What do you think is the difference between the braised pork made by your mother and the ones you ea

The braised pork made by my mother is a thousand times more delicious than the braised pork eaten outside, because it has the taste of love in it, and it is more clean, hygienic and nutritious.

I think the braised pork made by my mother is more delicious than the braised pork made outside, and it is more hygienic, and the taste of my mother's cooking when I was a child, and the taste of my mother's cooking is not so good when my aunt eats outside.

The braised pork made by my mother is, because the meat is much better than the outside, so the taste will be much better, and some of the oil and meat outside are not good.

Of course, it's different, the outside is all condiments, and then we get the smell of diesel in our own house, and my mother must be delicious.

I think the braised pork made by my mother has a feeling of home, although it is possible that the outside is more delicious, but I feel that it is all some flavor or something, but the taste of my mother's cooking is unique.

The braised pork made by my mother has a feeling of home, and the braised pork I ate outside only tasted its taste, but I couldn't eat it, that feeling of home.

The braised pork made by my mother is always the best, because it represents the taste of home, and no matter how delicious the braised pork outside, it can't be replaced.

The braised pork made by my mother has a taste of home, the braised pork is oily but not greasy, and it is very smooth to the mouth, and I will let my mother make it every time I go home.

Of course it's different, it's not as delicious as outside.

Because my mother's cooking has the taste of home and love, I think those are really much better than the ones outside.

I think there are too many things to add to the braised pork outside, and my mother makes the purest and most hygienic, so I like my mother the most.

Braised pork is one of the hot recipes. With pork belly as the main ingredient, it is best to choose three layers of meat with fat and lean sides. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth.

Braised pork is widely spread throughout our country and is a famous popular dish.

The story of braised pork.

It is rumored that when Su Dongpo was an official in Hangzhou, he organized migrant workers to build an embankment in the West Lake, doing a good deed for the people. In order to thank Su Dongpo, during the Spring Festival that year, men, women and children in the city carried pigs and wine to him to greet the New Year. It was difficult to resist the enthusiasm, so Su Dongpo accepted the pork.

Later, he had the pork cut into cubes, burned red and crispy, and then distributed the meat to them door-to-door according to the roster of migrant workers for the Chinese New Year. When the common people saw that Su Dongpo did not forget the migrant workers, they loved him more and more, and called the meat he sent "Dongpo meat" (braised pork). Eat Dongpo meat to feel more delicious.

Why is the braised pork you make not tasty? The point is that without this step, it's no wonder it's greasy.

Why is the braised pork you make not tasty? In fact, this is not to say that you are not good at cooking, the key is that this step is missing, that is, blanching, when many people make braised pork, they directly fry the washed and cut pork belly in the pot, so that the fried braised pork tastes bad, no wonder it is very greasy, so before cooking braised pork, you must blanch the pork belly, blanching can remove the blood foam and part of the fat in the meat, and the braised pork will taste better after blanching.

Next, let me introduce the method of making braised pork very delicious:

Step 1: Clean the pork belly and blanch the whole pork belly in boiling water for 30 seconds;

Step 2: Remove and rinse under the faucet until cool, cut into thick pieces, put them in a pot of boiling water and blanch for 30 seconds; Remove it again and rinse it under the faucet until it cools through, put it in a pot of boiling water and blanch it again for 30 seconds, remove and drain the water;

Step 3: Put oil in the pot, add cinnamon, bay leaves and star anise in cold oil, and fry over low heat to bring out the fragrance;

Step 4: Add the pork belly and stir-fry together;

Step 5: Stir-fry the pork belly until lightly browned on both sides;

Step 6: Add rock sugar or brown sugar, dark soy sauce and light soy sauce and salt;

Step 7: Stir-fry evenly to color each piece of meat;

Step 8: Add hot boiling water that has not covered all the ingredients, do not cover the pot, bring to a boil over high heat, and skim off the foam;

Step 9: Add ginger slices and dates, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes for 1 hour;

Step 10: Reduce the juice over high heat;

Step 11: Stir-fry while collecting the juice;

Step 12: Wrap each piece of pork belly in the sauce until the sauce is thick.

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.

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.

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 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.

In our lives, there are many meat foods and many methods, but everyone must be most familiar with braised pork! It is also the most popular, men, women and children love to eat, fat and thin, chewy, and of course, I also love to eat.

So today, I will introduce you to a family version of the braised pork method.

Start by preparing the main ingredient: evenly fattened pork belly.

The ingredients are: dried chili, Sichuan pepper, green onion, ginger, a little garlic, and an appropriate amount of rock sugar.

First, wash the pork belly first, then cut it into cubes about two centimeters in size, cut the shallots into pieces for later use, and cut the ginger and garlic into slices for later use.

Second, pour cold water into the pot, pour the pork belly into it, blanch it, skim out the foam, cook for about two minutes, soak it in cold water, rinse it, and wait for later use.

Third, pour cold oil into a hot pan, pour in green onions, ginger and garlic and stir-fry until fragrant.

Fourth, pour in the washed pork belly and stir-fry in the pan for about five minutes until the oil in the pork belly is fried.

Fifth, add an appropriate amount of dark soy sauce to color, stir-fry a few times, until the dark soy sauce is evenly colored, then add water, submerge the pork belly, add more water and less depending on your personal hobbies, if you want to eat a little softer, add a little more water, and then continue to add an appropriate amount of salt, rock sugar, cover the lid, after boiling, change to medium-low heat, and cook slowly.

Sixth, after cooking, collect the juice on high heat, see that the juice is almost done, take out the meat, and now you can start to fry the sugar color, this step is very important, put in the appropriate amount of sugar, keep stirring, at the beginning, you will see the sugar bubbling big bubbles, continue to stir until the big bubbles disappear, and add water when you see the small bubbles start, so that the sugar color is fried.

7. Then pour in the pork belly, add light soy sauce, a bowl of hot water, an appropriate amount of star anise, salt, and continue to cook. When the soup is almost done, turn on the low heat until the soup is gone. Pay attention to when you see that there is little juice, turn the meat more, so as not to paste the pot, and when the soup is finished, the meat has been evenly colored.

Eight, the juice is collected, just sprinkle the chili, green onion, ginger, garlic a little more in it, stir-fry evenly, this family version of the braised pork can be fished out, remember to put the other ingredients on the plate, just take out the meat, put it on the plate, sprinkle a little green onion, decorate, you can eat.

Note: You can also sauté the sugar first, then add the pork belly, and then continue.

Three, four, five steps.