8 kinds of braised meat practices

Mao's braised meat

five-flower meat, salt, scallions, cooking wine, cinnamon, sesame leaves, ginger, chili peppers, sugar, soy sauce, soy sauce, braised sauce

Practice:

Slice the meat into the size of the shape of the same, the pot of water boiled, the five-flower meat put into the Cook the meat in the pot and filter out the blood foam inside the meat. Fish out the pork and marinate it in cooking wine for five minutes.

Preheat the wok and add medium oil and sugar, then melt the sugar and sauté until caramelized.

After the sugar is fragrant, add the pork and stir fry until golden brown. Add the phoenix bulb, ginger, green onion, cinnamon, sesame leaves, chili pepper and salt to the pan and stir-fry until fragrant.

Stir-fry for two minutes, then add the right amount of water, cover the pot with a lid and simmer on low heat for about an hour. This step is to carry out the final collection of juice, set the time, be careful not to burn the paste.

Shanghai Braised Pork

500 grams of pork, five rock candy, one large onion, ginger

a, star anise, cinnamon spice, salt, three tablespoons of soy sauce, three tablespoons of soy sauce, a large bowl of water

Practice:

Wash the pork, cut up a good spare. I like to eat large pieces of cut large, cut smaller easier to cook. Hot pot of oil, when the oil temperature becomes hot pour into the meat quickly stir fry this step is called the raw explosion. You can hear the exciting sound of Zi Zi Zi burst oil, pay attention not to be splashed with oil to the hand oh.

High heat stir fry for a while out of the oil, and then into the onion and ginger flavor to fishy.

Then throw out the scallions and ginger, put three tablespoons of soy sauce, three tablespoons of soy sauce and five rock sugar into the stir-fry.

Put in the star anise, cinnamon, cloves and other spices, and add a large bowl of water, just under the braised pork. Then it simmered on medium heat for forty minutes

The water boiled dry to reduce the juice, the braised pork was soft and cooked through, and the pan was left with meat oil and gravy. Guarantee that the next door neighbors can smell your family's meat, haha.

Home made braised pork

Ingredients Pancetta 700g, salt, rock sugar, dark soy sauce, ginger, eight practices: horn, pepper, scallion, cinnamon

Pancetta washed and cut into 2 cm pieces of cold water in the pot to cook meat, skimmed off the froth and fished out of the cool, water control non-stick pan with oil, add ingredients, put the pancetta and fry until brown on both sides. browned

fry one side and then fry the other

fry well out of the pan, the ingredients fished out and thrown away

change the frying pan into the oil into the icing sugar block 15 or so open a small flame stirring slowly and constantly until the icing sugar melting color bubbling immediately turn off the fire (off the fire for fear of sugar overcooking) immediately poured into the fried pork for a few times to stir-fry in the open a small fire, then the sugar color is well on the favorite heavy color of the You can add some soy sauce, a few drops of soy sauce on the line into the warm water did not exceed the meat can be, high heat boil 3 minutes to small fire slowly cooing. Pay attention to observe the remaining amount of soup starch water, ready to start the pot before the final hook hanging juice soup consumed to this situation when the turn to high heat juice, put a little starch water hookz, keep stirring a few times, immediately turn off the fire out of the pot can be

Chestnut braised into

Practice:

250g chestnut washed, shallow cut a knife or a cross knife, thrown into the boiling salted water for 3-5 minutes, shell, put into the light salted water diffuse, standby. (Raw chestnuts will become soft after soaking in boiling salted water, and can be easily shelled.) 500g of skinned pork cut into 25cm pieces, wash and blanch into a pot of cold water, drain and set aside. Hot pot pour moderate amount of cooking oil, put 4 slices of ginger and appropriate amount of green onions burst incense, under the pork stir-fry over low heat until slightly charred out of the oil, sheng out standby. Heat oil in a hot pan, add 2 tablespoons of rock sugar, stir-fry until it melts and turns into caramelized sugar, then pour in the pork and stir-fry until the meat is evenly coated with the sugar color. Add 2 tablespoons cooking wine, 2 tablespoons soy sauce and 1 tablespoon dark soy sauce, pour in a bowl of hot water that does not cover the braised pork, and add 4 scented leaves and 6 star anise.

