Exercise 1
Ingredients: 500 grams of pork belly, 30 ml of straw mushroom soy sauce, 5 grams of salt, 25 grams of rock sugar, a few slices of ginger, a piece of cinnamon, 2 star anise and 6 red dates;
Production steps:
1, pork belly is cleaned, and the whole piece is scalded in boiling water for 30 seconds;
2. After taking it out, rinse it under the tap until it is cool, cut it into thick pieces, and cook it in a boiling water pot for 30 seconds; Take it out again, rinse it under the tap until it is cool, put it in a boiling pot and scald it again for 30 seconds, then take it out and drain it;
3, put oil in the pot, add cinnamon, fragrant leaves, star anise to the cold oil, and stir-fry with a small fire;
4. Add pork belly and stir fry together;
5. Stir-fry pork belly until both sides are slightly yellow;
6. Add rock sugar, straw mushroom soy sauce, soy sauce and salt;
7, stir fry evenly, so that every piece of meat has color;
8. Add hot water that has never been used by all the materials, do not cover the lid, boil over high fire, and skim off the foam;
9. Add ginger slices and red dates, and simmer for 40 minutes to 1 hour after the fire is boiled;
10, fire juice;
1 1, stir-fry while collecting juice;
12, until the sauce is thick and each pork belly is covered with sauce.
Exercise 2
material
Pork belly, soy sauce, star anise, ginger, pepper, sesame oil, rock sugar, garlic and salt.
step
1, prepare materials, wash pork belly and cut into mahjong tiles;
2, put sesame oil in the pot, ginger slices, garlic, pepper and star anise;
3. Pour pork belly and stir-fry until both sides are slightly burnt, and add cooking wine or white wine, soy sauce and crystal sugar;
4. Transfer to a casserole, add appropriate amount of boiling water, simmer for one hour on low heat, and pay attention to frequent turning, on the one hand, color evenly, on the other hand, avoid pigskin sticking to the pot. Just sprinkle some pepper and salt before cooking.
5. Fill it out and set it up, and your appetite will be better
Exercise 3
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 1- 1.5 hours.
Exercise 4
1. Wash the pork belly and cut it into cubes; 2. Put a spoonful of oil in the pot until it 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 a proper amount of boiling water, add soy sauce, and cook the 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.
Step two, blanching and shaping. Don't cut into pieces before blanching, as the braised pork will lose its shape and the finished product will not be beautiful.
Thirdly, taking out, cooling and cutting into cubes with the same size;
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. )
I cook braised pork in our ordinary family. I don't fry sugar, I'm not familiar with it. I use soy sauce and sweet noodle sauce, which are also delicious. I first blanch the pork belly, then cut it into small pieces, put a little oil in the pot, fry the meat in the pot with low fire, and add some oil, onion, ginger, sugar, soy sauce and sweetness. When the soup is a little sticky (it will be a little sticky with sweet noodle sauce), stew it slowly in an iron pan if it is not urgent. At this time, pour in hot water (be sure to use hot water or boiled water, not cold water, but cold water and firewood), and then add water such as fennel, anise, cinnamon and salt to simmer for 50 minutes. If you are in a hurry to eat, as I said before, when the meat is cooked in an iron pot with soy sauce, sugar, sweet noodle sauce, onion and ginger, pour it into the pressure cooker, add hot water, and don't add too much water to the pressure cooker. Just cover the meat and add aniseed, cinnamon, mushrooms, salt and so on. Cover the pot, steam in a pressure cooker and simmer for about seven minutes.
Braised pork
material
Ingredients: pork belly (what is pork belly? It is the kind of fat and thin meat, and the more layers, the better. As the saying goes, eat meat, fat and thin! ) 2 kg (not too little or you can't make delicious braised pork! ),
Seasoning: salt, sugar (preferably rock sugar powder), onion, ginger slices, cooking wine (as for the dosage, except for 3 tablespoons of sugar, others mainly depend on personal taste)
working methods
1. Wash the meat, cut it into cubes, and soak it in cold water with cooking wine for 5 minutes. Take out and drain the water.
2. Cool the oil in the hot pot. When the oil is slightly smoky, add rock sugar and keep stirring. You will find that rock sugar will become like white sugar at first, then like yellow sugar, then like red pond, and then like … never again! Add meat quickly, or the sugar will burn! Don't stop your shovel! Keep stirring! Sugar will hang unevenly on the meat, so leave it alone and continue to stir you. At this time, sugar will be evenly hung on the meat because of heating.
