I am the most favorite braised meat, can be said to be meatless, in doing braised meat I have their own tips, I like to use carrots and pork with cooking together, carrots have a unique aroma, you can lift the meat of the greasy, so that out of the burn, carrots, sweet and pink sticky, braised meat fat and not greasy, thin and not firewood, melt in the mouth, the children of the elderly love, my home every other day to do a back. The practice is actually very simple, only need to pay attention to a few tips, kitchen white can also make people love braised pork.

Preparation materials: 600 grams of pork, carrots, 3 dry chili peppers, anise, cinnamon, ginger, scallions

To do the braised pork, I generally choose to spend three layers of meat, burned meat taste fat and not greasy, lean and not firewood. Try not to choose pure lean meat, pure lean meat taste firewood.

First of all, cut the meat into 3 cm square, cold water in the pot, blanching. (Cold water in the pot, you can slowly cook out the blood in the meat. Avoid hot water in the pot, the meat surface heat solidification, it will lead to the inside of the blood can not come out)

After the water boiled, and then boiled for 5 minutes, skimmed off the froth, fishing up the meat drained water. (The water must be drained Oh, to prevent a moment of frying when the splash of oil to burn themselves.)

Heat a pan with a little oil and fry the meat until lightly browned on both sides to lock in the juices. The frying time should not be too long, not only to fry out the excess fat, but also to let the lean meat to lock the meat juice, so that the taste of the braised pork is tender and not greasy.

Add rock sugar, dried chili peppers, star anise, cinnamon, ginger, white onion, stir fry the flavor.

Add 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, stir-fry to color. I did not stir fry sugar color here, because stir fry sugar color is not good to grasp the fire, especially for the kitchen novice, easy to stir fry over, paste will be bitter, easy to lead to failure.

Add boiling water, not more than the meat, large fire boil, turn small fire cook 30 minutes, until the chopsticks can easily insert through the meat.

Add the carrot pieces, season with one and a half tablespoons of salt, bring to a boil over high heat, reduce heat to a simmer and cook for 20 minutes.

After 20 minutes, reduce the juice over high heat until the soup thickens.

Start the pot, put the shredded green onion garnish, delicious is ready! If you like it, you should try it!

When it comes to braised pork, I believe that everyone has a different memory of this dish, whether it is to satisfy the craving or to meet the nostalgia of the old days, it has an irreplaceable role. But I know that almost for many people braised pork belongs to the flavor of the mother, is our childhood scarcity of supplies, the mother in the improvement of food or festivals do a delicious meal, so for everyone is for childhood a very good memory. So even if life is better now, you can eat a variety of food, but when it comes to the most impressive should be braised pork, the red color is probably the best memory.

Now I have also learned the craft of my mother to do braised pork, more often than not I do to my parents and family to eat, today I will teach you to do this most familiar braised pork. The best choice for pork is to use fat and lean pork to do, slow fire fine stew, taste fat but not greasy, soft and sweet, melt in the mouth.

Ingredients: pork, scallions, cooking wine, soy sauce, soy sauce, soy sauce, salt, sugar

Steps:

1, pork clean, cut into 2 cm size of the square, scallions, cut into segments

2, pork into a pot of water over the meat blanching, put a little cooking wine, water boiling water to foam water control fishing

3, Pour a moderate amount of vegetable oil into the pot, add sugar, open low heat heating

4, sugar melting, slowly began to color, heating until the color was amber into the blanched pork, stir-frying until the meat color

5, add green onion, cooking wine, soy sauce, soy sauce and stir-fry evenly seasoning flavor

6, stir-frying for 2 minutes after pouring into the water, the water should be no more than the meat, the water is again boiled! After adjusting the small fire to cover the pot to smother

7, small fire to smother 1 hour into the appropriate amount of soy sauce, again cover the pot to cook for fifteen minutes until the meat can be used to gently poke through the chopsticks, and then turn on the fire to collect the juice, so that the juice can be thickened out of the pot

My tips to do the fat meat fat, not greasy, melting in the mouth, lean meat lean, not wood, the stewing of the meat of the fire Hou and the time to be sufficient, slow and careful stewing so that the ripe After that, it will have a sweet and crispy texture. I do braised pork and mom to do different places is almost mature before put the soy sauce, I feel will have a special flavor, you can try, of course, do not put is also possible.

To make a good braised pork, first of all, the selection of materials is also very important, to select the fat and lean with the skin of the five-flower meat, cut into 1-2 centimeters of the square (get the boss of the market to help).

Preparation of seasonings: scallions cut into sections, sliced ginger, rock sugar, salt, soy sauce, soy sauce, cooking wine, a pot of boiling water.

Prepare a large pot add cold water, put in the cut pork, add green onions, ginger slices, cooking wine, turn on the heat to boil after skimming the foam, fish out the pork spare.

