1, buy back the pork (that is, the kind of lean meat and fat meat had cascade) cut into 1 cm square (thickness does not care, only the length and width);
2, the pot put oil (more), hot into the sugar (sugar can also be) a spoon (you can put a little more), stir-fried to paste until (at this time the pot should be smoking, do not be afraid of). Don't be afraid. Pour into the cut meat and seasonings (thick slices of ginger, into a clove (do not break) of garlic, cinnamon, dry chili, star anise, orange peel (non-peeled)), stir-fry over high heat for three minutes, at which time the meat turned a deep red;
3, add the right amount of salt, soy sauce, vinegar 1/5 spoon, half a spoon of sugar, two tablespoons of cooking wine, half a spoon of chicken broth (cold water can be) to submerge the meat 3 millimeters, high heat to a boil (began to smoke). aroma);
4, poured into the stew pot simmering on low heat for 1 ? hours, this time the soup should be very little and is thick (if too much soup can be a big fire to collect the soup, but to stand next to the watch), add green peppers (not very fat kind of bell pepper), you can add a little cilantro, and then taste the salinity, and then simmer for 3 minutes.
5. Serve the dish before the drool drips into the pot and sneak in another piece without anyone knowing.
The second
Braised pork can be said to be a home cooking, different places, different people, the practice is certainly not the same. I came out at first, I offer a braised pork, to all the gourmets, gourmets sister to relieve the slander.
Buy meat must buy skinned pork, fat, lean meat, basically half each, must be with pork skin, or simply do not do.
Meat washed and cut into squares, 2 cm square, do not blanch, directly take the pot to pour the right amount of oil (I use peanut oil), the oil is hot, put the meat into the pot, fry! Frying this process is indispensable, one is the fat in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (personal experience ............ fire do not be too fierce), fried to the appearance of meat some golden, cease fire, meat fishing, oil pouring out.
Another pot, pour the right amount of oil, into the onion, ginger, pepper stir fry, special reminder, to put garlic, slightly pat, peel, do not have to cut, the whole into the portion of at least one head, together with the stir fry to the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, white sugar is fine, at least 1 tablespoon, (I put 2 spoons,) do not be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much. You need to move fast, or the sugar will be paste.
After boiling the juice, pour in the fried meat, stir fry a little, pour in the water (bone broth is the best, but unfortunately I do not have time to boil), and then - on the pressure cooker! (If you have time, or do not have a pressure cooker, then simmer slowly, at least an hour, the more rotten the better, do not forget to add water during this time). The water in the pressure cooker to slightly more than the meat can be, add salt, add ingredients, high heat to boil, cover and simmer for 25 minutes, cease fire and natural cooling, no pressure to open the lid, and then open fire to collect the juice, the juice is thick, add a little bit of monosodium glutamate, cease fire out of the pot, fragrant
The third
The white meat is cut into the appropriate size of the block. Then blanch it in boiling water for 5 minutes and fish it out to remove the fishy flavor and the floating foam! (Secret recipe: add some white wine is best!)
Seasonings are prepared first: pepper, dashi, cinnamon, ginger, green onion, cooking wine, soy sauce
Put a little oil in the frying pan, under the sugar, stir fry sugar color.
The color frying achievements should be immediately under the ready seasoning, down into the meat! (A little bit of a bubbling meaning to be under the stuff!)
With personal preference you can also put some dried chili pepper into the fried together, the color can be bright, the taste will be richer
on the good color, you can add water, and then wait for the water to boil ~ ~ ~ ~
After the water boiled, the fire will be put on a small stew on it! (My personal experience is two hours)
When the water is not much left, put salt, high heat juice can be!
The practice of braised pork
The practice of braised pork is a lot of things, the key is to cook all the oil in the fat meat. Sugar color is also critical.
1. Cut the five-flower meat into mahjong-sized squares and put it into a pot to cook for ten minutes. Then wash the meat with cool water.
2. frying pan with a little oil, put a teacup of sugar (tea in the restaurant with a small teacup), slowly melting sugar, to a
direction of the speed of stirring, such as sugar melting bubbles, the meat into the pan and stir fry, so that the sugar evenly hanging on the meat. This step is called sugar coloring.
3. frying pan with water. To not over the meat two fingers is appropriate. Put four green onions in the pot, cut into sections; a number of slices of ginger; two fruits of the grass; anise eight
; the ratio of salt, sugar and monosodium glutamate (MSG) is 2:3:2; if the color is not enough, put a little soy sauce on the color.
