Suitable constitution: Suitable constitution: Qi deficiency constitution, Qi stagnation constitution, Yang deficiency constitution, peaceful constitution Contraindications: Damp-heat constitution, phlegm-dampness constitution, blood stasis constitution Edit this paragraph Food ingredients and production ingredients Main ingredients: Belt Pork belly with skin (1000g) Seasoning: chives (50g), ginger (50g), light soy sauce (30g), dark soy sauce (5g), single crystal rock sugar (20g), salt (5g), pure Brown sugar (not brown sugar) (50g), cooking wine (20g), water (500g). Although the ingredients for this braised pork are quite simple, the entire production process is a bit complicated and a waste of time. However, as the saying goes, "Slow work produces fine work" and "You can't eat hot tofu in a hurry." If you don't have so much time, The taste of this Soviet-style braised pork is not authentic! The numbers on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours. Ingredients (11 photos) Soaking in cooking wine - 15 minutes. Wash the pork belly and cut it into two square pieces the size of mahjong tiles. Be careful not to cut the meat too small. If it is too small, it will shrink and break. But it should not be too big. It's too big to cook and crispy, and it's inconvenient to eat. After cutting, place it in a casserole, add half a cup of cooking wine, and soak it in cold water. This can soak away the blood in the capillaries. The cooking wine can be easily absorbed by the meat fibers and remove the fishy smell. Generally, it takes about fifteen minutes to soak. Cook over high heat - 30 minutes. After rinsing the soaked pork belly slightly, cook over high heat. At this time, it is very important to add the amount of water. It should be put in at once. Do not boil it dry before adding water. Even if you really need to add water, remember to add boiling water. Generally speaking, it is better to submerge the meat in water and raise it to more than two inches. After adding water to the pot, light the fire to the maximum. At the same time, add dried hawthorn, which can make the meat puffy and make it easier to crisp. If you don’t have dried hawthorn, you can add half a spoonful of vinegar. After about five or six minutes, the water will boil. Continue to cook for another five or six minutes. As the meat tumbles, a layer of black and red impurities will float on the water. This layer of impurities is cooked blood, which should be removed carefully with a spoon. The impurities stuck to the sides of the casserole should also be removed. Simmer over low heat - After boiling over high heat for about half an hour for 60 minutes, you can switch to simmering over low heat. The size of the fire is subject to the fact that the water surface is not boiling. The stewing time is longer, at least an hour, in order to make the meat crispy. Tender. The reason why braised pork is delicious is because of this slow cooking method. The sauce in the iron pot is reduced - 30 minutes. When the meat is cooked enough to sink in when poked lightly with chopsticks, switch to the iron wok and cook. Note that the meat is very crispy and tender at this time, so handle it with care, and then add soy sauce. There is also a lot of knowledge in adding soy sauce. Generally, soy sauce is divided into dark soy sauce and light soy sauce. Dark soy sauce actually contains caramel. It is dark and easy to color and is suitable for braised braised pork. Light soy sauce is light in color and salty. The ____ does not work. The fire when coloring is a little higher than when stewing just now, but it should not be too high, because the meat is already very crispy at this time, and the meat will easily break into pieces if the fire is high. After cooking for half an hour with the lid open, add rock sugar and the soup will slowly thicken. This process is called "reducing the juice". When "reducing the juice", you can gently turn the meat pieces so that the coloring is more even. Then add an appropriate amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork dish is ready. Suzhou-style braised pork, of course, originates from Suzhou; Suzhou people cook with "people's" condiments, and the coloring is not very strong, but the four words "thick oily red sauce" must be used to describe Soviet-style braised pork. Fat but not greasy, crisp but not crumbly, sweet but not sticky, thick but not salty, these are the characteristics of Su-style braised pork. The meat should be pork belly, which Suzhou people call "rib meat". The meat should be washed and cut into square pieces the size of mahjong tiles. Don't cut the meat too small, as it will shrink and break easily and lose its appearance. After cutting, submerge it in cold water and put half a cup of cooking wine in the water. Soaking it in water can remove the blood in the capillaries; adding wine to the water can easily be absorbed by the meat fibers and remove the smell of the meat. It is not advisable to soak the meat too much, otherwise the freshness will be lost. Generally, it takes about fifteen minutes. When it comes to braised pork, water is the most important thing. The water should be put in at once, and do not boil it dry. If you really need to add water, remember to add boiling water. Find a large pot, wash the meat again and put it in. The water should submerge the meat and raise it to a height of more than two inches. Light the fire. Turn the fire to the maximum. Add cooking wine and half a spoonful of vinegar to the water. Adding vinegar can make the meat puffy, making it easier to crisp up. After about five or six minutes, the water will boil. Continue to cook for another 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 cooked blood. Remove these impurities. . Boil over high heat for about half an hour. You can switch to low heat. The size of the fire is subject to the fact that the water surface is not boiling. It is called "warming". As for roasting, it needs to be roasted for at least an hour. The longer it is roasted, the more delicious it will be. When braised pork in braised pork, avoid cooking it in a hurry. What is important is this slow cooking technique. The meat should be cooked until it can be cooked through lightly poked with chopsticks, then transfer it to the iron wok and cook it with the lid open. At this time, it is time to add soy sauce. If the soy sauce is put in too early, the meat will not be crispy due to the salt. If it is put in too late, only the outer layer of the meat will be dyed and will not be tasty. The fire should be a little bigger than when it was "warm" just now, but it doesn't need to be very high, because the meat is rotten now. If the fire is too high, the meat will be cooked into pieces. In this way, after another half hour of boiling, the water in the pot will be almost full. At this time, we are going to add sugar. Sugar, you have to dare to put it, and you have to be willing to put it. The amount of sugar is about one pound of sugar per pound of meat. It is best to use rock sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to cooking this dish.

