It s always not good to make braised pork by yourself, what should you do to make braised pork well?

Four tips for making braised meat: the meat must be blanched; You can go directly to the supermarket to buy braised pork buns, which is relatively simple; Stir-fry the sugar with rock sugar for good coloring; Cook until medium-rare, then put salt, and the meat is easy to soften.

First of all, the meat is chopped, then put it in a pot to cook, and then add star anise, cinnamon, and bay leaves to marinate, so that it is also very flavorful, spicy and delicious.

1. Put the pork belly in the pot under cold water to boil the blood water and remove the fishy smell (spices assist in removing the fishy), and the taste of the pork belly boiled in cold water will not be firewood.

2. The pork belly must be cooled before being cut into pieces, so that the sugar is fried.

It is not easy to splash oil.

3. When the fried pork belly is stewed in water, boiling water should be used, and the meat will not shrink when put in boiling water, and the taste of the boiled pork belly will not be firewood.

4. The heat of stewing must be mastered, after boiling, turn to medium heat and simmer for 15 minutes, and then turn to low heat and simmer for about 45 minutes.

5. Add salt after simmering.

Prepare the marinade. 50 grams of green onions, 10 grams of ginger, 20 grams of white wine, 50 grams of salt, appropriate amount of sugar, 20 grams of spices, wash the bag. The spice is made up of 2 grams of lemongrass, 2 grams of grass fruit, 2 grams of ginger, 5 grams of cardamom, 5 grams of angelica, 5 grams of kaempfera, 5 grams of white cardamom, heated until ripe and flavorful.

Marinated dishes have the characteristics of natural color or brown red, fresh and mellow, soft and moist, suitable for poultry meat and its offal, soy products, and some fungus raw materials. According to the color of the marinade, it is divided into red marinade and white marinade.

<> put the cut meat into the casserole, then put in the crushed ginger, sand kernels (sand kernels are sold in pharmacies, buy about one or two, as long as the shell), chop the dried chili peppers and sprinkle them into the casserole. Use Sichuan pepper and salt to fry the fragrance together, evenly spread the fried peppercorn salt on the ingredients and marinate for 6-8 hours, the purpose is to give the thick ingredients the first flavor, of course, not all ingredients need to be pickled, for example; Chicken feet, chicken wings and other thin meat, soaked. All finished products into the brine pot marinated, should be marinated on low heat, keep the brine like open not open state, marinate nine mature should turn off the fire, let the brine in the brine, soak for 30 60 minutes and then take out the drying ring.

Put the blanched pork belly into the casserole, add water to cover the pork belly, add cooking wine, ginger slices, and green onions, and bring to a boil over high heat. Water should be added enough at one time, and it is best not to add additional water during the stewing process, so that the marinade can be more thorough; In addition, when marinating beef, a piece of beef and cold water are blanched together, rinsed with cold water after blanching, and this step can not be saved, and the hot water and cold water are then marinated, so that the beef tastes better. Put a few eggs at the same time as the braised beef, the eggs absorb the meat aroma of the beef, the same is true for the braised meat, the braised meat should be soaked in the beef broth for 12 hours, the meat should not be cut into too large pieces, it is not easy to taste, and the soup of the first time the meat is boiled and kept for the next time the braised meat tastes better.

Before marinating, it should be cleaned and blanched. The difference between blanching marinated products is that the materials are all large pieces, most of them should be potted under cold water, the water should be boiled for about 10 minutes, fully blanched and then scooped up, and put directly into the braised soup.

The correct way to marinate the meat should be to have a secret seasoning, and then there is an old soup in it, and then it is accompanied by very fresh meat, and the meat tastes very good, and the heat must be mastered, and the time must be mastered.

1. Prepare a clay pot. Metal containers are not used to make braised meat, and braised meat should be boiled in clay pots, and the braised meat should be treated with water first. 2. Add the brine in front of the meat to submerge, and then add soy sauce (not more, depending on the color of the meat, mainly for color toning), half a catty of clear oil (the oil must be added, otherwise the marinated meat is like boiled), an appropriate amount of salt, put the marinated medicine bag in, boil over high heat, and cook over low heat to bring out the flavor.

3. Because there is rotten meat in the medicine, it should not be cooked, such as beef for 1 hour is enough, and the time for other meat can be shorter. Use chopsticks to prick the meat, and if the meat is rotten, take it out and enjoy it. (Remember to roll the pot to remove the meat from the heat after scooping it out, the cold pot is easy to spoil the soup).

