How to cook braised pork?

The raw material of the ancient secret braised pork: pork belly, one seasoning: onion, ginger, garlic, aniseed (star anise), cinnamon, pepper, sugar, salt, soy sauce and monosodium glutamate (or chicken essence). Practice: Step 1: Wash the fried meat and cut it into mahjong tiles, 2 cm square, and pour the oil directly into the pot without water. The process of frying is indispensable. First, the pigs in the fat meat are fried, which is not greasy to eat; Second, you can increase the flavor of the meat (don't overdo it, be careful to turn it into oil residue), fry it until it looks a little golden, cease fire, remove the meat and pour the oil.

Step 2: Heat another pot, pour in proper amount of oil, and saute shallots, ginger and peppers. Special reminder: put garlic, pat it slightly, peel it, don't cut it, put it in whole, stir-fry it together, and then it's very important-don't forget to put 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 (preferably soy sauce, which is easy to color), not too much.

Hurry up, or the sugar will burn. After the juice is boiled, pour in the fried meat, stir fry and pour in water (bone soup is the best).

Step 3: stew the soup with the meat and pour it into the pressure cooker (if you have time or no pressure cooker, stew slowly for at least an hour, the worse the better, don't forget to add water). Add salt, aniseed and cinnamon to the water in the pressure cooker, bring it to a boil, cover the pot and stew for 25 minutes, then stop the fire and cool naturally. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate and take it out after stopping fire.

Description of braised pork practice

Braised pork with pineapple juice introduces the cuisine and its effects in detail: home cooking recipes, nourishing qi and blood recipes, nourishing yin and nutrition recipes.

Taste: sweet and sour technology: braised pork with pineapple juice. Ingredients: Ingredients: pork ribs (pork belly) 350g.

Accessories: pineapple180g, cucumber 50g, cherry 30g.

Seasoning: rice wine 15g, ginger 5g, lard (refined) 25g, onion 5g, monosodium glutamate 2g, salt 3g, sugar 3g, cooking wine 8g and star anise juice 2g. Features of braised pork: This dish is different from traditional braised pork in terms of raw materials and production. The dishes are bright red in color, fat but not greasy in texture, waxy in mouth and rich in pineapple juice, which is a delicious food for guests at home. Teach you how to cook braised pork with pineapple juice. How to cook braised pork with pineapple juice to taste good? 1. Scrape the pork belly and wash it, remove the residual hair and cut it into cherry-sized dices.

2. Peel the pineapple, remove the thorns, make one part round, and squeeze the other part into pineapple juice for later use;

3. Put the pot on fire, add lard and heat it to 50% to 60%, add diced meat and stir-fry until the oil is discolored, remove the remaining oil, cook wine, sugar, fermented grains (rice wine), aniseed, ginger and onion, and simmer thoroughly with low fire;

4. When the diced meat is soft and cooked and the soup is red, pour in the pineapple juice and turn it evenly. Add salt and monosodium glutamate when eating, put it in a bowl, pick out aniseed, ginger and onion, turn it over and buckle it on a plate, and decorate it with pineapple slices, cucumber slices and cherries. The key to making braised pork with pineapple juice: the size of diced meat should be uniform; Use a small fire when stewing meat;

Braised pork practice

(1) Pork belly is cut into small squares, each covered with fat and lean meat. Boil a small pot of water, put the meat into it and cook for 5 minutes, then boil out the blood stains and floating foam, take it out, rinse it off and drain it.

In fact, you should fry the meat in a pot, so as to force out the fat inside the meat and fry it until it is golden yellow on all sides. ) Pour a little oil into the non-stick pan, 2 tablespoons sugar and stir fry slowly. When saccharified into syrup and gradually melted and fried into light brown, pour in the meat pieces, so that each meat piece is stained with sugar, and add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, etc. 2 small petals of star anise, cinnamon 1 tablet, 2 onions, soaked in warm water. First, boil it with high fire, cover the pot, and turn to low heat and simmer for about 1 hour. Watch the fire every 20 minutes and turn the meat with chopsticks. 10 minute is over, and about 2/5 of the soup is left. Three methods of braising pork. The first method is 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 in chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried Chili, 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. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

The second kind of braised pork can be said to be home cooking. Different places, different people have different practices. When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all.

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, the lard in the fat will be removed and it will not be greasy to eat. Second, it will increase the flavor of meat (personal experience ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.

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 the pot and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, cease fire and take out the pot. The third kind of white meat is cut into pieces of suitable size.

