Detailed introduction to the recipe of Braised Pork with Abalone Sauce. Cuisine and functions: Home-style recipe. Technique: Steaming. Ingredients for making Braised Pork with Abalone Sauce: Ingredients: 500 grams of pork top meat, 100 grams of pickled cabbage, and appropriate amount of abalone juice. Seasonings: (1) Appropriate amounts of sugar, Maggi Xian, Huadiao wine and minced garlic. (2) Appropriate amounts of sugar and white vinegar. Teach you how to make braised pork with abalone sauce. How to make braised pork with abalone sauce so that it is delicious. 1. Roast the pork meat until the skin is charred black, wash it and cut it into small pieces. Take a large pot, add seasoning (1) and cook until crispy. 2. Cut the sauerkraut into cubes, add seasoning (2) and soak for 1 hour, then stir-fry to dry out the water. 3. Place sauerkraut on the bottom, add pork pieces, steam thoroughly in a steamer, and pour abalone juice on top. Tips for making braised pork with abalone sauce: The meat should be cooked until crispy. Grandma’s braised pork recipe details the cuisine and its functions: Home-cooked recipe Grandma’s braised pork ingredients: Ingredients: 1 pound of pork belly Seasoning: 1 tablespoon of oil, 4 slices of ginger, a pinch of green onion, an appropriate amount of cooking wine, an appropriate amount of dark soy sauce, 3 sugars tablespoon, 1/2 teaspoon of salt. Teach you how to make grandma's braised pork. How to make grandma's braised pork so delicious. Speaking of braised pork, many diners are salivating. First of all, the meat chosen to make braised pork must be pork belly. The braised meat is made with layers of fat and refined meat, and also comes with ribs. The braised pork made from this kind of meat is fat and tender but not greasy, and the meat next to the ribs is tender and tender. There are many ways to cook braised pork, including Sichuan style, modified style, and commonly known as grandma’s braised pork that Jiangnan people like. When cooking, you can adjust the taste according to your own preferences. Generally, northerners like to add Some chili peppers and aniseed are stewed together, and Jiangnan people prefer a sweeter taste, so you can add or subtract seasonings appropriately during the production process. The grandma's braised pork introduced below has a Jiangnan flavor, and it melts in your mouth and is very delicious. Method: 1. Boil water in a pot, add 1 tablespoon of cooking wine, blanch the pork belly in the boiling water, take it out after the meat is no longer bloody, and set aside. 2. Heat the oil in a pan over medium heat to 50%, add sugar (either brown sugar or white sugar), slowly melt the sugar, add the pork belly and stir-fry for a while, then add the knotted green onions and ginger slices. When the meat becomes colorful, add an appropriate amount of dark soy sauce and rice wine and continue to stir-fry (the rice wine can be 50ml~100ml). 3. Take a medium-sized pot, put the fried meat into the pot, stir it to see how much water is inside, add a small amount of water, the water should be about 2/3 of the meat, bring to a boil over high heat and then simmer slowly over low heat When stewing, use pointed chopsticks to check whether it is crispy. After it is crispy, turn on high heat, drain the juice, and add chopped green onion to the plate. Tips: 1. Don’t be impatient when melting sugar, cook it slowly over medium heat, otherwise it will burn easily. 2. The ratio of rice wine and water is not fixed. If you like a more wine-flavored pot, you can add more rice wine and less water. The final position of the water depends on the draft of the pot you are using. If it is a waterless pot ( For example: Zwilling pot, Fissler pot, etc.) can be stewed slowly without adding water, and it will not dry out. Detailed introduction to the recipe of Braised Pork and Potatoes. Cuisines and functions: Home-cooked recipes. Ingredients for making Braised Pork and Potatoes: Ingredients: Pork belly, potatoes, stock, star anise, cinnamon, bay leaves, dark soy sauce, and cooking wine. Teach you how to make braised pork and stewed potatoes. How to make braised pork and stewed potatoes so that it is delicious. 1. Wash the pork belly and cut it into square pieces the size of mahjong tiles. Do not cut the meat too small. If it is too small, it will shrink and break, and it will lose its appearance. . After cutting, submerge it in cold water and put half a cup of cooking wine in the water. Soaking it in water can remove the blood in the capillaries. Adding wine to the water can easily absorb the meat fiber and remove the meaty smell. It is not advisable to soak the meat too much, otherwise the freshness will be lost. Generally, it takes about fifteen minutes. 2. Put oil in a wok and melt 2 tablespoons of rock sugar over low heat. When the sugar changes color and bubbles, quickly add the meat and stir-fry until the oil is all out. The meat will be less greasy. 3. Then prepare hot stock (use water if not available), a pack of aniseed (star anise, cinnamon, bay leaves, etc., I used a ready-made stew seasoning pack), transfer the meat in the wok to a casserole, Bring to a boil over high heat, add a tablespoon of dark soy sauce and a tablespoon of cooking wine, then cover the lid and simmer over low heat for more than an hour. Add the potatoes when the meat is seven degrees cooked, about 20 minutes before starting the pot. (The standard for testing the rotten meat is that if the chopsticks are easily inserted into the meat, it means the meat is rotten.) Finally, add salt and other seasonings, and reduce the soup to a thick consistency.

