500 grams of fat meat

condiments

100g salad oil, 50g brown sugar, 50g onion, 30g ginger slices and 5 star anises.

working methods

Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes, then take it out, rinse it with cold water and serve.

Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of brown sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use.

Process 3: put 100g oil in the pot, and pour the meat when the oil is 80% hot. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat. After one minute, drop the juice into the pot for dyeing. When the meat turns golden brown, add water to the meat. Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a plate of fragrant braised pork will be ready. ( 1)

Pork belly is cut into small pieces and squares, and each piece is covered with fat and lean meat. Boil a small pot of water, put the meat into it and cook for 5 minutes, then boil out the blood stains and floating foam, take it out, rinse it off and drain it.

(Actually, you should fry the meat in a pot, force the fat out of the meat, and fry it until it is golden all around. )

Pour a little oil and 2 tablespoons sugar into a non-stick pan, and stir-fry slowly over low heat. When saccharified into syrup and gradually melted and fried into light brown, pour in the pieces of meat so that each piece of meat is stained with sugar. Add 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp soy sauce, 3-5 dried peppers, 2 small star anise petals, 65438+ cinnamon. Stew 1 hour or so, look at the fire every 20 minutes and turn the meat with chopsticks. 10 minutes, about 2/5 of the soup is left, turn to high heat to collect juice, and gently shake the pot to prevent the bottom of the pot from burning. When the juice is thick and the oil is thick, the braised pork with enough sauce color is cooked.

Three methods of braised pork

First kind

1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);

2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;

3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);

4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.

Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

The second type

Braised pork is a home-cooked dish. Different places, different people have different practices.

When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all.

Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Secondly, it will increase the flavor of meat (personal experience)

Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock candy is the best, and sugar is ok, at least 1 tablespoon. (I put 2 tablespoons.) Don't be afraid to put too much, the meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.

After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, cease fire and take it out.

The third kind

Cut the white meat into pieces of suitable size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )

Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce.

Put a little oil in the wok, add sugar and stir-fry until it is brown.

To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! )

According to personal preference, you can also put some dried peppers in and fry them together. The color can be brighter and the taste will be richer.

You can add water when the color is good, and then wait for the water to boil ~ ~ ~

After the water boils, just simmer on a small fire! My personal experience is two hours.

When there is not much water left, put salt and collect juice on fire!

Home-cooked braised pork

I haven't tried this method elsewhere. Friends say it's delicious. Here's how to make a catty of pork belly. Cut it into small pieces of two or three centimeters square, then cut a few knives on each side (for seasoning, if you are lazy), use soy sauce (soy sauce is mixed at home, I use it here), add sugar and chopped green onion to make juice, and feed the meat for two hours (best). Fry the meat piece by piece for about half a minute while it is hot, and then take it out. Boil a small pot of water, add star anise, star anise and the juice prepared before. When the water boils, add meat and simmer for an hour. Features: the meat is rich and crisp. Key points: add more onions and fry in situ (don't pour all the meat in at once, it will become fried meat) Disadvantages: there is a lot of smoke when frying meat.

There are thousands of ways to braised pork, which is ancient and which is secret. I don't know, but I'm making it up.

Raw materials:

Pork belly Hu tong

Seasoning:

Onion, ginger, garlic, aniseed (star anise), cinnamon, pepper, sugar, salt, soy sauce, monosodium glutamate (or chicken essence)

Exercise:

Step 1: frying

Wash the meat and cut it into mahjong pieces, 2 cm square. Don't bleach with water. Pour the right amount of oil directly into the pot. When the oil is hot, fry the ingredients and meat in the pot! The process of frying is indispensable. First, the pigs in the fat meat are fried, which is not greasy to eat; Second, you can increase the flavor of the meat (don't overdo it, be careful to turn it into oil residue), fry it until it looks a little golden, cease fire, remove the meat and pour the oil.

Step 2: Combustion

Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock sugar is the best, and sugar is ok, at least 1 spoon. Don't be afraid to put too much, meat is sweet. Then pour in soy sauce (preferably soy sauce, which is easy to color), not too much. Hurry up, or the sugar will burn. After the juice is boiled, pour in the fried meat, stir fry and pour in water (bone soup is the best).

fricassee

Pour the soup and meat into the pressure cooker (if you have time or no pressure cooker, simmer for at least an hour, the worse the better, and don't forget to add water). Add salt, aniseed and cinnamon to the water in the pressure cooker, bring it to a boil, cover the pot and stew for 25 minutes, then stop the fire and cool naturally. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate and take it out after stopping fire.

There are many ways to braise pork. The key is to boil all the oil in the fat. The color of sugar is also important.

1. Cut the pork belly into mahjong-sized squares and cook in a pot for more than 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 cup for drinking tea in the restaurant), wait for the sugar to melt slowly, and pour it into the cup.

Stir at a constant speed until the sugar melts and bubbles. Pour the meat into the pot and stir-fry until the sugar is evenly hung on the meat. This step is called coloring.

3. Drain the wok. It is advisable to have two fingers without meat. Put four onions in the pot and cut into sections; A few slices of ginger; Two tsaoko; Octagonal eight

; The ratio of salt, sugar and monosodium glutamate is 2: 3: 2; If the color is not enough, put some soy sauce on it.