Various braised pork practices: cook pork belly, remove dirt with boiling water, cut mahjong tiles, for example, in a cold water pot, remember not to use meat pieces, boil over high fire, skim the floating foam, add cooking wine, cook until it is 80% cooked, add soy sauce, then roll, add white sugar (in fact, brown sugar, white sugar and rock sugar are all available, depending on personal materials), and cook slowly over low heat. Pay attention to turning at this time. 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. I must cook braised pork once a month or two. Ginger is more delicious than meat. No, better than meat. Braised pork (Spring Festival edition) Ingredients: fresh pork (with skin on the back hip tip)1000g, chicken leg 500g, and accessories: ginger, onion, cardamom, fermented bean curd, aniseed, salt and white wine. Practice: Cut the pork into pieces (length 2cm, width 1.5cm) and chop the chicken legs. 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 to taste. A drop or two of vinegar will remove the smell, a little sugar, it is best to put some coke in it, and then you can also put a little dried pepper down. Add water and start to simmer. Keep adding water, don't boil the pot dry. 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. Braised pork with angular edges raw materials: pork belly 200g, angular meat 50g, ginger10g, garlic10g, leek10g. Seasoning: peanut oil 50g, salt 10g, monosodium glutamate 12g, sugar 5g, soy sauce 8g, proper amount of wet raw flour, clear soup 100g. Production process: 1. Pork belly is shaved and cut into pieces, ginger is sliced, garlic is cut at both ends, and onion is cut into sections. 2. add oil to the pot, add pork belly, stir fry on low heat until fragrant. 3. Add clear soup, salt, monosodium glutamate, sugar, sauce king and horn meat, simmer on low heat until the juice is thick and cooked, then thicken it with wet powder and shovel it into the plate.