Do you have to have ginger to make braised pork? If you don t have ginger, can you replace it with s

Ginger is not necessary to make braised pork. The ginger in braised pork is mainly used to remove peculiar smells and enhance flavors, and can be replaced with other ingredients, such as fresh lemon, onion, garlic, green onion, and cooking wine.

Star anise, cinnamon.

and so on.

How to make braised pork:

Ingredients: 1 piece of pork belly, cinnamon, star anise, salt, a pinch of sugar, dark soy sauce, soy sauce.

1. Cut the meat into 2-3 cm square pieces of meat, the meat pieces should not be too small, the meat that is too small is not good to look like a plate of small peanuts, and there is no rich and juicy feeling of braised pork.

2. Put the meat pieces in the cold pot. Stir-fry over medium heat, water will come out at the beginning, pour it out, and continue to stir-fry. Continue to stir-fry until this is the case, the surface of the meat is a little burnt, and the air smells of the meat being burned (not really burnt, just a little meaty).

3. Pour out the meat, which can be washed with water and set aside. This is the purpose of not putting oil to copy the meat, out of a lot of oil, pour out the oil without use, so that it is not greasy, and the meat skin will show a beautiful arc after the oil. Wash the pan and put a little oil.

4. Put 6 tablespoons of sugar in a cold pot and fry the sugar over very small heat.

A very small fire is the smallest fire you can control.

5. Then add boiling water, just over the meat. When you put in dark soy sauce, it is soy sauce, but dark soy sauce is soy sauce used for coloring, and you can replace it with ordinary soy sauce. Add cinnamon, star anise, salt and a pinch of sugar.

Cinnamon and star anise should be added less, especially star anise, 3 small pieces are fine, and the taste is strange. Cover the pot and simmer over very low heat for nearly 1 hour, be sure to use very low heat, so that it will be soft and rotten.

6. Stir-fry over high heat to reduce the juice. Stew like this, stir-fry until there is no juice, remove from the pan and serve!

The ginger in braised pork is mainly used to remove peculiar smells and enhance flavors, and can be replaced by other ingredients, such as onions, garlic, green onions, and cooking wine.

Preparation of braised pork:

Ingredients: pork belly, green onion, ginger, garlic, Sichuan pepper, star anise, bay leaves, brown sugar, dark soy sauce, dried hawthorn, cooking wine.

1. Cut the pork belly into small pieces.

2. Prepare green onion and ginger, bay leaves, spices, Sichuan pepper and cumin.

3. Heat the iron pot, put the cut meat pieces directly into the dry stir-fry without oil, until the pork belly is stir-fried with oil.

4. Then add brown sugar and continue to stir-fry, cook in cooking wine and stir-fry for a while, add dark soy sauce to continue stir-frying, add green onion and ginger and seasoning box, add boiling water and meat flat.

5. Cover the lid and stew for about 40 minutes, and when you see that the soup is almost consumed, add salt, collect the juice, and remove from the pot.

OK. Fresh lemon can be used instead of cooking wine to remove the smell, so there is no need to put cooking wine, and lemon can make the flesh more soft and flavorful.

3.Ingredients: 400 grams of pork belly, half a lemon.

4.Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 6 pieces of rock sugar, 1 spoon of light soy sauce, 1 spoon of vinegar, a small amount of Sichuan pepper, 1 piece of ginger, 1 garlic, a small amount of thirteen spices, chicken essence.

5.If you want to warm your stomach, you can also choose to use pepper instead of ginger, which also has the effect of warming the stomach.

Generally, braised pork needs to be put with ginger.

Braised pork and stewed potatoes.

Prepare 500 grams of pork belly and 2 potatoes. Clean the potatoes and cut them into hob pieces for later use. Add an appropriate amount of water to the pot, a few slices of ginger, a few green onions, 40 grams of cooking wine, then put the pork belly in the pot, bring to a boil over high heat, skim off the foam after boiling, and cook for 15 minutes.

After 15 minutes, remove the pork belly and let it cool, then cut it into small pieces.

Add an appropriate amount of oil to the pot, add ginger slices, green onions, an appropriate amount of star anise, cinnamon, bay leaves and green peppercorns, stir-fry for half a minute, then add pork belly, 10 grams of white sugar, 3 grams of light soy sauce and potato wedges, and continue to stir-fry over high heat.

