Doing braised pork is simple and simple, complex and complex, initially with a sister to learn the practice, the most critical point is to fry the color of sugar, a few failures before counting a little bit of a feeling, but ultimately the technology is unstable, and now sister has gone to do the same after the school is busy, it would not be good to go to bother, and then listen to a friend said that in fact, authentic braised pork does not need to fry the color of sugar, only use soy sauce, sugar can be, just as in martial arts in the extreme martial arts, but the most simple move is not red tape. Sugar color, only soy sauce, cooking wine, sugar can be, just as the ultimate martial arts, but the most simple moves, red tape is not at all. So try a simple to the extreme braised pork approach.

On the good pork, boiling water to blanch the dirt, cut the size of mahjong pieces, such as cold water pot, remember that the water needs to be no more than a piece of meat, large fire roll, skimmed off the foam, into the wine, cooked to eight mature, into the soy sauce, and then rolled, into the sugar (in fact, brown sugar sugar icing sugar can be, look at the convenience of the individual material), change to a small fire and slowly simmering, this time, we need to pay attention to flip, to prevent sticking to the pot, to the soup thickening to the soup, to the end of simple to the very best! The braised pork will be completed. I've got a copy of the one I made last weekend, so I'll leave you with it," he said.

The only braised pork

It's amazing how many people are good at braised pork. This dish is both appetizing and downright delicious, and it's more of my homegrown dish. My braised pork is learned from my mother, her old man is the saint of Sichuan cuisine, braised pork is also different:

1. The oil is hot, put two spoons of sugar and two fresh ginger (a large) cut into ginger into the stir-fry for a few moments.

2. Put in the pork cut into pieces together and stir fry until the color becomes yellow, the oil is also stirred out a lot.

3. Add water will be more than the meat, add a little soy sauce, salt, two two Chinese vinegar (two!), four or five cloves. ), four or five cloves.

4. Ten minutes before the start of the pot, you can add the carrot pieces. 5. 5. When the water dries up, start the pot. Braised pork I must do once a month or two, made of ginger than meat delicious. No, it's better than meat. :-)

Family heirloom braised pork

Not eaten elsewhere this way, a small test of the kitchen knife, friends say it is delicious, here to announce the method of operation Fifty-five pounds of meat, cut into two or three centimeters square small pieces, and then cut a few cuts on each side (in order to taste, if you are lazy can be omitted), with a good soy sauce (the domestic does not distinguish between raw and old soya sauce, I'm here to mix), add sugar, scallion sauce, the meat into the Feed for two hours (it is best to turn it from time to time). Boil half a pot of oil, wait for the heat of the meat one by one into the fried about half a minute, remove. Boil half a pot of water, add star anise, Chinese spices, and the sauce, wait for the water to boil and add the meat to simmer for one hour. Characteristics: meat flavor and very fluffy. Key: add more onions, fried to the point (do not pour all the meat in one gas, then into the fried meat) Disadvantages: frying meat smoke is very large, no powerful hood will be a long time.

Braised pork (Chinese New Year version)

Main ingredients: fresh pork (buttock tip, with skin) 1000 grams, 500 grams of chicken thighs,

Accessories: ginger, green onions, cardamom, red curd, seasonings, salt, white wine in moderation,

Practice:

Pork cut into cubes (2cm long, 1.5cm wide), chicken thighs chopped into small pieces, into cool water, heating until the water boils, fishing, and so on.

Accessories: a dish of kimchi.

Braised pork

Braised pork should be purchased with skin on, and must have both fat and lean, otherwise the lean meat will be burned out like dry wood. Cut the meat into walnut-sized pieces, each piece should have fat and lean, do not cut small, because the meat stewed for a long time will become small. Cut the green onion, ginger and garlic into pieces and set aside. Wash the cut meat, and then put a little oil in the pot, put the meat in the sauté, the fat inside the oil out some later, see the lean meat 70% of the area have become white, in the pot put ready onion, ginger and garlic, and add soy sauce, cooking wine, amount of more, but pay attention to the taste, do not need to put salt, curacao oil seasoning on the line. Vinegar one or two drops to fishy flavor, a little sugar, there is a Coke put some of the best Coke, and then you can also put a little dry chili down. Add water to start stewing with the fire, keep adding water, do not boil the pot dry, need to stew for a few hours, until the skin of the meat part of the chopsticks a poke on the rotten until, this time the fat meat is the most delicious, fat but not greasy, the skin of the meat is delicious to raise the Yan, the lean meat oil flavor, the highest state! The first thing you need to do is to try to find a way to get the best out of it.

