How to make the braised pork eaten at the rural banquet?

The home-style method of braised pork is fatty but not greasy, soft and glutinous, and the chef will teach you how to make it.

Step 1! First we go to the wet market.

Buy a good portion of the pork belly and use a flamethrower to scorch the skin of the pork belly. The purpose of this is to burn off the remaining pig hair and also to remove the smell of pig hair. Then wash with water and scrape off the burnt.

Step 2! Cut the pork belly into strips of about 3 cm, then cut it into cubes of about 3 cm, and then soak it in water for more than half an hour. The purpose is to soak the blood out, reduce the fishy smell, and blacken the blood water.

Step 3! Put in the water that can cover the pork belly, pour the pork belly into the pot, add the appropriate amount of salt, cooking wine.

Green onions, ginger, cooking wine, bring to a boil over high heat, skim off the foam, blanch for 15 minutes, remove and wash with water.

Step 4! Heat the pot and add an appropriate amount of cooking oil, a few star anise, a few bay leaves, and a piece of cinnamon.

Garlic, ginger, green onions, sauté. After stir-frying, pour the processed pork belly into the pot, add some high liquor or cooking wine, turn on low heat and stir-fry slowly, stir-fry until the surface of the pork belly is slightly yellow, and pour it out to control the oil. The purpose is to force out the excess oil of the pork belly and make it not so greasy to eat.

Step 5! Heat the pot, add the appropriate amount of oil, add the appropriate amount of sugar, and fry the sugar color.

When the sugar turns jujube red, pour the fried pork belly into the stir-fry and stir-fry until the pork belly is colored. After coloring, add water that can cover the pork belly, bring to a boil over high heat, turn to low heat, add an appropriate amount of salt, light soy sauce, and simmer over low heat for 30 minutes.

Part 6! After 30 minutes, there is not much soup in the pot, so start seasoning and add an appropriate amount of oyster sauce and monosodium glutamate.

Essence of chicken, an appropriate amount of aged vinegar to enhance flavor and relieve greasyness, a little pepper.

After the seasoning, slowly reduce the juice. When the soup is completely hung on the pork belly, it can be removed from the pan and served on the plate.

An authentic braised pork is ready, fat but not greasy, ruddy in color, and drooling when you look at it.

It's just a recipe for ordinary meat. First clean the meat, remove the blood foam, then cut it into small pieces, fry the sugar color, and simmer it, the beer while simmering is the focus.

First blanch the meat in a pot under cold water to remove the smell, then heat the oil, add rock sugar, fry the sugar color, and then put the braised pork into it and stew it for about half an hour.

Generally, the earthen stove will be set up to burn firewood, and the meat is fresh, so there is no need to blanch it alone, wash it and stew it directly, and the stewing method is no different from the usual home braised pork.

The method of braised pork for happy occasions in rural areas is as follows:

1. Prepare the material for pork belly, the pork belly for braised pork is best to choose three layers of meat with skin, fat and thin, so that the meat will not be firewood, fat but not greasy.

2. First clean the hair on the skin of the pork belly, cut it into small pieces and clean it, add water to the pot and put it in the cooking wine, put the pork belly into the pot and blanch it, skim off the foam and remove it. When blanching, you must put cold water into the pot, if the hot water is hot, the protein in the pork belly will coagulate when it encounters water, and the blood stains and fishy smell in the meat are not easy to discharge.

3. Put the drained pork belly into the pot and stir until the oil comes out, then the shed skin is slightly yellow, then put out, put in a small handful of rock sugar, and fry over low heat until the rock sugar completely melts into amber. When frying rock sugar, you must pay attention to the fire can not be too big, otherwise it is easy to paste the pot, and you don't need to fry it for a long time.

4. Put the stir-fried pork belly into the pot and stir-fry until the pork belly is coated with sauce.

5. Add cooking wine, ginger, green onion, star anise and stir well, then add light soy sauce, dark soy sauce and a little salt and stir well.

6. Add enough hot water. It is best to add enough water here at one time, and if you really want to add it in the middle, you must use hot water.

7. After boiling over high heat, turn to low heat and simmer until the meat is crispy and the soup is about to simmer dry.

8. Turn the heat to high and stir-fry until the soup is dry, then turn off the heat, and sprinkle some chopped green onions on top after serving.

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. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan;

5. Serve it out and put it on the table, and the appetite will be better.

Method three. 1 Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices.

Braised pork. Braised pork.