After stir-frying for a few minutes, add an appropriate amount of water to the pot, add a little pepper and salt at the same time, turn to medium heat and start to simmer. After simmering for 60 minutes, turn on low heat to reduce the juice, and when the soup is thick, it can be removed from the pot and served.

You can do without it, ginger is used to remove the fish.

Ginger-free version of braised pork recipe——

Ingredients: 450 grams of pork belly, appropriate amount of garlic.

Preparation of accessories: 3 green onions, 1 star anise, 1 tablespoon of salt, 1 teaspoon of cooking oil, 2 tablespoons of rice wine, appropriate amount of rock sugar, appropriate amount of water, 2 tablespoons of light soy sauce.

1. Wash the pork belly, cut it into pieces, put water in the pot, and bring to a boil;

2. Remove the foam after boiling, the meat in the picture is very clean, there is very little foam, and it is no problem to stew directly, but you can remove some fat after cooking;

3. Cook for two minutes and drain;

<>5. Use chopsticks to clip it out for later use;

6. Start another pot. Because I had to simmer for a longer time, I switched to a cast iron pot, put a small spoon of oil and a large spoon of water in the pot, put the rock sugar in it and melt it over low heat;

7. After the rock sugar is completely melted, boil it for a short while, and observe that the color has changed to caramel color;

8. Put the meat pieces in and stir-fry evenly, so that each meat piece is coated with sugar;

9. Add hot water, submerge the amount of water into the meat pieces, put in the remaining ginger slices and green onions, bring to a boil over high heat, add light soy sauce and rice wine, an appropriate amount of salt, and simmer over medium-low heat;

10. Cover the pot and simmer over medium-low heat for about 45 minutes;

<>12. Then, turn on the high heat to reduce the juice, so that each piece of meat is wrapped in the soup;

13. At the same time, boil water in a soup pot, add some salt and fresh chicken juice to the water, blanch the rape, drain the water, and spread it on the bottom of the plate;

14. a finished product.

You can put ginger, and Changtan will make the braised pork more flavorful.

1.Heat a pan with less oil, add the chopped pork belly pieces (skin side down) and fry until the bottom is golden brown.

2.Add sugar to the pot, stir-fry over low heat until caramel color, pour in the pork belly and stir-fry to evenly coat the meat with syrup.

3.Add ginger and garlic slices, green onion knots, star anise, bay leaves and cinnamon and add hot water.

4.After the water boils, pour in light soy sauce, oyster sauce, add an appropriate amount of salt and rock sugar, cover and simmer for 30 minutes.

5.Remove the lid and put in the cut pear, simmer for about 15 minutes, then put it on a plate and remove it from the pan.

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Turn the bright gear into the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly colored, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before stirring.

The meat has a fishy smell, and the ginger is mainly because ginger is a condiment, and ginger can remove the fishy smell.

Braised pork does not mean that ginger must be added, but it tastes better when ginger is put to remove the fishy taste. Here are two examples of how to make braised pork:

The first type: braised pork with honey sauce.

Cut the pork belly into cubes and marinate it in cooking wine to remove the fishy smell of the pork. Once marinated, heat the oil in the pan and stir-fry the pork belly until golden brown on the surface, not too long to prevent it from getting browned. Then pour the tomato sauce and honey sauce into the pot, stir-fry, then add soy sauce, stir-fry over high heat to reduce the juice, and the braised pork with honey sauce is out of the pot.

The second type: northern braised pork.

The taste of braised pork is different in different places, for example, braised pork in the north is salty. Although the method is similar to other braised pork practices, the northern braised pork will be added with a few flowering eggs, which is delicious. First, put the pork in cooking wine, green onion and ginger slices to marinate, so that the pork is more chewy, and the meat is also tight.

Heat the pot, pour the green onion, ginger, garlic, star anise, and chili into the pot and stir-fry until fragrant, then add the braised pork and light soy sauce to continue stir-frying. After the braised pork changes color, add sugar and stir-fry. Pour the minced meat in the pot, and the pre-boiled eggs, mark the knife mark, add chicken essence and other condiments, reduce the juice over high heat, simmer slowly over low heat, wait for a while, and the authentic northern braised pork will be ready.

You can also make braised pork without rice wine and ginger, but the taste of braised pork will be slightly insufficient.

