Materials:
Main ingredients:
A catty of pork belly with skin.
Thirty quail eggs
Two tablespoons of rock sugar (about half a Liang)
A piece of ginger
Illicium verum and rose
A spoonful of pepper
Two small pieces of cinnamon
Four dried peppers
Scallion four
Wu Ke
Half a spoonful of soy sauce
Two tablespoons cooking wine
The right amount of salt.
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Exercise:
Exercise:
1. Wash quail eggs, put them in a cold water pot, cover them and boil them, then turn off the fire and keep them stuffy for more than five minutes.
2. Pork belly is put into a warm water pot and boiled over medium heat for two minutes to remove blood foam.
3. After the pork belly is fished out, it is cut into pieces about one centimeter square (it can be cut into pieces according to personal preferences); quail egg
Take it out and soak it in cold water for about five minutes, remove the shell and dry it with kitchen paper; Ginger is broken; Cut shallots into two sections;
Dry-cut slices.
4, put the oil in the pot and burn it to 50% heat, and slowly fry quail eggs on medium and small fires.
5. When the oil turns golden yellow, take out and drain the oil.
6. Leave about half a tablespoon of oil in the pot and simmer until it is warm. Stir-fry the rock sugar slowly.
7. Stir fry until the smoked sugar in the pot is brown.
8. Turn off the fire immediately after pouring the pork belly, and turn the meat quickly to make it evenly covered with sugar.
9, add about three pounds of soup or water (if the pot is small, it can be divided into several times, but be sure to boil water when adding water halfway.
), after boiling, add ginger, star anise, pepper, cinnamon, dried pepper, shallot, soy sauce and cooking wine, cover and stew.
10, quail eggs and salt are boiled for half an hour, then boiled over high fire, and then simmered for about an hour.
1 1, when the soup is almost dry, switch to high fire to collect the juice.
12, when the soup is dry, turn off the fire, pick up onions, ginger, star anise and cinnamon, put quail eggs around the plate, and then put the meat into the plate.
Braised pork in Shanghai tastes very sweet.
The characteristics of Shanghai people cooking pot-stewed dishes are: holding a soy sauce bottle in one hand and a canned sugar in the other.
The existing braised pork practices in Shanghai are as follows:
Benbang braised pork
The first step is to cut the pork belly into pieces and blanch it with salt water.
Step 2, spread onion, ginger, star anise and cinnamon on the bottom of the casserole, add pork, add Shaoxing wine and soy sauce, add water and water until the meat is even, and boil over medium heat.
Step 3, simmer on low heat until the soup is nearly dry, and add sugar to dissolve.
Hangbang Braised Pork (Dongpo Pork)
No drowning. Carve wine with flowers instead of a drop of water. Other practices of braised pork in Tongzhou.
Subang braised pork
Step 1: Pour a little oil into the wok, stir-fry shallots, ginger and star anise, and stir-fry raw meat.
Step 2: decant the remaining oil, add cooking wine, soy sauce and a little water, and stew for 10 minute.
The third step is to add sugar and take out the pot.
Wuxi braised pork
Almost on the first floor. Wuxi is characterized in that frying caramel color is a foaming step.
Another way, I don't know what the state is.
Step 1: put oil in a large oil pan, fry until golden brown, and drain the oil.
Step 2: Cook the meat with cooking wine, soy sauce, sugar and a little water.
The last course is very fast, so many restaurants use this method.