4. A pair of medicines can be marinated many times, until they feel tasteless or the smell of the medicine is weak, take out the old medicine bag and replace it with a new pair of medicines (note that the soup cannot be changed when changing the medicine). Cook meat several times a year for 3-5 years without changing the soup, the older the better.

Braised meat should pay attention to adding more seasonings, and the marinated time should be longer, so that it will be more delicious.

1. Ingredients: a plate of braised pork, a cucumber, 100 grams of green garlic sprouts, three spicy millet, a spoonful of oyster sauce;

2. Cut the marinated pork into thin slices and put it on a plate for later use.

3. Remove the old and dead garlic seedlings, as well as the roots, wash them and then cut them into sections. Qingchai manuscript melon peeled and cut into slices, millet spicy seeds and chopped. All ingredients are ready.

4. Cook the pot with a small amount of raw oil, and fry the braised meat over low heat to make it fragrant.

5. Put the green garlic sprouts down and fry for another minute.

6. Then put the cucumber slices and chili peppers down and fry for one minute, 7. Finally, put a spoonful of salt and a spoonful of oyster sauce, and then turn evenly.

8. Turn off the heat, put it on a plate and serve it to eat, add cucumber and garlic sprouts and stir-fry it to taste less greasy.

Main ingredients: appropriate amount of pork belly and boiled eggs;

Auxiliary materials: garlic, cooking wine, water, star anise, rock sugar, dark soy sauce, light soy sauce;

Specific method: 1. Cut the pork belly into pieces and then put it in boiling water to blanch it, then take it out and drain it for later use;

2. Remember to put an appropriate amount of oil in the pot, put the green onion in it, and stir-fry slowly over low heat;

3. Continue to stir-fry a few times, and you can pick up the green onion when it turns golden brown;

4. Remember to leave the bottom oil in the pot, put the pork belly in and stir-fry, slowly roast it over low heat until it becomes golden brown, and then add ginger slices and garlic to burst the fragrance;

5. Tie up the previously fried meat pieces and green onions and ginger in a gauze bag, remember to tie them tightly, and then add hard-boiled eggs and seasonings;

6. After all the preparations, boil them over high heat, and turn to low heat for about ten minutes, until there is about one-third of the soup left.

The efficacy and role of braised pork are disturbed.

1. It has the effect of increasing appetite: we know that many marinated condiments are more popular with everyone, because they have a good appetizing and spleen-strengthening effect. In addition, the marinated raw materials used in life can also increase appetite on the basis of satisfying the body's vitamins, so it is a good appetizer;

2. It has the effect of promoting physical growth and development, helping to enhance memory, and is generally more suitable for teenagers;

3. It has the effect of improving iron deficiency anemia, because braised meat is rich in protein and fatty acids, which can provide heme and cysteine for iron absorption for the human body, so it has a good effect in improving iron deficiency anemia;

4. It has the effect of nourishing yin and moisturizing dryness and nourishing the kidney and blood, braised pork rice can be described as a delicacy in winter, which not only helps to eat but also helps the human body to absorb the nutrients it needs.

To make a delicious braised pork, you can follow these steps:

1.Choose good meat: Choose pork with a certain lean and fat ratio, such as pork belly or ribs. The meat should be fresh and tender, with a certain amount of fat, so that the stewed braised meat tastes better.

2.Prepare the marinade: The marinade is the key to the marinade and can be adapted to personal taste.

General marinades include light soy sauce, dark soy sauce, cooking wine, rock sugar, star anise, bay leaves, ginger slices, green onions, etc. You can add some spices such as chili peppers and bean paste to increase the taste according to personal preference.

3.Handling the meat pieces: Cut the meat pieces into pieces of appropriate size and blanch them with boiling water to remove the smell. Then rinse the blanched pieces of meat with water.

4.Stew the braised pork: Put the processed pieces of meat into the pot, add the marinade, and add enough water, a little more, to ensure that the pieces of meat are completely soaked in the marinade.

After boiling over high heat, turn to low heat and simmer slowly, the simmering time should be determined according to the size of the meat piece and the personal taste, generally need to simmer for 1-2 hours, until the meat becomes crispy.

5.Seasoning and juice reduction: The stewed braised pork can be seasoned again according to personal taste, and an appropriate amount of salt, chicken essence and other seasonings can be added. If there is too much soup, you can continue to cook for a period of time to reduce the juice to thicken the soup.

6.Remove from the pot and slice: Remove the stewed braised pork, let it cool and cut it into thin slices.

The above feast is a general step in making braised pork and can be adjusted according to personal tastes and preferences. Remember to simmer for enough time so that the pieces of meat can be crispy and taste better.

