It's simple and simple to cook braised pork, but it's complicated and complicated. At first, it was learned from a senior sister. The key point was to stir-fry the brown meat. After several failures, I felt a little bit, but after all, the technology was unstable. Now that the senior sister has gone to Tongji to cook, she is busy with her studies, so it's not good to bother. Later, I heard a friend say that the authentic braised pork doesn't need to stir-fry the brown meat, but only soy sauce, cooking wine and sugar, just like the acme in martial arts. So I tried the simple and extreme braised pork method.

Blanch the pork belly with boiling water to remove dirt, and cut the size of mahjong pieces. For example, in a cold water pot, remember that the water needs not to pass through the meat pieces, boil over high fire, skim the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, roll it again, add white sugar (in fact, brown sugar, white sugar and rock sugar can be used, depending on personal materials), and slowly boil it over low heat. At this time, you should pay attention to turning it over to prevent it from sticking to the pot. Attached is a copy made last weekend for everyone, haha.

Dumen braised pork

I didn't expect so many people to be good at braised pork. This dish is not only appetizing, but also my own dish. I learned my braised pork from my mother, who is a master of Sichuan cuisine, and braised pork is also different:

1. Heat the oil, add two spoonfuls of sugar and sliced ginger (a large piece) and stir fry for a while.

2. Add the pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.

3. Adding water will overflow the meat, add a little soy sauce, salt, and China vinegar (two! ), four or five cloves.

4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pan. I must cook braised pork once a month or two, and ginger tastes better than meat. No, it's better than meat. :-)

Family-handed braised pork

I haven't tried this method anywhere else. My friends all say it's delicious. Here's how to make a pound of pork belly, cut it into small pieces of two or three centimeters square, and then cut a few knives on both sides (to taste, if you are lazy), use soy sauce well (soy sauce is mixed at home, but I use it here), add sugar and chopped green onion to make juice, and feed the meat for two hours (best). When it's hot, fry the meat pieces one by one for about half a minute, then take them out. Boil a small pot of water, add star anise, star anise and the juice previously prepared, and wait until the water boils, add the meat and simmer for an hour. Features: the meat is full of flavor and very crisp. Key points: add more onions and fry them in place (don't pour all the meat in at once, it will become fried meat) Disadvantages: there is a lot of smoke when frying the meat.

Braised pork (Spring Festival edition)

Ingredients: fresh pork (with skin at the back hip tip)1000g, chicken leg 500g,

Accessories: ginger, green onion, cardamom, red fermented bean curd, aniseed, salt and white wine.

Practice:

Cut the pork into pieces (2cm long and 1.5cm wide), chop the chicken legs into small pieces, put them in cold water, heat them until the water boils, take out the chicken pieces and pork pieces, and drain the water; Pour oil and sugar into an iron pan, heat, and stir with a shovel until the mixed color of oil and sugar becomes dark and bubbles; After one minute, add chicken pieces and pork pieces, stir, pour in soy sauce, stir, add water, add auxiliary materials, cover, bring the fire to the boil, reduce the fire, turn it over with a shovel occasionally, and stew slowly.

Attachment: a plate of refreshing kimchi. If the stomach is not very good, forget it:)

Stewed pork with brown sauce

If you want to buy pork belly with skin, you must be fat and thin, otherwise the lean meat will burn like dry wood. Cut the meat into pieces the size of walnuts, and each piece should be fat and thin. Don't cut it small, because the meat will become smaller after stewing for a long time. Cut the onion, ginger and garlic into pieces for later use. Wash the cut meat, then put a little plain oil in the pot, stir-fry the meat and fry the fat inside. Just put the prepared onion, ginger and garlic in the pot, and add soy sauce and cooking wine, but pay attention to the taste. You don't need to put salt, just copy the oil to taste. One or two drops of vinegar will remove the smell, a little sugar, and it is best to put some cola in it, and then you can also put a little dried Chili down. Add water and start stewing with slow fire. Keep adding water. Don't burn the pot dry. It needs to be stewed for several hours until the skin is covered. Haha, try it?