4. Turn on the heat, the pot boils and then turn to medium heat, cook for at least 40 minutes, and wait for the meat to cook until it is very soft, it can be (if you are not sure, use your hands
pinch can be).
Note:
1. After adding all the ingredients in the pot, the soup should taste a little salty.
2. The fire can not be too big, the soup slightly rolling is good. Otherwise, the water steam ...... >>
Question 2: braised meat stew what dishes are delicious recommended and potatoes, beans, tofu, with detailed practices:
Braised meat stewed potatoes
Main Ingredients
Pork (350 grams) potatoes (3)
Seasoning
Onion (15 grams) Ginger (10 grams) Garlic (5 cloves) Peanut Oil (30) ml) salt (2 g) cooking wine (15 ml) dark soy sauce (10 ml) soy sauce (15 ml) sugar (20 g) vinegar (5 ml) star anise (1) pepper (2 g) monosodium glutamate (2 g)
Kitchenware
Frying pan
1 Wash the pork, cut into small pieces. Chop onion, ginger and garlic.
2 Heat oil in a pan and sauté onion, ginger, garlic and star anise for flavor. Add the meat and stir-fry for 2 minutes.
3 Add cooking wine, soy sauce, soy sauce, sugar, pepper, vinegar and stir-fry well.
4 Add enough water to boil over high heat and simmer over low heat for 40 minutes.
5 Wash and peel the potatoes, cut small pieces into the pot.
6 Boil over high heat and simmer over low heat for another 20 minutes.
7 Add salt and monosodium glutamate to taste.
8 Put out the pot on a plate and enjoy.
Braised meat stewed beans
Braised meat stewed beans can be used according to their own tastes, like the texture of the surface of the oil beans, like beans can be used to choose the gold fishing, like beans can be used as I like to use the king of the shelf beans, this bean stew still smooth and crispy chewy, and no beans are easy to taste.
Ingredients
Main ingredients 300g of pork 300g of auxiliary ingredients 700g of soy sauce 10g of sugar 10g of seasonings 2 oil 50ml salt 5g
Steps
1. 2. Cut the pork into small pieces, blanch the blood foam and then fish out. Add sugar and soy sauce in the pot to melt, add blanched meat and ginger slices of seasonings to stir-fry the sugar color.
3. Add the appropriate amount of water to the meat stew half to the juice, and then put aside.
4. Clean the pot into the vegetable oil will be under the bean curd stir fry for a few moments.
5. Pour in the braised pork, add water and stew for about half an hour.
6. Add salt and stir well before leaving the pot.
Tips
The first braised pork fried out, and then back to the pot stew will be more fragrant, meat flavor is also more intense.
The color of the dish is also better.
Braised meat stewed tofu
Ingredients
Main ingredients pork 600g
Seasoning salt moderate amount of rock sugar moderate amount of ginger moderate amount of pepper moderate amount of cooking wine moderate amount of soy sauce moderate amount of blending oil moderate amount of frozen tofu 200g
Braised meat stewed tofu
1. skinned pork cut into a centimeter and a half square block
2. ...Add water to the pot, put the pork, Nao five minutes, skim the foam after the water boils. Fish out and rinse well.
3. Add a little oil in the pot, put the rock sugar, sautéed.
4. Add pork, change to low heat, stir fry.
5. Stir fry until the meat changes color and the oil is forced out, this process takes about fifteen to twenty minutes, be patient. If you don't want to be too greasy, you can pour some of the oil out of the frying. Add soy sauce, cooking wine, seafood soy sauce, peppercorns, seasonings, green onions and other seasonings.
6. Add hot water, not over the pork. If you need to add water in the middle, be sure to heat the water. Rice boiled and changed to low heat stew for half an hour.
7. Add frozen tofu, salt, and if the water is low, heat the water again. Stew for another half hour.
8. The soup received a little left, you can get out of the pot. Delicious braised pork, taste it.
Question 3: braised pork and what to stew together delicious practice practice practice a
[1] Process 1: cut the meat into mahjong size square, put the pot to cook for 15 minutes after the meat will be taken out, rinse with cool water to plate for use.
Process 2: Wash the pot on low heat, put a little oil in the pot, then add 20 grams of sugar in the oil, and quickly stir with a spoon. When the sugar melted red bubbling, and then put 50 grams of water, stirring well after the juice into a bowl to be used.
Process 3: Put 100 grams of oil in the pot, and when the oil is burned to 80% heat, pour in the meat. At the same time put 50 grams of green onions, 30 grams of ginger slices, stirring and stir-frying with the meat. After a minute, drizzle the juice into the pan in batches to color. When the meat turns golden, then add water not over the meat. Subsequently add the appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet flavor can be. Finally put 5 star anise, a section of cinnamon, with a small fire to cook. When the meat becomes soft, a plate of fragrant braised pork will be finished [3].