If you want the braised pork to be very flavorful, then a variety of spices are indispensable, and many spices are granular.

However, if you want to make the flavor of the braised pork more intense, then it is best to grind the spices into powder and then put them in the seasoning packet, so that the Xinqing braised meat soup will be very rich. After grinding the marinade into powder, it is best to wrap the marinade with gauze to prevent the marinade from sinking to the soup base and making the marinated meat unable to fully absorb the flavor.

However, it should not be tightened when tying, otherwise the fragrance of the marinade cannot be dispersed, and it is best to soak it in boiling water for half an hour after tying, so as to remove the medicinal smell in the marinade and stimulate the wonderful fragrance. The color of most of Huichen's braised pork is very red and bright, and if you want to make the braised meat beautiful, you must learn to boil sugar color.

If the sugar color is not boiled well, it is easy to cause the braised meat to be black in color and bitter in taste, and sometimes it is not even colored.

Positive: There are many factors to consider when making a delicious braised pork, such as the choice of ingredients, cooking time, and the use of accessories.

Here are some tips on how to make delicious braised pork.

1.Determine the proportion of marinade.

The marinade is the soul of the marinated meat, and it has a great influence on the aroma and taste of the meat. In general, the marinade should contain spices such as five-spice powder, cinnamon, star anise, tangerine peel, green onion, ginger and garlic, salt and sugar. The proportion of marinade may also vary slightly depending on the flavor and recipe of braised meat.

It is advisable to try different recipes of marinade according to your favorite taste and adjust its proportions appropriately.

2.Choose the quality of the meat.

A good braised pork must be of high quality. The quality of the meat has a great influence on the taste and fatness of the braised meat. Generally speaking, it is best to use parts with a certain amount of fat, such as pork belly or ribs.

If the meat is too lean, it will lack the flavor of the meat, and if it is too fatty, it will make the taste too oily.

3.Prep ingredients.

Before cooking braised meat, it is usually necessary to do some pre-treatment beforehand. For example, the Laughing Mask involves soaking the meat in clean water to remove foam, blood stains, or other impurities. Then, blanch the meat with boiling water to remove the fishy smell and other miscellaneous flavors of the meat.

4.Simmer time.

In order to boil delicious braised pork, it is necessary to master the boiling time. In the process of cooking braised pork, it is recommended to use low heat to simmer to give full play to the flavoring aroma of the marinade. The thickness and firmness of the meat should also be taken into account, and it takes about 1 hour to boil the braised meat to become soft and glutinous.

However, if you continue to boil, the meat will become unpalatable, so avoid boiling it for too long.

5.Refrigerated storage.

When the marinated meat is boiled, the rest of the steps are to remove the solids (i.e. meat) from the marinade, put it into an airtight container, soak it in the marinade, and store it in a suitable environment. It is recommended to put it in the refrigerator and store it for two more days, which will be more delicious and flavorful.

To sum up, there are many aspects that need to be taken into account when cooking a delicious and delicious braised meat.

Here are some basic steps and tips for making braised pork that doesn't taste good:

1.Choose good pork: Choose pork with a certain ratio of fat and lean ridges, fat meat can make the meat more tender. At the same time, make sure that the pork is fresh and has no odor.

2.Blanch first: Put the pork in a pot and add water to boil, skim off the foam and remove it for later use. This step removes dirt and odors from the surface of the pork, while also making the meat firmer.

3.Making the marinade: The marinade is the soul of the marinade, and different seasonings can be added according to personal taste. Generally, it includes soy sauce, sugar, star anise, cinnamon, Sichuan pepper, etc. The proportions can be adjusted according to your taste.

4.Soak the pork in the marinade: Put the blanched pork into the marinade and simmer slowly over a shivering or medium-low heat to allow the meat to fully absorb the flavor of the marinade. The length of time depends on the size of the meat and the taste of the individual, and generally needs to be stewed for about 1-2 hours.

5.Add side dishes: Side dishes such as vegetables or tofu can be added to your personal preference for added texture and nutritional value. It should be noted that the side dish should not be served for too long to maintain its tender taste.

6.Coloring: During the stewing process, you can use a small amount of dark soy sauce or light soy sauce to make the braised pork show a bright red color. But be careful not to overdo it, otherwise it will affect the taste.

The above are the basic steps and techniques for making delicious braised pork. The key lies in the selection of ingredients, seasoning and mastery of heat. It takes many trials and adjustments to make braised pork that meets your requirements in terms of texture and taste.