3. now add water! Fresh meat and sliced onion and ginger. Bring the fire to a boil and turn it down for half an hour.
You can add salt to the meat now. Please pay attention to this step, only add salt when the meat is cooked to 6 ripe! There are two reasons: 1. Adding salt too early will make protein shrink, and the meat is not easy to cook. 2. What salt do you use at home? What salt ... Stupid! iodized salt
5. Cook again 15-20 minutes! Don't eat yet. If you are a fan of bibimbap, you can serve it now. If you like dried braised pork, turn on a big fire and serve the dried juice.
Personal practice of braised pork:
Wash 500g pork belly, cut it into 2cm pieces, put it in clean water, and soak it in 10ml cooking wine10min.
2. Pour the pork belly into the pot with water, boil it, blanch it for 2 minutes, and take it out.
3. Do not put oil in the pot, add pork belly, fry over low heat until it turns yellow, and put the meat aside in the onion and ginger pot.
4. Add soy sauce and soy sauce, stir well, add boiling water, add star anise, cinnamon and fragrant leaves, simmer for 5 minutes, turn to low heat for 1 hour, and collect juice.
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.
Everyone loves braised pork.
As for braised pork, I think it is difficult to determine what kind of cuisine it is, because it is almost everywhere, but the taste expression may be different.
After reading some friends' answers to this question, I found that basically all the answers were satisfactory, so I wanted to jump a little, add some ingredients and small abalone to the braised pork, and have an abalone braised pork. First, this dish was eaten in a restaurant a few days ago, and it was very good. I invited the chef to come out and sit down, especially asked about the practice and shared it with everyone. Secondly, I want to use this as a starting point to see what other dishes are made of braised pork. Let's have a talk.
In addition, I want to repeat that since it is braised, many condiment companies have specially produced some condiments that make meat more convenient to color, such as braised, soy sauce and soy sauce. It's good, but I still fry sugar in the old way. It's nothing special. I just want to follow the following traditions. I once interviewed Mr. Cheng Ruming, a "national treasure chef", who was in charge of the diet of President Mao Zedong and his family. He said that Chairman Mao doesn't eat soy sauce, but it is well known that his old man loves braised pork. What should I do? Color with fried sugar instead of soy sauce.
Therefore, our dishes still have the shadow of Shi Mao braised pork.
Ingredients: Selected pork belly, abalone and rape.
Ingredients: onion, ginger, garlic and star anise.
Seasoning: soy sauce, yellow wine, sugar, salt and rock sugar.
Cooking method:
1. Wash the abalone larvae, dig the larvae out of the shell with a spoon, open the cavity, and wash the abalone shell again for use.
2. Wash the pork belly and cut it into pieces with a length and width of about 4 cm.
3. Cut the onion and slice the ginger. The garlic head fell off. Wash, trim and shape rape.
4. Put the pork belly in the pot and blanch it with cold water to remove the fishy smell.
5. Add peanut oil and white sugar to the pot and stir-fry the sugar color for later use. Stir-fry the sugar until it is brown, but not dark, otherwise it will be bitter and tender, otherwise it will produce redundant sweetness.
6. Stir-fry the pork belly in the pot, and you will find that the pork belly will gradually spill oil during the process of stir-frying, which is also one of the purposes of stir-frying. The so-called fat but not greasy, cooking oil, played a great role.
7. Pour out the excess oil, add star anise, onion, ginger and garlic, stir-fry the fragrance, and the fragrance will instantly blend into the meat.
7. Add boiling water, and the amount of water should not exceed the meat. Add seasoning to taste. After boiling, simmer on low heat 1 hour.
8. After the meat is stewed, add the abalone and stew the abalone shells together. Note that small abalone is easy to cook, and don't put it in advance.
9. Add a little rock sugar, collect the juice on high fire, and take it out of the pot when the juice is bright. Decorate with rape gall.
Features: the meat is fragrant and has the umami taste of abalone. Abalone tastes tender and soft.
Ingredients: pork belly 800g, star anise 15g, fragrant leaves 1 slice, onion 50g, ginger 30g, sugar 20g, salt 25g, soy sauce 25g, yellow wine 30g, rock sugar 25g, peanut oil 15g.
