When cooking this dish, you must pay attention to the heat and water, and practice more.

Braised pork is one of the hot dishes, with pork belly as the main ingredient. The cooking skills of braised pork are mainly casserole, and the taste is sweet and salty. Braised pork is a famous local dish, which fully embodies the characteristics of local dish "thick oil red sauce"

Exercise 1

The practice of braised pork

The practice of braised pork

Process 1: Cut the meat into mahjong-sized cubes, put it in the pot for 5 minutes, then take it out, rinse it with cold water and put it in the plate for later use.

Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of sugar to the oil and stir it quickly with a spoon. After saccharification and foaming, add 50 grams of water, stir well, and put the juice into a bowl for later use.

Process 3: put 100g oil in the pot, and pour the meat when the oil is 80% hot. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat. After one minute, drop the soy sauce into the pot for dyeing. When the meat turns golden brown, add water to the meat. Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a plate of fragrant braised pork will be ready.

Exercise 2

1. Pork belly with skin cut into cubes, onion and ginger cut into large pieces.

2. Heat the oil in the pot, add the sugar and stir fry. When it turns brown, add meat, add some water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and fragrant leaves, and stew for 1- 1.5 hours.

Exercise 3

Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic.

Braised pork

Braised pork

Exercise:

1. Put the oil first, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, add the cooking wine and other seasonings, and stir-fry to get the fragrance.

2. Add boiling water to the pot and stew for 2-3 minutes.

3. After the fire boils, simmer for 2-3 hours.

4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pot. Attention (add salt to taste).

Exercise 4

Braised pork

Braised pork

1. Wash the pork belly and cut it into cubes; 2. Put a spoonful of oil in the pot until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

3. Pour the diced meat and stir-fry until it is evenly coated with syrup;

4. Add appropriate amount of boiling water, add soy sauce and marinated seasoning package;

5. Cover the lid and simmer for about 40 minutes until the juice is dry.

Exercise 5

Materials:

Ingredients: fine pork belly, stewed pork bun, onion, crystal sugar, tea.

Seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, sugar, salt, soy sauce and Shaoxing wine.

Exercise:

Step 1: Slice pork belly, blanch in cold water, and remove blood powder.

The practice of braised pork

The practice of braised pork

Step two, blanching and shaping. Don't cut into pieces before blanching, as the braised pork will lose its shape and the finished product will not be beautiful.

Thirdly, taking out, cooling and cutting into cubes with the same size;

Step 4, put a little oil in the pot, add chives, ginger and garlic spices and stir-fry;

Step 5, stir fry the meat (stir fry the oil in the meat);

Step 6, put a little oil in the pot, pour in white sugar and stir-fry the sugar color;

Step 7, stir-fry until the sugar becomes bordeaux, and turn off the fire;

Step 8, turn off the fire quickly when the sugar bubble changes from big to small, and pour in boiling water (this is a crucial step in braised pork. This sugar color is caramel flavor, which will make the braised pork smell a little caramel flavor);

Step 9, pour into the meat, add a little Shaoxing wine to boil, then add tea to remove fishy smell and cook quickly;

Step 10: finally, add soy sauce for color matching and salt for seasoning;

Step 1 1: put it into a deep pot, add boiling water, boil it with strong fire, skim off the floating foam, and reduce the fire for 45 minutes;

Step 12: change the wok back to high fire, put rock sugar to make the juice thick, then take out the wok and decorate it with chives. The juice is strong and fragrant, and it is more addictive when poured on rice. )

point out

The practice of braised pork in different places will be slightly different. The south is used to mixing colors with soy sauce, while the north prefers to stir-fry sugar. The general raw material is the best pork belly (the so-called best pork belly should be layered, generally about five layers is better, hence the name "pork belly") or "sitting on the hip" (that is, the tip of the back hip). You can add vegetables such as cabbage, tofu, potatoes and carrots to cook together, and you can change all kinds of delicious stews.

It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar.

