Pork belly 450g, green onion 1 root, 5 slices of ginger, 4 star anise, 30g of rock sugar, salt 1/3, 2 tablespoons of soy sauce 1/4, 2 tablespoons of cooking wine, and clear water 1000ml.
Exercise:
Preparation: Pork is cut into 30× 30mm cubes, onion is cut into long sections, and ginger is sliced.
Production method:
1. Boil the water in the pot, put the meat in blanching water for about 2-3 minutes, take it out and wash it for later use.
2. Put 1 tbsp of oil in the pot, add a small piece of rock sugar, and stir-fry over low heat to get the sugar color.
The pot began to smoke, and the rock sugar melted and turned dark brown.
4. Add green onions, ginger slices and star anise and stir fry, then add pork belly and stir fry over low heat.
5. Stir fry until the pork belly is slightly greasy and the color is even.
6. add water, the water has just passed the meat. Salt, soy sauce, soy sauce, cooking wine.
7. Cover the fire and boil, then simmer for about 60 minutes. When the soup is13, take out ginger slices, star anise and green onions.
About 8.50 minutes, open the lid and cook the soup with medium fire until it is thick.
Tips:
1. The effect of fried sugar can not only make the meat red and bright, but also make the fried sugar have a caramel flavor, which cannot be replaced by coloring with soy sauce. After the sugar is fried, the water in the onion, ginger and meat should be drained, otherwise the hot oil will overflow when it meets water.
2. Do braise in soy sauce meat seasoning to master, sweet and sour salty, blend with each other, each does not grab the taste.
3. The fat meat to be cooked should be fat but not greasy, melt in the mouth, the lean meat should be thin but not firewood, and the stew should be cooked for a long time.
I like to eat hard fire and simmer for about 40 minutes. Like to eat soft stew for 60-70 minutes. When I say small fire, I mean turning on the fire in the gas center.
4. Take good care of the juice at last to avoid the soup being too dry and leave oil. When you see bubbles, stir fry a few times.
Materials:
Pork belly with skin 1, 2 tbsps of soy sauce, 2 tbsps of cooking wine, 2 tbsps of white sugar, 2 pieces of onion, 2 slices of ginger, 2 pieces of star anise, 0 piece of dried tangerine peel 1, 2 pieces of cinnamon 1, 2 pieces of fragrant leaves, a little water and a little salt.
Exercise:
1. Wash the meat, put it in a pot, pour in clear water, cook it on high fire for 15 minutes, then take it out to cool, and cut the cooled pork into small pieces.
2. Heat the wok with proper amount of oil, stir-fry the pork for 5 minutes, stir-fry the oil and serve it out.
3. Wash the pot and put in 2 tablespoons of water. When the water boils, pour in the sugar. When the sugar turns into foam, add the fried pork and stir-fry twice. Then pour in soy sauce and cooking wine and stir-fry for 2 minutes.
4. Pour the meat into a casserole (or stir-fry the meat in an iron pan), add the green onion, 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 1 hour.
Tips:
1, you must choose pork belly with skin to make braised pork, and the best food is skin and fat.
Because a lot of meat oil is fried in advance, braised pork 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 it with a wok or use a pressure cooker to save time. If the meat is stewed in a pressure cooker, turn to low heat 15 minutes after exhausting.
Materials:
Pork belly, oil, salt, ginger, cooking wine, garlic, rock sugar, soy sauce, soy sauce.
Exercise:
1 Pork belly cut into mahjong-sized pieces, sliced ginger and chopped garlic.
2 Add water and ginger slices to the pot, boil and blanch pork for one minute, then take it out and wash it.
3. Pour the water out of the pot, heat the pot over high fire, and slowly add the pork until both sides are slightly yellow and oily.
4 Take out the pork, add peanut oil, shredded ginger and minced garlic, stir-fry, add rock sugar, and cook slowly until the rock sugar melts.
