Thanks! Glad to answer your question.

When it comes to braised pork, of course the sugar should be put in first, and then the salt.

In China people cook all kinds of food after repeated arguments. Today's braised meat not after the appearance of red and fresh. Appetizing, and the meat is tender and smooth mouth. Basically, it is the first to put sugar to stir-fry the color of sugar, add the meat, and wait for the meat to have 8 mature before adding salt.

Finally, we will recommend a few more braised meats from different regions:

Lao Ban Chang Braised Pork - burnt on the earthen stove, the meat is crispy and soft, with a gelatinous aroma.

Mao's Braised Pork---that's what Grandpa Mao likes to eat, and a bite can bring out three layers of texture: the lean meat's leanness, the fat's softness, and the skin's inclusiveness.

Benbang Braised Pork --- this is a Shanghai specialty, eat up the meat skin dip sticky, the aroma of ham, layered, moist and not greasy.

Above is my answer to you, whether you are satisfied, welcome to pay attention to the comments.

Do braised pork in the end first salt or sugar?

There are many ways to make braised pork, homemade and professional, let's say the homemade way, each family has their own way of doing it, and there is no 100% standard answer.

Different practices, different order of salt and sugar. When I make braised pork, I put a little bit of salt in first to increase the base flavor. When you eat it, the top is sweet and there will be a little bit of salt flavor inside, so it won't be too greasy, and the taste won't be purely sweet. I just did a video on braised pork a few days ago, so if you like it, you can click on my avatar (Chengdu Home Cooking) and see how I make braised pork.

Hello, I'm an explorer, I'm glad to answer your question, we recommend you to put the sugar first and then stir fry the sugar color, I recommend you this secret braised pork below, it's fat but not greasy, super delicious!

Some friends, as soon as I heard that there is fat meat instantly uninterested, "can not eat fat meat, look can not stand", in fact, braised meat to do a good job, the meat is completely fat and not greasy, the entrance is melting, full of mouth fragrance.

Ingredients

Pancake

Scallions

Garlic

Ginger

Seasoning

Icing Sugar

Cinnamon

Anise

Incense Leaf

Wine

Salt

Soy sauce

Dark soy sauce

Practice

1?Five-flower meat washed, cold water in a pot, pour cooking wine, two slices of ginger, blanch 5-8 minutes of water, skimming the blood froth, sufficiently deodorized, stereotypes.

2?After blanching, cut into small pieces and spare.

3?Start a pot of oil, add about 10 grains of rock sugar, simmering sugar color, be sure to diligently stir, slowly see the brown sugar dissolved, from the big bubbles into small bubbles, the color from yellowish into red dates, red dates can be, the color of the sugar color is just right, the taste of the sweetness of the moderate, the simmering color is too deep, then the taste will then become burnt and bitter.

4?Down into the cut pork, adjusted to medium heat, stir fry 30 seconds, so that the sugar color evenly wrapped each piece of meat.

5?Add two pieces of star anise, a few fragrant leaves, a piece of cinnamon, garlic, two pieces of scallions, ginger and stir-fry until the ingredients are cooked fragrant.

6?Add a spoonful of soy sauce, two spoons of soy sauce, simple stir fry.

7?Add the right amount of water and meat in the pot a flat can be, high heat to boil, adjust the fire cover and stew slowly for about 30 minutes, in the middle of the appropriate stir-fry, so as not to stick to the bottom.

8 When there is less than 1/3 of the soup, add half a spoonful of salt (like sweet mouth can be ignored) adjusted to high heat juice, because of the cause of the icing sugar juice will be very fast, so you have to keep stirring.

9?A few minutes later, the soup reduces, you will find that the cloudy soup becomes crystal clear, which is why we do braised pork fat but not greasy, greasy grease are stewed out.

Juice off the fire, but do not be in a hurry, cover the pot and simmer for 5 minutes, so that the flavor is fully locked in the meat, and then open the lid, sprinkle a handful of green onions a handful of sesame seeds garnish, delicious finish.

1. Slow simmering water to add warm water, cold water will be meat tight, difficult to taste and affect the taste.

2. Stewing time must be small fire, time can be long but can not rush.

3. Do not immediately out of the pot, cover the lid and simmer for five minutes so that the meat will melt in the mouth, soft and not greasy.

I'm glad to answer this question, my answer is to put the sugar first. Because the first step in making braised pork is to fry the sugar for color, I'll share how I make braised pork.

1 Prepare ingredients: 300 grams of pork, 50 grams of rock sugar, 1 onion, 3 star anise, ginger.

2. Pork cut into evenly sized squares, scallions cut into pieces.

3. Cold water in a pot, down into the meat and cooking wine blanching, blanching the meat out of the water to control the water. The pot of oil, into the rock sugar slowly stirring until the rock sugar melting bubbles, under the five-flake stir fry, and then under the salt and soy sauce, stir fry until each piece of meat are colored under the ginger, star anise, scallion segments together with stir fry, and finally into the appropriate amount of filtered water, boil on high heat and then change to a small fire on the stew for a 1 hour can be out of the pot.

This makes the pork fat but not greasy, full of flavor.

I am Shen Xiaoyi, very honored to answer this question.

I did not put salt in the braised pork, mainly put the yellow rock sugar, before the big fire juice.

The main seasonings are as follows:

Ginger, scallion, star anise, cinnamon, coriander, red yeast, red currant rice, oil, light soy sauce, dark soy sauce, yellow rock sugar.

Above is my answer, if you have better ideas or suggestions, welcome to the comments section message oh, welcome to pay attention and @ i Shen Xiaoyi, we eat well and love well together.

Fried braised pork, you should put sugar first, then salt. The specific method is like this:

Cut the five-paneled pork into two-centimeter squares or rectangles, and then blanch it in boiling water for about three minutes to remove the floating foam, and then serve it up for later.

