Braised pork is cooked by every household, and everyone likes it. There are more than a dozen ways to find braised pork on Baidu. Although the methods are different, there are still many differences in details. Some are fried with sugar, some with red yeast, and some with fennel, cinnamon and other spices. My method is the most traditional and homely method in Shanghai. I don't need too many seasonings and spices. I just need to slowly cook light soy sauce, light soy sauce (originally called white soy sauce and red soy sauce), rock sugar, cooking wine and ginger. Very authentic, the meat is naturally fragrant. Coloring mainly depends on the ratio of soy sauce to soy sauce. Braised pork is a local famous dish in Shanghai, which fully embodies the characteristics of this local famous dish "red sauce". Some people like ... expand > >

Category label: Hunan cuisine home-cooked recipes

Taste of dishes

fragrance

Main technology

braise in soy sauce

required time

Over 1 hour

Production difficulty

elder

Composition details

pork belly

Ginger slices with wine

Soy sauce and soy sauce

Crystal sugar monosodium glutamate

Detailed steps of braised pork

1, pork belly is rinsed clean.

Step 2 cut into small pieces

3. Divide into two piles (made of woll pot and stainless steel respectively) and pat the ginger slices loose.

4. Heat the pot on the fire.

5, slightly hot, pour a small amount of oil.

6. Pour the oil into the pork belly.

7. Stir fry slowly on low heat until it turns white.

8. Pour in the cooking wine and pat the ginger slices.

9, soy sauce (grasp the proportion, don't pour too much soy sauce, if the color is not enough, you can add it)

10, add water (even if there is meat, you can add more submerged meat to see the sealing degree of each pot).

1 1. Bring to a boil, reduce the heat, cover and stew for about an hour.

12, just insert it with chopsticks easily.

13, add appropriate amount of rock sugar (you can add more if you like sweet), and collect the juice over medium heat. You can scoop it up with a spoon and pour it in.

14, appearance of braised pork pot

15, rinse with clean water.

16, another kind of pot was experimented: first, fire was fired to preheat the pot, and the temperature of the pot was measured by water drop method (I wanted to take pictures, but the water drop speed was too fast to take pictures).

17, add oil.

18, after the oil is hot, pour the pork belly (slightly sticky, see the bottom of the pot).

19, stir-fry slowly with low fire until it becomes discolored (the bottom of the pot is sticky and the stir-fry is not smooth).

20. Pour in the cooking wine and beat the ginger slices.

2 1, put in soy sauce

22. Cover and stew.

23. After about an hour, add rock sugar and collect the juice over medium heat.

Braised pork tips

1 First choose the good pork belly, the one with three layers of thin and two layers of fat.

2. Choose fresh ones and try not to buy frozen ones.

3. when frying pork belly, use a small fire to slowly force out the oil.

4, as long as two or three slices of ginger are enough, spices such as onion, fennel and cinnamon are not needed.

5. Pay attention to the ratio of soy sauce to soy sauce. Don't add too much soy sauce at a time. If the color is not enough, you can add it as appropriate.

6, be sure to put rock sugar, so that the color of braised pork is more beautiful.

7. When stewing, simmer slowly and don't be anxious.

8. Pay attention to stick to the bottom when collecting juice.