How to use a pressure cooker to stew pork

1, pressure cooker stewed pork practice one

Main ingredients: skinned pork 850 grams

Seasoning: 60 grams of cooking wine, salt, monosodium glutamate, part of the spices, sugar 100 grams.

Practice: appropriate amount of oil in the pot after boiling, put oil star anise, cinnamon, dry pepper, pepper, garlic, chili. Pork with ginger and cooking wine blanch, skim off the foam, cut into cubes and spare. Add a small amount of oil and a lot of sugar to the pot, simmer to a light red color and then transfer to a standby bowl. Continue to simmer the sugar in the same pot, but do not wash it, put in the pork and pour in a small amount of sesame oil. Fry on medium heat for 1 minute, then add half of the brown sugar syrup. Add a small amount of boiling water and let it boil until it is almost dry and the soup thickens. Add the remaining brown sugar syrup, sesame oil, and stir in each piece of meat, and cook over low heat for a while. To the red color has been revealed, once again release the water, cooking, cover the pressure cooker lid, simmering for about 30 minutes. Soup color becomes red and then put salt.

2, pressure cooker stewed pork practice two

Materials: pork 300g, 4 dried chili peppers, cinnamon 2g, star anise 2g, garlic 1 whole

Seasoning: broth 800ml, lard, wine 2 tablespoons, 2 tablespoons of soy sauce, 1 tablespoon of honey, sugar 15g, salt, chicken essence.

Making: Wash the meat, cold water in a pot, boil over high heat and skim off the foam and cook for 2 minutes after turning off the heat. Scrape the skin of the meat, cut into 2.5cm square pieces of meat. Slice the garlic and the dried chili pepper. Heat a small amount of oil in a pan and sauté the garlic, dried chili peppers, cinnamon and star anise over low heat. Pour in the meat and stir-fry, stir-fry until brown and then put out. Put a small amount of oil in another pan, add sugar and simmer over low heat. Quickly add the sautéed meat and stir-fry until evenly colored. Add the wine, soy sauce, salt, pour in the soup, high heat to boil, cover the pressure cooker lid, simmer for about 30 minutes.

3, pressure cooker stew pork points

Meat should be cut larger. Pork contains water-soluble fresh nitrogen-containing substances, the more pork stew release, the stronger the flavor of the broth, the flavor of the meat will be relatively diluted, so the stewed meat cut to be appropriately large, to reduce the meat of fresh substances escape, so that the meat flavor can be more than a small piece of meat, fresh and beautiful.

Don't cook with high fire. Because one is the meat encountered rapid high heat, muscle fiber hardening, the meat is not easy to cook; two is the meat in the aromatic substances will be evaporated with the fierce cooking water, so that the aroma is reduced. In the stew, add less water to make the soup flavorful.