The first method of braised pork:
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 method of braised pork:
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 shallots, ginger and peppers, especially remind you to put garlic, pat it slightly, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to put 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 method of braised pork:
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, add salt and collect juice over high fire.
Question 2: How to make braised pork delicious? The practice of braised pork
There are many ways to braise pork. The key is to boil all the oil in the fat. The color of sugar is also important.
1. Cut the pork belly into mahjong-sized squares and cook in a pot for more than ten minutes. Then wash the meat with cold water.
2. Put a little oil in the wok, put a cup of white sugar (a small cup for drinking tea in the restaurant), wait for the sugar to melt slowly, and pour it into the cup.
Stir at a constant speed until the sugar melts and bubbles. Pour the meat into the pot and stir-fry until the sugar is evenly hung on the meat. This step is called coloring.
3. Drain the wok. It is advisable to have two fingers without meat. Put four onions in the pot and cut into sections; A few slices of ginger; Two tsaoko; Octagonal eight
; The ratio of salt, sugar and monosodium glutamate is 2: 3: 2; If the color is not enough, add a little soy sauce to color it.
4. Turn on the high fire, turn the pot to medium heat and cook for at least 40 minutes until the meat is soft (if you are not sure, use your hands).
Just pinch it).
Precautions:
1. After all the ingredients are put into the pot, the soup should taste a little salty.
Don't burn too much, just let the soup boil a little. Otherwise, the water will evaporate quickly, and the meat will be salty before the soup is made. Cooked meat
The longer it takes, the softer it tastes.
This braised pork, the most important thing is to choose meat. Meat needs pork belly. Suzhou and Shanghai are called "pork ribs", which is actually boneless pork ribs. Pork ribs should be carefully selected and fattened. Good pork ribs can be sandwiched with nearly ten layers, which is also called "sandwich meat". The quality is almost poor, only four or five layers are sandwiched; Almost, a layer of skin, a layer of fat, a layer of lean meat, all gone. No matter how bad the meat is, we should pay attention to it, depending on whether there is more fat or lean meat. If you have more lean meat, you can force it. On the other hand, you must not choose. The ten-story ribs mentioned above are more expensive than the big ribs and the tenderloin. And unless you know the stall owner and agree to keep it for you the next day, you must hurry; Everyone loves this kind of good thing. It is said that a pig has only two good ribs, which add up to just one bowl. Pork belly is actually the most nutritious meat in pigs. West Renye Fang likes it so much that on August 12 last year, Mexico imposed a tariff of 10% on the pork belly of the United States, because the export volume was too large. Some people say that the use of butt-pointed meat is just "sauce meat", not braised meat in the true sense.
Don't buy too little meat, two to three kilograms is better. If there are few people, we can't "reduce in proportion". If you cook this dish with half a catty of meat, I'm sure you'll never make it well. If people can't eat it all at once, they can actually take it out and put it in the refrigerator for quick freezing, and then eat it in a few days.
Wash the meat and cut it into tiles the size of mahjong tiles. Don't cut the meat too small. If it is too small, it will shrink and be fragile, and it will no longer be attractive. 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 the water away at once, don't burn it dry, add some more water. Some books say to add small bowls and small bowls. I have tried, and the effect is definitely not as good as my cooking method. Even if you really need to add water, remember to add boiling water, remember, remember. We need to find a big pot, wash the meat again and put it in. Water should submerge the meat and rise more than two inches.
Some people, when cooking braised pork, fry it first. My good wife often says that this is a poor family's cooking method. When the meat is fried, it doesn't shrink but it's not brittle, the oil doesn't go away, and the meat is hard. You can eat a few pieces less. Some restaurants do the same, because it takes a short time and looks good, but when it comes to eating, it's not flattering.
The braised pork I want to talk about is pure, there are no formalities that should not be done, and there is no seasoning that will cause "ambiguous braised pork".
Add water to the pot, light the fire, turn the fire to the maximum, add cooking wine and half a spoonful of vinegar to the water. Putting vinegar can make the meat fluffy and easier to burn crisp; My good woman put dried hawthorn, which has better effect and stronger fragrance, but it is not easy to get.
