1, buy back the pork (that is, the kind of lean meat and fat had cascade-like) cut into 1 cm square (thickness does not care, only the length and width);
2, the pot of oil (more), hot into the sugar (sugar can also be) a spoon (you can put more), stir-fried until the paste until (at this time, the pot should be in the smoke, don't be afraid of). Pour into the cut meat and seasonings (thick slices of ginger, into a clove (do not break) of garlic, cinnamon, dry chili, star anise, orange peel (non-peeled)), stir-fry over high heat for three minutes, at which time the meat turned a deep red;
3, add the right amount of salt, soy sauce, vinegar 1/5 spoon, half a spoon of sugar, two tablespoons of cooking wine, half a spoon of chicken broth (chicken broth) (cold water is also available) to submerge the meat 3 millimeters, high heat to a boil (begin to bubble) aroma);
4, poured into the stew pot simmering on low heat for 1 1/2 hours, at this time the soup should be very little and is thick (if too much soup can be a big fire to collect the soup, but to stand next to watch), add green pepper (not very fat kind of bell pepper), you can add a little cilantro, and then taste the salinity, and then simmer for another 3 minutes.
The second practice of braised pork:
Braised pork can be said to be a family dish, different places, different people, practice is certainly not the same. I came out at first glance, offer a braised pork, to all the gourmets brother, gourmets sister relief.
Buy meat must buy skinned pork, fat, lean meat, basically half each, must be with pork skin, or simply do not do.
Meat washed and cut into squares, 2 cm square, do not blanch, directly take the pot to pour the right amount of oil (I use peanut oil), when the oil is hot, put the meat into the pot, fry! Frying this process is essential, one is the fat in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (personal experience ............ fire do not be too fierce), fried to the appearance of meat some golden, cease fire, meat out, oil pouring out.
Another pot, pour the right amount of oil, into the onion, ginger, pepper stir fry, special reminder, to put the garlic, a little pat, peel, do not have to cut, the whole into the portion of at least one head, stir fry until the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, white sugar is fine, at least 1 tablespoon, (I put 2 spoons,) do not be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much. You have to be quick, otherwise the sugar will be mushy.
After simmering the juice, pour in the fried meat, stir-fry a little, pour in the water (bone broth would be great, but I don't have the time to simmer it), and then - on the pressure cooker! (If you have time, or do not have a pressure cooker, then slowly simmer, at least an hour, the more rotten the better, do not forget to add water during the period). Pressure cooker water to slightly more than the meat can be, add salt, add ingredients, high heat to boil, cover and simmer for 25 minutes, cease fire and natural cooling, no pressure to open the lid, and then open fire to collect the juice, the juice is thick, add a little bit of monosodium glutamate, cease fire out of the pot, fragrant!
The third practice of braised pork:
White meat cut into appropriate size pieces. Then blanch it in boiling water for 5 minutes and fish it out to remove the fishy odor and foam! (Secret recipe: add some white wine is best!)
Seasoning prepared first: pepper, dashi, cinnamon, ginger, green onion, cooking wine, soy sauce
Frying pan with a little oil, under the sugar, fried sugar color.
The color of the enamel frying achievements to immediately under the ready seasoning, down into the meat! (slightly a bubbling meaning to be under something!)
With personal preference you can also put some dried chili pepper into the fried together, the color can be bright some, the taste will also be richer.
On a good color, you can add water, and then wait for the water to boil.
When the water boils, put the fire on low and stew on it! (My personal experience is two hours)
When there is not much water left, put salt, and reduce the juice over high heat!
The fourth way to cook braised pork:
The way to cook braised pork varies slightly from place to place. The South is accustomed to using soy sauce (soy sauce) color, while the North is preferred to stir-fry sugar color. Raw materials are generally used in good pork (the so-called good pork should be layered, generally about five layers of the best, so the name "five-flower meat"), or "sitting buttocks meat" (that is, the tip of the buttocks).
Raw materials: skinned pork, dried hawthorn slices, dark soy sauce, rock sugar.
Practice: 1. Wash the skinned pork, cut into mahjong pieces; dry hawthorn slices rinse.
2. Fill the basin with cool water, add a tablespoon of cooking wine, put in the pork pieces, soak for 15 minutes.
3. Put the soaked pork cubes and dried hawthorn slices into a casserole dish and add enough water to cover the meat by at least two inches.
4. Boil over high heat for 30 minutes, constantly skimming the surface with a spoon in between.
5. Turn the heat down to a simmer and boil for one and a half hours. In the middle, I covered with a filter cloth bought from the supermarket to help remove some oil, but you can skip it if you don't have it.
6. Transfer to a wok, pour in a tablespoon of soy sauce, and cook over medium heat for 30 minutes until the soup thickens.
7. Add rock sugar, burn until the juice is thick, add some salt to adjust the flavor, and finally point sesame oil out of the pan.
The fifth practice of braised pork:
Maojia braised pork practice - Maojia braised pork is one of the most common home cooking, so how to do Maojia braised pork? There are many different ways to make Maojia Braised Pork, here we introduce the most common way to make Maojia Braised Pork, the details are as follows:
Maojia Braised Pork:
Main ingredient: 850g of pork with skin
Applications: 500g of seasonal green
Seasoning: 60g of cooking wine, salt, monosodium glutamate (MSG), soy sauce in moderation, star anise, cinnamon, dried chili peppers, a pinch of garlic , 50 grams of sugar, braised meat curd appropriate amount.
Methods:
1, pork branded skin washed and scraped clean, into the boiling water and cook until broken, cut into 2.5 cm square, **** 12 blocks.
2, put a little oil in the pot, add sugar fried color into the meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, curd dry burning plus chicken broth simmered until the meat rot thick incense.
3, four seasons with chicken oil fried put the bottom, the braised meat neatly placed in the center, will be a little juice poured on the meat is complete.
Features: fat and not greasy, salty and spicy, red color.
Features: fat but not greasy, salty and spicy, reddish color.