Cover and simmer over low heat for about 40 minutes, and finally reduce the juice over high heat. Sheng out, sprinkle appropriate amount of chopped green onion, chestnut braised pork finished!

Braised Pork with Bean Curd

Ingredients:

Five-flower meat, bean curd, green onion, ginger, garlic, soy sauce, sugar, cornstarch

Methods:

Wash five-flower meat, cut into pieces. Put water in the pot, put the meat into the pieces, water is not over the meat can be water boiling, skimming the meat foam foam. Meat boiled for an hour to cook. Fish out the meat leakage spoon, pour off the water, and then into the pot, put onion, ginger, garlic to taste, stir fry for two or three minutes. Add a little soy sauce, a little sugar, salt to taste. Add a little curd, stir fry, low heat. Inject water, not over the meat can be. Simmer for twenty minutes. Simmer until the soup is slightly dry, add starch water and turn well, out of the pot on a plate

Crane cut eggs braised pork

Practice:Ingredients: crane Guo eggs, pork, rock sugar, star anise, sesame seeds, cinnamon ginger, light soy sauce, soy sauce, cooking wine

Crane ant eggs washed and washed, the cold water in the pot, boiled and then boiled for three minutes into the cold water. Then peel the shell and spare. Five-flake meat is best to choose skinned five-flake, cut into square pieces. Prepare star anise, sesame leaves, cinnamon, ginger. Pour a small amount of oil into the pan, and fry the pork to remove the fat. Remove from the pan and set aside.

Pour oil into the wok and fry the crane ant eggs until golden and wrinkled. Remove from the pan and set aside.

Pour a small amount of oil into the pan, add the right amount of rock sugar and turn down the heat, stirring until the sugar is almost melted. After that, put down the pork, simmer into the sugar color into the star anise, sesame leaves, cinnamon, ginger. Stir to taste. Pour in the appropriate amount of dark soy sauce, soy sauce, cooking wine, stir well. Transfer the pork to a casserole dish and heat water to submerge the meat. Add the scallions in small knots and simmer over high heat for 40 minutes. Add crane ant egg, medium heat stew 20 minutes can be out of the pot

Sichuan braised meat

five pounds of meat, soybean 300g, salt three spoons, sugar 100g, dry chili 6, a little wine, a little dark soy sauce, a little green onion

practice:

blanch the meat, add peppercorns, you can deodorize. About ten minutes meat cut into small pieces, stir-fry with oil and add a little wine, stir-fry meat flavor and then standby to stir-fry sugar, to slightly yellow after opening a small fire, stir-fry to golden brown this time there is no big bubbles of caramel flavor is almost added to the popped meat stir-fry, you can add a little old soy sauce toning (amount of wine and the amount of about the same) add salt for seasoning, eat sweet can be less salt

Add broth or water, not over over the meat, pay attention to must not add cold water

Add five spice powder ginger chili and soybeans, simmering until the soup is dry soybeans should be first hydrated

Sprinkle with chopped scallions, complete (fried sugar with water, not good at mastering the oil frying, pay attention to the fire must be small)

Simple version of the braised pork

Instrument:

Practice:

After the water boils, blanch the meat for about 1 minute, then drain it

Pour a little oil into the frying pan, put in the rock sugar over low heat, stir fry the sugar color and put in the meat and stir fry it until each piece of meat is coated with the color of the sugar, and at the same time, add the right amount of soy sauce and old soy sauce coloring, and then add the anise after the coloring is even, add the coloring, and then add the coloring. Add an appropriate amount of broth or hot water that does not exceed the meat boil over high heat to medium-low heat, continue to simmer for about thirty minutes, and finally for high-flame sauce, to keep stirring, until the sauce is thick, each piece of meat is wrapped in the sauce can be.