How do you cook chunks of pork? What are some ways to cook chunks of pork?

Steps to cook large pieces of pork:

1. The handling before stewing large pieces of pork is very important.

Pork can not be stewed directly in the pot, to lard.

It can only be put into the pot after processing, otherwise the pork is easy to smell fishy and not fragrant. When stewing pork, it is often stewed in a large piece, so when the large piece of pork is cleaned, it cannot be cleaned up in a short time, so when cleaning the pork, the divided large piece of pork should be soaked in clean water for a period of time, after soaking, the blood water will slowly seep out and dissolve in the water, and the meat will become cleaner.

If you stew or blanch it directly, the blood inside the meat will not be discharged, which will cause the pork to smell fishy. Moreover, after soaking, the pork will become relatively loose, and it is more likely to become soft and rotten after stewing, so it is necessary to go through the step of soaking before stewing.

Second, water is very important when cooking pork.

Many people will only get used to using cold water when cooking, which is not right, to use flexibly, cold water, warm water, hot water must be used, especially when stewing pork, can not only use cold water, using the wrong water will cause pork firewood, details determine success or failure, this point is firmly remembered.

Pork needs to be blanched, when blanching, cold water must be put into the pot, when blanching and fished out, warm water should be put into the basin.

Wash to prevent the meat from shrinking and hardening in cold water. Moreover, the cleaned pork should be stewed in hot water while it is hot, not cold water, otherwise it will become hard when it is cold.

In addition, during the stewing period, try not to open the lid frequently, cover the lid and simmer over low heat, and during the stewing, do not add water, you need to add enough water at one time at the beginning, otherwise adding water halfway will also cause the meat to become hard and not soft enough.

3. When the pork is stewed, the salt time cannot be wrong.

Many people for convenience, will always put the lid on the pot before the taste of the taste, and this is not right, there are two reasons, one pork after stewing, the soup will be less than at the beginning, then put salt in advance, it is easy to make the soup salt is not delicious, two put salt in advance, the meat will be tightened and hardened, after a long time of stewing is not soft enough, then it will taste firewood.

Therefore, the salt can not be put too early, the most suitable time is to put the meat after the meat is stewed thoroughly, put the salt and then cover the lid and simmer for ten minutes, so that the soup tastes just right, and the meat is soft and fragrant.

Someone uses a pressure cooker.

In fact, if you want the stew to be delicious, you also need to put salt at the end of the stew with a pressure cooker, and then cover the lid and cook it for a while after adding salt, although it seems a little troublesome, but the meat is more soft and not hard and not firewood.

"3 do not add" when boiling pork and boiled pork ribs

First, do not add peppercorns.

Beef is not leeks, sheep is not ginger, pork is not peppercorns", this sentence is a widely spread cooking term, that is, beef and mutton should not be matched with nine vegetables and ginger when making stuffing, which will rob the umami of beef and mutton, and pork should not be added to Sichuan pepper in the process of boiling and boiling, because the hemp of Sichuan pepper will cover up the aroma of pork.

In addition to peppercorns, don't put spices such as nutmeg and cinnamon, because the flavor of these spices is too strong, which will mask the aroma of pork, so that the pork and pork ribs have a medicinal smell and affect the appetite.

Second, no sugar.

White sugar is a commonly used seasoning in the kitchen, but the soup with white sugar will become viscous, and the sweetness will taste greasy, and it will make the surface of the boiled pork and boiled pork ribs sticky and not refreshing enough, so you must not add sugar when cooking pork and cooking pork ribs.

Third, no cooking wine is added.

Cooking wine is now a must-have deodorizing seasoning in the kitchen, but cooking wine is generally used when bursting the pot, relying on the temperature in the pot to volatilize the cooking wine to increase the flavor and remove the odor.

When boiling pork and boiling pork ribs, the meat is mainly heated and matured by the temperature of the soup, and the effect of cooking wine on volatilization, flavoring, and odor removal will be greatly reduced.

Now some other substances will be added to the cooking wine, the meat is slowly heated in the pot, the taste of the cooking wine can not come out, and the taste of the meat will be sour, so it is best to cook pork and cook pork ribs, and it will taste very good to put some rice wine.

"2 tips" when boiling pork and pork ribs

First, soak in cool water to remove the blood water.

When braising pork and pork ribs, do not blanch the pork and pork ribs, because this will cause the surface of the pork and pork ribs to shrink when heated and cold, which will cause the lean parts of pork and pork ribs to become firewood, affect the taste, and also lose part of the flavor of the meat.

When boiling pork and boiling pork ribs, you can soak the pork and pork ribs in cold water, change the water several times in the middle, until the water becomes clear and not turbid, so take it out to control the moisture and then proceed to the next step.