Exercise 6

Ingredients: 500g pork belly, 2 tablespoons soy sauce, 2 tablespoons Shaoxing wine,

Braised pork

Braised pork

3 tablespoons sugar, 2 aniseed, appropriate amount of salt, sliced onion and ginger.

manufacturing process

1. Wash the pork, cut it into pieces of appropriate size, blanch it in a boiling water pot for 5 minutes, and wash it with clear water for later use;

2. Put the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat. When the sugar melts completely and tiny bubbles appear on the edge, pour in the cooked pork;

Stir-fry the meat for 5 minutes, stir-fry the sugar evenly on the meat, pour some oil into the pot, stir-fry the onion, ginger slices and aniseed slightly, and add soy sauce and enough water;

Then simmer with low fire until the pork is cooked and cooked, and then take it out of the pot;

★: When pork is colored with sugar, it must be fried thoroughly; Pour some oil to avoid being too greasy after cooking; Try adding water once,

If you need to add water when stewing, be sure to add boiling water; Conditional friends can also add fennel when adding materials.

Exercise 7

Sushi braised pork

1. Wash pork belly with skin and cut it into mahjong tiles; Rinse the dried hawthorn slices with water.

2. Fill the basin with cold water, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes.

3. Put the soaked pork belly and dried hawthorn slices into the casserole and add enough water, at least two inches higher than the meat.

4. Cook on high fire for 30 minutes, and constantly skim the floating foam on the surface with a spoon in the middle.

5. Turn the fire to low heat and cook for one and a half hours. In the middle, I stamped the oil filter cloth I bought in the supermarket to help remove some oil, otherwise it could still be used. )

6. Transfer to a wok (don't put too much soup, it is as high as meat), pour in a tablespoon of soy sauce and simmer for 30 minutes until the soup thickens.

7. Add rock sugar (Lao Mai said that a catty of meat is one or two sugars, and northerners must eat it sweet, so 500 grams of meat is almost the same as 40 grams of sugar), burn it until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot.

Exercise 8

Braised pork in casserole

The practice of braised pork

The practice of braised pork

1. Wash pork belly with skin, cut into pieces, and put in casserole;

2. Put ginger, rock sugar, soy sauce, sliced mushrooms, chestnuts and cinnamon in the casserole;

3. Put a small amount of water in the casserole (500g meat, some mushrooms and other ingredients, a bowl of water).

4. First boil the pot with high fire, and then turn to low fire for 20 minutes;

After 5.20 minutes, wait for the hearth, turn on the fire slightly, and turn off the fire after the pot is dry.

Advantages: fast, fragrant and satisfying;

Summary: You can add mushrooms, chestnuts and other ingredients according to your own taste, and appropriately increase or decrease the amount of rock sugar.

Exercise 9

Features: the dishes are neat, reddish brown in color, soft in meat and crisp in chestnut.

Raw materials: 750g pork belly with skin, 300g chestnut and 25g wet starch.

Production: Cut the pork into pieces, marinate it evenly with sugar, fry it in the oil pan, and then take it out. Stir-fry the onion and ginger in the pot, pour in cooking wine, soy sauce and chicken soup, then boil pork, salt, monosodium glutamate, star anise and cinnamon in turn, and move to low heat. Fry chestnuts in warm oil, put them in a pot when the meat is rotten, and humidify the starch when the meat is rotten.

Exercise 10

raw material

Material: pork belly with skin1000g.

Making material

Means of production (1 1 sheet)

Ingredients: 20 Chinese cabbages.

Seasoning: vegetable oil 1000g (no loss), Baisha beer 100g, salt 8g, monosodium glutamate 1g, chicken essence powder 1g, pepper 1g, sugar 10g, soy sauce.

prepare

1. Braised pork belly, scraped with hot water, cut into 2.5 cm square pieces, and marinated with beer, sweet wine juice and soy sauce.

2. Ginger is broken, onion is knotted, and cabbage heart is washed and set aside.

3. Put the pot on the fire, add vegetable oil, heat it to 70%, then add pork belly, fry until golden brown, take it out and drain the oil.

4. Leave a little base oil in the pot, stir-fry the white sugar until it is brown, then add beer, soy sauce, cinnamon, dried Chili, star anise, ginger, onion, clear water, salt, monosodium glutamate and chicken essence powder, boil it, then pour it into the pressure cooker, then add the fried pork belly (the soup is based on the raw material level), cover the pot, and press 65438+ after boiling.

5. Add the base oil to the pot, add the cabbage heart and salt, stir-fry until it is fragrant and tasty, then seal it in the plate, then put the pork belly neatly in the plate and pour the original juice.

trait

Bright red in color, crisp but not greasy.

