Braised pork production materials:

Ingredients: pork belly (what is pork belly? It is the kind of fat and thin meat, and the more layers, the better. As the saying goes, eat meat, fat and thin! ) 2 kg (not too little or you can't make delicious braised pork! )

Seasoning: salt, sugar (preferably rock sugar powder), onion, ginger slices, cooking wine (as for the dosage, except for 3 tablespoons of sugar, others mainly depend on personal taste)

Teach you how to cook braised pork, and how to cook braised pork is delicious.

1. Wash the meat, cut it into cubes, and soak it in cold water with cooking wine for 5 minutes. Take out and drain the water. 2. Cool the oil in the hot pot. When the oil is slightly smoky, add rock sugar and keep stirring. You will find that rock sugar will become like white sugar at first, then like yellow sugar, then like red pond, and then like … never again! Add meat quickly, or the sugar will burn! Don't stop your shovel! Keep stirring! Sugar will hang unevenly on the meat, so leave it alone and continue to stir you. At this time, sugar will be evenly hung on the meat because of heating. 3. now add water! Fresh meat and sliced onion and ginger. Bring the fire to a boil and turn it down for half an hour. You can add salt to the meat now. Please pay attention to this step, only add salt when the meat is cooked to 6 ripe! There are two reasons: 1. Adding salt too early will make protein shrink, and the meat is not easy to cook. 2. What salt do you use at home? What salt ... Stupid! Iodized salt! What happens when iodine is heated? Don't you know? Go back to junior high school chemistry! 5. Cook 15-20 minutes! Don't eat yet. If you are a fan of bibimbap, you can serve it now. If you like dried braised pork, turn on a big fire and serve the dried juice. Food and efficacy: home cooking recipes

Materials for making Su-style braised pork:

Ingredients: 600g.

Seasoning: cooking wine 1 15g, soy sauce 75g, rock sugar 60g, vinegar 3g, salt 3g, a little chives or coriander.

Teach you how to cook Su-style braised pork, and how to cook Su-style braised pork is delicious 1. Cut the pork belly into cubes of the same size, soak it in cold water, then put in about100g cooking wine, and take it out for a simple rinse after 15 minutes. 2. Put the washed meat into the pot, inject clear water, the clear water is about 6 cm higher than the meat surface, add the remaining cooking wine and vinegar, and continue to cook for 5 minutes after the fire is boiled. When the water bubbles, skim it off with a spoon, then cover the pot and simmer 1 hour, at least 1 hour. After an hour, pour the meat and soup into the casserole. Adding a little vinegar can make the meat crisp, or you can add a few dried hawthorn instead of vinegar, and the effect will be better. Food and efficacy: home cooking recipes

Materials for making braised pork in Shanghai:

Ingredients: one catty of pork belly with skin, thirty quail eggs, two tablespoons of rock sugar (about half a second), one piece of ginger, two pieces of star anise roses, one teaspoon of pepper, two small pieces of cinnamon, four dried peppers, four or five shallots, half a tablespoon of soy sauce, two tablespoons of cooking wine and a proper amount of salt.

Teach you to cook Shanghai braised pork. How to make Shanghai braised pork delicious? Practice: 1. Wash quail eggs, put them in a cold water pot, cover them and cook them. Turn off the fire and let them stew for more than five minutes. 2. Pork belly is put into a warm water pot and boiled over medium heat for two minutes to remove blood foam. 3. After the pork belly is fished out, it is cut into pieces about one centimeter square (it can be cut into pieces according to personal preferences); After the quail eggs are taken out, soak them in cold water for about five minutes, shell them and dry them with kitchen paper; Ginger is broken; Cut shallots into two sections; Dry-cut slices. 4, put the oil in the pot and burn it to 50% heat, and slowly fry quail eggs on medium and small fires. 5. When the oil turns golden yellow, take out and drain the oil. 6. Leave about half a tablespoon of oil in the pot and simmer until it is warm. Stir-fry the rock sugar slowly. 7. Stir fry until the smoked sugar in the pot is brown. 8. Turn off the fire immediately after pouring the pork belly, and turn the meat quickly to make it evenly covered with sugar. 9. Add about 3 kg of soup or water (if the pot is small, it can be divided into several times, but the water must be boiled in the middle), bring to a boil, then add ginger, star anise, pepper, cinnamon, dried Chili, shallot, soy sauce and cooking wine, and cover the lid to slow down the fire. 10, quail eggs and salt are boiled for half an hour, then boiled over high fire, and then simmered for about an hour. 1 1, when the soup is almost dry, switch to high fire to collect the juice. 12, when the soup is dry, turn off the fire, pick up onions, ginger, star anise and cinnamon, put quail eggs around the plate, and then put the meat into the plate.

