How to make braised pork delicious and simple?

The delicious and simple tricks for making braised pork are:

1. A small amount of cooking wine, a small amount of salt, a little sugar, a small handful of shallots, a little star anise, a little cinnamon, five bay leaves, a few peanut oil, five cloves of garlic, a few pork belly, and a small amount of dried chili.

2. Cut the washed pork belly into 3cm long cubes, pay attention to the fat and thin, cut the ingredients, cut the dried chili pepper into sections, slice the ginger, cut the shallots into sections, and remove the head of the garlic.

3. Heat oil in a pot, add pork belly, add cooking wine and continue to stir-fry. Stir-fry until golden brown, set aside, and leave the bottom oil in the pan.

4. Stir-fry the green onion, ginger, star anise, cinnamon and garlic to enhance the fragrance, continue to stir-fry the dried chili pepper and bay leaves, pour in the fried pork belly, and continue to stir-fry.

5. Add dark soy sauce to color, a little water, put an appropriate amount of salt and sugar, stir well, simmer on low heat for an hour, add red pepper and garlic white segments, continue to stir-fry, and put it on a plate.

First of all, you need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 cinnamon bark, 5 bay leaves, 5 dried chili peppers, 1 ginger, 2 white green onions, 40 grams of rock sugar, an appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

Step 1: Clean the pork belly first, then put cold water into the pot, add the ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, ** cook the pork belly!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot, and then according to your preference, change the knife and cut it into rectangular strips of uniform size, but it is not recommended to cut it too small, the cooked pork belly is easier to cut, and the shape can also be cut more square, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients, and put them on a plate for later use.

Step 3: Heat the pot, put the chopped pork belly into the pan one by one, fry until browned on all sides, fry part of the fat of the pork belly, and then serve it out for later use.

Step 4: Fill out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar, then put in about 750 ml of boiling water, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried chili), then cover the pot, boil over high heat, and then turn to low heat and simmer for 45 minutes.

Step 5: After stewing, there is not much soup left in the pot, use chopsticks to pick out the spices, and then turn to high heat to collect the juice, remember to stir with a spatula while burning when collecting the juice to prevent the pot from pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

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After eating this bowl of braised pork, I can study for a semester with peace of mind.

Ingredients: 2 kg of pork belly with skin.

2 cans of beer.

Dark soy sauce 15 20ml

Light soy sauce 45 50ml

1 green onion 6 8 slices of dried ginger (ginger).

Rock sugar 30 to 50 grams.

Star anise: 2 pcs.

Cinnamon bark 1 piece.

3 bay leaves 4 pieces.

Grapes (sweet and sour fruits) 6 8 pcs.

1 tablespoon of cooking wine.

How to make braised pork that is not hard and not woody, and the braised pork that melts in your mouth is cut into pieces, washed, pot under cold water, add green onion and ginger cooking wine, after the water boils, continue to blanch for 3 5 minutes.

Remove the blanched pieces of meat and transfer them directly into the casserole, do not wash them in cold water. Add beer, rock sugar, light soy sauce, dark soy sauce, green onion, ginger, star anise, cinnamon and bay leaves, and simmer.

If you don't add water, you can add beer until it's almost meaty.

In principle, no water is added, but in order to prevent some cooks from not being able to grasp the heat accurately, the pot is pasted due to too much fire, and you can add a little boiling water to make the soup. ）

No salt. Rock sugar, light soy sauce, and dark soy sauce should be adjusted according to your own taste.

After <> to a boil, reduce the heat to low and cover and simmer for 30 to 40 minutes. Dongpo has a cloud in "Ode to Pork": "Slow fire, less water, when the fire is enough, he is beautiful." ”

Simmer over low heat for 30 to 40 minutes, then open the lid, and collect the juice on high heat until the soup is thick and turn off the skin fire.

Pick out the spices and serve on a plate.

Don't be limited to the type and amount of spices, but choose according to your preferences.

<> point: Beer instead of water, with low heat and slow cooking, is the key to braised pork is not hard or woody, and it melts in the mouth.

How can you do a good job of grinding and eating braised pork in the vertical tour pie?

A few simple steps to teach you to make delicious red Hu Dan Mountain roast pants in the late sale of meat.

