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 how to cook Shanghai braised pork, and how to cook Shanghai braised pork is delicious.

Practice: 1. Wash quail eggs, put them in a cold water pot, cover them and boil them. Turn off the fire and let them simmer 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. 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. Pork belly is cut into squares of the same size, dipped in cold water, and then put in about100g of cooking wine. /kloc-take it out and rinse it simply after 0/5 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 fancy braised pork:

Ingredients: pork belly 1.5 kg, washed and cut into pieces about 2 cm square, onion cut in half, ginger broken in half, more than 20 pieces of pepper, star anise, four sauces of three kinds, three tablespoons of salt and about 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 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, 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. Food and efficacy: home cooking recipes

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.

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.

Cuisine and Efficacy: Northwest Cuisine

Taste: salty and delicious

Technology: braise in soy sauce

Production materials of braised pork in Lanzhou:

Ingredients: ribs (pork belly) 750g.

Seasoning: vegetable oil 15g, lard (refined) 50g, soy sauce 50g, sugar 20g, ginger 10g, shallot 10g, sesame oil 10g, star anise 5g, cooking wine 30g, pepper 2g and cinnamon 3g.

Characteristics of braised pork in Lanzhou;

The color is rosy as jujube, the meat is crisp and rotten, and the soup is thick and shiny.

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

1. Wash pork belly and cut it into 2.5cm 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. 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, with three layers of fat and thin meat and ribs. The braised pork made from this kind of meat is tender but not greasy, and the meat next to the ribs is 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. Cuisine and efficacy: Hunan cuisine

Shi Mao braised pork production materials:

Material: pork belly with skin (the ratio of fat meat to lean meat is about 2: 1)

Accessories: garlic seeds, dried peppers, lard, salt, brown sugar, monosodium glutamate, cooking wine, honey and broth.

Teach you how to cook braised pork in Shi Mao and how to cook braised pork in Shi Mao.

1. Cook the whole pork belly in a pot, skim off the blood foam after boiling, turn off the fire for about 2 minutes, scrape the impurities off the skin with a knife while it is hot, and cut it into cubes about 2 cm; 2. Put lard in the pot and heat it. Stir-fry garlic seeds and dried peppers in a pot, then pour in the chopped meat and stir-fry until the skin turns pink. 3. Add a little lard to another wok and start frying brown sugar. Pay attention to control the heat and stew slowly, because the color of brown sugar will make you confused whether it is burnt or not, and you can see that it is syrup; 4. Quickly add fragrant meat pieces, quickly stir-fry and color, add salt and light soy sauce, pour broth or water (no main ingredient is 2 fingers), then cook on medium heat, and poke the meat with chopsticks to determine the time to turn off the fire; Pour a little honey and monosodium glutamate before turning off the fire, in order to improve the overall color and brightness of the dish.

Cuisine and efficacy: Sichuan cuisine

Production materials of braised pork with osmanthus:

Ingredients: 1 elbow (about 650g) red wine 100g osmanthus sauce 25g onion, ginger slices, salt, pepper, pepper, star anise, fragrant leaves, fine sugar, white sugar, monosodium glutamate, broth, wet starch and salad oil.

Characteristics of braised pork with osmanthus;

Bright juice, sweet-scented osmanthus fragrance, soft and delicious.

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

1. Wash the pig's elbow after removing the bone, put it in a pressure cooker, add pepper, star anise and fragrant leaves for about 15 minutes, take out the pig's elbow, and cut it into pieces with a 3 cm square knife. 2. Clean the pan, add a little oil, stir-fry the onion and ginger slices, add a proper amount of broth, and add fine sugar, red wine, pepper, white sugar and monosodium glutamate. Add the elbow meat, boil it over high heat, skim off the foam, and then simmer the meat over low heat? When the soup is rotten and slightly thick, hook a little thick juice, add osmanthus sauce, stir well and serve. Food and efficacy: home cooking recipes

Making materials of beer braised pork:

Raw materials: pork belly

Seasoning: onion, ginger, star anise, fragrant leaves, rock sugar, soy sauce and beer.

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

I really want to eat braised pork in recent days, so I searched the practice of braised pork in beer on the Internet. I bought a DIY pork belly as soon as I got off work today. The following is the production process: all the raw materials are collected, and the raw materials of onion, ginger, star anise, fragrant leaves, rock sugar, soy sauce and beer are close-up. Pour the meat into a cold water pot and heat the pork belly. After heating the oil to six or seven layers, add chopped green onion and ginger slices and fry until cooked. Stir-fry the cooked meat in the pot. Cover the pot and simmer. I couldn't help but look at the cuisine and its effect: Hunan cuisine.

Materials for making braised pork with pomelo peel:

Ingredients: 250g of processed pomelo peel, oil, refined salt of garlic slices (or green garlic), chicken essence and soy sauce.

Characteristics of braised pork with pomelo peel;

Aroma appetizers, unique flavor.

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

1. Squeeze the pomelo peel with water and cut it into cucumber strips for later use. 2, from the oil pan, stir-fry vegetables with a little more oil than usual. 3. Stir-fry garlic slices or green garlic over high fire, then stir-fry pomelo peel strips for a while, add the prepared sauce (refined salt, chicken essence and soy sauce), add water (water can make pomelo peel strips fully absorb water, with a little surplus), cover the lid, and cook for 5 minutes on medium fire to taste. 4. Uncover the lid to collect juice, and finally pour some cooked oil from the pot. Tip: If you like spicy food, you can put a little Guizhou Laoganma Douchi, which is more delicious. Eating pomelo peel often can also benefit qi, relieve cough, clear fire, relieve constipation, reduce blood fat and sugar, and is especially suitable for middle-aged and elderly people or diabetic patients.