2 Heat oil in a pot, add sugar and stir-fry, put in the meat pieces when it becomes sugar, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise, bay leaves, change to low heat and simmer for an hour.

Method 4. 1.Wash the pork belly and cut into small cubes;

2.Put a teaspoon of oil in a pot and cook until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

Braised pork. Braised pork.

3.Pour in the diced meat and stir-fry so that it is evenly coated with syrup;

4 Mix in an appropriate amount of boiling water, add dark soy sauce, and burn the marinade seasoning packet;

5 Cover the pot and simmer for about 40 minutes until the juice is dry.

Method 5. Ingredients: Raw materials: high-quality pork belly, stewed meat packets, green onions, rock sugar, tea.

Seasoning: green onion, ginger, garlic, star anise, cardamom, sand kernels, cinnamon, bay leaves, tangerine peel, dried chili, sugar, salt, soy sauce, Shao wine.

Method: Step 1: Cut the pork belly into strips and put it in cold water to skim off the blood foam;

The preparation of braised pork.

The preparation of braised pork.

Step 2, blanching and shaping; (Don't cut it into pieces and blanch it, the braised pork will be out of shape, and the finished product will not be beautiful).

Step 3: Remove and cool and cut the same size into squares;

Step 4: Put a little oil in the pot and stir-fry the chives, ginger and garlic spices;

Step 5: Add the meat pieces and stir-fry (stir-fry the oil in the meat);

Step 6: Put a little oil in the pot and pour in white sugar to fry the sugar;

Step 7: Fry until the sugar turns jujube red, turn off the low heat;

Step 8: Quickly turn off the heat from large to small and pour boiling water (this is a crucial step in the braised pork, this sugar color is the taste of caramel, which will make the braised pork fragrant with a slight caramel flavor);

Braised pork. Braised pork (10 photos).

Step 9, add a little Shao wine, add boiling water to boil, cook quickly, add tea water, you can remove the fishy smell;

Step 10: Finally, add soy sauce to adjust the color and add salt to taste;

Step 11: Change back to the high heat of the wok, put rock sugar, make the juice sticky and then out of the pot, and garnish the chives segments. (The juice is thick and fragrant, pouring it over the rice is more than addictive).

First of all, prepare 500 grams of pork belly, choose a little fatter pork belly, and the braised pork is more fragrant. Wash the pot, heat the pot, put the pork belly skin down into the pot and keep sliding, and bake the meat skin to yellow, so as to remove the residual pig hair and pig smell on the meat skin, and then take out the pork belly, clean it in clean water and remove the water.

Boil water in a pot, put the pork belly in cold water in the pot, put in an appropriate amount of ginger slices, 20 grams of cooking wine to remove the smell, after the water is boiled, turn the pork belly several times, boil out the blood and impurities in the pork belly, skim out the foam in the pot with a spoon, cover the pot and cook for 15 minutes. After 15 minutes, the pork belly is cooked and set. Remove the pork belly from the water to control the moisture, and the oil will splash out when there is water.

Put oil in the pan, and when the oil temperature is 50% hot, put the pork belly in the pan and cover the pot to prevent the hot oil from splashing and burning. Fry the pork belly over medium-low heat for two minutes, turn the pork belly over frequently, let the pork belly heat evenly, and fry the fat in the pork belly. The pork belly that comes out of this way is fatty but not greasy.

Fry the pork belly until golden brown and let it cool in water.

When the pork belly is not hot, put it on a cutting board and cut it into even small pieces with a knife. Prepare a green onion and cut it into small pieces, cut the ginger into small pieces, and prepare a handful of rock sugar for stir-frying the sugar color.

Add a little less water to the pot, add rock sugar, stir constantly, the color gradually deepens from white to yellow, and finally when it turns red and brown, add a spoonful of water, stir quickly, boil and pour it into a basin for later use.

Put oil in the pot again, after the oil is hot, put in the chopped green onion and ginger to fry the fragrance, then add the cinnamon, and fry the bay leaves to make the fragrance, and then pour the cut pork belly into the pot and fry for a short time. Pour two spoonfuls of stock from the side of the pot, and replace it with water if you don't have it. Add the sautéed sugar and add two spoonfuls of red wine.

Cover the pork belly with the soup in the pot, add 2 grams of salt and 1 gram of pepper to bring the soup to a boil.

After boiling, pour all the pork belly and soup into a casserole and simmer for 35 minutes. After 35 minutes, the pork belly is cooked, and the soup has been absorbed, and the aroma is tangy. Pour the pork belly back into the wok, pick out the green onion and ginger and other ingredients, boil for a while, the soup is not much, pour in a small amount of water starch, burn the soup into a sticky one, and then pour in a small amount of cooking oil to brighten the luster, and then turn it out of the pot.