Preparation of rock sugar a little (sugar honey can be), pepper ten grains, anise one, a fragrant leaf, a small piece of cinnamon, millet pepper five (can be put can not be put) cut circle, ginger slicing, garlic slicing, old soy sauce soy sauce a little wine, salt, chicken essence moderate, a small green onion.

Start a pot of boiling oil, oil is hot and pour out. (More this step, the meat does not stain the pot) and then add cool oil, put the rock sugar small fire melted open froth, pour into the pork, stir fry for half a minute, open small fire into the ginger and garlic, millet pepper, small onions whole into the pot, pepper leaves star anise cinnamon into the pot, salt, soy sauce soy sauce wine into the pot, open the fire, add water to stop the meat on the level. After the water opened to change to medium-low heat for forty minutes that is cooked, use chopsticks to clip out the small onions, into the chicken stir out of the pot on the plate.

The above practice is for reference only.

Putting sugar is to increase the taste of aftertaste! As the saying goes, salt is the first of all flavors! Sugar can be fried into sugar color to increase the appearance of the ingredients, but also increase the taste of the ingredients!

1, clean pork, the whole strip into the boiling water in 30 seconds;

2, put out under the tap rinse to cool through, cut thick pieces, put into the boiling water pot in the boiling water for 30 seconds; once again put out under the tap rinse to cool through, put into the boiling water pot in the boiling water for 30 seconds, drain;

3, the pot of oil, cold oil into the cinnamon, sesame leaves and star anise, stir-fry the flavor over low heat;

4, add the pork and stir-fry until both sides are slightly browned, and then, add the rock sugar, straw mushrooms old soy sauce and soy sauce, salt, stir-fry evenly, so that each piece of meat are colored.

5, add hot boiling water that does not exceed all the ingredients, no need to cover the pot, boil over high heat, skim off the froth; add ginger and jujubes, boil over high heat and then turn to low heat and simmer for 40 minutes ~ 1 hour. Then collect the juice over high heat.

First put the sugar, a little bit more sophisticated it is best to stir fry the sugar color

Stir fry the sugar out of the caramel color, the braised meat do not need to put the old soy sauce, the color of the braised meat is very important to make people look appetizing

Preparation is in place, and the other left to the time and temperature, come out of the dish is absolutely good

First, blanch the pork, burned with a hot pan and then continue to the next step, the next step, and the next step, the next step. This burning out of the braised meat is more Q have taste, not rotten paste

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Fried braised pork is a favorite dish.

When frying braised pork, put sugar or salt first? This step to get it wrong, no wonder the meat faggot is not flavorful

Pork is too common on our table, regardless of your cooking skills, as long as you will burn a few dishes, there must be one of them and pork related. Fried, fried, stewed, braised, sweet and sour, steamed, all delicious. In pork, everyone chooses to do the most dishes should be counted on the pork. Pork is from the belly of the pig, good pork, a layer of fat layer of lean, layers, that is, what we call fat and lean. No matter how you do it, it is juicy and tender to eat. Usually we will choose to braise, but the process of braising must not be sloppy, a little inattention, the fire is not enough or not enough seasoning, the taste is not enough to highlight the characteristics of the meat. One important point, that is, the moment of frying braised meat, is the first salt or sugar first good it, this step to get it wrong, no wonder you fried into the meat Chai is not flavorful.

The first thing you need to do is to get your hands dirty. These two phones may be able to give you the answer!

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After cutting the meat, burn a good oil can be fried meat in the pot. Never rush, although it is fried meat, but in order to make the meat doubled flavor, must first marinate meat. The general misunderstanding of everyone lies in the indirect frying of meat, ignoring the process of marinating. In the container put on the wine and ginger, put the cut meat slices in, and then hand back and forth a few times, so that the meat becomes more flexible, so that the seasoning more evenly soaked into the meat. Let the meat marinate for about half an hour, and serve the marinated meat. Remember to wash the marinated meat with water before serving, in order to remove the wine and ginger from the meat. If you blanch and cook the marinated meat indirectly, it will give you a bitter flavor to the pork.

Cooked meat, drain the water, it is fried. Hot pan with oil, under the meat, this is everyone's usual steps. Everyone knows to do the meat necessary to put sugar, this step is also very critical, so in the pan before, participate in the sugar, a little stir fry, so that the soup becomes more thin. This is a big misunderstanding of everyone, put sugar at the wrong moment. Stir frying meat before waiting for the oil to heat up, the fire will be slightly reduced, then put the sugar at once, sugar in the hot oil complete melting, and then into the meat, the fire is adjusted to the big, agile stir-fry, because the oil has been with the sugar viscosity, in order to avoid the meat sticking to the pot. When the meat in the pan stir-fried stir-fried flavor, meat in the fat has also been stir-fried into, so that do into the five-flake meat will have fat and not greasy taste.

Usually when frying meat, everyone in order to make the meat doubled flavor will first put a variety of seasonings, especially salt. After the meat is cooked, the salt flavor has been immersed in the meat, and then participate in other vegetables, the flavor of the vegetables will not be immersed in too much salt, the balance is just right. This is always a misunderstanding of our fried meat. After adding salt to the meat, it will start to dehydrate, the sooner you add salt, the more firewood will become the texture of the fried meat, the complete loss of the original tenderness of the meat. This is why we out of the meat tastes dry and hard, or often said that the meat fried old. When the meat is fried, don't be afraid of trouble, to serve the meat, another pot, and then fry the side dishes, and finally, then stir fry the vegetables and meat together.

Avoid the three mistakes that everyone used to stick to, you can also try, will certainly be able to do to stir-fry a plate of chef-level braised pork.