There are generally six ways to cook braised pork: the first way is braised pork: 1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only length and width are considered); 2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red; 3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell); 4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes. The second method of braised pork: 1. When you buy meat, you must buy pork belly with skin. Fat meat and lean meat are basically half, so be sure to bring pigskin, or you won't do it at all. 2. Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First of all, the lard in the fat meat will be removed, so that it will not be greasy. Second, it will increase the flavor of meat, and the fire should not be too strong, so that the appearance of meat will be golden. Cease fire, fish out the meat and pour out the oil. 3. Take another pot, pour in the right amount of oil, add onion, ginger and pepper and stir-fry until fragrant. Especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock sugar is the best, and sugar is ok, at least 1 spoon. Don't be afraid to put too much, meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn. 4. After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then open the fire to collect the juice. After the juice is thick, add a little monosodium glutamate and turn off the heat. The third method of braised pork: cut the white meat into pieces of appropriate size. Then blanch it in boiling water for 5 minutes and take it out to remove the smell and foam: it is best to add some white wine! Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce. Put a little oil in the wok, add sugar and stir-fry until it is brown. To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! If you like, you can also add some dried peppers and fry them together. The color can be brighter and the taste will be richer. When the color is good, you can add water, and then when the water boils, put down the fire and stew! (My personal experience is two hours) When there is not much water left, add salt and collect juice on the fire. The fourth method of braised pork is as follows: raw materials: pork ribs (pork belly) or the tip of the buttocks, soy sauce, salt, sugar, Shaoxing rice wine, star anise (that is, "star anise") and chives (if you don't like the taste of onions, you don't have to. 1) hang the hair on the pigskin, wash it, and cut it into 4 ~ 5 cm square pieces (in fact, the family can eat it by themselves, and the size can be arbitrary _); 2) Put more water into the pot (it is advisable to boil the pot for a while and skim off the floating foam on the surface, but you can still eat the meat). Put the meat in (cold water in the pot), boil it over high fire, skim off the blood foam, and pour in a proper amount of yellow wine. Wash the shallots and make them into onion knots, then put them in a pot and add half a star anise (no spices are usually put in Jiangnan). If you don't think it's enough, you can put one) on medium heat for 10 minute, then add soy sauce and appropriate amount of sugar. After boiling, turn to low heat and cook for about 1 hour (you can cook more if you like crispy food). 3) After an hour, you will find that the soup in the pot is much less. Add salt (pay attention to the amount). Why add salt now? Because if you add salt too early, the meat will harden. If you feel that the color is not enough at this time, you can add some soy sauce. In short, this is the best time to season. The chopped green onion knots inside can be cut and thrown away, or you can keep them. I like staying there. The juice is dry, and the chopped green onion is quite delicious. 4) Turn to medium heat to collect juice. At this time, turn it with a shovel from time to time to avoid sticking to the pot. When each piece of meat is evenly covered with juice, turn off the fire and put it on a plate. Sprinkle chopped green onion or coriander leaves as a decoration before serving. Aroma is rich, crispy and moderate, fat but not greasy. The fifth method of braised pork: material: pork belly with skin 1 slice of soy sauce 2 tablespoons of cooking wine 2 tablespoons of white sugar 2 tablespoons of green onion 2 slices of ginger 2 slices of star anise 2 slices of dried tangerine peel 1 slice of cinnamon 1 slice of fragrant leaves 2 slices of water and a little salt. Practice: 1. Wash the meat and put it in the pot. Pour the pork into clear water, cook it on high fire for 15 minutes, then take it out and cool it, and cut the cooled pork into small pieces. 2. Pour a proper amount of oil into the wok, heat it, add pork and stir fry for 5 minutes, and take out the oil. 3. Wash the wok, then add 2 tablespoons of water, boil it and pour in white sugar. When the white sugar turns into bubbles, stir-fry the fried pork twice. Then pour in soy sauce and cooking wine and stir-fry for 2 minutes. 4. Pour the meat into a casserole (you can also fry the meat in an iron pan), add green onions, ginger, star anise, dried tangerine peel, cinnamon and fragrant leaves, then pour half a glass of water to soak the meat in the soup, add a little salt, cover the pot, and simmer for 1 hour. Suggestion: 65,438+0, braised pork with skin must be selected. So the braised pork cooked is not boring at all. Because pigskin is very easy to stick to the pot, it is best to use a non-stick pot when frying meat. I think the dishes stewed in casserole are very fragrant. Of course, you can also cover them with wok or pressure cooker to save time. If you stew the meat in a pressure cooker and adjust the fire to the minimum 15 minutes after exhausting, you can get the fifth method of braising the meat: raw materials: 500 grams of pork belly and a little onion and ginger. 3 grams of salt and soy sauce 15ML: 1 This is the most authentic pork belly. Cut into small pieces, add onion and ginger, and cook in cold water. 3 take out, put a little oil in the pot, and the meat in the pot is fully fried. Look how much oil I fried. 5 grams of sugar, stir-fry until the color is the highest, and then add 65438+. The color can be beautiful at this time. 6. Don't pour out the water that has already started cooking meat. To filter, press 7. Pour the boiled water into the pot, and then add the right amount of water. 8. Let it simmer for 50 minutes. At this time, there is no juice in the pot, only oil and meat are left. At this time, the meat is not oily, and the combination of fat and thin is delicious. The sixth method of braised pork: 500 grams of pork belly; Two potatoes; Onion 1 piece (mainly to increase nutrition); Chop leeks; A small piece of ginger; 4 dried peppers; Zanthoxylum bungeanum 10 capsule; Soy sauce; Cooking wine; Pepper; White sugar; Salt; Monosodium glutamate; Practice: Boil pork belly in water for a few minutes, remove fishy smell and blood, and pick up and cut into pieces; Potatoes are also cut into pieces; Onions are cut into thick shreds for nutritional reasons; Ginger, just knock it; Onions should naturally be cut into sections! However, it is best to keep half of them in a group for standby; Add base oil to the pot and heat it to 50%. Add pepper and stir-fry slowly. Remove pepper particles. Add ginger and dried chilli and stir-fry; Add pork belly, stir-fry until the meat turns golden yellow, add soy sauce and sugar to improve color, continue to stir-fry until it is fragrant, add about 800 ml of water and potato pieces, and appropriate amount of cooking wine, pepper, salt and monosodium glutamate, and stew for 20 minutes; Add onion and onion, then heat until the juice is collected.