When making braised pork, there are many taboos on adding seasonings. Instead of trying to find taboos, it is better to simply write down what seasonings can be used.

The aroma of braised pork is only that of meat! It should not have any taste other than that, which is the best braised pork.

Therefore, the secret to making braised pork is to use as little seasoning as possible.

Let me share my tips for making braised pork:

First, let’s popularize the basic knowledge of cooking: Since making braised pork, you must first understand what “cooking” means: roasting means to cook the meat in advance. The processed raw materials are fried or boiled, add an appropriate amount of soup and seasonings, first bring to a boil over high heat, and then slowly heat over low to medium heat until the color is set when they are about to mature.

Ingredients:

Pork, rock sugar, cooking wine, starch, vinegar, dark soy sauce.

For the required ingredients, I made up a jingle to make it easier to remember: "Pork rock sugar wine, starch dark soy vinegar"

The front leg meat needs to be knocked on the blackboard! The braised pork made from front leg meat is the most delicious. Because the pork front legs are often exercised, the texture is very tender.

Steps:

1. Add water to the pot, put the whole front leg meat in cold water, and add a little vinegar. When the water boils, skim off the foam and scoop it up for later use.

2. Add oil to the pan and fry the whole front leg meat with its back side down until browned. Remove and set aside.

3. Cut the front leg meat into 2-3cm cubes.

4. Add oil and a little rock sugar to the pot. After frying until the sugar color turns out, put the cut front leg meat into the pot and stir-fry until each piece of meat is evenly coated with the brown sugar color. Add cooking wine and stir-fry briefly. Finally, add dark soy sauce for color.

5. Add boiling water until the meat is just covered, bring to a boil over high heat, reduce to low heat, and simmer for about an hour.

6. The juice is reduced over high heat, and the braised pork has the original flavor. The meat is only fragrant and unforgettable.

Hello everyone, I am Brother Qi talking about food. My answer is as follows:

Braised pork is a home-cooked delicacy that every household loves to eat. The questioner asked what should not be added to braised pork. My answer may surprise you. I think people usually add too many spices to this dish. These are taboos because the taste of the meat itself cannot be tasted. There is a popular saying in the cooking world that "pigs don't have pepper, sheep don't have meat" because these two spices will cover up and change the taste of the ingredients themselves, making the aroma of the meat inedible.

Common ways to cook braised pork include home-style braised pork, Mao’s braised pork, Dongpo pork, etc.

Cinnamon has a fragrant aroma, which can remove fishiness and relieve greasiness in meat dishes.

Star anise is the fruit of the star anise tree. Its scientific name is star anise and it is a commonly used condiment. Star anise can remove the odor in meat and make it fragrant again, so it is also called fennel.

Caoguo has a special aroma, pungent and slightly bitter taste. It is a seasoning spice with a special and strong spicy aroma. Its dried fruits are used as a Chinese food seasoning and as a Chinese herbal medicine.

Next, Brother Qi will share with you how to make the famous "Mao's Braised Pork".

Required ingredients: 300 grams of pork belly, 100 grams of Shanghai greens, cinnamon, star anise, shiitake mushrooms, strawberries, garlic, ginger, green onions, and red peppers

Required seasonings: refined salt, sugar, MSG, dark soy sauce, cooking wine, water starch

Step 1: Wash the pork belly and cut into small pieces. After cooking, remove and set aside.

Step 2: Wash the red pepper, remove the seeds and cut into small pieces. Wash the fruits and ginger, smash them into pieces, wash the garlic and remove the head and tail; wash the shiitake mushrooms; wash and blanch the Shanghai greens.

Step 3: Put a clean pot on the fire, add a little water, add an appropriate amount of sugar, fry until it turns into sugar color, add the pork belly and stir evenly.

Step 4: Add ginger, cinnamon, star anise, strawberry, shiitake mushrooms, and garlic and stir-fry.

Step 5: Add a little boiling water, cover and simmer until the pork belly is cooked. Add dark soy sauce and MSG to taste, and add water starch to thicken.

Step 6: Add green onion and red pepper into the pot and stir-fry evenly. Put it into the bowl with Shanghai Qingqing on it.

