There are many specific ways to make braised pork. A few methods are provided for reference only

(1)

Cut the pork belly into small pieces, square, each piece There is skin, fat and lean meat, boil a small pot of water, put the meat pieces in and cook for 5 minutes to boil out the blood and foam, take it out, rinse it and drain the water.

(In fact, you should put the meat in the pot, fry it, force out the fat in the meat, and fry until the meat is golden brown on all sides)

The flat bottom is not Pour a little oil into the pan, add 2 tablespoons of white sugar, stir-fry slowly over low heat. When the sugar turns into syrup and gradually melts and stir-fries into light brown, pour in the meat pieces so that each piece of meat is coated with sugar color, and add cooking wine 2 tablespoons, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 3-5 dried chili peppers, 2 small cloves of star anise, 1 piece of cinnamon, 2 green onions, warm water to cover the meat, bring to a boil over high heat, cover and turn to low Slowly simmer for about 1 hour. Check the fire every 20 minutes and use chopsticks to turn the meat. In the last 10 minutes, about 2/5 of the soup is left. Turn to high heat to reduce the juice. , shake the pot gently to prevent the bottom from being scorched. When the sauce thickens, the oil is thick, and the sauce color is sufficient, the braised pork is ready.

Three ways to cook braised pork

The first one

1. Put the bought pork belly (the kind of lean meat and fat meat that have been stacked in layers) ) cut into 1 cm square (no matter the thickness, just length and width);

2. Put oil in the pot (add more), heat it and add a spoonful of sugar (white sugar is also acceptable) (you can add more) point) and fry until it becomes mushy (there should be thick smoke coming out of the pot at this time, don’t be afraid). Pour in the cut meat and seasonings (thick slices of ginger, garlic cloves (do not break them), cinnamon, dried chili, star anise, orange peel (not tangerine peel)), stir-fry over high heat for three minutes, when the meat becomes 3. Add an appropriate amount of salt, one spoonful of dark soy sauce, 1/5 spoonful of vinegar, half a spoonful of sugar, two spoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged 3. mm, bring to a boil over high heat (it starts to smell fragrant);

4. Pour into the stew pot and simmer over low heat for 1 and a half hours. At this time, the soup should be very little and thick (if there is too much soup, you can use high heat) Collect the soup, but stand aside and watch), add green peppers (not very fat bell peppers), add some coriander, then taste for saltiness, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and eat another piece secretly without others knowing.

The second type

Braised pork can be said to be a common dish. Different places and different people have different recipes.

When buying meat, be sure to buy pork belly with the skin on. Fatty meat and lean meat are basically half and half. Be sure to buy pork belly with the skin on, otherwise you won’t make it at all.

Wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Just take the pot and pour an appropriate amount of oil (I use peanut oil). When the oil is hot, put the meat into the pot and fry! The process of frying is indispensable. Firstly, it removes the lard from the fat meat so that it does not taste greasy. Secondly, it can increase the flavor of the meat (personal experience...the fire should not be too strong) and fry until the outside of the meat is slightly golden. , cease fire, take out the meat and pour out the oil.

Take another pot, pour an appropriate amount of oil, add onions, ginger, and peppercorns and stir-fry. Special reminder: add garlic, pat it lightly, peel it, do not cut it, put it in whole, at least one head, together Stir-fry until fragrant, and then very important - don't forget to add sugar! Rock sugar is best, white sugar is also acceptable, at least 1 tablespoon (I put 2 tablespoons), don’t be afraid of adding too much, meat loves sugar. Then pour in soy sauce, not too much. Be quick or the sugar will burn.

After the juice is boiled, pour in the fried meat, stir-fry, pour in water (bone soup is best, but unfortunately I don’t have time to cook it), and then - put it in the pressure cooker! (If you have time or don’t have a pressure cooker, simmer it slowly, at least for an hour. The simmering the better, don’t forget to add water during this period).

The water in the pressure cooker should be enough to slightly cover the meat. Add salt, add aniseed, bring to a boil over high heat, cover and simmer for 25 minutes, then stop the heat and let it cool naturally. When the pressure is gone, open the cover, then turn on the heat again to reduce the juice. When the juice is thick, , add a little MSG, stop the heat and cook, it will be fragrant