The practice of braised pork varies from place to place, and it is a feature in some places. A good cook can make delicious and beautiful braised pork. The practice of braised pork includes: spiced braised pork, southern braised pork, tea-flavored braised pork, and braised pork mixed with yuba. The following is my collection, please refer to the landlord:

1, the practice of spiced braised pork

Materials for making spiced braised pork

Ingredients: pork (fat and thin)1000g.

Seasoning: Amomum tsaoko 2g rock sugar 2g soy sauce 5g pepper 3g pepper10g ginger10g star anise 5g cinnamon 2g yellow wine 5g salt 5g chicken oil 30g scallion10g ginger 4g lard (refined)10g sesame oil 5g.

Practice:

1. Scrape and clean hind leg pork or fat and skinny meat, and cut it into three pieces. Boil it in boiling water to remove blood.

2. Put the wok on high fire, add lard and crystal sugar residue, stir-fry until the sugar residue melts and bubbles (not too deep or too shallow), add onion, ginger, refined salt, soy sauce, Shaoxing wine, etc. At the same time, put pepper, pepper, star anise, Kaempferia Kaempferia, Tsaoko and cinnamon into a spice bag made of clean cloth, put it in a pot and boil it.

3. Boil the pork in brine, then use low fire to marinate the pork until it is fragrant and rotten. When eating, cut it into pieces and pour in a little soy sauce and sesame oil.

2, the practice of ordinary braised pork

Materials for braised pork

Ingredients: 800g pork (fat and thin).

Seasoning: pepper15g star anise10g salt 5g ginger10g.

Braised pork practice

1. Cook pork (preferably pig's butt tip) and cut it into thin slices.

2. Smash ginger pieces and put them in a bowl, then add pepper, aniseed and refined salt, brew them with boiling water for use as brine, cover the bowl and stew for a while, soak the meat slices in the brine for 20 minutes, then take them out and put them on a plate.

3. The practice of braised pork with Qu wine

Materials for making braised pork in Qu liquor

Ingredients: pork tenderloin1000g

Seasoning: Daqu Liquor100g cooking wine 50g salt 20g monosodium glutamate 5g scallion 5g ginger 5g pepper 2g.

Practice of Braised Pork in Qujiu

1. Clean the pork, blanch it in boiling water, remove it for a while and wash it.

2. Put a proper amount of clear water in the pot, add yellow wine, onion, ginger and pepper, put the pork into high fire and boil it, skim off the floating foam, cook it with low fire until it is 80% ripe, take out the meat, put it into a bowl, filter the raw juice, pour it into the bowl, then add Daqu liquor, refined salt and monosodium glutamate, and cover and soak for 2 hours.

3. Take it out when eating, cut it into thin slices, put it in a basin, and pour it with marinade.

Tip: Cooking wine is also called yellow rice wine.

4. The practice of tea-flavored braised pork

Materials for making tea and braised pork

Ingredients: pork ribs (pork belly) 400g.

Seasoning: star anise 2g yellow wine 1 0g salt 5g white sugar 2g pepper 5g tea 20g monosodium glutamate1g.

Tea braised pork practice

1. Scrape the pork belly with skin, cut it into pieces with a length of 6.5 cm, a width of 3 cm and a thickness of 1 cm, put it in a boiling water pot, blanch it until it breaks, wash it, and tie the tea with gauze for later use.

2. Put the pork in a pressure cooker, add star anise, pepper, jasmine tea, Shaoxing wine, white sugar, refined salt and clear water (2/3 of the meat is immersed), cover it, use a large fire until the steam limiting valve rings, immediately switch to a low fire for 20 minutes, then open the lid after the steam is exhausted, and add monosodium glutamate to make it. If it is stewed in a casserole, the heating time should be extended.

Tips for making tea braised pork

1. It is advisable to choose pork belly with skin, which has good water holding capacity and tender meat.

2. It is advisable to use fresh tea and put the tea into gauze bags for cooking, which can make the dishes not only absorb the fragrance of tea, but also be bright and beautiful.

5. The practice of Nanwei braised pork

Materials for making Nanwei braised pork

Ingredients: 500g pork ribs (pork belly).

Seasoning: soy sauce 45g salt 8g allspice powder 3g ginger 2g yellow wine10g marinade 250g white sugar10g monosodium glutamate 2g cinnamon 5g scallion 4g ginger 2g sesame oil10g.

Nanwei braised pork practice

1. Choose pork with skin and three layers, cut it into 8 cm square pieces, soak it in cold water to the full, and scrape the meat surface.

2. Put the pork in a clean pot over medium heat, add water (submerged pork pieces) to boil, skim off the floating foam, add brine after boiling for 1 hour, and add soy sauce, white sugar, refined salt, Shaoxing wine, onion slices, ginger slices, garlic, spiced powder and Fructus Amomi 1 g wrapped with gauze.

Tips for making Nanwei braised pork

It's better to choose thin-skinned pork with five flowers and three layers. cook the meat is rotten to 50% with low fire, and then marinated with low fire, which is thorough, mellow and delicious.

6, the practice of silver wire braised pork

Materials for making braised pork with silver thread

Ingredients: 750g pork rib (pork belly).

Accessories: 200g mung bean sprouts.

Seasoning: star anise 25g soy sauce 200g scallion 40g lard (refined) 20g yellow rice wine15g white sugar 50g ginger 30g sesame oil 50g.

Braised pork with silver thread

1. Scrape the pork belly with skin, put it into boiling water, boil it until it stops growing, and wash it. Remove buds and roots from bean sprouts, and wash it.

2. Put the wok on a high fire, scoop in lard and heat it, add in onion and ginger pieces, stir-fry until fragrant, add soy sauce, Shaoxing wine, sugar, star anise and water, add bamboo grate after boiling, put pork on it and cook for 2 minutes, then simmer for about 1 hour until crisp and rotten.

3. Move the pan to high heat, add bean sprouts and cook until cooked, collect the thick marinade, and brush the skin with sesame oil. When eating, cut into thin slices, put them in a plate, surround the bean sprouts, and pour the original juice and sesame oil.

Tips for making silver silk braised pork

1. It is advisable to choose pork belly with skin, which has good water holding capacity, tender meat quality and rich gum in pig skin, which can make dishes sticky and delicious. 2. Bean sprouts should be cooked intermittently and not soft and rotten.

7, the practice of yuba braised pork

Materials for making bean curd mixed with braised pork

Ingredients: 500g pork (lean) and 350g oil skin.

Seasoning: green onion10g ginger 5g salt 4g monosodium glutamate 2g white sugar 2g star anise 2g cooking wine10g sesame oil 5g.

Method of mixing braised pork with rotten skin

1. Wash lean meat in clean water, add ginger, onion, salt and cooking wine for 2 hours.

2. Soak the cured meat in water, then put it in a brine pot to marinate, air-cool and slice.

3. Tofu skin (oily skin) is soaked in water, changed to grow into slices, marinated in a brine pot until it tastes delicious, and put on a plate together with the meat slices.

4. Sprinkle with the flavor juice and brine mixed with salt, monosodium glutamate, sugar, spices and sesame oil.

Tips for making braised pork with rotten skin

It is best to put the tofu skin and meat slices longitudinally at intervals when loading, and less salt should be put in the halogen products when they are convex hemispherical sauce.