Then blanch in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: 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, put salt and collect juice on fire! Family-handed braised pork has never been eaten in other places. My friend said it was delicious after a small kitchen knife test. Here's how to make a catty of pork belly. Cut it into small pieces of two or three centimeters square, then cut a few knives on each side (for seasoning, if you are lazy), use soy sauce (I don't care about soy sauce at home, I eat it mixed here), add sugar and chopped green onion to make juice, and feed the meat for two hours. Fry the meat piece by piece for about half a minute while it is hot, and then take it out. Boil a small pot of water, add star anise, star anise and the juice prepared before. When the water boils, add meat and simmer for an hour. Features: the meat is rich and crisp. Key points: add more onions and fry in situ (don't pour all the meat in at once, it will become fried meat) Disadvantages: there is a lot of smoke when frying meat.

Ingredients: pork belly, one seasoning: onion, ginger, garlic, aniseed (star anise), cinnamon, pepper, sugar, salt, soy sauce and monosodium glutamate (or chicken essence). Practice: Step 1: Wash the fried meat and cut it into mahjong tiles, 2 cm square, pour the oil directly into the pot without blanching, and enlarge the material after the oil is heated. The process of frying is indispensable. First, the pigs in the fat meat are fried, which is not greasy to eat; Second, you can increase the flavor of the meat (don't overdo it, be careful to turn it into oil residue), fry it until it looks a little golden, cease fire, remove the meat and pour the oil. Step 2: Heat another pot, pour in proper amount of oil, and saute shallots, ginger and peppers. Special reminder: put garlic, pat it slightly, peel it, don't cut it, put it in whole, stir-fry it together, and then it's very important-don't forget to put 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 (preferably soy sauce, which is easy to color), not too much. Hurry up, or the sugar will burn.

After the juice is boiled, pour in the fried meat and stir fry.

How to cook braised pork?

There are many ways to braised pork. The key is to boil all the oil in the fat.

The color of sugar is also important. First, cut the meat (about 3 kg as the standard) into mahjong-sized squares and cook it in a pot for more than ten minutes.

Then wash the meat with cold water. Second, put a little base oil in the wok, put a cup of sugar in it, stir it quickly with a spoon on low fire, wait until it is saccharified, turn red and bubble, then put a little water in it, stir it evenly, and then put the enamel in a bowl.

3. Put oil in the pot. Put two taels of oil in a catty of meat. When the oil is hot, pour the meat in, add the onion and ginger (one catty of meat, two onions and five large pieces of ginger), stir fry together, then pour the sugar color in, bit by bit, until the color is satisfactory, then add water, not too much meat, and then add salt. When it's salty, add sugar and you'll get it. Then cook until soft on low heat.

Note: 1. After all the ingredients are put into the pot, the soup should taste a little salty. Don't burn too much, just let the soup boil a little.

Otherwise, the water will evaporate quickly, and the meat will be salty before the soup is made. If the meat is cooked for a long time, it will be delicious if it is softer.

Cut the washed pork belly into pieces, not too big, so it is not easy to taste, and the stew takes a long time. I usually cut it into 4 ~ 5cm, 2.5 ~ 2cm wide and1.5cm thick. (Of course, everyone can't cut it so standard. ) put enough water in the pot to drown the meat pieces and pour in a little cooking wine.

Boil the water, and then eat the meat, which will remove the blood stains. Boil the meat in water, drain the water, remove the blood floating on the surface of the pot, and boil the meat in water for later use.

Heat a pot with a little oil, add ginger slices and onion slices, stir-fry, then add meat and stir-fry, and add soy sauce (the reason why soy sauce is not used here is because it tastes lighter, you can put more, and the salinity is not higher than soy sauce, and the color is also appropriate). The quantity is generally115 of the meat weight.

Braised pork?

Ingredients: pork ribs (pork belly) (1000g) Seasoning: green onion (10g) ginger (5g) star anise (5g) fragrant leaves (5g) peanut oil (20g) soy sauce (5g) white sugar (10g) salt (5

Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of brown sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use.

Process 3: put 100g oil in the pot, and pour the meat when the oil is 80% hot. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat.

After one minute, drop the juice into the pot for dyeing. When the meat turns golden brown, add water to the meat.

Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat.

When the meat is soft, a plate of fragrant braised pork will be ready. Exercise 2 1. Pork belly with skin cut into pieces, onion and ginger cut into large pieces.

2. Heat the oil in the pot, add the sugar and stir fry. When it turns brown, add meat, add some water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and fragrant leaves, and stew for several hours. Or: materials: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic. Practice: 1. First put the oil, add the brown sugar, cook until it bubbles, add the meat and stir-fry oil, add the cooking wine and other seasonings, and stir-fry until it is fragrant.