Family practice of braised pork

Generally speaking, braised pork in restaurants or other places is complicated, and it is difficult to realize it completely at home. Here, a method of home cooking is put forward for your reference. First, select some pork belly, cut it into pieces 3 cm long and 1 cm wide, and the size is as uniform as possible. Remember, be sure to clean the hair and wash it repeatedly with water. (Otherwise, the meat has a strange smell.)

Secondly, prepare seasoning: onion, cut into sections; Garlic, cut only one knife per petal; Ginger, cut into pieces; Zanthoxylum bungeanum, some; Anita, two; A small piece of cinnamon. Put these in a bowl for later use. Third, put an iron pot on the fire, add water, bring to a boil, put the meat in the pot, remove the floating foam, take it out until the meat is slightly hard, and drain the water. (This can also remove the strange smell of the meat.) Fourth, take a casserole, add a little water, and put it on the fire. Fifth, take an iron pot and put it on the fire. Hey? Otherwise, it is extremely difficult to eat.) Sixth, put the seasoning in the pot, stir fry and add a little soy sauce. Seventh, put the meat in the casserole and add a proper amount of green water. Cook. Eighth, after boiling, turn off the heat for about 50 minutes. Ninth, add cooking wine and salt, and cook for 15 minutes. Tenth, serve and eat! It will be better to master the quantity of each part and practice it several times. This method is very suitable for home production.

Stewed pork with brown sauce

Let's just make a braised pork. ) I will fry the meat pieces in the oil pan first, so that the skin and fat parts can be degreased or fried crispy. Fish out the fried meat and put it aside.

Then put some dried peppers, onion and ginger in the oil pan and fry them, and then pour the meat in. Then put some rice wine, more sugar, less salt, and finally stop-I always think that the key to braised pork is soy sauce, and many soy sauces abroad can't cook braised pork at all, which is totally a mistake: PP

I occasionally use domestic straw mushroom soy sauce, which is very colorful and fragrant when put a little. After adding soy sauce, you can also add some vinegar, but not too much. Besides, don't forget to put two octagons. After everything is put away, stir fry for a while, and then drain the water when the oil is burnt. This water is very important. Don't overdo it. If you overdo it, it will be ruined. It's enough to put a spoonful at a time, as long as the meat doesn't touch the pot.

Then turn on a small fire and burn it slowly. Remember to turn over several times in the middle, and add a little water when the water is not enough. Cover the pot and toss it back and forth for an hour, and it's estimated that you're done-the braised pork cooked in this way is particularly bright in color and has enough taste. The most important thing is that the oil in the meat has definitely been boiled out, and the taste must be first-class ~:)

Don't have another flavor

The first thing is to stir-fry the sugar color, and the amount of soy sauce is appropriate. If the color of the sugar color is heavy, the soy sauce can be kept. The color of the sugar color is different from that of soy sauce. The sugar color is brighter than the soy sauce, not black, and there is not too much spice. Just a little, don't take the flavor of the meat.

Second, stir-fry onion and ginger flat, prevent spices from frying incense, put blanched pork belly, stir-fry flat and put sugar color. Put yellow wine. Put two or two, and then put the most important Erguotou until the meat is not eaten. The most important thing is not to put any water. A small fire is a long one. I feel different from what I eat outside. The color is very bright red.

I have a slightly simpler way to do it. Choose pork belly or ribs, heat the oil, stir-fry the meat until it is golden yellow, and then put some carrots. You can suck some oil, and the burnt carrots are better and a little sweet. ) Pour some soy sauce, add some sugar, and then add some water to start boiling. . . . . Until the whole room is filled with the smell of braised pork, try some salt and monosodium glutamate and get out of the pot! ! ! !

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