Six ways to make the most authentic braised pork. The first way to make braised pork: 1. Cut the purchased pork belly (the kind where lean meat and fat meat are stacked) into 1 cm squares ( It doesn’t matter the thickness, just the length and width); 2. Put oil in the pot (put more), after it’s hot, add a spoonful of sugar (white sugar is also acceptable) (you can put more), stir-fry until it becomes mushy (the pot should be at this time Don’t be afraid of the heavy smoke). Pour in the cut meat and seasonings (thick slices of ginger, garlic cloves (do not crush them), cinnamon, dried chili peppers, star anise, orange peel (not tangerine peel)), stir-fry over high heat for three minutes, when the meat becomes 3. Add an appropriate amount of salt, one spoon of dark soy sauce, 1/5 spoon of vinegar, half a spoon of sugar, two spoons of cooking wine, half a spoon of chicken essence, and clear soup (cold water is also acceptable) until the meat is covered by 3 mm, and bring to a boil over high heat (it starts to bubble) fragrant); 4. Pour into the stew pot and simmer over low heat for 1 and a half hours. At this time, the soup should be very little and thick (if there is too much soup, you can reduce the soup over high heat, but you have to stand aside and watch), add green peppers (The kind of bell pepper that is not very fat), you can add some coriander, then taste it for saltiness, and simmer for another 3 minutes. The second way to make braised pork: Braised pork is a common dish in different places and different people. 1. When buying meat, you must buy pork belly with skin. Fatty meat and lean meat are basically half each, and pig skin must be included. Otherwise, just don’t do it. 2. Wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Just take the pot and pour an appropriate amount of oil (I use peanut oil). When the oil is hot, put the meat into the pot and fry! The process of frying is indispensable. Firstly, it removes the lard from the fat meat so that it does not taste greasy. Secondly, it can increase the flavor of the meat (personal experience, the fire should not be too strong). Fry until the appearance of the meat is slightly golden. Stop the fire and the meat Remove and pour out the oil. 3. Take another pot, pour an appropriate amount of oil, add onions, ginger, and Sichuan peppercorns and stir-fry. Special reminder: add garlic, pat it lightly, peel it, do not cut it, add it whole, at least one end, and stir-fry together until fragrant. , and then it’s very important – don’t forget to add sugar! Rock sugar is best, white sugar is also acceptable, at least 1 tablespoon (I put 2 tablespoons), don’t be afraid of adding too much, meat loves sugar. Then pour in soy sauce, not too much. Be quick or the sugar will burn. 4. After the juice is boiled, pour in the fried meat, stir-fry, pour in water (bone soup is best, but unfortunately I don’t have time to cook it), and then - put it in the pressure cooker! (If you have time or don’t have a pressure cooker, simmer it slowly, at least for an hour. The simmering the better, don’t forget to add water during this period). The water in the pressure cooker should be enough to slightly cover the meat. Add salt, add aniseed, bring to a boil over high heat, cover and simmer for 25 minutes, then stop the heat and let it cool naturally. When the pressure is gone, open the cover, then turn on the heat again to reduce the juice. When the juice is thick, , add a little MSG, stop the heat and take out the pot, it will be fragrant~ Ah, the third method of braised pork: cut the white meat into pieces of appropriate size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (Secret recipe: It’s best to add some white wine!) Prepare the seasonings first: peppercorns, aniseed, cinnamon, ginger, green onion, cooking wine, soy sauce. Put a little oil in a wok, add white sugar, and stir-fry the sugar color. When stir-frying is finished, add the prepared seasonings and meat pieces immediately! (As soon as it starts to bubble, add something!) Depending on your personal preference, you can also add some dried chili peppers and fry them together. The color will be brighter and the taste will be richer. Once the color is done, you can add water and wait. Boil the water~~~After the water boils, just lower the fire and simmer! (My personal experience is two hours) When there is not much water left, add salt and let the juice reduce over high heat. The fourth method of braised pork: Ingredients: Pork ribs (pork belly) or hip tip, dark soy sauce, salt, Appropriate amount of white sugar, Shaoxing rice wine, star anise (i.e. "aniseed"), and chives (if you don't like the onion flavor, you can leave it out). 1) Hang the hair off the pork skin, wash it, and cut it into 4 to 5 cm square pieces (in fact, the family eats it by themselves, the size can be whatever you want^_^); 2) Put a little more water in the pot (a little more than one Be able to boil the pot and skim off the foam on the surface so that the meat can still be covered with it). Put the meat (in the pot under cold water), bring to a boil over high heat, skim off the blood and pour in an appropriate amount of rice wine. Wash the scallions and tie them into knots and put them into the pot. Add half anise (generally not used in Jiangnan). Add the spices. If you think it is not enough, you can add one.) Cook over medium heat for another 10 minutes and add dark soy sauce (I prefer to use "Haitian" straw mushroom dark soy sauce, which is thick, easy to stain, and the color is right, and will not turn black. ), appropriate amount of sugar, bring to a boil, then turn to low heat and simmer for about 1 hour (if you like to eat more crispy, you can cook for a longer time) 3) After an hour, open the lid and you will find the soup in the pot It has reduced a lot. At this time, add salt (pay attention to the amount, it will be saltier after the juice collects) and chicken essence (or MSG). The reason why the salt is added now is because if the salt is added earlier, the meat will become hard. If you feel the color is not enough at this time, you can add some dark soy sauce. In short, this is the best time to season. The green onion knots inside can be pinched out and thrown away, or you can keep them. I like to leave them there. After the juice dries up, the green onions are quite delicious. ^_^ 4) Turn to medium heat to collect the juice. At this time, use a shovel to stir from time to time. , to avoid sticking to the pan, wait until each piece of meat is evenly coated with juice, and when the soup is almost dry, turn off the heat and put it on a plate, sprinkle with chopped green onion or coriander leaves for garnish, and serve.

