500 grams of pork belly, a little cooking wine, one meat kou, three star anise, three pieces of cinnamon, three pieces of ginger, a little Lee Kum Kee braised juice, a little soy sauce and a little salt.

working methods

1. 1) Pork belly with three points thin and seven points fat is soaked in cooking wine for 5 minutes in cold water. Remove the drained pork belly, wash it and cut it into 2 cm pieces. Peel and slice ginger.

2.2) Pour cold water into the rice cooker, add meat, cinnamon, star anise, ginger and other materials to boil, and skim off the foam. 3) Cool the oil in a hot pot. When the oil is cold, add rock sugar and continue stirring. After saccharification, add the meat and keep stirring. At this time, sugar will be evenly hung on the meat because of heating.

3.4) Continue to stir-fry until the pork belly is oily. Pour in Lee Kum Kee braised sauce, soy sauce and salt, stir-fry all the seasonings evenly, and continue to stir-fry for 5 minutes, with good color, flavor and taste. Then pour the hot soup in the rice cooker just now, and the amount of water should not exceed the meat noodles. After the fire boils, simmer for about half an hour. 5) When the time is up, open the lid and turn to high heat to collect the soup. It's good to see every piece of braised pork wrapped in a thick soup.

4. Sweet braised pork

Question 2: Can braised pork be cooked in a pressure cooker? Super simple and delicious braised pork-believe me! ! ! I am the most willing to eat! The following are my absolute experiences! 1, buy pork belly-(pork belly is good, there may be 7 layers! Very emotional! -Be careful not to be too thin! Otherwise, it is very firewood and not fragrant-eating meat, fat and thin! ) 2, clean and cut 3 cm square chunks! -Don't be afraid of getting bigger, it doesn't matter! Guaranteed delicious! Cut a large piece of meat 3 cm square! 3, pressure cooker+water just soaked in meat+appropriate amount of soy sauce (just look at the color) plus star anise (star anise) 4 +2 tablespoons of sugar+salt+chicken essence 4, start counting when steaming, 20 minutes, turn off the fire, don't move the pressure cooker, and then open the lid after the gas is naturally released (important) 5, a bowl of white rice, moderate temperature, add

Satisfied, please adopt.

Question 3: Do you need to press the meat in a pressure cooker before cooking braised pork? I'll teach you a way to cook braised pork without pressure cooker:

Choose five layers of fresh pork with skin (don't freeze the meat) and cut it into small squares.

Seasoning: a little pepper, rock sugar, soy sauce, soy sauce, cooking wine, ingredients: (onion, coriander, cucumber can be).

The meat pieces are fried in the pot, shaped and taken out of the pot.

Put a little vegetable oil in the pot, stir-fry the pepper, then filter out the pepper and turn it into pepper oil. Put it into the meat, one spoonful of rock sugar, two spoonfuls of soy sauce, one spoonful of cooking wine and one bottle of soy sauce into the meat. After the fire boils, simmer slowly with low heat, and when the cooking wine is dry and the juice is hung on the meat, you can take it out of the pot. When the braised pork is put on the plate, put some coriander or shredded onion or cucumber strips on the side of the plate and eat the meat.

Question 4: How to cook braised pork in an electric pressure cooker is delicious? It's not necessarily related to your cooker, but also to the pot you use. For example, I usually cook braised pork in a Pentium electric pressure cooker at home. My cooking level is not good, but it tastes good, because the electric pressure cooker I use is an upgraded product of the electric pressure cooker. The electric pressure cooker is troublesome to operate and the cooking steps are very complicated. When cooking, I am in a hurry and can't do it well. But electric pressure cookers are different. It has a built-in computer cooking program, which can automatically control the temperature and pressure in different cooking stages, and it is very convenient to operate. Just put all the materials in the electric pressure cooker and press the cooking button, it will be finished automatically, which is very convenient. I'll tell you how to cook braised pork with an electric pressure cooker. You can look at it. It might help. Ingredients: pork belly, pepper, tree pepper, angelica dahurica, aniseed, ginger, salt, sugar, soy sauce and cooking wine. Practice: 1. Put the meat into an electric pressure cooker, add ingredients, stir well and color. 2. Close the lid, select the "Sirloin/Mutton" button, and release the pressure to open the lid after cooking. 3. After opening the lid, stir it in the pot several times to make the food uniform in color and taste.

Hope to adopt

Question 5: How to cook braised pork belly? Fresh potatoes, ginger 1 slice, onion 1 slice, garlic 1 petal, brown sugar 2 tablespoons, 3 tablespoons of soy sauce and 2 tablespoons of homemade pepper water.

working methods

1. Wash the blood and grease from the pork belly with warm water.

2. Cut the washed pork belly into squares of about 1CM with a knife.

3. Wash the mud and dust on the surface of fresh potatoes with clear water.

Pork belly and potatoes are put on the plate.

