What flavors of braised pork do you make?

Braised pork is a very good popular delicacy, fat but not greasy, and the delicious taste that melts in your mouth is loved by everyone! There are generally two kinds of braised pork, salty and sweet, northerners are more suitable for salty, southerners are more suitable for sweetness, but it is not absolute, mainly depending on your own taste to fry until the surface of the meat is a little browned (don't fry too burnt, because you will continue to fry later), and ooze some oil, put in brown sugar cubes, stir-fry evenly over low heat. (If you use a lot of fatty pork belly and a lot of oil, in order to avoid greasy, you can put some oil out and use it for stir-frying).

The braised pork I made was salty, but slightly sweet, super fragrant, fatty but not greasy. I don't usually like to eat pork, but I eat a lot of it. The first part is to make braised pork must use pork belly, with meat skin, cut the meat, copy the water to wash and set aside, then put a small amount of cooking oil and add an appropriate amount of rock sugar, boil into a viscous small bubble shape on low heat, put in the pork belly and stir-fry the meat golden brown, add an appropriate amount of water, the water can be a little more, add the green onion.

Braised pork is one of the hot recipes, with pork belly as the main ingredient, and the cooking technique of braised pork is mainly in a casserole, and the taste is sweet. Braised pork is a very famous local dish, which fully embodies the characteristics of this dish "thick oil red sauce". Some people like to eat lean meat because it is chewy and hot in oil (another trick.

If you are an iron pan after the oil is heated up. Pour out the oil and wait for the pan to cool before adding the oil, so that your meat will never stick to the pan) Pour in the pork belly with controlled moisture.

Cut the pork belly into strips, blanch and wash, heat the oil in the pot, fry part of the oil out of the pork belly until it is slightly yellow, pour out the more oil in the pot, cut the ginger and garlic, a little light soy sauce of cooking wine, and stir-fry the sugar color together until golden, pour in water until the pork is over the noodles a little more, braised pork is a famous popular dish, it is a hot dish, it is based on the pork belly, and the three-layer meat with fat and thin is selected to do. It is best to use a casserole for the pot and pan of braised pork, so that after cooking, the fat and thin are alternate, and the mouth will melt. Braised pork is widely spread in various parts of our country, and it has a certain nutritional value and is loved by everyone.

Leek flavor, chive, curry flavor are all I like to eat, the taste is also good, I think the taste is relatively unique, the more I eat the more addictive.

Braised pork, salty braised pork, hairy braised pork, salty and umami braised pork, and sweet braised pork, I will make all these flavors of braised pork, but my favorite salty braised pork.

Braised pork is a home-cooked dish that can make your mouth water when you look at it, it is full of color, flavor and flavor, and the braised pork made by my grandmother when I was a child is particularly delicious, although it is no longer there, but the taste will never be forgotten. To be honest, I haven't eaten braised pork for more than half a year, it's not that I don't want to eat it, it's that pork is too expensive, and it costs a lot of meat to make braised pork, and it doesn't add any vegetarian dishes to it, and it costs at least 30 yuan to make a plate of braised pork. Today, friends come to play, just can eat something good, braised pork must be less than Kai jujube, do it well, welcome chefs to guide.

Prepare the ingredientsPork belly, green onion and ginger, cinnamon, bay leaves, star anise, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt

1. To make braised pork, use fat and thin pork belly, the fat will not be greasy, the thin will not be firewood, first clean the pork belly, cut it into small pieces, try to cut it small, it is not easy to get tired of eating.

2. Put the cut pork belly in a pot under cold water, add ginger slices, cook wine to remove the smell, boil over high heat and cook for 5 minutes, boil out the blood foam and grease inside, take it out after 5 minutes, rinse it with water, and put it in a bowl.

3. Prepare some green onions and ginger, cinnamon, bay leaves, star anise, and then fry the sugar color, pour a little oil into the pot, put rock sugar or white sugar can be used, first fry the rock sugar with a low heat, and continue to fry over low heat after the rock sugar is fried until it is light brown, the fire must not be too big, otherwise it will be bitter if it is fried.

4. After frying, pour in an appropriate amount of boiling water, continue to fry for 2 minutes, and put the fried sugar into a bowl for later use.

5. Heat the oil again, pour in the spices and stir-fry until fragrant, then pour in the pork belly, fry the excess water on the surface, add an appropriate amount of light soy sauce, a little dark soy sauce to color, and then pour in the fried sugar.

6. Pour in an appropriate amount of boiling water after stirring well, be sure to pour boiling water or hot water during the stewing process, cold water will make the meat shrink and tighten, and the taste will be firewood, close the lid and simmer over low heat for 1 hour.

After a few hours, pick out the ingredients, add a little salt to taste, the stew is best to put salt 10 minutes before the pot, put too early meat will be firewood, and finally the heat can reduce the juice.

8. Putting vegetables under the plate can relieve greasyness, and look more appetizing, the braised pork is bright in color, fat but not greasy, and melts in the mouth.

