Braised pork with cola

food

750g of pork belly, 250g of cola, 25g of soy sauce, 0g of sugar10g, a piece of ginger and 30g of cooking wine.

Practice steps

1, pork belly is washed and cut into pieces, and people are blanched in a pot. Boil the floating foam and take it out for later use.

2. Add a small amount of oil and 10g sugar to the pot to cook the pork belly to the highest color, and add ginger, cooking wine, boiled water, cola and soy sauce in turn.

3. Bring the fire to a boil, simmer for an hour, and then collect the juice.

Home-cooked braised pork

food

Pork belly, onion, ginger, ginger, dried Chili, rock sugar, star anise, cinnamon, fragrant leaves.

Practice steps

1, pork belly washed and cut into pieces, put cold water in the pot, add onion, ginger and cooking wine, boil, take out, wash and control the water for later use.

2. Stir-fry pork belly in hot oil with rock sugar until it changes color. Stir-fry seasoning, ginger, garlic, dried pepper, anise cinnamon, fragrant leaves, 2 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and a little salt.

3. Add 2 bowls of hot water, bring to a boil with high fire, simmer for about 1 hour, turn off the fire, and sprinkle chopped green onion.

Special braised pork

food

2 kg of pork belly, 25 quail eggs, onion, ginger, garlic, fragrant leaves, star anise and cinnamon.

Practice steps

1. Cook quail eggs in cold water, shell them, add 1 tbsp soy sauce, marinate them evenly for 10 minute, fry them in oil pan until they look like golden tiger skin, and take them out for later use.

2, onion, ginger, garlic, pork belly cut into large pieces, deep-fried oil, deep-fried until golden on both sides, put a proper amount of crystal sugar in the pot, deep-fried until caramel color, pour pork belly and stir fry, add onion, ginger, garlic, star anise, fragrant leaves, cinnamon, stir fry.

3. Add quail eggs, add 1 tbsp cooking wine, 2 tbsp light soy sauce, 2 tbsp light soy sauce, stir-fry and color evenly, add water without ingredients, bring to a boil with high fire, turn to low fire for 45 minutes, and then turn to high fire to collect juice.

Chaxiang braised pork

food

Pork belly, garlic, onion, ginger, cooking wine, soy sauce, soy sauce, rock sugar, tea.

Practice steps

1. Wash pork belly, add some cooking wine and sprinkle with floating foam. After changing color, pour it out and rinse it with "warm water" again (if cold water is used, the meat will become tight).

2. Just add a little di to the pot and stir-fry onions, ginger and garlic to make the oil more fragrant. Release the pig and stir-fry until it is slightly golden. Fan out the fat so that it won't be greasy when you eat it.

3, pour tea for people, there must be no meat. Next, season soy sauce, soy sauce and rock sugar for the first time, and you can also add less cooking wine.

4. Cook slowly on a small fire to ensure that there is enough water in the pot. Boil for about an hour, turn to high heat to collect juice, stir fry and take out the pot!

Braised pork with fermented bean curd

food

700 grams of pork belly, ginger, onion, dried red pepper, pepper, star anise, cinnamon and fragrant leaves. Seasoning: salad oil, crystal sugar, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 3 pieces of fermented bean curd and 3 tablespoons of fermented soybean milk.

Practice steps

1, pork belly is washed and cut into pieces, which can be larger. Pork belly is cut with cold water, and ginger slices, onion segments and cooking wine are added.

2. Bring the fire to a boil, sprinkle it on the floating bed and wash it with warm water for later use. Mix fermented bean curd with fermented bean curd, and crush the fermented bean curd with a spoon.

3. Put the oil in the pot, add the rock sugar, heat it on low heat until the rock sugar melts, and stir fry with human flesh after the color becomes darker and slightly caramel. Stir-fry the prepared seasoning, add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce and 1 tablespoon of soy sauce, and stir-fry the rotten milk until the pork belly is evenly coated with sauce.

5. After the big fire boils, simmer for about an hour. Finally, the juice is collected over high fire until the oil and soy sauce are separated.

Shanghai braised pork

food

Pork belly, rock sugar, yellow wine, raw rice, onion, soy sauce, cooking wine, salt.

Practice steps

1, blanching: cut pork belly into small pieces, put cold water in the pot, put pork belly, cook for 2 minutes, take out the meat and rinse it for later use.

2. Put the diced meat into the pot, add the slices and petals, give off fragrance, stir-fry the pork belly, and stir-fry until the pork belly is brown, about 8 minutes. Pour out the excess oil, rice wine, soy sauce and rock sugar, stir-fry evenly and let the onions knot.

3. Add water without pork belly, about 1000ml. After the fire boils, cover the pot and simmer for 30 minutes.

4. Take out the minced onion and ginger, add salt, then open the lid and bake on the fire for about 10 minutes. When collecting juice, watch the pot and stir it from time to time to prevent it from sticking to the pot. There is only a little soup left.

Teacher Huang has the same style of anhydrous braised pork.

food

Pork belly 500g, onion, snowdrop, star anise, fragrant leaves, rock sugar and yellow wine.

Practice steps

1, pork belly is washed and cut into small squares.

2. Put a proper amount of water into the pot, put ginger, onion and pork belly into the pot with cold water, and continue to cook for 1 min after the fire is boiled, so as to remove some oil and impurities in the pork belly, and then pick up the pork belly after boiling.

3, do not put oil in the pot, pour pork belly and stir fry with medium heat, fry some fat, and the surface is slightly yellow;

4. Pour in rock sugar and stir fry. If you don't like it too sweet, you can put a little less, and everyone can adjust it according to their own taste;

5. Pour the yellow wine without pork belly, do not drain it, add two tablespoons of soy sauce+two tablespoons of soy sauce+two tablespoons of cooking wine, simmer for 45 minutes after the fire is boiled, collect the juice until it is thick, and sprinkle with chopped green onion.

Pork belly with dried bamboo shoots

food

500g pork belly, 35g dried bamboo shoots, 2 shallots, ginger 1 small piece, 2 tsps soy sauce, 2 tsps cooking wine, and sugar 1 tsp.

Practice steps

1. Dice the meat, put it in a casserole, add water, cook for 5 minutes, take it out and wash it, and wash the onion and ginger for later use.

2. Wash the casserole, put the meat in the casserole, add onion, ginger, cooking wine, 1 tsp soy sauce, half a tsp white sugar and cold water, boil it with high fire, simmer for 90 minutes, then change the fire to thicken the soup, and take out the pot. Put the skin down and put the meat in the bowl piece by piece.

3. Soak the dried bamboo shoots in warm water, wash them, cut them into pieces, squeeze out the water, put them into the broth, add half a teaspoon of sugar and 1 teaspoon of soy sauce, boil them on high fire, simmer them for about 20 minutes, and pour them into the human meat bowl.

4. Cover the bowl tightly, steam it in a manual steamer for 15 minutes, take it out, turn it over and buckle it in a manual plate.