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1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);

2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;

3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);

4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.

Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

the second type

Braised pork is a home-cooked dish. Different places, different people have different practices. When I first came, I presented you with a braised pork.

When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all.

Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Secondly, it will increase the flavor of meat (personal experience)

Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock candy is the best, and sugar is ok, at least 1 tablespoon. (I put 2 tablespoons.) Don't be afraid to put too much, the meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.

After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, cease fire and take it out.

The third kind

Cut the white meat into pieces of suitable size. Then blanch in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )

Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce.

Put a little oil in the wok, add sugar and stir-fry until it is brown.

To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! )

According to personal preference, you can also put some dried peppers in and fry them together. The color can be brighter and the taste will be richer.

You can add water when the color is good, and then wait for the water to boil ~ ~ ~

After the water boils, just simmer on a small fire! My personal experience is two hours.

When there is not much water left, put salt and collect juice on fire!

Chinese sauerkraut white meat hotpot

Raw materials: pickled cabbage 1000g, streaky pork with skin 1500mg. 50g of water hairy golden hook, 2 live crabs, 500g of water vermicelli, 50g of Beijing and winter vegetables and 2000g of chicken soup. 15g salted coriander, 15g salted leek, 25g Shaoxing wine, 15g pepper water (boiled with 5g pepper and 250g water), 3g monosodium glutamate, 10g refined salt, 25g chopped coriander, 15g fermented bean curd and 25g sesame.

Method: Wash the boneless pork belly with skin, bake it with open fire until it is brown, soak it in a warm water basin for about 30 minutes, then take it out, scrape the skin with a knife, then put it in a cold water pot and boil it with strong fire, then slowly cook it with low fire, take it out when it is 80% ripe, put it in a square plate, flatten the meat with a heavy object, air-cool, and cut it into large pieces as thin as paper with a saw. Chop sauerkraut, wash it, remove the side leaves, cut it twice along the edge (coarse chop twice, fine chop once), then cut it into filaments with a top knife, the finer the better, wash it and knead it with water. Water vermicelli is cut into 12 cm long sections. Pour chicken soup into a pot, and add 1000g shredded sauerkraut, 500g gouache strips, 50g golden hook soaked in water, live crab, JD.COM cuisine, salted coriander, salted leek, Shaoxing wine, pepper water, monosodium glutamate, refined salt, etc. Bring to a boil with high fire, skim off the floating foam, put it in a hot pot, put white meat slices on it, and cover the pot. Put the burnt charcoal in the furnace, serve it on the dining table (the lower part of the cauldron should be padded with a metal tray, and cold water should be put in the tray to avoid baking the dining table), and then it can be eaten after boiling. When eating, the table should be prepared with coriander powder, fermented bean curd, sesame sauce, garlic sauce, red pepper oil, marinated shrimp oil, salted chives, soy sauce and rice vinegar, which consumers can dip in.

The characteristic sauerkraut is crisp and salty, the pork is fat but not greasy, the soup is white and salty, and the seafood is delicious.

Braised pork with mushrooms

The raw materials are: pork belly with skin and dried plums.

Ingredients: soy sauce, oil, onion, ginger, garlic, cooking wine, sugar, starch (we call it raw flour)

Cher's approach is:

1. First, put the washed pork belly in a cold water pot and cook it until it is 78% cooked (pressure cooker is also acceptable). Remove the oil from the skin with a knife melon, dry it with a dry cloth, apply soy sauce and cooking wine while it is hot, and leave it for a while.

2. Pour the oil in a hot pot. When it is eight minutes hot, put the pork belly in the oil and fry it. Remember to fry the skin face down until the skin bubbles, and then remove the oil.

3. Leave a little oil in the wok, stir-fry the ginger and garlic until it tastes delicious, add the fried pork belly, cooking wine, soy sauce, sugar and water, and simmer for 15 minutes. At this time, you can see that the bubbles on the skin become very big. Isn't it beautiful? : p Then collect the concentrated marinade and cool it.

4. Slice the cooled pork belly, code it neatly at the bottom of the bowl, then spread the dried mushrooms on the meat, steam it in a cage until the meat is crisp and rotten, drain the gravy, buckle it in a plate (this will be more beautiful), put the chopped green onion, and finally hook the gravy with starch into a thin sauce and pour it on the braised pork.