1, pork belly washed and cut into cubes;
2, pan small fire, do not put oil, put the meat pieces in the pan neatly, slowly part of the pork belly fat oil will come out, while frying until brown and turning over to continue frying.
3, the meat is fried, drain the excess oil, pour the meat back into the pot, open the fire, add ginger slices and soy sauce and stir fry;
4, add two star anise, a few crystal sugar, half a can of beer (cooking wine should be used, and some beer should be added in the house), then add boiling water and simmer slowly.
5, add salt when the soup will be collected, and collect the juice quickly ~
Second, boiled braised pork-fat but not greasy, the entrance is smooth ~ ~
Ingredients
Ingredients: pork ribs (pork belly) (1000g)
Seasoning: green onion (10g), ginger (5g), star anise (5g), fragrant leaves (5g), peanut oil (20g), soy sauce (5g), white sugar (10g), salt (5g) and monosodium glutamate (2g).
[Edit this paragraph] Practice 1
Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes, then take out the meat and rinse it with cold water.
Process 2: Wash the pot and put it on low fire, put a little base oil in the pot, then add 20 grams of brown sugar to the oil and stir it quickly with a spoon. When the 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 oil100g in the pot, and pour the meat into the pot when the oil is heated to 80%. At the same time, put 50 grams of green onion and 30 grams of ginger slices, stir and stir with the meat. After one minute, drip the juice into the pot for dyeing. When the meat turns golden, add water to the meat. Then add the right amount of refined salt and brown sugar, brown sugar should not be too much, just a little sweet. Finally, add 5 star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a plate of fragrant braised pork is done.
Third, braised pork (Spring Festival edition)
Ingredients: fresh pork (with skin at the back hip tip)1000g, chicken leg 500g,
Accessories: ginger, green onion, cardamom, red fermented bean curd, aniseed, salt and white wine.
Practice:
Cut the pork into pieces (2cm long and 1.5cm wide), chop the chicken legs into small pieces, put them in cold water, heat them until the water boils, take out the chicken pieces and pork pieces, and drain the water; Pour oil and sugar into an iron pan, heat, and stir with a shovel until the mixed color of oil and sugar becomes dark and bubbles; After one minute, add chicken pieces and pork pieces, stir, pour in soy sauce, stir, add water, add auxiliary materials, cover, bring the fire to the boil, reduce the fire, turn it over with a shovel occasionally, and stew slowly.
Attachment: a plate of refreshing kimchi. If the stomach is not so good, forget it:) If you want to buy pork belly with skin, you must be fat and thin, otherwise the lean meat will burn like dry wood. Cut the meat into pieces the size of walnuts, each piece should be fat and thin, and don't cut it small, because the meat will become smaller after stewing for a long time. Cut the onion, ginger and garlic into pieces for later use. Wash the cut meat, then put a little plain oil in the pot and put the meat in. Seeing that 70% of the lean meat has turned white, put the prepared onion, ginger and garlic in the pot, and add soy sauce and cooking wine. The amount is more, but pay attention to the taste. You don't need to put salt, just copy the oil to taste it. One or two drops of vinegar will remove the smell, a little sugar, and it is best to put some cola in it, and then you can put a little dried pepper down. Add water and start to stew with slow fire, and add water constantly, so as not to dry the pot. Haha, try it?
Fourth, Mao Shi braised pork
raw material
Ingredients: pork belly with skin (the ratio of fat meat to lean meat is about 2:1) Accessories: garlic seeds, dried peppers, lard, salt, brown sugar, monosodium glutamate, cooking wine, honey and broth.
manufacturing process
1, put the whole piece of pork belly into the pot to cook, skim the blood foam after boiling, turn off the fire for about 2 minutes, scrape the impurities on the skin with a knife while it is hot, and cut it into square pieces about 2 cm;
2. Heat the lard in the pot, saute the garlic seeds and dried peppers in the pot, pour the cut meat pieces and stir fry until the skin turns pink.
