Braised pork with cola

foodstuff

750g of pork belly, 250g of cola, 25g of soy sauce, 0/0g of sugar/kloc, a piece of ginger and 30g of cooking wine.

Practice steps

1, pork belly washed and cut into pieces, put people in the pot and blanched. Boil the floating foam and remove it for later use.

2. Add a small amount of oil and10g of sugar to the pot to boil out the sugar color, stir-fry the pork belly with water to the highest color, and add ginger, cooking wine, boiled water, cola and soy sauce in turn.

3. Boil on a high fire, simmer for an hour, and then collect the juice.

Home-cooked braised pork

foodstuff

Pork belly, onion, ginger, ginger, dried Chili, rock sugar, star anise, cinnamon, fragrant leaves.

Practice steps

1, pork belly is washed and cut into pieces, cold water is put into the pot, onion, ginger and cooking wine are added, boiled, removed, washed and dried.

2. Stir-fry the pork belly in hot oil with rock sugar until it changes color. Stir-fry the seasoning, ginger, garlic, dried Chili, cinnamon star anise, fragrant leaves, 2 tablespoons of soy sauce, 1 spoon of soy sauce, 1 spoon of oyster sauce and a little salt evenly.

3. Add 2 bowls of hot water, bring it to a boil with high fire, and simmer for about 1 hour on medium and small fire, then collect it after high fire, and take it out of the pot and scatter chopped green onion.

Special braised pork

foodstuff

2 kg of pork belly, 25 quail eggs, green onions, ginger, garlic, fragrant leaves, star anise and cinnamon.

Practice steps

1, quail eggs are cooked in cold water, shelled, added with 1 spoon of soy sauce, marinated evenly for 10 minute, put in an oil pan and fried until golden tiger skin.

2, onion, ginger, garlic, pork belly cut into large pieces, fry oil, fry until both sides are golden, put a proper amount of rock sugar in the pot, fry until caramel color, pour pork belly and stir fry, add onion, ginger, garlic, star anise, fragrant leaves and cinnamon, stir fry.

3, add quail eggs, add 1 spoon cooking wine, 2 tablespoons light soy sauce, 2 tablespoons light soy sauce, stir fry and color evenly, add fresh water without ingredients, boil over high fire, turn to medium and small fire for 45 minutes, and then turn to high fire to collect juice.

Chaxiang braised pork

foodstuff

Pork belly, garlic, onion, ginger, cooking wine, soy sauce, soy sauce, rock sugar, tea.

Practice steps

1, pork belly wash and blanch, add some cooking wine and sprinkle with floating foam. After discoloration, pour it out and rinse it again with "warm water" (if cold water is used, the meat will become tight).

2, just add a little bit of di to the pot, stir-fry onions, ginger and garlic to make the oil more fragrant. Release the pig and stir-fry it until it is slightly golden. Fan the fat out so that it won't be greasy when you eat it.

3, pour people's tea, you must not have meat. Next, season soy sauce, soy sauce and rock sugar for the first time, and you can also add less cooking wine.

4. Cook slowly on a small fire to ensure that there is enough water in the pot. Cook for an hour or so, turn to high heat to collect juice, stir fry and take out the pan!

Braised pork with fermented bean curd

foodstuff

700 grams of pork belly, ginger, onion, dried red pepper, pepper, star anise, cinnamon and fragrant leaves. Seasoning: salad oil, crystal sugar, 2 tablespoons soy sauce, 2 tablespoons soy sauce 1 tablespoon cooking wine, 3 pieces of fermented bean curd and 3 tablespoons of fermented bean curd.

Practice steps

1 Wash the pork belly and cut it into pieces, which can be slightly larger. Put the cut pork belly in cold water and add ginger slices, onion slices and cooking wine.

2. Boil the fire, sprinkle the floating bed and wash it with warm water for later use. Mix the fermented bean curd with the fermented bean curd, and crush the fermented bean curd with a spoon.

3, put oil in the pot, put the rock sugar, heat it on low heat until the rock sugar melts, and wait until the color becomes dark and slightly caramel and stir-fry with human flesh. Stir-fry the spices prepared by people, add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, soy sauce 1 tablespoon, and stir-fry the rotten milk until the pork belly is evenly coated with sauce.

5. After the fire is boiled, cook it for about an hour on low heat. Finally, the juice is collected by fire until the oil and soy sauce are separated.

Shanghai braised pork

foodstuff

Pork belly, rock sugar, yellow wine, raw rice, onion, soy sauce, cooking wine, salt.

Practice steps

1, blanching: cut the pork belly into small pieces, put cold water in the pot, let the pork belly go, boil it for 2 minutes, remove the meat and rinse it for later use.

2. Put the diced pork in the pot, put the slices and petals into it, give off the fragrance, stir-fry the pork belly, and stir-fry until the pork belly is brown, about 8 minutes. Pour out the excess oil, rice wine, soy sauce and crystal sugar, stir-fry evenly, and let the spring onion knot.

3. Add water without pork belly, about 1000ml. After the fire is boiled, cover the pot and simmer for 30 minutes.

4. Take out the onion and ginger, add human salt, and then open the lid on the fire for about 10 minute. You have to watch the pot when you collect the juice, stir it from time to time to prevent it from sticking to the pot, just a little soup left.

Huang Laoshi has the same style of anhydrous braised pork.

foodstuff

Pork belly 500g, onion, shame, star anise, fragrant leaves, rock sugar, yellow wine.

Practice steps

1, pork belly is rinsed and cut into small squares.

2. Put a proper amount of clear water into the pot, put ginger and onion into the pot with cold water, and continue to cook the pork belly for 1 min after the fire is boiled, so as to remove some grease and impurities from the pork belly, and then pick up the pork belly after boiling.

3, do not put oil in the pot, pour the pork belly and stir-fry it with medium heat, and fry some fat in the fat, with a yellowish surface;

4, pour the rock sugar and stir fry. If you don't like it too sweet, you can put a little less, and everyone can adjust it according to their own taste;

5, pour the yellow wine without pork belly, don't drain it, add two spoonfuls of soy sauce+two spoonfuls of soy sauce+two spoonfuls of cooking wine, turn to low heat for 45 minutes after the fire is boiled, and collect the juice until the juice is thick, sprinkle with chopped green onion.

Pork belly with dried bamboo shoots

foodstuff

500g pork belly, 35g dried bamboo shoots, 2 shallots, ginger 1 small pieces, 2 tsps soy sauce, 2 tsps cooking wine, and sugar 1 tsp.

Practice steps

1, cut the meat into cubes, put it in a casserole, add water, boil it for 5 minutes, take it out and wash it, and wash the onion and ginger for later use.

2. Wash the casserole, put the meat into the casserole, add onion, ginger, cooking wine, 1 tsp soy sauce, half a tsp white sugar and cold water, after the fire is boiled, simmer for 90 minutes, then change the fire to make the soup thick, and take out the pot. Put the skin down and put the meat piece by piece in the bowl.

3. After soaking the dried bamboo shoots in warm water, wash them, cut them into sections, squeeze out the water, put them into the broth, add half a teaspoon of sugar and 1 teaspoon of soy sauce, boil them with high fire, then simmer them with low fire for about 20 minutes, and pour them into the human meat bowl.

4. Cover the bowl tightly, steam it in a steamer for 15 minutes, take it out, turn it over and buckle it in the plate.