5 put the pork in, add soy sauce, stir fry and color.
6 pour in cooking wine, you can pour a little more to get rid of the fishy smell. Add water without braised pork and bring to a boil.
7 Turn to casserole and stew for 2 hours, then pour into the wok, add salt, add a little soy sauce, and collect the juice over high fire so that each piece of braised pork is evenly covered with juice.
Tips:
1 I don't like to put too much star anise and other seasonings in braised pork, because I think it will mask the taste of meat. You can play it if you like.
2 Add rock sugar to stir-fry the sugar color to make the braised pork more colorful. Soy sauce can be better attached to braised pork. There is no rock sugar, you can use sugar instead.
I like to throw two boiled eggs in braised pork. Punch some holes in the egg with a toothpick. The meat is cooked and the eggs smell delicious. You can omit it if you don't like it.
The last step must be to collect the juice on the fire, so that the juice is evenly wrapped on the braised pork.
I cooked in the electric stove for two hours. If you cook with a gas stove, it will take an hour. Try halfway. Don't push too hard, it will break easily.
Materials:
Ingredients: pork belly (what is pork belly? It is the kind of fat and thin meat, and the more layers, the better. As the saying goes, eat meat, fat and thin! ) 2 kg (not too little or you can't make delicious braised pork! ), seasoning: salt, sugar (preferably rock sugar powder), onion, ginger slices, cooking wine (as for the dosage, except for 3 tablespoons of sugar, others mainly depend on personal taste)
Exercise:
After washing the meat, cut it into cubes and soak it in cold water with cooking wine for 5 minutes. Take out and drain the water.
2. Cool the oil in the hot pot. When the oil is slightly smoky, add rock sugar and keep stirring. You will find that rock sugar will become like white sugar at first, then like yellow sugar, then like red pond, and then like … never again! Add meat quickly, or the sugar will burn! Don't stop your shovel! Keep stirring! Sugar will hang unevenly on the meat, so leave it alone and continue to stir you. At this time, sugar will be evenly hung on the meat because of heating.
3. now add water! Fresh meat and sliced onion and ginger. Bring the fire to a boil and turn it down for half an hour.
You can add salt to the meat now. Please pay attention to this step, only add salt when the meat is cooked to 6 ripe! There are two reasons: 1. Adding salt too early will make protein shrink, and the meat is not easy to cook. 2. What salt do you use at home? What salt ... Stupid! Iodized salt! What happens when iodine is heated? Don't you know? Go back to junior high school chemistry! )
5. Cook 15-20 minutes! Don't eat yet. If you are a fan of bibimbap, you can serve it now. If you like dried braised pork, turn on a big fire and serve the dried juice.
Materials:
Ingredients: pork belly 500g, onion 30g, ginger 20g, garlic 20g, aniseed 5 petals, pepper 5g, cinnamon 5g, salt 4g, sugar 15g, soy sauce 20g, cooking wine 20g, proper amount of water and a little cooking oil.
Exercise:
Making:
1. Wash pork belly and cut it into 4 cm square pieces for later use.
2. Cut the onion into large sections, slice the ginger and peel the garlic for later use.
3. Seal the bags of star anise, pepper and cinnamon with gauze for later use.
4. Make a little oil in the pot, add sugar, and stir fry slowly with a shovel after the oil is cool.
5. When the sugar in the pot turns dark red, cook soy sauce and cut pork belly.
6. Stir-fry the pork belly until the sugar color is evenly wrapped and slightly oily.
7. Add warm water of about 60 degrees until the meat has just passed.
8. Cook the wine and put it in the seasoning bag, then turn on the fire.
9. Cover and simmer slowly until the pork belly is cooked.
10, add salt and a little sugar to taste, and then continue to stew until the pork belly is soft and waxy.
1 1, pick up the seasoning bag, and the soup is red and thick after the fire.