Raw materials: a piece of pork belly with skin, about one and a half catties and two catties. 2 green onions, a piece of fresh ginger, 25 30 peppercorns, 1 or 2 large ingredients, 2 tablespoons of brandy or red wine or cooking wine or white wine.

2 tablespoons soy sauce, 2 tablespoons dark soy sauce (or light soy sauce), 3 4 tablespoons white or brown sugar, salt to taste.

Preparation: Wash the pork belly with skin in warm water, shave the hair on the skin, control the moisture, and cut it into inch cubes (I think the larger pieces of meat are more delicious), each piece should have skin and fat and lean meat. Green onions are flattened, and fresh ginger is flattened.

Preparation: Step 1: Put the cut meat pieces into the pressure cooker and add warm water until the meat pieces have just submerged. Add green onions, fresh ginger, peppercorns, and ingredients.

Bring the heat to a boil, turn the pressure cooker to medium-low heat, boil for 8 10 minutes, turn off the heat and cool down and set aside; To reduce greasyness, serve cooked pieces of meat in a colander or bowl for later use.

Step 2: Put 3 tablespoons of peanut oil in a wok, add 2 tablespoons of soy sauce when it is hot for 5 minutes, 2 tablespoons of dark soy sauce (or light soy sauce), 3 4 tablespoons of white sugar or brown sugar, and appropriate amount of salt. When the pot is boiling, pour in the prepared cooked meat pieces, stir-fry, hang the color, and basically dry the soup to get out of the pot, sprinkle the coriander segments on top and serve it!

Hello, I am glad to answer for you [Prepare ingredients] 500 grams of pork belly, 3 cloves of garlic, 2 shallots, 1 piece of ginger, appropriate amount of salt, 5 grams of dark soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, 10 grams of sugar, 20 grams of rock sugar, 2 star anise, 10 grams of Sichuan pepper, 2 bay leaves, 1 piece of cinnamon.

How to make it】1First of all, we heat the pot, use a dry pot to make the pork skin soup, scald until the pig skin is slightly burned, and then scrape the pig skin with a knife, so that you can also remove the fishy smell, the pork skin is hot and dry, and it is also delicious, and then cut the pork belly into small mahjong pieces, and then clean the ginger and garlic, cut into slices, and cut the shallots into small pieces for later use.

2.Reheat the pan anew, stir-fry the pork belly in the pan, turn to medium heat, fry the pork belly on both sides until golden brown, and set aside.

3.Heat another pot, add a little water to the pot first, stir-fry the rock sugar, boil the rock sugar over medium heat, and keep turning, because the sugar sticks to the pan very strongly, boil the rock sugar and melt into a syrup.

4.Pour the pork belly into the pot and stir-fry a few times, add a spoonful of water, heat a teaspoon of cooking wine, 2 star anise, a few slices of ginger, a teaspoon of light soy sauce, 10 grams of sugar, put a little shallot, cover the pot and simmer over medium heat for 5 minutes.

5.When the time is up, open the lid, put an appropriate amount of salt, dark soy sauce, stir-fry evenly, then pour the pork belly into the casserole, cover and simmer for another 20 minutes.

6.After the braised pork is cooked, the fragrance of the ingredients has been cooked, because the seasoning is more affecting the appearance, when the time comes, open the lid of the pot, use chopsticks to pick out the star anise, sesame oil and other residues can be out of the pot, and a delicious braised pork with fragrant and refreshing meat is ready.

1: Cut the meat into mahjong-sized cubes, cook in a pot for 15 minutes, then remove and set aside in cold water.

2: Turn on low heat, put a little cooking oil in a pot, then add 30g of sugar and 15g of salt to the oil, stir quickly with a spoon. 3-4 minutes until the sugar boils, add another 50 grams of water, stir well, and put the juice in a bowl for later use.

3) Put 150 grams of oil in a pot, wait for the oil to heat to 8, add 20 grams of green onions, 30 grams of ginger slices, star anise, bay leaves, cinnamon and other ingredients, fry for 2 minutes, pour in the meat pieces, stir and stir together. For about 10 minutes, add 10 grams of dark soy sauce, add an appropriate amount of refined salt and a little brown sugar when the meat becomes golden brown, and cook over low heat.

When the pieces of meat are soft, the braised pork is done.