Several ways to make braised pork The simplest way: on the good pork, boiling water blanch to remove dirt, cut the size of the mahjong pieces, into the pot of cold water, remember that the water needs to be no more than a piece of meat, large fire boiling, skimmed off the foam, into the wine, cooked to eight mature, into the soy sauce, and then rolled into the sugar (in fact, brown sugar sugar icing sugar can be, look at the convenience of the individual material), change to a small fire and slowly simmering, this time, we need to pay attention to flip, to prevent the pot from sticking to the broth to Thickness can be, so this simple to the extreme braised pork will be completed. Unique braised pork: 1. Heat the oil, put two spoons of sugar and two fresh ginger (a big block) cut into the ginger into the stir-fry for a few moments. 2. 2. put the pork cut into pieces together and stir-fry until the color becomes yellow, oil is also stirred out a lot. 3. add water will be more than enough to cover the meat. 3. add water to cover the meat, add a little soy sauce, salt, two taels of vinegar (two taels!), four or five cloves. Add a little soy sauce, salt, two taels of vinegar (two taels!), and four or five cloves. 4. 10 minutes before the start of the pot, you can add carrot pieces. 5. 5. When the water dries up, start the pot. The ginger is even better than the meat. family heirloom braised pork: method: one kilogram of meat, cut into two or three centimeters square pieces, and then cut a few cuts on each side (in order to taste, if lazy can save), with a good soy sauce (soy sauce), add sugar, scallions with a sauce, the meat into the feed on the two hours (it is best to turn it over from time to time). Boil half a pot of oil, wait for the heat of the meat pieces one by one into the fried about half a minute, remove. Boil half a pot of water, add star anise, Chinese spices, and the sauce, wait for the water to boil and add the meat to simmer for one hour. Characteristics: meat flavor and very fluffy. Key: add more green onions, fried to the point (do not pour all the meat in one gas, that will become fried meat) Disadvantages: frying meat smoke is very large, no powerful hood will be a long time. Braised Pork (Chinese New Year version): Main Ingredients: Fresh pork (hip tip, with skin) 1000 grams, 500 grams of chicken thighs, Accessories: ginger, green onions, cardamom, red curd, seasonings, salt, white wine, Practice: Pork cut into pieces (2cm long, 1.5cm wide), chicken thighs chopped into small pieces, put into the cool water, heated until the water boils, fished out of the chicken pieces of pork pieces, drain; Iron pot pour the oil, sugar, heating, with a spatula, stirring constantly, until the oil and sugar mixed color. Keep stirring, until the oil and sugar mixture darken in color, bubbles; after a minute, put the chicken pieces, pork pieces, stir, pour soy sauce, stir, add water, add accessories, cover, high heat until the water boils, reduce the heat, occasionally turn with a spatula, and slowly simmer. Add a dish of kimchi. Braised Pork: Buy pork with skin, be sure to have fat and lean, otherwise the lean meat will burn out like dry wood. Cut the meat into walnut-sized pieces, each piece should have fat and lean, do not cut small, because the meat stewed for a long time will become small. Cut the green onion, ginger and garlic into pieces and set aside. Cut the meat clean, and then put a little bit of vegetarian oil in the pot, put the meat into the sauté, the fat meat inside the oil fried out some of the time, see 70% of the area of lean meat have become white, in the pot to put ready onion, ginger and garlic, and add soy sauce, cooking wine, amount of more, but pay attention to the taste, do not need to put the salt, soy sauce seasoning on the line. Vinegar one or two drops to fishy flavor, a little sugar, there is a Coke put some of the best Coke, and then you can also put a little bit of dried chili down. Add water to start stewing with the fire, keep adding water, do not burn the pot dry, need to stew for a few hours, until the skin of the meat part of the chopsticks a poke on the rotten until this time the fat meat is the most delicious, fat and not greasy, the skin of the meat is delicious to raise Yan, lean meat oil, the highest realm! Braised meat of the family method: Generally speaking, restaurants or other places of braised meat practice is more complex, difficult to fully realize at home, here put forward a family production methods. First of all, choose: some pancetta, cut into pieces 3 cm long and 1 cm wide, as uniform as possible. Remember to remove all the hair and wash it with water. (Otherwise the meat has a strange flavor) Secondly, prepare the seasonings: scallions, cut into sections; garlic, each petal only cut a knife; ginger, cut into pieces; pepper, a number of; spices, two; cinnamon, a small piece. Put these in a bowl and set aside. Third, take an iron pot, put it on the fire, add water, boil, put the meat into the pot, remove the foam, wait until the meat is slightly hard, take out, drain the water. (This can also remove the strange flavor of meat) Fourth, take a casserole, add a little water, put on the fire. Fifth, take an iron pot, put on the fire, pot hot, add oil, oil hot, add some sugar, at this time, the spatula to keep stirring, when the oil froth turn up and go down at the moment, into the meat, keep turning, so that the meat evenly colored. (Sugar fire Put dipped? (Otherwise very difficult to eat) sixth seasonings into the pot, stir fry, slightly add a little soy sauce. Seventh, put the meat into a casserole dish, add green water. Cook. Eighth boil, turn off the heat, about 50 minutes. Ninth, add wine, salt, and cook for another 15 minutes. Tenth, serve and eat! You need to know the right amount of each part of the ingredients, and practice a few times, it will be better. This method is very suitable for home production. Braised meat: a piece of meat first put in a frying pan fried, so that the skin and fat part that can go to the oil can also be fried crispy some eat head. Fry the meat out and put it aside. Then put some dried chili peppers, onions and ginger into the frying pan to fry, and then pour the meat in. Then put some yellow wine, more sugar, less salt, I always think the key to braised pork is in the soy sauce! Use straw mushroom Sriracha, a little goes a long way for color and flavor. After the soy