Braised pork in Shanghai tastes very sweet. Shanghai people's pot-stewed dishes are characterized by one-handed soy sauce bottle and one-handed sugar jar. The existing practice of braising pork in Shanghai is as follows: the first step is to braise pork in local dishes and cut pork belly into pieces, and the second step is to blanch it with salt water. Put onion, ginger, star anise and cinnamon into a casserole, add pork, Shaoxing wine and soy sauce, add water until the meat is even, and cook over medium heat until the meat is cooked. Step 3, simmer on low heat until the soup is nearly dry, and add sugar to dissolve. Hangbang braised pork (Dongpo pork) has no blanching. Carve wine with flowers instead of a drop of water. Other practices of braised pork in Tongzhou. The first step of subang braised pork is to pour a small amount of oil into an iron pan, stir-fry onion, ginger and star anise, and stir-fry raw meat. Step 2, remove the remaining oil, add cooking wine, soy sauce and a little water, and stew for 10 minutes. The third step, add sugar to the pot, Wuxi braised pork, which is almost the practice on the first floor. Wuxi is characterized by: Stir-frying caramel color is the foaming step. There is another way. I don't know what the first step is. Fry in a large oil pan, fry in an oil pan, fry until golden, and drain the oil. Step 2: Cook the meat with cooking wine, soy sauce, sugar and a little water. The last course is very fast, so many restaurants use this method. Cuisine and efficacy: Sichuan cuisine

Chairman Braised Pork Making Materials:

Ingredients: 1.5 kg of pork belly is washed and cut into pieces about 2 cm square, onion is cut in half, ginger is mashed in half, more than 20 pieces of pepper, octagonal four or five pieces, three tablespoons of sugar, three tablespoons of braised soy sauce, appropriate amount of salt and about two kilograms of fresh soup.

Teach your chairman how to cook braised pork, and how to cook braised pork is delicious

1, put the meat in the pot, add fresh soup (water is also acceptable), boil it on high fire, and skim off the foam.

2. Add onion, ginger, pepper, salt, star anise, rhizoma Dioscoreae Septemlobae, crystal sugar and braised soy sauce.

3, switch to a small fire, always keep the boiling surface, burn until the juice is thick and the meat is cooked, remove the ginger and onion, and take it out of the pot. Food and efficacy: home cooking recipes

Grandma braised pork production materials:

Material: pork belly 1 kg

Seasoning: oil 1 tbsp, ginger 4 slices, chives 1 pinch, cooking wine, soy sauce, sugar 3 tbsp, salt 1/2 tsp.

Teach your grandmother to cook braised pork. Braised pork is delicious no matter how it is cooked. Speaking of braised pork, many diners are drooling. First of all, the meat you choose to make braised pork must be pork belly, three layers of fat, and lean meat with tendons. The braised pork made from this kind of meat is tender and not greasy, and the meat next to the ribs is fresh and 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 or subtract seasonings to taste it properly. The braised pork of grandma's house introduced below is Jiangnan flavor, which melts in the mouth and is very delicious.

Exercise:

1. Boil the water in the pot, add 1 tbsp of 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 meat stir-fried, add some 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.

Small stickers:

1, don't be impatient when melting sugar, 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 kettle-free (such as Zyrnior pot, Fishler pot, etc.). ), you can stew slowly without adding water.