How to make delicious braised pork? How to make the marinade for braised pork?

In daily life, most people are meat-free, and basically want to eat meat three times a day. But if you are used to eating chicken, duck and fish after cooking, and then eat some marinated cooked food, you will find it particularly delicious. In addition, braised pork is especially suitable as an accompaniment to alcohol, and although the braised pork sold in the market tastes very delicious, it can also be made at home.

You only need to choose certain methods and techniques to marinate meat, and the taste is not bad at all. If you want to make the braised pork delicious and flavorful, then when making the brine, you must break all the prepared small spices into granules. In this way, in the process of marinating, it will also be more flavorful, and the marinated soup will be richer.

1. How to make delicious braised pork? How to make the marinade for braised pork?

In the process of making braised pork, a layer of grease may float on the surface of the meat after putting it in the pot, and you need to use a spoon or some tools to skim out the grease. Then the rest is a clear soup, and the next time you marinate the pork, you can use it repeatedly. The taste will be more fragrant and intense.

When making braised pork, because the collagen of the meat itself is relatively rich, at this time, you can dilute the soup of braised pork with some water. Or take out some of the prepared soup and set aside. When making brine, you must pay attention to the pot under cold water, and never use hot water or warm water pot.

2. Conclusion. In a pot of cold water, the braised pork will taste better and be more chewy. Before making braised pork, be sure to soak the meat in clean water first, soak out all the fishy smell, and it will be better when you eat it, and there is no peculiar smell.

If you want to make a fragrant marinade, you must first prepare the raw materials, star anise, fennel, Sichuan pepper, licorice, cinnamon, tangerine peel, light soy sauce, dark soy sauce, salt, rock sugar, and pork belly with skin. Put all the prepared spices into the gauze, wrap and sew them up with a needle, then put water in the pot, put the prepared spices into the pot, turn to medium and low heat and cook for half an hour after boiling, and then let it cool overnight. <>

First of all, put some spices into water to cook, and then put the meat in, scoop out the fat on the soup with a spoon, cook it over high heat, put in some ginger slices, rock sugar, Sichuan pepper, and then add some light soy sauce, dark soy sauce, oyster sauce, and then cut the meat into small pieces, put it in a pot and simmer over low heat. The marinade of braised pork is made with ginger slices, green onions, rock sugar, Sichuan pepper, light soy sauce, dark soy sauce, and of course, some people will also add some special ingredients.

First of all, you have to buy some pork back, then clean it up, and finally put the cut pork in, then add some condiments and then add a lot of water, and then boil it for about an hour, so that you can make a delicious braised pork, and you can use light soy sauce, oyster sauce, chicken essence, monosodium glutamate, salty salt and pepper to adjust the marinade of braised pork.

You can put in some seasoning packets when making, or you can pour more soy sauce and dark soy sauce. You can just put all the ingredients in gauze and wrap them so that they can be cooked in a pot.

Introduction: Braised meat is not only full of color and flavor, but also requires a particularly rigorous ratio of brine. There are also requirements for the freshness of the ingredients, and at the same time, pay attention to the heat.

The preparation of brine requires a lot of marinade, but the basis of delicious taste is to boil a good soup, among the many bone broths, beef stick bone soup is the best, and add some milk to increase freshness and whiteness. Add a packet of braised pork spices, onion, coriander, green onion, rice wine, rock sugar, and light soy sauce. After boiling the marinade bag with water for five minutes, then change the water again, cook slowly over low heat, and then fry the green onions, ginger, garlic and coriander with oil until fragrant.

At this time, add a bottle of rice wine and light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of rock sugar, filter the fried sauce, pour in the water in the cooking package and bring to a boil. After the meat is boiled until it is medium-rare, it is boiled in brine for about 20 minutes, and then soaked overnight to absorb the flavor. <>

Be sure to pay attention to the heat, after boiling with a strong fire, change to low heat and simmer slowly, if the fire is too large, it will cause the brine to boil dry and become salty. Try not to use an iron pot for cookware, you can choose an aged crockpot as a marinated pot, the effect is better. It is characterized by slow heat dissipation and uniform heat transfer.

At the same time, it is necessary to pay attention to the ratio of water distribution, and the ratio of water to soup is generally 3:1. Spices should also be adjusted according to the actual situation, too much is likely to turn into black soup, resulting in bitter brine color, too little will make the marinated products tasteless, the taste is not good.