Add a small amount of oil to the frying pan, add rock sugar, stir-fry over low heat until it becomes amber, add the pork, stir-fry evenly colored, add soy sauce, soy sauce, cooking wine, stir-fry evenly add green onions and ginger, and then add the boiling water did not exceed the meat, boil over high heat and turn to a small fire slowly simmering.

Stew half an hour or so add salt to taste, continue to stew until soft and rotten, turn the heat to juice, out of the pot sprinkled with chopped green onion decoration can be.

Ingredients: pork, thin leaves, oil, soy sauce, ginger, anise, green onions, rock sugar, soy sauce

1, ready to prepare the ingredients

2, rock sugar, anise and ginger ready

3, will be the first to cut the thin leaves into wide strips and then knots to do the spare

3, the first cut into wide strips and then knots.

4, wash the leaves with warm water and squeeze out the water, cut the pork into pieces and wash with warm water and drain

5, put oil in a pot, put the pork, when the meat on both sides of the frying to brown and pour out the excess oil

6, the pot into the star anise and ginger slices popping incense

7, pour the cooking wine

8, add soy sauce, old soy sauce

9, in the pot add boiling water, add the Baibi knot and rock sugar

10, finally add the small onion knots, cover the pot with a lid. Boil on high heat and then turn to low heat to cook for one hour

11, the pot opened after the first hundred leaf knot fishing, and then turn to high heat to collect the juice and then off the fire

braised pork practice tips

1, cool water into the pot into the pork can be cooked out of the blood and deodorization (spices to assist in deodorization), the texture of the pork cooked in cool water does not The meat will not taste like firewood.

2, the meat must be cooled before cutting, so that the fried sugar color is not easy to splash oil.

3, fried pork into the water stewing with boiling water, then into the boiling water meat will not shrink, cooked pork taste will not be firewood.

4, the stewing fire must be mastered, after boiling, adjust the medium heat stewing 15 minutes, and then adjust the small fire stewing about 45 minutes.

5, salt should be put into the stew after a good, salt in the cooking process will make the braised meat is not easy to soften, so must be in the stew after a good and then add.

I like a dish that is also more skillful, cooking process is as follows:

Pancake choose fat and thin, to make a good dish, the choice of ingredients must be serious.

Cut the pork evenly into 2.5cm size, cold water into the pot into the ginger and cooking wine blanching, water boiling can be fished out of the water standby.

fry over a little oil, put the pork pieces, stir out the fat, fry until slightly yellow sheng out, put 5 grains of rock sugar stir fry sugar color, until the rock sugar melting red into the meat stir fry, then sequentially into the ginger, scallion, garlic burst incense, into the soy sauce, a little bit of soy sauce, seasoning, cinnamon, sesame seeds and stir fry after adding water did not exceed the meat, boil over high heat, turn the heat to simmer for 15 minutes add salt to taste, continue to simmer until soft.

Turn on the heat to collect the excess soup, sprinkle with chopped green onions and fried white sesame seeds on the plate out of the pot. The color is red, crispy and soft, the family's favorite.

I'm in the process of getting certified in the field of gastronomy, and I'll be the first to publish an illustrated article once I'm certified, so stay tuned.

Braised pork is a popular dish that can be found all over the country, and the recipe is pretty much the same.

Ingredients: 750 grams of pork, 400 grams of wine, 25 grams of rock sugar, pepper, onion knots, ginger, salt. MSG appropriate amount, half a grain of grass jelly, 2-3 slices of fragrant leaves, a small piece of cinnamon, chicken broth appropriate amount.

Method: Scrape clean pork cut blocks, let go of the pot of water tight through the fish out, rinse with water. Frying pan on the fire put rock sugar fried into sugar color under the pork stir-fry color, pour into the wine, chicken broth, add onion knots, ginger, fruits, sesame leaves, cinnamon, cover the pot with a large fire to boil, slow simmering, to the broth is left in half when adding salt seasoning until the meat is soft and flavorful, the broth was thickened with oil, sprinkle pepper and monosodium glutamate from the pot on the plate.

The basic practice is not repeated chatter, say a few points:

1, meat to copy a little

focus: put a little wine, to fishy

2, popping the pot to put the rock candy

focus: the rock candy immediately melt away and then put the meat, the rock candy do not overcooked

3, soy sauce color

focus: Mr. pumping and then the old soy sauce, soy sauce to be fried!

4, stewed pot

focus: water once added, the longer the stewing time, the better the taste

5, with rice to eat eat

focus: be careful to burn your mouth

braised pork is a famous popular dishes, belonging to the hot dishes. With the meat as the main material, cooking tools to iron pot, casserole-based, sweet taste, fat but not greasy, can be called a classic dish in Chinese cuisine. Whether in high-end hotels, or in the ordinary family table, we usually see its figure.

