Shi Mao Braised Pork Practice Shi Mao Braised Pork: Preparation: Pork belly cut into 3.5cm pieces 1. Pork belly is cooked with cooking wine, onion and ginger, taken out, and onion and ginger are taken out; (It took me 20 minutes) 2. Stir-fry sugar with white sugar; 3. Add cooking wine, soup, fermented milk, star anise, cinnamon and dried pepper; 4. Add meat, add salt and stew; (It took me 45 minutes) 5. Onions and ginger are padded in the pottery bowl. 6. Pour in the meat and soup and cook for 45 minutes. 7. Put in the pressure cooker 15 minutes. If you have a pressure cooker at home, don't miss this step. 8. Take the juice out of the pot (take out the minced onion and ginger) and add chicken powder without thickening; 9. Blanch the vegetables, add salt and drain the bottom. This dish is fragrant and delicious, and the pork belly is not greasy after being fried several times. Especially when taking pictures, the fat in the sun is still somewhat transparent, and the aroma comes from every few seconds, which is comparable to a good take-away stew. I think if there is a pressure cooker, the place where chopsticks touch must be as soft as tofu. Just use a spoon. The practice of braised pork with fermented bean curd Ingredients: fine pork belly seasoning: onion, ginger slices, fermented bean curd, rock sugar and soy sauce Steps: 1. Mix 2.3 pieces of fermented bean curd with a little fermented bean curd. 2. Pork belly is cut into pieces and blanched, and the floating foam is rinsed for use. 3. Put oil in a hot pot. After the oil is hot, add rock sugar and stir-fry the sugar color. Add pork belly and turn well. 4. Pour in the stirred fermented bean curd and add some soy sauce to color it. Add onion and ginger slices and stir well. 5. Add boiling water without meat noodles. After the fire boils, cover the pot and simmer until the meat is cooked to your liking. Then collect the fire juice and sprinkle with chopped green onion. 1. Sufu and soy sauce are salty. I didn't add any more salt. You can adjust it according to your own taste. 2. When I was in cook the meat, I usually put some cooking wine, but this time I didn't put it because my friend was here, and people specifically said not to drop it. How to cook braised pork 1) Cut pork belly into 2 cm pieces, peel and slice ginger. Pour the oil into the pot, while the oil is cool, add cinnamon and star anise and stir-fry until fragrant, then turn to high heat, pour pork belly and stir-fry until it changes color, and continue to stir-fry for 2 minutes until the oil comes out. Raw materials: 1. To have good pork belly, you must wear skin, fat and thin. 2. Braised pork gravy This is a secret seasoning, which is very convenient to use. Ingredients: soy sauce, cooking wine and water. Practice: the first step: cut the braised pork into pieces, not too big, according to personal preferences. I tend to be moderate, moderate. Step 2: Mix the braised pork marinade with water according to a certain proportion, and add a proper amount of old cooking wine (in fact, there is such a marinated proportion in the package). Step 3: Add seasoning to the meat and marinate for 30 minutes. Step 4: Add water with the same weight as the braised pork, put it into the pot with the braised pork pieces, boil it with strong fire and stew it with low fire. Then, just wait slowly, and after about 40 minutes, the delicious braised pork can be cooked. 1 2 3 4 authentic braised pork must be sweetened, because the red color of braised pork is sugar color, and the one colored with soy sauce is called sauce. The following is the explanation of sugar color: sugar color is the red colorant of cooking dishes. Cook braised fish, braised chicken, duck and braised pork. After using sugar color, the dishes are ruddy and bright, sweet and delicious, fat but not greasy. Families can be made by frying. The method is: wash the wok and stir fry, and pour in some oil. When the oil is hot, add 50 grams of sugar, and then stir with a spoon. At this time, with the increase of oil temperature, sugar began to melt and foam. When the foam changes from big to small, the oil surface turns completely, and the color changes from light yellow to jujube red or crimson, immediately pour half a pot of boiling water. Cooking instructions 1. When using sugar to color raw materials, it should be hot. This is because after the raw materials are boiled, the pores of cortical tissue are opened, and the sugar color is easy to stick evenly, which can quickly penetrate into the cortex; At the same time, because the leather has more sticky gum when heated, the sugar color can be dyed firmly at this time, and the sugar color will not fall off when fried again, and the finished product is ruddy, bright and beautiful; 2. Don't stir-fry the sugar, or it will be bitter. Boiled sugar color 1. Oil: for most dishes, you don't need too much oil, just the amount of oil in vegetarian dishes; 2. Fire: Remember that the fire must be small; 3. Put sugar: while stirring the sugar granules, observe the heat, keep stirring, and see that the sugar gradually melts, and the oil will have small bubbles, and the color will gradually increase and turn brown; 4. When the color of the pot turns dark brown and the foam changes from small to large, turn on a big fire and add vegetables (mostly meat) to stir fry. Authentic sweet and sour pork ribs illustration material: pork ribs, ginger, onion, sesame seasoning: salt, chicken essence, sugar, vinegar, soy sauce, cooking wine, sesame oil practice: 1, chop the pork ribs into small pieces and wash them. Add water and ginger to the pot, pour in ribs, and add cooking wine and salt (a little). Cook until cooked (remove the foam when cooking), drain the ribs and set aside the ribs soup (don't pour it). Can also be used to make soup); 2, stir-fry sugar color (the most technical link)-add a small amount of oil to the pot and add sugar (about two or three spoonfuls). Then stir-fry slowly with a small fire (be sure to use a small fire and keep stirring, the sugar will burn easily), and stir-fry until the sugar melts and becomes burnt red. At the beginning, when a large number of small bubbles appear (the most critical time, we must seize the opportunity. In the early stage, the reaction of sugar coking was not sufficient; If it's late, it will burn. ) Add the prepared half bowl of boiling water. Cook until it is thick, and then put it in a bowl for later use. Pour a lot of oil into the pot, heat to high oil temperature, pour in ribs and fry until slightly burnt, and drain. It is suggested to fry the ribs first, and then fry the sugar color. You don't have to wash the pot. Hehe, leave a little oil in the pot, add onion and ginger slices and stir-fry until fragrant, then pour in ribs and continue to stir-fry with wine. Finally, pour in the ribs soup just now (it is best to just drown the ribs). Then, add chicken essence, fried sugar, soy sauce (a small amount, mainly color matching) and vinegar. If it is not sweet enough, you can add sugar. Then cover it and slowly put it away with a small fire. When the juice is dry and the ribs become soft and waxy after fully absorbing water, continue to turn the ribs (can't stop). When the juice dries, it turns into sugar juice and sticks to it. When the color is reddish brown, add a small amount of vinegar and drop a few drops of sesame oil, and then serve. After serving, sprinkle with fried white sesame seeds and authentic sweet and sour pork ribs. OK! ! ! Sweet and sour pork ribs: 75g of pork ribs 1 kg of rock sugar (sugar is also acceptable), 25g of light soy sauce (including 15g of light soy sauce and 10g of dark soy sauce), 50g of vinegar, 25g of cooking wine, scallion 15g, 5g of cooked sesame seeds and 65438+ of ginger slices. Drain the blood in boiling water. 5. Heat the oil in the pot to 70% heat. Fry the ribs until golden brown (over high fire, not too long, so as not to harden the meat). 6. Leave the bottom oil in the pot, put the rock sugar into the boiling water, add the broth of steamed ribs (the fire should be small, the sugar should not be boiled to avoid overflowing), soy sauce, vinegar and salt, and add the ribs.