It can be said that many people cannot eat without meat. They must add some when cooking, so that it tastes delicious. Sometimes we also buy some cooked food, which is braised pork. When it comes to braised pork, many people start to drool. Delicious braised pork looks red in color, fragrant and soft in texture. In addition to being delicious, it also has very high nutritional value and can meet the protein needs of the human body. And various vitamins, you can eat some appropriately at ordinary times. If you particularly like to eat braised beans, you can make some at home. Below, I recommend my grandma’s "pressed box bottom" braised pork recipe and cooking steps to everyone. This way you can eat meat often, and the cost is not high, which is more economical and affordable. .

Dish: Spicy braised pork

Ingredients: two pig trotters, five eggs, one pig tail, five chicken legs, one pound of duck feet, five duck heads, Half a catty of duck rack, half a catty of duck wings, one green onion, a handful of chives, a piece of ginger, a handful of dried red pepper, three spoons of Shaoxing wine, three spoons of light soy sauce, two spoons of dark soy sauce, a spoonful of brown sugar, and oyster sauce Two spoons, three star anise, three bay leaves, a handful of coriander, two slices of cinnamon, a pinch of Sichuan peppercorns, three strawberries, a pinch of fennel, etc.

Cooking steps:

1. Before making the braised pork, prepare the spices that will be used in the next braised pork. As for the amount of each spice used, there is no fixed amount. You can prepare the spices and dosage according to your own habits.

2. Prepare half a bowl of warm water, put all the prepared spices into the warm water, soak and rinse, which can not only clean the spices, but also remove their unique Chinese herbal taste.

3. Soak the spices for about half an hour. During this time, we prepare the meat ingredients that will be used next. As for what you want to braise, you can prepare it. What I prepared today was fresh meat just bought from the market. Rinse the pig's trotters with water, and clean the pig hair on the surface of the pig's trotters to control the water; soak the other duck heads, duck gizzards, duck paws, etc. in water, rinse them clean, take them out and put them on a drain rack to control the water.

4. Peel the green onions and cut them into sections. Wash and slice the ginger. Peel off the skin of the garlic. After cleaning the chives, tie them into onion knots without cutting them and fix them. After the soaked spices are washed, they can be placed on gauze and wrapped. It would be more convenient if you have a special container for spices.

5. In order to make the braised pork more delicious, today we use large bones to cook bone soup instead of water. Wash the big bones, soak them in water to remove the blood, put them in a stew pot, put cold water into the pot, pour in a spoonful of cooking wine to remove the fishy smell, turn up the heat and bring to a boil.

6. In addition, take out the electric pressure cooker, pour in an appropriate amount of water, blanch the big bones, then rinse them with cold water, clean the surface, and put them directly into the electric pressure cooker, followed by the ginger slices and green onion knots. Go in and make soup together. After the soup is cooked, open the pressure cooker and remove the foam and large bones from the surface of the bone soup.

7. Pour the bone broth in the pressure cooker into the pot of braised pork, and then add condiments such as green onions, spice packets, ginger, light soy sauce, cooking wine, oyster sauce, etc., because I prefer it. I like it spicy, so I added a lot of dried red chilies. After all the ingredients are put, bring to a boil, then turn to low heat and simmer slowly for more than an hour. After simmering, put it aside and let it soak in the flavor.

8. When cooking the braised gravy, we put all the prepared ingredients that need to be used into the pot and blanch them. When blanching, put cold water into the pot, add cooking wine to remove the fishy smell, bring it to a boil, take out the ingredients, put them in ice water to cool down, rinse them with running water and control the water.

9. After the brine is cooked, you can add ingredients to it to braise the meat. However, due to the different ingredients prepared, the stewing time of each ingredient is different, so we put the ingredients into the brine one after another according to the condition of the ingredients. You can turn off the heat until all the ingredients are cooked to your liking. Don’t rush to eat them. You need to put them aside and simmer for a while so that all the ingredients can absorb the flavor well and the taste will be better. good.

10. After the braised pork is marinated, you can take out whatever you want. You can eat it directly, or you can mix it with other sauces or eat it cold. They are all good choices. Different ways of eating will produce different effects and meet the needs of different people. It serves multiple purposes!

Cooking Tips:

1. The brine can be used multiple times, so we can divide the ingredients into several batches, so that the taste will be better than putting them in all at once. good.

2. When braised meat, you must always observe the situation in the pot, and if there are any problems, solve them at any time. If the brine is not enough, add bone broth if there is bone broth. If not, pour in boiling water, etc. It can be said that you can add whatever is missing.