Although the raw materials of this braised pork are quite simple, and the whole production process is somewhat complicated and time-consuming, 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 consume, this Soviet-style braised pork will not taste authentic! These figures on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours. The ingredients (1 1 block) are soaked in cooking wine for-15 minutes. After the pork belly is washed, it is cut into two squares the size of mahjong tiles. Be careful not to cut the meat too small, which is easy to shrink and break, but don't cut it too big, which is not easy to cook and crisp and inconvenient 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. Boil 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. Add the right amount of salt to taste. When the soup becomes thicker and more shiny, this classic braised pork is ready. Su-style braised pork, of course, originated in Suzhou; Suzhou people cook with "cooking other people's dishes" as the seasoning, but the word "thick oil red sauce" must be used to describe Soviet-style braised pork. Fat but not greasy, crisp but not broken, sweet but not sticky, thick but not salty, these are the characteristics of Soviet-style braised pork. Meat should be pork belly, and Suzhou people call it "pork ribs". Wash the meat and cut it into tiles the size of mahjong tiles. Don't cut the meat too small, it will shrink and be fragile, so don't sell it. After cutting, immerse it in cold water and put half a cup of cooking wine in the water. Soaking in water can clear the blood of capillaries; Adding wine to water can easily absorb meat fiber and remove the fishy smell of meat. Don't soak the meat too much. If you soak it too much, the umami will be gone. Generally, it can be soaked for about 15 minutes. Braised pork is a dish, and water is the most particular. Put away the water at once, don't dry it. In case you really need to add water, remember to add boiling water. Find a big pot, wash the meat again and put it in. Water should be soaked in the meat, and the height should be more than two inches. Turn the fire to the maximum, put the cooking wine in the water and put half a spoonful of vinegar. Adding vinegar can make the meat fluffy and easy to burn. 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 impurity is boiled blood. Remove these impurities. Cook for about half an hour with high fire, or with low fire. The size of the fire is based on the fact that the water surface does not boil, which is called "simmering". Well, it will take at least an hour. The longer it takes, the better it tastes. Braised pork, don't burn it in a hurry, what you want is this slow kung fu. Meat should be cooked with chopsticks, then put in an iron pot and cooked with the lid open. Soy sauce will be put at this time. If soy sauce is put too early, the meat will not be crisp when it touches salt, and it will be put too late. Only the outer layer of meat is dyed and cannot be tasted. As for the fire, it is a little bigger than when it was just "simmered", but it doesn't need to be too big, because the meat is rotten now, and if the fire is too big, it will boil the meat. If you cook for another half an hour, the water in the pot will be almost the same. At this time, we will put sugar. Sugar, dare to put it, willing to put it. The dosage of sugar is about one or two sugars per catty of meat, and it is best to use rock sugar as sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to making this dish. When putting sugar, turn on a big fire. After adding sugar, the soup will gradually thicken, so you can gently turn the meat pieces. If you are afraid that you are not good at it and you are worried about broken meat, you can sink the soup with a spoon and pour it down. After the sugar is put in, the soup will soon dry. When the soup becomes thicker and more shiny, the dish is cooked. This soup need not be boiled too dry. Bibimbap braised pork soup is the best in the world. This is authentic Soviet-style braised pork, except wine, vinegar, soy sauce and sugar, there is no other seasoning, which means it is original. Authentic braised pork requires pork belly. Two kilograms to three kilograms is better. Wash and cut into pieces. Don't cut the meat too small. After cutting, soak it in cold water and put half a cup of cooking wine. Soak for about fifteen minutes. (This will remove the smell of blood. ) put the water away at one time to avoid burning dry. We need to find a big pot, wash the meat again and put it in. Water has no meat, more than two inches high. Light a big fire and put cooking wine and vinegar in the water (just put it yourself, I'll put more, so the meat will rot quickly). After the water is boiled, skim off the floating foam. Boil on high fire for about half an hour, then use low fire. The size of the fire is based on the fact that the water surface does not boil. Simmer 1.5-2 hours on low heat until you can poke through the meat with chopsticks, and poke it gently. (At this time, the meat looks like crystal, which is very beautiful, especially the skin, which looks very beautiful, haha ~ ~) Change