Question 2: How to make braised pork with the sauce package of braised pork sold outside? Search online, many practices.
Question 3: How to make braised pork in gravy?
Weekend is the day when I clean the refrigerator. Old people at home love to buy food too much and often buy too much. If it doesn't burn, it can only be put in the refrigerator.
This time, I dug up a big bag of pork belly. The meat is still fresh and delicious. It always feels stale when frozen. When I was thinking about how to cook it, I saw a bowl of gravy next to it. On a whim, I marinated pork belly in soup that had been marinated several times. As a result, braised pork was very popular and a plate was full. At noon on a hot day, LG actually only ate the remaining pieces in the picture that were slightly fatter.
Marinade: pepper, pepper, fennel, five-pointed star, ginger, onion, cinnamon, soy sauce, a little sugar, and the materials are controlled according to your own taste.
Marinate pork and beef several times.
Smile, smile, my Lord's kitchen, smile, my Lord.
material
pork belly
A salty sauce with spices, used to stew meat.
The practice of braised pork
Pork belly, scalded with boiling water, put in marinade, and simmer on low heat for about 1 hour after the fire is boiled.
Turn it over in the middle, and be careful not to stick to the pan.
Brief introduction of marinade formula.
Question 4: What seasoning does braised pork need?
Cooking braised pork is simple and simple, complicated and complicated. I learned it from a senior at first. The key is to fry brown meat. After several failures, I feel a little bit, but after all, the technology is unstable. Now my senior has gone to Tongji to cook, so I'm busy with my studies, so it's not easy to disturb. Later, I heard from a friend that the authentic braised pork does not need to fry the brown meat, but only needs soy sauce, cooking wine and sugar, just like the ultimate in martial arts. So I tried the simple and extreme method of braised pork.
Blanch pork belly with boiling water to remove dirt and cut it into mahjong tiles. For example, in a cold water pot, remember to boil the water without meat, skim off the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, roll it again, add white sugar (in fact, brown sugar, white sugar and rock sugar can be used, depending on personal materials), and cook slowly on low heat. At this time, you should pay attention to turning over to prevent the pan from sticking. Attached is the copy I did for you last weekend, haha.
Dumen braised pork
I didn't expect so many people to be good at braised pork. This dish is not only appetizing, but also cooked by myself. I learned braised pork from my mother, who is a master of Sichuan cuisine, and braised pork is different:
1. Heat the oil, add two spoonfuls of sugar and ginger slices, and stir-fry for a while.
2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.
3. Adding water will overflow the meat. Add a little soy sauce, salt, and China vinegar (two! ), four or five petals.
4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pot. I must cook braised pork once a month or two. Ginger is more delicious than meat. No, better than meat. :-)
Family practice of braised pork
Generally speaking, braised pork in restaurants or other places is complicated, and it is difficult to fully realize it at home. Here is a recipe for home cooking for your reference. First, select some pork belly and cut it into pieces with a length of 3 cm and a width of 1 cm, and the size should be as uniform as possible. Remember, be sure to wash your hair clean and wash it repeatedly with water. (Otherwise, the meat has a strange smell. )
Secondly, prepare seasoning: onion, cut into sections; Garlic, cut only one knife per petal; Ginger, cut into sections; Zanthoxylum bungeanum, yes; Anita, two; A small piece of cinnamon. Put these in a bowl for later use. Third, put the iron pot on the fire, add water, bring it to a boil, put the meat in the pot, skim off the floating foam, take it out until the meat is slightly hard, and drain the water. This can also remove the strange smell of meat. Fourth, take a casserole, add a little water and put it on the fire. Fifth, take an iron pot and put it on the fire. Hey? Otherwise, it is extremely difficult to eat. 6. Put the seasoning into the pot, stir fry and add a little soy sauce. Seventh, put the meat into the casserole and add some green water. Cooking. Eighth, turn off the fire for about 50 minutes after boiling. Ninth, add cooking wine and salt and cook for 15 minutes. Tenth, serve food! Master the quantity of each part, and it will be better to practice it several times. This method is very suitable for family production.
Question 5: I bought braised pork seasoning. Why do I usually cook braised pork myself? I didn't buy ready-made seasoning from the supermarket. I mainly put sauce, soy sauce and sugar in the braised pork. It is best to use pork belly with skin, which is delicious and delicious. Full of color, smell and taste, it makes people have an appetite.
Question 6: Introduction of Braised Pork Package The characteristics of Braised Pork Package are salty, sweet, fragrant, fresh, bright in color, full of meat flavor, fat but not greasy.
Question 7: Use the braised pork seasoning package sold outside. Whether to put it down depends on how much raw materials you use. In this dish, I usually wait for the meat to be colored, add boiling water, add two or three aniseed until the meat is rotten, add salt and monosodium glutamate.
Question 8: How to cook the braised pork of Qiao Xiangpo's braised pork set? Braised pork bun has the characteristics of salty, sweet, fragrant, fresh, bright color, full meat flavor, fat but not greasy.
It can realize the standardized production of products of small and medium-sized enterprises and ensure the consistent flavor of each cooking;
You can choose different meats, such as pork, chicken, beef and so on.
Using the braised pork package, you can present a beautiful braised pork for your family;
You can also marinate more meat at home, then wrap it in plastic wrap and put it in the refrigerator.
So it's convenient to take whatever you want. In addition, braised pork can be cooked in a microwave oven.
Question 9: How to use the braised pork seasoning package in detail?
Step 1: Cut the pork belly into 15 ~ 20g pieces. Of course, you can cook more, marinate more (ignore it), then wrap it in plastic wrap and put it in the refrigerator for later consumption.
Step 2: Add a small amount of soy sauce and cooking wine to the prepared ingredients and mix well (that is, the seasoning you bought).
Step 3: Add all seasonings into the meat, mix well and marinate for about 30 minutes.
Step 4: add water with the same weight as the braised pork, put it in a pot with braised pork pieces, boil it with strong fire, and then stew it with low fire; You can also cook in a microwave oven.
Suggested cooking time:
Pork belly: more than 40 minutes
Question 10: How to use braised pork seasoning powder?
Ingredients: pork belly Accessories: ginger slices, soy sauce, garlic cloves, star anise, pepper, rock sugar, yellow wine and salt.
working methods
1, pork belly ribs with skin washed and cut into large pieces.
2. After the wok is heated, pour a little cooking oil, add star anise and pepper and stir fry.
3. Then add ginger slices and stir-fry garlic cloves a few times.
4. Stir-fry the meat in yellow wine for a while.
5. Add soy sauce, salt, water and crushed rock sugar, fragrant leaves and cinnamon.
6. After the water is boiled, skim off the floating foam.
7. Cover the pot and stew for two hours.
8. Open the lid and turn to medium heat to collect the juice until the soup is sticky, and then turn off the fire.