How to make homemade braised pork?

To make the sauce of braised pork, first of all, we have to prepare some soy sauce, oyster sauce, salt, chicken essence, monosodium glutamate and other seasonings, first add soy sauce and oyster sauce to the pot and boil for a while, then pour 100 grams of water for boiling, and finally add ten grams of salt and chicken essence, monosodium glutamate for seasoning.

After the precipitation of history, there are completely different eating habits now. Although braised pork is a home-cooked dish, the process of making it may vary from house to house. In the end, whose practice is authentic, whose practice is not authentic, in fact, I am not sure, every time I see fat and thin pork belly, my first thought is to make braised pork, because I like to eat braised pork, my family also loves to eat, I often make braised pork, every time a ** can be swept away, how to make braised pork delicious and soft.

It is also often done, each with its own characteristics, the important thing is that the family loves to eat, but I think that everyone may have such a consensus, the braised pork made in the restaurant is full of color, flavor and flavor, everything is good, compared with the braised pork made in the family kitchen, there is one or another problem, it is a dish made with pork belly as the main ingredient, it is fat but not greasy, sweet and soft, and melts in the mouth. Everyone has a bite of their favorite braised pork in their hearts. My mother made a good braised pork, and every time we got together, it was the first thing everyone ate up.

The following is an introduction to a home-cooked braised pork method. Ingredients: 1000 grams of pork belly, 18 grams of star anise, 3 bay leaves, 60 grams of green onions, 40 grams of ginger, 50 grams of sugar, appropriate amount of salt, 30 grams of soy sauce, 30 grams of rice wine, 30 grams of rock sugar, 20 grams of salad oil.

That is: fat but not greasy, thin but not firewood, sweet and soft and glutinous, melt in the mouth, I believe that everyone has such an experience, hard work to make a pot of braised pork, the result tastes old and woody, sorry for their hard work, but also wasted so many ingredients.

That is: fat but not greasy, thin but not firewood, sweet and soft and glutinous, melt in the mouth, I believe that everyone has such an experience, hard work to make a pot of braised pork, the result tastes old and woody, sorry for their hard work, but also wasted so many ingredients.

Everyone's tastes are different, salty, sweet, sour and spicy, and each has its own love. The recipe is based on your favorite taste. You can also play freely, anyway, it doesn't matter if it's delicious or not, it's all you who eat, not me.

Heat a little oil in the pan, put an appropriate amount of old rock sugar and fry it to melt, put the pork belly flying through the water into the pot and stir-fry, the pork belly is evenly wrapped in syrup, the color is crystal clear, the appropriate amount of dark soy sauce is colored, the light soy sauce is seasoned, Sichuan pepper, star anise, cinnamon, bay leaves, grass fruits, green onions, etc.

After cutting the pork into pieces, put oil in the pot, put rock sugar, fry the pork after it is red, then add a little water, add some seasonings and stew.

Generally, this braised pork is blanched in advance to remove the blood foam, and then a layer of rock sugar is poured on it, and then other seasonings are added, stir-fried, and water is added to stew.

Buy the meat you need, then cut it into pieces, wash it, fry it in oil until golden brown, and add the appropriate condiments to make it.

Braised pork is an authentic home-cooked dish, this braised pork is made with the best pork belly, as the saying goes, "the meat is fat and thin", the choice of pork belly should choose a layer of fat and a layer of thin, the more layers, the better. The braised pork stewed in a pressure cooker is fragrant, not greasy, and deeply loved by everyone, so we have to learn how to make home-cooked braised pork.

1 pork belly, green onion, ginger, garlic, star anise, star anise, sesame pepper, sugar, salt, light soy sauce.

Meat cleaning and cutting mahjong pieces, 2 cm thick, do not blanch with water, immediately take the oil in the pot appropriately, after the oil is burned, enlarge the material and meat particles in the pot, fry! The process of frying is indispensable, one is to fry the pig in the fat, and it is not greasy to eat; The second is to enhance the aroma of the meat (no need to burn the fire, beware of oil residue), fry until the surface of the meat is some golden brown, stop the fire, scoop up the meat, and pour the oil in.

Take another out of the pot, add the oil appropriately, put in the green onion, ginger, and pepper and stir-fry, special tips, you need to put the garlic, pat it slightly, peel it, do not cut it, put it all in, at least one head, stir-fry together until the aroma comes out, and then it is very important - don't forget to add sugar! The best old rock sugar is, white sugar is also OK, at least 1 tablespoon, don't be afraid to put too much, the meat is wedding candy. Then pour in light soy sauce (preferably soy sauce, which is good for coloring), without too much.

Be fast, or the sugar will be mushy. Once the juice is boiled, pour in the fried meat, stir-fry and pour in cold water (large bone broth is preferred).

Pour the soup and meat into the pressure cooker (if you have time, or if you don't have a pressure cooker, then simmer gradually, at least an hour, the more rotten the higher the higher, don't forget to refill the water during the period). The water in the pressure cooker should be slightly untouched by the meat, put salt, big ingredients, star anise, boil over high heat, cover tightly and simmer for 25min, stop the fire of course refrigeration, open the lid after no working pressure, and then shoot and fry the sugar, after the juice is thick, add a little chicken essence, stop the fire and start the pot.

The above is the way to make home-cooked braised pork, correct, to say to you a thing that must be paid attention to, in the case of braised pork, you must pay attention to the time, you must be careful, otherwise it is very easy to burn, and the texture of the meat is not too delicious, but the actual taste or need to see what I think, I feel that it is suitable.

Cut the pork belly, then blanch it and take it out, clean it, heat the oil, put in the ingredients, cinnamon, ginger, green onion, cooking wine, fry the fragrance and put in the pork, then choose to simmer over low heat after boiling, and finally add vinegar and sugar to the juice.

To prepare the fat and thin pork belly, you also need to wash the pork belly, then cut it into pieces, then heat the oil and add sugar, fry the sugar color, put the meat in it, and then add dark soy sauce, cinnamon, green onion, ginger, garlic, spices, cooking wine, cover and simmer for about 45 minutes.

Buy a piece of pork belly, cut the pork belly into small pieces and put it in the pot, add water, add seasonings, boil it and put it in the pot and stir-fry it.

How to make a tomato in braised chai shivering meat broth? First pour rock sugar into the pot, add water Duan Zhaocha, boil until jujube red and then pour hot water immediately, and the sugar color is completed.

Cut the pork belly into large pieces, add rock sugar, stir-fry, add the prepared ingredients, and simmer over high heat for 40 minutes.

The best way to make home-cooked braised pork is fragrant but not greasy, and it melts in your mouth.

No need to fry sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.