Why do you eat braised pork during the Chinese New Year?

1.Cut the meat.

Cutting New Year's meat refers to the 26th day of the lunar month, mainly preparing for the New Year's meat. The so-called killing of pigs and cutting New Year's meat refers to the fact that people who do not raise pigs at home go to the market to buy meat for the New Year, and the people who raise pigs at home kill the pigs and treat the pork as meat for the New Year. As for why it is called "New Year's meat", it is because the economy of agriculture was underdeveloped in ancient times, and if it is not a large family, it is generally eaten once a year until the Spring Festival, so it is called "New Year's meat".

2.Braised pork.

"New Year's meat" pays attention to eating braised pork, the meat itself represents the meaning of wealth, and the braised pork can better indicate the prosperity of the coming year. A bowl of steaming braised pork with the aroma of meat is what many people are looking forward to on the twenty-sixth day of the lunar month. Even now that life is rich, the life of the family is getting better and better, and buying some big meat on the 26th day of the lunar month has become a traditional custom that many people have not forgotten.

3.Bathe. In traditional folk customs, there are also sayings of "the twenty-sixth day of the lunar month, wash inside and outside", and "the twenty-sixth day of the lunar month, wash the poultry house".

The previous days were to sweep the dust, send the gods, and receive the gods, and the 26th day was to concentrate on laundry, remove the bad luck of the year, and prepare for the new year of the next year. However, the twenty-sixth day of the lunar month can not only wash household utensils, but also the custom of bathing on the twenty-sixth day of the lunar month. Bathing on the twenty-sixth day of the lunar month means "washing Fulu".

This means that on the twenty-sixth day of the lunar month, people will take a bath, so that there will be more "blessings" in the coming year. Taking a bath on this day, in general, is to wash away the old gas and usher in new joy; Wash away bad luck and good luck every day; Wash away sorrows and worries, and be surrounded by happy new years. Wash and welcome the blessing, and the blessing will last longer.

However, there are differences in different regions. For example, there is a proverb in Beijing that "27 washes guilt and 28 washes sloppiness".

Braised pork, meaning prosperous.

Put some on the grilled meat. Soy sauce light soy sauce dark soy sauce. Wine. It's braised pork. If you don't put soy sauce, light soy sauce and dark soy sauce are. Boiled meat. Or boiled soup. As long as it is braised after the holiday.

Inside the braised pork, braised pork, is a cooking method that refers to.

It is based on soy sauce and sugar color.

Cut the pork belly into slices, put it in a pot and cook it, then put it in a frying pan and fry it, and finally add the sweet noodle sauce and some vegetables.

I love braised pork very much, I usually fry the sugar color first, put in the ingredients, and then put the fried pork belly in advance, add water and simmer for an hour, and then reduce the juice on high heat.

I like to eat braised pork. The general household practice is as follows: cut the purchased pork belly into a bowl, pour in cooking wine and light soy sauce and pepper and marinate for 10 minutes. Heat the oil, fry the marinated pork belly until golden brown, add water, dark soy sauce, oil consumption, red pepper, and simmer for half an hour.

I love to eat! 1。Prepare an appropriate amount of pork belly and related cinnamon, star anise and other seasonings; 2.

Cut the pork belly well and fry it slightly in oil; 3.Stir-fry the sugar with rock sugar and add the pork belly; 4. Add cinnamon, star anise and other seasonings, add boiling water, and finally reduce the juice over high heat.

I like to eat, first of all, blanch the pork belly I bought back to remove the fishy smell. Add the green onion, ginger and garlic. Then cool the water to shrink the meat.

More resilient. Then cut into small cubes. Stir-fry sugar color.

Add water. Add light soy sauce. Dark soy sauce.

Fuel. Garlic. Simmer for half an hour.

Remove from pan and serve.

Before making braised pork, you must first soak the pork cooking wine and green onions, ginger and garlic in the sauce to remove the fishy, and then stir-fry the pork out of excess fat, so that the pork belly is not greasy, and there is no great fishy smell.