When braised pork with skin, the skin of the pork should be blanched in a dry pot until burned, and then brushed in clean water, which can remove the peculiar smell on the pork and make the pork taste more fragrant.

Second, put the large pieces in the pot and simmer over low heat.

It takes a long time to boil pork and boil pork ribs, so it is best to put pork and pork ribs in large pieces, so that the flavor in the soup can be melted into it by slowly heating, if the pieces are too small, it is easy to stew the meat, and the meat quality will be affected by firewood.

For large pieces of pork to make the meat soft and flavorful, it is best to use a pressure cooker to simmer for 20 minutes, just like making braised pork, basically cutting large pieces of pork into an even number of pieces and simmering them in a pressure cooker to mature.

1.Rinse the whole piece of meat and place it in a wok.

2.Add water, light soy sauce, dark soy sauce and rock sugar, bring to a boil over high heat, turn to low heat for 1 hour, and finally turn on medium heat to reduce the juice.

2-3 hours.

Large pieces of pork are usually boiled in water and cooked in a pot over low heat for 2-3 hours. Usually it is delicious to simmer slowly, if you can't control the time, use chopsticks to prick, especially the parts that don't like to rot, and the meat that has been cooked, the chopsticks will feel soft when you pierce it.

When cooking meat, when the meat is red, it is not fully cooked, if it is cooked, it is basically light gray, fried meat and boiled meat are the same, and the meat slices will generally be white or gray, with blood streaks are not cooked.

Ingredients: 500 grams of pork belly, a little pork skin.

Excipients: appropriate amount of green onion and ginger, appropriate amount of cooking wine, a little light soy sauce, a little dark soy sauce, a little cinnamon, a little bay leaf.

1. Prepare the pork belly and wash it.

2. Cut into pieces, not too small.

3. Put cooking wine in a pot under cold water, blanch ginger slices.

4. Prepare green onions, ginger, cinnamon bay leaves.

5. Put the pieces of meat in the rice cooker.

6. Put the green onion, ginger and cinnamon bay leaves into the rice cooker.

7. Add cooking wine, light soy sauce, dark soy sauce, and consume oil.

8. Marinate for 20 minutes and add an appropriate amount of boiling water.

9. Press the button to start cooking, and cook until about 60 minutes.

10. Put it on a plate and put the pork skin on top of the pork belly.

Usually, after the water is boiled, simmer in a pot over low heat for 2-3 hours, and the meat will be rotten. If you are not in a hurry to eat it, put it until the next day, and then eat it hot again!

If you can't control the time, use chopsticks to prick, especially the parts that don't like rotten, such as lean meat or meat skin, and meat that has been cooked, and chopsticks will feel soft when you pierce it.

Simmer for about 100 minutes.

It takes at least 4 hours or more.

About hours — 2 hours.

East slope elbow minimum 4 hours. Or a pressure cooker! Half an hour to get it!! Don't run the taste also.

Hello, it is a pleasure to serve you and give you the following answer: The correct way to cook large pieces of pork: 1

Put the pork in clean water, bring to a boil over medium heat, then switch to low heat until the meat is soft and the soup is dry. 2.Put the pork in a pot, add an appropriate amount of water, bring to a boil over medium heat, then switch to low heat and cook until the meat is soft and the soup is dry.

3.Put the pork in a pot, add an appropriate amount of water, add spices such as green onions, ginger, garlic, star anise, cinnamon, etc., boil over medium heat, then switch to low heat and cook until the meat becomes soft and the soup is dry. Causes of the problem:

1.The pork is not put in enough water, which causes it to be cooked for too long and the meat becomes tough. 2.

Improper cooking, too long or too short cooking time, the meat becomes hard or soft. Workaround:1

Put the pork in enough clean water so that it does not cook for too long and the meat becomes firm. 2.Control the heat and do not cook for too long or too short to avoid the meat becoming firm or soft.

Steps:1Put the pork in clean water, bring to a boil over medium heat, then switch to low heat until the meat is soft and the soup is dry.

2.Put the pork into the pot, add an appropriate amount of water, add green onions, ginger, garlic, star anise, cinnamon and other seasonings, boil over medium heat, then switch to low heat and cook, cook until the meat becomes soft and the soup is dry. Personal Tips:

1.When cooking pork, put enough water in it to avoid boiling it for too long and the meat will become firm. 2.

Control the heat, and do not cook for too long or too short to avoid the meat becoming hard or soft. Zen Yu Yu 3Add seasonings to add flavor to the cooked pork.

Related knowledge: When cooking pork, put enough water to avoid boiling for too long and the meat becomes hard. When cooking pork, control the heat and do not cook it for too long or too short to avoid the meat becoming hard or soft.

Add seasonings to add flavor to the cooked pork. When cooking pork, drain the soup so that the meat does not become soft.