Note: The improved braised pork market has a fast supply pace and good economic benefits, which is deeply loved by diners.

Exercise eleven

Materials:

Pork belly 1000g, 2 green onions, 2 ginger 1 root, 2 aniseed, 0 cinnamon 1 root and 3 dried peppers. Note: Ingredients can be made as appropriate.

Seasoning:

1 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp rock sugar.

Exercise:

1. Wash pork and cut into large pieces, ensure that each piece has skin and fat lean meat, wash onion and cut into sections, and wash ginger and slice;

2. Heat the wok, put the meat in the wok and fry it over medium heat. The oil in the meat will slowly seep out and need to be turned constantly. When the meat is fried until it is golden on all sides, take it out for use;

Add boiling water

Add boiling water

3. Leave the bottom oil in the pot, pour in the rock sugar, simmer until it melts into yellow, turn off the fire, put the fried pork into the pot and mix well, so that each piece of meat is evenly stained with sugar;

4. Put the onion, ginger, aniseed, cinnamon and dried red pepper into the pot, add cooking wine, soy sauce and warm water without meat noodles, cover the pot, bring to a boil with high fire, and simmer for 40 minutes until the meat is cooked and the soup is thick.

Features:

The sauce is red and shiny, fat but not greasy.

The chef knows everything:

Nutmeg, clove, pepper, tsaoko, fragrant leaves, etc. It is a good match for braised pork, but don't put more, so as not to grab the meat flavor;

Exercise 12

Ingredients: pork belly 500g, 1 tsaoko (domestic meat quality is good, tsaoko can be omitted. Pork abroad has a strong taste, so you must not eat less, otherwise it is meat.

Stir-fry and collect the juice before cooking.

Stir-fry and collect the juice before cooking.

The smell is obvious. ) 1 cinnamon, 3 star anise, half onion, 6 ginger and 6 red dates. Seasoning: 2 tablespoons soy sauce and 1 tablespoon soy sauce.

6 grams of salt and 20 grams of rock sugar.

Practice: 1) Cut the washed pork belly into 2 cm -3 cm pieces and blanch them for later use. (If it's fine pork belly with good meat quality, you can fry it directly without blanching).

2) Slice ginger and cut onion. Pour oil into the pan. When the oil is cold, add onion, ginger, cinnamon, tsaoko and star anise. Stir-fry pork belly until it becomes discolored, and continue to stir-fry for 2 minutes until the oil comes out. Pour in soy sauce, soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling. (I used to fry sugar first, but I found it later.

Stir-fry with strong fire

Stir-fry with strong fire

In this way, it is good not to fry sugar. )

3) Simmer on low heat for about 1 hour, and when it is almost out of the pot, turn to high heat to collect the soup.

Exercise 13

material

Material: pork belly with skin (1000g)

Seasoning: chives (50g), ginger (50g), light soy sauce (30g), light soy sauce (5g), single crystal rock sugar (20g), salt (5g), pure brown sugar (non-brown sugar) (50g), flavoring wine (20g) and water (500g).

production process

Although the raw materials of this braised pork are quite simple, and the whole production process is somewhat complicated and time-consuming, as the saying goes, "Slow work makes fine work" and "You can't eat hot tofu if you are impatient", if you don't have so much time to consume, this Soviet-style braised pork will not taste authentic! These figures on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours.

Soak in cooking wine-15 minutes

After washing the pork belly, cut it into two squares the size of mahjong tiles. Be careful not to cut the meat too small, which is easy to shrink and break, but don't cut it too big, which is not easy to cook and crisp and inconvenient to eat. After cutting, put it into a casserole, add half a cup of cooking wine and soak it in cold water, so that the blood in the capillaries is soaked, and the cooking wine is easily absorbed by the meat fiber to remove the fishy smell. Generally, it can be soaked for about 15 minutes.

Cook on high heat for 30 minutes.

Rinse the soaked pork belly a little, and then cook it with high fire. At this time, we pay great attention to the amount of water put in. We should put it away at once, don't dry it, and add water. Even if we really need to add water, we should remember to add boiling water. Generally speaking, it is advisable to soak in water without meat and raise it by more than two inches.