Practice 2
1. Cut the skinned pork into square pieces, green onions and ginger into large pieces.
2. Heat the oil in the pot, put the sugar and stir fry, when it becomes sugar color into the meat, add the right amount of water, with soy sauce, salt, sugar, sliced green onions, ginger, star anise, sesame seeds, change the fire to simmer for 1 - 1.5 hours that is.
Method three
Ingredients: pork, brown sugar, seasonings, monosodium glutamate, green onions, ginger, garlic.
Practice:
1. First put the oil, add brown sugar, simmer until frothy, add meat fried oil, add wine and other ingredients, stir-fry flavor.
2. Add boiling water in the pot, stew over high heat for 2-3 minutes.
3. After the large fire burning change to small fire, slow stew 2-3 hours.
4. Finally, collect the juice over high heat, add monosodium glutamate out of the pot, that is done. Note (add salt to increase the fresh flavor). [2]
Practice 4
1. Wash the meat and cut into small dices;
2, put a small spoon of oil in the pot to slightly hot, put the rock sugar stir fry, until the rock sugar completely melted;
3. Pour the meat dices into the stir fry, so that it is evenly wrapped in sugar syrup;
4. Mixed with the amount of boiled water, add soy sauce, roasted brine seasoning packet;
5. Cover the pot with a lid and simmer for about 40 minutes until the juice dries up.
Practice 5
Ingredients: fine pork, stew meat packet, green onions, rock sugar, tea.
Seasonings: green onions, ginger and garlic, star anise, cardamom, nutmeg, cinnamon, sesame seeds, tangerine peel, dried chili peppers, sugar, salt, soy sauce, wine.
Step 1, cut strips of pork into cool water to blanch the blood end.
Step 2, blanched and shaped. (Do not cut a good block and then blanch, so that the roasted meat is not type. (Burned out can not be beautiful)
Step 3, fish out and cooled cut the same big square (a little bit bigger to eat addictive);
Step 4, the pot put a little oil, sautéed onion, ginger and garlic spices;
Step 5, into the meat stir fry (stir fry out of the meat of the oil);
Step 6, the pot put a little oil into the sugar to stir fry the color;
Step 7, stir fry until the sugar color;
Step 7, the sugar color;
Step 8, the sugar color;
Step 8, the sugar color;
Step 9, the sugar color.
Step 7, stir-fried to sugar into date red turn off the small fire;
Step 8, sugar color bubbles from large to small quickly turn off the fire, pour into the boiling water (this is a critical step in the braised meat, this sugar color is the taste of caramel, will make the braised meat to become fragrant with a bit of a slight caramel flavor);
Step 9, poured into the meat, add a little shaoxing wine boiling water to burn to join the tea water can be deodorized cooked fast;
Step 10, and finally add soy sauce to adjust the color, add salt to taste;
Step 11, into a deep pot, put boiling water into the pot over high heat to skim off the froth, change to low heat for 45 minutes;
Step 12, change back to the frying pan over high heat to put icing sugar so that the juice can be thickened out of the pot, shallot segment garnish. (Juice thick flavor, poured on the rice more than addictive.)
Tips
The practice of braised pork will be slightly different from place to place. The south is used to use soy sauce (soy sauce) color, while the north prefers to stir fry sugar color. Raw materials are generally used to choose good pork (the so-called good pork should be layered, generally about five layers of the best, so the name "five-flower meat"), or "sitting buttocks meat" (that is, the tip of the buttocks). Can be put into the cabbage, tofu, potatoes, carrots and other vegetables to cook and stew together, can change a variety of delicious stew dishes.
It's best to use rock sugar in stews, as the color is brighter and better looking than white sugar, and the taste is better too.
Method six
Su style braised pork
1. skinned pork washed, 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 pieces and dried hawthorn slices into a casserole dish, add enough water, at least two inches above the meat.
4. Boil over high heat for 30 minutes, constantly skimming the surface with a spoon.
5. Turn to low heat and lightly boil ...... >>
Question 4: braised pork and what vegetables are the most with dried plums and bamboo shoots are good ingredients, potatoes can be put, but should not be put more than one, put more than one time to eat, many times to heat the potatoes easy to paste. If you love eggs, put a few hard-boiled eggs in the braised pork and burn them together. And then put some thousand sheets (hundred pages) knot is also good.
