Braised pork encyclopedia business card Braised pork is one of the hot dish recipes, with pork belly as the main ingredient. The cooking technique of braised pork is mainly casserole, and the taste is sweet. Braised pork is a famous local dish, which fully embodies the characteristics of "rich red sauce" in local dishes. Food Ingredients

Main Ingredients: Pork Ribs (Pork Belly) (1000g)

Seasoning: Green Onions (10g) Ginger (5g) Star Anise (5g) Bay Leaves ( 5g) Peanut oil (20g) Soy sauce (5g) White sugar (10g) Salt (5g) MSG (2g) Production method

Method 1 Process 1: Cut the meat into mahjong-sized pieces Cut into cubes, put into the pot and cook for 15 minutes. Remove the meat, rinse with cold water and set aside.

Process 2: Clean the pot, put it on low heat, put a little base oil in the pot, then add 20 grams of white sugar to the oil, and stir quickly with a spoon. When the sugar melts and turns red and bubbles, add 50 grams of water, stir well and put the juice into a bowl for later use. Braised Pork Process 3: Put 100 grams of oil in the pot. When the oil is 80% hot, pour in the meat. At the same time, add 50 grams of onions and 30 grams of ginger slices, stir-fry with the meat. After a minute, drip the juice into the pot in batches for coloring. When the meat turns golden brown, add water to cover the meat. Then add an appropriate amount of refined salt and brown sugar. Not too much brown sugar, just a little sweet. Finally, add 5 star anise and a piece of cinnamon bark, and cook over low heat. When the meat becomes tender, a fragrant braised pork dish is ready.

Method 2 1. Cut the skin-on pork belly into square pieces, and cut the green onion and ginger into large pieces.

2. Heat oil in a pot, add sugar and stir-fry. When it turns into sugar color, add meat pieces, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise and bay leaves. Reduce heat and simmer for an hour. Serve.

Method three ingredients: pork belly, brown sugar, aniseed, MSG, onion, ginger, garlic

Method:

1. First put the oil, add brown sugar, Boil until foaming, add meat and stir-fry until the oil is released, add cooking wine and other seasonings, and stir-fry until fragrant.

2. Add boiling water to the pot and simmer over high heat for 2-3 minutes.

3. After cooking over high heat, reduce the heat to low and simmer for 2-3 hours.

4. Finally, reduce the juice over high heat, add MSG and serve.

Method 4 Ingredients:

Raw materials: high-quality pork belly, stewed meat buns, green onions, rock sugar, tea leaves,

Seasoning: onion, ginger, garlic, star anise, cardamom , amomum villosum, cinnamon, bay leaves, tangerine peel, dried chili pepper, white sugar, salt, soy sauce, Shaoxing wine

Method:

Step 1. Cut the pork belly into strips and blanch in cold water Remove the blood.

Step 2. Blanch and set. (Never cut into pieces before cutting, otherwise the braised pork will be shapeless. The result will not be beautiful)

Step 3. Take it out, let it cool and cut into cubes of the same size. (It will be more enjoyable if you are older).

Step 4. Put a little oil in the pot, stir-fry the onion, ginger, garlic and spices.

Step 5. Add the meat and stir-fry (stir-fry out the oil in the meat).

Step 6. Put a little oil in the pot, pour in the white sugar and stir-fry the sugar color.

Step 7. Stir-fry until the sugar turns red and turn down the heat.

Step 8. When the sugar-colored bubbles change from large to small, quickly turn off the heat and pour in boiling water (this is a crucial step in braised pork. The sugar color is the taste of caramel, which will make the braised pork fragrant and slightly caramelized. (taste)

Step 9. Pour into the meat, add a little Shaoxing wine and boil water. Add tea water to remove the fishy smell and cook it faster.

Step 10. Finally add soy sauce to adjust the color. Add salt to taste,

Step 11. Put it in a deep pot, add boiling water over high heat to skim off the foam, then reduce to low heat and simmer for 45 minutes.

