Exercise 1
Ingredients for pork braised in sweet and sour sauce: pork belly 250g, sugar 25g, flour 1 0g, Shaoxing wine10g, sesame oil10g, soy sauce 25g, vinegar 25g, onion 5g, cooked vegetable oil 750g (about 50g) and refined salt/kloc.
The practice of braised pork in sweet and sour sauce;
1. Batch the meat into 0.5cm thick chunks, chop them gently with a knife, replace them with domino pieces and put them in a bowl. Add 5g of Shaoxing wine and refined salt, and mix well with 25g of wet starch and10g of flour for later use.
2. Soy sauce, sugar, Shaoxing wine, vinegar, wet starch 15g and water 25g are mixed into sweet and sour juice for later use.
3. Heat the wok with medium heat. When the vegetable oil is heated to 60% heat (about 150℃), put the pasted meat pieces in a wok and fry for 1 min, and then take them out. When the oil temperature rises to 70% heat (about 175℃), fry them again 1 min.
4. Leave the bottom oil in the pot, add the onion, stir-fry the flavor, put the meat in the pot, quickly pour the prepared juice into the pot, turn the wok over, and when the sauce evenly covers the meat, pour the sesame oil out of the pot and put it on the plate.
Exercise 2
Ingredients of sweet and sour braised pork: pork belly, cooking wine, soy sauce, soy sauce, old rock sugar, salt, chicken essence, vegetable essence, tomato sauce, ginger and onion.
The practice of braised pork in sweet and sour sauce;
1. Pork belly is cut into small pieces, scalded with hot water and washed for later use. Stir-fry Jiang Mo and chopped green onion until golden brown. Stir as long as possible.
2. Add cooking wine and stir fry.
3, add soy sauce to taste and add soy sauce to polish, stir fry evenly.
4. Add water to boil the meat, add an old rock sugar, cover the pot and cook for an hour. The water boils halfway, continue to stir-fry the oil, and then add water to stew (depending on the degree of meat rot, I like to cook for about an hour and a half).
5. Finally, add two or three spoonfuls of tomato sauce to the juice before cooking, then add a little chicken essence and vegetable essence, or add some garlic leaves, stir fry evenly, and the fragrant sweet and sour braised pork is ready.
The above is about the practice of braised pork in sweet and sour sauce. What are the relevant introductions? Are the two methods of braised pork in sweet and sour sauce introduced above very simple? I believe that after reading the above introduction, you have a certain understanding of the practice of braised pork in sweet and sour sauce, and you can learn to do it! In fact, for friends who love to eat braised pork, it is also a good choice to make a sweet and sour braised pork!