Preparation materials: 600g pork belly, 3 dried carrots, aniseed, cinnamon, ginger and onion.
I usually choose five flowers and three layers to make braised pork, and the cooked meat is fat but not greasy, thin but not firewood. Try not to choose pure lean meat, which tastes like firewood.
First cut the pork belly into 3cm square and blanch it in a pot with cold water. Cold water in the pot can slowly boil the blood in the meat. Avoid scalding water, the heated surface of meat will solidify, resulting in blood inside)
Boil the water for another 5 minutes, skim off the floating foam, pick up the meat and drain it. The water must be drained to avoid splashing oil and scalding yourself when frying in the future. )
Put a little oil in the hot pot, add the meat and fry until both sides are slightly yellow, and lock the gravy. Don't fry for too long. Stir-fry more oil and lock the gravy with lean meat, so that braised pork tastes tender but not greasy.
Add crystal sugar, dried Chili, star anise, cinnamon, ginger and onion, and stir-fry until fragrant.
Add 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp light soy sauce and stir-fry until the color is the highest. I don't have fried sugar here, because it is difficult to grasp the heat of fried sugar, especially for beginners in the kitchen, it is easy to fry, and it will be bitter and easy to lead to failure.
Add boiling water and bring the meat to a boil. Turn to low heat and cook for 30 minutes until chopsticks can be easily inserted into the meat.
Add carrot pieces, add a spoonful and a half of salt, bring to a boil over high heat, and turn the heat down for 20 minutes.
After 20 minutes, the juice is collected by high fire until the soup becomes thick.
Remove the pot, decorate with shredded onion, and serve delicious! Like a friend, try it quickly!
When it comes to braised pork, I believe everyone has different memories of this dish. Whether it is to satisfy the craving or to satisfy the nostalgia for the old days, it plays an irreplaceable role. But I know that for many people, braised pork belongs to mom's taste. It was a delicious meal cooked by my mother to improve food or celebrate festivals when we were short of materials when we were young, so it was a good memory for everyone. Therefore, even if we can eat all kinds of delicious food now, the most impressive thing is braised pork, and the red one is probably the best in memory.
Now I also learned my mother's cooking skills of braised pork. More often, I cook for my parents and family. Today, I will teach you how to cook this most familiar braised pork. Pork is best to use fat and thin pork belly and stew it slowly. It tastes fat but not greasy, soft and sweet, and melts in the mouth.
Ingredients: pork belly, green onion, cooking wine, soy sauce, steamed fish and soy sauce, salt and sugar.
Steps:
1. Wash the pork belly, cut it into 2 cm square, and cut the green onion into sections.
2. Put the pork into the pot, blanch the pork belly, put a little cooking wine, and take it out after the water is boiled.
3. Pour a proper amount of vegetable oil into the pot, add sugar and heat over low heat.
4. After the sugar melts, slowly start to color, heat until the color is amber, pour the blanched pork belly, and stir-fry until the pork belly is colored.
5, add onion, cooking wine, soy sauce, soy sauce and stir fry evenly.
6. Stir fry for 2 minutes and then pour in boiling water. Water should not flow through the meat. After the water is boiled again, turn down the fire and cover the pot to suffocate.
7. After simmering 1 hour, add a proper amount of steamed fish and soy sauce, cover the pot again and cook for 15 minutes, until the meat can be gently poked through with chopsticks, and then turn on the fire to collect the juice, so that the juice can be thick and can be taken out.
My trick is to make the fat meat fat but not greasy, melt in the mouth, and the lean meat is not firewood. Cook it with enough heat and time, so that the meat will have a sweet and tender taste when cooked. My braised pork is different from my mother's, that is, steamed fish and soy sauce are added when it is almost cooked. I think it will have a special taste. You can try, of course, it's ok not to let go.
To make delicious braised pork, it is also important to choose the ingredients first. You should choose the pork belly with fat and thin, and cut it into 1-2 cm cubes (ask the owner of the vegetable market for help).
Prepare seasoning: cut onion, slice ginger, rock sugar, salt, soy sauce, soy sauce, cooking wine and a pot of boiling water.
Prepare a large pot, add cold water, add chopped pork belly, add onion, ginger slices and cooking wine, bring to a boil over high fire, skim off the floating foam, and take out the pork belly for later use.
Add a little oil to the wok, add rock sugar, stir-fry until amber, add pork belly, stir-fry evenly and color, add soy sauce, soy sauce and cooking wine, stir-fry evenly, then add onion and ginger, then add boiling water until the meat is not cooked, and turn to low heat for slow stew.
Stew for about half an hour, add salt to taste, continue to stew until soft and rotten, turn to high heat to collect juice, and sprinkle with chopped green onion when serving.