5. Shred ginger, slice garlic, separate onion and onion leaves, and cut into powder respectively.

6. Put shredded ginger, garlic slices and chopped green onion on the pork belly and add 2 tablespoons of homemade pepper water.

7. Wash the blood and oil from the pork belly with warm water.

8. Wash the pork belly and cut it into squares of about 1CM with a knife.

9. Wash the mud and dust on the surface of fresh potatoes with clear water.

10. Pork belly and potatoes are on the plate.

1 1. shred ginger, slice garlic, separate onion and onion leaves, and cut into powder respectively.

12. Put shredded ginger, garlic slices and chopped green onion on the pork belly, and add 2 tablespoons of homemade pepper water.

Question 6: Does braised pork have to be cooked in a pressure cooker to be delicious? There are many ways to braise pork. The key is to boil all the oil in the fat. The color of sugar is also important.

1. Cut the pork belly into mahjong-sized squares and cook in a pot for more than ten minutes. Then wash the meat with cold water.

2. Put a little oil in the wok, put a cup of white sugar (a small cup for drinking tea in the restaurant), wait for the sugar to melt slowly, and pour it into the cup.

Stir at a constant speed until the sugar melts and bubbles. Pour the meat into the pot and stir-fry until the sugar is evenly hung on the meat. This step is called coloring.

3. Drain the wok. It is advisable to have two fingers without meat. Put four onions in the pot and cut into sections; A few slices of ginger; Two tsaoko; Octagonal eight

; The ratio of salt, sugar and monosodium glutamate is 2: 3: 2; If the color is not enough, add a little soy sauce to color it.

4. Turn on the high fire, turn the pot to medium heat and cook for at least 40 minutes until the meat is soft (if you are not sure, use your hands).

Just pinch it).

Precautions:

1. After all the ingredients are put into the pot, the soup should taste a little salty.

Don't burn too much, just let the soup boil a little. Otherwise, the water will evaporate quickly, and the meat will be salty before the soup is made. Cooked meat

The longer it takes, the softer it tastes.

This braised pork, the most important thing is to choose meat. Meat needs pork belly. Suzhou and Shanghai are called "pork ribs", which is actually boneless pork ribs. Pork ribs should be carefully selected and fattened. Good pork ribs can be sandwiched with nearly ten layers, which is also called "sandwich meat". The quality is almost poor, only four or five layers are sandwiched; Almost, a layer of skin, a layer of fat, a layer of lean meat, all gone. No matter how bad the meat is, we should pay attention to it, depending on whether there is more fat or lean meat. If you have more lean meat, you can force it. On the other hand, you must not choose. The ten-story ribs mentioned above are more expensive than the big ribs and the tenderloin. And unless you know the stall owner and agree to keep it for you the next day, you must hurry; Everyone loves this kind of good thing. It is said that a pig has only two good ribs, which add up to just one bowl. Pork belly is actually the most nutritious meat in pigs. West Renye Fang likes it so much that on August 12 last year, Mexico imposed a tariff of 10% on the pork belly of the United States, because the export volume was too large. Some people say that the use of butt-pointed meat is just "sauce meat", not braised meat in the true sense.

Don't buy too little meat, two to three kilograms is better. If there are few people, we can't "reduce in proportion". If you cook this dish with half a catty of meat, I'm sure you'll never make it well. If people can't eat it all at once, they can actually take it out and put it in the refrigerator for quick freezing, and then eat it in a few days.

Wash the meat and cut it into tiles the size of mahjong tiles. Don't cut the meat too small. If it is too small, it will shrink and be fragile, and it will no longer be attractive. After cutting, immerse it in cold water and put half a cup of cooking wine in the water. Soaking in water can clear the blood of capillaries; Adding wine to water can easily absorb meat fiber and remove the fishy smell of meat. Don't soak the meat too much. If you soak it too much, the umami will be gone. Generally, it can be soaked for about 15 minutes.

Braised pork is a dish, and water is the most particular. Put the water away at once, don't burn it dry, add some more water. Some books say to add small bowls and small bowls. I have tried, and the effect is definitely not as good as my cooking method. Even if you really need to add water, remember to add boiling water, remember, remember. We need to find a big pot, wash the meat again and put it in. Water should submerge the meat and rise more than two inches.

Some people, when cooking braised pork, fry it first. My good wife often says that this is a poor family's cooking method. When the meat is fried, it doesn't shrink but it's not brittle, the oil doesn't go away, and the meat is hard. You can eat a few pieces less. Some restaurants do the same, because it takes a short time and looks good, but when it comes to eating, it's not flattering.

The braised pork I want to talk about is pure, there are no formalities that should not be done, and there is no seasoning that will cause "ambiguous braised pork".