2. Add boiling water to the pot and stew for 2-3 minutes. 3. After the fire boils, simmer for 2-3 hours.

4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pot. It is suggested that Chinese cabbage, tofu, potatoes, carrots and other vegetables can be added to cook and stew together, which can transform a variety of delicious stews.

It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar. The characteristic color is golden, fat but not greasy, and the entrance is soft and instant.

Complex technology: 15'30'60'30' Although the raw materials of braised pork are quite simple, the whole production process is somewhat complicated and time-consuming. But as the saying goes, "Slow work makes fine work" and "You can't eat hot tofu if you are impatient". If you don't have so much time to spend, the taste of this Soviet-style braised pork will not be authentic.

These figures on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours. Soak in cooking wine-15 minutes. After washing the pork belly, cut it into two squares the size of mahjong tiles. Be careful not to cut the meat too small, which is easy to shrink and break, and don't cut it too big, which is not easy to be cooked and crisp, and it is not convenient to eat.

After cutting, put it into a casserole, add half a cup of cooking wine and soak it in cold water, so that the blood in the capillaries is soaked, and the cooking wine is easily absorbed by the meat fiber to remove the fishy smell. Generally, it can be soaked for about 15 minutes. Cook on high fire-wash the soaked pork belly for 30 minutes, then cook on high fire.

At this time, we pay great attention to the amount of water put in. We should put it away at once, don't dry it, and add water. Even if we really need to add water, we should remember to add boiling water. Generally speaking, it is advisable to soak in water without meat and raise it by more than two inches.

Add water to the pot and it will ignite. Turn the fire to the maximum. At the same time, dried hawthorn can make the meat fluffy and easier to burn. If there is no dried hawthorn, put half a spoonful of vinegar.

After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurities is boiled blood, so it should be carefully removed with a spoon, and the impurities stuck to the side of the casserole should also be removed. Stew on low heat-after cooking on high heat for about 60 minutes and half an hour, you can stew on low heat. The size of the heat is subject to the boiling of the water surface, and the stewing time is longer, at least one hour, to make the meat crisp and tender.

The reason why braised pork is delicious is this slow effort. Collect the juice in an iron pan for -30 minutes. When the meat paste can sink with chopsticks, replace it with an iron pot. Note that the meat is crisp and tender at this time. Hold it carefully and add soy sauce.

This soy sauce is also quite learned. Generally, soy sauce is divided into soy sauce and soy sauce. Soy sauce is actually from caramelization. It is dark in color and easy to color. It is suitable for braised pork, while soy sauce is salty and cannot be used. When coloring, the fire is a little bigger than when stewing just now, but not too big, because the meat is crisp and rotten, and the fire is easy to cook the meat.

Open the lid and cook for half an hour, then add rock sugar, and the soup will gradually thicken. This process is called "juice harvesting". When collecting juice, you can gently turn the meat pieces, so that the color is more uniform.

When the soup becomes thicker and more shiny, this classic braised pork is cooked. Simple method 1. The materials of braised pork should be selected. Too much fat is easy to get bored, and too much lean meat loses the essence of braised pork, which is firewood.

It is best to have ribs with skin, half fat and half thin. Ingredients: rock sugar, soy sauce and yellow wine.

A little onion, ginger, garlic and pepper. Second, put a little oil in the pot, stir-fry the ingredients, and start the pepper.

Stir-fry the pork until it spits oil. Move to casserole, add yellow wine, soy sauce and rock sugar.

If you want to add water, you must heat it. I didn't add water. The finished product smells like wine. I like it.

Some practices are to fry the sugar first. If there is no time or the operation of frying sugar is not skilled enough, it can be omitted. Third, after the fire boils, remove the floating foam.

It took me two and a half hours to simmer … be patient …. Finally, if there is too much soup, you can collect the juice on the fire.

But don't dry it, soup is best for bibimbap! ! Name of dish: Braised pork dish features: salty, sweet, fragrant, fresh, bright in color, full of meat flavor, fat but not greasy; You can choose different meats, such as pork, chicken, beef and so on. Using the braised pork package, you can present a beautiful braised pork for your family; You can also marinate more meat at home, then wrap it in plastic wrap and put it in the refrigerator, so you can carry it with you, which is very convenient. In addition, braised pork can be cooked in a microwave oven. Main ingredients of microwave dishes: pork belly 1000g braised pork marinade 45g pickling ratio: marinade: water: raw meat =4.5: 1 (cooking wine): 3 (soy sauce): 30: 100 Other ingredients: 3g soy sauce/1.

How to cook braised pork?

