Question 1: What kind of dishes are delicious with braised pork? Type 1

1. Cut the purchased pork belly (the kind where lean meat and fat meat are stacked) into 1 cm square (the thickness does not matter, just the length and width);

2. Put oil in the pot (put more), heat it and add a spoonful of sugar (white sugar is also acceptable) (you can put more), Fry until it becomes mushy (there should be thick smoke coming out of the pot at this time, don’t be afraid). Pour in the cut meat and seasonings (thick slices of ginger, garlic cloves (do not break them), cinnamon, dried chili, star anise, orange peel (not tangerine peel)), stir-fry over high heat for three minutes, when the meat becomes

3. Add an appropriate amount of salt, one spoonful of dark soy sauce, 1/5 spoonful of vinegar, half a spoonful of sugar, two spoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged 3. mm, bring to a boil over high heat (it starts to smell fragrant);

4. Pour into the stew pot and simmer over low heat for 1 and a half hours. At this time, the soup should be very little and thick (if there is too much soup, you can use high heat) Collect the soup, but stand aside and watch), add green peppers (not very fat bell peppers), add some coriander, then taste for saltiness, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and eat another piece secretly without others knowing.

Type 2

Braised pork can be said to be a common dish. Different places and different people have different recipes. I just came out and offered a dish of braised pork to explain the slander to you, Brother Tao and Sister Tao.

When buying meat, be sure to buy pork belly with the skin on. Fatty meat and lean meat are basically half and half. Be sure to buy pork belly with the skin on, otherwise you won’t make it at all.

Wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Just take the pot and pour an appropriate amount of oil (I use peanut oil). When the oil is hot, put the meat into the pot and fry! The process of frying is indispensable. Firstly, it removes the lard from the fat meat so that it does not taste greasy. Secondly, it can increase the flavor of the meat (personal experience...the fire should not be too strong) and fry until the outside of the meat is slightly golden. , cease fire, take out the meat and pour out the oil.

Take another pot, pour an appropriate amount of oil, add onions, ginger, and peppercorns and stir-fry. Special reminder: add garlic, pat it lightly, peel it, do not cut it, put it in whole, at least one head, together Stir-fry until fragrant, and then very important - don't forget to add sugar! Rock sugar is best, white sugar is also acceptable, at least 1 tablespoon (I put 2 tablespoons), don’t be afraid of adding too much, meat loves sugar. Then pour in soy sauce, not too much. Be quick or the sugar will burn.

After the juice is boiled, pour in the fried meat, stir-fry, pour in water (bone soup is best, but unfortunately I don’t have time to cook it), and then - put it in the pressure cooker! (If you have time or don’t have a pressure cooker, simmer it slowly, at least for an hour. The simmering the better, don’t forget to add water during this period). The water in the pressure cooker should be enough to slightly cover the meat. Add salt, add aniseed, bring to a boil over high heat, cover and simmer for 25 minutes, then stop the heat and let it cool naturally. When the pressure is gone, open the cover, then turn on the heat again to reduce the juice. When the juice is thick, , add a little MSG, stop the heat and take out the pot, until fragrant

The third method

Cut the white meat into pieces of appropriate size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (Secret recipe: It’s best to add some white wine!)

Prepare the seasonings first: pepper, aniseed, cinnamon, ginger, green onion, cooking wine, soy sauce

Put a little oil in the wok, Add white sugar and stir-fry the sugar color.

After stir-frying, add the prepared seasonings and meat immediately! (As soon as it starts to bubble, add something!)

According to your personal preference, you can also add some dried chili peppers and fry them together. The color will be brighter and the taste will be richer

Once the color is done, you can add water, and then wait for the water to boil~~~

After the water boils, just lower the fire and simmer! (My personal experience is two hours)

When there is not much water left, add salt and use high heat to collect the juice!

How to make braised pork

There are many ways to make braised pork. The key is to cook out all the oil in the fat. The coloring of the sugar is also critical.

1. Cut the pork belly into mahjong-sized cubes, put it in a pot and cook for ten minutes. Then wash the meat with cold water.

2. Put a little oil in the wok, put a cup of sugar (a small teacup used for drinking tea in restaurants), wait for the sugar to melt slowly, stir in one direction

at a constant speed , wait until the sugar melts and bubbles, pour the meat into the pot and stir-fry so that the sugar hangs evenly on the meat. This step is called sugar coloring.

3. Pour water into the wok. It is better to cover the meat with two fingers. Put four green onions in the pot, cut into sections; a few slices of ginger; two strawberries; eight star anise

; the ratio of salt, sugar and MSG is 2:3:2; if the color is not enough, add a little dark soy sauce Color.

4. Turn on high heat, then turn to medium heat and cook for at least 40 minutes until the meat is very soft (if you are not sure, pinch it with your hands

That’s it).

Notes:

1. After putting all the ingredients in the pot, the soup should taste a little salty.

2. The fire should not be too high, and the soup should be slightly boiled. Otherwise, steam...gt;gt;

Question 2: What vegetables are delicious with braised pork? What's going on? You can serve it with some green vegetables

Some vegetarian dishes.

Cold water spinach, fried broccoli and peanuts, scrambled eggs with tomatoes, scrambled eggs with green peppers, roasted yuba, and cold bean curd

Question 3: What dishes are recommended to go with braised pork and potatoes? , beans, tofu, with detailed instructions:

Braised pork and potatoes

Ingredients

Pork (350g) Potatoes (3 pieces)

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Seasoning

Onion (15g) Ginger (10g) Garlic (5 cloves) Peanut oil (30ml) Salt (2g) Cooking wine (15ml) Dark soy sauce (10ml) Raw Smoked (15 ml) white sugar (20 g) vinegar (5 ml) star anise (1 piece) pepper (2 g) monosodium glutamate (2 g)

Kitchenware

Wok

1. Wash the pork and cut into small pieces. Chop onions, ginger and garlic.

2. Put oil in the pot, add onion, ginger, garlic and star anise and stir-fry until fragrant. Add the meat pieces and stir-fry for 2 minutes.

