Braised pork is one of the hot dishes. With pork belly as the main material, it is best to choose three layers of fat and thin meat (pork belly) to make. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China, and it is a famous popular dish.
The first step of braised pork
1, pork belly is washed and cut into squares (uniform size), and then washed to remove blood.
2, prepare all the materials and ingredients, convenient cooking process will not be in a hurry.
3. Pour oil in a hot pan, add onion and stir fry until fragrant, then add pork belly and stir fry for 5 minutes over medium heat.
4. Pour the old wine and soy sauce in turn (stir fry when pouring)
5. Soak the star anise in boiling water (not too much), then pour it into the meat and stir fry.
6. Cover the pot and stew for half an hour (don't forget to turn over in the middle)
7. After half an hour, the color of the meat is light. You can add some soy sauce and turn it over to continue the simmering.
8./kloc-After 0/0 minutes, add proper amount of vinegar, sugar and salt to taste, cover the pot and continue to simmer for half an hour! The slightly sweet, fat but not greasy Shanghai braised pork is ready. How's it going? It's not difficult to do. Try it if you like!
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The practice of braised pork II
Raw materials of braised pork:
500 grams of pork belly, 30 grams of onion, 20 grams of ginger, 20 grams of garlic, 5 grams of aniseed, 5 grams of pepper, 5 grams of cinnamon, 4 grams of salt, 0/5 gram of sugar/kloc-,20 grams of soy sauce, 20 grams of cooking wine, appropriate amount of water and a little cooking oil.
Production steps of braised pork
1, pork belly 800g, star anise 1 5g, fragrant leaves1slice, onion 50g, ginger slices 30g, sugar 20g, salt, soy sauce 25g, yellow wine 30g, crystal sugar 25g, peanut oil15g.
2. First cut the pork belly into 2-5 cm square pieces.
3. Cook in cold water.
Boil the meat for 5 minutes after the water boils.
5. Take out purified water and control it for use.
6. Pour a little oil into the wok and stir-fry the star anise.
7. Pour in fine sugar.
8, stir-fry the sugar color.
9. Stir fry until slightly yellow.
10, the sugar is completely melted, stir-fry until it is slightly colored, then stir-fry the meat, stir-fry the meat until the water is used up, the color is bright and the surface is slightly yellow.
1 1, and cook yellow rice wine after starting to produce oil.
12, add soy sauce and stir fry.
13, stir-fry until the yellow wine volatilizes and the soy sauce is evenly adsorbed on the meat.
14, stir-fry the meat evenly, then pour the boiling water into the pot until the water is even with the meat.
15 Then, add onion, ginger and fragrant leaves.
16, and finally add rock sugar.
17, cover the pot and stew for 30-40 minutes.
18, after the meat is cooked, pick out the onion, ginger, star anise and fragrant leaves.
19, put a little salt, and then collect the juice over high fire.
20. The soup can be cooked after it is collected.
2 1. When collecting fruit juice, you can pour out the excess oil for other purposes. This oil tastes delicious and can be used for cooking and other purposes.
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.
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nutritive value
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.
Matters needing attention
1, appropriate dosage
This problem is also the most easily overlooked by everyone! Braised pork or braised fish, the amount cooked each time must be no more or less appropriate, and the stewed things are fragrant enough. Meat can be more fragrant through each other's tastes, so it must not be delicious without it; And if you burn too much at a time, the fragrance will not come out.
So how much is appropriate to burn each time? According to the size and aerodynamic force of our pot, whether it is meat or ribs, it is best to burn one and a half kilos to two kilos at a time, while braised fish, one and a half kilos to two kilos of fish is the most suitable size, which is too big to taste bad.
At the same time, it should be noted that the cut meat should be neither too big nor too small, neither too thin nor too thick, but even. This way, you can taste the taste without destroying the shape.
2, the material is correct
Whether it's braised pork, braised ribs or braised fish, you should choose the right ingredients. For example, braised pork must be pork belly, and elbow must use front elbow and ribs. Of course you need ribs. Braised bones are much worse.
Step 3 stir fry thoroughly
The most important step in braising is to fry first and then stew. The meat should be fried first, the fish should be fried first. Here's another trick. When frying meat, put less oil and fry the' oil' of the meat until it is fat but not greasy. When frying fish, if you fry the fish with fat oil, fry the fish skin into a thin hard skin and then stew it with color, the taste will be particularly fragrant.
4. Full color
When meat and fish need to be colored, the traditional practice is to cook sugar with a little water until it is brownish red, and then add meat to color it, which is called sugar color. But in fact, soy sauce can be completely colored. Just remember, when frying meat, pour in the right amount of soy sauce to color it, fry the meat thoroughly, and let the color? Hang up? After a while, add cooking wine and enough water.
5, the amount of water add enough meat at a time to make it fully discolored, and then add enough broth or water. You have to put enough water at a time to make it fragrant. There should be basically no meat on the surface of braised pork, and the fish is in 2/3 position.
6. Small fire in the middle
As for the firepower of the stew, there is a small fire between the two fires. Boil the soup first, skim off the impurities, and then simmer on low heat. Generally speaking, meat stew 1.5 to 2 hours, fish stew for about 20 minutes. In short, when the material is close to crispness, you can collect the juice. It takes about 15 minutes to collect juice with fast fire. However, be careful not to squeeze all the juice dry.
7. Special tips
Everyone has their own unique skills in cooking braised dishes.
I have three suggestions. One is to put rock sugar, which is sweet and delicious. The second is to put salt before the pot, and the meat is fresh and tender; Third, add some fermented bean curd at a time, or season with some mash juice or even light cream, so that braised pork and fish will taste very different!
The right crowd
1, generally healthy people and people with diseases can eat it, but if they eat too much, they will consume too many calories, and the excess calories will be converted into fat and stored in the human body, which will lead to obesity and obesity will easily lead to many diseases; Eating too much or cold food is easy to cause gastrointestinal fullness or abdominal distension and diarrhea; For fat and lard, people with high blood pressure or hemiplegia (stroke) and people with gastrointestinal deficiency and cold, insufficient fat, excessive phlegm and dampness, and indigestion should use it with caution or eat less.
2, suitable for yin deficiency, dizziness, anemia, elderly dry cough without phlegm, dry stool, malnutrition;
3. For people with heavy damp heat, excessive phlegm and thick and greasy tongue coating, avoid eating pork.
4. What are pigskin and trotters? And blood, skin, beauty? Women who love beauty can eat more pigskin and trotters.
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