300 grams of pork, 20 grams of dried peppers, 15 grams of garlic cloves, ginger in moderation, garlic in moderation

Seasoning needed for braised pork:

5 grams of salt, 3 grams of monosodium glutamate (MSG), 15 milliliters of dark soy sauce

Practice for braised pork:

1, cut the pork into square pieces, garlic cloves into segments, slices of ginger, and peeled garlic;

2, and then the pork pieces into the pot to stir fry oil, add soy sauce, into the dry pepper, ginger, garlic and the right amount of water to boil;

3, and then poured into the pot stewed for 2 hours to collect the juice, put the garlic cloves can be seasoned.

Nutritionist warm tips:

According to the nutritionist advice, this recipe warm tips: Chairman Mao loves braised meat world **** know, so braised meat, also known as Mao's braised meat, is one of the President's banquet of the eight dishes, but also the Xiangcai series of unique staple dishes, passed down to date, has been loved by the world.

The purchase of raw materials needed for braised pork:

Pork will taste better if you choose pancetta.

Special tips for cooking braised pork:

To burn braised pork in braised sauce, you can first boil red rice into red rice sauce to cook braised pork, the color will be more beautiful.

Applicable amount:

Adults 100 grams per day, children 50 grams per day.

Cooking method:

Can be fried, roasted, stewed, boiled, steamed, popped, smoked, roasted, choked, brined, etc., can also be made into bacon, ham, more cooking tips 。。。。

Note:

One, braised pork material to choose well, fat meat is easy to greasy, lean meat more and lost the essence of braised pork, and firewood. The best is the skinned rib meat, fat and thin half. Ingredients: rock sugar, dark soy sauce, yellow wine. White onion, ginger, garlic, pepper grains each a little.

Second, put a little oil in the pot, the next ingredients stir-fried, pick up the peppercorns. Under the pork stir-fry until spit oil. Transfer to a casserole dish, mixed with yellow wine, old soy sauce, put rock sugar. If you want to add water, make sure you heat the water. I did not add water, the finished product with wine flavor, I like. Some practices are first fried sugar color, if there is no time or operation fried sugar color is not skilled enough, can be omitted. I belong to the first, hehehe.

Three, large fire boil after beating the floating foam. Turn to a small fire slowly stew ...... to be patient ...... I used two and a half hours. Finally, if the soup is too much, you can collect the juice over high heat. But do not close dry, the soup is a mix of rice excellent!

Other netizens to provide braised pork practices:

Only braised pork

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

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

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

4. Ten minutes before the start of the pot, you can add carrot pieces.

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 kitchen knife, friends say it is delicious, here announced the method

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 (not divided into the domestic when the old and the raw soya sauce, I'm mixing it up here), add sugar, chopped scallions with juice, put the meat into the feed on two hours (it is best to turn it over from time to time).

Burn 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 juice previously prepared, wait for the water to boil and add the meat to simmer for an hour.

Features: The meat is full of flavor and very fluffy.

Key: add more onions, fried to the point (do not pour all the meat in one gas, it will become fried meat)

Drawbacks: frying meat smoke, no powerful hood will be long-lasting.

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, fished out.

Pour oil and sugar in an iron pot, heat it up, and keep stirring with a spatula until the oil and sugar mixture becomes dark and bubbly;

After a minute, put in the chicken pieces, pork pieces, stir, pour in the soy sauce, stir, add water, put in the auxiliaries, put on the lid, heat until the water boils, reduce the heat and turn it with a spatula, and slowly simmer it.

Accessories: a dish of kimchi.

If you don't have a good stomach, forget about it:)

Braised pork

Buy pork with skin on, and make sure it's both fat and lean, otherwise the lean meat will come out dry.

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 onion, ginger and garlic into pieces.

Cut the meat clean, and then put a little bit of oil in the pot, put the meat into the stir-fry,

The fat meat inside the oil out some later, see 70% of the area of the lean meat have become

white, in the pot to put ready onion, ginger, 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 bit of dried chili down. Add water to start stewing with the fire, constantly adding water, do not burn 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 so far, this time the fat meat is the most delicious, fat and not greasy, the skin of the meat is delicious to raise the Yan, the lean meat oil, the highest realm! The first thing you need to do is to try to find a way to get the best out of it.

Braised meat of the family method

Generally speaking, restaurants or other places of braised meat practice is more complex, difficult to fully realize at home, here to put forward a family 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, be sure to remove the hair clean, wash 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. These into a bowl and reserve.

Third, take an iron pot, put it on the fire, add water, boil, put the meat into the pot, remove the foam, until the meat is slightly hard, remove, drain. (This can also remove the strange flavor of meat)

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

Fifth, take an iron pot, put on the fire, the pot is hot, add oil in the amount of oil is hot, add some sugar, at this time, the spatula should be constantly stirring, when the oil froth turn up and go down at the moment, into the meat, keep turning so that the meat is evenly colored. (Sugar fire should be mastered, otherwise extremely difficult to eat)

Sixth will be seasoned into the pot, stir-fry, slightly add a little soy sauce.

Seventh, the meat into the casserole, add green water. Cook.

The eighth boil, turn off the heat, about 50 minutes.

The ninth add wine, salt, and cook for another 15 minutes.

The 10th served, eat!

Each part of the selection of materials to grasp the amount, a few more practice, will be better.

This method is ideal for home cooking.

Braised pork

It's just a matter of making braised pork.

It's a good idea to put a piece of meat in a frying pan and deep fry it, so that the skin and the fat part of the skin can be removed from the oil and can also be fried to a crisp some of the food. The meat is then removed from the pan and put to one side.

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 meat is in the soy sauce, a lot of foreign soy sauce can not be burned braised meat, completely misleading craft ah :PP 偶用的是国产的草菇老抽, 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. Don't forget to put two star anise.

After everything is done, stir-fry for a while, and then put in the water when the oil is boiling. This water is very important, never more, one more will bubble soup. A spoonful at a time is enough, as long as you do not let the meat stain the pot.

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 it is done - so that the burnt pork color is particularly bright, the taste is enough, the most important thing is that the meat inside the oil has been boiled out, eat up the texture is certainly first-class ah :)