Rice wine is used to make braised pork, the purpose of which is to enhance the flavor of braised pork; Ginger is used to remove the fleshy smell of fatty meat.

The following is how to make braised pork, using cooking wine instead of red wine.

Ingredients: appropriate amount of pork belly, appropriate amount of tofu milk, appropriate amount of cinnamon, appropriate amount of chili pepper, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of oil, appropriate amount of ingredients, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of cooking wine.

Method: 1. Take an appropriate amount of pork belly and cut it into pieces, cut an appropriate amount of green onion into loose sail segments, and chop an appropriate amount of garlic;

2. Put the pork belly and green onion into a pot of cold water, boil to remove the blood, and then remove the meat;

3. Add an appropriate amount of water to the appropriate amount of sugar, put it in a pot, and slowly dig the dough to fry the sugar color;

4. After the meat pieces are water-controlled, put them into a wok, add an appropriate amount of oil, and then add an appropriate amount of sugar, and stir-fry evenly for color;

5. After evenly coloring, add an appropriate amount of soy sauce, salt, cinnamon, chili, spices, garlic, and cooking wine, and continue to stir-fry evenly;

6. Add the amount of hot water for the nuisance of oranges, bring to a boil over high heat, convert to low heat, simmer slowly, and stir-fry in a timely manner;

7. Convert to high heat, reduce the juice, and then remove from the pot.

You can do without it, ginger is used to remove the fish.

Ginger-free version of braised pork recipe——

Ingredients: 450 grams of pork belly, appropriate amount of garlic.

Preparation of accessories: 3 green onions, 1 star anise, 1 tablespoon of salt, 1 teaspoon of cooking oil, 2 tablespoons of rice wine, appropriate amount of rock sugar, appropriate amount of water, 2 tablespoons of light soy sauce.

1. Wash the pork belly, cut it into pieces, put water in the pot, and bring to a boil;

2. Remove the foam after boiling, the meat in the picture is very clean, there is very little foam, and it is no problem to stew directly, but you can remove some fat after cooking;

3. Cook for two minutes and drain;

<>5. Use chopsticks to clip it out for later use;

6. Start another pot. Because I had to simmer for a longer time, I switched to a cast iron pot, put a small spoon of oil and a large spoon of water in the pot, put the rock sugar in it and melt it over low heat;

7. After the rock sugar is completely melted, boil it for a short while, and observe that the color has changed to caramel color;

8. Put the meat pieces in and stir-fry evenly, so that each meat piece is coated with sugar;

9. Add hot water, submerge the amount of water into the meat, put in the remaining ginger slices and green onions, bring to a boil over high heat, add light soy sauce and rice wine, appropriate amount of salt, and simmer over medium-low heat;

10. Cover the pot and simmer over medium-low heat for about 45 minutes;

<>12. Then, turn on the high heat to reduce the juice, so that each piece of meat is wrapped in the soup;

13. At the same time, boil water in a soup pot, add some salt and fresh chicken juice to the water, blanch the rape, drain the water, and spread it on the bottom of the plate;

14. a finished product.

Cut the pork belly into mahjong-sized pieces, rinse them well, put a tablespoon of cooking wine, and soak for one hour. Remove and drain.

Put oil in a pan and stir-fry the meat pieces until they are slightly browned.

Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant.

Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well.

Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt.

Simmer until the pork belly is crispy, put rock sugar on high heat to reduce the juice, shake the pan, do not turn.

It's good to wrap the soup evenly on the meat! Add some MSG to taste.

TipsThis pork belly is not blanched, but replaced by soaking, which can better retain the aroma of the meat. But maybe the kitchen cleanliness fetish can't stand it. In fact, it can also be blanched. It's up to you.

In addition, the process of frying sugar has also been changed, and the rock sugar is used at the end of the juice. It will play a role in adding color, fragrance and brightening. If you are not used to so much sugar, you can reduce it.

Be sure to wok-casserole-wok, because only using a wok will not have a crispy feeling, and the juice will be used in a casserole, and it is not good to collect the juice. It doesn't have that rich, sticky color.

It's all right, but ginger can get rid of the fishy smell! I generally put.

Ginger powder can be used, and ginger can be fishy.

Braised pork with green onion and ginger will taste the taste of braised fish.