Of course I like braised pork! First of all, cut the pork belly into small pieces and blanch it in a pot under cold water, wash it, put a spoonful of oil in the spare pot, so as not to stick to the pan and fry a part of the oil for a few minutes, the meat slices are golden on both sides, pour oil into the pot, put in a spoonful of sugar, fry until small bubbles bubble, put in the pork belly and stir-fry, cut the green onion and ginger and put it in the pot, and at the same time put in the pepper, cinnamon, star anise, light soy sauce, cooking wine and stir-fry, put in 5 bowls of water, salt, boil over high heat, and then turn to medium heat and simmer for about half an hour, and finally reduce the juice over low heat.

The meat should be stir-fried before stewing, and all the fat and oil should be stir-fried. Then put out the meat, leave a little fat, put, star anise, rock sugar, beer, bean curd juice, put a little diced apple, can increase the flavor, add a little sweetness. Then when stewing, you should simmer for enough time.

Put rock sugar in the oil in the cold pan and boil it into jujube red, when the rock sugar is completely melted and turn jujube red, add the pork belly and stir-fry and wrap it in sugar, add an appropriate amount of salt and dark soy sauce and light soy sauce, add boiling water and cook over medium heat, and the braised pork is ready.

1 Cut the pork belly into cubes, rinse well, blanch in a pot, remove and drain.

2 Put oil in a pan, stir-fry the meat pieces until they are slightly yellow, add star anise and ginger, and stir-fry until fragrant. Add cooking wine, dark soy sauce, light soy sauce, put in boiling water, submerge the meat, bring to a boil over high heat, skim off the foam, turn to low heat and simmer for 2 hours.

3 Simmer the pork belly until crispy, add rock sugar, salt, chicken essence, reduce the juice over high heat, shake the pot and do not turn. Wrap the soup evenly over the meat and put it on a plate.

Cut the pork belly into pieces and blanch it in a pot under cold water, remove the lead hail from the pot, put a little rock sugar and stir-fry with water, put the bright meat, know the excitement and add the raw materials, dark soy sauce, oyster sauce, salt, green onions, ginger and fry for 30 minutes, and then put the chicken essence.

I especially like to eat braised pork. If I do it, I usually add cooking wine to the pot under cold water to remove the fishy, then take it out and fry it with oil and rock sugar to make it red, and then add an appropriate amount of cong attack soy sauce to warm the fire and taste it, the taste is very good!

Like. Buy pork belly and wash the bucket. Cut into mahjong about the same size.

Heat the oil. Heat the oil, add the green onions, ginger, garlic, peppercorns, star anise. Pour in the pork belly.

Stir-fry until slightly charred on both sides. Finally, add cooking wine, soy sauce, rock sugar. Add an appropriate amount of boiling water and simmer for about an hour.

Seepage Lee must be turned over often. Add salt and pepper before removing.

I like to eat braised pork. First of all, cut the pork belly into pieces and put it in the pot to blanch and wash, after the oil in the pot is hot, add rock sugar and fry the sugar color, then add bay leaves, star anise, cinnamon, ginger slices and other seasonings to stir-fry, pour in the pork belly and stir-fry, then add an appropriate amount of orange water, add salt, light soy sauce, thirteen spices, dark soy sauce and cherry base to taste the water tenderloin, stew for about 30 minutes, the soup becomes dry, and the pork belly can be out of the pot.

Fortunately, cut the pork belly into pieces and cook it, fry the sugar color, put the seasoning and the pork belly and stir-fry it, add water to cover the meat, and simmer for an hour.

When it comes to braised pork, I believe many friends have already salivated, braised pork can be said to be one of the most economical dishes, of course, you will get tired of eating too much, but when you don't eat it, you always want to eat so two! This is where the problem comes, if you don't know how to make braised pork, or if the braised pork is not delicious, then it is useless to want to eat it! So, in this issue of the food tutorial, Tianjian Food Square is ready to share with you a super delicious [beer braised pork method] Friends who like to eat braised pork should hurry up and watch, friends who like food don't forget to give me a follow, I will update and share different food tutorials every day, I believe there will always be a dish you want to learn from!

