Braised pork encyclopedia business card braised pork braised pork is one of the hot dishes. Pork belly is the main ingredient. The cooking skill of braised pork is mainly casserole, which tastes sweet. Braised pork is a famous local dish, which fully embodies the characteristics of local dish "thick oil red sauce" Ingredients: pork ribs (pork belly) (1000g) Seasoning: green onion (10g), ginger (5g), star anise (5g), fragrant leaves (5g), peanut oil (20g), soy sauce (5g) and white sugar (10g). 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. Braised pork process 3: put oil 100g in the pot. When the oil is heated to 80%, 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 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 delicious dish of braised pork is finished. Method 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. Method 3: 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. Method 4: Materials: raw materials: fine pork belly, stewed pork bun, onion, crystal sugar, 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. Practice: Step 1, pork belly cut into strips and blanched in cold water. Step two, blanching and shaping. Don't cut it before dicing, or the braised pork won't take shape. It's not beautiful when it burns out. Step 3: Take it out, cool it and cut it into cubes of the same size (it's more enjoyable to eat). Step 4, put a little oil in the pot, add leeks, ginger and garlic spices and stir fry. Step 5, add meat pieces and stir fry (stir fry the oil in the meat pieces). Step 6, put a little oil in the pot and stir-fry the white sugar; step 7, stir-fry until the white sugar turns bordeaux, and turn off the fire; step 8, quickly turn off the fire from big to small, and pour in boiling water (this is a key step in braised pork, which is caramel flavor, which will make braised pork smell a little caramel). Step 9: Pour into the meat, add a little Shaoxing wine and boiling water, 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 in a deep pot, boil it in boiling water, 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 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. Food features golden color, fat but not greasy, soft and ready to eat. 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. Nutritional value of pork ribs (pork belly): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, people with diabetes, obesity and hyperlipidemia should not eat more. The energy per 100 grams of nutrients is 489 1.75 kcal vitamin B6 0.02 mg protein 76.86 g fat 482.5 g carbohydrate 5 1.24 g folic acid 1.32 g dietary fiber 0.58 g cholesterol 854.7 mg vitamin A 88.3 g carotene 1 4.9 g thiamine 0.76 mg riboflavin 0.49 mg nicotinic acid 20. 19 mg vitamin C 0.5 mg vitamin E 2.46 mg calcium 159.45 mg phosphorus 947.75 mg potassium 1990.55 mg sodium 6362.96 mg iodine 2.4 mg magnesium 300.5 mg iron/kloc-0. .73mg selenium 29.72mg copper 0.52mg manganese 1.7 1 mg food instructions 1. Pork is similar to beans: it forms abdominal distension, qi stagnation and qi stagnation. 2, pork chrysanthemum grams: serious eating together will lead to death. 3, pork and sheep liver are very similar: * * Cooking and frying are easy to produce strange smell. Pork and snail are very similar: both are cool and greasy, which easily hurts the stomach. 5, pork and tea are similar: the same food is easy to constipation. 6, pork and lily phase grams: the same food will cause poisoning. 7, meat and Yangmeizi phase grams: serious food will die. 8, pig liver and foods rich in vitamins: cause adverse physiological effects, facial pigmentation. 9. Pig liver is similar to tomatoes and peppers: 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 the same phase: reduce their absorption of nutrients. 1 1. Pig liver and buckwheat are very similar: eating together will affect digestion. 12, pork liver and sparrow meat are very similar: eating together will lead to indigestion and poisoning. 13, pig liver is very similar to bean sprouts: copper in pig liver will accelerate vitamin oxidation in bean sprouts and lose nutritional value. 14, pig blood and Polygonum multiflorum Thunb: It will cause physical discomfort. 15, pork water chestnut: Causing diarrhea and stomachache We naturally can't forget Su Dongpo, the person who pushed the business of eating braised pork to the peak. It is because of his efforts that braised pork can move from the grassroots to the upper level, from the ordinary people's vegetable pots to the literati's table. In fact, Dongpo pork, which has a long history and is famous all over the country, is braised pork after all. It's really hard to tell when and where braised pork was produced. However, due to Mr. Dongpo's unremitting efforts, braised pork has since officially entered the historical stage. "Huangzhou good pork, cheap as dirt, the rich refused to eat, the poor don't know how to cook. Slow down the fire, less water, and it will look good when the fire is full. Come and play a bowl early every day, it's all your own control. " From Su Dongpo's poem Eat Pork, it is not difficult to see that Mr. Su is not only "delicious" like "beating a bowl early every day", but also knows how to "cook braised pork slowly, with less water, and it will be beautiful when the heat is enough". All this is really worth learning from those lazy cooks who are lazy or can't cook braised pork. We clearly see that Mr. Su Lao, while doing a good job in the construction of spiritual civilization, has not forgotten the construction of material civilization-eating braised pork-writing poems and songs. At that time, he told us with his own behavior that "both spiritual civilization and material civilization should be grasped and both hands should be hard". This foresight is really admirable and admirable. I suspect that Mr. Su's poems written with his brilliant pen, such as "One river never returns, the waves are exhausted, and the romantic figures of the ages", may have been written with a wave of his hand after he had a braised pork dinner. Great literati have their own unique creative habits. Li Bai can write hundreds of poems about drinking, but why can't Dongpo write hundreds of poems about eating meat? ~ ~