The recipe of braised pork and dried bamboo shoots introduces the cuisine and its functions in detail: Home-cooked recipe Taste: Salty and umami process: Braised braised pork and dried bamboo shoots Ingredients: Ingredients: 150 grams of dried bamboo shoots, 200 grams of pork ribs (pork belly) Accessories: Potatoes ( 100 grams of yellow skin), 30 grams of mushrooms (fresh). Seasoning: 15 grams of soy sauce, 15 grams of rice wine, 5 grams of star anise, 3 grams of cinnamon, 15 grams of ginger, 5 grams of garlic (white skin), 25 grams of peanut oil. Teach you braised pork bamboo shoots. How to make braised pork and dried bamboo shoots to make them delicious? 1. Soak the salted dried bamboo shoots in water for half a day, change the water every hour, and tear them into shreds; 2. Finally, wash them several times to remove the salt and drain the water and set aside; 3. Wash the pork belly and cut it into small pieces; 4. Boil the pork belly in boiling water with rice wine for 2 to 3 minutes, remove and drain; 5. Heat oil and add sugar to dissolve, add pork belly and stir-fry until sugar turns color, then pour Add soy sauce (dark soy sauce is best, if you don’t have light soy sauce), rice wine (you can pour more), add aniseed, cinnamon, ginger and garlic and stir-fry until fragrant; 6. Add a little more water to cover the ingredients, then add dried bamboo shoots, Bring diced potatoes and washed mushrooms to a boil; 7. Reduce heat and simmer for 40 minutes. How to make braised pork and eggplant with detailed introduction to the cuisine and its effects: Home-cooked recipes to nourish the body and nourish the body, recipes to nourish yin, malnutrition recipes Taste: salty and sweet Craftsmanship: Original Braised Pork and Eggplant Ingredients: Ingredients: Eggplant (purple skin, Long) 200g, pork ribs (pork belly) 300g Accessories: 25g onion (red skin) Seasoning: 10g garlic (white skin), 5g chili (red, pointed, dry), 2g pepper, 2g star anise , 3 grams of salt, 10 grams of white sugar, 15 grams of light soy sauce, 2 grams of MSG, and 15 grams of cooking wine. Teach you how to make braised pork and eggplant stew. How to make braised pork and eggplant stew to make it delicious. 1. Cut the pork belly into pieces, add water and boil; 2. Remove the pork belly and drain it; 3. Cut the eggplant into pieces and set aside; 4. Peel the garlic and ginger, wash and chop them separately; 5. Cut the onion into shreds; 6. Cut the small pepper and set aside; 7. Add to the pot oil, add 10 grams of white sugar. When the sugar is completely melted and changes color, add the pork belly and fry until it changes color; 8. Add onions, garlic, small peppers, peppercorns, aniseed, and stir-fry until fragrant; 9. Spray cooking wine and light soy sauce, and add The stock will be enough to pass the meat; 10. Bring to a boil over high heat and simmer over low heat for 1 hour; 11. Then add the eggplant, simmer for 15 to 20 minutes to reduce the juice, add a little MSG, take out the pot, and serve on a plate.