How to cook rock sugar braised pork?

Question 1: How to make authentic rock sugar braised pork Ingredients: pork belly 500g.

Accessories: onion, soy sauce, salt, rock sugar, cooking wine, cinnamon and fragrant leaves.

Steps of stewing pork with rock sugar

1. Cut pork belly into small pieces, add soy sauce, salt, sugar and cooking wine, and marinate for half an hour.

2. Add shallots, add water, bring to a boil, turn to low heat, add soy sauce, salt, cooking wine, cinnamon and fragrant leaves, and simmer for about an hour (pay attention to skim the floating foam first).

3. Take out the meat and drain it.

4. Heat oil in a wok, add rock sugar and white sugar, and after the Tang sieve is formed, add the drained braised pork. Stir-fry with fire, and cease fire when there is splash. Stir-fried braised pork with sugar sieve is the key to the delicious braised pork, but if the sugar sieve is over-fried, it will also make this dish a complete failure, and this step is easy to be oily and very dangerous. It is suggested that friends who are not familiar with frying and Tang sieve omit this step and go straight ahead.

5. Quickly add the soup, add the soy sauce, and collect the juice over high fire.

Friendly reminder: it is very dangerous to stir-fry braised pork with Tang sieve. It is suggested that friends who are not familiar with frying should not imitate, omit this step and collect juice directly!

Question 2: Is it better to stir-fry braised pork first or add rock sugar when stewing?

Exercise 1

Process 1: Cut the pork belly into mahjong-sized cubes, put it in a pot and cook for 5 minutes, then take out the meat and rinse the plate with cold water for later use.

Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of sugar to the oil and stir it quickly with a spoon. After saccharification and foaming, add 50 grams of water, stir well, and put the juice into a bowl for later use.

Process 3: put 100g oil in the pot, and pour the meat when the oil is 80% hot. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat. After one minute, drop the soy sauce into the pot for dyeing. When the meat turns golden brown, add water to the meat. Then add the right amount of refined salt and prepared sugar juice, not too much, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When it softens, a plate of fragrant braised pork will be ready.

Exercise 2

1. Pork belly with skin cut into cubes, onion and ginger cut into large pieces.

2. Heat the oil in the pot, add the sugar and stir fry. When it turns brown, add meat, add some water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and fragrant leaves, and stew for 1- 1.5 hours.

Braised pork

Exercise 3

Ingredients: pork belly, brown sugar, aniseed, chicken essence, onion, ginger and garlic.

Braised pork

Exercise:

1. Put the oil first, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, add the cooking wine and other seasonings, and stir-fry to get the fragrance.

2. Add boiling water to the pot and stew for 2-3 minutes.

3. After the fire boils, simmer for 2-3 hours.

4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pot. Attention (add salt to taste).

Exercise 4

1. Wash the pork belly and cut it into cubes; 2. Put a spoonful of oil in the pot until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

3. Pour the diced meat and stir-fry until it is evenly coated with syrup;

4. Add a proper amount of boiling water, add soy sauce, and cook the seasoning package;

5. Cover the lid and simmer for about 40 minutes until the juice is dry.

Exercise 5

Materials:

Ingredients: fine pork belly, stewed pork bun, onion, crystal sugar, tea.

Seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, sugar, salt, soy sauce and Shaoxing wine.

Exercise:

Step 1: Slice pork belly, blanch in cold water, and remove blood powder.

The practice of braised pork

Step two, blanching and shaping. Don't cut into pieces before blanching, as the braised pork will lose its shape and the finished product will not be beautiful.

Thirdly, taking out, cooling and cutting into cubes with the same size;

Step 4, put a little oil in the pot, add chives, ginger and garlic spices and stir-fry;

Step 5, stir fry the meat (stir fry the oil in the meat);

Step 6, put a little oil in the pot, pour in white sugar and stir-fry the sugar color;

Step 7, stir-fry until the sugar becomes bordeaux, and turn off the fire;

Step 8, turn off the fire quickly when the sugar bubble changes from big to small, and pour in boiling water (this is a crucial step in braised pork. This sugar color is caramel flavor, which will make the braised pork smell a little caramel flavor);

Step 9, pour into the meat, add a little Shaoxing wine to boil, then add tea to remove fishy smell and cook quickly;

Step 10: finally, add soy sauce for color matching and salt for seasoning;

Step 1 1: put it into a deep pot, add boiling water, boil it with strong fire, skim off the floating foam, and reduce the fire for 45 minutes;

Step 12: change the wok back to high fire, put rock sugar to make the juice thick, then take out the wok and decorate it with chives. The juice is strong and fragrant, and it is more addictive when poured on rice. )

point out

The practice of braised pork in different places will be slightly different. The south is used to mixing colors with soy sauce, while the north prefers to stir-fry sugar. The general raw material is the best pork belly (the so-called best pork belly should be layered, generally about five layers is better, hence the name "pork belly") or "sitting on the hip" (that is, the tip of the back hip). You can add vegetables such as cabbage, tofu, potatoes and carrots to cook together, and you can change all kinds of delicious stews.

It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar.

