How to make braised pork (1) How to make braised pork. Add water to the pot and light the fire. The fire should be turned to the maximum. Add cooking wine and half a spoon of vinegar to the water. Adding vinegar can make the meat puffy, making it easier to bake; my good wife adds dried hawthorn, which has a better effect and more fragrance, but it is not easy to get. After about five or six minutes, the water will boil. Continue to cook for another five or six minutes. As the meat rolls, a layer of black-red impurities will float on the water. This layer of impurities is cooked blood, which Shanghainese call "enamel". This is a unique word in Shanghainese dialect. No one knows how to write it. They only know that it should be pronounced as "cut". To remove these impurities, there is a specific word in Shanghainese called "Pifa", which means using a spoon to trap the impurities. It is not easy to "remove enamel" because those impurities will stick to the spoon. You need to prepare a small bowl of cold water in advance. Every time it sinks, dip the spoon into the cold water to wash it. The "enamel" needs to be "peeled" several times, and any sticking on the edge of the pot must be removed. Boil over high heat for about half an hour. You can switch to low heat. The size of the fire is subject to the fact that the water surface is not boiling. It is called "warming". As for roasting, it needs to be roasted for at least an hour. The longer it is roasted, the more delicious it will be. When braised pork in braised pork, avoid cooking it in a hurry. What is important is this slow cooking technique. You have to check it from time to time to be careful of the soup being boiled dry. Of course, it is not necessarily a bad thing if the soup is boiled dry. In the past, there was a chef named Ni De on South Street in Taicang City. Because he didn't control the heat well, he cooked the braised pork until the soup was dry and the fat and thin were separated. As a result, he accidentally invented Taicang Pork Floss. The meat should be cooked until it can be cooked through lightly poked with chopsticks, then transfer it to the iron wok and cook it with the lid open. At this time, it is time to add soy sauce. If the soy sauce is put in too early, the meat will not be crispy due to the salt. If it is put in too late, only the outer layer of the meat will be dyed and will not be tasty. The fire should be a little bigger than when it was "warm" just now, but it doesn't need to be too high, because the meat is rotten now. If the fire is too high, the meat will be cooked into pieces. The soy sauce should be dark in color but not too salty. Cantonese cuisine is divided into dark soy sauce and light soy sauce. Dark soy sauce actually contains caramel, which is what we want; light soy sauce is light in color and salty, so it cannot be used. . When cooking Suhu cuisine, you can actually use Shanghai soy sauce. There is one called "Seagull Extra Thick Soy Sauce" which is good. In this way, after another half hour of boiling, the water in the pot will be almost full. At this time, we are going to add sugar. Sugar, you have to dare to put it, and you have to be willing to put it. The amount of sugar is about one pound of sugar per pound of meat. It is best to use rock sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to cooking this dish. The rock sugar cubes are large and must be broken into pieces in advance. When adding sugar, turn up the heat. After adding sugar, the soup will slowly thicken. You can gently turn the meat pieces. If you are afraid that you are not good at turning the meat pieces, you can use a spoon to break the meat pieces. When the soup sinks, pour it down again. After the sugar is put in, the soup will dry up quickly, so don't leave it. If the aroma is really tempting, you can dip a little soup in it to satisfy your craving. When the soup becomes thicker and glossy, the dish is ready. The soup does not need to be cooked too dry. Braised pork soup with rice is the best in the world. This is the authentic Soviet-style braised pork. Except for wine, vinegar, soy sauce and sugar, there are no other seasonings. It is the original flavor. Some restaurants fry it first, add ginger, fennel, and soy sauce, then add sugar, greasy it with starch, and sprinkle with chopped green onion. This kind of braised pork can be cooked in fifteen minutes, but eating a piece of it is unappetizing, which is really a disgrace to braised pork. Moreover, eating this kind of braised pork will definitely make your mouth dry and your tongue will be uncomfortable. I advise you not to try it. . How to make braised pork (2) 1. Cut the purchased pork belly (the kind of lean meat and fat meat that have been stacked) into 1 cm squares (the thickness does not matter, just the length and width); 2. Put oil in the pot (more Put some), after heating, add a spoonful of sugar (white sugar is also acceptable) (you can add more), stir-fry until it becomes mushy (there should be thick smoke coming out of the pot at this time, don't be afraid). Pour in