How to make family braised pork delicious, and what is the simple method of family braised pork?

Method steps.

Prepare the pork belly, rock sugar, dark soy sauce, green onion and ginger, sugar.

Pork belly is commonly known as three-layer meat, which is synonymous with pork belly meat, pork belly meat is full of fat and muscle, so it will look lean and fat, it is recommended not to bring bones when choosing, and braised pork must be made with skin.

Wash the pork belly and cut it into cubes, and slice the green onion and ginger.

Legend has it that the belly of the pork near the leg is strong and more oily than greasy, so try it when you have the opportunity to choose, and the lean meat near the leg will be more delicious. I wonder if it will be better to use pork leg meat directly as braised pork?

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

When the pan is hot, pour in the oil, reduce the heat to medium and add the rock sugar.

Slowly fry until the rock sugar melts and changes color to jujube red, the big bubbles in the oil turn into small bubbles, and the sugar color is fried when the small bubbles are about to disappear.

Then immediately put in the fried pork belly, quickly stir-fry so that the surface of the meat is coated with sugar, and then, pour in cooking wine, soy sauce, add 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 an hour.

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

Turn the heat to high and absorb all the juice and turn off the heat, and the delicious braised pork is ready.

Ingredients. A piece of pork belly.

Appropriate amount of green onion and ginger slices.

Broccoli to taste.

Salt, monosodium glutamate, a pinch of star anise.

Appropriate amount of sesame oil and sugar.

Step Method.

Wash the pork belly, cut the green onion and ginger slices and set aside.

Put water in a wok and bring to a boil, blanch the pork belly, and remove the water.

Put a little oil in a wok and stir-fry two tablespoons of sugar until it changes color and small bubbles appear. Add the pork belly and sauté until the pork belly is colored.

Add salt, green onions, ginger slices, star anise, and stew with an appropriate amount of water until the pork belly is crispy.

After the pork is crispy, reduce the juice on high heat.

Broccoli torn into small florets.

Bring water to a boil in a wok and blanch the broccoli.

After the broccoli is blanched, control the moisture, add sesame oil, salt and monosodium glutamate and mix well.

Place the broccoli on the side of the plate and the braised pork is ready to serve.

Ingredients: 500 grams of braised pork.

Excipients: 1 shallot, appropriate amount of rock sugar, 6 dried red peppers, 4 slices of ginger, 3 star anise, 4 bay leaves, 1 tablespoon of salt, 1 2 tablespoons of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

Preparation of braised pork:

1. Prepare other auxiliary materials that need to be cooked.

2. Wash the pork belly and cut it into cubes according to your preferred size.

3. Put the sliced pork belly in a pot under cold water, add ginger slices, pour in an appropriate amount of cooking wine, boil over high heat, blanch it, and skim off the foam. Remove and drain, and set aside.

4. Put the drained pork belly pieces into a waterless and oil-free pot and stir-fry over low heat.

5. Stir-fry over low heat until the surface of the pork belly is golden brown, and a lot of oil appears at the bottom of the pot, and then the pork belly is served.

6. Continue to low heat, use the fried lard in step 5, after the oil is hot, add an appropriate amount of rock sugar, and stir constantly with a spatula until the caramel color is obvious.

7. Then pour in the stir-fried pork belly and stir-fry until the pork belly is evenly caramelized.

8. Add chives, star anise, bay leaves and dried red pepper and stir-fry until fragrant.

9. Pour in an appropriate amount of light soy sauce and dark soy sauce to color, and stir-fry until each piece of pork belly is evenly colored.

10. Add an appropriate amount of water, completely cover the pork belly, cover the pot, and simmer over low heat.

11. Simmer for about 40 minutes, you can see that the soup is significantly reduced, add 1 tablespoon of salt at this time, and start to reduce the juice on high heat.

12. Don't take away all the soup, just leave a little bit, and add half a spoon of monosodium glutamate before cooking.

13. The braised pork is ready.

14. a finished product.

Ingredients: 500 grams of pork belly, appropriate amount of green onion and ginger, 1 small piece of cinnamon, 2 bay leaves, 2 star anise, more than a dozen rock sugar.

1.First of all, cut the green onion into sections, slice the ginger, and cut the pork belly into mahjong pieces.

2.Remove from heat and pour cold water into the pot. Blanch the pork belly in a pot under cold water. Add 2 tablespoons of cooking wine (to remove the smell).

3.Once boiling, skim off the float. After that, remove the pork belly and control the water.

4.Remove oil from another pot and pour oil into the pan. Put rock sugar in the cold oil and boil the sugar over low heat. Crack the icing sugar with a spoon so it melts easily.

5.When the sugar color is boiled, when the jujube is red, put in the dried water of the pork belly, green onion and ginger, cinnamon, bay leaves, star anise, quickly stir-fry evenly, so that the pork belly is all coated with sugar color.

6.After stir-frying until fragrant, add 2 tablespoons of cooking wine (to remove the smell).

7.After stir-frying evenly, pour in enough hot water and cover the pork belly.

8.After that, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 1 tablespoon of tofu milk. Stir well and bring to a boil over high heat.

9.Once boiling, cover and simmer over low heat for 40 minutes.

After a few minutes, pick out the green onion and ginger ingredients. If there is a lot of soup, turn on high heat to reduce the juice. (Because the firepower of each person's home is different, it depends on individual circumstances).

11.When the soup is not much, add 1 tablespoon of balsamic vinegar (to relieve greasy and increase flavor).

