A variety of braised pork recipes:

Making braised pork can be said to be simple or complicated. I first learned how to make braised pork from a senior sister. The most important thing is to stir-fry it. Sugar color, after several failures, I finally got a feel for it, but after all, the technology is unstable. Now my senior sister has gone to Tongji to do postgraduate work, and she is busy with her studies, so it is not easy to bother. Later, I heard from a friend that in fact, authentic braised pork does not need to be fried in sugar color. , just use soy sauce, cooking wine, and sugar. Just like the ultimate martial arts in martial arts, it is the simplest move without any red tape. So I tried the extremely simple braised pork recipe.

Use the pork belly, blanch in boiling water to remove dirt, cut into mahjong pieces, such as in a cold water pot, remember that the water needs to cover the meat pieces, bring to a boil over high heat, skim off the foam, add cooking wine, cook until eight When mature, add soy sauce, then roll again, add white sugar (actually, brown sugar, white sugar, and rock sugar can be used, it depends on your personal materials), reduce to low heat and simmer slowly. At this time, be careful to stir to prevent sticking to the pan, until the soup becomes thick. But now the extremely simple braised pork is completed. Attached is a copy I made last weekend for your enjoyment, haha.

Unique braised pork

I didn’t expect that there are so many people who are good at braised pork. This dish not only satisfies cravings but also goes well with rice. It is also my favorite dish. I learned how to make braised pork from my mother, who is a master of Sichuan cuisine, and the braised pork is also unique:

1. Heat the oil, add two tablespoons of sugar and two ounces of fresh ginger (one large cup) Add the sliced ??ginger into pieces and stir-fry for a while.

2. Add the cut pieces of pork belly and stir-fry until the color turns yellow and a lot of oil is released.

3. Add water to cover the meat, add a little soy sauce, salt, two ounces of Chinese vinegar (two ounces!), and four or five cloves.

4. Add carrot cubes about ten minutes before cooking. 5. Remove from the pot after the water dries up. I must make braised pork once every one or two months. After it is made, the ginger tastes better than the meat. No, it tastes better than meat. :-)

Family Braised Pork

I have never tried this recipe elsewhere. I tried it with a kitchen knife. My friends said it was delicious. I will post the recipe here. One pound of pork belly. Cut it into 2-3cm square pieces, then cut a few times on both sides (for the sake of flavor, save it if you are lazy), use soy sauce (there is no distinction between raw and dark soy sauce in China, here I always mix it), add sugar , make juice with chopped green onions, put the meat in and feed it for two hours (it’s best to turn it occasionally). Heat half a pot of oil, and when it’s hot, add the meat pieces one by one and fry for about half a minute, then take them out. Boil half a pot of water, Add star anise, aniseed, and the previously prepared juice, wait for the water to boil, add the meat, and simmer over low heat for an hour. Features: The meat is full of flavor and very crispy. Key: Add more green onions, and fry them properly (do not overheat) Pour all the meat in, and it will become fried meat) Disadvantages: There is a lot of smoke when frying the meat, and it will last for a long time without a powerful range hood.

Braised Pork (Spring Festival Edition)

Ingredients: 1000 grams of fresh pork (tip of hip, with skin), 500 grams of chicken legs,

Accessories: ginger, green onions, cardamom, red bean curd, aniseed, salt, appropriate amount of white wine,

Method:

Cut pork into cubes (2cm long, 1.5cm wide), chop chicken legs into small pieces, put them in cold water, heat until the water boils, take out the chicken and pork pieces, and dry them Water; Pour oil and sugar into the iron pan, heat it, stir continuously with a shovel, until the oil and sugar are mixed and the color becomes darker and bubbles appear; after one minute, add chicken and pork pieces, stir, pour in soy sauce, stir, add water, and put Add the auxiliary ingredients, cover with a lid, bring to a boil over high heat, reduce the heat, turn over occasionally with a shovel, and simmer slowly.

Attachment: A plate of refreshing kimchi.

