1． Wash the skin-on pork belly, cut into pieces, and put into a casserole;
2. Put ginger, rock sugar, dark soy sauce, mushroom slices, chestnuts, and cinnamon in a casserole;
3. Put a small amount of water in the casserole (500 grams of meat, some mushrooms and other ingredients, and a bowl of water);
4. First bring the pot to a boil over high heat, then turn to low heat for 20 minutes;
5. After 20 minutes, stay next to the stove, turn on the heat slightly, and turn off the heat when the pot is dry.
Advantages: fast, fragrant, and satisfying;
Overview: You can add mushrooms, chestnuts and other ingredients according to your own taste, and increase or decrease the amount of rock sugar as appropriate.
Method 9 Editor
Features: The finished dish is neat, brownish-red in color, soft in texture, and crispy chestnuts
Ingredients: 750 grams of pork belly with skin, 300 chestnuts grams, 25 grams of wet starch
Preparation: Cut the pork into cubes, marinate it with sugar, put it in a frying pan and fry it briefly, then take it out. Put the onion and ginger into the pan and stir-fry for a while, add cooking wine, soy sauce, and chicken stock. Then put the pork, refined salt, monosodium glutamate, star anise, and cinnamon in the pot and bring to a boil, then reduce to low heat. Fry the chestnuts in warm oil. When the meat is tender, add it to the pot and cook together. When the meat is tender, add wet starch.
Method 10 Edit
Ingredients
Main ingredients: 1000 grams of pork belly with skin.
Ingredients: 20 cabbage hearts.
Seasoning: 1000g vegetable oil (no loss), 100g beer, 8g salt, 1g MSG, 1g chicken powder
Real shot of food braised pork
Food braised pork real shots (3 photos)
, 1g pepper, 10g sugar, 10g soy sauce, 15g ginger, 15g green onion, sesame oil, cinnamon, star anise, whole dried pepper 6 grams, 10 grams of sweet wine juice.
Preparation method
1. Sear the pork belly until all remaining hair is removed, scrape it clean in hot water, cut it into 2.5cm square pieces, and marinate it with beer, sweet wine juice and soy sauce.
2． Crush the ginger, tie the green onions into knots, and wash the cabbage hearts and set aside.
3. Put the pot on a high fire, add vegetable oil, and when it is 70% hot, fry the pork belly until golden brown, take it out and drain the oil.
4. Leave a little base oil in the pot, stir-fry the sugar until it turns brown, add beer, soy sauce, cinnamon, whole dried peppers, star anise, ginger cubes, onion knots, water, salt, monosodium glutamate and chicken powder, bring to a boil and pour into the pressure cooker. Add the fried pork belly (the soup is based on the level of raw materials), cover the pot, bring to a boil over high heat and press for 17 minutes before taking it out.
5. Add base oil to the pot, add cabbage hearts and salt, stir-fry until raw and fragrant, then place it on a plate, then arrange the pork belly neatly on the plate, pour on the original juice and serve.
Features: Bright red color, crispy and not greasy.
Note: The improved braised pork of this cuisine has a fast market supply, good economic benefits, and is very popular among diners.
Method 11 Edit
Materials:
1000 grams of pork belly, 2 green onions, 1 piece of ginger, 2 aniseed, 1 piece of cinnamon, dried chili pepper 3 pieces, note: you can add ingredients as appropriate.
Seasoning:
1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon rock sugar.
Method:
1. Wash the pork and cut it into large pieces, ensuring that each piece has skin and fat and lean meat. Wash the green onions and cut them into sections, wash and slice the ginger;
2. Heat the wok, add the pieces of meat and fry over medium heat. The fat in the meat will gradually seep out, and you need to keep turning it. When the meat pieces are fried until each side is golden brown, take it out and set aside;
Add boiling water
Add boiling water
3. Leave the bottom oil in the pot, pour the rock sugar, cook over low heat until it dissolves and turns yellow, turn off the heat, add the fried pork into the pot and mix evenly, so that each piece of meat is evenly coated with sugar color;
4. Add onion, ginger, aniseed, cinnamon and dried red pepper to the pot, add cooking wine, soy sauce and warm water to cover the meat noodles, cover the pot and bring to a boil, reduce heat and simmer for 40 minutes, until the meat is cooked and the soup is thickened. Yes;
Features:
The sauce is red and shiny, fat but not greasy.
Tips:
Nutmeg, cloves, Sichuan peppercorns, grass fruits, bay leaves, etc. are all good combinations for braised pork, but it is not advisable to add too much, so as not to take away the flavor of the meat. ;
Edit of the Twelve Methods
Ingredients: 500 grams of pork belly, 1 grass fruit (domestic meat quality is good, grass fruit can be omitted. Foreign pork has a strong taste, so it must not be less, otherwise
Before serving the meat, stir-fry to reduce the juice.
Before serving the meat, stir-fry to reduce the juice.
The fishy smell is obvious) 1 cinnamon and 3 star anise. , half a green onion, 6 slices of ginger, 6 red dates Seasoning: 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 6 grams of salt, 20 grams of rock sugar.
Method: 1) Cut the washed pork belly into 2cm-3cm pieces, blanch and set aside. (If it is high-quality pork belly and the quality of the meat is good, you can fry it directly in the pan without blanching it).
2) Slice the ginger and cut the green onion into sections. Pour oil into the pot. When the oil is cold, add onion, ginger, cinnamon, strawberry and star anise and stir-fry until fragrant. Add pork belly and stir-fry until it changes color. Continue stir-frying for 2 minutes until oil comes out. Pour in dark soy sauce, light soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should cover the meat surface, and skim off the foam after boiling. (I used to fry the sugar color first, but later I found that using this method, it is also good without frying the sugar color.)
3) Simmer on low heat for about 1 hour, and when it is almost out of the pot, turn to high heat. Collect the soup