Braised pork home method

Generally speaking, restaurants or other places of braised pork practice is more complex, in the home is difficult to fully realize, here put forward a home production methods, for your reference. First of all, choose a number of pork, cut into 3 centimeters long, 1 centimeter wide pieces, the size as uniform as possible. Remember to remove all the hair and wash it with water again and again. (Otherwise the meat has a strange flavor)

Secondly, prepare the seasonings: green onion, cut into sections; garlic, each petal only cut a knife; ginger, cut into pieces; peppercorns, a number of; spices, two; cinnamon, a small piece. Put these in a bowl and set aside. Third, take an iron pot, put it on the fire, add water, boil, put the meat into the pot, remove the foam, wait until the meat is slightly hard, take out, drain the water. (This can also remove the strange flavor of meat) Fourth, take a casserole, add a little water, put on the fire. Fifth, take an iron pot, put it on the fire, the pot is hot, add the right amount of oil, when the oil is hot, add a number of sugar, at this time, the spatula should be constantly stirring, when the oil in the foam turn up and go down at the moment, into the meat, keep turning, so that the meat is evenly colored. (Sugar fire? Put dip? (Otherwise very difficult to eat) Sixth, the seasonings into the pot, stir-fry, slightly add a little soy sauce. Seventh, put the meat into the casserole, add green water. Cook. Eighth boil, turn off the heat, about 50 minutes. Ninth, add wine, salt, and cook for another 15 minutes. Tenth, serve and eat! You need to know the right amount of each part of the ingredients, and practice a few times, it will be better. This method is very suitable for home production.

Braised Pork

It's just a matter of making braised pork.

We can make a roasted pork for you.

We can make a roasted pork for you.

We can make a roasted pork for you.

We can make a roasted pork for you. I'm not sure if I'm going to be able to do that, but I'm going to be able to do it," he said.

Then put some dried chili peppers, green onions and ginger into the frying pan to fry, and then pour the meat in. Then put some yellow wine, more sugar, less salt, and finally add from the stop - I have always felt that the key to braised pork is in the soy sauce, a lot of foreign soy sauce can not be burned braised pork, completely misleading craft ah :PP

I use domestic straw mushroom soy sauce, put a little bit of it is very colorful and very fragrant. After the soy sauce, you can also put some vinegar, but not too much. In addition, don't forget to put two star anise. After everything is done, stir-fry for a while, and then add water when the oil is sizzling. This water is very important, not too much, if too much, it will be soupy. Put a spoonful at a time is enough, as long as the meat does not stain the pot can be.

Then open the small fire, slowly burning, remember to turn over a few times in the middle, when the water is not enough to add a little bit of water. This covered the lid of the pot back and forth for a few hours, it is estimated that the work is done - this burned out of the color of the braised pork is particularly bright, the flavor is enough, the most important thing is that the meat inside the oil has definitely been boiled out, eat up the texture of the first-class ah :)

Alternative flavor

The first to fry the color of sugar, soy sauce in moderation, such as the sugar color of the sugar.

The first is to fry the sugar color, soy sauce in moderation, such as sugar color fried color heavy, soy sauce can not put, sugar color color and soy sauce is different, sugar color than soy sauce red, not black, spices are not too much, a little on it, do not take away the flavor of the meat

The second is to fry the flat onion and ginger, anti-spice fried incense, put blanched pork, flat fried put sugar color. Put yellow wine. To put two two or so, and then put the most important two pots of head General put no more than meat until. The most important thing is not to put a little water. The small fire to make it more natural. The result will be different from what you eat outside. The color is very bright red.

I have a slightly simpler way to do it, and I'll show you how it's done. Selected pork or pork ribs, after the oil is hot, put the meat into the stir-fry, only until golden brown, then put some carrot pieces. (It can absorb some oil, and the roasted carrots are more delicious, a little sweet.) Pour some soy sauce with some sugar and put some more water and start simmering 。。。。。 Until the whole room is filled with the aroma of braised pork, then taste and put some salt and MSG, start the pot ！！！！