The practice of small braised pork in the inner kitchen 5, the practice of small braised pork in the

500g of homemade braised pork.

80 grams of shallots.

50 grams of garlic.

50 grams of dried sea pepper.

Sichuan pepper 50 grams.

Light soy sauce to taste.

Cooking wine to taste.

MSG to taste.

Sugar a little. 1.A piece of homemade braised pork (it is more convenient to buy a bag of homemade marinade), an appropriate amount of shallots.

2.A small handful of Sichuan peppercorns, an appropriate amount of dried chili peppers cut into two sections, garlic into slices, green onions and green onions are cut into small sections.

3.Cut the braised pork into thin slices.

4.Heat the pan with oil, add the garlic slices and green onions and stir until fragrant.

5.Then pour in the dried chili peppers and Sichuan peppercorns and stir-fry until fragrant.

6.Pour in an appropriate amount of cooking wine.

7.Stir-fry the braised pork and add the light soy sauce to extract the freshness.

8.Stir-fry on high heat for 2 minutes to let the spicy flavor better, and add some sugar to enhance the flavor.

9.Stir-fry the green onion well, add some monosodium glutamate, and then get out of the pot.

The simple recipe for the home version of braised pork is:

Ingredients: beef tendon meat, pig's trotters, chicken wings, chicken feet, eggs, star anise, bay leaves, dried chilies, grass fruits, green onions and ginger, salt, cooking wine.

Step 1: Prepare an appropriate amount of beef shank, pig's trotters, chicken wings, and chicken feet, wash them in water, cook the eggs in a pot, and then soak them in cold water for a while to let the eggs cool quickly.

Step 2: Put the beef tendon meat, pig's trotters, chicken wings, and chicken feet in a cold underwater pot, add ginger slices, green onion knots and cooking wine, first boil over high heat, and after the water boils, skim off the white foam on it with a spoon.

Step 3: After boiling for 5 minutes, remove it, pour warm water on it and rinse it, then drain the water.

Step 4: Put the prepared star anise, Sichuan pepper, cinnamon, bay leaves, dried chili peppers, and grass fruits in the rice cooker, and then put the meat with dry moisture control in it, add green onions, ginger slices, eggs, light soy sauce, dark soy sauce, salt, oyster sauce, cooking wine, soybean paste, bean paste, and sugar. Close the lid and press the cook button once.

Step 5: Cook and get out of the pot.

Braised pork (home-style method).

Ingredients: pork. Excipients: salt.

Pepper. Dark soy sauce.

Pepper. Chili pepper. Ginger. Scallions.

garlic, etc. Method:

1.The buttocks are taken out and thawed, but not for too long, as long as they are slightly melted, the inside is still hard, so it is much easier to cut. Then carefully cut into large slices, then small strips, and then change the knife to small cubes the size of soybean grains.

2.Mix well with pepper, dark soy sauce, salt, cooking oil, and marinate for a period of time (20-30 minutes) 3Put oil in a pot, add peppercorns and dried chili peppers and stir until fragrant.

4.Pour in chopped ginger, minced green onion, chopped garlic, star anise (one or two cloves), and a small piece of cinnamon to burst out the fragrance.

5.Pour in the diced meat and stir-fry until it changes color, then add soy sauce, cooking wine, five-spice powder, Sichuan pepper powder, pepper powder, rock sugar and continue to stir-fry.

6.Pour in the stock (if you don't have water) and bring to a boil over high heat.

7.Add hot sauce, fermented bean curd, kaempfera, ginger, angelica, sand kernels, and astragalus into seasoning balls, simmer for about an hour, when the soup receives a height lower than the meat, turn on the high heat and stir-fry, and turn off the heat when the soup is dry.

1. Ingredients: Appropriate amount of pork, appropriate amount of tangerine peel, appropriate amount of bay leaves, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of fennel, appropriate amount of Sichuan pepper, appropriate amount of angelica, appropriate amount of hawthorn, appropriate amount of minced ginger, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of warm water, appropriate amount of refined salt, appropriate amount of garlic, appropriate amount of dried chili pepper, appropriate amount of ginger slices.

2. Cooking steps:

1.Soak the prepared ingredients in warm water for half an hour.

2.Soak and clean the pork, cut into large pieces Pour in minced ginger, cooking wine, soy sauce, stir well Marinate for more than 2 hours It must be put in the refrigerator when it is hot, and it can be placed outside when it is cold.

3.The inner pot is placed on a heat source.

5.Add the marinated pork and stir-fry until the meat is browned.