12.Once the soup is thick, it can be removed from the pot and plated. A fatty but not greasy, melt-in-your-mouth braised pork is on display in front of you, enjoy it!

Tips: 1.Soak the pork belly you just bought in water to soak it in blood and impurities.

2.Putting rock sugar will be better than putting white sugar, and the braised pork should be brighter.

3.When blanching, the pot should be cooled and the foam should be skimmed as much as possible. It is best to use chopsticks to put the pork belly into a colander piece by piece, which is cleaner.

01 Cut the pork belly into even pieces, cut the green onion into horse ear pieces, slice the ginger 02 Put a small amount of oil in the pot and heat it, pour the white sugar into it, burn it over high heat, stir it with a spoon at a constant speed during the period, until the white sugar melts, becomes black and red and foams, put it in hot water (remember to put the water a little away from the pot and cut it too close), at this time the pot will be a little fried, wait a little! When the inside of the pot is stable, stir with a spoon at a constant speed until the sugar water in the pot boils, stop the fire, and pour out the sugar water for later use! 03Put the sliced pork belly into a pot of boiling water, add an appropriate amount of cooking wine, and remove it after two minutes.

04Put oil in the pot and boil it until it is 6 hot, put the blanched meat pieces into the stir-fry until the meat is yellowed and take it out, and leave an appropriate amount of oil in the pot! 05Put the green onion and ginger into the pot and stir-fry (until the fragrance comes out), then put the meat, cinnamon, spices, and bay leaves together and stir-fry (add a small amount of light soy sauce), pour the boiled sugar water into the stir-fry evenly! Then put the water, it is best to have the meat just gone, then season, and add the ingredients according to your taste!

Cover the pot and simmer over low heat, usually about 10 to 15 minutes, and finally remove the juice from the pot!

The ingredients needed to make braised pork at home are 1 pound of pork, 2 tablespoons of salt, five small pieces of rock sugar, a small piece of ginger, 2 tablespoons of light soy sauce, and 2 tablespoons of vegetable oil.

1. The first choice for braised pork is this kind of fat and thin pork belly, and then cut all the meat into pieces of the same size and put them in a bowl.

2. Next, pour the cut meat directly into a pot of cold water and blanch, add green onions and ginger slices to it, and then add cooking wine to remove the fishy smell.

3. Then heat the pot first, and don't pour oil into the pot first. Then pour the dry meat pieces into the pan and stir-fry, and stir-fry part of the oil in the meat.

4. After stir-frying the meat with some oil, put the stir-fried meat into a bowl for later use. Then use the oil from the stir-fry to fry the sugar, and put a few pieces of rock sugar in the pan.

5. Knock the rock sugar over low heat, crush it, and fry it until it is completely melted and the color turns jujube red, quickly pour the meat into it and stir-fry it quickly, so that the meat can be evenly coated with sugar.

6. Add ginger slices, green onions, red peppers, star anise, cinnamon, bay leaves and stir-fry, stir-fry the fragrance in the spices, and then add an appropriate amount of light soy sauce and dark soy sauce to stir-fry until fragrant and stir-fry well.

7. Then pour a bottle of beer into it, and the beer should be just enough to submerge the meat.

8. Add an appropriate amount of salt to taste during the stewing process, then cover the pot and turn to high heat to reduce the juice, and finally turn off the heat when the soup in the pot is thick.

The home braised pork recipe is as follows:Ingredients: pork belly, rock sugar, beer, red and spicy pepper, green onion, ginger, etc.

1. Blanch the pork belly in hot water and set aside.

2. Add an appropriate amount of water to the pot, add rock sugar, and start to boil the caramel, and the caramel will be boiled after the sugar water is brown. years of shouting keys.

4. Pour the pork belly into the pan and stir-fry quickly so that the pork belly is evenly caramelized.

5. Pour in the beer, no more than the pork belly.

6. Heat over high heat, put the red chili pepper and green onion into the pot and slice the ginger to skim off the foam, and reduce the juice over high heat.

The practice of braised pork at home is as follows:Ingredients: pork belly, knife, rock sugar, light soy sauce, dark soy sauce, cooking wine, etc.

1. Cut the prepared pork belly into cubes.

2. Without oil in the pan, fry the pork belly until golden brown.

3. Then add 15g of rock sugar and stir-fry.

4. Mix the meat with sugar and fry it for color.

5. Add 2 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce and 1 tablespoon of cooking wine and stir-fry.

6. Finally, add boiling water and simmer for 40 minutes.

The simple method of making family braised pork is as follows:

Ingredients: pork belly, green onion, ginger and garlic, rock sugar, star anise, cinnamon, bay leaves, dried chili, light soy sauce, oyster sauce, dark soy sauce, etc.

1. Prepare the ingredients.

2. Blanch the pork belly with cooking wine, green onion and ginger, remove it, wash it and drain it.

3. Don't pour oil into the pot, pour the pork belly into the pot and stir-fry the oil.

4. Fry until golden brown on both sides.

5. Pour oil into the pot again and add rock sugar, stir-fry the sugar over low heat, and pour in the pork belly to color.

6. Pour dried chili peppers, star anise, cinnamon, bay leaves, green onions, ginger and other seasonings; 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 spoonful of dark soy sauce, stir-fry evenly, then add boiling water to spread over the ingredients.

7. Simmer over low heat for about 40 minutes, and finally reduce the juice.