Ingredients: pork belly, thin louver, oil, soy sauce, ginger, star anise, shallot, rock sugar and soy sauce.
1, prepare ingredients
2. Rock sugar, star anise and ginger slices are ready.
3. Cut the thin venetian blinds into wide strips and tie them for later use.
4. Wash venetian blinds with warm water and drain. Pork belly is cut into pieces, washed with warm water and drained.
5. Put oil in the pot, add pork belly, fry both sides of the meat until it changes color, and pour out the excess oil.
6. Stir-fry the star anise and ginger slices in the pot.
7. Pour in cooking wine
8. Add soy sauce and soy sauce
9, add boiling water to the pot, add the venetian knot and rock sugar.
10. Finally, add the shallots and cover the pot. After the fire boils, turn to low heat and cook for an hour.
1 1. After the pot is boiled, first pick up the louver knots, then turn to high heat to collect juice and turn off the fire.
Braised pork tips
1. Boiling pork belly in cold water can enrich blood and remove fishy smell (spices help to remove fishy smell), and pork belly cooked in cold water will not smell like firewood.
2. Pork belly must be cooled before being cut into pieces, so that it is not easy to spill oil when frying sugar.
3. Use boiled water when the fried pork belly is boiled. At this time, the pork belly will not shrink when put into boiling water, and the pork belly cooked will not taste like firewood.
4. The stewing temperature must be mastered. After boiling, simmer on medium heat 15 minutes, and then simmer on low heat for about 45 minutes.
5. Add salt after stewing. Adding salt in the cooking process will make braised pork not soft and easy to rot, so it must be stewed before adding it.
I like a dish that I am also good at. The cooking process is as follows:
Pork belly is fat and thin. To make a good dish, the choice of ingredients must be careful.
Cut the pork belly evenly into 2.5cm, put cold water in the pot, add ginger slices and cooking wine and blanch. Take out the water after boiling, and control the water for later use.
Stir-fry pork belly with a little oil, stir-fry until it is slightly yellow, add 5 crystal sugar and stir-fry until the crystal sugar melts and turns red, then add pork belly and stir-fry until fragrant, then add ginger slices, onion slices and garlic, add soy sauce, a little soy sauce, aniseed, cinnamon and fragrant leaves, stir-fry until there is no meat and add water, and bring to a boil over high fire.
Turn the fire to collect the excess soup, sprinkle with chopped green onion and fried white sesame seeds, and serve. The color is bright red, crisp and soft, which is a family's favorite.
I am applying for the qualification certification in the food field. Once passed, I will publish an illustrated article first, so stay tuned.
Braised pork is found all over the country, and the practices in different places are similar. This is a very popular dish.
Ingredients: 750g of pork belly, 400g of Shaoxing wine, 25g of rock sugar, pepper, scallion, ginger slices, salt, monosodium glutamate, half a grain of Amomum tsao-ko, 2-3 slices of fragrant leaves, a small piece of cinnamon and chicken soup.
Method: Scrape the pork belly and cut it into pieces, then take it out tightly, and then rinse it with clear water. Stir-fry pork belly in a wok until brown, stir-fry pork belly and color it, pour Shao wine and chicken soup, add onion, ginger slices, Amomum tsaoko, fragrant leaves and cinnamon, cover the lid and bring to a boil, simmer with low heat, add salt until half of the soup is left, sprinkle pepper and monosodium glutamate into the wok, and plate until the meat is tender and delicious and the soup is oily.
I won't repeat the basic practice, and say a few points:
1, copy meat.
Key points: put some cooking wine to remove the fishy smell.
2. Put the rock sugar into the pot.
Key points: put the meat after the rock sugar is melted. Don't overdo it.
3, soy sauce coloring
Key points: smoke again, sir, and cook the soy sauce.
4, simmer out of the pot
Key points: the longer you add water at a time, the better the taste.
Step 5 eat with rice
Important: Be careful not to burn your mouth.
Braised pork is a famous popular dish, which belongs to hot dishes. Pork belly is the main ingredient, and cooking tools are mainly iron pots and casseroles. It tastes sweet, fat but not greasy, and it can be called a classic dish in Chinese cuisine. Whether in high-end hotels or on the dining tables of ordinary people, we can usually see it.
It's getting colder and colder this season. Making a pot of braised pork, whether used for stewing or bibimbap, is an irresistible human delicacy. Delicious braised pork is fat but not greasy, bite by bite. If you want to do it well, it is very important to add sugar to taste and collect juice.