6.Add the soaked ingredients, appropriate amount of warm water, soy sauce and salt and stir well.

7.Cover and bring to a boil for 10 minutes.

8.Put the inner pot into the outer pot, cover and simmer for 30 minutes.

9.Take out the braised pork, sprinkle with chopped green onions, and enjoy.

3. Cooking Tips:

1. This braised pork is processed with spices and meat as the main raw materials, and its quality is palatable, moist but not greasy, not only nutritious, but also appetizing and spleen, promoting appetite, and is a delicacy suitable for all ages.

2. The traditional method of braised pork requires a long time of stewing, which is too time-consuming and labor-intensive for office workers. Therefore, this secret recipe of braised pork is improved to be made in a simmering pot, which only needs to boil the brine for 10 minutes, and it can be self-cooked off the fire, freeing your hands, saving electricity, time and effort.

3. Pork nutrition is relatively comprehensive, containing calcium, protein and iron, and proper consumption of pork can play a certain role in enhancing immunity and disease resistance.

1: Ingredients for marinated meat.

600g pork belly with skin, 6 shallots, 5 cloves of garlic, 2 red peppers, 1 small piece of ginger, appropriate amount of star anise, appropriate amount of soy sauce, appropriate amount of water, appropriate amount of rice wine, appropriate amount of rock sugar, appropriate amount of maltose.

Two: the practice of marinating large meat.

1. Wash the pork belly, carefully pluck the fine hairs of the epidermis, cut it into large squares, and dry it with a paper towel for later use.

2. Cut the shallots into sections, crush the garlic, cut the red pepper in half, and slice the ginger.

3. Take a deep pot, place the pork belly pieces and pork skin downward, stir-fry over medium heat, stir-fry until the pork skin is golden brown, until the meat pieces are slightly browned on all sides, and then take out.

4. Stir-fry shallots, garlic, ginger, red pepper and star anise in the original pot, add rock sugar after stir-frying, turn to low heat and stir-fry gently until the rock sugar is amber.

5. Choke the rice wine from the edge of the pot and mix well with the spices and caramel in the pot.

6. Add the fried pork belly back to the pot and stir-fry until the sugar color, and add soy sauce and water to the pot one to cover the pork belly.

7. Simmer over low heat for one hour.

8. Add a teaspoon of maltose and simmer over low heat for 5 minutes.

Three: Tips.

Put a small amount of oil on the fire and don't make it too big, fry the meat until it turns slightly yellow, and the oil of the pork belly itself will come out, so that the meat will not be too greasy.

Coriander seeds, 20 grams, cumin: 35 grams, star anise: 60 grams, licorice:

10 grams, long pepper: 28 grams, red cardamom: 30 grams, ginger:

35 grams, fragrant sand: 18 grams, ten thyme: 50 grams, cloves:

10 grams, nutmeg: 40 grams, sand kernels: 10 grams, grass cole:

10 grams, Angelica dahurica: 25 grams, Grass fruit: 30 grams, bay leaves:

20 grams, Xinyi: 8 grams, cinnamon: 40 grams, hawthorn:

38 grams. The method is as follows: Step 1:

Put the pork into the pot, add a few slices of ginger, a little cooking wine, boil the blood water over high heat, remove the blood foam during the boiling process, boil for 3 minutes, and then remove it and clean it with water, control the water and set aside.

Step 2: Take a stainless steel vat, put in a little ginger slices of prepared meat, add 40 catties of water to boil over medium heat and continue to cook, cook for about 4 hours (the soup can be milky white).

After the fragrance comes out of the pot, then leak out all the spices inside, filter the slag with gauze, and the brine is ready, and the new brine should be put for 24 hours and then marinate to taste better.

After the fragrance comes out of the pot, then leak out all the spices inside, filter the slag with gauze, and the brine is ready, and the new brine should be put for 24 hours and then marinate to taste better.

Ingredients: pork with skin, dark soy sauce, soy sauce, cooking wine, green onion, ginger, garlic, cinnamon, star anise, bay leaves, small dried chilies, rock sugar.

Method: 1. Wash the pork and cut it into large cubes.

2. Finely chop the green onion and garlic, cut the red pepper in half, and slice the ginger.

3. Take a deep pot, place the pork skin of the meat pieces face down, stir-fry over medium heat until the pork skin is golden brown, and then stir-fry until the meat pieces are slightly browned on all sides.

4. After the pork is served, fry chives, garlic, ginger, red pepper, star anise and other condiments in the pot, add rock sugar after stir-frying slightly, turn to low heat and stir-fry gently until the rock sugar is amber.