Step 12. Change the wok back to high heat, add rock sugar to make the juice thick, and serve. Garnish with scallions. (The sauce is rich and fragrant, and it is super addictive when poured on rice.)

Tips

The cooking method of braised pork will also be slightly different in different places. In the south, soy sauce (dark soy sauce) is used to adjust the color, while in the north, fried sugar is preferred. The raw material is generally high-quality pork belly (so-called good pork belly should have clear layers, usually about five layers are better, hence the name "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks). You can add cabbage, tofu, potatoes, carrots and other vegetables to stew them together to create a variety of delicious stew dishes.

It is best to use rock sugar when stewing meat. The color is brighter and more beautiful than white sugar, and the taste is better. Food Features

Golden color, fat but not greasy, soft and melts in the mouth.

Complex process: 15" 30" 60" 30"

Although the ingredients for this braised pork are quite simple, the entire production process is a bit complicated and a waste of time. But as the saying goes, "Slow work makes the difference" and "You can't eat hot tofu in a hurry." If you don't have so much time to spend, the taste of this Soviet-style braised pork will not be authentic. The numbers 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

Wash the pork belly and cut it into two square pieces the size of mahjong tiles. Be careful not to cut the meat too small. If it is too small, it will shrink easily. Crushed, but not too big. If it is too big, it will not be easy to cook and it will be inconvenient to eat.

After cutting, place it in a casserole, add half a cup of cooking wine, and soak it in cold water. This can soak away the blood in the capillaries. The cooking wine can be easily absorbed by the meat fibers and remove the fishy smell. Generally, it takes about fifteen minutes to soak.

Cook over high heat - 30 minutes

After rinsing the soaked pork belly slightly, cook over high heat. At this time, it is very important to add the amount of water. It should be put in at once. Do not boil it dry before adding water. Even if you really need to add water, remember to add boiling water. Generally speaking, it is better to submerge the meat in water and raise it to a height of more than two inches.

After adding water to the pot, light the fire to the maximum. At the same time, add dried hawthorn, which can make the meat puffy and make it easier to crisp. If you don’t have dried hawthorn, you can add half a spoonful of vinegar. After about five or six minutes, the water will boil. Continue cooking for another 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 cooked blood. You need to use a spoon. Carefully remove any impurities stuck to the sides of the casserole.

Simmer over low heat - 60 minutes

After boiling over high heat for about half an hour, you can switch to simmering over low heat. The size of the fire is subject to the fact that the water surface is not boiling. The stewing time Longer, at least an hour, to make the meat crispy and tender. The reason why braised pork is delicious is because of this slow cooking method.

Collect the juice in the iron pot - 30 minutes

When the meat is cooked enough to sink in when poked lightly with chopsticks, switch to the iron wok and cook. Note that the meat is very tender at this time. , handle it gently, and then add soy sauce. There is also a lot of knowledge in putting soy sauce. Generally, soy sauce is divided into dark soy sauce and light soy sauce. Dark soy sauce is actually made with caramel. It is dark and easy to color and is suitable for braised braised pork, while light soy sauce is light in color and salty. The ____ does not work.

The fire when coloring is a little higher than when stewing just now, but it should not be too high, because the meat is already very crispy at this time, and the meat will easily break into pieces if the fire is high. After cooking for half an hour with the lid open, add rock sugar and the soup will slowly thicken. This process is called "reducing the juice". When "reducing the juice", you can gently turn the meat pieces so that the coloring is more even. When the soup becomes thicker and shiny, this classic braised pork dish is ready. Nutritional value Pork ribs (pork belly): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia; it can nourish the kidneys and blood, It has the effect of nourishing yin and moisturizing dryness; however, due to the high cholesterol content in pork, people with diabetes, obesity and those with high blood lipids should not eat more.

