Hello everyone, I am Ah Fei, the No. 1 foodie. Follow Ah Fei and there will be more home-cooked food for your reference.

Today I will share with you how to make a home-cooked meal called "braised pork". Braised pork is a famous popular dish and is a hot dish. It uses pork belly as the main ingredient. It is best to use three layers of fat and lean meat (pork belly). There are as many as 20 or 30 ways to make it. The cooking technique for braised pork is mainly casserole. The cooked meat is fat and lean, sweet and soft, and melts in your mouth. Braised pork is widely spread throughout our country and has certain nutritional value. Below I will share with you how to do it in detail. Friends who like it can quickly learn it.

Braised pork

1. First we prepare a piece of pork belly, heat the pot, put the pork belly skin side down into the pot, and keep sliding the handle Roast the pork skin until golden brown, which can remove the residual smell of pig hair and skin on the skin. Then take out the pork belly and put it in clean water to clean and set aside.

2. Boil water in the pot, put the cold water of the pork belly into the pot, add an appropriate amount of ginger slices, and 20 grams of cooking wine to remove the fishy smell. After the water boils, turn the pork belly over. , fully cook out the blood and impurities inside, remove the scum in the pot, cover the pot and cook for 15 minutes. Cook the pork belly until it is set. After 15 minutes, remove the pork belly and control the water for later use.

3. Heat the oil in the pot. When the oil temperature rises to 50% hot, put the pork belly into the pot and cover the pot to prevent the hot oil from escaping and causing burns. Keep it medium to small. Fry for 2 minutes, turning the pork belly frequently to allow the pork belly to cook evenly. When the pork belly is fried until golden brown on both sides, take it out, put it in water to cool, take it out when it is not hot to the touch, and cut it into even pieces with a knife.

4. Prepare a green onion and cut it into sections, and cut a piece of ginger into slices and set aside. Prepare a handful of rock sugar to stir-fry the color of the sugar. Add a little less water to the pot, add the rock sugar, and gently break the rock sugar into pieces. As the rock sugar melts, the color will turn slightly yellow. Keep stirring and the color will gradually deepen. When it turns reddish brown, take out the pot, pour a spoonful of water from the edge of the pot, stir quickly and evenly, and then pour the sugar juice into a basin and set aside.

5. Heat the oil in the pot again. After the oil is hot, add the chopped green onion and ginger, stir out the green onion fragrance, add a section of cinnamon bark and a few bay leaves. Stir-fry until fragrant, pour the cut pork belly into the pot, stir-fry evenly, and pour in an appropriate amount of stock from the side of the pot. If there is no stock, you can use water instead.

6. Add the fried sugar color, and then add 2 tablespoons of red wine to add color and flavor. The amount of soup in the pot should be enough to cover the pork belly. Add 2 grams of salt. , 1g pepper, turn up the heat and bring the soup to a boil. Pour all the soup and pork belly into the casserole and simmer over low heat for 40 minutes to allow the pork belly to absorb the soup and flavor.

Remove from the pot after 7.40 minutes. At this time, the soup has become very rich and fragrant. The pork belly is red and white, soft and chewy. Add the pork belly again and stir-fry. In the pot, pick out the green onion, ginger and other aniseed ingredients, turn on high heat to reduce the juice, add a little water starch to reduce the soup to a thick consistency, pour in a little oil to brighten the color, stir well and take it out of the pot, arrange the pork belly. Place it on a plate, pour the soup over it and serve.

Okay, this fat but not greasy braised pork is ready. Friends who like it should take the time to try it.

My name is Ah Fei. Thank you for your support of No. 1 Food. We have several home-cooked dishes for your reference every day. Friends who like to cook, don’t forget to pay attention. Ah Fei, thank you for watching.

Shanghai’s “original” dishes are colored with soy sauce and rock sugar.

It became famous from Chinese recipes.

The history is not that long.

Its popularity is

surprising.

How many dishes from all over the country are there?

The braised pork completes the grand slam.

Some people sum it up as follows:

Pork and soy sauce are common and easy to obtain.

All you need is time and experience.

No cooking skills are required.

Braised pork has become a model for home cooking.

I do not completely agree with the above point of view.

Chinese food pays attention to color, aroma and taste.

Color and shape complement each other.

Make a delicious dish.

The bright red color is the label of the appearance of braised pork.

If you want to make this attractive color,

you can fry the sugar color,

Add dark soy sauce,

You can also use red yeast rice and bean paste,

Each family has its own method.

Today, Food Idiot will share with you how to color braised pork.

Shanghai "Benbang Cuisine" uses soy sauce to color braised pork,

Add an appropriate amount of rock sugar,

This is the characteristic sweetness of "Benbang" cuisine The taste,

is thick oily red sauce,

Northerners cannot accept it.

When northerners make braised pork,

they generally like to stir-fry sugar for color.

Put an appropriate amount of oil in the pot,

stir-fry the sugar over low heat,

let the rock sugar melt slowly,

stir well When the soaking color is about to become darker,

add pork belly for coloring.

