Ingredients: pork ribs (pork belly) (1000g) Seasoning: green onion (10g) ginger (5g) star anise (5g) fragrant leaves (5g) peanut oil (20g) soy sauce (5g) white sugar (10g) salt (5

[Edit this paragraph] Practice 1

Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes, then take it out, rinse it with cold water and serve. Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use. Process 3: put100g oil into the pot, and pour the meat into the pot when the oil is heated to 80% heat. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat. After one minute, drop the juice into the pot for dyeing. When the meat turns golden brown, add water to the meat. Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a plate of fragrant braised pork will be ready.

[Edit this paragraph] Exercise 2

1. Pork belly with skin cut into cubes, onion and ginger cut into large pieces. 2. Heat the oil in the pot, add the sugar and stir fry. When it turns brown, add meat, add some water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and fragrant leaves, and stew for several hours.

[Edit this paragraph] Exercise 3

Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic. Practice: 1. First put the oil, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, add the seasoning such as cooking wine, and stir-fry to get the fragrance. 2. Add boiling water to the pot and stew for 2-3 minutes. 3. After the fire boils, simmer for 2-3 hours. 4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pot.

[Edit this paragraph] Exercise 4

1. Wash the pork belly and cut it into cubes; 2. put a spoonful of oil in the pot, which is slightly hot. Add rock sugar and stir-fry until the rock sugar is completely melted. 3. Pour the diced meat and stir-fry until it is evenly coated with syrup; 4. Add appropriate amount of boiling water, add soy sauce and marinated seasoning package; 5. Cover the lid and simmer for about 40 minutes until the juice is dry.

[Edit this paragraph] Exercise 5

Materials: raw materials: pork belly, stewed pork bun, onion, crystal sugar, tea, seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, sugar, salt, soy sauce and Shaoxing wine. Practice: Step 1, pork belly is cut into strips and blanched in cold water to remove blood. The second step of braised pork is blanching and shaping. Don't cut it before dicing, or the braised pork won't take shape. It's not beautiful when it burns out. Step 3: Take it out, cool it and cut it into cubes of the same size (it's more enjoyable to eat). Step 4, put a little oil in the pot, add leeks, ginger and garlic spices and stir fry. Step 5, add meat pieces and stir fry (stir fry the oil in the meat pieces). Step 6, put a little oil in the pot and stir-fry the white sugar; step 7, stir-fry until the white sugar turns bordeaux, and turn off the fire; step 8, quickly turn off the fire from big to small, and pour in boiling water (this is a key step in braised pork, which is caramel flavor, which will make braised pork smell a little caramel). Step 9, pour into the meat, add a little Shaoxing wine and boiling water, add tea to remove the fishy smell, and cook quickly. Step 10: Finally, add soy sauce for color matching and salt for seasoning. Step 1 1: put it in a deep pot, boil it in boiling water, skim off the floating foam and reduce the fire for 45 minutes. Step 12: change the wok back to high fire, put rock sugar to make the juice thick, then take out the wok and decorate it with chives. The juice is strong and fragrant, and it is more addictive when poured on rice. It is suggested that the practice of braised pork in different places will be slightly different. The south is used to mixing colors with soy sauce, while the north prefers to stir-fry sugar. The general raw material is the best pork belly (the so-called best pork belly should be layered, generally about five layers is better, hence the name "pork belly") or "sitting on the hip" (that is, the tip of the back hip). You can add vegetables such as cabbage, tofu, potatoes and carrots to cook together, and you can change all kinds of delicious stews. It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar.

[Edit this paragraph] Food characteristics

Golden color, fat but not greasy, soft and instant at the entrance. Complex technology: 15" 30" 60" 30 "Although the raw materials of braised pork are quite simple, the whole production process is somewhat complicated and time-consuming. But as the saying goes, "Slow work makes fine work" and "You can't eat hot tofu if you are impatient". If you don't have so much time to spend, the taste of this Soviet-style braised pork will not be authentic. These figures on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours. Soak in cooking wine-15 minutes. After washing the pork belly, cut it into two squares the size of mahjong tiles. Be careful not to cut the meat too small, which is easy to shrink and break, and don't cut it too big, which is not easy to be cooked and crisp, and it is not convenient to eat. After cutting, put it into a casserole, add half a cup of cooking wine and soak it in cold water, so that the blood in the capillaries is soaked, and the cooking wine is easily absorbed by the meat fiber to remove the fishy smell. Generally, it can be soaked for about 15 minutes. Cook on high fire-wash the soaked pork belly for 30 minutes, then cook on high fire. At this time, we pay great attention to the amount of water put in. We should put it away at once, don't dry it, and add water. Even if we really need to add water, we should remember to add boiling water. Generally speaking, it is advisable to soak in water without meat and raise it by more than two inches. Add water to the pot and it will ignite. Turn the fire to the maximum. At the same time, dried hawthorn can make the meat fluffy and easier to burn. If there is no dried hawthorn, put half a spoonful of vinegar. After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurities is boiled blood, so it should be carefully removed with a spoon, and the impurities stuck to the side of the casserole should also be removed. Stew on low heat-after cooking on high heat for about 60 minutes and half an hour, you can stew on low heat. The size of the heat is subject to the boiling of the water surface, and the stewing time is longer, at least one hour, to make the meat crisp and tender. The reason why braised pork is delicious is this slow effort. Collect the juice in an iron pan for -30 minutes. When the meat paste can sink with chopsticks, replace it with an iron pot. Note that the meat is crisp and tender at this time. Hold it carefully and add soy sauce. This soy sauce is also quite learned. Generally, soy sauce is divided into soy sauce and soy sauce. Soy sauce is actually from caramelization. It is dark in color and easy to color. It is suitable for braised pork, while soy sauce is salty and cannot be used. When coloring, the fire is a little bigger than when stewing just now, but not too big, because the meat is crisp and rotten, and the fire is easy to cook the meat. Open the lid and cook for half an hour, then add rock sugar, and the soup will gradually thicken. This process is called "juice harvesting". When collecting juice, you can gently turn the meat pieces, so that the color is more uniform. When the soup becomes thicker and more shiny, this classic braised pork is cooked.