Practice 1 process 1: cut the meat into mahjong-sized cubes, put it in a pot and cook it 15 minutes later, take it out, rinse it with cold water and put it on a 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. When saccharification turns red and bubbles, 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 juice 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 delicious dish of braised pork is finished. Exercise 2 1. Pork belly with skin cut into pieces, 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 several hours.
Or:
Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic.
Exercise:
1, first put the oil, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, and add seasonings such as cooking wine to 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. It is suggested that Chinese cabbage, tofu, potatoes, carrots and other vegetables can be added to cook and stew together, which can transform a variety of delicious stews. It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar. The characteristic color is golden, fat but not greasy, and the entrance is soft and instant.
Complex process: 15" 30" 60" 30 "
Although the raw materials of braised pork are quite simple, the whole production process is somewhat complicated and time-consuming. But 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 spend, the taste of this Soviet-style braised pork will not be 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. When the soup becomes thicker and more shiny, this classic braised pork is cooked. Simple method 1. 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.
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! !
Name of the dish: Braised pork.
Characteristics of dishes: salty, sweet, fragrant, fresh, bright in color, full of meat, fat but not greasy; You can choose different meats, such as pork, chicken, beef and so on. Using the braised pork package, you can present a beautiful braised pork for your family; You can also marinate more meat at home, then wrap it in plastic wrap and put it in the refrigerator, so you can carry it with you, which is very convenient. In addition, braised pork can be cooked in a microwave oven. Cuisine category microwave oven
primary raw materials
Pork belly:1000g
Braised pork marinade: 45g
Pickling ratio:
Marinade: water and raw meat = 4.5: 1 (cooking wine): 3 (soy sauce): 30: 100.
Other ingredients
Soy sauce: 3g/ 100g raw meat.
Cooking wine: 1g/ 100g raw meat.
Water: (ice water or cold water) 300g.
Detailed steps
Note: There is a one-to-one correspondence with the icon on the right. If there are no pictures, you can upload them yourself ~
Step 1: Cut the pork belly into 15 ~ 20g pieces. Of course, you can do more cooking and salting, and then wrap it in plastic wrap and put it in the refrigerator for later consumption.
Step 2: Add a small amount of soy sauce and cooking wine to the prepared ingredients and mix well.
Step 3: Add all seasonings into the meat, mix well and marinate for about 30 minutes.
Step 4: add water with the same weight as the braised pork, put it in a pot with braised pork pieces, boil it with strong fire, and then stew it with low fire; You can also cook in a microwave oven.
Cooking steps of braised pork
First go to the regular vegetable market to buy half a catty of safe and hygienic pork belly (with skin). Thickness can be according to personal preference;
Second, wash it after going home (if you are too lazy to wash it, you can probably eat it, but it is not very hygienic);
Thirdly, the pot is heated, and about 50g of salad oil is poured in. After the oil is heated, two spoons of white sugar are poured in, and then the spoon with a semicircular metal or alloy spoon is quickly rotated clockwise or counterclockwise in the pot. This step is very strict with the temperature. If the temperature is not enough, the braised pork will look pale. When the heat is over, the braised pork will turn black and the caramel will have a bitter taste. What should I do? Only by experience can you master it by doing it a few more times. In my experience, when the oil starts to smoke, you scoop it up and pour it down. The color is close to amber and brown, and the sugar seems to melt. Listen, this heat is only a flash. You must make a decision within 5 seconds, or your braised pork will look different.
Fourth, when the oil changes between amber and brown, pour in chopped pork belly and stir-fry for half a minute. You will see the caramel color sticking to the meat, which is very obvious, indicating that the fire has gone too far. Then, you can pour boiling water, and the water should not pass the meat. Of course, you can also pour beer and wine. If it's beer, a bottle or two cans, if it's red wine, 50 ml is enough. Then add a proper amount of water, not too much meat, increase the fire pot to boil, and then change to medium and small fire for slow stew.
Fourth, in the slow stew stage, you can pour all the seasonings prepared in advance, such as onion, ginger, garlic, fragrant leaves, aniseed, pepper and pepper, or add some soy sauce to color. After 5 minutes, add the right amount of salt and let it stew slowly. You should turn the meat in the pot every three minutes to avoid drying.
After five or twenty minutes, the braised pork is cooked.
Warm stickers:
Halfway through, add the venetian festival. 1] Shortcut to braise in soy sauce generally takes two or three hours to cook braised pork, which is really difficult for an office worker like me. I come home from work at 5: 30, and I can't wait for dinner until 8: 00. So I groped out a quick braising method, and the specific steps are as follows:
First, I wash the best pork belly and cut it into pieces. I usually cut the meat into large pieces. As the saying goes, drinking in a big bowl means eating large pieces of meat. In fact, it makes sense to cut the meat into large pieces, so that the meat will be tender and taste better. If it is cut too small, it is easy to overcook it. This is also one reason why I don't like to go to restaurants to eat braised pork. Although it looks exquisite, it loses the essence of braised pork. ).
Far away, put a proper amount of vegetable oil in the pot, heat it, pour the meat into stir fry, and add wine, but a little more. Cover the lid and stew for a while, then open the lid, add a proper amount of soy sauce, stir fry and color, add water until the meat is not cut, add soy sauce, add sugar, add onion ginger and star anise cinnamon and bring to a boil. I haven't measured the proportion of various seasonings accurately. Usually, I just rely on my feelings. In fact, you can refer to the ratio of other ingredients. I think we should balance freshness, sweetness and saltiness, sweet but not sweet, salty but not just soy sauce.
The above steps are the same as the general practice, but the next step is a bit special, that is my secret weapon-pressure cooker. Ha ha! Pour a pot of meat into the pressure cooker, cover it, and wait 15 minutes. When it is cooked thoroughly, cool the pressure cooker with tap water, and then open it (the small valve piston on the handle falls off before opening it). Pour out the soup and collect the juice. When it's almost finished, pour in the meat, stir it a little, sprinkle with chopped green onion, and a bowl of fat but not greasy braised pork will be ready.
Of course, this is the practice of braised pork when time is tight. If time permits, braised pork with slow fire is more authentic.
In addition, according to my experience of eating braised pork for nearly forty years, I have summarized the following points:
First, the meat should be big, not small;
Second, braise in soy sauce meat should be eaten now, and the charm of every meal is greatly reduced. If heated overnight, the meat will be sour and lose appetite.
3. Accessories suitable for braised pork are: bean curd, eel segments (when adding eel segments, add more garlic, the more the better), chestnuts, arrowheads, and dried plums (this is my favorite, dried plums should be soaked as much as possible, the finer the better, and more soy sauce and sugar should be put, not afraid of being too sweet, but afraid of being sour. Only dried plums can be used overnight.