300 grams of pork, 20 grams of dried peppers, 0/5 grams of garlic sprouts/kloc-,and appropriate amount of ginger and garlic.

Braised pork seasoning:

Salt 5g, monosodium glutamate 3g, soy sauce 15ml.

The practice of braised pork:

1. Cut pork, cut garlic seedlings, slice ginger and peel garlic;

2. Stir-fry pork pieces in a pot to get oil, add soy sauce, add dried Chili, ginger slices, garlic and appropriate amount of water to boil;

3, then pour into the pot and stew for 2 hours to collect juice, add garlic seedlings to taste.

Nutritionist tips:

According to the nutritionist's suggestion, this recipe reminds us that Chairman Mao loves braised pork, so it is also called Shi Mao braised pork. It is one of the eight famous dishes at the chairman's banquet, and it is also a unique main course in Hunan cuisine series, which has always been popular.

Selection of raw materials for braised pork;

Pork with streaky pork will taste better.

Special tips for cooking braised pork:

To cook braised pork, Redmi can cook braised pork in Redmi sauce, and the color will be more beautiful.

Applicable amount:

Adults 100g, children 50g.

Cooking method:

Can be fried, roasted, stewed, boiled, steamed, fried, smoked, roasted, stewed, marinated, etc. You can also make bacon, ham and other cooking skills. . . .

note:

First of all, the materials of braised pork should be selected. Too much fat is easy to get bored, and too much lean meat loses the essence of braised pork, which is firewood. It is best to have ribs with skin, half fat and half thin. Ingredients: rock sugar, soy sauce and yellow wine. A little onion, ginger, garlic and pepper.

Second, put a little oil in the pot, stir-fry the ingredients, and start the pepper. Stir-fry the pork until it spits oil. Move to casserole, add yellow wine, soy sauce and rock sugar. If you want to add water, you must heat it. I didn't add water. The finished product smells like wine. I like it. Some practices are to fry the sugar first. If there is no time or the operation of frying sugar is not skilled enough, it can be omitted. I belong to the first kind, hehe.

Third, after the fire boils, remove the floating foam. It took me two and a half hours to simmer … be patient …. Finally, if there is too much soup, you can collect the juice on the fire. But don't dry it, soup is best for bibimbap! !

Braised pork provided by other netizens:

Dumen braised pork

1. Heat the oil, add two spoonfuls of sugar and ginger slices, and stir-fry for a while.

2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.

3. Adding water will overflow the meat. Add a little soy sauce, salt, and China vinegar (two! ), four or five petals.

4. Add carrot pieces ten minutes before cooking.

5. When the water is dry, put it in the pot.

I must cook braised pork once a month or two. Ginger is more delicious than meat.

No, better than meat. :-)

Home-cooked braised pork

I haven't tried this method elsewhere, and my friends say it's delicious. Here's the method first.

A catty of pork belly, cut into small pieces of two or three centimeters square, then cut a few knives on each side (for seasoning, you can save some if you are lazy), use soy sauce well (soy sauce is not used in China, I use it here), add sugar and chopped green onion to make juice, and feed the meat for two hours (it is best to turn it from time to time).

Heat half a pot of oil and fry the meat pieces one by one for about half a minute.

Boil a small pot of water, add star anise, star anise and the juice prepared before, and stew with meat for one hour.

Features: the meat is rich and crisp.

The key: add more onions and stir-fry in place (don't pour all the meat at once, it will stir-fry the meat)

Disadvantages: there is a lot of smoke when frying meat, and there is no strong oil smoke for a long time.

Braised pork (Spring Festival edition)

Ingredients: fresh pork1000g (with skin on the back buttock), 500g chicken leg.

Accessories: ginger, onion, cardamom, fermented bean curd, aniseed, salt and white wine.

Exercise:

Dice pork (length 2cm, width 1.5cm), chop chicken legs into small pieces, put them in cold water, heat them until the water boils, take out chicken pieces and pork pieces, and drain the water;

Pour the oil and sugar into an iron pan, heat and stir with a shovel until the mixed color of the oil and sugar becomes dark and bubbles;

After one minute, add chicken and pork, stir, pour soy sauce, stir, add water, add auxiliary materials, cover, bring to a boil, turn off the heat, occasionally turn it over with a shovel, and simmer.