Put some dried bean curd, dried bamboo shoots, Mazhou tofu, 100 pages of knots, wide vermicelli (sweet potato vermicelli), hard-boiled peeled eggs (quail eggs) and so on are good. Not very many kinds of add together, usually only add one kind.
In fact, the side dishes are mainly based on their own preferences. What flavor you like to do it yourself.
Question 5: braised pork can be put in what dishes (a)
five meat cut into small pieces, square, each piece of skin with fat and lean meat, burn a small pot of water, put the meat into the boil for 5 minutes, boil out the blood and foam, take out the rinse clean, drain the water.
(In fact, you should put the meat into the pot, frying, the meat fat forced out, frying until the meat is golden brown on all sides)
flat non-stick pan pour a little oil, pour in sugar 2 tablespoons, slowly stir frying on low heat, when the sugar melted into syrup, gradually dissolved and fried light brown, pour into the meat, so that each piece of meat is coated with the sugar, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, old soy sauce Add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 3-5 dried chili peppers, 2 small cloves of star anise, 1 slice of cinnamon, 2 green onions, and lukewarm water that has been submerged over the meat. Wang Wang, the sauce color sufficient braised pork is stewed.
Three braised pork practices
The first
1, buy back the pork (that is, the kind of lean meat and fat had cascade-like) cut into 1 cm square (thickness regardless of the length and breadth);
2, put the oil in the pot (more), hot sugar (sugar can also be) a spoon (you can put more), stir-fried to paste so far (at this time the pot should be smoking, don't be afraid). (at this time the pot should be smoking, don't be afraid). Pour into the cut meat and seasonings (thick slices of ginger, into the cloves (do not break) of garlic, cinnamon, dry chili, anise, orange peel (non-peeled)), stir-fry over high heat for three minutes, at which time the meat turned a deep red;
3, add the right amount of salt, soy sauce, vinegar 1/5 spoon, sugar half a spoon, two spoons of cooking wine, half a spoon of chicken, broth (cold water can also be) to submerge the meat 3 millimeters, high heat to a boil (began to rise) aroma);
4, poured into the stew pot simmering on low heat for 1 ? hours, this time the soup should be very little and is thick (if too much soup can be a big fire to collect the soup, but to stand next to the watch), add green peppers (not very fat kind of bell pepper), you can add a little cilantro, and then taste the salinity, and then simmer for 3 minutes.
5. Serve the dish before the drool drips into the pot and sneak in another piece without anyone knowing.
The second
Braised pork can be said to be a family dish, different places, different people, the practice is certainly not the same.
Buy meat must buy skinned pork, fat, lean meat basically half and half, must be with pork skin, or simply do not do.
Meat washed and cut into squares, 2 cm square, do not blanch, directly take the pot to pour the right amount of oil (I use peanut oil), when the oil is hot, put the meat into the pot, fry! Frying this process is indispensable, one is the fat in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (personal experience ............ fire do not be too fierce), fried to the appearance of meat some golden, cease fire, meat fishing, oil pouring out.
Another pot, pour the right amount of oil, into the onion, ginger, pepper stir fry, special reminder, to put garlic, slightly pat, peel, do not have to cut, the whole into the portion of at least one head, together with the stir fry to the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, white sugar is fine, at least 1 tablespoon, (I put 2 spoons,) do not be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much. You need to move fast, or the sugar will be paste.
After boiling the juice, pour in the fried meat, stir fry a little, pour in the water (bone broth is the best, but unfortunately I do not have time to boil), and then - on the pressure cooker! (If you have time, or do not have a pressure cooker, then simmer slowly, at least an hour, the more rotten the better, do not forget to add water during this time). The water in the pressure cooker to slightly more than the meat can be, add salt, add ingredients, high heat to boil, cover and simmer for 25 minutes, cease fire and natural cooling, no pressure to open the lid, and then open fire to collect the juice, the juice is thick, add a little bit of monosodium glutamate, cease fire out of the pot, fragrant
The third
The white meat is cut into the appropriate size of the block. Then blanch it in boiling water for 5 minutes and fish it out to remove the fishy flavor and the floating foam! (Secret recipe: add some white wine is best!)
Seasonings first prepared: pepper, dashi, cinnamon, ginger, green onion, cooking wine, soy sauce
frying pan with a little oil, under the sugar, fried sugar color.
The color frying achievements should be immediately under the ready seasoning, down into the meat! (A little bit of a bubbling meaning to be under the stuff!)
With personal preference you can also put some dried chili pepper into the fried together, the color can be bright, the taste will be richer
on the good color, you can add water, and then wait for the water to boil ~ ~ ~ ~
After the water boiled, the fire will be put on a small stew on it! (My personal experience is two hours)
When the water is not much left, put salt, high heat juice can be!
