the method of braised pork belly in soy sauce
Details of ingredients: 1,g pork belly, a little soybean, garlic sprout, a little garlic, a little ginger, an appropriate amount of sugar, salt, soy sauce, soy sauce and cornstarch
Method
1. Prepare the materials first.
2. further processing materials. Dice pork, soak soybeans one day in advance, slice ginger, slice garlic sprouts, and smash garlic.
3. Fry the meat in the pot for a few minutes, and you can add a little Shaoxing wine to fry it together to remove the fishy smell. Fry until brown and serve.
4. Add sugar, stir-fry until dissolved, add fried meat, stir-fry together and color.
5. Add the water soaked in meat and bring to a boil.
6. Then add the soybeans, garlic sprouts, garlic and ginger slices. Add salt, soy sauce and soy sauce and simmer for 2 minutes.
7. At last, the juice will be collected a little in the fire, and then the juice will be thickened, and then the pot can be served.
Method 2
Ingredients
5g of pork belly, 3g of soybeans, 5g of ginger, a teaspoon of soy sauce, a teaspoon of soy sauce, 1g of sugar, 1g of cooking wine, 3 star anise, 5g of pepper, three slices of fragrant leaves and a proper amount of salt.
Practice
1. Soak soybeans in cold water for more than 3 hours;
2. Wash the pork, cut it into pieces and drain the water for later use;
3. After the pot is heated, add pork and stir-fry to dry the water, and stir-fry the oil.
4. Pour out the excess oil in the pot, add star anise, pepper, ginger and fragrant leaves, stir-fry until fragrant, add meat, and add soy sauce to color the meat. Add boiled water to drown the meat, and add salt, soy sauce and white wine. The more liquor is added, the more tender and fragrant the meat is, and the meat is fragrant after stewing. Add the soaked soybeans and cook for half an hour on high fire, then turn to medium heat and stew until the meat is rotten and the beans are soft.
Braised pork with soy sauce III
Wash the semi-fat and thin meat with skin, soak it in water and cut into cubes. Soak the soybeans in clear water, and add appropriate amounts of bean paste, sugar, ginger, garlic, dried pepper, tsaoko, cinnamon, soy sauce and salt. Put a little oil in the wok, stir-fry the white sugar until brown, stir-fry the meat and color it; Add appropriate amount of bean paste, stir well, add appropriate amount of water, soy sauce, salt, garlic, ginger, dried pepper, Amomum tsaoko, cinnamon, and a little sugar (or not), then turn to low heat and stew until the meat is rotten.
Braised pork with soy sauce
Pork with skin that is half fat and half thin. It's not delicious if it's all thin; Burn the meat in the pot, pour the pork cut into small pieces, explode it, and dry the water vapor; Then add soy sauce, Rhizoma Kaempferiae, Fructus Anisi Stellati, a few prickly ash (or not) and ginger, stir-fry together, and let the sauce and wine color the pork; Add the soaked soybeans and fry together for a while. Then add water, and the amount of water is more appropriate to submerge the meat. After the water is boiled, simmer it on low heat, add appropriate amount of sugar at the same time, and boil it until it is dry.
tip
essentials: soak soybeans for two days. If you really don't have time, soak them overnight or for a few hours. If you soak for a long time,