Ingredients: fresh pork1000g (with skin on the back buttock), 500g chicken leg.

Accessories: ginger, onion, cardamom, fermented bean curd, aniseed, salt and white wine.

Exercise:

Dice pork (length 2cm, width 1.5cm), chop chicken legs into small pieces, put them in cold water, heat them until the water boils, take out chicken pieces and pork pieces, and drain the water; Pour the oil and sugar into an iron pan, heat and stir with a shovel until the mixed color of the oil and sugar becomes dark and bubbles; After one minute, add chicken and pork, stir, pour soy sauce, stir, add water, add auxiliary materials, cover, bring to a boil, turn off the heat, occasionally turn it over with a shovel, and simmer.

Attachment: A plate of refreshing pickles. Forget it if your stomach is not very good:)

Braised pork

If you want to buy pork belly with skin, you must be fat and thin, or lean meat will burn like dry wood. Cut the meat into pieces the size of walnuts, and each piece should be fat and thin. Don't cut it small, because the meat will become smaller after stewing for a long time. Cut onion, ginger and garlic into sections for later use. Wash the cut meat, then put a little plain oil in the pot, stir-fry the meat and stir-fry the fat inside. Put the prepared onion, ginger and garlic into the pot, add soy sauce and cooking wine, but pay attention to the taste. You don't need to put salt, just copy the oil to taste. A drop or two of vinegar will remove the smell, a little sugar, it is best to put some coke in it, and then you can also put a little dried pepper down. Add water and start to simmer. Keep adding water. Don't dry the pan. It takes several hours to stew until the skin is covered. Haha, try it?

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.

Braised pork

Let's make a braised pork. ) I will fry the meat in the oil pan first, so that the skin and fat are partially degreased or fried crisp. Fish out the fried meat and put it aside.

Then stir-fry some dried peppers, onions and ginger in the oil pan, and then pour the meat in. Then put some rice wine, more sugar, less salt, and finally stop-I always thought that the key to braised pork was soy sauce, and many soy sauces abroad could not make braised pork at all, which was a complete mistake: PP

I occasionally use domestic straw mushroom soy sauce, which is very bright and fragrant when put a little. After adding soy sauce, you can also add some vinegar, but not too much. Besides, don't forget to put two octagons. After everything is put away, stir-fry for a while, and then drain the water when the oil is burnt. This water is very important. Don't overdo it. If you go too far, you will be ruined. One spoon at a time is enough, as long as the meat doesn't touch the pot.

Then turn on a small fire and burn it slowly. Remember to turn it over several times in the middle, and add some water when there is not enough water. Cover the lid and toss it back and forth for an hour, and it is estimated that you are done-the braised pork cooked in this way is particularly bright in color and delicious. The most important thing is that the oil in the meat must be boiled, and the taste must be first-class ~:)

Have a unique flavor.

The first thing is to stir-fry sugar and soy sauce in moderation. If the sugar color is heavy, you can keep the soy sauce. The color of sugar is different from that of soy sauce. Sugar is brighter than soy sauce, not black, and there is not much spice. Just a little, don't smell of meat.

Second, stir-fry the onion and ginger to prevent the seasoning from frying, add the pork belly in the water, and stir-fry it flat into the sugar color. Put yellow wine. Put two or two, and then put the most important Erguotou until the meat is gone. The most important thing is not to let water run wild. A small fire is a long fire. It feels different from eating outside. Bright red.