On the fifth day of the Lunar New Year, I filmed a video on how to make braised pork. Compared with the braised pork made in previous years, it was still a big improvement. It should be regarded as my cooking skills. After my parents ate it, they didn’t like it. Juekou, let’s first tell you some of my experiences when making braised pork:

1. Pork belly is definitely a must, and there are no strict requirements on the size of the meat pieces. It depends on what you like;

2. Blanching is a must. When blanching, you need to add cooking wine, scallions and ginger slices to remove the fishy smell of meat. After boiling in a pot with cold water over high heat, you need to skim off the floating foam;

3. In previous years, I would take out the pieces of meat after skimming off the foam. This year, I changed the method slightly. I cooked the pieces of meat in the pot for 15 minutes longer to cook the meat pieces;

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4. After the cooked meat is taken out, it should be immediately put into cold water to cool down. The advantage of this is that when the meat is stir-fried in the pot, oil will not splash and burn us;

5. Cut the meat into the size you like, put it into a pot and fry the moisture on the surface of the meat, then add a little salad oil, turn to medium-low heat and fry slowly. Fry the meat until it is slightly browned and golden in color, and at the same time fry the fat that covers the bottom of the pot;

6. Frying the meat takes about 6-8 minutes, because it is fried slowly over low heat and is done well. After that, you need to take out the meat pieces and pour out the fat in the pot;

7. The sugar color needs to be fried separately, which also takes time, so you can fry the sugar color in advance. Stir-fry the sugar until it turns maroon red, then add boiling water and simmer. After 10 minutes, the sugar color will be ready. It will be bright red in color, neither sweet nor bitter;

8. Put a small amount of salad oil in the pot, and add Add the ginger slices and star anise we prepared in advance, and stir-fry over medium-low heat until the aroma is released. Then add the fried meat pieces and stir-fry again over medium-low heat to allow the meat aroma to blend with the star anise aroma. This process takes about 3 minutes. ;

9. Add the fried sugar color, just one spoonful, to color the meat. At this time, you need to stir-fry evenly, and the color of the meat will immediately change dramatically;

< p> 10. Do not add water to stew the meat. Add 500ML beer and half a bowl of water. After boiling over high heat, add 2 spoons of salt, 1 spoon of white sugar, half a spoon of dark soy sauce, a handful of green onions, and boil over high heat. Then, turn to medium-low heat, cover the pot and simmer for 1 hour;

11. Add the hard-boiled eggs and simmer together for about 50 minutes. Open the lid and check the meat. Depending on the degree of softness, you can judge whether you need to collect the juice according to your favorite taste;

12. Remove the onion knots, ginger slices and star anise from the pot and discard them;

13. Because Eggs are added when stewing. The protein in the eggs can make the meat taste more delicious and act as MSG;

14. When the soup is thick and red in color, a delicious plate of The braised pork is ready to serve;

What is the most taboo ingredient to add to braised pork?

Above, we shared with you our experience in making braised pork. In the entire process of making braised pork, we used beer, ginger slices, star anise, onion knots, eggs or chestnuts. For A bowl of delicious braised pork, these ingredients are just right, so in my opinion, other ingredients are redundant;

Speaking of braised pork, what is the most taboo ingredient? Maybe the eating habits of each place are different. I don’t like to add garlic cloves and dried chili peppers because the braised pork tastes fat but not greasy, soft, waxy, and slightly sweet. There is no need to add the taste of chili peppers. ;

At the end of writing, I still want to say a few words. Above, we shared with you the experience of making a bowl of braised pork. At the same time, we also shared with you what I think is the best way to make a bowl of braised pork. Ingredients that should not appear in braised pork are dried chili peppers;

If there are other ingredients, I would like to talk about oyster sauce. Now when everyone cooks in the kitchen, no matter what dish, a little oyster sauce will be added to enhance the freshness. , however, my personal experience is that adding oyster sauce to braised pork will not only not enhance the freshness, but also make the meat feel very fatty. It is best not to add oyster sauce;

Braised in braised pork What is the most taboo ingredient for meat? This question needs to be answered from an alternative perspective.

1. First of all, you must know what ingredients should be added to braised pork.

The ingredients for braised pork consist of two parts: meat and seasonings. The meat is pork, pork belly. Beef, sheep, and dog meat are also used, as well as pork other than pork belly. But usually pork belly is used. The basic flavors include onion, ginger, soy sauce, salt, sweet and sour, and star anise, cinnamon, and bay leaves. The former is food-based flavoring, and the latter is flavoring.

⒉Secondly, you need to know how braised pork is made.

There are basically two ways to make braised pork: braised pork and cubed pork. Take braised meat as an example. To make braised pork belly, you need to cut it into pieces and blanch it first. Then stir-fry the sugar to color, stir-fry until the meat is caramelized and oily, add onion and ginger, stir-fry until fragrant, add water, add spices, soy sauce, vinegar and salt, bring to a boil, reduce heat and simmer for 50 minutes, turn off the heat, remove from the pot and serve in bowls.

⒊Finally, you will know what ingredients are most taboo to add to braised pork.