If your stomach is not good, forget it:)

Braised pork

If you want to buy pork belly with skin, it must be fat and lean, otherwise the lean meat will burn like dry firewood. Put the meat Cut into pieces the size of walnuts. Each piece should be fat and lean. Don't cut it too small, because the meat will become smaller if it is stewed for a long time. Cut the onion, ginger and garlic into sections and set aside. Wash the cut meat. Clean it, then put a little bit of vegetable oil in the pot, put the meat in and stir-fry. After frying some of the fat in the meat, you will see that 70% of the lean meat has turned white, so put it in the pot and prepare it. Add onion, ginger and garlic, and add soy sauce and cooking wine. The amount is more, but pay attention to the taste. No need to add salt, just add oil to season. One or two drops of vinegar to remove the fishy smell, a little sugar, it is best to put some Coke in it, and then You can also put a little dried chili pepper in. Add water and start to simmer over low heat. Keep adding water so as not to burn the pot dry. It needs to be simmered for several hours until the skin of the meat becomes rotten when poked with chopsticks. At this time, the fat of the meat is the most Delicious, fat but not greasy, the meat skin is delicious and nutritious, the lean meat is oily and fragrant, the highest level! Haha, try it?

Homemade braised pork

Generally speaking, restaurants or The preparation of braised pork in other places is more complicated and difficult to completely implement at home. Here is a home preparation method for your reference. First, select some pork belly and cut it into 3 cm long and 1 cm wide pieces, and the size should be as uniform as possible. Remember, you must remove the hair and wash it repeatedly with water. (Otherwise the meat will have a strange smell)

Next, prepare the seasonings: green onions, cut into sections; garlic, only cut into pieces per clove; ginger, cut into pieces ; Some peppercorns; two aniseed; a small piece of cinnamon. Put these into a bowl and set aside. Thirdly, take an iron pot, put it on the fire, add water, bring to a boil, put the meat into the pot and remove When the meat is slightly hard, take it out and drain the water. (This can also remove the strange smell of the 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. Put the pot on the fire, heat it, add an appropriate amount of oil, after the oil is hot, add some sugar, at this time, stir the spatula constantly, when the foam in the oil turns up and goes down, add the meat, and keep turning, so that the meat is evenly coated Color. (The heat of the sugar? Dip it in Puji? Otherwise it will be extremely unpalatable) The sixth step is to put the seasoning into the pot, stir-fry, and add a little soy sauce. The seventh step is to put the meat into the casserole, add an appropriate amount of green water and cook. The eighth step is to boil the pot. , turn down the heat and wait for about 50 minutes. The ninth step is to add cooking wine and salt, and cook for another 15 minutes. The tenth step is to scoop out and eat! The amount of ingredients for each part must be mastered, and the more you practice, the better. This method is very suitable Homemade.

Braised pork

Just make braised pork. :) I put the meat piece by piece in the oil pan and fry it first, so that the skin and fat part can be removed from the oil and fried until it is crispy and a little bit chewy. Remove the fried meat and set aside.

Then put some dried chili peppers, green onions and ginger into the oil pan and fry them, then pour in the meat. Then add some rice wine, more sugar, less salt, and finally add the rest - I always think that the key to braised pork is soy sauce. Many foreign soy sauces cannot cook braised pork at all. It is completely misleading: PP

I used domestic straw mushroom dark soy sauce, which makes it very colorful and fragrant. After adding soy sauce, you can also add some vinegar, but not too much. Also don’t forget you can put two star anise. After everything is put, stir-fry for a while, and then add water when the oil is sizzling. This water is very important, be sure not to have too much, otherwise it will be a waste. A spoonful at a time is enough, as long as the meat doesn't stick to the pan.

Then turn on low heat and cook slowly. Remember to turn over a few times and add a little more water when the water is not enough. Cover the pot and toss it back and forth for an hour, and you're probably done - the braised pork cooked in this way is particularly bright in color and has enough flavor. The most important thing is that the oil in the meat has definitely been boiled out, and it tastes great. It must be first-class~:)

Don’t have another flavor

First, stir-fry the sugar color with an appropriate amount of soy sauce. If the color of the sugar color is too heavy, you don’t need to add soy sauce. The color is different from that of soy sauce. The color of sugar is brighter than soy sauce and does not turn black. Don’t use too many spices, just a little, and don’t take away the flavor of the meat.

Second, stir-fry onions and ginger in a flat frying pan to prevent the spices from frying until fragrant. Add the blanched pork belly, stir-fry until browned. Put rice wine. Put about two taels, and then put the most important Erguotou, usually until the meat is submerged. The most important thing is not to put any water. The fire is burning. The taste is different from what you eat outside. The color is very bright red.

I have a slightly simpler approach, which is to try something new. Choose pork belly or pork ribs. After the oil is hot, add the meat and stir-fry until it turns golden brown. At this time, add some carrot cubes. (It can absorb some oil, and the burned carrots are more delicious and a little sweet.) Pour some soy sauce, add some sugar, and add some water to start boiling. . . . .

Until the whole room is filled with the aroma of braised pork, add some salt and MSG and start cooking! ! ! !