Method 1

Finished product drawing [2]:

Finished product drawing

Material: 5g of pork belly, 3ml of straw mushroom soy sauce, 5g of salt, 25g of rock sugar, several slices of ginger, one piece of cinnamon, 2 pieces of star anise and 6 red dates [2];

Production steps:

1. Wash the pork belly and blanch the whole piece in boiling water for 3 seconds [2];

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2. Take it out and rinse it under the tap until it is completely cool. Cut it into thick pieces and put it in a boiling pot for 3 seconds. Take it out again, rinse it under the faucet until it is completely cool, put it in a boiling pot and scald it again for 3 seconds, then take it out and drain it [2];

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3. Put the oil in the pot, add cinnamon and star anise into the cold oil, and stir-fry the fragrance with low fire [2];

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4. Add pork belly and stir-fry together [2];

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5. Stir-fry pork belly until both sides are slightly yellow [2];

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6. Add rock sugar, straw mushroom soy sauce and salt [2];

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7. Stir-fry evenly so that each piece of meat is colored [2];

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8. Add hot boiled water without covering the lid, and boil it over high fire to skim off the foam [2];

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9. Add ginger slices and red dates, boil over high fire and simmer for 4 minutes to 1 hour [2];

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1, fire juice [2];

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11. Stir fry while collecting juice [2];

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12. Until the sauce is thick, each pork belly is covered with sauce [2].

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Method 2

1. Cut the pork belly with skin into square pieces, and cut the onion and ginger into large pieces.

2. Heat the oil in the pan, add the white sugar and stir-fry. When it turns brown, add the meat, add some water, season with soy sauce, salt, white sugar, onion slices, ginger slices, star anise and fragrant leaves, and simmer for 1-1.5 hours.

Braised pork

Method 3

Materials: pork belly, brown sugar, aniseed, chicken essence, onion, ginger and garlic.

Braised pork

Practice:

1. First, put the oil, add brown sugar, and boil it until it foams. After adding the meat and frying the oil, add cooking wine and other seasonings, and stir-fry it for fragrance.

2. add boiling water to the pot and stew for 2-3 minutes.

3. After high fire, turn to low fire and simmer for 2-3 hours.

4. finally, collect the juice with strong fire, and add monosodium glutamate to serve. Note (Add salt to add flavor).

Practice 4

1. Wash the pork belly and cut it into small dices; 2. Put a spoonful of oil in the pot until it is slightly hot, add rock sugar and stir fry until the rock sugar is completely melted;

3. Stir-fry the diced meat until it is evenly coated with syrup;

4. Add a proper amount of boiling water, add soy sauce, and burn the halogen seasoning package;

5. cover the pot and simmer for about 4 minutes until the juice is dry.

method 5

materials:

raw materials: fine pork belly, stew bag, onion, rock sugar and tea.

seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, white sugar, salt, soy sauce and Shaoxing wine.

Practice:

Step 1: Slice pork belly and blanch it in cold water to remove the blood powder.

the practice of braised pork

step 2, blanching and shaping. (Don't cut the pieces before blanching, otherwise the braised pork will lose its shape, and the finished product will not be beautiful.)

Step 3, take it out, let it cool and cut into squares of the same size;

step 4, put a little oil in the pot and stir-fry chives, ginger and garlic spices;

step 5, stir-fry the meat (stir-fry the oil in the meat);

step 6, put a little oil in the pot, pour in white sugar and stir-fry the sugar color;

step 7, stir-fry the sugar until it turns into jujube red, and turn off the heat;

step 8, quickly turn off the fire when the sugar-colored bubbles change from big to small, and pour in boiling water (this is a crucial step in braised pork, and this sugar color is caramel flavor, which will make braised pork fragrant with a slight caramel flavor);

Step 9, pour it into the meat, add a little Shaoxing wine and boiled water, and add tea water to remove the fishy smell and cook it quickly;

step 1: finally, add soy sauce for color matching and salt for seasoning;

step 11, put it in a deep pot, put boiling water in a large fire, skim off the floating foam, and turn to low fire for 45 minutes;

step 12, change back to the wok and put rock sugar on the fire to make the juice sticky, then take it out of the wok, and garnish with chives. The juice is strong and fragrant, and it is more addictive to pour it on rice. )

Hint

The practice of braising pork varies slightly from place to place. The south is used to mixing colors with soy sauce (soy sauce), while the north prefers fried sugar. Generally, the raw material is the best pork belly (the so-called best pork belly should be layered, generally about five layers is better, hence the name "pork belly") or "sitting on the hip" (that is, the tip of the back hip). Can be put into cabbage, tofu, potatoes, carrots and other vegetables to cook together, can change a variety of delicious stew dishes.

It's best to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar.

