How to cook braised pork in Midea voltage cooker 1:

Ingredients: 400 grams of pork belly, 10 grams of dried chili, and 10 grams of onion and ginger.

Accessories: 1 tablespoon vegetable oil, 5 grams salt, 1 tablespoon soy sauce, 5 grams chili powder, 5 grams thirteen spices, 6 grams cinnamon, 5 grams brown sugar, 3 grams chicken essence.

1. Wash and cut the meat into pieces, cut the pepper into pieces, and mince the onion and ginger.

2. Plug in the pressure cooker and preheat, pour in vegetable oil, heat the oil until it is 70% hot, add dried chili peppers, green onion and ginger and stir-fry until the spicy flavor develops.

3. After the aroma comes out, add the meat to the oil pan and stir-fry.

4. Stir-fry for a few times and add appropriate amount of salt, soy sauce, chili powder, thirteen spices, cinnamon and brown sugar to season.

5. Stir-fry the meat thoroughly to fully absorb the flavor. Add appropriate amount of water and stir-fry.

6. Cover the pot and simmer for 5 minutes. When the pressure cooker time is up, open the lid after decompressing and add a little chicken essence.

Method 2;

You can cook duck, chicken, or anything else. Braised pork is very simple. When buying meat, you must buy pork belly with skin. The fat and lean meat are basically half each. Be sure to bring the pork rinds, otherwise you won’t make it at all. Wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Just take a pot and pour an appropriate amount of oil (I use peanut oil). When the oil is hot, put the meat into the pot and fry! The process of frying is indispensable. Firstly, it removes the lard from the fat meat so that it does not taste greasy. Secondly, it can increase the flavor of the meat (personal experience...the fire should not be too strong) and fry until the outside of the meat is slightly golden. , cease fire, take out the meat and pour out the oil. Take another pot, pour an appropriate amount of oil, add onions, ginger, and peppercorns and stir-fry. Special reminder: add garlic, pat it lightly, peel it, do not cut it, add it whole, at least one end, stir-fry together until fragrant, then Very important – don’t forget the sugar! Rock sugar is best, white sugar is also acceptable, at least 1 tablespoon (I put 2 tablespoons), don’t be afraid of adding too much, meat loves sugar. Then pour in soy sauce, not too much. Be quick or the sugar will burn. After the juice is boiled, pour in the fried meat, stir-fry, pour in water (bone soup is best, but unfortunately I don’t have time to cook it), and then - put it in the pressure cooker! (If you have time or don’t have a pressure cooker, simmer it slowly, at least for an hour. The simmering the better, don’t forget to add water during this period). The water in the pressure cooker should be enough to slightly cover the meat. Add salt, add aniseed, bring to a boil over high heat, cover and simmer for 25 minutes, then stop the heat and let it cool naturally. When the pressure is gone, open the cover, then turn on the heat again to reduce the juice. When the juice is thick, , add a little MSG, stop the heat and cook