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 impurity is boiled blood, which is called "hair" by Shanghainese. This is a unique word in Shanghai dialect. No one knows how to write it, only that it should be pronounced ... >>
Question 3: How can braised pork taste three kinds of braised pork?
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 pepper, star anise and dried tangerine peel (not dried tangerine peel)) and stir-fry for three minutes until 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 shallots, ginger and peppers, especially remind you to put garlic, pat it slightly, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to put 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, add salt and collect juice over high fire.
Question 4: What ingredients do you need to put in the braised pork? Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic. Braised pork
Exercise:
1. Put the oil first, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, add the cooking wine and other seasonings, 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. Attention (add salt to taste).
Exercise 4
1. Wash the pork belly and cut it into cubes; Braised pork II. 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.
Exercise 5
Materials:
Ingredients: fine 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.
Exercise:
Step 1: Slice pork belly, blanch in cold water, and remove blood powder.
The second step of braising pork is blanching and shaping. Don't cut the meat before blanching, because braised pork will lose its shape. It doesn't look good when it's burned. )
Step 3, take it out, cool it and cut it into cubes of the same size (the bigger one tastes good);
Step 4, put a little oil in the pot, add chives, ginger and garlic spices and stir-fry;
Step 5, stir fry the meat (stir fry the oil in the meat);
Step 6, put a little oil in the pot, pour in white sugar and stir-fry the sugar color;
Step 7, stir-fry until the sugar becomes bordeaux, and turn off the fire;
Step 8, turn off the fire quickly when the sugar bubble changes from big to small, and pour in boiling water (this is a crucial step in braised pork. This sugar color is caramel flavor, which will make the braised pork smell a little caramel flavor);
Step 9, pour into the meat, add a little Shaoxing wine to boil, then add tea to remove fishy smell and cook quickly;
Step 10: finally, add soy sauce for color matching and salt for seasoning;
Step 1 1: put it into a deep pot, add boiling water, boil it with strong fire, 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. )
point out
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.
Question 5: How to make braised pork delicious? Prepare ingredients. A piece of pork belly, a piece of ginger and a small bowl of rock sugar.
2
Wash pork belly and cut into pieces (about 2 cm, square), and slice ginger.
three
Barbecue. Add a proper amount of water to the pot, put it in cold water, pour pork belly and a proper amount of cooking wine. After the fire boils, skim off the floating foam and take it out for later use.
four
Fried sugar. The wok is slightly hot, pour in proper amount of cooking oil and add rock sugar. Stir fry over low heat.
five
Stir-fry until the rock sugar is completely melted and yellow bubbles begin to rise from the bottom of the pot.
six
Pour the pork belly into the pot and turn to medium heat. Stir fry quickly. Let every piece of pork belly be wrapped in sugar.
seven
Add ginger slices and continue to stir fry.
eight
Add appropriate amount of soy sauce and stir well. Pour in hot water. Next, start seasoning, add the right amount of salt and star anise. After the fire boils, turn to warm fire and stew for about 40 minutes.
nine
Collect juice.
10
Dish and serve.
skill
1. If you want to make delicious braised pork, you must choose high-quality fresh pork belly.
2. Be sure to use cold water, cook the meat. This way, the meat won't be tightened by sudden heating.
3. Be sure to use a small fire when frying sugar. Fire is easy to stir-fry sugar, so the meat will be bitter.
4. You can use rock sugar or white sugar when frying sugar. The meat stewed with rock sugar is more beautiful in color.
5, because it is easy to paste the pot, you must keep stirring when collecting juice until there is bright oil.
Question 6: How to cook delicious braised pork? Better keep it simple and delicious. Introduce the cuisine and its functions in detail: home-cooked recipes.
Production materials of grandma's braised pork: main ingredients: pork belly 1 kg.
Seasoning: oil 1 tbsp, ginger 4 slices, chives 1 pinch, cooking wine, soy sauce, sugar 3 tbsp, salt 1/2 tsp.