Method 6

Raw materials: 5g of pork belly, 3 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 3 tablespoons of sugar, 2 stars of aniseed, appropriate amount of salt, onion and ginger slices

Production process

1. Wash and cut pork into pieces of appropriate size, put them in a boiling water pot for 5 minutes, and wash them with clear water for later use;

2. Put the wok on medium fire, pour in 3 tablespoons of oil, add sugar and heat it. When the sugar is completely melted and tiny bubbles appear on its edge, pour in the cooked pork;

stir-fry the meat for 5 minutes, stir-fry the sugar evenly on the meat, pour some oil out of the pot, stir-fry the onion, ginger slices and aniseed slightly, add soy sauce and enough water;

and a proper amount of salt, after boiling with high fire, simmer with low fire until the pork is cooked and rotten, and then take out the pot;

★: When you color the pork with sugar, you must stir-fry it thoroughly; Dump some oil to avoid being too greasy after cooking; Try to add water at once.

If you need to add water during stewing, you must add boiling water. Conditional friends can also add some fennel when adding materials.

Practice 7

Sauté ed pork in soy sauce

1. Wash the pork belly with skin and cut it into mahjong pieces; Rinse dried hawthorn slices with water.

2. put cold water into the basin, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes.

3. Put the soaked pork belly pieces and dried hawthorn slices into the casserole, and add enough water, which is at least two inches higher than the meat pieces.

4. Bring to the boil for 3 minutes with a large fire, and skim off the floating foam on the surface with a spoon continuously.

5. Turn the heat to a low boil for one and a half hours. In the middle, I stamped the oil filter cloth bought in the supermarket to help remove some oil, otherwise it can be used. )

6. Transfer to a wok, pour in a tablespoon of soy sauce, and simmer for 3 minutes until the soup is thick.

7. add rock sugar.

8. Cook until the juice is thick, add some salt to adjust the taste, and finally order sesame oil.

Practice 8

Braised pork in casserole

The practice of braised pork

1. Wash the pork belly with skin, cut into pieces and put it in casserole;

2. put ginger, rock sugar, soy sauce, sliced mushrooms, chestnuts and cinnamon in the casserole;

3. Put a small amount of water in the casserole (5g of meat, some mushrooms and other ingredients, and put a bowl of water)

4. First, boil the pot with high fire, and then turn it down for 2 minutes;

after 5.2 minutes, stay by the stove, turn on the fire slightly, and turn off the fire when the pot is about to dry.

advantages: fast, fragrant and satisfying;

Summary: You can add ingredients such as mushrooms and chestnuts according to your taste, and increase or decrease the amount of rock sugar as appropriate.

practice 9

features: the cooked vegetables are neat, the color is brown and red, and the meat quality is soft, and the chestnuts are crisp

raw materials: 75g of pork belly with skin, 3g of chestnuts and 25g of wet starch

production: pork is cut into pieces, marinated with sugar, and then slightly fried in an oil pan, and then taken out. The onion and ginger are slightly fried in the pan, and the cooking wine is poured in.

practice 1

raw materials

main ingredients: 1g pork belly with skin.

making materials (11 sheets)

ingredients: 2 cabbages.

seasoning: 1g of vegetable oil (no loss), 1g of Baisha beer, 8g of salt, 1g of monosodium glutamate, 1g of chicken essence powder, 1g of pepper, 1g of sugar, 1g of soy sauce, 15g of ginger, 15g of onion, 6g of sesame oil, 6 grams of cinnamon, 6 grams of star anise and whole dried pepper, and 1g of sweet wine juice.

Method

1. Blanch pork belly, scrape it in hot water, cut it into 2.5 cm square pieces, and pickle it with beer, sweet wine juice and soy sauce.

2. smash the ginger, tie the onion, and wash the cabbage for later use.

3. put the pot on a high fire, add vegetable oil, and when it is 7% hot, add pork belly and fry it until golden brown, then take it out and drain the oil.

4. Leave a little base oil in the pan, stir-fry the white sugar until it is brown, then add beer, soy sauce, cinnamon, whole dried pepper, star anise, ginger, onion, clear water, salt, monosodium glutamate and chicken powder, boil it, then pour it into the pressure cooker, then add the fried pork belly (the soup is based on the level of raw materials), cover the lid, and press it after boiling over high fire.

5. add base oil to the pan, add cabbage and salt, stir-fry until it is raw and tasty, then put the pork belly neatly into the pan and pour the original juice on it.

characteristics

bright red color, crisp and not greasy.

Note: The braised pork with improved cuisine has a fast market supply pace and good economic benefits, and is deeply loved by diners.

Practice 11

Ingredients:

1g pork belly, 2 green onions, 1 ginger, 2 aniseed, 1 cinnamon, 3 dried peppers. Note: Ingredients can be made as appropriate.

seasoning:

1 tbsp soy sauce, 1 tbsp cooking wine and 1 tbsp rock sugar.

Practice:

1. Wash the pork and cut it into large pieces to ensure that each piece has skin and fat lean meat, wash the onion and cut it into sections, and wash the ginger and slice it;

2. Heat the wok, put the pieces into the wok and fry them with medium fire. The oil in the meat will gradually seep out and need to be turned constantly. When the pieces are fried until all sides are golden yellow, take them out for later use.

Add boiling water

3. Leave the bottom oil in the pot, pour in the rock sugar, turn off the fire until it dissolves into yellow, and mix the fried pork evenly in the pot to make each piece of meat evenly covered with sugar color;

4. Put onion, ginger, aniseed, cinnamon and dried red pepper into the pot, add cooking wine, soy sauce and warm water without meat noodles, cover the pot and bring to a boil, and simmer for 4 minutes on low heat until the meat is cooked and the soup is thickened.