Be careful to keep the fire low,

Otherwise it will be easy to burn.

Heat the oil in a hot pan and stir-fry the bean paste into red oil.

Be sure to stir-fry over medium heat.

Otherwise, the bean paste will burn easily.

Doubanjiang can also make braised pork red and bright.

Braised pork is a home-cooked dish that everyone likes. There are many ways to color braised pork, which can be summarized as follows.

1. The most commonly used method is to use light soy sauce for seasoning and dark soy sauce for coloring. This method is simple and easy to learn, but the braised pork does not look particularly good-looking and is dark in color. . This is the most common way to make it. The key is not to add too much dark soy sauce. According to the amount of meat, add the right amount of dark soy sauce. If it is a pound of meat, add about 6 to 10 grams, which is a little more than a teaspoon, and season with soy sauce. Don't forget to add a few grains of rock sugar to increase the brightness of the color.

2. Sugar coloring method. This method is not easy to control the heat, but you can get it after practicing it a few times. Does practice bring true knowledge? The specific operation method is to light up the pot, pour a very small amount of oil and spread it evenly in the pot (some people use water, and some people put sugar directly. I personally think it is better to use a little oil, at least it will not stick to the pot). Be careful to use a low fire. Add rock sugar cubes or granulated sugar under the fire and stir slowly. The sugar will slowly melt and turn into a transparent viscous liquid at first. Then the color will deepen and big bubbles will begin to form. Don't do this at this time. Be quick to release the water, otherwise the sugar color will not reach the heat, and a large amount of sugar content will remain, and the meat will be very sweet. When the bubbles become smaller and the color becomes darker, add water and set aside. The sugar color will be ready. It can completely replace dark soy sauce for coloring, and the meat will be bright red and beautiful. You can also put the meat that has been blanched in advance directly into the pot without adding water, stir-fry it with the sugar color, and then add water. Personally, I prefer the latter operation.

3. Red yeast rice coloring method. Make an appropriate amount of red yeast rice into a packet. First, soak it in water for a few minutes to remove the bitterness. Then add the red yeast rice packet into the meat stew process. The characteristic is that the color is redder. Red yeast rice is used in the south. More extensive. It is most commonly used when cooking meat products such as chicken and duck in sauce.

4. Use braised soy sauce to enhance the color and flavor. This is a lazy fast food method and I don’t recommend it personally.

When we were young, we used sugar to color the braised pork. It was sold at rural markets at that time, and you could also fry it yourself using sugar.

Nowadays, braised pork is usually fried with white sugar or rock sugar. Add an appropriate amount of sugar to oil and stir-fry over low heat until caramel color appears. But be sure not to burn it, otherwise it will be bitter.

If you don’t know how to fry sugar, you can use dark soy sauce to color it. Personally, I don’t think the taste is much different. Frying it yourself just reminds me of my childhood.

Hello, I’m glad to answer your question;

Have you ever had soy sauce mixed in to color it? Let me answer your question next;

Braised pork is a dish that we like to eat very much. The meat is soft, glutinous and fragrant and very delicious. There are many ways to cook braised pork, and the color of braised pork is There are many methods, but the most commonly used method is to stir-fry sugar for color;

I hope my answer will satisfy you, thank you

For braised pork, soy sauce is poured in for coloring. Of? I think this depends on your own preference. If you use soy sauce to color the meat, the color of the meat will be darker and redder, which is not very good. And I like to use rock sugar as a supplement and add a little soy sauce, so that the braised pork will be red. Usually when I cook braised pork, I pass the oil on it.

How to make braised pork.

The braised pork cooked in this way has a good taste and a lot of oil is stir-fried. The color also looks particularly bright red.

You can understand it this way

Hello, braised pork is mostly fried with sugar and colored. Of course, soy sauce can also be used. Dark soy sauce should be used for coloring. Dark soy sauce can be used for coloring. Yes, but at the same time, light soy sauce is also needed to supplement the saltiness, so if you don’t want to stir-fry the braised pork with sugar color, you can add a little dark soy sauce and a few pieces of rock sugar to make the color brighter.

Hello everyone, I am Jiaojiao. Today I will share with you the method of coloring braised pork:

Coloring of home-cooked braised pork

Method 1: You can also pour soy sauce directly, you can pour a little light soy sauce, a little more dark soy sauce, control the proportion, otherwise the color will not be bright!

Method 2: Cut the pork belly into large cubes and boil in water, take it out, use toothpicks to prick the skin into numerous small holes, pour in the dark soy sauce, rub the skin with the light soy sauce several times, and let it sit for 20 minutes. Fry in oil until golden brown!

How to color the restaurant version of braised pork:

Heat the oil in a pan, add rock sugar and cook until it is maroon red, add the meat pieces to evenly coat with the sugar color, add onions, ginger, bay leaves and star anise , fennel, beer, bring to a boil and add fermented bean curd juice, light soy sauce, salt, transfer to a casserole and simmer until done!

Use rock sugar for coloring more