the iron pot and open it. Put soy sauce, in short, thick soy sauce, and use a slightly larger fire than just a small fire. You can add vegetables at this time, but not+ vegetables are also delicious, depending on your taste. My husband likes potatoes, hehe, if it is cut big, put it at this time. If it is smaller, just wait 10 minutes. ) After half an hour, add sugar. The original author is+rock sugar, I+brown sugar, about 2 Jin of meat, 1-2 sugar, depending on my taste. The original author is from Suzhou, so there are many+. When the fire collects water, when it is almost collected, it is a comfort to go out of the pot! Note: I used to cook braised pork by frying the meat first and then boiling the oil. It's really flattering to make it. Everyone likes meat now, and only four ingredients are needed: soy sauce, cooking wine, vinegar and sugar. I always buy the best ingredients, because I'm stupid and don't know what's good, so I'll take the most expensive one as the standard, haha ~ ~ Please don't put other seasonings, it won't taste mellow. :) Remember to remember. The authentic method of braising pork in Shi Mao First, the raw material of braising pork should be half-thin and half-fat pork, cut into symmetrical shapes, steamed five layers of three-flowered belly meat with rock sugar and octagonal cinnamon, then fried in a pot with lobster sauce as seasoning, and then fired with superior soy sauce and a little sugar. The color is golden yellow, because "Shi Mao Braised Pork" is a special Hunan cuisine, and a little pepper is added in the firing process. So the taste is sweet and salty, salty and spicy, sweet but not greasy. Raw materials: 750g of pork belly with skin, 0/0g of lobster sauce, 0/0g of onion, 0/0g of ginger, 0/0g of star anise, 2g of cinnamon and 0/0g of garlic. Simple recipe: (1) Cook pork belly with clear water, take it out, wash it, filter it dry, and replace it with five-inch square pieces, put it in a bowl, add star anise, cinnamon, ginger and crystal sugar, steam it for eight times, and replace it with five-centimeter square pieces. (2) When the wok is heated to 60% heat, put the meat in the wok and fry it with low fire until it is brown, and then take out the oil. (3) Heat 50 grams of oil in the pot, add fermented soybean, onion, ginger, star anise, cinnamon and dried chili to stir-fry until fragrant, then add meat, broth, refined salt, monosodium glutamate, sugar, soy sauce and fermented milk, and stew slowly 1 hour. (4) When the meat is crisp and rotten, add garlic and simmer a little, then collect the juice and sprinkle a little chopped green onion. 1. Cut 500g pork belly into 2cm square pieces. 2. When the oil temperature in the pot is low, stir-fry the ingredients (i.e. star anise) and cinnamon to give fragrance, then stir-fry with high fire until the meat turns white, and continue to stir-fry for 2 minutes. 3. Add soy sauce+salt+sugar (sugar can be fresh or a small amount) and fry for 5 minutes. 4. Add boiling water (it must be boiling water! ! ! ) Skip the meat, add a few slices of ginger and jujube (nothing is needed), simmer for 40 minutes, and add it when the water is not enough. After 5.40 minutes, open the lid and collect the soup on the fire, and the meat will be wrapped in beautiful colors! Technical points: 1 The temperature of meat in oil should be low, otherwise the lean meat will harden. Don't simmer the meat too much, and it is advisable to simmer it before. 3. Try not to put soy sauce, use sugar and old dishes with golden color, fat but not greasy, and the entrance is soft and ready to eat. Complex process: 15" 30" 60" 30 "Pork ribs (pork belly) with nutritional value: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, people with diabetes, obesity and hyperlipidemia should not eat more. The energy per100g of nutrients is 489. 175 calories (20 pieces). Vitamin B6 0.02 mg protein 76.86 g fat 482.5 g carbohydrate 5 1.24 g folic acid 1.32 g dietary fiber 0.58 g cholesterol 854.7 mg vitamin A88.3 g carotene 1 4.9 g thiamine 0.76 mg riboflavin 0.49 mg nicotinic acid 20.65438+ 09 mg vitamin C0.5 mg vitamin E2.46 mg calcium 14 1. Ordinary healthy people and people with diseases can eat it, but if they eat too much, they will consume too many calories, and the excess calories will be converted into fat braised pork and stored in the human body, which will lead to obesity, which is easy to cause. Eating too much or cold food is easy to cause gastrointestinal fullness or abdominal distension and diarrhea; For fat and lard, people with high blood pressure or hemiplegia (stroke) and people with gastrointestinal deficiency and cold, insufficient fat, excessive phlegm and dampness, and indigestion should use it with caution or eat less. 1. Suitable for yin deficiency, dizziness, anemia, dry cough without phlegm, dry stool and malnutrition; 3. People with damp heat, excessive phlegm and thick and greasy tongue coating should not eat pork. 4. Pigskin and trotters have the effect of "harmonizing qi and blood, moisturizing and beautifying", and women who love beauty can eat more pigskin and trotters.

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