Nutritional content per 100g

Energy 4891.75 kcal

Vitamin B6 0.02 mg

Protein 76.86 g

Fat 482.5 grams

Carbohydrates 51.24 grams

Folic acid 1.32 micrograms

Dietary fiber 0.58 grams

Cholesterol 854.7 mg

Vitamin A 88.3 micrograms

Carotene 14.9 micrograms

Thiamine 0.76 mg

Riboflavin 0.49 mg

Tobacco Acid 20.19 mg

Vitamin C 0.5 mg

Vitamin E 2.46 mg

Calcium 159.45 mg

Phosphorus 947.75 mg

Sodium 6362.96 mg

Iodine 2.4 micrograms

Magnesium 300.5 mg

Iron 16.95 mg

Selenium 29.72 micrograms

Copper 0.52 mg

Manganese 1.71 mg Instructions for consumption 1. Pork and beans are incompatible: causing abdominal bloating and gas congestion , Qi stagnation.

2. Pork and chrysanthemum are in conflict with each other: eating the same food together can lead to death.

3. Pork and mutton liver are in conflict with each other: cooking and stir-frying can easily produce a strange smell.

4. Pork and snails are incompatible with each other: they are both cool in nature, and they are greasy and can easily hurt the stomach.

5. Pork and tea are incompatible: eating them together can easily cause constipation.

6. Pork and lily are incompatible: eating them together can cause poisoning.

7. Meat and bayberry are in conflict with each other: eating the same food together can lead to death.

8. Pork liver and vitamin-rich foods are incompatible: causing adverse physiological effects and pigmentation on the face.

9. Pork liver is incompatible with tomatoes and peppers: The copper and iron contained in pig liver can oxidize vitamin C into dehydroascorbic acid and lose its original function.

10. Pork liver and cauliflower are in conflict with each other: reducing the body’s absorption of nutrients in the two substances.

11. Pork liver and buckwheat are incompatible: eating them together will affect digestion.

12. Pork liver and bird meat are incompatible: eating them together can cause indigestion and poisoning.

13. Pork liver and bean sprouts are incompatible: The copper in pig liver will accelerate the oxidation of vitamins in bean sprouts and lose their nutritional value.

14. Pig blood and Polygonum multiflorum conflict with each other: they will cause physical discomfort.

15. Pork and water chestnuts: cause diarrhea and stomachache. Related allusions When talking about braised pork, we cannot forget the person who pushed the career of eating braised pork to the peak - Su Dongpo.

It is precisely because of his efforts that braised pork has moved from the grassroots to the upper level, from the common people's cooking pot to the literati's dining table. In fact, Dongpo Pork, which has a long history and is famous all over the country, is simply braised pork. When studying the history of braised pork, it is indeed difficult to tell when and where it originated. However, due to Mr. Dongpo’s tireless efforts, braised pork has officially entered the stage of history since then. "The good pork in Huangzhou is as cheap as dung. The rich won't eat it, and the poor don't know how to cook it. Slow the fire, add less water, and it will be beautiful when the heat is sufficient. Come and have a bowl every morning, and you will be so full that you don't care. "From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su is not only "delicious" like "coming here every morning to make a bowl", but also knows how to cook braised pork "slowly and with less water". , the cooking method of "it will be beautiful when the heat is sufficient" is really worth learning from those "delicious braised pork" people who are too lazy to cook or do not know how to cook delicious braised pork. We can clearly see that while Mr. Su was focusing on the construction of spiritual civilization - writing poems and poems, he also did not forget the construction of material civilization - eating braised pork. He used his actions at that time to tell us "spiritual civilization". Civilization and material civilization must be grasped with both hands, and both hands must be strong." This kind of far-sightedness is truly admirable and admirable. I guess that Mr. Su's bold and extraordinary poems such as "The river goes eastward, the waves are gone, and the romantic figures of the ages" were written with his brilliant pen. Perhaps it was after a feast of braised pork that his thoughts came to him like a fountain. , generated creative inspiration, and it was done in one stroke.

Great literati all have their own unique creative habits. Li Bai can "write a hundred poems over wine", why can't Dongpo "write a hundred poems about eating meat"? ~