When making braised pork, there are not many ingredients required. The first is of course pork belly. When choosing pork belly, you should choose fat and lean ones, preferably the kind with three layers. Secondly, As for other seasonings, onions, ginger, and garlic are essential. You can choose appropriate aniseed and cinnamon. If you like spicy food, you can add a little dried chili. Of course, cooking wine and rock sugar are also essential.

What materials are needed to make braised pork?

Ingredients: 1000 grams of pork belly, 2 green onions, 1 piece of ginger, 2 aniseed, 1 piece of cinnamon, 3 dried chili peppers, Note: Toppings are optional.

Seasoning: 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon rock sugar.

Method:

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;

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;

Leave oil in the pot, pour rock sugar into it, 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;

Onion, Add ginger, aniseed, cinnamon and dried red pepper to the pot, add cooking wine, soy sauce and warm water to cover the meat noodles. Add boiling water to the pot and bring to a boil. Reduce heat and simmer for 40 minutes until the meat is cooked and the soup is thickened. ;

Notes

1. Appropriate dosage

This issue is also the most easily overlooked! Whether it is braised pork or braised fish, the amount used for each cooking must be just right, not too much, not too little, so that the stew will be fragrant enough. The meat can be more fragrant through the flavors of each other, so if there is less, it will not taste good; if you cook too much at one time, the flavor will not come out.

So how much should you burn each time? According to the size of our family pot and the gas firepower, whether it is meat or ribs, one and a half to two kilograms at a time is the most fragrant. For braised fish, one and a half to two kilograms of fish is the most suitable size, and too big will not taste good.

At the same time, it is important to note that the meat must be cut into pieces that are not too big or too small, not too thin or too thick, and they must be cut uniformly. In this way, it can be delicious without spoiling the shape

2. Use the right ingredients

Whether it is braised pork, braised pork ribs or braised fish, you must choose the right ingredients. For example, the braised pork must be pork belly, the elbow must be the front elbow, the ribs must be ribs, and the braised pork ribs are much different.

3. Stir-fry thoroughly

The most important step in braised is to fry first and then stew. The meat should be stir-fried first, and the fish should be fried first. There is also a trick here. When stir-frying meat, you should add less oil and stir-fry the oil out of the meat so that it is fat but not greasy. When frying fish, if you use the oil used to fry fat meat to fry the fish, fry the fish skin to make it thin. After the thin crust is colored and stewed, the taste will be extra fragrant.

4. Fully coloring

When the meat is stir-fried and the fish is fried, it needs to be colored. The traditional method is to boil the sugar with a little water until it turns brown, and then put it on the meat. Color, the so-called sugar color. But in fact, dark soy sauce can be used to fully color it. Just remember, when the meat is stir-fried and an appropriate amount of dark soy sauce is poured in for coloring, stir-fry the meat thoroughly and let the color "hang" for a while, then add cooking wine and enough water.