The first kind: braised pork in honey sauce
Cut the bought pork belly into pieces and marinate it in cooking wine to remove the fishy smell of pork. After pickling, pour the oil into the pot and heat it. Stir-fry the pork belly until the surface is golden yellow. Don't take too long to avoid zooming. Then pour tomato sauce and honey sauce into the pot, stir-fry, add soy sauce, stir-fry over high fire to collect juice, and braise the meat in honey sauce out of the pot.
The second kind: northern braised pork.
The taste of braised pork in different places is different. For example, braised pork in the north is salty. Although the method is similar to other braised pork, the braised pork in the north will be added with a few eggs, which is delicious. First, put the pork in cooking wine and marinate it in ginger slices with onion, so that the pork is more chewy and the meat is tight. Heat the pot, pour the onion, ginger, garlic and octagonal pepper into the pot and stir-fry until fragrant, then add the braised pork and soy sauce to continue to stir-fry. After the braised pork changes color, add sugar and stir fry. Pour minced meat and eggs cooked in advance into the pot, mark with a knife, add seasoning such as chicken essence, collect juice on high fire, simmer on low fire, wait for a while, and an authentic northern braised pork will be ready.
The third kind: Shanghai braised pork
Shanghai's braised pork is famous for its sweet taste, and quail eggs are essential. Clean quail eggs, put them in a cold water pot, cover them and boil them. Turn off the fire and let them simmer for more than five minutes. Boil pork belly in a pot with high fire, cut pork belly into pieces, and shell quail eggs. Heat-fry quail eggs in a pan until the surface of quail eggs is golden yellow, and remove them for later use. Add rock sugar to the remaining oil in the pot and simmer slowly to make the sugar in the pot caramel. Pour the pork belly and stir fry, and wrap all the sugar in the pork belly. Add water, bring to a boil with high fire, then add ginger, star anise, pepper, cinnamon, dried pepper, shallot, soy sauce and cooking wine, cover, and then simmer slowly. Add quail eggs and salt, stew for a while, collect the juice over high fire, and take the braised pork out of the pot.
The fourth kind: braised pork with potatoes.
Braised pork with potatoes, a traditional dish in China, is tender and tender, and easy to cook. Cut pork belly into pieces, add shredded ginger and soak in cold water for later use. Cut potatoes, garlic and ginger slices for later use. Put the meat in cold water, boil it, and filter the bleeding water. Heat oil, add ginger slices and garlic slices, and saute. Pour the meat back into the pot, stir-fry for a while, add soy sauce and vinegar, and continue to stir-fry. Add potatoes, stir-fry for a while, add some boiled water and stew for a while. Add sugar, simmer slowly, and the pork belly and potatoes will be delicious.
The fifth type: Mao Shi braised pork.
Mao Shi braised pork belongs to Hunan cuisine and is one of the common home-cooked dishes. Mao Shi braised pork is made of half-thin and half-fat pork, cut into symmetrical blocks, and then baked with superior soy sauce and a little sugar. It is golden in color and sweet but not greasy in taste. The biggest difference between Mao Shi braised pork and other braised pork is that it does not add a drop of soy sauce, but has less oil and cholesterol. Add garlic in the last step of juice collection, stir-fry and collect juice. It doesn't matter that Mr. Mao Zedong loved this dish at the beginning.
Sixth: Sichuan spicy braised pork
If you love spicy food, you must learn this Sichuan spicy braised pork. In Sichuan, people are not spicy and unhappy, and basically stew a lot of spicy food. Even this braised pork is spicy. Heat the oil, add two spoonfuls of sugar and sliced ginger and stir-fry for a while. Stir-fry the meat to yellow, add water to overflow the meat, add seasonings such as soy sauce, salt, monosodium glutamate, vinegar, etc., add spicy sauce, simmer for a while, and add some vegetables, potatoes and radishes before cooking. After cooking, pour the juice on the meat, and the authentic Sichuan spicy braised pork is ready.