Attachment: A plate of refreshing pickles.

Forget it if your stomach is not very good:)

Braised pork

If you want to buy pork belly with skin, you must be fat and thin, or lean meat will burn like dry wood.

Cut the meat into pieces the size of walnuts. Every piece should be fat and thin, not small.

Because the meat will become smaller if it is stewed for a long time.

Cut onion, ginger and garlic into sections for later use.

Wash the cut meat, then put a little plain oil in the pot and stir-fry the meat.

After frying some fat in it, you can see that 70% of lean meat has become

When it turns white, put the prepared onions, ginger and garlic into the pot, and add a lot of soy sauce and cooking wine, but pay attention to the taste. You don't need to add salt, just copy the oil to taste. A drop or two of vinegar will remove the smell, a little sugar, it is best to put some coke in it, and then you can also put a little dried pepper down. Add water and start to simmer. Keep adding water, don't boil the pot dry.

It takes several hours to stew with chopsticks until the skin is rotten. At this time, the fat meat is the best, fat but not greasy, the flesh is delicious and nourishing, and the lean meat is fragrant, the highest realm! Haha, give it a try!

Family practice of braised pork

Generally speaking, braised pork in restaurants or other places is complicated, and it is difficult to fully realize it at home. Here is a recipe for home cooking for your reference.

First, select some pork belly and cut it into pieces with a length of 3cm and a width of 1cm, and the size should be as uniform as possible. Remember, be sure to wash the hair clean and rinse it with water repeatedly (otherwise the meat will smell strange).

Secondly, prepare seasoning: onion, cut into sections; Garlic, cut only one knife per petal; Ginger, cut into sections; Zanthoxylum bungeanum, yes; Anita, two; Cinnamon, a small piece. Put these in a bowl for later use.

Third, put the iron pot on the fire, add water, boil it, put the meat in the pot, remove the floating foam, take it out when the meat is slightly hard, and drain the water (this can also remove the strange smell of the meat).

Fourth, take a casserole, add a little water and put it on the fire.

Fifth, take an iron pot and put it on the fire. Heat the pan and add the right amount of oil. Add some sugar when the oil is hot. At this time, the shovel should be constantly stirred. When the foam in the oil turns up and down, add the meat and turn it constantly to make the meat color uniform. The temperature of sugar should be controlled, otherwise it will be extremely difficult to eat. )

Sixth, put the seasoning into the pot, stir fry and add a little soy sauce.

Seventh, put the meat into the casserole, add some green water and cook it.

Turn off the fire for about 50 minutes after the eighth boiling.

Ninth, add cooking wine and salt and cook for 15 minutes.

The tenth one is serving, eat!

Master the number of materials selected for each part, and it will be better to practice several times.

This method is very suitable for family production.

Braised pork

Let's make a braised pork. :)

I will fry the meat in the oil pan first, so that the skin and fat are partially degreased or fried crisp. Fish out the fried meat and put it aside.

Then stir-fry some dried peppers, onions and ginger in the oil pan, and then pour the meat in. Then put some yellow wine, more sugar, less salt, and finally stop-I always think the key to braised pork is soy sauce. Many foreign soy sauces can't cook braised pork at all, which is a complete mistake: PP occasionally uses domestic straw mushroom soy sauce, which is very colorful and fragrant when put a little. After adding soy sauce, you can also add some vinegar, but not too much. Besides, don't forget to put two octagons.

After everything is put away, stir-fry for a while, and then drain the water when the oil is burnt. This water is very important. Don't overdo it. If you go too far, you will be ruined. One spoon at a time is enough, as long as the meat doesn't touch the pot.

Then turn on a small fire and burn it slowly. Remember to turn it over several times in the middle, and add some water when there is not enough water.

Cover the lid and toss it back and forth for an hour, and it is estimated that you are done-the braised pork cooked in this way is particularly bright in color and delicious. The most important thing is that the oil in the meat must be boiled, and the taste must be first-class ~:)