Seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, sugar, salt, soy sauce and Shaoxing wine.

Exercise:

Step 1: Slice pork belly, put it in cold water and skim off blood foam;

The practice of braised pork

Step two, blanching and shaping; Don't cut into pieces before blanching, as the braised pork will lose its shape and the finished product will not be beautiful.

Thirdly, taking out, cooling and cutting into cubes with the same size;

Step 4, put a little oil in the pot, add chives, ginger and garlic spices and stir-fry;

Step 5, stir fry the meat (stir fry the oil in the meat);

Step 6, put a little oil in the pot, pour in white sugar and stir-fry the sugar color;

Step 7, stir-fry until the sugar becomes bordeaux, and turn off the fire;

Step 8, turn off the fire quickly when the sugar bubble changes from big to small, and pour in boiling water (this is a crucial step in braised pork. This sugar color is caramel flavor, which will make the braised pork smell a little caramel flavor);

Step 9, add a little Shaoxing wine, add boiling water to boil quickly, and add tea to remove fishy smell;

Step 10: finally, add soy sauce for color matching and salt for seasoning;

Step 1 1: change the wok to a big fire, add rock sugar to make the juice sticky, then take it out and decorate it with shallots. The juice is strong and fragrant, and it is more addictive when poured on rice. )

Braised pork

Ingredients: 500 grams of pork belly, 3 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 3 tablespoons of sugar, 2 aniseed, appropriate amount of salt, and appropriate amount of onion and ginger slices.

manufacturing process

1. Wash the pork, cut it into pieces of appropriate size, blanch it in a boiling water pot for 5 minutes, and wash it with clear water for later use;

2. Put the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat. When the sugar melts completely and tiny bubbles appear on the edge, pour in the cooked pork;

3. Stir-fry the meat for 5 minutes, stir-fry the sugar evenly on the meat, pour some oil into the pot, stir-fry the onion, ginger slices and aniseed slightly, add soy sauce, enough water and proper amount of salt, bring to a boil with high fire, and then simmer with low fire until the pork is cooked and rotten, and take out the pot.

note:

★ When pork is colored with sugar, it must be fried thoroughly; Pour some oil to avoid being too greasy after cooking; Try to add water immediately.

★ If you need to add water when stewing, be sure to add boiling water; Conditional friends can also add fennel when adding materials. ?

1. Wash pork belly with skin and cut it into mahjong tiles; Rinse the dried hawthorn slices with water.

2. Fill the basin with cold water, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes.

3. Put the soaked pork belly and dried hawthorn slices into the casserole and add enough water, at least two inches higher than the meat.

4. Cook on high fire for 30 minutes, and constantly skim the floating foam on the surface with a spoon in the middle.

5. Transfer to a wok, pour in a tablespoon of soy sauce and stew for 30 minutes until the soup thickens.

6. Add rock sugar and cook until the juice is thick, add a little salt to taste, and finally order sesame oil out of the pot. ?

The practice of braised pork

1. Wash pork belly with skin, cut into pieces, and put in casserole;

2. Put ginger, rock sugar, soy sauce, sliced mushrooms, chestnuts and cinnamon in the casserole;

3. Put a small amount of water in the casserole (500 grams of meat, some mushrooms and other ingredients, put a bowl of water);

4. First boil the pot with high fire, and then turn to low fire for 20 minutes;

After 5.20 minutes, wait for the hearth, turn on the fire slightly, and turn off the fire after the pot is dry.

Advantages: fast, fragrant and satisfying;

Summary: You can add mushrooms, chestnuts and other ingredients according to your own taste, and appropriately increase or decrease the amount of rock sugar. ?

Features: the dishes are neat, reddish brown in color, soft in meat and crisp in chestnut.

Raw materials: 750g pork belly with skin, 300g chestnut and 25g wet starch.

Production: Cut the pork into pieces, marinate it evenly with sugar, fry it in the oil pan, and then take it out. Stir-fry the onion and ginger in the pot, pour in cooking wine, soy sauce and chicken soup, then boil pork, salt, monosodium glutamate, star anise and cinnamon in turn, and move to low heat. Fry chestnuts in warm oil, put them in a pot when the meat is rotten, and humidify the starch when the meat is rotten.