Ingredients: 500g pork belly, 10g of candied osmanthus, appropriate amount of star anise, 15g of rock sugar, 30ml of light soy sauce, 15ml of dark soy sauce, appropriate amount of ginger, appropriate amount of shallots, 30ml of cooking wine, appropriate amount of broccoli.

Production steps: 1. Scrape off the epidermal grease with a knife and wash the pork belly.

2. Prepare all the spices you need.

3. Blanch the whole pork belly in a pot under cold water and then scoop it up.

4. Wash and drain after cutting.

5. In a hot pan, add the meat with skin to the pan and fry over low heat until lightly browned on both sides.

6. Add ginger slices and star anise to stir-fry.

7. Add the pork belly with the bones along the sides of the pot and add the cooking wine.

8. Add light soy sauce and dark soy sauce and stir-fry continuously so that all the meat is stained with sauce.

9. Add boiling water, the water is about the same level as the meat, and add the shallots.

10. Add rock sugar.

11. Cover the fire and bring to a boil, then turn to low heat for one hour.

12. Cut the broccoli into small florets and wash them.

13. After the water is boiled, add blanching water, then scoop up and immerse in cold water.

14. After that, open it, add the sugar osmanthus, turn to high heat, collect the juice, and turn off the heat.

15. Wrap the broccoli around the edge, and the braised pork can be served.

16. Then sprinkle with sugar osmanthus and you can eat.

Tips:1The taste of braised pork is determined according to one's own family, and the braised dishes are generally not salted, and the salt can be added after adding cooking wine.

2.The sweetness of sugar osmanthus is not uniform, and it should be added according to its own sweetness when added, so as not to lose the original flavor of braised pork if it is too sweet.

Blanch the pork belly before boiling. The specific method is as follows, first prepare the ingredients: braised pork:

500 grams, chives: 1 stalk, rock sugar: appropriate amount, dried red pepper:

6 pieces, ginger slices: 4 pieces, star anise: 3 pieces, bay leaves:

4 slices, salt: 1 tablespoon, monosodium glutamate: 1 2 tablespoons, cooking wine:

Appropriate amount, light soy sauce: appropriate amount, dark soy sauce: appropriate amount.

1. Wash and cut the chives, wash and slice the ginger, dry red pepper, star anise, and fragrant with water and set aside.

2. Wash the pork belly and cut it into cubes according to your preferred size.

3. Put the sliced pork belly in a pot under cold water, add ginger slices, pour in an appropriate amount of cooking wine, boil over high heat, blanch it, and skim off the foam. Then remove, drain and set aside.

4. Put the drained pork belly pieces into a waterless and oil-free pot and stir-fry over low heat. Zhisheng.

5. Stir-fry Hu Lao until the surface of the pork belly is golden brown, and a lot of oil appears at the bottom of the pot, then put out the pork belly, and do not pour out the oil in the pot.

6. Continue to low heat, use the fried lard in step 5, after the oil is hot, add an appropriate amount of rock sugar, and stir constantly with a spatula until the caramel color is obvious.

7. Then pour in the stir-fried pork belly and stir-fry until the pork belly is evenly caramelized.

8. Add chives, star anise, bay leaves and dried red pepper and stir-fry until fragrant.

9. Pour in an appropriate amount of light soy sauce and dark soy sauce to color, and stir-fry until each piece of pork belly is evenly colored.

10. Add an appropriate amount of water, completely cover the pork belly, cover the pot, and simmer over low heat.

11. Simmer for about 40 minutes, you can see that the soup is significantly reduced, add 1 tablespoon of salt at this time, and start to reduce the juice on high heat.

12. Don't put away all the soup, just leave a little bit, and add half a thick spoon of monosodium glutamate before leaving the pot to make it fresh.

13. The fragrant braised pork is ready, hurry up and put it on a plate!

Braised pork is a well-known popular dish that belongs to Lu cuisine. It uses pork belly as the main ingredient, and it is best to use three layers of meat (pork belly) with fat and thin to make it, and there are as many as twenty or thirty kinds of methods.

The cooking technique of braised pork, the pot is mainly a casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread in various parts of our country and has a certain nutritional value.

No need for stir-fried dough or sugar-colored braised pork! The simplest and most disadvantageous method of rice collapse and killer braised pork has shocked the rivers and lakes.