Exercise 6

Ingredients: 500g pork belly, 3 tablespoons soy sauce, 2 tablespoons Shaoxing wine,

3 tablespoons sugar, 2 aniseed, appropriate amount of salt, sliced onion and ginger.

manufacturing process

1. Wash the pork, cut it into pieces of appropriate size, blanch it in a boiling water pot for 5 minutes, and wash it with clear water for later use;

2. Put the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat. When the sugar melts completely and tiny bubbles appear on the edge, pour in the cooked pork;

Stir-fry the meat for 5 minutes, stir-fry the sugar evenly on the meat, pour some oil into the pot, stir-fry the onion, ginger slices and aniseed slightly, and add soy sauce and enough water;

Then simmer with low fire until the pork is cooked and cooked, and then take it out of the pot;

When using sugar to color pork, you must stir-fry it thoroughly ... >>

Question 3: How to make rock sugar braised pork? Preparation time: no production time: 10-20 minutes. Number of people dining: 1-2.

Ps: Fat and thin, sweet and soft, and it melts in the mouth. Speaking of braised pork (Dongpo pork), we can't forget the person who pushed the cause of eating braised pork to the peak.

food

Main ingredient: 500g pork belly.

Adjuvant rock sugar 100g star anise 10g ginger 10g salt 10g.

step

Prepare materials, wash pork belly and cut into small pieces;

Cut ginger into small pieces and set aside with star anise.

Soak pork belly in water for ten minutes, and boil sugar water with rock sugar for later use.

Add star anise, ginger and salt to pork belly in oil pan.

Pour in sugar water and simmer until the juice is collected, and then take out the pot;

When the sugar juice permeates every piece of pork belly, it seems that every piece of meat is wrapped in sugar juice, fat and thin, sweet and soft, and melts in the mouth.

skill

Choose the best pork belly. Prepare star anise, ginger, pepper and rock sugar to make syrup (the temperature of syrup is the key).

I hope it works for you!

Question 4: Practice, how to make authentic rock sugar braised pork?

Wash the pork belly and blanch it in a pot.

Blanch pork belly and cut into pieces.

three

Add a little oil to the pot, add pork belly, stir-fry the excess oil over medium heat, and the color will be golden.

four

Shovel the meat to one side of the pot and add ginger, garlic and rock sugar to the oil.

five

Add star anise, cinnamon, geranium and fennel.

six

Small fire, stir-fry the fragrance in the oil and stir-fry it with the meat.

seven

Add proper amount of cooking wine, light soy sauce and dark soy sauce.

eight

Stir well, add hot water and simmer for 40 minutes.

nine

Just collect the juice from the fire.

Question 5: How to eat rock sugar braised pork?

Wash the pork belly and blanch it in a pot.

Blanch pork belly and cut into pieces.

three

Add a little oil to the pot, add pork belly, stir-fry the excess oil over medium heat, and the color will be golden.

four

Shovel the meat to one side of the pot and add ginger, garlic and rock sugar to the oil.

five

Add star anise, cinnamon, geranium and fennel.

six

Small fire, stir-fry the fragrance in the oil and stir-fry it with the meat.

seven

Add proper amount of cooking wine, light soy sauce and dark soy sauce.

eight

Stir well, add hot water and simmer for 40 minutes.

nine

Just collect the juice over high fire.

Question 6: Can you make braised pork with white sugar? Of course you can. . The effect is better than brown sugar, of course, it depends on your skill. . Stir-fry the sugar first A small fire, it must be a small fire. . Stir-fry sugar slowly until brown, add water and meat. Meat should be cooked in boiling water first. .

You can also directly fry raw meat in a pot with sugar and water. . Finally, the water dried up and went up automatically. . Understand; understand

Question 7: What is the function of braised pork with rock sugar? Specifically, hello.

Personally, I have started cooking braised pork many times in the past six months.

A study of various practices

It was found that the oil was heated and added with rock sugar, which turned into sugar color after cremation.

Then fry the braised pork on a low fire. First, it tastes the meat, and more importantly, it colors the meat.

The meat fried with sugar will be fragrant and bright, and it will have an appetite.

Basically, more classic practices, like grandma's, will do this.

Question 8: The sugar color of braised pork is a natural artificial pigment. How to stir-fry the sugar color is a top priority. Ingredients: 2 liang of vegetable oil, half a catty of rock sugar. Practice: Heat the wok on the fire, add the oil to the tripod and stir the sugar with medium fire, so that the sugar will dissolve in a small fire or the end will leave the burner, and then stir. When the temperature drops, it will get angry. When there are a lot of fish-eye cannons, immediately add 300 grams of prepared boiling water (pay attention to safety when adding water). After adding water, it will bubble again and then pour it into the container. Don't fry, it will be bitter if it is burnt. You don't need so much braised pork at home, just add it according to the actual situation, and the rest can be used later.

Question 9: How to make rock sugar braised pork potatoes?

Ingredients: 600g pork belly, 350g potato.

Adjuvant oil: 2 spoonfuls of onion: 20g of ginger 1 5g of star anise cooking wine1spoonful of salt and rock sugar.

Practice of braised pork with potatoes

1. Onions, ginger and star anise are ready.

2. Peel potatoes, wash them and cut them into pieces.

3. Wash pork belly, control water and cut into small pieces.

4. Add a little oil to the pot and stir-fry the pork belly.

5. Stir fry until the meat becomes oily

6. Add cooking wine to remove fishy smell

7. Add onion, ginger and star anise and stir fry.

8. Add braised sauce and stir fry