Finally, in order to make the braised pork look more shiny and delicious, stir-frying the sugar color is also an important step. You can read more tutorials on braised meat**, study slowly, and I believe everyone can make a satisfactory braised meat food. If you are lazy, you can also go directly to buy brine packets, which are now sold on the Internet, which is very convenient, and you can put the food you want to eat in and cook it.

Hello! The braised pork is the best to eat, and the braised vegetables are not only very delicious, but also have the color, flavor and flavor, and are the food loved by the people.

1. Lou Hengtai fragrant braised duck gizzard Lou Hengtai is a store with a long history, and has a good reputation since its establishment. Lou Hengtai fragrant braised duck gizzard is slowly simmered over low heat, so it will taste very delicious, and it will make people have an endless aftertaste after eating, so delicious that they can't stop.

2. Pork Whip with Gluten and Pork Whip is a popular local delicacy in Nanning. The process of making pork whip is more complicated, which can not only maintain the flavor of meat, but also will not have the peculiar smell of pig whip. The taste of the braised pork whip is very good, the entrance QQ is elastic, spicy, and there will be no greasy feeling.

3. The sauce of Shanweige fresh braised pig's trotters is full of fragrance and tastes, and it tastes like an original feeling. The amount of fresh braised pig's trotters in Shanweige is very large, and the meat is mellow and fragrant, and the marinade and the pig's trotters are perfectly blended together, which is simply irresistible.

4. Sanzhenzhai five-spice sauce stewed beefSanzhenzhai five-spice sauce stewed beef has a long history and has a time-honored reputation. The production process of Sanzhenzhai five-spice sauce stewed beef is very exquisite, and the selection is made of high-quality beef. Sanzhenzhai five-spice sauce marinated beef tastes pure, not greasy, and the taste is superb.

Braised vegetables have the characteristics of easy access, rich taste, and moist but not greasy, and the raw materials for making braised vegetables are very extensive, so a variety of delicacies can be made.

When marinated, the marinated vegetables will be cooked according to the texture of the ingredients and the preferences of diners, so the taste of the marinated vegetables will be very rich, which can instantly stimulate people's taste buds.

I think you can first stew the pork belly into the pot, add some light soy sauce, simmer for half an hour, let the braised pork soften, the marinade is a spoonful of vegetable oil, a little minced garlic, a little salt, and add some monosodium glutamate.

First of all, we have to buy some pork back, then clean it up, and finally put the cut pork into the pot, then add some ingredients, and then stir-fry for about 30 minutes, so that we can make a delicious marinade, and we can use light soy sauce, oyster sauce, chicken essence, monosodium glutamate, salt, pepper to prepare the marinade.

To make a delicious braised pork, first cook it in a pressure cooker for 50 minutes, and if you want to make the marinade, add more coriander, sesame paste and chili sauce.

In life, many of us think of braised meat is very delicious, and braised meat is also very delicious, so when we make braised meat, we also need to put some ingredients, because this meat also needs to put some seasonings, so that its meat taste is more delicious and delicious, first of all, when we braised meat, we have to make a brine, we can go to the supermarket to buy some spices, and then we can buy some big bones, so that this soup can become more delicious.

1. When making braised pork, the collagen content in the meat is also relatively high.

First of all, we can dilute the soup of these braised pork, or put out a part of these soups, so when we are braised pork, the meat will continue to cook gum, and we also put less soup so that these gelatins do not stick to the top of the pot.

Second, the first thing to make brine is to put some spices.

First of all, when we make brine, we put some spices and some bones, and then put the meat in it and stew it for about two hours, so that the meat tastes very fragrant.

3. When we make braised meat, we also soak the braised meat in advance.

First of all, we buy fresh meat home, then soak it in salt water for about an hour, then wash off all the blood, and then put it in the brine to cook, so that the boiled braised meat is also very delicious.

So in life, we have different practices for braised meat, we can also make braised meat according to our personal preferences for self-study, and braised meat is also very fragrant, so if we want to make braised meat, we can also go to the supermarket to buy ready-made spices, and then put spices when we go home, and then put some green onions, ginger and garlic, cooking wine, white sand sugar, etc., as well as soy sauce, so that's it, so that the braised meat is also very delicious, now for making braised meat, It's relatively simple.

