Pork is sweet, nourishing yin and moistening dryness, which can provide heme (organic iron) and cysteine to promote iron absorption, and can improve iron deficiency anemia. Pork chop nourishes yin, pork belly supplements deficiency and strengthens spleen and stomach.
Spiced braised pork ingredients: 450g of pork, 2 slices of ginger, 2 slices of fragrant leaves, soy sauce 1 spoon, 20 Chinese prickly ash, appropriate amount of fennel, 2 star anise, cinnamon 1 piece, cooking wine 1 spoon, appropriate amount of salt, appropriate amount of sugar and chicken essence 1 spoon. Step: 1, prepare spiced marinade: cinnamon, star anise, fragrant leaves, pepper and fennel; 2. Wash the pork, first blanch the blood with boiling water; 3. Put spiced marinade, ginger, cooking wine, soy sauce, salt, white sugar and chicken essence into the empty pot, and then add meat. Pour water without meat, and bring it to a boil, and turn it to a small fire; 4, about 40 minutes, until the chopsticks can be punctured; 5. Remove the marinated meat, let it cool, and cut into thin slices.
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How to cook braised pork is delicious? It is best to scrape and wash it with hind leg pork or fat and skinny meat. Cut into three big pieces. Boil it in boiling water Get rid of blood. Pick up. Put the wok on a strong fire. Then add a little lard. Rock sugar grass. Stir-fry until the sugar residue melts and bubbles. It's a dark color, Down. Charge the general. Refined salt Soy sauce, Shaoxing wine, etc. At the same time, pepper, pepper, star anise fruit and cinnamon are put into the spice bag made by progress. Put it in a pot and boil it. Skim the foam and add the chicken oil. Boil out the fragrance and get the brine. Boil pork in brine. Then switch to a small fire. Marinate the meat until it is fragrant. Serve until rotten, and cut into pieces when eating. Pour in a little soy sauce and sesame oil.
Generally, there are not too many spices used for braised pork at home, mainly star anise, pepper, cinnamon, fragrant leaves, tsaoko, licorice, fennel and clove. Wrap these samples with gauze. Boil the water in the pot, add soy sauce, salt and spice bags, then add onion and ginger, and boil for half an hour on low fire to form the basic marinated soup. Then, blanch the meat to be marinated in advance and put it down until it is soft and rotten. If it is marinated frequently, the pot soup should be kept all the time, and there will be a qualitative leap if it is used several times.