Grandma's braised pork method introduces the cuisine and function in detail: home-cooked recipes. Ingredients: pork belly 1 kg seasoning: oil 1 tablespoon, 4 slices of ginger, a pinch of shallots, a proper amount of cooking wine, a proper amount of soy sauce, 3 tablespoons of sugar, and 2 tablespoons of salt1. Teach your grandmother how to cook braised pork and how to make it delicious. First of all, the meat you choose to make braised pork must be pork belly, the kind with three layers of fat meat and ribs. The braised pork made from this kind of meat is tender but not greasy, and the meat next to the ribs is tender. There are many ways to braised pork, such as Sichuan flavor, improved taste, and grandma braised pork that Jiangnan people like. When cooking, the choice of taste can be adjusted according to your own preferences. Generally, northerners like to stew braised pork with some peppers and aniseed, while Jiangnan people like sweet taste, so they can add and subtract seasonings appropriately in the production process. The braised pork of grandma's house introduced below is Jiangnan flavor, which melts in the mouth and is very delicious. Practice: 1, boil water in the pot, add 1 tbsp cooking wine, blanch the pork belly in boiling water, and take it out after the meat loses color. 2, oil pan, medium heat 50%, add sugar (brown sugar and white sugar can be), slowly melt the sugar, add pork belly and stir fry for a while, then add knotted shallots and ginger slices. After seeing the color of the fried meat, add a proper amount of soy sauce and yellow wine to continue frying (the yellow wine can be 50ml~ 100ml). 3. Take a medium-sized pot, put the fried meat into the pot, stir it to see how much water there is, and add a small amount of water, which is about 2/3 of the meat. After the big fire boils, simmer slowly. When stewing, try using pointed chopsticks to see if it is crisp. When it is crisp, turn on high heat, drain the juice and put the chopped green onion into the plate. Tips: 1, when melting sugar, don't be impatient, simmer over medium heat, otherwise it will be easy to paste the bottom. 2. The ratio of yellow rice wine to clear water is not fixed. If you like the taste of wine, you can add more yellow wine and less water. Finally, the position of water depends on the draft of the pot you use. If it is a waterless pot (such as Zliren pot, Fishler pot, etc. ), you can stew slowly without adding water. The cooking methods and effects of Shanghai braised pork are introduced in detail: home-cooked recipes. Materials for making braised pork in Shanghai: Ingredients: one catty of pork belly with skin, thirty quail eggs, two spoonfuls of rock sugar, one piece of ginger, two star anise roses, one teaspoon of pepper, two small pieces of cinnamon, four dried peppers, four or five shallots, half a spoonful of soy sauce, two spoonfuls of cooking wine and a proper amount of salt. Teach you to cook Shanghai braised pork. How to make Shanghai braised pork delicious? Practice: 1. Wash quail eggs, put them in a cold water pot, cover them and cook them. Turn off the fire and let them stew for more than five minutes. 2. Pork belly is put into a warm water pot and boiled over medium heat for two minutes to remove blood foam. 3. After the pork belly is fished out, it is cut into pieces about one centimeter square (it can be cut into pieces according to personal preferences); After the quail eggs are taken out, soak them in cold water for about five minutes, shell them and dry them with kitchen paper; Ginger is broken; Cut shallots into two sections; Dry-cut slices. 4, put the oil in the pot and burn it to 50% heat, and slowly fry quail eggs on medium and small fires. 5. When the oil turns golden yellow, take out and drain the oil. 6. Leave about half a tablespoon of oil in the pot and simmer until it is warm. Stir-fry the rock sugar slowly. 7. Stir fry until the smoked sugar in the pot is brown. 8. Turn off the fire immediately after pouring the pork belly, and turn the meat quickly to make it evenly covered with sugar. 