The essence of braised pork is the aroma of meat. By modifying it with fried sugar and seasonings, the fishy smell is completely removed, and the aroma of pork protein and fat is revealed. Therefore, during the operation, it is important not to overdo the flavoring, especially adding too much flavoring. To make this dish at home, one star anise is enough for a pound of meat, and cinnamon and bay leaves are not needed. But it takes the combined effects of onion, ginger, vinegar, and sugar to give the braised pork its distinctive flavor.

Braised pork is a famous popular dish and is a hot dish. It uses pork belly as the main ingredient, and the cooking tools are mainly iron pots and clay pots. The taste is sweet, fat but not greasy, and it can be called a classic dish in Chinese cuisine. Whether in high-end hotels or on ordinary people’s dining tables, we usually see it.

Now that the weather is getting colder this season, making a pot of braised pork, whether used for stew or bibimbap, is an irresistible delicacy. The delicious braised pork is fat but not greasy, bite after bite. If you want to cook it well, the sugar color, seasoning and juice are all very important.

Braised pork is made with pork belly as the main ingredient. It is best to use three layers of fat and lean meat. Before roasting the meat, you need to blanch it. Note that you are boiling a pot of cold water, then put the meat in, boil the water and meat together, and then skim off the foam. Note that you are not boiling hot water and then adding the pork. Then put oil in the pot, stir-fry the meat, add sugar, and stir-fry the sugar color. This braised pork has a sweet taste. The amount of sugar can be adjusted according to your own taste. Fry the sugar first and the meat will be very shiny.

The question of whether to blanch braised pork should be discussed based on the situation. It is best to blanch the meat in cold water, which will also help the meat to take shape. Waiting for the water to boil before adding it to the pot is not conducive to the flow of blood, and it is easy to scald the meat all at once. Blanching is mainly to remove blood and other dirt inside and to set the shape. If it is fresh pork, you can often just rinse the outside with cold water. If you buy it from a supermarket or an ordinary butcher shop, it is recommended to blanch it.

| Secret braised pork |

By Fei Xiaogu

Ingredients

Ingredients: 1 piece of pork belly

Ingredients: 30 grams of rock sugar, 20 ml of light soy sauce, a handful of green onion, appropriate amount of ginger, 5 ml of oil, 10 ml of cooking wine

Method

1. Prepare a piece of pork belly with skin, boil the pork belly in cold water and take it out (it is easier to remove the hair and cut into pieces), wash it and cut it into small pieces

2 .Prepare another pot of cold water, put the pork belly into the pot, boil it with the water and skim off the floating residue, remove the meat and drain it

3. Clean wok , add about 5 ml of oil, sauté the green onions and ginger until fragrant

4. Add the pork belly and stir-fry, stir-fry continuously, add 10ml of cooking wine to remove the fishy smell , then add about 30 grams of rock sugar (Shanghai flavor) and stir-fry until the rock sugar melts and the meat is slightly caramel color

5. Pour the meat into the pressure cooker, add about 20 ml of light soy sauce, and half a bowl of water. After pressing for 10 minutes, turn off the heat and wait for the air to deflate automatically and then open it

6. Take the wok and pour the pressed braised pork and juice into the high heat to collect the juice

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I am very happy to communicate with you and share food preparation and food-related stories.

Recently, the price of pork has risen so high that I haven’t eaten braised pork for a long time. My mouth almost watered when I saw the words "braised pork". Braised pork is made with pork belly as the main ingredient, and white sugar and cooking wine as colored seasonings. Golden in color, oily but not greasy, it is a very popular home-cooked dish and a delicacy often cooked by every household.

Let’s share with you some of the most “taboos” when making braised pork:

1. Many people make a mistake when stewing braised pork, that is, adding “ You must have heard of "Pigs don't have peppers and sheep don't expect it." This is also a valuable experience left by our ancestors for us. If you add Sichuan peppercorns when stewing pork, the meat will be particularly easy to become sticky and not easy to stew. . Therefore, it is best not to add the seasoning "Sichuan peppercorns" when stewing braised pork.

2. If you cannot control the amount of water, try to add more water. It is best not to add water in the middle. If you add water in the middle, it will also cause the meat to deteriorate.

3. Don’t put the salt too early.

I hope my answer can help you.

I’m happy to answer your question!

First, let’s take a look at what accessories and condiments are generally used to make braised pork:

The first seasonings are salt, sugar, MSG (controversial), cooking wine, and dark soy sauce.

The second spices include onions and ginger.

The third spices include star anise, bay leaves (controversial) and cinnamon.

Now let’s take a look at the two controversial things here: MSG and fragrant leaves.

In my opinion, these two things are optional! Adding these two things won’t have much of an impact on the dish.

As for who is the least suitable to match with, there is really no absolute answer to this question. But there is an old saying: Pigs don’t have pepper, sheep don’t have expectations. It is not suitable to add Sichuan peppercorns when making braised pork! Because Sichuan peppercorns have a pungent taste, if added to braise, it will destroy the original flavor of the pork, thus greatly reducing the texture and taste.