2. During the stewing process, water or boiling water must be heated to prevent the meat from becoming firewood.

Won't do. I've only eaten it in restaurants and their recipes are very secretive. Because I don't know how to do it.

Select a piece of fat and thin pork belly, clean it and roll it simply, cut it into pieces, put it in the oil pan, fry it until golden brown on both sides, then add rock sugar and stir-fry for a period of time, and then add light soy sauce, dark soy sauce, green onion, dantai with ginger, star anise, cinnamon and other spices to stir-fry. Add water and simmer for an hour. It's ready to eat.

Step 1: Clean the fresh pork belly, cut the kideni into cubes in a pot under cold water, add the ginger slices, add a little cooking wine, bring to a boil, and skim out the foam.

Step 2: Remove the pork belly, set aside the remaining clear broth, start another pan, do not put oil, first put the pork belly in the pot over low heat, and then fry each side of the pork belly over medium-low heat until golden brown.

Step 3: Pour out the fat in the pot, add dark soy sauce, light soy sauce, bay leaf, cinnamon, star anise, green onion, ginger, salt, rock sugar, add broth, after the heat is boiling, turn to low heat, cover the pot, simmer for an hour, and reduce the juice. Finger Fighting.

In life, we often have a variety of delicious dishes, so we often go down to the restaurant to choose some dishes that we like to eat very much. Then for some people, they think that the hygiene inside the small restaurant is very unclean. At this time, they will choose to make some dishes that they like to eat very much at home, so today we are going to talk about how to make braised pork to be more delicious.

PreparationBecause we all know that braised pork is a very delicious dish, and the recipe is different in different places, so if you want to make a classic dish like this very delicious, we need to make some adjustments based on personal experience and some local characteristics. First of all, we need to do some preparations, we need to go to the supermarket to buy some pork belly, some green onions, ginger and garlic, and some rock sugar. Then at home we cut the pork belly into pieces of the right size, but not too big and not too small, and then we can cut the shallots and ginger into slices and then cut them into pieces and set them aside.

Then we blanch the sliced pork belly a little more, but be careful not to take too long, after a minute or two you can remove and drain the water.

We will put the drained braised pork in the pan and fry it until golden brown on both sides, and then put some green onions, ginger and garlic into the bottom of the pan. Then these pork belly are not on these accessories to remove its fishy smell, at this time you can also put some star anise and some light soy sauce, like these seasonings can be adjusted according to our own taste. Then we can add water after putting it in, and then we can stop before the pork belly is over, and then after 5 minutes, we can simmer for about 30 minutes on low heat.

Adjust it according to your own taste, at this time the braised pork is probably made, and then when it comes out of the pot, we can also sprinkle chicken essence, monosodium glutamate and some condiments. You can also add some chili peppers to your taste, so that a very delicious braised pork can be made. And you can also make some adjustments according to your taste, or add some other ingredients.

First of all, we wash the pork belly, and then put it in hot water to blanch it, during which you can add some green onions and ginger slices to remove the fishy smell, and then heat the oil in the pan, put the pork belly into it and stir-fry it quickly, so that the lard in the fat is fried out, wait until the lard is fried out a little, at this time, then put in the appropriate amount of soy sauce star anise spices, cinnamon rock sugar, add some leftover broth just now, continue to boil over high heat, and then adjust the medium heat and continue to cook for about 30 minutes, wait until the soup is gradually burned, The meat has become very rotten, so let's add salt and chives and simmer for a while.

Heat oil in a pan, add rock sugar and stir-fry, then pour in the pork belly, add light soy sauce and dark soy sauce, and simmer for half an hour.

In fact, you can fry the braised pork and blanch it first, then add oil to the pot, then add rock sugar, and then put the braised pork into it for stir-frying, add soy sauce, light soy sauce for stir-frying, and then add water, add salt, pepper, star anise, spices, fennel, bay leaves, and so on to collect the juice in this soup.

Braised pork is a complex dish with simple ingredients that requires not only time but also patience. As the saying goes, "slow work makes meticulous work", "I can't eat hot tofu in a hurry", if you pay enough time and patience, you will always have a satisfactory result, that is: an authentic braised pork is born from your skillful hands!

Okay, let's say a few words, hurry up and take a look at the detailed recipe of authentic braised pork. Ingredients: pork belly, cooking wine, dried hawthorn (or vinegar), dark soy sauce, rock sugar.

Production process: 1Cooking wine soak:

15 minutes. After washing the pork belly, cut it into two pieces of mahjong-sized squares, pay attention to not cut the meat too small, too small and easy to shrink and crumble, but not too big, too big is not easy to cook, and it is not convenient to eat. After cutting, place it in a casserole, add half a cup of cooking wine, and soak it in cold water, which can soak away the blood in the capillaries, and the cooking wine is easy to absorb the meat fiber, remove the fishy smell, and generally soak it for about 15 minutes.

