Braised pork seems to be a simple home-cooked dish, and it can be said that every household has its own flavor. Because of the different ingredients and the proportion of ingredients, braised pork has its own flavor, and there are also differences between north and south. Shanghai local dish Shanghai braised pork is one of the classic ways to eat braised pork, which embodies the characteristics of thick oil red sauce, fat but not greasy, crisp but not rotten, sweet but not sticky, thick but not salty. In fact, we can also cook delicious Shanghai braised pork at home. The method is very simple. We don't need to stir-fry sugar separately, and we don't need to add too many kinds of aniseed to stew together. Just use pork belly, soy sauce, wine and sugar. The color of braised pork is attractive, crisp but not rotten, fat but not greasy, and the next meal is really great.

Braised pork should be delicious. Besides recipes and ingredients, the choice of pork is also very important. Pork belly is graded in different parts. Choose "ribs" to cook braised pork. Rib meat should be sandwiched with fine fat. Good pork ribs can be sandwiched between nearly ten layers, which is also called "sandwich meat". This kind of pork belly is the best. Pork belly is also carefully cut, and it is not recommended to cut it too small. Generally, a thick film with a width of 2 fingers is best. Just add some ginger, garlic and onion to improve the taste. There is no need to add anise and fragrant leaves to grab the taste of pork. Coloring mainly depends on rock sugar and a little soy sauce. Add rock sugar and stir-fry pork together, and the coloring effect is also good. Sugar color does not need to be fried separately, so it is convenient to cook at home and tastes delicious. The water used for stewing braised pork can be changed into carved wine or beer, which tastes great. The day after tomorrow, the frost is getting colder and the pork is affordable. Friends you like can try it. Sticking fat to replenish energy is perfect. Braised pork is a common practice. It is simply braised without stir-frying sugar and adding ingredients, with bright red color and delicious taste.

Home-cooked braised pork

Prepare ingredients: pork belly, ginger slices, garlic and onions.

Prepare ingredients: proper amount of oil and salt, 2 tablespoons of cooking wine, 3 tablespoons of rock sugar and 2 tablespoons of soy sauce.

Detailed practice:

1. Pork belly "pork ribs" should be carefully selected, washed, cut into thick slices two fingers wide and put on a plate for later use, ginger washed and sliced for later use, and onions washed and tied into onion knots for later use.

2. Add an appropriate amount of water to the pot, put the pork belly into the pot with cold water, add ginger slices and a little cooking wine, and put them into the pot for simmering. Take it out after boiling, rinse it and drain it for later use.

3, the pot is hot, the oil in the hot pot is cold, add garlic and ginger slices to stir-fry the fragrance.

4. Add the blanched pork belly and stir fry in the pan. Stir-fry until the pork belly is brown, and pour out the excess oil. Pork belly is easy to produce oil. Dumping the excess oil can reduce the greasy feeling.

5. Add cooking wine and stir well.

6. Add rock sugar and stir-fry until the pork belly is colored. The color of sugar is not fried here, but the effect of directly adding rock sugar to fry the color is the same, and the color is very good.

7. Add a proper amount of soy sauce, a little soy sauce to help color, a little salt to taste, and stir well.

8. Add onion knots and appropriate amount of water (water can also be replaced by beer), bring to a boil over high fire, cover the lid and simmer for about 20 minutes, remove onion knots and collect juice over high fire.

Take out the braised pork, pour it into the casserole, heat it for a few minutes, and serve. This home-cooked version: braised pork is ready. The braised pork made in this way is bright and attractive, delicious and mouth-watering. Put it in a casserole and heat it again. It's cold, the casserole on the table has good heat preservation, and the braised pork tastes more fragrant and enjoyable while it's hot. This kind of home-cooked braised pork is very simple, without aniseed or stir-frying separately. Stewed directly in one pot, braised pork has a good coloring effect and a delicious taste. It's cool after the first frost. It's so satisfying to have a pot of this delicious food to replenish energy. Simple and delicious ways to share with you, if you like, you can try.

Lily food talks about cooking tips;

1. Pork belly "ribs" for braised pork should be fine and fat. Good pork ribs can be sandwiched between nearly ten layers, which is also called "sandwich meat". This kind of meat is fat but not greasy.

2, pork belly needs to be blanched first to remove blood foam and impurities, and then stir-fry in the pot until it is slightly browned and oily. Dumping the excess oil can reduce the greasy feeling.

3. The braised pork here is very simple, with no ingredients and no fried sugar color, which is simple and easy to operate. If you like spicy food, you can add some dried peppers and fry them together. Clear water can also be replaced by beer.