1, stew in pressure cooker 1

Ingredients: 850g pork belly with skin.

Seasoning: cooking wine 60g, salt, monosodium glutamate, some spices, sugar 100g.

Practice: After boiling a proper amount of oil in the pot, add star anise, cinnamon, dried pepper, pepper, garlic and pepper. Blanch pork belly with ginger slices and cooking wine, skim the floating foam, and change the knife into pieces for later use. Add a small amount of oil and a large amount of sugar to the pot, cook until it is light red, and then introduce it into a spare bowl. Continue to boil the sugar pot, do not wash it, put the pork belly directly, and pour a small amount of freshly made sesame oil. Fry on medium fire 1 min, and add half of red syrup. Put a small amount of boiling water and cook until it is nearly dry and the soup is thick. Stir each piece of meat with the remaining red syrup in sesame oil and simmer for a while. When the red color has been exposed, drain the water again, cook it, cover it with a high-pressure pot cover, and simmer for about 30 minutes. Add salt to the soup when it turns red.

2. Practice of stewing pork in pressure cooker 2

Ingredients: 300g pork belly, 4 dried peppers, 2g cinnamon, 2g star anise, garlic 1.

Seasoning: 800ml stock, 2 tbsps lard, 2 tbsps cooking wine, 2 tbsps soy sauce, 1 tbsps honey, 15g sugar, salt and chicken essence.

Production: Wash the pork belly, put it in a pot with cold water, bring it to a boil with high fire, skim off the floating foam, cook for 2 minutes, and turn off the heat. Scrape the skin of the pork belly and cut it into 2.5 cm square pieces. Slice garlic and cut dried Chili into sections. Heat a wok, add a little oil, stir-fry garlic slices, dried peppers, cinnamon and star anise on low heat. Pour in the meat and stir fry. Stir-fry until it changes color. Put a little oil in the other pot, add sugar and simmer on low heat. Quickly pour the fried meat into the fried meat and color it evenly. Add cooking wine, soy sauce and salt, pour in stock, bring to a boil with high fire, cover with a high-pressure pot cover, and simmer for about 30 minutes.

3. The main points of stewing pork in pressure cooker

Cut the meat into chunks. Pork contains fresh nitrogen-containing substances which are soluble in water. The more you release when stewing pork, the stronger the flavor of the broth and the less fragrant the meat pieces will be. Therefore, the meat pieces of stew should be cut properly to reduce the escape of fresh substances in the meat, so that the taste of meat is more delicious than that of small pieces of meat.

Don't cook with a big fire. Because, first, the meat meets intense high fever, the muscle fiber hardens, and the meat is not easy to boil; Secondly, the aromatic substances in meat will evaporate with the steam during intense cooking, which will reduce the flavor. When stewing soup, add less water to make the soup mellow.