the cut meat and seasonings (thick slices of ginger, garlic cloves (do not break them), cinnamon, dried chili, star anise, orange peel (not tangerine peel)), stir-fry over high heat for three minutes, when the meat becomes 3. Add an appropriate amount of salt, one spoon of dark soy sauce, 1/5 spoon of vinegar, half a spoon of sugar, two spoons of cooking wine, half a spoon of chicken essence, and clear soup (cold water is also acceptable) until the meat is covered by 3 mm, and bring to a boil over high heat (it starts to boil) (The aroma will become fragrant); 4. Pour into the stew pot and simmer over low heat for 1 and a half hours. At this time, the soup should be very small and thick (if there is too much soup, you can reduce the soup over high heat, but stand aside and watch), add green pepper (The kind of bell pepper that is not very fat), you can add some coriander, then taste it for saltiness, and simmer for another 3 minutes. 5. Serve the dish before saliva drips into the pot, and eat another piece secretly without others knowing. How to make braised pork (3) When buying meat, be sure to buy pork belly with the skin on. Fatty meat and lean meat are basically half and half, and the pork skin must be on, otherwise you won’t make it at all. Wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Just take a pot and pour an appropriate amount of oil (I use peanut oil). When the oil is hot, put the meat into the pot and fry! The process of frying is indispensable. Firstly, it removes the lard from the fat meat so that it does not taste greasy. Secondly, it can increase the flavor of the meat (personal experience...the fire should not be too strong) and fry until the outside of the meat is slightly golden. , cease fire, take out the meat and pour out the oil. Take another pot, pour an appropriate amount of oil, add onions, ginger, and peppercorns and stir-fry. Special reminder: add garlic, pat it lightly, peel it, do not cut it, add it whole, at least one end, stir-fry together until fragrant, then Very important – don’t forget the sugar! Rock sugar is best, white sugar is also acceptable, at least 1 tablespoon (I put 2 tablespoons), don’t be afraid of adding too much, meat loves sugar. Then pour in soy sauce, not too much.

Be quick or the sugar will burn. After the juice is boiled, pour in the fried meat, stir-fry, pour in water (bone soup is best, but unfortunately I don’t have time to cook it), and then - put it in the pressure cooker! (If you have time or don’t have a pressure cooker, simmer it slowly, at least for an hour. The simmering the better, don’t forget to add water during this period). The water in the pressure cooker should be enough to slightly cover the meat. Add salt, add aniseed, bring to a boil over high heat, cover and simmer for 25 minutes, then stop the heat and let it cool naturally. When there is no pressure, open the cover, then turn on the heat again to reduce the juice. When the juice is thick, , add a little MSG, stop the heat and cook, it will be fragrant. Recipe for Braised Pork (4) Cut the white meat into pieces of appropriate size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (Secret recipe: It’s best to add some white wine!) Prepare the seasonings first: peppercorns, aniseed, cinnamon, ginger, green onion, cooking wine, soy sauce. Put a little oil in the wok, add white sugar, and stir-fry the sugar color. When frying, add the prepared seasonings and meat immediately! (As soon as it starts to bubble, add something!) Depending on your personal preference, you can also add some dried chili peppers and fry them together. The color will be brighter and the taste will be richer. Once the color is done, you can add water and wait. Boil the water~~~ After the water boils, just lower the heat and simmer! (My personal experience is two hours) When there is not much water left, add salt and use high heat to reduce the juice.

How to make braised pork (5) I have never tasted braised pork this way elsewhere. I tried it with a kitchen knife and my friends said it was delicious. I will post the recipe here. Take one pound of pork belly and cut it into small pieces of 2 to 3 centimeters square. Then cut a few knives on both sides (for the flavor, save it if you are lazy), use soy sauce (there is no distinction between raw and dark soy sauce in China, here I always use a mix), add sugar and chopped green onion to make a juice, put the meat in Feed for two hours (it is best to turn it from time to time). Heat half a pot of oil. When hot, add the meat pieces one by one and fry for about half a minute. Take it out. Boil half a pot of water, add star anise, aniseed, and the previous ingredients. of juice, wait for the water to boil, add the meat, and simmer over low heat for an hour. Features: The meat is full of flavor and very crispy. The key: add more green onions and fry them properly (don’t pour all the meat in at once, it will become a stir-fry) The meat is gone) Disadvantages: There is a lot of smoke when frying meat, and it will last for a long time without a powerful range hood!