Current location - Recipe Complete Network - Food world - How to make braised pork oily but not greasy?
How to make braised pork oily but not greasy?

Prepare ingredients: pork belly, Sichuan peppercorns, cinnamon, star anise, edible salt, rock sugar, dark soy sauce, cooking wine, allspice powder, ginger slices, cooking oil.

Production method: First, we prepare the pork belly, and then clean the pork belly. After cleaning the pork belly, we cut the prepared pork belly into small pieces. After the pork belly is cut, we prepare Add some water to a pot, add cold water to the pot, and cook over high heat for about 5 minutes. When blanching the pork belly, you should also add cooking wine and ginger slices, so that the meat can be better removed. The fishy smell makes the pork belly taste better when you eat it. After the pork belly is blanched, take it out and set aside.

Then we prepare a wok and add an appropriate amount of cooking oil to the pot. After the oil is heated, we can put the prepared rock sugar into the pot, and then put the rock sugar into the pot. In the future, you must pay attention to stir-frying over low heat, and continue to stir-fry, but this can also cause the rock sugar to burn in the pot. You must pay attention when frying the color of the sugar. If the sugar is fried, it will burn. , will also affect the taste of the braised pork. When the rock sugar is completely boiled until it melts and turns into caramel color, you can put the cooked pork belly in the pot and stir-fry. Be sure to stir-fry evenly to make the pork belly Color evenly.

After the pork belly is evenly colored, we can add some water, making sure to cover the pork belly. Then we will prepare some cinnamon and star anise peppers, clean them and put them in the pot, and then Add an appropriate amount of dark soy sauce salt, balsamic vinegar, and five-spice powder, mix thoroughly, and bring to a boil over high heat. After the water boils, cook over medium heat for about 20 minutes, and then use high heat to reduce the juice. After the braised pork comes out of the pot, we can sprinkle some chopped green onion for decoration, and then we can eat. In this way, the delicious braised pork is ready.

Hello poster, I am no exception, and I am happy to answer your questions.

Braised pork is a home-cooked dish. Many friends like to eat braised pork but are afraid that it will be too greasy. Today I will introduce to you how to make delicious and non-greasy braised pork.

There are many cooking methods for braised pork, but the main ones are pork belly, sugar and soy sauce. Of course, the tastes vary from place to place, and the methods are also quite different. Let’s talk about how to make braised pork!

Prepare ingredients: pork belly with skin, star anise, strawberry, cinnamon, bay leaf, green onion, ginger, rock sugar, cooking wine, dark soy sauce, and light soy sauce.

1. Cut the pork belly into cubes, boil the water in the pot, add cooking wine and ginger, and pour the pork belly into the blanching water. Remove and wash the pork belly after it changes color and set aside.

2. Heat the pot, add the pork belly and stir-fry until the oil comes out. When the surface of the pork belly is browned, pour out the oil and scoop out the pork belly.

3. Heat the pot again, pour in an appropriate amount of oil, add rock sugar over low heat and stir-fry until the color becomes sugary, then pour in the fried pork belly pieces, stir-fry evenly, then add cooking wine, dark soy sauce and light soy sauce and continue to stir. saute.

4. Add boiling water to cover the braised pork. After boiling, add star anise, grass fruit, cinnamon bark and bay leaves. Simmer over low heat for about 1 hour until the soup thickens. Sprinkle green onion on serving plate and serve!

Braised pork is a home-cooked dish, so the cooking methods vary from place to place. But braised pork will definitely add star anise, cinnamon, dark soy sauce, light soy sauce, and sugar. Friends who love braised pork must stir-fry the pork belly first and pour out the oil. Basically, it won’t be too greasy.

My experience of braised pork

I have made braised pork too many times and tried many versions, but in the end my favorite is the one I improved as a Guangxi native. Most people like this version, it is easy to learn and can be used by novices. Please give me your advice.

1. Prepare the ingredients, three pounds of lean pork belly (too little is not worth the waste), 100g of old ginger, an appropriate amount of rock sugar (depending on the taste), a bottle of beer, a little green onion for decoration, and a casserole.

2. Cut the pork belly into thumb-sized pieces. We don’t like large pieces of pork belly [wit] but stir-fry the oil under water (tip: put a little salt at the bottom of the pot to increase the flavor and prevent the fryer from frying. ) can be taken out when it is slightly golden.

Third, clean the wok, put rock sugar in the cold pot, simmer over low heat until it turns yellow and bubbles, then add pork belly and stir-fry over high heat. After the pork belly changes color, go to step 4.

Fourth, add cooking wine and stir-fry until fragrant. Add light soy sauce, use oil, and add a little dark soy sauce to color (the sugar color is in front). After stir-frying until fragrant, please see step 5. .