The first process: cut the meat into mahjong-sized squares, put it in the pot for 5 minutes, then take it out, rinse it with cold water and put it on a plate for later use.

Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use.

Process 3 of braised pork: put 100g oil in the pot. When the oil is 80% hot, pour in the meat. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat.

After one minute, drop the soy sauce into the pot for dyeing. When the meat turns golden brown, add water to the meat.

Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat.

When the meat is soft, a delicious dish of braised pork is finished. Exercise 2 1. Pork belly with skin cut into pieces, onion and ginger cut into large pieces.

2. Heat the oil in the pot, add the sugar and stir fry. When it turns brown, add meat, add some water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and fragrant leaves, and stew for 1- 1.5 hours. Practice 3 Materials: Pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic.

Braised pork: 1. First put the oil, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, add the cooking wine and other ingredients, and stir-fry to get the fragrance. 2. Add boiling water to the pot and stew for 2-3 minutes.

3. After the fire boils, simmer for 2-3 hours. 4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pot.

Attention (add salt to taste). Exercise 4 1. Wash the pork belly and cut it into small dices; Braised pork II. Put a spoonful of oil in the pot, which is slightly hot. Add rock sugar and stir-fry until the rock sugar is completely melted. 3. Pour the diced meat and stir-fry until it is evenly coated with syrup; 4. Add appropriate amount of boiling water, add soy sauce and marinated seasoning package; 5. Cover the lid and simmer for about 40 minutes until the juice is dry.

Method 5 Materials: Raw materials: fine pork belly, stewed pork bun, onion, rock sugar and tea. Seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, sugar, salt, soy sauce and Shaoxing wine.

Exercise: Step 1 Slice pork belly, blanch in cold water, and remove blood powder. The second step of braising pork is blanching and shaping.

Don't cut into pieces and then blanch, as this will make the braised pork shapeless and the finished product unattractive. Step 3, take it out, let it cool, and cut it into squares of the same size; Step 4, put a little oil in the pot, add chives, ginger and garlic spices and stir-fry; Step 5, stir fry the meat (stir fry the oil in the meat); Step 6, put a little oil in the pot, pour in white sugar and stir-fry the sugar color; Step 7, stir-fry until the sugar becomes bordeaux, and turn off the fire; Step 8, turn off the fire quickly when the sugar bubble changes from big to small, and pour in boiling water (this is a crucial step in braised pork. This sugar color is caramel flavor, which will make the braised pork smell a little caramel flavor); Step 9, pour into the meat, add a little Shaoxing wine to boil, then add tea to remove 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, add boiling water, boil it with strong fire, skim off the floating foam, and reduce the fire for 45 minutes; Step 12: change the wok back to high fire, put rock sugar to make the juice thick, then take out the wok and decorate it with chives.

A complete collection of practices for asking for home-cooked braised pork

Practice 1 process 1: cut the meat into mahjong-sized cubes, put it in a pot and cook it 15 minutes later, take it out, rinse it with cold water and put it on a plate for later use.

Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use.

Process 3: put 100g oil in the pot, and pour the meat when the oil is 80% hot. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat.

After one minute, drop the juice into the pot for dyeing. When the meat turns golden brown, add water to the meat.

Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat.

When the meat is soft, a plate of delicious braised pork will be ready. Exercise 2 1. Pork belly with skin cut into pieces, onion and ginger cut into large pieces.

2. Heat the oil in the pot, add the sugar and stir fry. When it turns brown, add meat, add some water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and fragrant leaves, and stew for 1- 1.5 hours. Practice 3 Materials: Pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic.

Practice: 1. First put the oil, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, add the cooking wine and other ingredients, and stir-fry to get the fragrance. 2. Add boiling water to the pot and stew for 2-3 minutes.

3. After the fire boils, simmer for 2-3 hours. 4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pot.

Attention (add salt to taste). Exercise 4 1. Wash the pork belly and cut it into small dices; 2. Put a spoonful of oil in the pot until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted; 3. Pour the diced meat and stir-fry until it is evenly coated with syrup; 4. Add appropriate amount of boiling water, add soy sauce and marinated seasoning package; 5. Cover the lid and simmer for about 40 minutes until the juice is dry.

Method 5 Materials: Raw materials: fine pork belly, stewed pork bun, onion, rock sugar and tea. Seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, sugar, salt, soy sauce and Shaoxing wine.

Exercise: Step 1 Slice pork belly, blanch in cold water, and remove blood powder. Step two, blanching and shaping.