Tips:
1, the sixth step of stir-frying pork belly is to make the finished product more mellow and delicious, which cannot be omitted.
2, the seventh step is to put warm water stew in order to make the meat not tight, we should pay attention to grasp.
3, 9 Mature seasoning is also to make the finished product softer and tender.
Materials:
Ingredients: 500g pork belly, cinnamon 1, 3 fragrant leaves, 3 star anise (also called aniseed), 5 ginger, and onion 1 root.
Seasoning: 2 tablespoons (30ml) salt +0 teaspoon (5g)6 crystal sugar.
Exercise:
1) Pork belly is cut into 2cm pieces, onion is cut into small pieces, and ginger is peeled and sliced. Put cinnamon, star anise and fragrant leaves into a stew bag.
2) Heat the pan with low fire, pour pork belly without oil, and fry for 2 minutes with slow fire until the fat part begins to oil and turn yellow slightly, then turn over and continue to fry with low fire.
3) Fry pork belly until both sides become Yellowstone, add soy sauce and stir well.
4) When pork belly turns black and red, add onion, ginger and rock sugar, and pour boiling water until it doesn't reach the surface of the material.
5) Put it in a saucepan, simmer the soup on medium heat, then cover the lid and simmer for 40 minutes on low heat. Finally, add salt, turn it to high heat, and dry the soup.
Materials:
Pork belly with skin 1, 2 tbsps of soy sauce, 2 tbsps of cooking wine, 2 tbsps of white sugar, 2 pieces of onion, 2 slices of ginger, 2 pieces of star anise, 0 piece of dried tangerine peel 1, 2 pieces of cinnamon 1, 2 pieces of fragrant leaves, and a little water and salt.
Exercise:
1. Wash the meat, put it in a pot, pour in clear water, cook it on high fire for 15 minutes, then take it out to cool, and cut the cooled pork into small pieces.
2. Heat the wok with proper amount of oil, stir-fry the pork for 5 minutes, stir-fry the oil and serve it out.
3. Wash the pot and put in 2 tablespoons of water. When the water boils, pour in the sugar. When the sugar turns into foam, add the fried pork and stir-fry twice. Then pour in soy sauce and cooking wine and stir-fry for 2 minutes.
4. Pour the meat into a casserole (or stir-fry the meat in an iron pan), add the green onion, 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 1 hour.
Tips:
1, you must choose pork belly with skin to make braised pork, and the best food is skin and fat.
Because a lot of meat oil is fried in advance, braised pork 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 it with a wok or use a pressure cooker to save time. If the meat is stewed in a pressure cooker, turn to low heat 15 minutes after exhausting.
Materials:
Pork belly 400g, 2 green onions, Zanthoxylum bungeanum 15, ginger 5g, star anise 1, rock sugar 15g, braised soy sauce 10ml, salt 5g, fresh soup 500ml, or clear water.
Exercise:
1. Cut the meat into 2cm pieces; Onions are knotted and old ginger is smashed.
2. Put the pot on medium heat, put the oil to 50% to 60% heat, stir-fry the meat in the pot a few times, and then add 500 ml of fresh soup (water is also ok); Bring to a boil with high fire to remove the foam. Add onion, ginger, pepper, salt, star anise, crystal sugar and braised soy sauce; Cook it again.
3. Switch to a small fire to keep the boiling surface from boiling until the skin is easy to open. Take out ginger and onion and eat immediately.
Materials:
Pork belly, braised pork sauce, garlic, salt
Exercise:
1. Cut pork belly.
2. Mix in braised pork sauce and marinate.
3. Take the oil pan, saute the garlic and stir-fry the meat.
4. Add appropriate amount of water, cook the meat with low fire until soft, and drain the juice with high fire.
The ultra-simple braised pork is ready. If the taste is not enough, you can add a little salt or soy sauce.
Materials:
Pork belly with skin, 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. [Gourmet China]
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 almost the same), burn until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot.