How to make the leftover braised pork delicious, and how to eat the leftover braised pork

Ingredients: green onion, ginger, star anise, a little soy sauce, salt, monosodium glutamate, sugar.

1.Pork belly is preferably the meat. Wash the meat and cut it into pieces, not too small, too small and easy to shrink and crumble.

After cutting, soak in cold water and put half a glass of cooking wine in the water. Immerse in water to remove blood from capillaries; Adding wine to the water is easy for the meat fiber to absorb and remove the flesh. The meat should not be soaked more, and the umami will be lost if it is soaked more, and it can be soaked for about 15 minutes.

2.The meat is too oily. Pour some oil into the pot, depending on the amount of meat, to determine the amount of oil, take out the meat and pour it into the pot and stir-fry until the meat turns light red. Remove and set aside.

3.Stir-fry color. Add a little oil to the pot, when the oil is hot, add sugar, keep stir-frying, when the sugar melts and changes the color and fragrance, pour the meat into the pot, stir-fry for a while and then add water (to be submerged in the meat), green onions, ginger, star anise, a little soy sauce.

4.After the pot is boiling, turn to low heat and simmer, add salt and monosodium glutamate after 20 minutes. Collect the juice and serve on a plate.

The rest of the braised pork can be eaten how, first of all, it is already braised pork, and then it is unlikely to change to other methods, and it is unlikely that you let it become a pig, so it is said to use the most ordinary braised pork method, of course, there can be a variety of heating methods, such as microwave heating, so that the inside may be harder, more dry, well, in addition, the oven heating can be crispy on the outside and tender on the inside, and there is a barbecue feeling with an open flame, the best way is to barbecue, If you can go over and steam, the taste will be lighter.

The remaining braised pork, because the fat in the soup is too high, you can add some sauerkraut, and you will use the remaining braised pork to stew sauerkraut, which tastes very good, and the sauerkraut is not so sour.

The remaining braised pork can be slightly modified to be used as a staple food, such as braised pork noodles, roast pork dumplings, braised pork rice, meat buns, etc.

The rest of the braised pork is generally very high, its oil content is more, it is better to put some intermittent reading, or salt vegetables or the like, so that it can absorb the braised pork, the oil and water in it.

The leftover braised pork can be stewed with wide noodles and is very delicious.

If it does not deteriorate, it can be eaten hot。Braised pork, a famous popular dish, all major cuisines have their own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly based on casserole, and the meat is fat and thin, sweet and soft.

Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of methods. Hail Brigade.

Production process. Although the ingredients of this braised pork are quite simple, the whole production process is a bit complicated and a waste of time, but as the so-called "slow work makes meticulous work", "I can't eat hot tofu in a hurry", if there is not so much time to consume, the taste of this Suzhou-style braised pork is not authentic. The figures on the subheadings also represent the time spent on each cooking process, which adds up to more than two hours.

1. Ingredients: 750 grams of pork belly with skin, 10 grams of tempeh, 10 grams of shallots, 10 grams of ginger, 1 star anise, 2 grams of cinnamon, 10 grams of garlic, 10 grams of dried chili peppers, 1000 grams of broth, 5 grams of refined salt, 1 gram of monosodium glutamate, 2 grams of dark soy sauce, 3 grams of sugar, 2 grams of fermented bean curd, a little rock sugar and Shao wine.

2. Add water to boil the pork belly and remove the lead, wash it, drain it, change it into a large piece of five inches square, and put it into a bowl with star anise, cinnamon, ginger, and rock sugar, and steam it into a bowl for eight matures, and change the knife into a 5 cm square block.

3. Put the wok on the fire and heat it to 60% hot, put the meat into the pot and fry it over low heat, and remove the dry oil when the fragrance turns brown.

4. Heat 50 grams of oil in the pot, add tempeh, shallots, ginger, star anise, cinnamon, and dried chili peppers and stir-fry until fragrant, then add the meat pieces, add the broth, add refined salt, monosodium glutamate, sugar, dark soy sauce, and fermented bean curd juice and simmer slowly over low heat for 1 hour.

5. When the meat is crispy, simmer the garlic slightly, collect the juice and sprinkle a little green onion to get out of the pot.

Normally, I make stewed noodles, especially stewed broth, half of the soup is the base, half of it is poured on the noodles, and it tastes very good.

At night, you can put a bowl of noodles in the soup of braised pork to eat, make a supper, and make a supper