3 Add cooking wine, dark soy sauce, light soy sauce, sugar, pepper and vinegar and stir-fry evenly.

4 Add enough water, bring to a boil over high heat, and simmer over low heat for 40 minutes.

5 Wash and peel the potatoes, cut into small pieces and put them in the pot.

6 Bring to a boil over high heat, then simmer over low heat for 20 minutes.

7 Add salt and MSG to taste.

8 Remove from the pan and serve.

Question 4: What are the delicious dishes to go with braised pork? China Garden Network cyw51 tells you that putting taro and broccoli in braised pork is very good. I will introduce to you a kind of braised pork with taro. How to do it.

The first step

Prepare materials, 200g pork, 200g taro, 10g carrots, 100g potatoes, one spoon of salt, one spoon of chicken essence, one spoon of vegetable oil, one spoon of soup, two soy sauces spoon, 5g cinnamon, 5g fennel.

Step 2

Cut the meat into pieces, or peel the taro, radish and potatoes and cut into pieces for later use.

Step 3

Put an appropriate amount of oil in the pot and wait until the oil is hot. Add the meat cubes. Then, when the meat changes color, add the potatoes and carrot cubes and fry them together. .

Step 4

Then add a piece of taro and stir-fry, then pour in some soy sauce. Add water, fennel, cinnamon, chicken essence, sugar, salt, cover the pot and wait until the water dries.

Question 5: What vegetable is best to use as a base for braised pork?

Question 6: What vegetables are delicious with braised pork? Potatoes, rapeseed hearts, cowpeas, bamboo shoots, cucumbers, burdock ,pumpkin. Have fun.

Question 7: What kind of vegetables can be paired with braised pork? Carrots or potatoes can be used, or not. You can add some hot peppers, or you can add lettuce, celery, etc., they are all good. .

Question 8: What kind of vegetables goes best with braised pork? Dried prunes, vegetables and bamboo shoots are both good ingredients. Potatoes can also be added, but it is not advisable to add too much. If you add too much, you will not be able to finish it all at once, and you will have to reheat the potatoes multiple times. Easy to burn. If you like eggs, it is also good to put a few hard-boiled eggs in the braised pork. It would also be good to put some thousand-sheet (hundred-page) knots.

It is good to put some dried beans, dried bamboo shoots, Maqiao tofu, Baiye knot, wide vermicelli (sweet potato vermicelli), boiled and peeled eggs (quail eggs), etc. Instead of adding many kinds at the same time, usually only one kind is added.

In fact, the side dishes are mainly based on your own preferences. Just make whatever flavor you like.

Question 9: What vegetarian dishes are delicious with braised pork? Braised pork can be served alone, or you can add some side dishes. Depending on the season, the colors are constantly updated, so you can never get tired of eating it all year round. In spring, add bamboo shoots to roast the pork. Peel the fresh bamboo shoots, wash them and cut them into hob pieces. Add them to the braised pork and add an appropriate amount of salt until the bamboo shoots and meat are crispy. In summer, you can roast pork with salted fish or roasted pork with molded dried vegetables. Soak the salted herring in cold water to remove part of the salty taste, wash and chop into pieces, fry them in oil first, add onion, ginger, and rice wine to remove the fishy smell, then put them up. After the braised pork is simmered for half an hour, add the fish pieces and continue to simmer. In half an hour, the meat will be crispy and the fish will be crispy too. Salted fish and braised pork, the meat is fresh and fishy, ??and has a unique flavor. It is a special meal on a hot summer day. Wash the Shaoxing dried vegetables and simmer them in a pot at the same time as the blanched and cut rib meat. After cooking, put it into a bowl and steam it for half an hour before eating. The more times and the longer the steaming time, the better the taste. After being steamed for many times, the fat meat melts into the dried vegetables. The vegetables are dark and shiny, delicious and mellow, which is wonderful. Another characteristic of roasted pork with molded dried vegetables is that after being steamed several times, it can be left at room temperature for many days without deteriorating, so it is a summer home-cooked dish in Ningshao area. In autumn, chestnuts can be used to roast meat. After the braised pork is simmered and the juice is removed, add the cooked chestnut meat that has been peeled and coated. The meat will be crispy and the chestnuts will be crispy. Braised pork with chestnuts is sweet and delicious

Question 10: What kind of dishes should be paired with braised pork? 1. Braised pork with chestnuts: Take 800 grams of fresh chestnuts, cut them with a knife, put them in a pot and put them in cold water. Bring to a boil, remove from the heat, peel off the chestnut shell and take out the chestnut meat. After the braised pork is cooked, turn to high heat to collect the thick juice. Add chestnut meat and cook together until the meat is rotten and the chestnuts are rotten. The food is sweet and delicious.

2. Braised pork with water chestnuts: Take 650 grams of fresh water chestnuts, wash, cook and remove the shells. Cut the water chestnuts into two pieces, and after the braised pork is boiled, add it over high heat to collect the thick juice until the meat is tender

3. Braised pork with yuba: Take 300 grams of yuba and soak it in warm water. After about 3 hours, when it is fully developed, cut it into inch-long sections with a knife. After the braised pork is cooked over low heat, turn to high heat and add the thick sauce. Squeeze out the water from the cut yuba and put it in until the meat is tender.

4. Braised pork with louvers: Take 4 louvers, cut them into long strips, and then tie them into knots. Wait for the braised pork to thicken and then add it in until the meat is tender.