Thank you! I'm happy to answer your questions.

Speaking of braised pork, of course the sugar is added first and then the salt.

When Chinese people cook various delicacies, they go through repeated demonstrations. Today’s braised pork is red and fresh in appearance. It's appetizing, and the meat is tender and smooth. Basically, sugar is added first to stir-fry until the sugar color develops, then the meat is added, and then salt is added when the meat is 80% mature.

Finally, I would like to recommend a few braised pork dishes from different regions:

Lao Banzhang Braised Pork --- cooked in an earthen stove, the meat is soft and tender, and the aroma is overflowing.

Mao’s braised pork---that’s what Grandpa Mao liked to eat. One bite can give you three layers of texture: the toughness of the lean meat, the softness of the fat meat, and the forgiving skin.

Our Braised Pork --- This dish is a special dish in Shanghai. The meat tastes glutinous, has the fragrance of ham, has clear layers, is moist but not greasy.

The above is my answer to you. If you are satisfied, please leave a message and comment.

When making braised pork, should you add salt or sugar first?

There are many ways to make braised pork, home-cooked, professional, just home-cooked. Every family has its own way of doing it, and there is no 100% standard answer.

Depending on the method, the order of adding salt and sugar is naturally different. When I make braised pork, I add a little salt first to enhance the flavor. When you eat it, the surface will be sweet, and there will be a little salt in it, so it will not be too greasy, and the taste will not be simply sweet. I just made a braised pork video a few days ago. If you like it, you can click on my avatar (Chengdu home cooking) to see how I make braised pork.

Hello, I am an explorer. I am very happy to answer your question. I recommend you add sugar first and then stir-fry the sugar color. Now I recommend to you my secret braised pork recipe, which is fat but not greasy. , super delicious!

Some friends are immediately uninterested when they hear there is fat meat, "I can't eat fat meat, I can't even stand looking at it." In fact, braised pork is well-cooked and the meat is completely fat but not greasy. , melts in your mouth and fills your mouth with fragrance.

Ingredients

Pork belly

Onion

Garlic

Ginger

Seasoning< /p>

Rock sugar

Cinnamon

Star anise

Fragrant leaves

Cooking wine

Salt

Light soy sauce

Dark soy sauce

Method

1. Wash the pork belly, put it into the pot under cold water, pour in cooking wine and two slices of ginger. Boil water for 5-8 minutes, skim off the foam, fully remove the fishy smell, and set the shape.

2. After blanching, cut into small pieces and set aside.

3. Heat the oil in a pot, add about 10 pieces of rock sugar, and simmer over low heat until the sugar turns brown. Be sure to stir frequently, and slowly see the brown sugar melt, from large bubbles to small bubbles, and the color from slightly yellow to Jujube red is enough. At this time, the color of the sugar is just right and the taste is moderately sweet. If the color is too dark, the taste will become burnt and bitter.

4. Add the sliced ??pork belly, turn to medium heat, and stir-fry for 30 seconds to allow the sugar color to evenly coat each piece of meat.

5. Add two pieces of star anise, a few bay leaves, a piece of cinnamon, garlic, two sections of green onions, and ginger slices and stir-fry until the ingredients are fragrant.

6. Add one spoonful of dark soy sauce and two spoons of light soy sauce and stir-fry briefly.

7. Add an appropriate amount of water to level with the meat in the pot, bring to a boil over high heat, turn down the heat and cover and simmer for about 30 minutes. Stir fry appropriately in the middle to avoid sticking to the bottom.

8. When the soup is less than 1/3, add half a spoonful of salt (you can ignore it if you like sweet taste) and turn up the heat to reduce the juice. Because of the rock sugar, the juice will be reduced very quickly, so you need to Stir fry constantly.

9. After a few minutes, the soup will reduce, and you will find that the turbid soup becomes crystal clear. This is why the braised pork we make is fat but not greasy, and all the greasy fat has been stewed. came out.