Now this season the weather is getting cold, make a pot of braised pork, whether it is used to stew, or do the rice, are people can not refuse the earth's delicious. Good roast pork fat but not greasy, bite after bite. Want to burn well, sugar color seasoning sauce are very important.

To make pork as the main ingredient, it is best to use fat and thin three layers of meat to do. Before burning meat, first Nao water, note, is to boil a pot of cold water, and then put the meat into the water and meat together to boil, and then skimmed off the froth, note, not boil hot water and then put pork. This will force out the blood foam, and the meat will look good when it is burned. Next, put oil in the pan, stir fry the meat, put sugar, stir fry sugar color. This braised pork is sweet, the amount of sugar can be adjusted according to their own taste, first fried sugar color, the meat will be very bright.

The question of whether to blanch braised pork should be discussed on a case-by-case basis. blanching meat cold water in the pot is best, but also conducive to the meat block shaped. Waiting for the water to boil before the pot is not conducive to the flow of blood, and easy to burn the meat at once. The main purpose of blanching is to remove the inside of the blood and other dirty things and shape, if it is fresh pork many times with cool water on the outside can be, if it is from the supermarket or ordinary meat store to buy, it is recommended or blanching.

Food

Material

500g of pork with skin

30g of rock sugar

20ml of soy sauce

5ml of soy sauce

a handful of scallions

ginger

5ml of oil

10ml of cooking wine

Do

Method

The first thing to do is to make sure that you have the right ingredients.

1. Prepare a piece of skinned pork

2. Put the pork into the pot of cold water and boil removed (dehairing and cutting into pieces is easier to operate), washed, cut into small pieces and then prepare a pot of cold water, put the meat into the pot, and the water to boil skimming off the floating minerals, the meat out of the draining meat, before the meat to burn the water, Nao water, note that is a pot of cold water, and then put the meat into, water and meat to boil, and then put the meat into, and then put the meat into. Water and meat boiled together, and then skimmed

3. clean frying pan, put about 5ml of oil, under the onion and ginger burst incense

4. into the pork stir fry, stir fry, put 10ml of cooking wine, to fishy, and then add about 30g of rock sugar (Shanghai taste) stir fry until the sugar melted, meat slightly caramelized

5. 20ml of soy sauce, a small bowl of water, simmer until the meat is crispy and juice can be

Braised pork is one of the hot dishes recipes. To the production of pork as the main material, braised pork cooking skills to casserole-based, fat and thin, sweet and fluffy, melt in the mouth. Braised pork is widely spread throughout China, is a famous Popular dishes

Raw materials: fine pork, stewed meat packet, green onions, rock sugar, tea.

Seasonings: green onions, ginger and garlic, star anise, cardamom, nutmeg, cinnamon braised pork skin, coriander, tangerine peel, dried chili peppers, sugar, salt, soy sauce, shaoxing wine.

Step 1. cut strips of pork into cool water to blanch the blood end.

Step 2. Blanch to set. (Do not cut a good block and then blanch, so that the burning of the braised pork is not type. The burned out can not be beautiful)

Step 3. Fished out and cooled cut the same large square (larger eat up addictive);

Step 4. pan put a little oil, sautéed onion, ginger and garlic spices;

Step 5. into the meat block stir fry (stir fry the meat in the oil);

Step 6. pan put a little oil pour sugar stir fry sugar color;

Step 10. Finally add soy sauce color, add salt to taste;

Step 11. Into a deep pot, add boiling water to the pot over high heat to skim off the froth, change to low heat and burn for 45 minutes;

Step 12. Back to the frying pan over high heat to put icing sugar so that the juice can be thickened out of the pot, shallot section garnish. (Juice thick flavor, poured on the rice more than addictive.)

Tips

The practice of braised pork will vary slightly from place to place. The South is used to using soy sauce (soy sauce) color, while the North prefers to stir fry sugar color. Raw materials are generally used to choose 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). Can be put into the cabbage, tofu, potatoes, carrots and other vegetables to cook and stew together, can change a variety of delicious stew dishes.

It's best to use rock sugar in stews, as the color is brighter and better looking than white sugar, and the taste is better too.

Braised pork is my best, had a first prize in the neighborhood property competition, the specific method is to buy pork cut into squares, blanching, cool water in the pot, skimming the foam first blanching for three or four minutes, fish out, with a toothpick in the fat place to tie a few, and then blanch for five or six minutes, fish out of the oil frying out of the oil, sautéed sugar color, seasonings, cinnamon, sesame seeds, onion, ginger, salt, sugar, soya sauce, soy sauce, barbecued meat Seasoning, oyster sauce, add beer and simmer on low heat for forty minutes, and collect the juice on high heat. If you use a pressure cooker, add less beer, the same seasoning, simmer for twelve minutes, the gas natural release can be