Add water to the pot, light the fire, turn the fire to the maximum, add cooking wine and half a spoonful of vinegar to the water. Putting vinegar can make the meat fluffy and easier to burn crisp; My good woman put dried hawthorn, which has better effect and stronger fragrance, but it is not easy to get.

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 impurity is boiled blood, which is called "hair" by Shanghainese. This is a unique word in Shanghai dialect. No one knows how to write it, only that it should be pronounced "feeling". To remove these impurities, there is also a special word in Shanghai dialect called "Fapi", which means to sink the impurities with a spoon. It is not easy to "break the law", and those impurities will stick to the spoon. You need to prepare a small bowl of cold water in advance and open it every time you sink ... >>

Question 7: Can braised pork be cooked in a pressure cooker? Braised pork is not suitable for cooking in pressure cooker. Using a pressure cooker is nothing more than rotten, and braised pork is not very fragrant. The meat cooked slowly in the pot is fragrant, and finally the soup is sucked dry and the chopped green onion is taken out of the pot.

Question 8: How to cook braised pork with electric pressure cooker?

material

2 kg pork belly, 3 grains of aniseed, 3 tablespoons of soy sauce, 6 tablespoons of soy sauce, 50g of rock sugar, 3 tablespoons of cooking wine (preferably yellow wine), and salt 1 teaspoon.

working methods

1. Cut the meat into strips with a width of 1 cm and a length of 10 cm. Boil in cold water and add ginger slices to remove fishy smell. After the fire, boil for 20 minutes.

2. Cut it into small pieces while it is hot and boil a small pot of hot water at the same time.

3. Put a little base oil in the pot and heat it with the smallest adzuki bean fire. Add aniseed first, turn the pan over and hang a layer of oil on the bottom. Then, add rock sugar, break it gently with a shovel and keep stirring. When all the rock sugar melts and starts to bubble, pour the cut meat into the pot and turn it with a shovel so that every piece of meat is hung with sugar juice.

Turn up the fire and fry the meat a little, and the extra oil will come out. When I saw that the oil in the pot was getting less, I took off the pot and poured the excess oil and continued to copy it several times. Add soy sauce, cooking wine and make a few copies. It is advisable to pour boiling water without meat.

5. After the fire is boiled, add ginger slices, turn to low heat and cover the lid. After about 1 hour, open the lid to collect the soup and add salt.

Question 9: How to cook braised pork with electric pressure cooker? Introduce the cuisine and its functions in detail: home cooking recipes. Making materials of braised pork in grandma's house: main ingredients: pork belly 1 kg seasoning: 1 tablespoon oil, 4 slices of ginger, a pinch of shallots, appropriate amount of cooking wine, appropriate amount of soy sauce, 3 tablespoons of sugar and 2 tablespoons of salt to teach grandma how to braised pork. How to cook the braised pork cooked by grandma? Speaking of braised pork, many diners are drooling. First of all, the meat you choose to make braised pork must be pork belly, with three layers of fat meat and lean meat, as well as ribs. The braised pork made from this kind of meat is tender but not greasy, and the meat next to the ribs is tender. There are many ways to braised pork, such as Sichuan flavor, improved taste, and grandma braised pork that Jiangnan people like. When cooking, the choice of taste can be adjusted according to your own preferences. Generally, northerners like to stew braised pork with some peppers and aniseed, while Jiangnan people like sweet taste, so they can add and subtract seasonings appropriately in the production process. The braised pork of grandma's house introduced below is Jiangnan flavor, which melts in the mouth and is very delicious. Practice: 1, boil water in the pot, add 1 tbsp cooking wine, blanch the pork belly in boiling water, and take it out after the meat loses color. 2, oil pan, medium heat 50%, add sugar (brown sugar and white sugar can be), slowly melt the sugar, add pork belly and stir fry for a while, then add knotted shallots and ginger slices. After seeing the color of the fried meat, add a proper amount of soy sauce and yellow wine to continue frying (the yellow wine can be 50ml~ 100ml). 3. Take a medium-sized pot, put the fried meat into the pot, stir it to see how much water there is, and add a small amount of water, which is about 2/3 of the meat. After the big fire boils, simmer slowly. When stewing, try using pointed chopsticks to see if it is crisp. When it is crisp, turn on high heat, drain the juice and put the chopped green onion into the plate. Tips: 1, when melting sugar, don't be impatient, simmer over medium heat, otherwise it will be easy to paste the bottom. 2. The ratio of yellow rice wine to clear water is not fixed. If you like the taste of wine, you can add more yellow wine and less water. Finally, the position of water depends on the draft of the pot you use. If it is a waterless pot (such as Zliren pot, Fishler pot, etc. ), you can stew slowly without adding water.