Fifth, put the meat into a casserole (if there is no casserole, you can also use a wok lid), add ginger, cut it in half and pat it open, add beer and water, two-thirds of the beer , one-third of water (you can also use all beer or water. Personally, all beer will cover up the original flavor of the meat. Too much beer will have a slight aroma of wine, which is not very popular with children.) Add it just enough to be even with the meat. Qi water. Simmer for forty minutes (because our meat is relatively small and easy to taste)

6. After forty minutes, the juice will be reduced over high heat (forty minutes plus the time for the juice to be reduced over high heat, the meat will be just right, with Glutinous texture) After the juice is reduced, put it on a plate with thick oil and heavy sauce, sprinkle with chopped green onion and serve.

Summary: This version of braised pork pursues the taste of the meat itself. Except for ginger to deodorize, no spices are added.

It's very simple and easy to get started. Even though it's only six steps, it includes a lot of tips based on my own experience. With simplicity, you can use the simplest ingredients to make your favorite dishes.

How to make braised pork without being greasy?

Braised pork is a delicacy that is loved by the elderly and children in my family. Every time I make it for them, it is a disc-cooking operation. I think it should be oily but not greasy. Here is how to make braised pork without being greasy. I would like to express some personal opinions.

1. I think the selection of ingredients is very important. The balance between fat and lean is the key. The degree of fat and thin needs to be grasped by experienced people. Fatty meat will taste greasy, and lean meat will make the meat less fragrant. Many people like to replace pork belly with lean meat. In fact, the taste of pork belly will be worse. The purpose of braised pork is to be fat but not greasy.

2. When making braised pork, I will add dried tofu and quail eggs and cook them together. The braised pork will be stewed in one pot, killing two birds with one stone. Now I will tell you the detailed steps. ,for reference.

1》Cut the braised pork into mahjong pieces, add ginger slices and cooking wine to cold water, blanch for about two minutes, remove and drain.

2》Prepare rock sugar and stir-fry until brown. Stir-fry over low heat. Add meat cubes, stir out excess fat, and stir-fry until both sides are slightly brown.

3》Add the prepared aniseed, star anise, cinnamon, bay leaves, ginger slices, and dried chili pepper according to personal taste, stir-fry until fragrant, then add boiling water to cover the meat, a little light soy sauce, and seasoned Smoke, consume oil, add prepared soy products, eggs, and simmer over low heat for 1 hour.

4》After simmering, take it out of the pot and sprinkle with the prepared chopped green onions, and it’s ready to eat.

How to make braised pork oily but not greasy? [Come to see me] [Come to see me] [Come to see me] [Come to see me] [Come to see me]

[Cuckold] After receiving the instruction from my child to eat braised pork, I immediately acted. Start walking to the morning market. There are many stalls selling meat in the morning market, but I always choose one. The eldest sister is very kind and can always meet your various requirements. The pork belly is alternately fat and lean, and the oil is noticeable, making it perfect for braised pork. Today's market price is 25 per catty, so I gritted my teeth [I want to be quiet] [I want to be quiet] [I want to be quiet] and bought two catties to give my child a good meal.

The braised pork is well-heated, fat but not greasy, and melts in your mouth. It is very delicious with rice! Braised pork is a famous popular dish and is a hot dish.

Today I will share with you my method and experience of making braised pork. I hope everyone can make the most delicious and satisfying braised pork.

Pork belly, green onion, ginger, garlic, aniseed, pepper, cinnamon, edible salt, rock sugar, light soy sauce, dark soy sauce, cooking wine, appropriate amount of water, and a little cooking oil. (If you don’t have a weigher at home, just use the appropriate amount based on your usual cooking experience)

Method

1. Wash the pork belly and cut into 4 cm square pieces for later use.

2. Boil the water in a pot, add cooking wine and ginger to remove the fishy smell. Skim off the scum, drain with cold water and set aside.

3. Wrap the aniseed, peppercorns, and cinnamon with gauze and seal. Cut the green onions into sections, slice the ginger, and peel the garlic and set aside.

4. Put a little oil in the pot, turn the oil to low heat, add the rock sugar and fry slowly with a spatula.

5. When the sugar in the pot turns dark red, add the sliced ??pork belly.

6. Stir-fry the pork belly until the pork belly is evenly coated in sugar color and slightly oily.

7. Add light soy sauce, dark soy sauce, cooking wine and spice packets, and warm water of about 60 degrees until the meat is just covered. Turn up the heat to a simmer.

8. Reduce heat and simmer slowly until pork belly 9 is mature.

9. Add salt to taste and continue to simmer until the pork belly is soft and flavourful.

10. Remove the spice packets and use high heat until the soup becomes bright red and thick, ready to be served.

Tips

1. Stir-frying the pork belly in step 6 is to make the finished product more fragrant and delicious and cannot be omitted.

