce and bring to a boil over high heat.

How to make carrot braised pork How to make homemade carrot braised pork.

4.Pour into a saucepan and simmer for 20 minutes, add the carrots and continue to simmer for 25 minutes, adding the chicken essence.

Half a spoon, mix well, sprinkle with chopped green onions.

How to make carrot braised pork How to make homemade carrot braised pork.

Tips: Carrots have the ability to boost immunity.

It has the effects of lowering blood sugar and lipids, nourishing the liver and brightening the eyes, beauty and skin care, promoting metabolism, and promoting growth and development.

And it belongs to fat-soluble vitamins.

Only after frying in oil can it be easily absorbed by the human body, so this carrot roast meat, not only the taste has been improved, the meat and radish penetrate and absorb each other, the natural fragrance is not greasy, and the nutrition is not compromised.

Braised pork is a traditional Chinese delicacy that is known only before, and its ingredient list and preparation steps are as follows:

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Production Steps:1To prepare the ingredients, wash the pork belly and cut it into mahjong cubes.

2.Heat the pot and put sesame oil on fire, stir-fry ginger slices, garlic, peppercorns, star anise.

3.Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar.

4.Pour in boiling water to cover the pork belly, bring to a boil over high heat, then reduce the heat to low and cook for 30 minutes.

5.Add salt, reduce the juice over high heat, and sprinkle with chopped green onions.

The number of mountains is the production steps of braised pork and the list of ingredients required for smart consumption.

Braised pork is one of the classic dishes, and even now that living conditions are better, more people are concerned about health problems, but there are still many people who occasionally crave it. There are various methods of braised pork, some with spices and some without spices; Some add soy sauce and some don't; There are those that are steamed first; There are those that are fried first; There are also the first ones, in short, it is really dazzling. Now share a method of mine, which is very simple, and you can make delicious braised pork with zero foundation.

丨Prepare materials丨

500 grams of pork belly, 50 grams of chives, 30 grams of ginger, 10 grams of rock sugar.

20 grams of cooking wine, 20 grams of light soy sauce, 10 grams of dark soy sauce.

丨Cooking steps丨

1.Cut the pork belly into large pieces.

2.Cut the chives into long sections.

3.Slice the ginger.

4.Blanch the pork belly in a pot under cold water, then remove and drain.

5.Drain the pork belly and fry it in a pan until golden brown on both sides.

6.Spread the casserole with sliced ginger and chives.

7.Spread the fried pork belly on a casserole.

8.Add boiling water to cover the pork belly, then add cooking wine, light soy sauce, dark soy sauce and rock sugar.

9.Simmer for 1 hour.

10.Sprinkle with salt to taste.

11.Sandwich raw ginger and chives.

12.Reduce the juice over high heat.

When it comes to the practice of pork belly, we have to mention the braised pork belly, which is not only delicate and juicy, but also has a fragrance that can not be dispersed in the mouth for a long time. Instead of swallowing saliva, it is better to take practical action, let's learn the specific method of braised pork belly together!

1. Step 1 of braised pork belly.

First of all, prepare 500 grams of pork belly, 1 tablespoon of soy sauce, 1 teaspoon of salt, an appropriate amount of rock sugar, 4 green onions, 1 ginger, an appropriate amount of cooking wine, about 50 ml of vegetable oil, and 1 bowl of water. Next, clean the pork belly and cut it into cubes of about 3 cm, cut the ginger into small pieces, and cut the green onion into sections. Finally, blanch the sliced pork belly in a pot (boil for 2 minutes on high heat to remove the pork belly and wash off the foam from the skin with warm water).

2. Step 2 of braised pork belly.

First of all, after the pot is washed, pour in the vegetable oil prepared earlier, and after the oil is in the pan, turn to medium heat and add rock sugar. Secondly, use a spatula to stir the rock sugar clockwise or counterclockwise until the rock sugar slowly dissolves and turns into jujube red, and when the big bubbles in the oil turn into small bubbles and the small cannons disappear completely, it means that the sugar color is boiled. Finally, put the pork belly in a pan and stir-fry constantly, until all the pork belly is evenly coated with sugar.

3. Step 3 of braised pork belly.

This last step is important, but it also requires patience. First of all, after the pork belly is coated in sugar, pour in cooking wine, soy sauce, green onions, and ginger slices and stir-fry for about 2-5 minutes. Secondly, add water to the pot so that the water is over the pork belly.

Finally, reduce the heat to a boil, then turn to low heat after the water boils, then cover and simmer for 60 minutes; After 60 minutes, remove the lid and add an appropriate amount of salt, then simmer on high heat for 60 minutes, and when all the juice is gone, turn off the heat and enjoy this delicious dish.