3. Add a little lard to another wok and start frying brown sugar. Pay attention to controlling the heat, and simmer slowly, because the color of brown sugar will make you confused whether it is burnt or not, and you can see it as syrup;
4, quickly add the fragrant meat, quickly stir-fry and color, add salt, soy sauce, pour broth or water (not the main ingredient 2 fingers) and boil it, then change to medium heat stew, and poke the meat with chopsticks to determine the time to turn off the fire;
5, pour a little honey and monosodium glutamate before turning off the fire, in order to improve the overall color and brightness of the dish.
5. It's more delicious to cook Sichuan style pork. Ingredients: pork belly with skin (about four yuan). Ingredients: one or two red and green peppers, a small handful of garlic (the kind with green leaves), one or two onions, two or three cloves of garlic, and a small half of onion (optional). Seasoning: Laoganma flavor lobster sauce, soy sauce, sugar, monosodium glutamate, pepper, thirteen fragrant powders. Then cut into thin slices (the thinner the better) 2. While in cook the meat, you can prepare all kinds of ingredients. Cut the pepper into small pieces, garlic and onion into small pieces, press the garlic cloves, and cut the onion into small pieces. 3 \ Put some oil in the pot (not much oil, because a lot of oil will be produced when frying meat), add two spoonfuls of lobster sauce, and stir-fry for a little while on low fire. At this time, you can pour the meat slices into the pot and stir-fry with high fire. 4 \ After frying the sliced meat for a few minutes (it doesn't matter if you fry it for a while), you can pour all kinds of ingredients into the pot to continue frying, then fry for a while (it doesn't matter if it takes a long time), add four or five spoonfuls of soy sauce, a little sugar and a little cooking wine, continue frying, and stir well ~ add a little thirteen fragrant powder. 5 \ At this time, it is almost enough to stir-fry a few times. Add a little pepper and a little monosodium glutamate, and you can start the pot. PS: Here are two more points to note. You don't need to stir-fry the ingredients first. When stir-frying the lobster sauce, you can also add pepper and dried pepper according to your personal taste! Personally, I used to think it was very troublesome to stir-fry pork, but now I have practiced it several times and found it very convenient. You can also buy more meat, and you can put it in the refrigerator for the next time when it is cooked.
Six, scallion roast meat
Ingredients: onion, pork belly, soy sauce, salt, chicken essence.
Practice: 1, wash the pork belly and slice it, wash the onion skin and cut it in half from the middle and then shred it.
2. Put the pot on the stove, dry the water in the pot and turn off the fire.
3. Put the sliced meat and shredded onion in the pot, put a layer of sliced meat and worship a layer of shredded onion. In this way, after putting all the sliced meat and shredded onion, add soy sauce, salt and water, cover the pot and boil it, and then simmer it. When the stew is almost done, turn it over with a shovel, add the chicken essence and wait for a while before you can take it out of the pot and put it on the plate.
Seven, garlic fried pork belly
Ingredients: 2 green garlic, 2 peppers, pork belly 1 block (about 200g). Accessories: 2 tablespoons of soy sauce, 2 tablespoons of cooking wine 1 tablespoon of sugar 1 teaspoon, 3 tablespoons of salt1/teaspoon of water.
Practice: 1, wash green garlic and cut oblique sections; Peel and slice pork belly; Sliced pepper.
2. Heat up with 3 tablespoons of oil. Stir-fry pork belly first. When the meat turns white, add green garlic and pepper, stir-fry together, and add all seasonings. Stir-fry and serve.
Tips: green garlic-contains more water and vitamins, and can also promote appetite and stimulate gastric juice secretion.
Features: 1, pork belly is cut thin, which is easy to cook when frying, and the thickness of pork belly will increase after frying.
2. When buying green garlic, you should choose soft cartilage garlic to be delicious, and the garlic is white and fragrant.
That's all I know. I hope it will help you.