Potatoes are ok. Dongpo meat, which has a long history and is famous all over the country, is braised pork after all. It's really hard to tell when and where braised pork was produced. However, due to Mr. Dongpo's unremitting efforts, braised pork has since officially entered the historical stage. Braised pork is one of the hot dishes, with pork belly as the main ingredient. The cooking skill of braised pork is mainly casserole, which tastes sweet. Braised pork is a famous local dish, which fully embodies the characteristics of this local dish "thick oil red sauce" How to cook braised pork is delicious? The following are some ways to eat braised pork in China's online recipes: Braised pork (Spring Festival edition) Ingredients: fresh pork (with skin on the back of buttocks) 1000g, chicken leg 500g, and accessories: ginger, onion, cardamom, fermented bean curd, aniseed, salt and white wine. Practice: Cut pork into pieces (2cm long, appropriate amount). Pour the oil and sugar into an iron pan, heat and stir with a shovel until the mixed color of the oil and sugar becomes dark and bubbles; After one minute, add chicken and pork, stir, pour soy sauce, stir, add water, add auxiliary materials, cover, bring to a boil, turn off the heat, occasionally turn it over with a shovel, and simmer. Attachment: A plate of refreshing pickles. Even if the stomach is not very good:) Practice 2 of braised pork: braised pork 1. Heat the oil, add two spoonfuls of sugar and ginger slices cut into two or two fresh ginger (a large piece) and stir fry for a while. 2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up. 3. Adding water will overflow the meat. Add a little soy sauce, salt, and China vinegar (two! ), four or five petals. 4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pot. I must cook braised pork once a month or two. Ginger is more delicious than meat. No, better than meat. :-) Method 3 of braised pork: Braised pork 1 and a catty of pork belly handed down from generation to generation, cut into small pieces of two or three centimeters square, and then cut several knives on each side (to taste, you can save some if you are lazy), use soy sauce well (soy sauce is mixed at home, which I use here), add sugar and chopped green onion to make juice, and feed the meat for two hours (. Fry the meat piece by piece for about half a minute while it is hot, and then take it out. 3. Boil a small pot of water, add star anise, star anise and the juice prepared before. When the water boils, add meat and simmer for an hour. Features: the meat is rich and crisp. Key points: add more onions and stir-fry in place (don't pour all the meat in at once, it will become fried meat) Disadvantages: stir-fry the meat. Without a strong range hood, it won't take long. The practice of braised pork 4: 1. If you want to buy pork belly with skin, you must be fat and thin, or lean meat will burn like dry wood. Cut the meat into walnut-sized pieces, each piece should be fat and thin, and don't cut it into smaller pieces, because the meat will become smaller after stewing for a long time. 2. Cut the onion, ginger and garlic into sections for later use. After frying some of the fat inside, I saw that 70% of the lean meat turned white, so I put the prepared onions, ginger and garlic in the pot, and added soy sauce and cooking wine, but I should pay attention to the taste. I don't need to put salt, just copy the oil to taste. 4. One or two drops of vinegar can remove the fishy smell and add a little sugar. It's better to put some coke in coke, and then I can add some dried peppers. It takes several hours to stew with chopsticks until the skin is rotten. At this time, the fat meat is the best, fat but not greasy, the flesh is delicious and nourishing, and the lean meat is fragrant, the highest realm! Haha, try it? Method 5 of braised pork: family method of braised pork Generally speaking, the method of braised pork in restaurants or other places is more complicated and it is difficult to fully realize it at home. Here is a recipe for home cooking for your reference. 1. First, select some pork belly and cut it into pieces with a length of 3 cm and a width of 1 cm, and the size should be as uniform as possible. Remember, be sure to wash your hair clean and wash it repeatedly with water. Garlic, cut only one knife per petal; Ginger, cut into sections; Zanthoxylum bungeanum, yes; Anita, two; A small piece of cinnamon. Put these in a bowl for later use. 3. Take an iron pot, put it on the fire, add water, bring it to a boil, put the meat in the pot, skim off the floating foam, take it out when the meat is slightly hard, and drain it. This can also remove the strange smell of meat. Take an iron pot, add some water and put it on the fire. 5. When the foam in the oil turns up and down, add the meat and turn it over constantly to make the meat color even. 6. Put the seasoning into the pot, stir fry and add a little soy sauce. 7. Put the meat into the casserole and add the right amount of green water. Cooking. 8. Turn off the fire for about 50 minutes after the pot is boiled. 7. Add cooking wine and salt and cook 15. It is best to master the amount of materials selected for each part and practice it several times. This method is very suitable for home cooking. The method of braising pork is 6: 1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only length and width are considered); 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.