Do you need to boil braised pork in water, and do you need to cook the meat in advance when making b

Material. 600g pork belly, 200g water spinach, 150g green onion, 1 4 tsp chicken broth mix, 3 4 cups soy sauce, 3 tbsp sugar, 1 tbsp rice wine, 4 cups water.

Method. 1.Wash the pork belly and cut it into long cubes; Wash the green onions and water spinach and cut them into long sections.

Pork belly cut into long cubes is easier to cook and flavorful, and at the same time, it will not break due to long-term cooking. 2.Put the sliced pork belly in step 1 into a hot oil pan and fry it over medium heat until the surface is dry and crispy, then remove and drain the oil.

The frying temperature is about 130, and it is best to put the pieces along the edge of the pot when putting in the meat pieces, so that they will not stick to each other and produce oil explosion. 3.Add sugar and a little water to a wok and stir-fry over medium heat.

You can also add a little hot water directly, the purpose of adding water is to make the sugar dissolve faster, so the amount does not have to be too much, too much will make the sugar color not easy to fry. 4.When the color of the syrup in step 3 turns dark brown, add the meat pieces in step 2 and stir-fry well, then add all the seasonings and bring to a boil over high heat.

Stir-fry the sugar color with the meat pieces first, so that the meat pieces can fully absorb the sugar color, and then add seasonings to make the color of the braised pork more bright and beautiful. 5.Step 4: Bring to a boil, change to low heat and simmer for 30 minutes, add green onions when cooked thoroughly.

The size of the meat will affect the time it takes to cook through, and the larger the meat, the longer it will take, so you can increase or decrease the simmering time as appropriate. 6.Step 5: Drain the soup over high heat and serve. Blanch the water spinach in another pot of boiling water and remove it as a garnish.

Drying the soup can make the flavor of the braised pork more concentrated, but if you like the soup a little more, you can also add the green onion section earlier, and turn off the heat when the green onion aroma is released.

Put water and simmer: Add water and cook slowly over low heat until cooked.

It should be boiled with water, the purpose is to get rid of the greasy smell.

Need. Because boiling the meat in advance can make the braised pork taste more delicious, it is necessary to cook the meat in advance.

Need. You can get a particularly good taste, and it will also make you feel particularly delicate when you eat it.

Yes, it can be better prepared, it can better maintain the taste, and it is very delicious.

Water needs to be added, and the braised pork is prepared as follows:

The ingredients that need to be prepared in advance include: 1000 grams of pork belly, appropriate amount of onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper powder, appropriate amount of bay leaves, and appropriate amount of star anise.

1. The first step is to slice the pork belly of Lao Shuqing with a knife and put it next to the reed for later use.

2. Heat oil in a pot, add the prepared sugar, and stir-fry a few times.

3. Fry the sugar into a brown foam shape, as shown in the picture below.

4. Then put the sliced pork belly in the pot and stir-fry quickly.

5. Then put water, salt, star anise, peppercorns, bay leaves in the pot, boil the water over high heat and turn to low heat and simmer.

6. Use a knife to cut the prepared onion into cubes.

7. Put the chopped onion in the pan and stir-fry well.

8. Stir-fry well and serve.

To release water. Here's how:

Ingredients: 500 grams of pork belly.

Excipients: 150 grams of Huadiao wine, 15 grams of green onions, 10 grams of ginger, 2 star anise, 15 grams of rock sugar, 5 grams of cumin, 3 bay leaves, 1 small section of cinnamon, 60 grams of light soy sauce, 1 teaspoon of dark soy sauce, appropriate amount of water.

1. First of all, prepare the required materials.

2. Put the pork belly in boiling water and cook for 3 minutes, then remove it.

3. Then cut the pork belly into small pieces.

4. Put green onions, ginger, bay leaves, star anise and other seasonings into the pot.

5. Put the pork belly inside, and pour an appropriate amount of Huadiao wine, water, smashed rock sugar, dark soy sauce and light soy sauce into the pot.

6. Then press the braised function button in the rice cooker.

After a few minutes, open the lid.

8. Then put the cooked braised pork into it.

Roasted braised pork can be watered or not waterproof.

The following introduces a fragrant and delicious [beer braised pork] without adding water Ingredients: 2 new potatoes, 100 grams of mushrooms, pork belly, and a can of beer.

Ingredients: 2 tablespoons sugar, 2 star anise, 1 cinnamon, 1 ginger, salt, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 1 grass fruit.

How to make:1Cut the pork belly into cubes and set aside.

2.The potatoes are peeled, the mushrooms are washed and cut into cubes.

3.Ginger cut into slices, 2 star anise, 1 cinnamon, 1 grass fruit.

4.Put oil in a pan and stir-fry with 2 tablespoons of sugar until browned.

5.Add the pork belly and stir-fry to color.

6.Then add the prepared spices and stir-fry over low heat for 5 minutes to evenly color the meat pieces and bring out the flavor of the spices.

7.Add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, and pour in the beer to cover the pork belly.

8.Once the heat is boiling, cover the pot and cook over medium-low heat for half an hour or 40 minutes.

9.Add the chopped potatoes and mushrooms, add salt and stir-fry well.

10.Continue to simmer for 15 minutes, until the meat is cooked, the potatoes are soft and the beer is dry.

Braised pork needs to be boiled in water because there is a process of stewing. If you feel that the taste of the water is weak, you can use beer instead, and the taste will be stronger.

Ingredients】 Pork belly.

Ingredients: sugar, rock sugar, green onion, ginger, bay leaf, cooking wine, soy sauce, salt.

Method] 1. Cut the fresh pork belly into centimeter-square pieces, the meat will shrink nearly twice when it is too small and mature, so it is necessary to master the size of the meat pieces.

2. Boil the water in a pot under cool water, boil the water for five minutes, remove the dry water and set aside.

3. Put oil in the pot, sugar, and the sugar melt thoroughly, and fry until slightly colored.

4. Stir-fry the meat pieces until the water is drained, the color is translucent, and the surface is slightly yellow.

5. Add cooking wine and soy sauce and fry for a while, until the cooking wine is almost volatilized, pour in hot water (or beer) and flush with the meat.

6. Add green onions, ginger slices, bay leaves, and finally rock sugar, cover the pot and simmer for about 50 minutes.

7. Before removing from the pot, pick out the green onions, ginger, star anise, and bay leaves, add an appropriate amount of salt, and remove the juice from the pot on high heat and put it on a plate.