Reduce the sauce and turn off the heat, but don’t rush. Cover the pot and simmer for 5 minutes to allow the flavor to be fully locked in the meat. Then open the lid and sprinkle with a handful of chopped green onions and a handful of sesame seeds to garnish. The deliciousness is complete.

1. Simmer over low heat and add water. Add warm water. Cold water will tighten the meat, making it difficult to taste and affecting the taste.

2. The heat must be low when stewing. It can take a long time but not in a hurry.

3. Don’t take it out of the pot right away. Cover the lid and simmer for five minutes. The meat will melt in your mouth and be soft and not greasy.

I am happy to answer this question. My answer is to put the sugar first. Because the first step in making braised pork is to fry the sugar for color, let me share how I make braised pork.

1 Prepare ingredients: 300 grams of pork belly, 50 grams of rock sugar, 1 green onion, 3 star anise, and ginger slices.

2. Cut the pork belly into evenly sized cubes and cut the green onions into sections.

3. Pour cold water into the pot, add the pork belly and cooking wine and blanch the water. Remove the blanched pork belly to control the moisture. Add oil in the pot, add rock sugar and stir-fry over low heat until the rock sugar melts and bubbles, add pork belly and stir-fry, then add salt and dark soy sauce, stir-fry until each piece of pork belly is colored, add ginger slices, star anise, and green onion segments and stir-fry together , finally add an appropriate amount of filtered water, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour before serving.

The pork belly made in this way is fat but not greasy and full of flavor.

My name is Shen Xiaoyi, and I am very honored to answer this question.

I did not add salt to the braised pork. I mainly added yellow rock sugar, which was added before the juice was reduced over high heat.

The main seasonings are as follows:

Ginger slices, green onion segments, star anise, cinnamon bark, bay leaves, red yeast rice, oil, light soy sauce, dark soy sauce, and yellow rock sugar.

The above is my answer. If you have better ideas or suggestions, please leave a message in the comment area. You are welcome to follow and @iShen Xiaoyi, let’s have a good meal together like.

When frying braised pork, you should add sugar first and then salt. The specific method is as follows:

Cut the pork belly into two-centimeter squares or rectangles, then blanch it in boiling water for about three minutes, remove the foam, and then set aside.

Prepare a little rock sugar (white sugar or honey will do), ten peppercorns, one star anise, one bay leaf, a small piece of cinnamon, five millet peppers (optional or not), cut into rings, and sliced ??ginger. Slice garlic, a little dark soy sauce and cooking wine, an appropriate amount of salt, an appropriate amount of chicken essence, and a green onion.

Heat the oil in a pan and pour it out when the oil is hot. (This extra step will prevent the meat from sticking to the pot.) Add cold oil, put rock sugar over low heat until foaming, add pork belly, stir-fry for half a minute, turn to low heat and add ginger, garlic, millet pepper, and green onions into the pot. In the pot, put peppercorns, bay leaves, star anise, cinnamon into the pot, salt, dark soy sauce and light soy sauce cooking wine into the pot, turn up the heat, add water to stop the meat from rising. After the water boils, reduce the heat to medium-low for 40 minutes and it will be cooked. Use chopsticks to pick out the shallots, add chicken essence, stir evenly, and put it on a plate.

The above practices are for reference only.

Adding sugar is to increase the aftertaste! As the saying goes, salty is the first of all tastes! Sugar can be fried into sugar color, which increases the appearance of the ingredients and also increases the taste of the ingredients!

1. Clean the pork belly, blanch the whole piece in boiling water for 30 seconds;

2. Take it out and rinse it under the faucet until it is cool, cut it into thick pieces and put it in Blanch it in a pot of boiling water for 30 seconds; take it out again and rinse it under the faucet until it is cool, put it in the pot of boiling water and blanch it again for 30 seconds, take it out and drain it;

3. Put oil in the pot , add cinnamon, bay leaves and star anise to cold oil, stir-fry over low heat until fragrant;

4. Add pork belly and stir-fry until both sides are slightly yellow, then add rock sugar, straw mushroom, dark soy sauce and raw Add smoke, salt, and stir-fry evenly to color every piece of meat.