Before starting the official cooking, we first need to prepare the following ingredients: 500 grams of pork belly, 1 bottle of beer, 3 green onions, 1 piece of ginger, 20 grams of rock sugar, 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 3 star anise, 2 small pieces of cinnamon, and 3 bay leaves.

Step 1: Put the pork belly into the pot, then add the water that has not covered the pork belly, add 5 slices of ginger, add a few green onions, add 2 tablespoons of cooking wine, then bring to a boil over high heat, boil for another 5 minutes! Once cooked, remove and let cool slightly, then cut into evenly sized pieces!

Step 2: Remove from the pot, pour the chopped pork belly into the pot, stir-fry, stir-fry a part of the fat of the pork belly, then add 1 tablespoon of light soy sauce, add a little dark soy sauce, then stir-fry evenly colored, then pour in 1 bottle of beer, and then add star anise. Cinnamon.

Bay leaves, add a few pieces of ginger, add 1 green onion segment, then cover the pot, bring to a boil over high heat, turn to low heat after boiling, and simmer for 40 minutes!

Step 3: After 40 minutes, there is not much soup left in the pot, use chopsticks to pick out the green onion, ginger and spices, then add 1 tablespoon of salt, and then reduce the juice on high heat, and when the soup is thick, you can take it out of the pot and put it on the plate! Then take out the excess soup and set aside!

Step 4: Wrap the braised pork buns and plates with plastic wrap, then put them in the steamer of SAIC and steam them for an hour! After steaming, bring out the braised pork, tear off the plastic wrap, then drizzle the braised sauce just now, and finally sprinkle with chopped green onions!

Such a dish of beer braised pork with golden color and delicious rice is completed! If you like it, just follow it and try it, and you will be sure that the taste will not disappoint you!

I especially like to eat braised pork, and my method is generally. 1.Choose 3 fat and 7 lean feet of thick pork belly and cut it into small pieces; 2.

Boil the water, add the pork pieces, add cooking wine, green onion and ginger, blanch to remove the blood foam, then wash with cold water and drain the water; 3.Heat the oil, add a few pieces of rock sugar, stir-fry the sugar, add the blanched pork belly and stir-fry until it is colored, add cooking wine, light soy sauce, dark soy sauce, oyster sauce, green onion and ginger, stir-fry until fragrant; 4.Add an appropriate amount of water, a few chili peppers, boil, turn to Xiaoling Town, boil for 1 hour, and finally reduce the juice on high heat.

I like to eat braised pork. The braised pork has a rich color and a fragrant lip and tooth, and this fiber is definitely a favorite. Cut the pork belly into pieces the size of two fingers, then soak them in cold water and soak them in bloody water, add light soy sauce, dark soy sauce, sugar, cooking wine and starch to marinate for half an hour, add the marinated Zen steak to the hot pan with cold oil, slowly fry out more fat, then add boiling water, put in star anise, cinnamon, bay leaves, boil over high heat and turn to low heat to collect the juice.

I like to eat braised pork very much, braised pork is delicious to choose pork belly, wash the pork belly, cut 2 cm square Li Luhui's square under the pot to blanch, skim off the foam, put a little oil in the pot, pour the meat pieces into the pot and stir-fry, until almost all the oil in the meat is stir-fried out, pour out the excess oil, leave a little oil into the soy sauce, sugar and stir-fry to change color, add two bowls of water, boil for half an hour on low heat, and collect the juice on high heat when the pot is released.

In fact, he likes to eat, and then his method is also very simple, first the potato mold slowly marinates the pork belly, and then cuts it into small pieces, puts it in the pot and stir-fries, adds some of his favorite spices, adds water to simmer and cook, which is very flavorful.