Braised pork is simple and complicated. At first, I learned it from a senior, and the focus was on frying brown. After several failures, I feel a little bit, but after all, the technology is unstable. Now my senior sister has gone to Tongji to do it. She is busy with her studies and is not easy to disturb. Later, I heard from a friend that the authentic braised pork need not be browned, just use soy sauce, cooking wine and sugar, just like. So I tried the simple and extreme method of braised pork. Blanch pork belly with boiling water to remove dirt and cut it into mahjong tiles. For example, in a cold water pot, remember to boil the water without meat, skim off the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, roll it again, add white sugar (in fact, brown sugar, white sugar and rock sugar can be used, depending on personal materials), and cook slowly on low heat. At this time, you should pay attention to turning over to prevent the pan from sticking. Attached is the copy I did for you last weekend, haha. Single braised pork 1. Heat the oil, add two spoonfuls of sugar and ginger slices cut into two or two fresh ginger (a large piece) and stir-fry for a while. 2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up. 3. Adding water will overflow the meat. Add a little soy sauce, salt, and China vinegar (two! ), four or five petals. 4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pot. Family-handed braised pork has never been eaten in other places. When I tried the kitchen knife, my friends said it was delicious. Here I announced the practice of a catty of pork belly, cut it into small pieces of two or three centimeters square, then cut a few knives on each side (for seasoning, if you are lazy), use soy sauce (I don't care about soy sauce at home, I mix it here), and add sugar and chopped green onion to make juice. Feed the meat for two hours (it is best to turn over from time to time). Heat half a pot of oil, fry the meat piece by piece for about half a minute while it is hot, and take it out. Heat half a pot of water, add star anise, star anise and the juice prepared before, boil the water and simmer for an hour. Features: the meat is rich and crisp. Key points: add more onions and stir-fry in situ. Disadvantages: when frying meat, the smoke is very heavy, and there is no chance of strong lampblack for a long time. Braised pork (Spring Festival edition) Ingredients: fresh pork (with skin on the back of buttocks)1000g, chicken leg 500g, and accessories: ginger, onion, cardamom, fermented bean curd, aniseed, salt and white wine. How? Pour the oil and sugar into an iron pan, heat and stir with a shovel until the mixed color of the oil and sugar becomes dark and bubbles; After one minute, add chicken and pork, stir, pour soy sauce, stir, add water, add auxiliary materials, cover, bring to a boil, turn off the heat, occasionally turn it over with a shovel, and simmer. Attachment: A plate of refreshing pickles. Even if the stomach is not very good:) Braised pork with skin must be fat and thin, otherwise the lean meat will burn like dry wood. Cut the meat into pieces the size of walnuts. Each piece should be fat and thin. Don't cut it into small pieces, because the pieces will become smaller after stewing for a long time. Cut onion, ginger and garlic into sections for later use. Wash the cut meat, then put a little plain oil in the pot and put the meat in. Seeing that 70% of lean meat has turned white, put the prepared onions, ginger and garlic into the pot, and add soy sauce and cooking wine. A little more, but pay attention to the taste. You don't need to put salt, just copy the oil and you can taste it. A drop or two of vinegar will remove the smell, a little sugar, preferably some coke, and then a little dried Chili can be put down. Add water and start to simmer. Keep adding water and don't dry the pot. Haha, try it? Generally speaking, braised pork in restaurants or other places is complicated, and it is difficult to fully realize it at home. Here is a recipe for home cooking for your reference. First, select some pork belly and cut it into pieces with a length of 3 cm and a width of 1 cm, and the size should be as uniform as possible. Remember, be sure to wash your hair clean and wash it repeatedly with water. (Otherwise, the meat has a strange smell. Secondly, prepare the seasoning: onion. Garlic, cut only one knife per petal; Ginger, cut into sections; Zanthoxylum bungeanum, yes; Anita, two; A small piece of cinnamon. Put these in a bowl for later use. Third, put the iron pot on the fire, add water, bring it to a boil, put the meat in the pot, skim off the floating foam, take it out until the meat is slightly hard, and drain the water. This can also remove the strange smell of meat. Fourth, take a casserole, add a little water and put it on the fire. Fifth, take an iron pot and put it on the fire. Otherwise, it is extremely difficult to eat. 6. Put the seasoning into the pot, stir fry and add a little soy sauce. Seventh, put the meat into the casserole and add some green water. Cooking. Eighth, turn off the fire for about 50 minutes after boiling. Ninth, add cooking wine and salt and cook for 15 minutes. Tenth, serve food! Master the amount of materials selected for each part, and it will be better to practice several times. This method is very suitable for family production. Let's make braised pork. ) I will fry the meat in the oil pan first, so that the skin and fat are partially degreased or fried crisp. Fish out the fried meat and put it aside. Then stir-fry some dried peppers, onions and ginger in the oil pan, and then pour the meat in. Then put some yellow wine, more sugar, less salt, and finally stop-I always think the key to braised pork is soy sauce. Many foreign soy sauces can't cook braised pork at all, which is a complete mistake: PP occasionally uses domestic straw mushroom soy sauce, which is very colorful and fragrant when put a little. After adding soy sauce, you can also add some vinegar, but not too much. Besides, don't forget to put two octagons. After everything is put away, stir-fry for a while, and then drain the water when the oil is burnt. This water is very important. Don't overdo it. If you go too far, you will be ruined. One spoon at a time is enough, as long as the meat doesn't touch the pot. Then turn on a small fire and burn it slowly. Remember to turn it over several times in the middle, and add some water when there is not enough water. Cover the lid and toss it back and forth for an hour, and it is estimated that you are done-the braised pork cooked in this way is particularly bright in color and delicious. The most important thing is that the oil in the meat must be boiled, and the taste must be first-class ~:) Don't have a flavor. First, stir-fry the soy sauce in moderation. If the fried soy sauce is heavy in color, you can keep the soy sauce. The color of sugar is different from that of soy sauce, and the color of sugar is brighter than that of soy sauce. Put yellow wine. Put two or two, and then put the most important Erguotou until the meat is gone. The most important thing is not to let water run wild. A small fire is a long fire. It feels different from eating outside. Bright red. I have a slightly simpler way to do it. Choose pork belly or ribs, heat the oil, fry the meat until golden brown, and add some carrots. You can suck some oil. Burned carrots are better and a little sweet. ) Pour some soy sauce, add some sugar, and add some water to start cooking. . . . . Until the whole room smells of braised pork, add some salt and monosodium glutamate and try to cook! ! ! ! & ltP> Three Methods of Braised Pork! & ltBR & gt the first one