9. Add about 3 kg of soup or water (if the pot is small, it can be divided into several times, but the water must be boiled in the middle), bring to a boil, then add ginger, star anise, pepper, cinnamon, dried Chili, shallot, soy sauce and cooking wine, and cover the lid to slow down the fire. 10, quail eggs and salt are boiled for half an hour, then boiled over high fire, and then simmered for about an hour. 1 1, when the soup is almost dry, switch to high fire to collect the juice. 12, when the soup is dry, turn off the fire, pick up onions, ginger, star anise and cinnamon, put quail eggs around the plate, and then put the meat into the plate. Braised pork in Shanghai tastes very sweet. Shanghai people's pot-stewed dishes are characterized by one-handed soy sauce bottle and one-handed sugar jar. The existing practice of braising pork in Shanghai is as follows: the first step is to braise pork in local dishes and cut pork belly into pieces, and the second step is to blanch it with salt water. Put onion, ginger, star anise and cinnamon into a casserole, add pork, Shaoxing wine and soy sauce, add water until the meat is even, and cook over medium heat until the meat is cooked. Step 3, simmer on low heat until the soup is nearly dry, and add sugar to dissolve. Hangbang braised pork (Dongpo pork) has no blanching. Carve wine with flowers instead of a drop of water. Other practices of braised pork in Tongzhou. The first step of subang braised pork is to pour a small amount of oil into an iron pan, stir-fry onion, ginger and star anise, and stir-fry raw meat. Step 2, remove the remaining oil, add cooking wine, soy sauce and a little water, and stew for 10 minutes. The third step, add sugar to the pot, Wuxi braised pork, which is almost the practice on the first floor. Wuxi is characterized by: Stir-frying caramel color is the foaming step. There is another way. I don't know what the first step is. Fry in a large oil pan, fry in an oil pan, fry until golden, and drain the oil. Step 2: Cook the meat with cooking wine, soy sauce, sugar and a little water. The last course is very fast, so many restaurants use this method. The cooking methods and effects of braised pork with potatoes are introduced in detail: Sichuan home cooking menu private cuisine technology: braised pork with potatoes making materials: main ingredients: pork belly with skin (which must be peeled), potatoes or taro, quail eggs seasoning: a little onion, ginger, garlic, aniseed, sugar and vinegar teach you how to cook braised pork with potatoes. How to cook braised pork with potatoes is delicious: 1. Heat oil. 2. Add onion, garlic and pork belly and stir fry together until the color turns yellow and there is a lot of oil. 3. Adding water will overflow the meat, add a little soy sauce, salt, two spoonfuls of aged vinegar (the meat is not greasy or tender after adding vinegar), and four or five aniseed. 4. Boil and simmer for about 50 minutes. 5. Add carrot pieces, potatoes, taro and quail eggs ten minutes before the pot is cooked. 6. Wait until the water is dry before cooking. After making it, ginger, carrots, potatoes and other raw materials are more delicious than meat. Introduce the practice of braised pork and dried bamboo shoots in detail. Cuisine and efficacy: home cooking taste: salty technology: braised pork and dried bamboo shoots. Materials: main ingredients: dried bamboo shoots 150g, ribs (pork belly) 200g, and auxiliary materials: potatoes (yellow skin) 100g. Lentinus edodes (fresh) 30g seasoning: soy sauce 15g, yellow wine 15g, star anise 5g, cinnamon 3g, ginger 15g, garlic (white skin) 5g, peanut oil 25g, teaching you how to cook braised pork and dried bamboo shoots, and how to cook braised pork and dried bamboo shoots delicious 1. 2. Finally, wash for several times to remove the salty taste and drain the water for later use; 3. Wash the pork belly and cut it into small pieces; 4. Blanch pork belly in boiling water with yellow wine for 2-3 minutes, take it out and drain it; 5. Melt sugar in hot oil, add pork belly and stir-fry until it is brown, then pour in soy sauce (soy sauce is the best, if there is no soy sauce) and rice wine (pour more), and add aniseed cinnamon, ginger and garlic to stir-fry until it is fragrant; 6. Add water, don't add more materials, then add dried bamboo shoots, cut potatoes and washed mushrooms to boil; 7. Simmer for 40 minutes.