5. Choke the rice wine from the edge of the pot and mix well with the spices and caramel in the pot.

6. Add the fried meat back to the pot and stir-fry until the sugar is colored, and add the soy sauce and water to the pot one to cover the pork belly.

7. Simmer over low heat for one hour. Simmer for a few more minutes and you're ready to cook.

Tips for making braised pork:

1. In the process of preparation, an appropriate amount of monosodium glutamate can also be added. It should be noted that adding monosodium glutamate to the brine will not play a major role, because monosodium glutamate will produce sodium pyroglutamate at a temperature of more than 160 to lose umami, and the temperature of the brine when boiling generally does not exceed 105.

2. Tender sugar should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness.

Therefore, after adding sugar color, you can still consider adding a little licorice to the brine.

3. The method of frying sugar color: It must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

4. Cloves contain eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5. The green onions used to make brine should retain their roots, which can make the brine taste more fragrant. This is the experience passed on to the author by a master who has been making brine for many years.

6. The above-mentioned brine formula has a sugar color, and the color is brown-red, which is called red brine, and if the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the brine, so that it becomes a spicy marinade.

Ingredients: 2 catties of meat, 4 tablespoons of dark soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anise, 3-5 cloves, 3 bay leaves, 1 small piece of cinnamon, 1 small piece of ginger, and a few dried chili peppers.

Method 1Wash the pork, put it in a container, add cooking wine, and then add enough water, depending on the pork, soak for half an hour to 1 hour to remove the blood;

2.Boil a pot of water in a pot, put all the ingredients except salt and meat together, boil over high heat, turn to low heat, slowly marinate for about half an hour, then add appropriate salt, continue to marinate to the required softness and hardness, and adjust the marinating time according to your preferences;

3.Turn off the heat, remove the braised pork into the container, remove the spices from the marinade, pour the marinade into the container containing the marinated meat, and soak the marinated meat. Leave it to cool and store it in the refrigerator. When you need to eat, take out an appropriate amount of braised meat and marinade and heat it.

Braised pork, also known as braised vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching treatment in a prepared marinade. Generally, it can be divided into three categories: red brine, yellow brine, and white brine; Sichuan marinade is the most common in the country, mostly red marinade, Chaoshan area braised meat is the most famous, has gone abroad.

Braised pork is mainly processed with spices and meat as the main raw materials. Most of the marinated condiments have the effects of appetizing, skin and health, digestion and stagnation.

China is most famous for its lo-mei in the Chaoshan region, and the so-called Taiwanese braised pork was brought to Taiwan by the Teochew people.

Braised pork is made with pork as the main ingredient, Liao pork ribs concentrated marinade, sesame oil, and soy sauce as auxiliary materials.

1. Ingredients. 1000 grams of pork fat and lean seasoning: Liao pork ribs concentrated marinade, sesame oil, soy sauce.

Second, brine production.

1. Divide the formula of the halogen medicine bag into two parts, put them into a loose gauze bag and tie the bag tightly with a string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

3. Dish production.

1. Use hind leg pork or fat and lean meat with skin, scrape and wash it and cut it into three large pieces. Boiled in boiling water to remove the blood.

2. Put the wok on the fire, and at the same time pour in the concentrated marinade of Liao pork ribs and pour it into the water, and boil out the fragrance to become the brine.

3. Put the pork into the brine and boil, then switch to low heat, marinate the meat until the meat is fragrant, the quality is rotten, cut into slices when eating, and pour in a little soy sauce and sesame oil.

Fourth, the characteristics of the dishes.

1. The texture of braised meat is palatable and rich in taste. When marinating raw materials, according to the texture of the raw materials and the requirements of the eater for the taste of the marinated vegetables, it can be raked, soft and soft, and crispy and crispy, and he gives people the most abundant and palatable taste.

2. The aroma is pleasant, moist but not greasy. Because a certain amount of spices with their own spicy aroma and aroma are added to the marinated dishes, the marinated dishes have a special aroma in addition to the mellow five-spice feeling. These aromas can refresh and awaken the mind, so when tasting braised vegetables, you can not only achieve a good sense of taste, but also produce a good sense of smell, which is a good dish to accompany wine.

5. Nutritional value.

Increases appetite and is good for nutrition. Most of the marinated condiments have the effects of appetizing, skin and health, digestion and stagnation. Therefore, the use of marinated raw materials can not only meet the body's needs for protein and vitamins, but also achieve the purpose of appetizing and increasing appetite.