Ingredients: 400g pork belly

Excipients: appropriate amount of oil, 3g of salt, appropriate amount of chives, 4 cloves of garlic, 3 dried chili peppers, 2 bay leaves, 40g of cooking wine, 30g of sugar, 5 star anise, 6 slices of ginger.

Step 1: Cut the green onions, ginger slices, minced garlic, dried chilies, star anise, and bay leaves and wash them. 30g sugar, 120g hot water

Step 2: Pour oil into the pan and put the pork belly down and fry. Fry until the skin turns yellow, and there will be a lot of oil to fry out, so you won't feel tired when you eat it.

Step 3: Put all the sugar into the pot, add 120g of hot water, and turn on low heat. Stir constantly until the sugar is melted. When the sugar turns into bubbles, add 600g of hot water and stir over low heat.

Step 4: When the sugar turns a light brown, pour the remaining hot water into the pot, turn off the heat, stir well with a spatula, and pour out.

Step 5: In the pot, pour the oil, put the green onion, ginger slices, minced garlic, star anise, bay leaves, and dried chili peppers into the pot and fry until fragrant. After stir-frying, put the fried pork belly into the pot and stir-fry, add 40g of cooking wine, and stir-fry well.

Step 6: Pour the fried sugar into the pan and wrap the sugar evenly around the meat. Pour hot water and submerge over the meat pieces. Cover and bring to a boil over high heat, turn to medium-low heat and simmer for about 40 minutes. During the period, remember to open the lid and stir-fry evenly.

Step 7: Finally, when there is a third of the soup left, add 3g of salt, turn on high heat to reduce the juice. Without adding a drop of soy sauce, the finished product is so tempting.

<> make delicious braised pork, teach you braised pork skills, if you want to make delicious braised pork, you don't know that cooking skills can't make delicious it, through the good royal knowledge of you, making braised pork is very exquisite, not learning, you have to tacitly know it! Soak the pork belly, remember to blanch, and when it is made, you should burn it, and pay attention to the initial juice.

1. Soaking: Soaking in water can soak the blood in the capillaries; Adding some cooking wine to the water is easy to absorb the meat fiber and remove the meat smell. The meat should not be soaked more, and the umami will be lost if it is soaked more, and it can be about 10 minutes.

Meat contains high nutrient value, after all, vegetarians are still very few people, so meat is a must-have food on the table of the masses. But there are still a few taboos about eating meat.

2. Blanching: Cut the pork into pieces and boil it in hot water, remove it after boiling, and wash off the blood foam.

Pork is one of the foods that are often eaten in the daily diet. Pork and some foods are compatible, so you should pay attention to it when eating. What are the foods that should not be paired with pork?

Three firing: This is the key step of braising it. Be sure to simmer over low heat for more than 1 hour.

In fact, in the final analysis, this classic dish with strong family affection seems complicated, but it is actually the effort of firing. The heat is not enough, and the meat is hard. After the heat has passed, the meat is too soft and unformed, which seriously affects the initial juice collection and appearance.

Fourth, the juice is harvested: It has a great impact on the sensory and taste of the finished product. Be sure to use high heat to reduce the juice, so that the meat will be red and bright, and the soup will be full of oil.

Four steps and three keys.

Four steps and three keys.

Braised pork, as the most common home-cooked dish, is similar but not the opposite. After doing more, I gradually realized the truth of making braised pork, which is what the famous gourmand Mr. Su Dongpo said: less water, slow fire, and when the fire is enough, it is beautiful!

Braised pork is not well cooked and is often hard and watery. And the well-done braised pork, each piece is wrapped in a rich sauce. The skin and fat are relative supporting roles, and they must be soft, rotten, and slippery, and they can be melted away with just a sip in the mouth.

The lean part as the protagonist must be thin but not firewood, and cannot stuff teeth. Take a bite, fat but not greasy, crispy but not broken, sweet but not sticky, thick but not salty. I have already eaten braised pork cooked with 16 kinds of herb ingredients.

Make delicious braised pork, teach you braised pork tips, tell lies, and the rich spice taste suppresses the aroma of the meat itself. In fact, the most authentic braised pork of Liang Socks Dan does not need any superfluous methods and seasonings, just put water, soy sauce, cooking wine and sugar, at most add some green onion and ginger and a few star anise and 1 grass fruit, and then it is gradually boiled, requiring effort, patience and waiting.

Many people miss this step, no wonder it's greasy.