First, good pork belly, cut into pieces, I like big pieces.

Second, heat the pan, add a little oil, put the meat into the pan, and stir-fry the oil.

Third, take out the meat, stir-fry Pixian watercress, onion, ginger, garlic and pepper with the remaining oil in the pot until they are fragrant, and add appropriate amount of water and spices.

Fourth, add a small amount of water to the white sugar and fry it in the pot. The color of fried sugar can be divided into oil frying and water frying. The color of oil frying is brighter, but the heat is not easy to master. It is recommended that novices fry with water. At the same time, BS, those who color with soy sauce

Fifth, after the sugar turns red and black, add meat to color it. The effect is good, right? BS soy sauce again.

Sixth, put the pieces of meat into the soup just now, and then simmer with high fire to dry the water (estimated 1.5 hours-2 hours, add enough water at a time to avoid adding water halfway).

Roasted meat with carrot

Ingredients: 300g carrot, pork belly, watercress, pickled pepper, ginger, garlic, scallion, sugar, salt, cooking wine, pepper, sugar, monosodium glutamate, chicken essence, fresh soup, refined oil, garlic sprout and soy sauce.

Practice: (1) Pork belly is burned, cleaned and cut into pieces; Wash carrots and cut them into small hob blocks; Douban chopped; Soak Chili peppers, remove pedicels and seeds, and chop them into powder; Peel and wash ginger and garlic, and cut into ginger and garlic slices; Wash scallions and cut into scallions; Wash the garlic sprouts and cut them into horse ears. (2) Put the pan on the medium fire, burn the refined oil to 60% heat, add the meat pieces and stir-fry to dry the water, and when the oil is spit out, add the sugar-colored fire and stir-fry to color. (3) Burn the refined oil to 40% heat in the pot, add watercress and pickled peppers, stir-fry and color, add fresh soup, add ginger slices, garlic slices and onion segments, boil out the fragrance, remove the residue, add meat, cooking wine, pepper and white sugar, burn them together until the meat is cooked, switch to high fire, collect thick juice, add garlic sprouts and cook.

References:

Hehe, I forgot

A variety of braised pork practices:

It's simple and simple to cook braised pork, but it's complicated and complicated. At first, it was learned from a senior sister. The key point was to stir-fry the brown meat. After several failures, I felt a little bit, but after all, the technology was unstable. Now that the senior sister has gone to Tongji to cook, she is busy with her studies, so it's not good to bother. Later, I heard a friend say that the authentic braised pork doesn't need to stir-fry the brown meat, but only soy sauce, cooking wine and sugar, just like the acme in martial arts. So I tried the simple and extreme braised pork method.

Blanch the pork belly with boiling water to remove dirt, and cut the size of mahjong pieces. For example, in a cold water pot, remember that the water needs not to pass through the meat pieces, boil over high fire, skim the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, roll it again, add white sugar (in fact, brown sugar, white sugar and rock sugar can be used, depending on personal materials), and slowly boil it over low heat. At this time, you should pay attention to turning it over to prevent it from sticking to the pot. Attached is a copy made last weekend for everyone, haha.

Dumen braised pork

I didn't expect so many people to be good at braised pork. This dish is not only appetizing, but also my own dish. I learned my braised pork from my mother, who is a master of Sichuan cuisine, and braised pork is also different:

1. Heat the oil, add two spoonfuls of sugar and sliced ginger (a large piece) and stir fry for a while.

2. Add the pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.

3. Adding water will overflow the meat, add a little soy sauce, salt, and China vinegar (two! ), four or five cloves.

4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pan. I must cook braised pork once a month or two, and ginger tastes better than meat. No, it's better than meat. :-)