Braised pork encyclopedia business card braised pork braised pork is one of the hot dishes. Pork belly is the main ingredient. The cooking skill of braised pork is mainly casserole, which tastes sweet. Braised pork is a famous local dish, which fully embodies the characteristics of local dish "thick oil red sauce" Ingredients: pork ribs (pork belly) (1000g) Seasoning: green onion (10g), ginger (5g), star anise (5g), fragrant leaves (5g), peanut oil (20g), soy sauce (5g) and white sugar (10g). Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use. Braised pork process 3: put oil 100g in the pot. When the oil is heated to 80%, pour in the meat. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat. After one minute, drop the juice into the pot for dyeing. When the meat turns golden brown, add water to the meat. Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a delicious dish of braised pork is finished. Method 2 1. Pork belly with skin cut into pieces, 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 several hours. Method 3: Pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic. Practice: 1. First put the oil, add the brown sugar, cook until it bubbles, add the meat and stir-fry oil, add the cooking wine and other seasonings, and stir-fry until it is fragrant. 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. Method 4: Materials: raw materials: 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. Practice: Step 1, pork belly cut into strips and blanched in cold water. Step two, blanching and shaping. Don't cut it before dicing, or the braised pork won't take shape. It's not beautiful when it burns out. Step 3: Take it out, cool it and cut it into cubes of the same size (it's more enjoyable to eat). Step 4, put a little oil in the pot, add leeks, ginger and garlic spices and stir fry. Step 5, add meat pieces and stir fry (stir fry the oil in the meat pieces). Step 6, put a little oil in the pot and stir-fry the white sugar; step 7, stir-fry until the white sugar turns bordeaux, and turn off the fire; step 8, quickly turn off the fire from big to small, and pour in boiling water (this is a key step in braised pork, which is caramel flavor, which will make braised pork smell a little caramel). Step 9: Pour into the meat, add a little Shaoxing wine and boiling water, add tea to remove the fishy smell, and cook quickly. Step 10: Finally, add soy sauce for color matching and salt for seasoning. Step 1 1: put it in a deep pot, boil it in boiling water, 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. It is suggested that 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. Food features golden color, fat but not greasy, soft and ready to eat. Complex technology: 15" 30" 60" 30 "Although the raw materials of braised pork are quite simple, the whole production process is somewhat complicated and time-consuming. But 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 spend, the taste of this Soviet-style braised pork will not be authentic. These figures on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours. Soak in cooking wine-15 minutes. After washing the pork belly, cut it into two squares the size of mahjong tiles. Be careful not to cut the meat too small, which is easy to shrink and break, and don't cut it too big, which is not easy to be cooked and crisp, and it is not convenient 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. Cook 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. pot