The ingredients of Grandma's braised pork are: 1 kg of pork belly
Seasoning: 1 tablespoon of oil, 4 slices of ginger, a pinch of shallots, a proper amount of cooking wine, proper amount of soy sauce, 3 tablespoons of sugar and 1/2 teaspoon of salt. How to cook Grandma's braised pork is delicious. Speaking of braised pork, There are many ways to cook braised pork, such as Sichuan style, improved taste, and grandma braised pork, which Jiangnan people like. When cooking, the choice of taste can be adjusted according to their own preferences. Generally, northerners like to stew braised pork with some peppers and aniseed, while Jiangnan people like sweet and fragrant taste, so they can add and subtract seasonings appropriately to taste. The grandma's braised pork introduced below is of Jiangnan taste, and it melts in the mouth and is very delicious.
Practice:
1. Boil the water in the pot, add 1 tablespoon of cooking wine, scald the pork belly in the boiling water, and then remove the meat for later use. 2, oil pan, medium heat 5%, add sugar (brown sugar and white sugar can be), slowly melt the sugar, add pork belly and stir fry for a while, then add the knotted shallots and ginger slices. After seeing the color of the meat stir-fry, put some soy sauce and yellow wine to continue stir-fry (the yellow wine can be 5ml~1ml). 3. Take a medium-sized pot, put the fried meat into the pot, stir it to see how much water is in it, and add a small amount of water, which is about 2/3 of the meat. After the fire is boiled, simmer it slowly. When stewing, try to see if it is crisp with pointed chopsticks. After it is crisp, turn on the fire, drain the juice, and add chopped green onion to the plate.
Pettitte:
1. When melting sugar, don't be impatient, and simmer slowly in the middle fire, otherwise it will be easy to burn the bottom. 2. The ratio of yellow rice wine to clear water is not fixed. If you like the taste of wine, you can add more yellow rice wine and less water. Finally, the position of water depends on the draught of the pot you use. If it is a kind of waterless pot (for example, Zyrnior pot, Fishler pot, etc.), you can stew it slowly without adding clear water. Mao Shi braise in soy sauce meat practices introduce the cuisine and its effects in detail: home-cooked recipes, recipes for people working in low-temperature environment, recipes for nourishing yin, recipes for fattening and recipes for anemia
Taste: sweetness technology: making materials of fried Mao Shi braised pork: main ingredients: pork ribs (pork belly) 5g
seasoning: lard (refined) 2g, ginger 1g, soy sauce 15g, crystal sugar 1g, cooking wine 5g. Teach you how to cook Mao Shi braised pork, and how to cook Mao Shi braised pork is delicious. 1. Boil pork belly with water, remove it, wash it and drain it;
2. Remove the oil pan and add a proper amount of sugar until the sugar turns brown and bubbles;
3. Pour in the meat and stir fry quickly, and be careful of oil spillage;
4. Stir-fry for a while as much as possible until all the meat pieces are evenly turned into a beautiful reddish brown;
5. Add Shaoxing wine, ginger, soy sauce and other seasonings, add a little water and cook for 2 minutes on low heat;
6. when the soup is thick, take the pan.