Add water to the pot and it will ignite. Turn the fire to the maximum. At the same time, dried hawthorn can make the meat fluffy and easier to burn. If there is no dried hawthorn, put half a spoonful of vinegar. After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurities is boiled blood, so it should be carefully removed with a spoon, and the impurities stuck to the side of the casserole should also be removed.

Simmer for 60 minutes

After cooking for about half an hour with high fire, you can stew it with low fire. The size of the heat is based on the fact that the water surface is not boiling. It takes a long time to stew, at least one hour, to make the meat crisp and tender. The reason why braised pork is delicious is this slow effort.

Collect the juice in an iron pan for 30 minutes.

When the meat is cooked enough to sink with chopsticks, change it to iron pan. Note that the meat is crisp and tender at this time, so handle it carefully, and then add soy sauce. This soy sauce is also quite learned. Generally, soy sauce is divided into soy sauce and soy sauce. Soy sauce is actually from caramelization. It is dark in color and easy to color. It is suitable for braised pork, while soy sauce is salty and cannot be used.

When coloring, the fire is a little bigger than when stewing just now, but not too big, because the meat is crisp and rotten, and the fire is easy to cook the meat. Open the lid and cook for half an hour, then add rock sugar, and the soup will gradually thicken. This process is called "juice harvesting". When collecting juice, you can gently turn the meat pieces, so that the color is more uniform. Add the right amount of salt to taste. When the soup becomes thicker and more shiny, this classic braised pork is ready. Su-style braised pork, of course, originated in Suzhou; Suzhou people cook with "cooking other people's dishes" as the seasoning, but the word "thick oil red sauce" must be used to describe Soviet-style braised pork. Fat but not greasy, crisp but not broken, sweet but not sticky, thick but not salty, these are the characteristics of Soviet-style braised pork.

Braised pork

Braised pork

Meat should be pork belly, and Suzhou people call it "pork ribs". Wash the meat and cut it into tiles the size of mahjong tiles. Don't cut the meat too small, it will shrink and be fragile, so don't sell it. After cutting, immerse it in cold water and put half a cup of cooking wine in the water. Soaking in water can clear the blood of capillaries; Adding wine to water can easily absorb meat fiber and remove the fishy smell of meat. Don't soak the meat too much. If you soak it too much, the umami will be gone. Generally, it can be soaked for about 15 minutes.

Braised pork is a dish, and water is the most particular. Put away the water at once, don't dry it. In case you really need to add water, remember to add boiling water. Find a big pot, wash the meat again and put it in. Water should be soaked in the meat, and the height should be more than two inches. Turn the fire to the maximum, put the cooking wine in the water and put half a spoonful of vinegar. Adding vinegar can make the meat fluffy and easy to burn.

After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This impurity is boiled blood. Remove these impurities.

Cook for about half an hour with high fire, or with low fire. The size of the fire is based on the fact that the water surface does not boil, which is called "simmering". Well, it will take at least an hour. The longer it takes, the better it tastes. Braised pork, don't burn it in a hurry, what you want is this slow kung fu.

Meat should be cooked with chopsticks, then put in an iron pot and cooked with the lid open. Soy sauce will be put at this time. If soy sauce is put too early, the meat will not be crisp when it touches salt, and it will be put too late. Only the outer layer of meat is dyed and cannot be tasted. As for the fire, it is a little bigger than when it was just "simmered", but it doesn't need to be too big, because the meat is rotten now, and if the fire is too big, it will boil the meat.

If you cook for another half an hour, the water in the pot will be almost the same. At this time, we will put sugar. Sugar, dare to put it, willing to put it. The dosage of sugar is about one or two sugars per catty of meat, and it is best to use rock sugar as sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to making this dish.

When putting sugar, turn on a big fire. After adding sugar, the soup will gradually thicken, so you can gently turn the meat pieces. If you are afraid that you are not good at it and you are worried about broken meat, you can sink the soup with a spoon and pour it down. After the sugar is put in, the soup will soon dry. When the soup becomes thicker and more shiny, the dish is cooked. This soup need not be boiled too dry. Bibimbap braised pork soup is the best in the world.

This is authentic Soviet-style braised pork, except wine, vinegar, soy sauce and sugar, there is no other seasoning, which means it is original.