Features:

The sauce is red and shiny, fat but not greasy.

Chef knows everything:

Nutmeg, clove, pepper, tsaoko, fragrant leaves, etc. are all good combinations of braised pork, but they should not be put more, so as not to rob the meat flavor;

practice 12

raw materials: 5g pork belly, 1 tsaoko (domestic meat quality is good, tsaoko can be omitted. Pork from abroad has a heavy taste, so it must not be less, otherwise, before the meat is

out of the pot, the fishy smell of stir-fried juice is obvious. ) 1 cinnamon, 3 star anise, half onion, 6 ginger slices and 6 red dates. Seasoning: 2 tablespoons soy sauce, 1 tablespoon soy sauce < P >, 6 grams of salt and 2 grams of rock sugar.

Practice: 1) Cut the washed pork belly into 2cm-3cm pieces and blanch for later use. (If it's fine pork belly, the quality of the meat is good, and it's ok to fry it directly without blanching).

2) Slice ginger and cut onion. Pour oil into the pan, add onion, ginger, cinnamon, tsaoko and star anise when the oil is cold, stir-fry the pork belly, stir-fry for 2 minutes until the oil comes out. Pour in soy sauce, soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling. (I used to fry the sugar first, but later I found that

stir-frying

using this method, it is also good not to fry the sugar. )

3) Simmer on low heat for about 1 hour, and when it is almost out of the pot, turn it into high heat to collect the soup.

Practice 13

Materials

Ingredients: pork belly with skin (1g)

Seasonings: chives (5g), ginger (5g), light soy sauce (3g), light soy sauce (5g), single crystal rock sugar (2g), salt (5g), salt (5g).

Production process

Although the raw materials of this braised pork are quite simple, the whole production process is somewhat complicated and time-consuming, but as the saying goes, "slow work leads to fine work" and "you can't eat hot tofu in haste", if you don't spend so much time, the taste of this Soviet-style braised pork is not authentic! These figures on the subheading also represent the time spent in each cooking process, adding up to more than two hours.

Soak in cooking wine-15 minutes

After washing the pork belly, cut it into two squares the size of mahjong tiles. Be careful not to cut the meat too small, which is easy to shrink and break, but not too big, which is not easy to cook and crisp and inconvenient to eat. After cutting, put it in a casserole, add half a cup of cooking wine, and soak it in cold water, so that the blood in the capillaries can be soaked, and the cooking wine is easy to be absorbed by meat fibers, and the fishy smell can be removed. Generally, it can be soaked for about 15 minutes.

Cook over high fire-3 minutes

After slightly rinsing the soaked pork belly, cook it over high fire. At this time, we pay great attention to the amount of water put in. We should put it away at once, don't burn it dry, and then add water. Even if we really need to add water, remember to add boiling water. Generally speaking, it is advisable to soak in water without meat and raise it more than two inches.

when water is added to the pot, it is ignited, and the fire should be turned to the maximum. At the same time, the dried hawthorn can play a role in puffing the meat, making it easier to burn crisp. If there is no dried hawthorn, put half a spoonful of vinegar. After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurities is boiled blood, which should be carefully removed with a spoon, and the impurities stuck on the side of the casserole should also be removed.

Stew on low fire-6 minutes

After boiling on high fire for about half an hour, you can use low fire to stew. The size of the fire depends on whether the water is boiling, and the stewing time is longer, at least one hour, in order to make the meat crisp and tender. The reason why braised pork is delicious is this slow effort.

Collect the juice in the iron pan-3 minutes

When the meat is so burnt that you can dip it with chopsticks, change it to an iron wok and cook it. Note that the meat is very crisp and tender, so handle it with care, and then add soy sauce. This soy sauce is also quite learned. Generally, soy sauce is divided into soy sauce and soy sauce. The soy sauce is actually caramelized, which is dark and easy to color, suitable for braised pork, while the soy sauce is light and salty and cannot be used.

The fire in coloring is a little bigger than that in stewing just now, but it should not be too big, because the meat is already crisp and rotten, and the meat is easy to be boiled in a big fire. After cooking with the lid open for half an hour, add rock sugar and the soup will gradually thicken. This process is called "juice collection". When "collecting juice", you can gently turn the meat pieces, so that the coloring is more uniform. Add a proper amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork will be cooked. Su-style braised pork, of course, originated in Suzhou; Suzhou people cook vegetables and "cook other people's food" as seasoning, but the word "thick oil and red sauce" must be used to describe Soviet-style braised pork. Fat but not greasy, crisp but not broken, sweet but not sticky, thick but not salty, these are the characteristics of Soviet-style braised pork.

pork belly is called "rib meat" in Suzhou. The meat should be washed and cut into square pieces the size of mahjong tiles. The meat should not be cut too small, too small to shrink and be fragile, and it is no longer attractive. After cutting, immerse in cold water and put half a cup of cooking wine in the water. Soaking in water can remove blood from capillaries; water