2.Cook over high heat: 30 minutes.

After rinsing the soaked pork belly slightly, it is cooked over high heat. At this time, it is very important to put in the amount of water, put it all at once, do not boil it dry and then add water, even if you really want to add water, remember to add boiling water. Generally speaking, it is advisable to submerge the meat in water and raise it by more than 2 inches.

After the water is added, light the fire and turn it on to the maximum, and at the same time put in the dried hawthorn, which can play a role in making the meat texture bulky and easier to burn. If there is no dried hawthorn, put half a spoon of vinegar is fine. After about 5 or 6 minutes, the water will boil, continue to cook for 5 6 minutes, as the meat pieces roll, a layer of black and red impurities will float on the water surface, this layer of impurities is boiled blood water, which should be carefully removed with a soup spoon, and the impurities sticking to the side of the casserole should also be removed.

3.Simmer: 60 minutes.

After boiling over high heat for about 30 minutes, you can switch to low heat and simmer for a longer time, at least 60 minutes, to make the meat tender. The reason why braised pork is delicious is that it is this slow effort. 4.

Collect the juice in an iron pot: 30 minutes. When the meat is so tender that you can poke it with chopsticks, change it to an iron wok, note that the meat is very tender at this time, handle it gently, and then add soy sauce.

This soy sauce is also quite knowledgeable, the general soy sauce is divided into dark soy sauce and light soy sauce, the dark soy sauce is actually caramelized, the color is dark and easy to color, suitable for burning braised pork, and the light soy sauce is light and salty, can not be used. Also, the heat should be a little bigger than when it was stewed just now, but it should not be too big, because the meat is already very crispy at this time, and the meat is easy to boil and crumble. After boiling for 30 minutes with the lid open, the soup will slowly thicken when rock sugar is added, and this process is called "collecting the juice".

When reducing the juice, you can gently turn the meat pieces so that the color is more even. When the soup becomes thicker and shiny, this authentic braised pork is ready.

1000 grams of pork belly with skin, 80 grams of rock sugar (you can also use white sugar, but the color is brighter with rock sugar), a handful of green onions (green onions and shallots are fine), 5 6 slices of ginger, 3 star anise, 1 small piece of cinnamon or 2 bay leaves, 1 tablespoon of dark soy sauce, 1 teaspoon of cooking oil, about 8 10 grams of salt (according to your taste), 1 tablespoon of cooking wine.

Method: 1. Wash and dry the pork belly, remove the residual pig hair from the pig skin, cut it into 3 square pieces, do not blanch, so that the meat tastes more delicious; Then prepare all the seasonings that have been cracked and seeped;

2. Clean wok, put a little cooking oil, you can moisten the pot, the oil does not need to be heated to put in the rock sugar, turn on the slight heat, the rock sugar is best to crush the rock sugar, the large piece can be put into the microwave for half a minute, take it out and knock it lightly It will break, if you are as lazy as me to enlarge the rock sugar, please look down;

3. With the slow heating, gently tap the rock sugar with a spatula and it will be broken into small cubes;

4. Then turn on a low heat (I usually use medium heat, but it is not easy to control, novices still use low heat, although it is slower but it is safer and will not be paste), rock sugar will slowly change color;

5. Wait until a layer of foam has formed on the sugar solution, and the foam begins to spread to both sides (do not wait until it is completely dispersed);

6. Pour in the pork belly and stir-fry over medium heat to coat the pork belly in syrup;

7. Add green onion and ginger slices, pour in dark soy sauce and stir-fry until fragrant;

8. Pour in hot water just over the pork belly, then add cooking wine, star anise, cinnamon or bay leaves;

9. After the fire boils, pour it into the soup pot or casserole, cover the pot (the closure of the lid should be good, and the ventilation hole should be plugged with paper balls, so that the fragrance of the braised pork is stronger), simmer for an hour, open the lid in the middle and mix well and cover immediately;

10. If you don't have time to simmer slowly, you can pour the pork belly into the pressure cooker after stir-frying, putting ingredients and hot water (you can mix well with pressure cooker water only in 1 2 places of the meat), and simmer over medium-low heat for 15 minutes after boiling the meat stew stall or gas pressure cooker in an electric pressure cooker, and then open the lid after simmering and automatically decompressing;

11. There will be a lot of soup in the stewed braised pork, if you do less, you can pour it all into the wok and turn on high heat to thicken the soup inside, and the thick soup bibimbap is very delicious; If the fire is boiled too much and the soup is less, the soup is gone, and you need to add water, so be sure to heat the water;

12. If you do too much at a time, just take out the amount of the day and put it in the wok to collect the thick soup, and the remaining braised pork can be divided into several parts with the soup and put it in a fresh-keeping bag and frozen in the refrigerator, which can be used to stew potatoes, stew cabbage vermicelli, make braised pork curry rice, cook noodles and soup marinade, etc., all of which are very delicious.