1. First, cut the pork belly into 2.5 cm square pieces, put them in a pot with cold water, boil the pieces for 5 minutes, take them out and control the purified water for later use;
2. Pour a little oil into the wok, saute the star anise, pour the fine sugar and stir-fry until it is slightly yellow;
3. Dissolve the sugar completely, stir-fry until it is slightly colored, stir-fry the meat pieces, stir-fry the meat pieces until the water is drained, the color is bright, the surface is yellowish, and the rice wine is cooked after the oil is produced;
4. Pour in the soy sauce and stir-fry until the yellow wine volatilizes and the soy sauce is evenly adsorbed on the meat;
5. Stir the meat evenly, then pour the boiling water into the pot until the water is flush with the meat. Then, add onion, ginger and fragrant leaves.
6. Finally, add rock sugar, cover the pot and simmer for 30-40 minutes;
7. After the meat is cooked, take out the onion, ginger, star anise and fragrant leaves, add a little salt and collect the juice over high fire;
8. After the soup is collected, it can be cooked. When collecting fruit juice, you can pour out the excess oil for other purposes. This oil tastes delicious and can be used for cooking and other purposes.
1, when cutting braised pork, the meat should not be too small, because after the finished product, the meat will shrink nearly twice, so it is necessary to master the size of the meat when cutting.
2. When tying the meat with water to remove the odor, use cold water in the pot and boiled water when cooking. If you master this, the cooked meat will be very fragrant, otherwise the taste and taste will be bad.
3, salt can be put or not, salt is used to find taste, if it feels too sweet, you can put less salt, some soy sauce is very salty, no need to put salt. When the finished product is eaten, it is appropriate to have a little sweetness in the salt, and it is not good to be too sweet or salty.
4. The color of sugar is best fried with sugar and fried into light yellow. Mainly plays the role of red and bright. If the color is dark, it will be bitter. It is not used for coloring. The color can be a little soy sauce. The color of braised pork is light red and dark, which is neither good-looking nor delicious.
Braised pork practice video tutorial as above:
The following is a picture tutorial of braised pork:
New Oriental students teach you how to make non-greasy braised pork: (See the video for details, here are some flowcharts for your reference)
1, rich in materials and more delicious.
2. Basically all the materials are cut into blocks.
3. Then, according to the description in the video, put all the materials into the pot and cook them in turn.
4, to be honest, I have tasted all the finished products, and the meat is really fragrant! And there is no personal greasy feeling. If you want to learn many skills, please watch the above teaching video. (it's delicious! )
5. After the last dish is installed, it's good to entertain guests at home. Haha!
Traditional braised pork
4.
Boil the meat for 5 minutes after the water boils.
5.
Take out the purified water and control it for use.
6.
Add a little oil to the wok and stir-fry the star anise.
7.
Pour in fine sugar.
8.
Stir-fried sugar.
9.
Stir-fry until slightly yellow.
10.
Melt the sugar completely, stir-fry until it is slightly colored, add the meat pieces and stir-fry until the drained water is bright and the surface is slightly yellow.
1 1.
And start cooking yellow rice wine after the oil is produced.
12.
Add soy sauce and stir fry.
13.
Stir-fry until the yellow wine volatilizes and the soy sauce is evenly adsorbed on the meat.
14.
Stir-fry the meat evenly, then pour boiling water into the pot until the water is flush with the meat.
15.
Then, add onion, ginger and fragrant leaves.
16.
Finally, add rock sugar.
17.
Cover the pot and simmer for 30-40 minutes.
18.
When the meat is cooked, pick out the onion, ginger, star anise and fragrant leaves.
19.
Add a little salt, and then collect the juice with high fire.
20.
After the soup is collected, it can be served.
2 1.
When collecting fruit juice, you can pour out the excess oil for other purposes. This oil tastes delicious and can be used for cooking and other purposes.
Tips
Braised pork features: bright red color, fragrant taste, soft, rotten and smooth, fat but not greasy.
Tips:
1, when cutting braised pork, the meat should not be too small, because after the finished product, the meat will shrink nearly twice, so it is necessary to master the size of the meat when cutting.
2. When tying the meat with water to remove the odor, use cold water in the pot and boiled water when cooking. If you master this, the cooked meat will be very fragrant, otherwise the taste and taste will be bad.
3, salt can be put or not, salt is used to find taste, if it feels too sweet, you can put less salt, some soy sauce is very salty, no need to put salt. When the finished product is eaten, it is appropriate to have a little sweetness in the salt, and it is not good to be too sweet or salty.