2. In step 7, add warm water to stew the meat to prevent the meat from becoming tight, so be careful.

3. 9 Ripe and then seasoned to make the finished product softer, more fragrant and tender

Hello, I am very happy to answer your question

The braised pork oil I made is Anyone can eat it without getting tired

For braised pork, you need to buy fat and lean pork belly. Just tell the chef when you buy the meat

Here is the production process:

Prepare ingredients: 1 pound of pork belly, half a pound of quail eggs, half a pound of dried tofu skin

Ingredients: sugar, light soy sauce, dark soy sauce, onion, ginger, garlic, cinnamon, bay leaves, star anise,

p>

Process:

1. Boil the meat in cold water, pour in cooking wine and blanch it out.

2. Prepare onions, ginger, garlic, cinnamon, bay leaves, star anise, Sichuan peppercorns,

3. Heat oil in a pan, stir-fry the sugar color (satang is enough), and stir-fry until it turns red

4. Pour in the pork belly, stir-fry, add onion, ginger, garlic, cinnamon, Bay leaves, star anise, peppercorns.

Add less water

5. Add appropriate amount of oyster sauce and stir-fry

6. Add light soy sauce and dark soy sauce and stir-fry

7. Add boiling water and add appropriate amount Salt

7. Pour the pot into the pressure cooker, cover the lid, and simmer for 15 minutes

8. After 15 minutes, add bean curd and quail eggs, boil the pot and add chicken essence, and then Simmer for 5 minutes (without the lid) and remove from the pot

Our children especially like to eat braised pork, but braised pork is relatively greasy, so I used tofu to go with the braised pork. It was very satisfying. It’s greasy and very delicious. Today I’m going to share how to make it. I hope it will be useful to you.

1 catty of tofu, 1 catty of pork belly

2 green onions, 2 slices of ginger

2 pieces of star anise, 1 section of cinnamon bark, 2 pieces of bay leaves.

1. For pork belly, you must choose this kind of three-layer meat. It is lean but not woody, fat but not greasy, and has the best taste. Cut it into four squares.

2. Put the diced pork belly into the empty pot and fry slowly over low heat.

3. Keep frying the pork belly until it is evenly colored on all sides and a layer of fat appears in the pot.

4. Cut the tofu slightly larger than the pork belly, put it in the oil pan, and fry slowly over low heat.

5. Make sure that each side of the tofu is fried until golden and set

6. Pour the pork belly into the pan for frying the tofu.

7. Add boiling water to cover the ingredients

8. Add one spoonful of dark soy sauce, two spoons of light soy sauce, one spoonful of salt, 2 spoons of sugar, and one spoonful of oyster sauce to taste.

9. Add star anise, cinnamon bay leaves, green onion segments and ginger slices and bring to a boil.

10. Cover the pot over low heat and simmer for 45 minutes to an hour.

The pork belly is very soft, fat but not greasy

The tofu absorbs the fat in the pork belly and is also very tasty. The more you eat, the more delicious it becomes.

1. The pork belly must be slowly fried over low heat to force out the fat inside, so that the braised pork will not be greasy.

2. During the process of frying tofu, you can use oil to shape the tofu, so that the stewed tofu will not rot and have a better shape.

3. Be sure to add boiling water so that the cooked meat skin will not shrink.

4. Stewing the pork belly slowly over low fire is the secret to making pork belly fat but not greasy, and woody but not firewood. Only slow fire can make the pork belly soft and tender. If the pork belly is cooked over high fire, it will become dry.

If we want to remove the greasiness of braised pork, we can first put it into a pot and stir-fry it to get the oil, and then take the braised pork out for the next cooking process. Or we can also pour an appropriate amount of garlic into the pot when the juice of the braised pork is about to dry up and stir-fry evenly, so as to remove oil and add flavor to the braised pork.

Braised pork is a very delicious home-cooked dish, and many people often cook this dish at home. But sometimes the braised pork we make is always very greasy for some reason, so what should we do if this happens?

First of all, when we usually cook braised pork, we can put the braised pork into the pot and stir-fry it. After the oil in the braised pork is stir-fried, take the braised pork out for the next step of cooking. process so that the braised pork will not be so greasy.

Or we can also pour an appropriate amount of garlic into the pot and stir-fry evenly when the juice of the braised pork is almost finished in the last step. This can effectively remove the greasiness of the braised pork and at the same time It can also add flavor to braised pork.

Hello, I'm happy to answer your question.

To make braised pork, you must first choose pork belly. Go to the supermarket to buy a piece of pork belly, and cut the bought pork belly into pieces of about 2cm.

1. Boil water in a pot, pour the meat in and cover the pot. After the water boils, blanch the meat and skim off the foam, then take it out and keep the broth.

2. Prepare all the seasonings: 520g pork belly, 5g salt, 30ml soy sauce, 15ml cooking wine, 20g rock sugar, 1 strawberry, 1 cinnamon, 2 star anise.

3. Pour a spoonful of oil into the wok, add rock sugar and stir-fry until the sugar color turns out. Pour in the pork belly and add cooking wine and stir-fry slightly to get out the oil.

4. After frying the meat, add water. The water must cover the pork. Then add the remaining seasonings: salt, soy sauce, strawberries, cinnamon, and star anise, and then add an appropriate amount of oil. Go in, cover the pot and simmer together. First turn on high heat and simmer until the water in the pot boils, then change to low heat and simmer until the meat is tender. (The whole process is estimated to take about 40 minutes, please refer to the actual situation.)

The braised pork stewed in this way is tender, oily but not greasy, and has a good taste. If you like it, you can try it!

I hope the above answers can help you.