Making process
1, wash and cut the pork into appropriate size pieces, put into a pot of boiling water to cook for 5 minutes, wash with water and set aside;
2, frying pan on medium heat, pour in 3 tablespoons of oil, add the sugar to heat up, wait until the sugar is completely melted and the edge of the tiny bubbles, pour in the boiled pork;
3, the meat pieces stir-fried for 5 minutes, the Sugar color evenly stir-fried on the meat, pour some of the oil in the pot, under the onion, ginger, dashi slightly stir-fried, add soy sauce, enough water and the right amount of salt, with a strong fire, turn to a small fire simmering until the pork is cooked and rotten, can be removed from the pot.
Note:
★To the pork sugar color, be sure to fully stir-fry; pour off some of the oil, in order to avoid too greasy into the dish; add water to try to once in place.
★If you need to add water during the simmering process, be sure to add boiling water; if you have the means, add some fennel to the ingredients as well.
Practice seven editors
Su Style Braised Pork
1. Wash the skinned pork, cut into mahjong pieces; dry hawthorn slices rinsed and washed.
2. Basin filled with cool water, add a tablespoon of cooking wine, put the pork pieces, soak for 15 minutes.
3. Put the soaked pork cubes and dried hawthorn slices into a casserole dish and add enough water to cover the meat by at least two inches.
4. Boil over high heat for 30 minutes, constantly skimming the surface with a spoon in between.
5. Turn down the heat to a light boil, one and a half hours. (In the middle, I covered with a filter cloth bought from the supermarket to help remove some of the oil, but you can leave it on if you don't have it).
6, transfer to a frying pan, pour in a tablespoon of soy sauce, medium heat for 30 minutes until the soup thick.
7. Add rock sugar.
8. Burn until the juice is thick, add some salt to adjust the flavor, and finally point sesame oil out of the pan.
Practice eight editors
Casserole braised pork
Braised pork
1. Skinned pork washed, cut into pieces, put into the casserole;
2. casserole ginger, rock sugar, soy sauce, sliced mushrooms, chestnuts, cinnamon;
3. casserole with a small amount of water (500g meat, A few mushrooms and other ingredients, put a bowl of water);
4. First boil the pot on high heat, and then reduce the heat for 20 minutes;
5. After 20 minutes, stay next to the stove, slightly increase the heat, and turn off the fire when the pot is dry.
Advantages: fast, fragrant and appetizing;
Summary: you can add mushrooms, chestnuts and other ingredients according to their own tastes, as well as discretionary increase or decrease in the amount of icing sugar.
Practice nine editors
Features: neat dish, brownish red color, soft meat, chestnut crisp
Raw materials: skinned pork 750 grams, 300 grams of chestnuts, 25 grams of wet starch
Production: pork cut into pieces, marinated in sugar color, put into the frying pan and slightly fried after the fish out. Onion and ginger into the pot to fry, pour wine, soy sauce, chicken broth, followed by pork, salt, monosodium glutamate, star anise, cinnamon in turn under the pot to boil, move to a small fire. Chestnut with warm oil slightly fried, such as meat will be rotten when the pot with cooking, such as meat rotten when adding wet starch can be.
The practice of ten editors
Raw materials
Main ingredient: 1000 grams of pork with skin.
Working ingredients: 20 cabbage hearts.
Seasoning: 1000 grams of vegetable oil (no loss), 100 grams of beer, 8 grams of salt, 1 gram of monosodium glutamate (MSG), 1 gram of chicken essence powder
Food Braised Pork Actual Photographs
Food Braised Pork Actual Photographs (3 photos)
, 1 gram of pepper, 10 grams of sugar, 10 grams of soy sauce, 15 grams of ginger, 15 grams of green onion, 6 grams of each of sesame oil, cinnamon, star anise, and whole dried chili peppercorns, and sweet wine juice 10 grams.
Method
1. Pork branded all the remaining hair, into the hot water scraped clean, cut into 2.5 centimeters square block, with beer, sweet wine juice, soy sauce marinade.
2. Ginger pat broken, green onion knot, cabbage heart clean and ready to use.
3. pot on a high flame, put vegetable oil, burned to seventy percent of the heat into the pork deep-fried into a golden brown fish out, drain the oil.
4. pot to leave a little oil, the sugar fried sugar color, add beer, soy sauce, cinnamon, the whole dry pepper, anise, ginger, onion knots, water, salt, monosodium glutamate, chicken powder, boil into the pressure cooker, and then into the deep-fried pork (soup to flush with the raw material shall prevail), cover the lid of the pot, high-flame boil on the gas pressure for 17 minutes after the removal.
5. Add oil in the pan, down into the cabbage heart, salt, stir-fry until the taste of broken round into the plate, and then the meat neatly arranged into the plate, dripping with the original juice that is.
Features: red color, crispy and not greasy.
Note: This dish is improved braised pork, the market supply fast-paced, good economic benefits, loved by diners.
Practice eleven editors
Materials:
1000 grams of pork,
2 green onions, 1 piece of ginger, 2 grains of seasoning, 1 piece of cinnamon, 3 dried chili peppers,
Note: discretionary ingredients.
Seasoning:
1 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp rock sugar.
Methods:
1. Wash and cut the pork into large pieces, make sure each piece has skin and fat and lean meat, wash and cut green onions, wash and slice ginger;
2. Heat a frying pan, add the meat and fry it over medium heat, the fat in the meat will gradually ooze out, so you need to turn it over constantly, and then fry the meat until it is golden brown on each side, then remove it from the pan and reserve for another use.
Add the boiled water to the pan
Add the boiled water to the pan. Add boiling water
3. pot to stay in the bottom of the oil, the rock sugar into the small fire until dissolved yellow, turn off the fire, will be fried pork into the pot and mix evenly, so that each piece of meat evenly coated with sugar color;
4. green onions, ginger, dashi, cinnamon, dried red chili pepper into the pot, add wine, soy sauce and no more than the surface of the meat of the warm water, covered with a lid and fired to a boil, adjust the heat to simmer for 40 minutes, the meat is cooked and rotten, broth collection thick can be;
Features:
Sauce red oil bright, fat but not greasy.
Tips:
Nutmeg, cloves, peppercorns, grass fruits, sesame leaves and so on are a good match for braised meat, but should not be put too much, so as not to steal the meat flavor;