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Cut the pork belly into small, square pieces. Each piece has skin and fat and lean meat. Boil a small pot of water, put the meat pieces in and cook for 5 minutes. , boil out the blood and foam, take it out, rinse it and drain the water.

(Actually, you should put the meat pieces into the pot, fry them, force out the fat in the meat, and fry until the meat pieces are golden brown on all sides)

The flat bottom is not Pour a little oil into the pan, add 2 tablespoons of white sugar, stir-fry slowly over low heat. When the sugar turns into syrup and gradually melts and stir-fries into light brown, pour in the meat pieces so that each piece of meat is coated with sugar color, and add cooking wine 2 tablespoons, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 3-5 dried chili peppers, 2 small cloves of star anise, 1 piece of cinnamon, 2 green onions, warm water to cover the meat, bring to a boil over high heat, cover and turn to low Simmer slowly for about 1 hour. Check the fire every 20 minutes and turn the meat with chopsticks. In the last 10 minutes, about 2/5 of the soup is left. Turn to high heat to reduce the juice. , shake the pot gently to prevent the bottom from being scorched. When the sauce thickens, the oil is thick, and the sauce color is sufficient, the braised pork is ready.

Three ways to cook braised pork

The first one

1. Put the purchased pork belly (the kind of lean meat and fat meat that have been stacked in layers) ) cut into 1 cm square (no matter the thickness, just the length and width);

2. Put oil in the pot (add more), heat it and add a spoonful of sugar (white sugar is also acceptable) (you can add more) point) and 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 crush them), cinnamon, dried chili peppers, 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 submerged 3 mm, bring to a boil over high heat (it starts to smell 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 little and thick (if there is too much soup, you can use high heat) Collect the soup, but stand aside and watch), add green peppers (not very fat bell peppers), add some coriander, then taste 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.

The second type

Braised pork can be said to be a common dish. Different places and different people have different methods.

When buying meat, be sure to buy pork belly with the skin on. Fatty meat and lean meat are basically equal parts equal. Be sure to buy pork belly with the skin 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 the 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.

In 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, put it in whole, at least one head, together. Stir-fry until fragrant, and then very important - don't forget to add 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 the pressure is gone, 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 take out the pot, until fragrant

The third type

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 onions, cooking wine, soy sauce

Put a little oil in the wok. Add white sugar and stir-fry the sugar color.

After stir-frying, add the prepared seasonings and meat immediately! (As soon as it starts to bubble, add something!)

According to 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

After the color is done, you can add water, and then wait for the water to boil~~~

After the water boils, just lower the fire and simmer! (My personal experience is two hours)

When there is not much water left, add salt and reduce the juice over high heat!

Family Braised Pork

I have never tried this recipe elsewhere. I tried it with a kitchen knife. My friends said it was delicious. I will post the recipe here. One pound of pork belly, cut into two Three centimeter square pieces, cut a few times on both sides (for the flavor, save it if you are lazy), use soy sauce (in China, there is no distinction between raw and dark soy sauce, here I always mix it), add sugar, chopped green onion and season with to make the juice, put the meat in and feed it for two hours (it's best to turn it occasionally). 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 and add star anise. Aniseed ingredients, and the previously prepared juice, wait until the water boils, add the meat, and simmer over low heat for an hour. Features: The meat is full of flavor and very crispy. Key: Add more green onions, and fry them properly (do not eat all the meat at once) Pour it in, and it will become fried meat) Disadvantages: There is a lot of smoke when frying the meat, and it will last for a long time without a powerful range hood.

There are thousands of ways to cook braised pork. Which one is considered ancient? I don’t know the secret recipe, I’m just making a fool of myself.

Ingredients:

One strip of pork belly

Seasoning:

Onion, ginger, garlic, aniseed (star anise), cinnamon, pepper, Sugar, salt, soy sauce, MSG (or chicken essence)

Method:

STEP 1: Fry

Wash the meat and cut into mahjong pieces, 2 cm square, no need Boil the water, directly take the pot and pour an appropriate amount of oil. After the oil is hot, add the ingredients and meat pieces into the pot, and fry! The process of frying is indispensable. Firstly, it can fry the lard in the fat meat so that it does not taste greasy. Secondly, it can increase the flavor of the meat (don't overcook it, be careful of it turning into oily residue). Fry until the outside of the meat is slightly golden, then stop the fire. Remove the meat and pour out the oil.

STEP 2: Burn

Put in another pan, pour an appropriate amount of oil, add onions, ginger, and peppercorns and stir-fry. Special reminder: add garlic, pat lightly, peel, and do not use Cut it, put it in whole, at least one end, stir-fry together until fragrant, and very important - don't forget to add sugar! Rock sugar is best, white sugar is also acceptable, at least 1 tablespoon, don’t be afraid to add too much, meat loves sugar. Then pour in soy sauce (preferably dark soy sauce for easy coloring), not too much. Be quick or the sugar will burn. After the juice is boiled, add the fried meat, stir-fry, and pour in water (bone soup is best).

STEP 3: Stew

Pour the soup and meat into the pressure cooker (if you have time or don’t have a pressure cooker, then simmer slowly, for at least an hour, the simmering the better , don’t forget to add water during this period). The water in the pressure cooker should be slightly covered with meat. Add salt, aniseed and cinnamon. Bring to a boil over high heat. Cover and simmer for 25 minutes. Stop the fire and let it cool naturally. When the pressure is gone, open the lid and turn on the heat again to reduce the juice. The juice will be thick. Finally, add a little MSG, stop the heat and take out the pot

There are many ways to cook braised pork. The key is to cook out all the oil in the fat. The coloring of the sugar is also critical.