Teach your grandmother to cook braised pork. Braised pork is delicious no matter how it is cooked. Speaking of braised pork, many diners are drooling. First of all, the meat you choose to make braised pork must be pork belly, three layers of fat, and lean meat with tendons. The braised pork made from this kind of meat is tender and not greasy, and the meat next to the ribs is fresh and 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 or subtract seasonings to taste it properly. The braised pork of grandma's house introduced below is Jiangnan flavor, which melts in the mouth and is very delicious.
Exercise:
1. Boil the water in the pot, add 1 tbsp of 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 meat stir-fried, add some 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.
Small stickers:
1, don't be impatient when melting sugar, 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 kettle-free (such as Zyrnior pot, Fishler pot, etc.). ), you can stew slowly without adding water.
Question 7: How to cook braised pork? Ingredients: onion, ginger, star anise, a little soy sauce, salt, monosodium glutamate and sugar.
1. Pork belly is the best meat. Wash the meat and cut it into pieces. Don't cut the meat too small, it will shrink and break easily. 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.
This meat is too greasy. Pour some oil into the pot, depending on the amount of meat, determine the amount of oil, take out the meat and pour it into the pot and stir-fry until the meat turns pale red. Take it out for use.
3. stir fry. Add a little oil to the pan. When the oil is hot, add sugar and stir fry. When the sugar melts and becomes fragrant, pour the meat into the pot and stir-fry for a while, then add water, onion, ginger, star anise and a little soy sauce.
4. After the pot is boiled, turn to low heat and simmer slowly. After 20 minutes, add salt and monosodium glutamate. Collect the juice and plate it.
Question 8: How to cook braised pork is simple, time-saving and delicious. Ingredients: onion, ginger, star anise, a little soy sauce, salt, monosodium glutamate and sugar.
1. Pork belly is the best meat. Wash the meat and cut it into pieces. Don't cut the meat too small, it will shrink and break easily. 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.
This meat is too greasy. Pour some oil into the pot, depending on the amount of meat, determine the amount of oil, take out the meat and pour it into the pot and stir-fry until the meat turns pale red. Take it out for use.
3. stir fry. Add a little oil to the pan. When the oil is hot, add sugar and stir fry. When the sugar melts and becomes fragrant, pour the meat into the pot and stir-fry for a while, then add water, onion, ginger, star anise and a little soy sauce.
4. After the pot is boiled, turn to low heat and simmer slowly. After 20 minutes, add salt and monosodium glutamate. Collect the juice and plate it.
Question 9: How to prepare the ingredients and details of braised pork?
300g pork
Garlic seedling 15g
3 dried peppers
Half a red pepper
Octagonal 1
Ginger amount
Garlic right amount
Soy sauce15ml
3 small rock candy
Proper amount of vinegar
Proper amount of cooking wine
Appropriate amount of chicken essence
Ordinary difficulty
The time is three quarters of an hour.
Delicious xianxian
Manual ignition
Steps of braised pork
1.
Wash pork and cut into pieces, wash garlic seedlings and cut into pieces, peel and shred ginger, cut garlic into pieces, shred dried pepper, cut red pepper into small rings, and cut onion into chopped green onion.
2.
Put the pork pieces in a pot and stir-fry them over medium heat until the oil comes out.
3.
Stir-fry until the oil comes out. Add shredded ginger, garlic and star anise to taste.
4.
Add soy sauce and dried Chili, stir well, pour in cooking wine, cover the pot and stew for one minute.
5.
Add water, crystal sugar, vinegar and salt, and bring to a boil.
6.
Pour into the casserole and simmer for 40 minutes.
7.
When you open it, the meat is basically delicious and the volume is relatively small, so you can prepare to put garlic seedlings.
8.
Add garlic sprouts, cover the casserole and stew for one minute.
9.
Collect the juice over high fire, put in the red pepper ring, and add the appropriate amount of chicken essence.
10.
You can put it on a plate and sprinkle with chopped green onion.
Tips
This dish is high in fat and calories. Exercise moderately after eating, or eat with steamed bread. If you don't like fat, you can fry dried vegetables with more fat.