If you want to make this braised pork belly well, you must not only prepare the seasoning, but more importantly, choose the pork belly well. How to choose? It is best to choose meat with even fat and lean and 5 layers to be seen, so that the quality of the pork belly is better, and the texture will be thicker.

1.Cut the pork belly with skin into large pieces, put it in a pot of cold water, add rice wine, green onion and ginger, boil the blood foam in the pot, remove the pork belly, wash it with warm water, and drain the water.

2.Put the bottom oil in the pot, add rock sugar, fry the sugar color over low heat, visually measure the large bubble to small bubble, the color is coffee-colored, pour in the pork belly and stir-fry to color.

3.Cook rice wine along the edge of the pot, pour in light soy sauce, a little dark soy sauce, stir-fry evenly, pour in boiling water, cover the ingredients, add green onions, ginger slices, a star anise, two bay leaves, a little bean curd juice, three or four dried chili peppers, white pepper, bring to a boil over high heat, cook white wine, turn to low heat and simmer, cover for about 40 minutes.

4.Open the lid, add an appropriate amount of salt, and reduce the juice over high heat.

A few points: the piece of pork belly should not be too small, otherwise after a long time, it will be stewed and lost! Rock sugar is used for frying sugar color, the finished color is bright and good-looking, if not, ordinary white sugar is no problem, remember to be sure to low heat, otherwise it will be overheated and the meat will be bitter!

When stewing, be sure to let go of the water, cold water is absolutely unacceptable, otherwise the meat will regurgitate and affect the taste! After the soup is boiled, why do you cook liquor, mainly to further remove the fish, this is my father's usual cooking experience, very useful!

In addition, if you put a lot of light soy sauce, you don't need to put salt anymore, there is a saying: salted fish and light meat. Otherwise, if you can't finish a meal, reheat it, and the meat will become saltier and saltier. Sometimes, you can put a few hawthorns, which will help the meat to be tender and greasy.

Cuisine: [Braised pork belly].

Ingredients]: pork belly, salt, cooking oil, green onion, ginger, garlic, cooking wine, rock sugar, star anise, bay leaves, dark soy sauce.

Methods and Steps].

1. First of all, we have to go to the market to buy an appropriate amount of pork belly, and when we buy the pork belly at home, we must soak it in water and clean it, and treat the blood water in the pork belly to it, so that the fishy smell in the meat can be removed.

2. After cleaning the pork belly, we have to change the knife to cut it into large pieces, and then prepare an iron pot, after heating the iron pot, fry the pork belly skin, and use the residual heat of the iron pot to scald off the miscellaneous hair on the surface of the pork belly pork skin. Probably after scalding until golden brown, it's fine.

Then prepare an appropriate amount of warm water, add the pork belly to the warm water, and then use a kitchen knife to scrape off the layer of yellow material on the surface of the pork belly pork skin, and treat it cleanly.

3. Boil water, add an appropriate amount of water to the pot, then put the pork belly under cold water into the pot, add an appropriate amount of green onion knots, ginger slices, and cooking wine, and blanch the pork belly on high heat, which can play a role in removing the smell for the second time. When the water in the pot is boiling, use a spatula to skim off the foam, cover and continue to simmer over medium heat for 10 minutes.

Once the pork belly is cooked, remove it from the pan and allow it to cool before cutting into thin slices. When slicing the pork belly, don't cut it too thinly, and the thickness should be about three millimeters.

4. Remove from the pot, do not need to add any cooking oil to the pot, directly add the pork belly to the pot, and turn on low heat for slow frying, and fry the fat in the pork belly. After frying until golden brown on both sides, remove the pork belly from the pan and set aside, leaving the fat flowing out of the pan.

Then we need to heat the bottom oil in the pot over low heat to 4 hot, then add a few rock sugar to the pan, fry the sugar color, and then return the fried pork belly to the pot again, stir-fry evenly, and wrap it with a layer of sugar color.

5. Add an appropriate amount of water to the pot, completely cover the pork belly, then add an appropriate amount of dark soy sauce to color, then add an appropriate amount of green onions, ginger, star anise, and bay leaves to the pot, and cover the lid and turn to medium heat, and simmer the pork belly for 40 minutes.

When the simmering time is up, open the lid to take out the spices in the pot, and the soup will be thickened over high heat, and the food is ready. If you make pork belly in this way, the meat is very soft and not greasy at all. If you have learned how to make this braised pork delicacy, go ahead and give it a try, it is really delicious.

How to braised pork belly with potatoes.

