I don’t know how many ways to make braised pork, but there are several ways to make braised pork in my hometown. I will list them one by one.

Ingredients: braised pork and prunes.

There are many ways to cook braised pork. Let me tell you one that I like the most. It is fat but not greasy, refreshing and delicious. The key is that it does not need to be fried with sugar, and the color can be bright. Ingredients: pork belly, dried prunes, green onions, ginger, sugar, old

Soy sauce, light soy sauce, salt, chicken essence, sugar, southern milk juice, cooking wine 1: Soak the pickles first, and wash them several times to prevent them from getting sandy.

2: Cut the pork belly into pieces, put it into a pot under cold water, add onion, ginger and cooking wine, cook until the foam is foamy, remove and drain the water and set aside. Heat oil in the pot, add the pork belly and stir-fry the fat until both sides are slightly yellow, control the excess oil, and add the green onion.

Stir-fry the ginger until fragrant, add the southern milk juice, dark soy sauce and stir-fry until fragrant. Add water, cooking wine, salt, chicken essence, sugar, light soy sauce and pressure cooker for 20 minutes. 3: Stir-fry the soaked pickled vegetables until fragrant, put them into a container and steam for 20 seconds.

Minute 4: Add the stewed pork soup to the steamed pickles, put it in the pot to tighten the juice, and pour it into a plate for later use. 5: Put the stewed pork belly into the pot, tighten the soup, and pour it over the pickles.

Chengchengfuyan's authentic Mao's Braised Pork can be colored without soy sauce, and can be juiced without starch. Ingredients: Refined five-flowered white sugar, star anise, cinnamon, bay leaves, green onions, and old ginger. Method: 1. Cut the pork belly into 3-5 centimeters.

cubes (of course you can cut it into slightly smaller pieces when making it at home, which will make it easier to absorb the flavor and reduce the cooking time); 2. Pour cold water into the pot, add the pork belly and blanch it for 5-10 minutes, blanch the bleeding water, and skim off the foam.

Remove and drain the water and set aside; 3. Add a little oil to the wok and a little water at the same time. Don't worry about oil splashing. Pour the cold oil into the cold pot and pour cold water into it without splashing the oil. Turn on low heat and pour in the white sugar to boil.

Cook and stir until it turns maroon. White granulated sugar has a better color and taste than rock sugar and white marshmallow. Add water and bring to a boil; 4. Pour base oil into the pot, add a small amount of star anise, cinnamon, and bay leaves and saute until fragrant. Add green onion slices,

Ginger slices, add the blanched and drained pork belly, stir-fry continuously, stir-fry the aroma into the meat, add the prepared sugar color after stir-fry, stir-fry until every piece of pork belly is evenly coated with sugar color; 5.

Boil an appropriate amount of water in a casserole, pour the pork belly into the casserole and simmer for about 1 hour; 6. After stewing the pork belly for an hour, add salt and white sugar to taste and simmer for 40 minutes. The amount of white sugar is twice that of salt; 7

, collect the juice. Pay attention during the process of collecting the juice, because the soup is thick at this time and do not burn the bottom. Just shake the wok to collect the juice. In this way, a dish of Mao's Braised Pork is ready; Tips 1. Remove the star anise.

The meat is fishy and greasy, the bay leaves fully enhance the mellow flavor of the meat, and the cinnamon is fragrant and delicious. These spices can completely induce appetite, but remember not to add too much, otherwise the seasoning smell will be strong; 2. Use medium to small heat when stewing.

Just make sure that the soup is boiling and bubbling; 3. Mao's braised pork is not too sweet, and tastes salty and sweet; braised pork is the most common home-cooked dish, and the cooking methods of braised pork are similar but different in different places.

There are many ways to make it. The basic main ingredients are pork belly and soy sauce. The auxiliary ingredients include salt, oil, vinegar, rock sugar, cooking wine, vinegar, star anise, bay leaves, cinnamon, dried chili, etc. Our favorite in my hometown is "Mao".

"Mao's braised pork", here is a brief introduction to the steps: 1. Cut high-quality pork belly into 3 cm pieces. Mao's braised pork is larger than ordinary braised pork.

2. Heat the pork belly in a pot under cold water, skim off the scum, blanch the water, remove and drain the water. Heat the oil in the pot until it is 50% hot. Add the pork belly and fry over medium heat for 3 minutes. Take it out. Add a little oil to the pot, heat it, add rock sugar, and lower the heat.

When it melts and turns red, add the pork belly and stir-fry until the surface is sugar-colored (be sure to use low heat), then stir-fry the auxiliary ingredients. 3. Pour the fried auxiliary ingredients and the sugar-colored pork belly into a casserole, add boiling water to cover the meat, and bring to a boil over high heat.

Then turn to low heat and simmer for 40 minutes, then add salt and chicken essence to taste!

Hello: I am Maomao Cuisine. I am very happy to answer your questions. I have made the following answers.

There are two ways to make braised pork that I know of. The way we make it is very simple.

1: Prepare ingredients, pork belly, ginger slices, green onions, cinnamon, bay leaves, star anise, dark soy sauce, rock sugar, salt, MSG, cooking wine, garlic slices.