Family heirloom braised pork
I have not eaten elsewhere this way, a small test of the kitchen knife, friends are good ...... >>
Question 6: What vegetables are good with braised pork? What's going on? You can pair it with some greens
Some veggies.
Cold mixed cabbage ah, broccoli fried peanuts, tomatoes scrambled eggs, green pepper scrambled eggs, roasted bean curd, cold mixed with bean skin
Question 7: braised pork in what vegetables to eat I think you like to eat what vegetables can be added, like a hot pot kind of. Potatoes, winter melon, tofu skin, bean tendons ...... Dried vegetables can also be, but to soak before putting; in addition to the pot before you can put some cabbage, lettuce, Chrysanthemum, oatmeal and some other oil-absorbing vegetables, not to eat very greasy.
The main thing is according to their own preferences. But not too much food, enough to eat once can be, especially vegetables and then heating is not good.
Question 8: Braised pork with what vegetables delicious Braised pork can be a separate dish, can also add some vegetables, depending on the different seasons, constantly updated color, year-round food is not tired. Spring plus bamboo shoots roast meat, with fresh bamboo shoots shelled and cleaned cut hobnail block, put in the braised meat stew, add the right amount of salt, to the extent that bamboo shoots and meat are crispy. Summer available salted fish meat or dried moldy vegetables meat. Salted dried mackerel into the cold water soak, fading part of the salty taste, cleaned and chopped blocks, first fried in oil, add onion and ginger, yellow wine to fishy after Shenqi, braised meat stewed for half an hour, put into the fish continued to stew for half an hour, the meat is crispy fish are also crispy. Salted fish braised meat, meat and fish aroma, unique flavor, hot summer especially for dinner. Shaoxing dried vegetables and blanched after a little cleaning and cut into pieces of rib meat at the same time under the pot stewing, burned after the bowl, but also steam half an hour before eating, the more times you steam, the longer, the better the taste. After a number of steaming, fat meat melted in the dried vegetables, vegetables black and oily, fresh and mellow, wonderful. Moldy dried vegetables burned meat also has a characteristic, after several times steamed, at room temperature can be placed for many days without deterioration, so it is the Ning Shao area of the summer home cooking. In the fall, available chestnut roast pork, braised pork stewed, move the juice when the fire, into the shells of the cooked chestnut meat, meat and chestnut also crispy. Chestnut braised meat eaten sweet and savory
Problem nine: braised meat with what dishes are delicious is what Chinese vegetable garden network cyw51 told you in the braised meat into the taro, broccoli are very good, to introduce you to a taro braised meat practice it.
The first step
Preparation materials, pork 200g, taro 200g, carrots 10g, potatoes 100g, a spoon of salt, a spoon of chicken essence, a spoon of vegetable oil, a spoon of soup, two spoons of soy sauce, cinnamon 5g, 5g of fennel.
The second step
The meat is cut into cubes or taro radish and potatoes peeled and cut into cubes and spare.
Step 3
In the pot put the right amount of oil and then wait for the oil to heat up and put the performance of the meat, and then wait for the meat to brown and then put the potatoes and carrots into a piece of fried.
Step 4
Then put in the taro and stir-fry, and pour in some soy sauce. Add water, fennel, cinnamon, chicken essence, sugar, salt, cover the pot and wait for the water to dry, then you can start the pot.
Question 10: braised pork and what dishes are good together 1. Braised meat with chestnuts: take 800 grams of fresh chestnuts, cut with a knife, into the pot put cold water on the fire to boil away from the fire, peel off the chestnut shell, remove the chestnut meat. In the braised pork jong cooking after moving to a high fire to collect thick juice, into the chestnut meat to cook, meat rotten chestnut also rotten. Eating sweet and savory.
2. Braised meat with rhombus: take 650 grams of fresh rhombus, washed, boiled and shelled. The rhombus meat everything into two, in the braised meat jong boiled and moved to the high fire to collect the thick juice when put, until the meat is rotten when stop
3,. Braised meat with bamboo: take 300 grams of bamboo, soaked in warm water for about 3 hours, see all the hair open, cut into inch segments with a knife. Braised meat in the micro-fire Jiong cook and then turn to the strong fire on the thick juice, will be cut into sections of the bamboo squeezed into the water, until the meat is rotten.
4, braised pork with louvers: take louvers 4, cut into long strips, and then tied into a knot. When the braised meat to collect thick juice and then put, until the meat rot until.