Fragrant, moderately crispy, fat but not greasy, the fifth braised pork recipe: Ingredients: 1 piece of pork belly with skin, dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 2 tablespoons of green onions, 2 pieces of ginger, 2 slices of star anise, 2 pieces of tangerine peel, 1 piece 1 piece of cinnamon bark, 2 pieces of bay leaves, a little water, a little salt, page 3/6 Method: 1. Wash the meat and put it into a pot, pour water to cover the pork, then turn on high heat and cook for 15 minutes until the foam bleeds, take it out and let it cool. Cut the cooled pork into small pieces 2. Pour an appropriate amount of oil into the wok and heat it, add the pork and stir-fry for 5 minutes, stir-fry the oil and take it out. 3. Wash the pan and add 2 tablespoons of water. After the water boils, pour in the sugar. When the sugar turns into bubbles, add the fried pork and stir-fry twice. Then pour in the dark soy sauce and cooking wine and stir-fry for 2 minutes. 4. Pour the meat into the casserole (you can also use a stir-fry pot) Iron pot), add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 1 hour. Intimate suggestions : 1. When making braised pork, you must use pork belly with skin. The most delicious parts are the skin and the fat. 2. Because a lot of oil has been fried out of the meat that has been fried in advance, the cooked braised pork will not taste greasy at all. 3. Because pig skin is very easy to stick to the pan, it is best to use a non-stick pan when frying meat. 4. I think the dishes stewed in a casserole are very fragrant. Of course, you can also use a wok to cover the pot or use a pressure cooker to save time. If you use Braise the pork in the pressure cooker, then reduce the heat to the lowest for about 15 minutes. Page 4/6 The fifth method of braised pork: Ingredients: 500g pork belly, a little green onion and ginger Seasoning: 5g sugar, 3g salt, 15ML dark soy sauce Method: 1. This is the most authentic pork belly. 2. Cut into small pieces, add onion and ginger and blanch in cold water in a pot. 3. Take out and clean, put a little oil in the pot, deep-fry the meat until the oil is fully fried. 4. Look at how much meat I have fried. Pour a lot of oil. 5 Add 5 grams of white sugar and stir-fry until it turns color. Add 15 ML of dark soy sauce and 3 grams of salt. The color will be beautiful. 6. Don’t remove the water that started to blanch the meat. Filter and use. 7. Blanch the meat. Pour the water into the pot, then add an appropriate amount of water. 8 Medium to low heat for 50 minutes. At this time, there is no juice in the pot, only oil and meat are left. At this time, the meat is not oily, and the combination of fat and lean is very delicious. Type 6 Ingredients for making braised pork: 500 grams of pork belly; two potatoes; one onion (mainly to increase nutrition); minced chives; a small piece of ginger; 4 dried chili peppers; 10 Sichuan peppercorns; soy sauce; cooking wine; pepper; white sugar ; Salt; MSG; Page 5/6 Method: Boil the pork belly for a few minutes to remove the greasy smell and blood, then pick it up and cut it into chunks; cut the potatoes into chunks as well; for nutritional reasons, onions are better. Cut it into thick shreds; for ginger, just pound it; of course the green onion needs to be cut into sections! However, it is best to leave half of it and roll it into a ball for later use. Heat the oil in the pot until it is 50% hot. Add the Sichuan peppercorns and slowly sauté them until fragrant. Remove the peppercorns. Add ginger and dried chili peppers and stir-fry them. Add the pork belly and stir-fry until the meat begins to turn color. When golden, add soy sauce and sugar to enhance the color. Continue to stir-fry until fragrant. Add about 800 ml of water and potato cubes, as well as an appropriate amount of cooking wine, pepper, salt and MSG. After simmering for 20 minutes, add the rolled-up chives and Cook the onions over high heat until the juice is reduced.