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Stewed pork with brown sauce
【 Materials 】 Pork belly 250g, ginger10g, soy sauce15ml, soy sauce 20ml, sugar10ml, carved wine (or white wine) 50ml, star anise 3, pepper 5g, fragrant leaves 3, monosodium glutamate g, and appropriate amount of salt.
[Practice] Wash the pork belly, put it in a soup pot, add cooking wine and ginger slices, cook for 30 minutes, and drain the water;
2. Apply soy sauce to the skin and dry it for later use;
3. Put the salad oil into the pot. After 70% heat, put one side of the skin into the pot, fry until the skin turns brown and bubbles, then turn over and continue to fry the meat until golden brown;
4. Pick up the meat, drain the oil, let it cool for later use (you can put it in the refrigerator to make slicing easier), and then cut it into pieces;
5. Put soy sauce, soy sauce, sugar, carved wine, star anise, pepper, ginger and fragrant leaves into a bowl and mix well. Soak the sliced meat in the seasoning juice for 10 minute, then put it in a steaming bowl, and then pour the remaining soup on the sliced meat;
6. Steam on high fire for 2 hours and pressure cooker for 30 minutes, and the meat will be soft and rotten. Sprinkle chopped green onion when serving.
Introduce a special way of eating: friends who like spicy food can cut Xiaomi spicy into granules and sprinkle them in the soup, which is more flavor.
Don't add water to this dish, just add wine. The more wine you add, the more tender and fragrant the meat will be. After stewing, the meat will smell good.
Friends who feel that frying meat is very troublesome, Xiaomi introduces a simple method:
Wash pork, cut into pieces, and drain for later use;
After the pot is boiled to 70% heat, add a small amount of oil, after heating, add pork and stir-fry until the water is dry, and stir-fry the oil;
Then put the fried meat into a bowl and make it according to the above steps.
Q: What is the key to making braised pork as soft and delicious as canned meat?
A: 1, steaming hot. 2. Don't add water. 3, cooking time is long.
Fat but not greasy, it melts in the mouth, salty and sweet. The canned braised pork in Meilin, a cottage, is successful. The soup is used to soak rice with some mustard tuber, which is the favorite of meat lovers. Comrades who love meat, take action quickly.
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Stewed pork with brown sauce
【 Ingredients 】 5 kg of pork belly with skin, onion, ginger, garlic, pepper, star anise (used in cook the meat), yellow wine and oil.
[Steamed Meat Seasoning] 6 slices of onion, 5 slices of ginger, 6 slices of garlic, 2 dried red peppers, 1/0 of pepper/kloc-0, 2 of star anise, 3 tablespoons of cooking wine, half a spoonful of soy sauce, 2 tablespoons of soy sauce, appropriate amount of salt and a little monosodium glutamate.
[Practice] Pork belly with skin is cut into large squares, washed, put in a pot with cold water, boiled over high fire, skimmed off the foam after turning off the fire, and fished out the meat. Put the meat in another hot pot with the skin facing up, add pepper, star anise, onion, ginger and garlic, and cook over medium heat until the meat can be pierced with chopsticks. Take out the meat and drain as much water as possible. Heat the yellow rice wine in a small pot, and then put it in a small stainless steel pot.
2. Heat up another oil pan, put the cooked meat pieces with the skin facing down, first soak the cooked rice wine in the rice wine basin, then put it in the oil pan, fry the skin for a while with medium and small fire, then turn it over and fry the other side until both sides turn brown (don't fry it slightly like me), remember to cover the lid as much as possible, and don't let the spilled oil hurt yourself.
3. After each piece of meat is fried, immediately put it back into the soup pot just in cook the meat, or cook it with medium or small fire for about 10 minutes until the skin bubbles, and then take it out and let it cool.
Then cut into pieces with moderate thickness. Irregular leftovers must not be eaten at once. Divide them into several portions, keep one for the day, and the others can be frozen. I used 5 Jin of meat and made 8 servings (two of them are small pieces of meat, which is quite good to marinate in person).
Take a portion of meat, skin down, put it in a bowl, put all the ingredients of steamed meat into it, add one or two spoonfuls of cooked broth, and start steaming. After SAIC, you can turn to medium-low heat and steam for more than 1 hour, so that it is soft and thorough. Haha, you will smell meat when steaming.
When serving, put the plate upside down on the bowl, fasten it, then turn it over quickly and put the meat upside down on the plate. This step also requires some skill. It is best to do it above the pool or chopping board to avoid spilling the soup and touching other things by mistake.
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Home-cooked braised pork
[Ingredients] Stir-fried pork belly 600g.
[Accessories] Salted plum150g, and appropriate amount of lettuce.
[Ingredients] Appropriate amount of soy sauce, soy sauce, sugar, ginger, starch and star anise.
Home-cooked braised pork
[Practice] Prepare a piece of fried pork belly.
2 take a proper amount of pickled plum vegetables.
Dice the pork, but let it connect a little at the bottom.
4. Put the cut pigskin on the plate.
Soak the plum vegetables in clear water for a while to remove some salty taste, and then chop them up.
6 Heat the pan, without adding oil, and stir-fry the cut plum vegetables in the pan.
7 After the plum vegetables are fried, add some water, a little soy sauce, soy sauce, sugar, ginger, star anise and so on. , and bring it to a boil.
8 Pour the prepared plum vegetables into a dish with meat.
9 put the braised pork in a steamer and steam it for one hour on medium heat.
10 steamed pork, first pour out the juice and then put it on the plate.
1 1. Take off the plate.
12. Add the juice of steamed meat into the pot and thicken it with water starch.
13. Pour the thickened soup on the braised pork and surround it with lettuce. This dish is ready.