1. Cut the pork belly into mahjong-sized cubes, put it in a pot and cook for ten minutes. Then wash the meat with cold water.

2. Put a little oil in the wok, put a cup of white sugar (a small teacup used for drinking tea in restaurants), wait for the sugar to melt slowly, stir in one direction

evenly , wait until the sugar melts and bubbles, pour the meat into the pot and stir-fry so that the sugar hangs evenly on the meat. This step is called sugar coloring.

3. Pour water into the wok. It is better to cover the meat with two fingers.

Put four green onions in the pot, cut into sections; a few slices of ginger; two strawberries; eight star anise

; the ratio of salt, sugar and MSG is 2:3:2; if the color is not enough, add a little dark soy sauce Color.

4. Turn on high heat, then turn to medium heat and cook for at least 40 minutes until the meat is very soft (if you are not sure, pinch it with your hands

That’s it).

Notes:

1. After putting all the ingredients in the pot, the soup should taste a little salty.

2. The fire should not be too high, and the soup should be slightly boiled. Otherwise, the water will evaporate quickly and the soup will be very salty before the meat is ready.

The longer the meat is cooked, the softer it will be and it will taste better.

How to make braised pork at home

Generally speaking, the cooking method of braised pork in restaurants or other places is more complicated and difficult to fully implement at home. Here is a method for making braised pork at home. For your reference. First, select some pork belly and cut it into 3 cm long and 1 cm wide pieces. The size should be as uniform as possible. Remember, you must remove the hair and wash it repeatedly with water. (Otherwise the meat will have a strange smell)

Next prepare the seasonings: green onions, cut into sections; garlic, cut into pieces; ginger, cut into pieces; some peppercorns; two aniseed; cinnamon, a small piece. Put these into a bowl and set aside. 3. Take an iron pot, put it on the fire, add water, bring to a boil, put the meat into the pot, remove the foam, wait until the meat is slightly hard, take it out, and drain the water. (This can also remove the strange smell of the meat) Chapter 3 Fourth, take a casserole, add a little water, and put it on the fire. Fifth, take an iron pot, put it on the fire, heat the pot, add an appropriate amount of oil. After the oil is hot, add a little sugar. At this time, the shovel should not stop. Stir, when the foam in the oil turns up and goes down, add the meat and keep turning it to make the meat evenly colored. (The heat of the sugar? Pu dipping? Otherwise it will be extremely unpalatable) Sixth, put the seasoning into the pot and stir Stir-fry and add a little soy sauce. The seventh step is to put the meat into a casserole, add an appropriate amount of green water and cook. The eighth step is to boil the pot, turn down the heat and cook for about 50 minutes. The ninth step is to add cooking wine and salt and cook for another 15 minutes. The tenth step is to take it out. , eat! The amount of ingredients for each part must be mastered, and the more you practice, the better. This method is very suitable for home production.

Braised pork

Just make braised pork. La. :) I put the meat piece by piece in the oil pan and fry it first, so that the skin and fat parts can be removed from the oil and fried until it is crispy and a little bit chewy. Remove the fried meat and set aside.

Then put some dried chili peppers, onions and ginger into the oil pan and fry them, then pour in the meat. Then add some rice wine, more sugar, less salt, and finally add the rest - I have always felt that the key to braised pork is soy sauce. Many foreign soy sauces cannot cook braised pork at all. It is completely misleading: PP

I used domestic straw mushroom dark soy sauce, which makes it very colorful and fragrant. After adding soy sauce, you can also add some vinegar, but not too much. Also don’t forget you can put two star anise. After everything is put, stir-fry for a while, and then add water when the oil is sizzling. This water is very important, be sure not to have too much, otherwise it will be a waste. A spoonful at a time is enough, as long as the meat doesn't stick to the pan.

Then turn on a low heat and cook slowly. Remember to turn over a few times and add a little more water when the water is not enough. Cover the pot and toss it back and forth for an hour, and you're probably done - the braised pork cooked in this way is particularly bright in color and has enough flavor. The most important thing is that the oil in the meat has definitely been boiled out, and it tastes great. It must be top-notch~:)

Don’t have another flavor

First, stir-fry the sugar color with an appropriate amount of soy sauce. If the color of the sugar-color stir-fry is too heavy, you don’t need to add soy sauce. The color is different from that of soy sauce. The color of sugar is brighter than soy sauce and does not turn black. Don’t use too many spices, just a little, and don’t take away the flavor of the meat.

Second, stir-fry onions and ginger in a flat frying pan to prevent the spices from frying until fragrant. Add the blanched pork belly, stir-fry until browned. Put rice wine. Put about two taels, and then put the most important Erguotou, usually until the meat is submerged. The most important thing is not to put any water. The fire is burning. The taste is different from what you eat outside. The color is very bright red.

I have a slightly simpler approach, which is to try something new. Choose pork belly or pork ribs. After the oil is hot, add the meat and stir-fry until it turns golden brown. At this time, add some carrot cubes. (It can absorb some oil, and the burned carrots are more delicious and a little sweet.) Pour some soy sauce, add some sugar, and add some water to start boiling. . . . . Until the whole room is filled with the aroma of braised pork, try adding some salt and MSG and start the pot