The main ingredient is 500g of fat meat, and the ingredients are salad oil 100g, 50g of brown sugar, 50g of onion, 30g of ginger slices and 5 slices of star anise. Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15min, then take it out and rinse it with cold water. 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 brown 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. Process 3: put 100g oil in the pot, and pour the meat when the oil is 80% hot. 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 plate of fragrant braised pork will be ready. It is suggested that Chinese cabbage, tofu, potatoes, carrots and other vegetables can be added to cook and stew together, which can transform a variety of delicious stews. It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar. The characteristic color is golden, fat but not greasy, and the entrance is soft and instant. 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. Add water to the pot and it will ignite. Turn the fire to the maximum. At the same time, dried hawthorn can make the meat fluffy and easier to burn. If there is no dried hawthorn, put half a spoonful of vinegar. After about five or six minutes, the water will boil and continue to cook for 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 boiled blood, so it should be carefully removed with a spoon, and the impurities stuck to the side of the casserole should also be removed. Stew on low heat-after cooking on high heat for about 60 minutes and half an hour, you can stew on low heat. The size of the heat is subject to the boiling of the water surface, and the stewing time is longer, at least one hour, to make the meat crisp and tender. The reason why braised pork is delicious is this slow effort. Collect the juice in an iron pan for -30 minutes. When the meat paste can sink with chopsticks, replace it with an iron pot. Note that the meat is crisp and tender at this time. Hold it carefully and add soy sauce. This soy sauce is also quite learned. Generally, soy sauce is divided into soy sauce and soy sauce. Soy sauce is actually from caramelization. It is dark in color and easy to color. It is suitable for braised pork, while soy sauce is salty and cannot be used. When coloring, the fire is a little bigger than when stewing just now, but not too big, because the meat is crisp and rotten, and the fire is easy to cook the meat. Open the lid and cook for half an hour, then add rock sugar, and the soup will gradually thicken. This process is called "juice harvesting". When collecting juice, you can gently turn the meat pieces, so that the color is more uniform. When the soup becomes thicker and more shiny, this classic braised pork is cooked. Simple method 1. The materials of braised pork should be selected. Too much fat is easy to get bored, and too much lean meat loses the essence of braised pork, which is firewood. It is best to have ribs with skin, half fat and half thin. Ingredients: rock sugar, soy sauce and yellow wine. A little onion, ginger, garlic and pepper. Second, put a little oil in the pot, stir-fry the ingredients, and start the pepper. Stir-fry the pork until it spits oil. Move to casserole, add yellow wine, soy sauce and rock sugar. If you want to add water, you must heat it. I didn't add water. The finished product smells like wine. I like it. Some practices are to fry the sugar first. If there is no time or the operation of frying sugar is not skilled enough, it can be omitted. Third, after the fire boils, remove the floating foam. It took me two and a half hours to simmer … be patient …. Finally, if there is too much soup, you can collect the juice on the fire. But don't dry it, soup is best for bibimbap! ! Name of dish: Braised pork dish features: salty, sweet, fragrant, fresh, bright in color, full of meat flavor, fat but not greasy; You can choose different meats, such as pork, chicken, beef and so on. Using the braised pork package, you can present a beautiful braised pork for your family; You can also marinate more meat at home, then wrap it in plastic wrap and put it in the refrigerator, so you can carry it with you, which is very convenient. In addition, braised pork can be cooked in a microwave oven. Main ingredients of microwave dishes: pork belly 1000g braised pork marinade 45g pickling ratio: marinade: water: raw meat = 4.5: 1 (cooking wine): 3 (soy sauce): 30: 100 Other ingredients: 3g soy sauce/1. 300g of raw meat water (ice water or cold water) per 100g. Note on detailed steps: It corresponds to the right picture one by one. If the map is missing, you can upload it yourself. Step 1: Cut the pork belly into 15 ~ 20g pieces. Of course, you can also cook and marinate more, then wrap it in plastic wrap and put it in the refrigerator, and then refrigerate it when you eat it. Step 2: Add a small amount of soy sauce and cooking wine to the prepared ingredients and mix well. Step 3: Add all seasonings into the meat, mix well and marinate for about 30 minutes. Step 4: add water with the same weight as the braised pork, put it in a pot with braised pork pieces, boil it with strong fire, and then stew it with low fire; You can also cook in a microwave oven. 1. Explain the whole process step by step with the classic method of braised pork:/eat/rmenu/200605/6705.html3./eat/gb/content/2005-09/12/content _13/kloc-.