With pork belly as the main material, it is best to choose three layers of fat and thin meat. You should cook it in a pot of cold water before you go to cook the meat. Pay attention to boil a pot of cold water, then put the meat in, cook the water with the meat, and then skim off the foam. Be careful not to boil hot water and then add pork. Only in this way can the blood foam be forced out and the cooked meat will be good. Then put the oil in the pot, stir-fry the meat, and add sugar to stir-fry the sugar color. This braised pork tastes sweet, and the amount of sugar can be adjusted according to your own taste. Stir-fry the sugar first, and the meat will be bright.
Whether braised pork should be blanched should be discussed according to the situation. It is best to blanch the meat with cold water, which is also beneficial to the shaping of the meat. Wait for the water to boil before cooking, which is not conducive to blood flow, and it is easy to cook the meat at once. Scalding is mainly to remove blood stains, stereotypes and other dirty things. If it is fresh pork, it is usually enough to wash the surface with cold water. If you bought it from a supermarket or an ordinary butcher shop, it is recommended to blanch it.
eat
material
500g pork belly with skin.
Rock sugar 30g
Soy sauce 20 ml
5ml soy sauce
A handful of onions
Ginger quantity
5ml oil
Cooking wine 10ml
do
law
1. Prepare a piece of pork belly with skin.
2. Pork belly is boiled in a pot with cold water, fished out (it is easier to remove hair and cut into pieces), washed, cut into small pieces to prepare a pot of cold water, put pork belly in a pot, boil it in water, and skim off floating powder. Drain, burn and simmer the meat before you take it out. Pay attention to boil a pot of cold water, then put the meat in, boil it in water and skim off the foam.
3. Wash the wok, add about 5ml of oil, and add onion and ginger until fragrant.
4. Stir-fry pork belly, stir-fry constantly, add 10ml cooking wine to remove fishy smell, and then add about 30g rock sugar (Shanghai flavor) and stir-fry until the rock sugar melts, and the meat is slightly caramel-colored.
5. Add about 20ml of soy sauce and half a bowl of water, and simmer until the meat is crispy.
Braised pork is one of the hot dishes. Pork belly is the main ingredient, and the cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China, and it is a famous popular dish.
Ingredients: fine pork belly, stewed pork bun, onion, crystal sugar, tea.
Seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon braised pork skin, fragrant leaves, dried tangerine peel, dried Chili, sugar, salt, soy sauce and Shaoxing wine.
Step 1. Slice pork belly, blanch in cold water, and remove blood powder.
Step two. Blanch and shape. Don't cut the meat before blanching, because braised pork will lose its shape. It doesn't look good when it's burned. )
Step three. Take it out, let it cool, and cut it into cubes of the same size (the bigger one tastes very enjoyable);
Step four. Put a little oil in the pot, stir-fry leek, ginger and garlic spices;
Step five. Stir-fried meat (oil in stir-fried meat);
Step six. Put a little oil in the pot, pour in white sugar and stir-fry the sugar color;
Step seven. Stir-fry until the sugar turns bordeaux, and turn off the heat;
Step eight. Turn off the fire quickly when the sugar bubble changes from big to small, and pour in boiling water (this is a key step in braising pork. This sugar color is caramel flavor, which will make the braised pork smell a little caramel flavor);
Step nine. Pour into the meat, add a little Shao wine to boil, add tea to remove the fishy smell, and cook quickly;
Step 10. Finally, add soy sauce for color matching and salt for seasoning;
Step 1 1. Put it into a deep pot, put it into boiling water, boil it with strong fire, skim off the floating foam, and reduce the heat for 45 minutes;
Step 12. Change back to the wok and put rock sugar on the fire to make the juice sticky, then take it out of the pan and decorate it with chives. The juice is strong and fragrant, and it is more addictive when poured on rice. )
point out
The practice of braised pork in different places will be slightly different. The south is used to mixing colors with soy sauce, while the north prefers to stir-fry sugar. The general raw material is the best pork belly (the so-called best pork belly should be layered, generally about five layers is better, hence the name "pork belly") or "sitting on the hip" (that is, the tip of the back hip). You can add vegetables such as cabbage, tofu, potatoes and carrots to cook together, and you can change all kinds of delicious stews.
It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar.
Braised pork is my specialty. I once won the first prize in the residential property competition. The specific method is to buy pork belly, cut it into cubes, blanch it, put it in a pot, blanch it with cold water, skim the floating foam and blanch it for three or four minutes for the first time, then take it out, stick it in a greasy place with a toothpick for five or six minutes, take it out, fry it in oil, and add sugar, aniseed and cinnamon. If you use a pressure cooker, add less beer and the same seasoning, and stew for 12 minutes, so that the gas can be discharged naturally.