When adding sugar, turn up the heat. After adding sugar, the soup will slowly thicken. You can gently turn the meat pieces. If you are afraid that you are not good at turning the meat pieces, you can use a spoon to break the meat pieces. When the soup sinks, pour it down again. After the sugar is added, the soup will quickly dry up. When the soup becomes thicker and shiny, the dish is ready. The soup does not need to be cooked too dry. The braised broth with rice is the best in the world. . This is the authentic Soviet-style braised pork. Except for wine, vinegar, soy sauce and sugar, there are no other seasonings. It is the original flavor. The authentic way to make braised pork is pork belly. Two to three pounds is better. Wash and cut into pieces. Do not cut the meat into too small pieces. After cutting, submerge in cold water and add half a cup of cooking wine. Soak for about fifteen minutes. (This can remove the blood and fishy smell) The water should be put in at once, and it should not be boiled dry. We need to find a big pot, wash the meat again and put it in. The water should cover the meat and be more than two inches high. Light a high fire, put cooking wine and vinegar in the water (you can add whatever you like, I'll put more, so the meat will rot faster). After the water boils, skim off the foam. Cook on high heat for about half an hour, then switch to low heat. The fire should be as large as the water is not boiling. Simmer on low heat for 1.5-2 hours, until the meat can be poked through with chopsticks and poked gently. (At this time, the meat looks like crystal, which is very beautiful, especially the skin, which looks very beautiful, haha~~) Change to the iron wok and cook it open. Put dark soy sauce, in short, thicker soy sauce, and use a slightly higher fire than the low fire just now. (You can add vegetables at this time, or it will be delicious without adding vegetables. It depends on your taste. My husband likes potatoes, haha, if they are cut If it is large, put it in at this time. If it is cut into small pieces, wait for 10 minutes.) Add sugar after half an hour. The original author is + rock sugar, I am + brown sugar, about 2 pounds of meat, 1-2 taels of sugar, depending on your taste. Yes, the original author is from Suzhou, so there are many +. Turn on the fire and collect the water. When it's almost done, start the pot. It's so comfortable! Note: When I made braised pork in the past, I exploded the meat first to get out the fat and then burned it. The cooking was really not flattering. Now everyone likes the meat I make, and it only requires 4 ingredients: soy sauce, cooking wine, Vinegar, sugar. I always buy the best ingredients, because I am stupid and don’t know what is good, so I choose the most expensive one, haha~~ Please don’t add other spices, otherwise the taste will not be mellow. :) Remember, remember. The authentic recipe of Mao's braised pork. First of all, the raw material of "braised pork" should be half-lean and half-fat pork, cut into well-proportioned cuts. The five-layered belly meat is steamed and then fried with rock sugar, star anise and cinnamon. Put the tempeh ingredients into the pot, then cook it with high-quality soy sauce and a small amount of sugar. The color is golden, because "Mao's Braised Pork" is a special Hunan dish, and a little chili is added during the cooking process, so it tastes sweet and mild. Salty, salty, spicy, sweet but not greasy. Ingredients: 750g pork belly with skin, 10g tempeh, 10g green onion, 10g ginger, 1 star anise, 2g cinnamon, 10g garlic, whole dried chili peppers 10 grams, 1000 grams of broth, 5 grams of refined salt, 1 gram of MSG, 2 grams of dark soy sauce, 3 grams of sugar, 2 grams of bean curd juice, a little rock sugar and Shaoxing wine. Simple home-made preparation method: (1) Boil the pork belly with water, take it out, wash it, drain it, and cut it into five-inch square chunks. Put it into a bowl with star anise, cinnamon, ginger, and rock sugar and steam it until it is cooked. , change the knife into 5 cm square pieces. (2) Put the wok on the fire and heat it until it is 60% hot. Put the meat into the pot and fry it over low heat until it becomes fragrant and brown. Remove the oil and drain it. (3) Heat 50 grams of oil in a pot, add tempeh, onions, ginger, star anise, cinnamon, and whole dried chili peppers and stir-fry until fragrant, then add meat pieces, add broth, add refined salt, MSG, sugar color, dark soy sauce, and tofu. Simmer the milk slowly over low heat for 1 hour. (4) When the meat is crispy and tender, add garlic and simmer for a while, add a little chopped green onion to reduce the juice and serve. 1. Cut 500 grams of pork belly into 2 cm square pieces 2. When the oil temperature in the pot is low, add the ingredients (that is, star anise) + cinnamon and stir-fry until fragrant, then put the meat over high heat and stir-fry until the meat turns white and continue to stir-fry 2 minute. 3. Add dark soy sauce + salt + sugar (sugar can enhance the freshness, a small amount is enough), stir-fry for 5 minutes to add color and flavor. 4. Add boiling water (must be boiling water!!!) to slightly dry the meat, add a few slices of ginger and dates (optional), simmer on low heat for 40 minutes, add more if the water is not enough. 5. After 40 minutes, open the lid and reduce the soup over high heat. The meat will be coated in a nice color! Technical points: 1. The fire of cooking meat in oil should be low, otherwise the lean meat will become hard. 2. The heat for simmering the meat should not be too high. The heat should be small at first and then high at the end.

3. Try not to add soy sauce, and use the sugar color to match the seasoning