This paper introduces several kinds of seasonings that can be bought in the market at present: cuisine and function: home-cooked menu: making material of Soviet-style braised pork: main ingredient: 600g g. 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 in it can make the meat crisp, and you can also add a few dried hawthorn instead of vinegar, which will have better cooking and efficacy: the making material of braised pork in home cooking recipes: main ingredient: 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) to 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. Cuisine and Efficacy: Northwest Cuisine Taste: Salty Technology: Braised Lanzhou Braised Pork Production Material: Ingredients: pork ribs (pork belly) 750g Seasoning: vegetable oil 15g, lard (refined) 50g, soy sauce 50g, sugar 20g, ginger 10g, onion 10g. Teach you how to cook braised pork in Lanzhou, and how to cook braised pork in Lanzhou is delicious 1. Wash pork belly and cut into 2.5 cm square pieces; 2. Set the pan on fire, add oil and burn it to 50% to 60% heat, fry the cut meat until the surface shrinks, take it out, drain the oil and put it in another wok; 3. Put the wok on fire, add clear soup, soy sauce, cooking wine, onion, ginger, pepper, cinnamon and sugar, and boil; 4. Move to a small fire to soften, then move to a big fire to boil, pick up onions and ginger, pour sesame oil on the plate and serve. The key to making braised pork in Lanzhou: 1. Stir-fry the sugar color first, then add the clear soup and seasoning to make the barbecue ruddy and gorgeous; 2. Cook the white meat until it is medium-cooked, add salt and soy sauce, and cook for about 10 minute. Fat but not greasy, lean meat is soft and tender, delicious and mellow, and has excellent taste; 3. Home cooking: put oil in the pot, add a little sugar to stir-fry red meat and fragrant meat. After cooking, put monosodium glutamate in the casserole, add onion, ginger and spices, simmer until soft and rotten, add soy sauce and salt, and cook for about 10 minutes. If there is too much soup, you can open the lid and collect the juice with high fire, so that the soup will be thick and oily. Because of the frying process, 500 grams of cooked lard should be prepared. Cuisine and efficacy: the ingredients of Shanghai braised pork in home-cooked recipes are: pork belly with skin 1 kg, 30 quail eggs, 2 tablespoons of rock sugar (about 2/2), 2 star anise roses, 2 teaspoons of pepper 1 kg, 2 pieces of cinnamon, 4 dried peppers, 4 shallots, 4 pieces of cinnamon. 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: home cooking recipes, low-temperature working people recipes, nourishing yin recipes, fattening recipes, anemia recipes. Taste: Sweet technology: stir-fried Shi Mao braised pork Preparation materials: main ingredients: pork ribs (pork belly) 500g seasoning: lard (refined) 20g, ginger 10g, soy sauce 15g, rock sugar 10g, cooking wine 5. Teach you how to cook Shi Mao braised pork and how to cook Shi Mao braised pork 1. Pork belly is boiled in water, fished out, washed and drained; 2. Take the oil pan and add a proper amount of sugar until the sugar turns brown and bubbles; 3. Pour in the meat and stir fry quickly, and be careful of oil leakage; 4. Stir-fry for a while as much as possible until all the meat pieces turn into beautiful reddish brown evenly; 5. Add Shaoxing wine, ginger, soy sauce and other seasonings, add a little water and cook for 20 minutes on low heat; 6. When the soup thickens, take the pot. Cuisine and efficacy: Chairman of the board of directors of Sichuan braised pork raw materials: ingredients: pork belly 1.5 kg, washed and cut into 2 cm square, chopped onion in half, mashed ginger in half, more than 20 pieces of pepper, octagonal four or five pieces, three spoons of sugar, three spoons of braised soy sauce and about 2 kg 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), bring to a boil with 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. Cuisine and efficacy: Fancy braised pork home-cooked recipe making materials: ingredients: pork belly 1.5 kg, washed and cut into pieces of about 2 cm square, chopped onion in half, mashed ginger in half, more than 20 pieces of pepper, 4 pieces of star anise, 4 pieces of rhizoma anemarrhenae, half a crystal sugar, 3 tablespoons of soy sauce and salt, and 2 kg of fresh soup. Teach you how to cook fancy braised pork, and how to cook fancy braised pork is delicious. 1, put the meat in a pot, add fresh soup (water is ok), boil it on a big fire, and skim off the foam. 2. Add onion, ginger, pepper, salt, star anise, sweet potato, rock sugar and soy sauce. 3, switch to a small fire, keep boiling and not boiling, burn until the soup is thick and soft, remove the ginger and onion, and take the pot and bowl. Cuisine and efficacy: home-cooked recipes for making braised pork in beer: main ingredients: pork belly seasoning: onion, ginger, star anise, fragrant leaves, rock sugar, soy sauce and beer teach you how to make braised pork in beer, and how to make braised pork in beer is delicious. In recent days, I especially wanted to eat braised pork, so I searched the practice of braised pork with beer on the Internet and bought a hand of pork belly DIY as soon as I got off work today. The following is the production process: a large collection of all raw materials. Close-up of onion, ginger, star anise, rock sugar, soy sauce and beer raw materials. Pour the meat into a cold water pot, heat the cooked pork belly, heat the oil to six or seven layers, and then fry the chopped green onion and ginger slices. Stir-fry the meat mixed with water in a pot, then pour in soy sauce and beer, add rock sugar (my husband likes potatoes, so he put some small potato pieces), star anise and fragrant leaves. Cover the pot and simmer. I can't help but open the pot and have a look at the cuisine and its function: home-cooked recipes. Braised pork with bamboo shoots Ingredients: Ingredients: pork belly, bamboo shoots, soy sauce, etc. Teach you how to cook braised pork with bamboo shoots and how to make braised pork with bamboo shoots delicious (1). Cut the meat into pieces and copy the water. (2) fry in the pot for a while and the noodles will be broken (I don't know how to cook directly). (3) Put soy sauce or something, add water, put meat and bamboo shoots. It takes about 20 or 30 minutes. Not too long. I used to eat 1 hour, but I can't eat any more when I am old. (4) Well, you can dry the broth (which means frying in a wok) and then take it out.

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