You know, you can wash the meat in advance, blanch it in advance, then cut the meat into small pieces, make the marinade sauce in the pot in advance, and finally put the meat in the pot for boiling.

The production method is very simple, first prepare the pork belly, then clean it, add salt, chicken essence, light soy sauce, cooking wine, sugar, chicken essence, pepper, five-spice powder, stir well, and marinate for 15 minutes. Then heat the oil and pour in the green onions, stir-fry the ginger and garlic, put the marinated pork belly into the pot and stir-fry, add an appropriate amount of rock sugar to fry the sugar color, then add a little water, simmer for 20 minutes on low heat and you can get out of the pot.

To know how to operate, you should clean the pig's trotters or pork belly, and then prepare some marinade and put it outside to dry for about 4 days.

I know that after the pig's head, pork bones, pork knuckles, pork belly, and pig's tail are cleaned, they are boiled first, then the secret ingredients are added, and the cooking is ready to cool for three hours.

1. Spices: 25 grams of star anise, Sichuan pepper, grass fruit, cinnamon, tangerine peel, 10 grams of cumin, bay leaves, white cardamom, angelica, and Huoxiang, 4 monk fruits, 2 grams of licorice, 2 grams of cloves, 2 grams of sand kernels, and 30 grams of dried chili peppers.

2. Auxiliary materials: 100 grams of carrots, 5 grams of dried shiitake mushrooms, 50 grams of ginger, appropriate amount of celery.

3. Seasoning: 150 grams of salt, 600 grams of light soy sauce, 100 grams of oyster sauce, 50 grams of sugar, 50 grams of dark soy sauce, 300 grams of spicy sauce, 50 grams of chicken essence, 100 grams of white wine.

4. Spices are both medicinal and edible, if they can't be processed, they will have a bitter taste when cooked, just like drinking Chinese medicine. Put the spices into a small basin, pour in an appropriate amount of white wine and steep for 30 minutes. Baijiu can remove the bitterness of spices, but also stimulate the aroma of spices, after soaking, remove and drain.

5. The color of the red brine is not colored by dark soy sauce, but mainly by the sugar color, and the color of the brine is more red and shiny.

6. Pour a bowl of water into the pot, add 200 grams of rock sugar, heat over low heat, melt the white sugar juice first, then turn into yellow syrup, and finally turn into brown-red sugar color, pour in an appropriate amount of boiling water, it must be boiling water, and stir it quickly with a spatula.

7. Put all the spices in the marinade package, tie them up and throw them into the soup pot, pour in 50 catties of water, add an appropriate amount of green onion and ginger slices, then pour in the sugar, and boil over high heat. Add all the seasonings and trimmings and continue to cook for 20 minutes until the aroma comes out.

8. The outside braised meat shop is to add water, make it yourself and want to taste more fragrant, you can stew some stock in advance, you need 10 kg of pork bones, 5 kg of chicken rack, 5 kg of beef bones, or add 50 kg of water to stew. After the stock is stewed, add spices, accessories, and seasonings.

9. After boiling, add liquor, you can remove the smell and increase the flavor, add the ingredients and cook for 40 minutes to 1 hour, don't rush to take it out after marinating, soak it in the brine for more than 4 hours to completely absorb the flavor. It should be noted that the lid of the pot cannot be covered when cooking, otherwise the fishy smell will not volatilize, and the meat marinated will have a large fishy smell and be particularly unpalatable.

10. Don't pour out the brine in the pot directly, take out the residue, filter the brine with a strainer, pack it in a sealed container, put it in the refrigerator or freeze, add spices and seasonings next time, you can continue to marinate, and the more marinated, the more fragrant.

11. The standard of good brine is "long years", and many century-old stores use century-old brine, which is called a fragrance.

12. If there is no refrigerator, it needs to be stored for a long time, pay attention to 2 points, one is to keep the brine pure, and the other is to boil every day, one day or every other day in spring and winter, and boil in spring and summer in the morning and evening. And use porcelain or earthenware, not metal or plastic containers.

13. The brine made by this method is delicious in everything, such as pig head face, pig trotters, pig tongue, chicken rack, chicken legs, chicken feet, duck rack, duck neck, duck intestines, etc., and the taste is particularly fragrant.