Detailed introduction to how to make Shanghai braised pork

Cuisines and functions:

Home-cooked recipes

Shanghai braised pork tastes sweet

The characteristics of Shanghainese cooking braised dishes: a soy sauce bottle in one hand and a canned sugar in the other hand

The current braised pork recipes in Shanghai include the following:

Benbang Braised Pork< /p>

The first step is to cut the pork belly into pieces and blanch it in salt water

The second step is to lay the bottom of the casserole with onion knots, ginger cubes, star anise and cinnamon, add pork, add Shaoxing wine and soy sauce, Add water until the meat is level and bring to a boil over medium heat.

The third step is to simmer over low heat until the soup is almost dry, add sugar and dissolve.

Hangbang Braised Pork (Dongpo Pork)

Do not blanch. Use Huadiao wine without a drop of water. Other methods are the same as those of Benbang braised pork.

Su Bang Braised Pork

The first step is to pour a small amount of oil into the iron pot, stir-fry the green onion, ginger and star anise until fragrant, and fry the raw meat.

The second step, decant the remaining oil, add cooking wine, soy sauce and a little water, simmer for 10 minutes

The third step, add the sugar and heat up the pot

Wuxi braised pork

It is almost the same as the one on the first floor. The characteristic of Wuxi is that it is fried caramel color, which is the bubbling step.

There is another way to do it, I don’t know where it is.

The first step is to add oil to a large oil pan, fry until golden brown, and drain the oil.

The second step is to bring the meat, cooking wine, soy sauce, sugar and a small amount of water to a boil.

The last method is very fast, so many restaurants use this method.