5. Add hot water to cover all the ingredients without covering the pot. Bring to a boil over high heat and skim off the foam; add ginger slices and red dates, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes~ 1 hour. Then reduce the juice over high heat.

Put the sugar first, be careful and it is best to fry the sugar color

Fry the sugar until it becomes caramel color. There is no need to add dark soy sauce to the braised pork. The color of the braised pork is very important. It makes people appetizing

The preparations are in place, and the rest is left to time and temperature. The dishes that come out are absolutely good

First blanch the pork belly and sear it in a hot pan before continuing. The next step is to cook the braised pork in this way to have a better texture and not be so mushy

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Stir-fried braised pork is people's favorite dish.

When frying braised pork, do you put sugar or salt first? If you make a mistake in this step, no wonder the meat is not tasty

Pork is very common on our dining tables. No matter how good your cooking skills are, as long as you cook a few dishes, there must be one with pork. related. Stir-fried, fried, stewed, braised, sweet and sour, steamed, everything is delicious. Among pork, pork belly is probably the one that everyone chooses to cook the most. Pork belly comes from the belly of pigs. Good pork belly has one layer of fat and one layer of lean meat, with distinct layers, which is what we call alternating fat and thin. No matter how you cook it, it tastes juicy and tender. We usually choose braised pork, but the process of braised pork must not be sloppy. If you are not careful, the heat is not enough or the seasoning is not enough, the taste will not be enough to highlight the characteristics of the pork belly. One thing is very important, that is, when frying braised pork, should you add salt or sugar first? If you make a mistake in this step, no wonder the meat you stir-fry will not taste good.

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After cutting the meat slices, heat the oil and fry the meat. Don't worry, although the meat is fried, in order to make the meat more delicious, you must marinate the meat first. Most people's misunderstanding is that they fry meat indirectly and ignore the marinating process. Put the cooking wine and ginger slices in the container, put the sliced ??meat in, and grab it back and forth a few times with your hands to make the meat more elastic and allow the seasoning to be more evenly immersed in the meat. After catching, let the meat marinate for about half an hour, then take out the marinated meat.

Remember, you must wash the marinated meat with clean water before putting it in the pot to remove the cooking wine and ginger slices on the meat. If you blanch the marinated meat and cook it indirectly, it will give your pork belly a bitter taste.

After the cooked meat is drained, it is fried. Heat the oil in the pan and add the slices of meat. This is what everyone usually does. Everyone knows that sugar is needed to make pork belly, and this step is also critical, so before taking it out of the pot, add sugar and stir-fry briefly to make the soup thicker. This is a big misunderstanding that everyone makes, the wrong time to put sugar. Before frying the meat, wait until the oil is hot, then turn down the heat slightly, and immediately add the sugar. The sugar will completely melt in the hot oil, then add the pork belly, turn up the heat, and stir-fry quickly, because the oil already has the viscosity of sugar. , so be sure to prevent the meat from sticking to the pan. After the meat is stir-fried in the pot and the aroma is released, the fat in the meat will be stir-fried in, so that the pork belly will have a fat but not greasy texture.

Usually when frying meat, everyone will add various seasonings, especially salt, in order to make the meat more delicious. After the meat is fried, the saltiness has soaked into the meat. When other side dishes are added, the taste of the side dishes will not be soaked in too much saltiness. The balance between the two is just right. This is a misunderstanding that we have always made when frying meat. After adding salt to the meat, it begins to dehydrate. The sooner you add salt, the worse the texture of the fried meat will become, completely losing the original tenderness of the meat. This is why the meat we produce tastes dry and hard, or it is often said that the meat is overcooked. After the meat is fried, don't be afraid of trouble. Take the meat out, use another pot, stir-fry the side dishes, and finally stir-fry the vegetables and meat together.

To avoid the three mistakes that everyone has made before, you can also try it. You will definitely be able to cook a plate of braised pork belly at the level of a chef.