Don't cut the meat before blanching, because braised pork will lose its shape. It's not beautiful when it's burned. The third step, after fishing out, cool and cut into squares of the same size (the bigger you eat, the more interesting it is); Step 4, put a little oil in the pot, add chives, ginger and garlic spices and stir-fry; Step 5, stir fry the meat (stir fry the oil in the meat); Step 6, put a little oil in the pot, pour in white sugar and stir-fry the sugar color; Step 7, stir-fry until the sugar becomes bordeaux, and turn off the fire; Step 8, turn off the fire quickly when the sugar bubble changes from big to small, and pour in boiling water (this is a crucial step in braised pork. This sugar color is caramel flavor, which will make the braised pork smell a little caramel flavor); Step 9, pour into the meat, add a little Shaoxing wine to boil, then add tea to remove 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, add boiling water, boil it with strong fire, skim off the floating foam, and reduce the fire for 45 minutes; Step 12: change the wok back to high fire, put rock sugar to make the juice thick, then take out the wok and decorate it with chives.

The juice is strong and fragrant, and it is more addictive when poured on rice. It is suggested that 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 raw material is generally 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.

Practice 6 Ingredients: 500 grams of pork belly, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of aniseed, 2 slices of salt, and appropriate amount of onion and ginger slices. Production process 1. Wash the pork and cut it into pieces of appropriate size, put it in a boiling water pot for 5 minutes, and wash it with clear water for later use; 2. Put the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat. When the sugar melts completely and tiny bubbles appear on the edge, pour in the cooked pig; Stir-fry the meat for 5 minutes, stir-fry the sugar evenly on the meat, pour some oil into the pot, stir-fry the onion, ginger slices and aniseed slightly, and add seasoning oil and enough water; Then simmer with low fire until the pork is cooked and cooked, and then take it out of the pot; When coloring pork with sugar, be sure to stir fry thoroughly; Pour some oil to avoid being too greasy after cooking; Try to add water at a time. If you need to add water when stewing, be sure to add boiling water. Conditional friends can also add fennel when adding materials. Practice seven Soviet-style braised pork 1. Wash pork belly with skin and cut it into mahjong tiles; Rinse the dried hawthorn slices with water.

2. Fill the basin with cold water, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes. 3. Put the soaked pork belly and dried hawthorn slices into the casserole and add enough water, at least two inches higher than the meat.

4. Cook on high fire for 30 minutes, and constantly skim the floating foam on the surface with a spoon in the middle. 5. Turn the fire to low heat and cook for one and a half hours.

In the middle, I stamped the oil filter cloth I bought in the supermarket to help remove some oil, otherwise it could still be used. 6. Transfer to a wok (don't put too much soup, just slightly higher meat), pour in a tablespoon of soy sauce and simmer for 30 minutes until the soup thickens.

7. Add rock sugar (Lao Mai said that a catty of meat with one or two sugars is definitely sweet for northerners, so 500 grams of meat with 40 grams of sugar is not much different), burn until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot. Practice 8 braised pork in casserole 1. Wash pork belly with skin, cut into pieces and put in casserole; 2. Put ginger, rock sugar, soy sauce, sliced mushrooms, chestnuts and cinnamon in the casserole; 3. Put a small amount of water in the casserole (500 grams of meat, some mushrooms and other ingredients, put a bowl of water). 4. First boil the pot with high fire, and then turn to low fire for 20 minutes; After 5.20 minutes, wait for the hearth, turn on the fire slightly, and turn off the fire after the pot is dry.

Advantages: fast, fragrant and satisfying; Summary: You can add mushrooms, chestnuts and other ingredients according to your own taste, and appropriately increase or decrease the amount of rock sugar. Practice 9 features: the dishes are neat, the color is brown and red, and the meat is soft. Raw materials of chestnut crisp: 750g of pork belly with skin, 300g of chestnut and 25g of wet starch. Production: Cut the pork into pieces, marinate it with sugar, fry it in the oil pan, and then take it out.

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The home-cooked practice of braised pork is the most authentic practice and practice of braised pork.

Braised pork raw materials: pork belly, onion, ginger and garlic seasoning: rock sugar, pepper, aniseed, fennel, dried pepper and soy sauce. Preparation method of good juice: 1. Cut the pork belly into 2 cm square chunks. 2. Heat the pan and put oil, add onion, ginger, garlic, pepper, aniseed, fennel and dried pepper, and stir fry until fragrant. 3.5. Stir-fry until the sugar color becomes bordeaux, and the bubbles change from big to small. 6. Pour in the freshly fried meat, pour in the old juice, a bowl of hot water, and simmer slowly. 7. When the soup thickens, add salt and a small amount of rock sugar. 8. Change the fire to collect the juice and stir fry quickly so that every piece of braised pork is covered with thick juice.

The meat is out of the pot. It's perfect.