I hope my answer can help you, thank you!

The most taboo thing is excessive spices and random addition of spices! The most basic three kinds: star anise, strawberry, and cinnamon, but it must be less, usually three pounds of meat, one star anise, two strawberries (only the strawberry skin is kept, remove the strawberry seeds), cinnamon (thumb nail is big) (one piece), if possible, try not to add soy sauce, as it will easily turn black. Oyster sauce (Lee Kum Kee's old oyster sauce), Guangxiang Thai Chicken Rice and Dark Soy Sauce (three pounds of meat, 15g), salt (appropriate amount), sugar color, a mixture of cooking wine and rice wine (50g, three pounds of meat), rock sugar, ginger slices, green onions Knot. The most taboo is to add cloves. You can add bay leaves, Amomum villosum, and cardamom according to your personal taste. But it should be done in small amounts. Generally, 5g of balsamic vinegar can be added when adding water to stew, and about 15g of sugar and rice wine can be poured into the vegetables when the juice is collected. In this way, the color and aroma of the finished dish will be better.

Braised pork is suitable for all ages. Different cuisines have different cooking methods. I am from Zhejiang and I like cooking, and braised pork is also my specialty. I would like to share it with you. The most important thing to avoid is blanching braised pork for too long. After a long time, the essence of the meat will be completely lost, and the taste will change drastically. Good quality meat There is no need to blanch the pork, just swish the whole piece in hot water and scrape it clean, because there is no dirt inside the pork. If you think the meat is dirty, then the meat cannot be eaten. Cut the pork belly into large pieces, about half a pound, wash it with warm water, drain and set aside. , prepare. Cut onion, ginger and garlic into cubes. Heat up a pan and add an appropriate amount of cooking oil. Heat up high heat until clear smoke comes out. Add the onions, ginger and garlic. Quickly add the meat pieces and stir-fry until slightly brown. Add light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of soybean paste. Add Shaoxing rice wine and stir-fry for two minutes. Add water. Slowly purify, add rock sugar, do not add salt immediately. The most important thing for braised pork is to collect the soup. In the last few minutes, add salt and a small amount of vinegar ten minutes after starting the pot. Add rice wine for the second time and keep stirring to prevent burning. When the soup thickens and dips, it is just right. It should not be too watery. If it is too thin, it will not be fragrant. This kind of braised pork has the original flavor. If it is not fragrant, you will hit me. There is no need to add any spices to the braised pork. Many friends must know how to blanch pork. If you disagree, don't argue. If you go back and try it, you will know which method of braised pork is the best.

Braised pork is a very famous popular dish. It is fragrant but not greasy. After one bite, the fat meat is soft and glutinous, and the lean meat is not sticky. It is very delicious. To make braised pork delicious, not only the processing method must be appropriate, but also the ingredients are very critical. When it comes to what ingredients are most taboo to add to braised pork, I think vinegar is more taboo in this dish. Soy sauce, cooking wine, star anise, bay leaves, etc. are all necessary ingredients for making braised pork, but adding vinegar will change the flavor of the dish. Let me share with you how to make braised pork.

Ingredients

Pork belly with skin

Ingredients

Onions, ginger, star anise, bay leaves, cinnamon , cooking oil, rock sugar, cooking wine, bean paste, dark soy sauce, light soy sauce

—— Start making——

1. Put the whole piece of pork belly with skin into the pot and blanch it . After the blood foam appears, take it out, rinse it and cut it into pieces.

2. Pour an appropriate amount of cooking oil into the pot, add rock sugar, and stir-fry the rock sugar into brown syrup over low heat. Be sure to stir constantly and don't overcook it, otherwise it will become bitter. .

3. Put the diced pork belly into the pot and stir-fry quickly to make the outside of the meat evenly coated with sugar. Add scallions, ginger, bay leaves, Stir-fry the star anise, cinnamon and bean paste over low heat, quickly stir-fry the light soy sauce, cooking wine and a little dark soy sauce evenly, pour in water to cover the meat, bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes.

4. At 50 minutes, add an appropriate amount of salt and turn to high heat to reduce the soup. Be sure to turn frequently during the soup collection process to avoid sticking to the bottom of the pot. If you like it softer, you can increase the time appropriately.

5. Take it out of the pot and garnish with some chopped green onion and it’s ready.

Just use soybean paste for bean paste. The braised pork with bean paste will have a richer and more delicious flavor. Doubanjiang itself is relatively salty, so add less salt.

The braised pork with soft texture and rich sauce is ready. It is fragrant but not greasy, delicious and goes well with rice. It is also very delicious when added to the pan with tiger eggs.