Raw materials. Pork belly, potato, ginger slices, dried chili peppers, light soy sauce, Pixian bean paste, old rock sugar, salt, vegetable oil.

Practice. 1. Wash and slice the pork belly; Peel and wash the potatoes and cut them into cubes; Wash the ginger slices and cut them into slices;

2. After the pot is heated, add a little oil, put ginger slices, and then add the pork belly to the pot, and then add an appropriate amount of light soy sauce and sugar (one or two small pieces are fine) for coloring;

3. Put in the potatoes and chili peppers and stir-fry for a while, then add an appropriate amount of cold water, and simmer on low heat for 30 minutes until the potatoes are crispy;

4. In the case of stir-frying sugar, add a small amount of Pixian bean paste and stir-fry together, then add an appropriate amount of salt seasoning, and the juice can be wet.

Raw pork diet**.

1.Raw pork, lotus seeds, and lily soup.

Lean pork, lotus seeds, lilies. Put it in a pot and boil the soup and take the seasoning. Take once a day for several days. Calm the mind and calm the nerves, nourish the blood, and strengthen the kidneys. Treat pulmonary and stomach deficiency neurasthenia, dry cough, upset, thirst and drink, insomnia and dreams, lung dryness and kidney yin deficiency diffuse bronchitis.

Pork belly provides high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

Ingredients: 500 grams of pork belly, 6 to 8 rock sugar (sweetness depends on the individual), 2 spoons of dark soy sauce, appropriate amount of ginger, 1 spoon of cooking wine, 1 teaspoon of light soy sauce, 1 to 2 bay leaves, 4 to 5 dried chili peppers (depending on the individual), 1 star anise, 3 to 4 small pieces of garlic from green onions.

Preparation of braised pork belly:

Cut the meat into small pieces and blanch (put the cut meat directly in cold water, boil without a lid, and then cook for a while). I forgot to shoot the previous steps, start with the fried sugar, pour an appropriate amount of oil into the pot, heat over high heat to low heat, put the rock sugar in the pot and fry, smash it one by one with a spatula, keep stir-frying after it is completely dissolved, pour the pork belly into the pot when there is a delicate foam, stir-fry for about two minutes, and color evenly after stir-frying.

Put the ingredients into the pot and continue to stir-fry, turn to medium heat, stir-fry the aroma of the ingredients, pour in light soy sauce and cooking wine, and add the warm water prepared in advance after the cooking wine is dried (cold water will make the meat cook out a little chai).

Just cover the meat with water. Then add the prepared dark soy sauce and add some sugar if you like sweetness. Bring to a boil over high heat, reduce the heat to medium-low and continue to cook.

The fragrant pork belly is out of the pot, and finally sprinkled with chopped green onions, which I personally think is very delicious.

Tips: You don't need to add salt, the saltiness of dark soy sauce and light soy sauce is enough.

Braised pork belly.

Material. Ingredients: 500 grams of pork belly.

Seasoning: 1 teaspoon salt, 1 tablespoon soy sauce, 20 grams of rock sugar, 5 grams of green onion, 5 grams of ginger, 1 teaspoon of cooking wine, 60 ml of vegetable oil, appropriate amount of water.

Method. 1. Wash the pork belly and cut it into 3 cm square pieces, and cut the green onion and ginger into small pieces.

2. Put the cut meat into a pot of cold water, boil the water over high heat and continue to cook for 2 minutes, remove it, wash off the foam on the surface of the meat with warm water, and drain the water.

3.Heat the pot and pour in vegetable oil (about 60ml), bring to medium heat and add rock sugar.

4. Slowly fry until the rock sugar dissolves and changes color to jujube red, the big bubble in the oil becomes a small bubble, and the small bubble is about to disappear, and the sugar color is fried.

5. Immediately put the blanched pork belly in, and quickly stir-fry so that the surface of the meat is coated with sugar; Then, pour in cooking wine, soy sauce, green onion and ginger slices and stir-fry evenly, add an appropriate amount of water to cover the pork belly, bring to a boil over high heat, turn to low heat, cover and simmer for about 1 hour.

6. After the meat has simmered for about 1 hour, open the lid and add salt.

7. Turn to high heat, drain all the juice and turn off the heat.

Tips. 1. Try to choose evenly fat and thin pork belly, and you can see that the quality of 5 layers of meat (3 layers of fat, 2 layers of lean) is better.

2. Stir-fry the sugar color over medium heat, low heat, too slow, high heat, easy to fail.

3. When stir-frying the pork belly, you should put less oil, because the meat itself will produce oil, and if you put too much oil, the taste of the braised pork will be more greasy after cooking.