Dietary calories: 347.2 calories

condiments

Pork belly with skin is about 500g.

Methods/steps

Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and stew for 15 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: 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.

1. Pork belly with skin cut into cubes, 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.

Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic.

Exercise:

1. Put the oil first, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, add the cooking wine and other seasonings, 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).

1. Wash the pork belly and cut it into cubes;

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.

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.

1. Wash pork belly with skin and cut it into mahjong tiles; Rinse the dried hawthorn slices with water.

2. Put cold water into the basin, add one tablespoon of cooking wine, add five pieces of braised pork 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 is one or two sugars, and northerners must eat it sweet, so 500 grams of meat is almost the same as 40 grams of sugar), burn it until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot.

Raw materials:

Pork belly with skin (pork), dried hawthorn slices, soy sauce, rock sugar.

Exercise:

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 is one or two sugars, and northerners must eat it sweet, so 500 grams of meat is almost the same as 40 grams of sugar), burn it until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot.

1. Wash pork belly with skin, cut into pieces, and put it into braised pork 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 (500g meat, some mushrooms and other ingredients, 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.

Features: the dishes are neat, reddish brown in color, soft in meat and crisp in chestnut.

Raw materials: 750g pork belly with skin, 300g chestnut and 25g wet starch.

Production: Cut the pork into pieces, marinate it evenly with sugar, fry it in the oil pan, and then take it out. Stir-fry the onion and ginger in the pot, pour in cooking wine, soy sauce and chicken soup, then boil pork, salt, monosodium glutamate, star anise and cinnamon in turn, and move to low heat. Fry chestnuts in warm oil, put them in a pot when the meat is rotten, and humidify the starch when the meat is rotten.

raw material

Material: pork belly with skin1000g. Means of production (1 1 sheet)

Ingredients: 20 Chinese cabbages.

Seasoning: vegetable oil 1000g (no loss), Baisha beer 100g, salt 8g, monosodium glutamate 1g, chicken essence powder 1g, pepper 1g, sugar 10g, soy sauce.

prepare

1. Braised pork belly, scraped with hot water, cut into 2.5 cm square pieces, and marinated with beer, sweet wine juice and soy sauce.

2. Ginger is broken, onion is knotted, and cabbage heart is washed and set aside. Braised pork

3. Put the pot on the fire, add vegetable oil, heat it to 70%, then add pork belly, fry until golden brown, take it out and drain the oil.

4. Leave a little base oil in the pot, stir-fry the white sugar until brown, then add beer, soy sauce, cinnamon, dried Chili, star anise, ginger, onion, clear water, salt, monosodium glutamate and chicken essence powder, boil and pour into the pressure cooker, then add the fried pork belly (the soup is based on the raw material level), cover the pot, and press 65438+ after boiling over high fire.

5. Add the base oil to the pot, add the cabbage heart and salt, stir-fry until it is fragrant and tasty, then seal it in the plate, then put the pork belly neatly in the plate and pour the original juice.

trait

Bright red in color, crisp but not greasy.

Note: The improved braised pork market has a fast supply pace and good economic benefits, which is deeply loved by diners.