sauce, you can also add some vinegar, but not too much. Don't forget to add two star anise. After everything is done, stir-fry for a while, then add water when the oil is boiling. This water is very important, not too much, if too much, it will be soupy. Put a spoonful at a time is enough, as long as the meat does not stain the pot can be. Then open a small fire, slowly burning, remember to turn over a few times in the middle, when the water is not enough to add a little bit of water. This covered the lid of the pot back and forth for a few hours, it is estimated that it is done - so that the roasted meat burned out of the color is particularly bright, the taste is enough, the most important thing is that the meat inside the oil has definitely been boiled out, eat up the texture must be first-class! Don't have another flavor: the first to fry sugar color, soy sauce in moderation, such as sugar color fried color heavy, soy sauce can not put, sugar color and soy sauce color is different, sugar color is brighter than soy sauce red, not black, spices do not too much, a little on it, do not take away the flavor of the meat Second, flat frying onions and ginger, put the spices stir-fried, put the blanched pork, flat frying put the color of the sugar. Put yellow wine. To put two two or so, and then put the most important two pots of head General to no more than meat so far. The most important thing is not to put a little water. The small fire to make it more natural. The result will be different from what you eat outside. The color is very red. There is a slightly simpler way to do it, choose the pork or pork ribs, after the oil is hot, put the meat into the stir-fry a little, only until it is golden brown, then put some carrot pieces. (It absorbs some of the oil, and the roasted carrots are better, a little sweeter.) Pour some soy sauce with some sugar, put some more water and start to simmer until the whole room is filled with the aroma of braised pork, then taste and put some salt and MSG, start the pot. Another way to do it: There are many ways to cook braised pork, the key is to cook all the oil out of the fatty meat. Sugar coloring is also critical. 1. Cut the pork into mahjong-sized cubes and cook them in a pot for ten minutes. Then wash the meat with cool water. 2. Put a little oil in a frying pan, put some sugar, wait for the sugar to melt slowly, stirring in one direction at an even speed, when the sugar melts and bubbles, pour the meat into the pan and stir fry, so that the sugar hangs evenly on the meat. This step is called sugar coloring. 3. Put water in the frying pan. The meat should not be more than two fingers. Put four green onions in the pan, cut into sections; ginger a number of slices; two fruits of grass; anise eight; salt: sugar: monosodium glutamate ratio is 2: 3: 2; if the color is not enough, put a little soy sauce on the color. 4. turn on the heat, after the pot is open, turn to medium heat, stew at least 40 minutes, and so the meat cooked until very soft can be (take it is not sure if, with the hands of the pinch can be). Note: 1. After all the ingredients are added to the pot, the soup should taste a little salty. 2. 2. The fire should not be too high, and the soup should be slightly boiling. Otherwise, the water will evaporate very quickly and the soup will be very salty before the meat is ready. Meat cooked for a longer time, a little softer will be delicious. Luoyang braised pork preparation: different from the familiar braised pork preparation. It has to be boiled, fried, soaked and then steamed to make the dish, which is characterized by brownish-red color, wrinkled skin, rotten meat and mellow aroma. At present, Luoyang braised pork has two production methods, now introduced to you. The first method: Raw materials: skinned pork 500 grams of ginger 20 grams of scallions 30 grams of anise 1 salt, stalks of ginger and scallions, cooking wine, monosodium glutamate, soy sauce, sugar color, fresh soup, salad oil, appropriate amount of method: 1. Pork clean, put into the addition of stalks of ginger and scallions and cooking wine in the pot of water boiled to the break of the raw, fish out to sop up the skin water, while hot, in the skin on the surface of the uniform sugar color, the original broth to stay with. 2. frying pan on the fire, injected salad oil burned to 60% hot, will be pork skin down into the pot, cover the lid, deep-fried to the pot of crackling sound to reduce the color of the meat was brownish-red, fish out into the original broth soak, to the skin of the flesh wrinkles, and then fish out to dry the water, cut into 9 cm long, 0.5 cm thick slices. 3. take a steam bowl, the pork slices (skin down) into the bowl was a letter-shaped, and then put on the ginger, scallion and star anise, seasoned with refined salt, monosodium glutamate, soy sauce, fresh broth on a good sauce, and then on the cage with high-flame steaming to soft when taken out, picking off the ginger, scallions, anise is not used, will be steamed in a round plate bowl, that is, into the bowl. The second method: Raw materials: skinned pork 500 grams of radish 200 grams of 20 grams of yellow sauce onion ginger onion 50 grams of salt, cooking wine, monosodium glutamate, soy sauce, sugar, tofu milk, salad oil, each appropriate amount. Method: 1. radish cleaned and cut into slices, and cleaned meat together, into the addition of green onions, ginger and scallions and cooking wine in a pot of water until the meat is broken after fishing, radish soup to stay. 2. frying pan on the fire, inject salad oil to 60% hot, the flesh skin side down into the pan with the lid on, deep-fried to the pan burst sound reduction and meat color is brownish red, fish out into the radish soup soak, to the flesh skin wrinkles, and then fish out to dry the water, cut into 9 cm long, 0.5 cm thick slice. 3. will be pork pot, add salt, cooking wine, monosodium glutamate, soy sauce, sugar, bean curd milk, soy sauce and mix well, arranged into a steam bowl in a letter-shaped (skin down), and then on the cage with a high-fire steaming until rotten, removed from the buckle in a round plate, that is, into. Note: the second method is the folk method. Although the skin surface is not smeared with sugar color, but because of the radish itself, the amount of sugar in the radish soup cooked pork, after frying the skin red color, color is better than the previous method made of braised pork.