Braised pork is a famous local dish, which fully embodies the characteristics of "rich red sauce" in local dishes. Here, Food News will introduce to you how to make a braised pork dish that won an award in Shanghai. Below is the original recipe and the original picture of the braised pork in the store

Our specialty braised pork

Method:

1. Cut 5 pounds of pork belly into 3 cm wide pieces, boil in water and set aside

2. Prepare 50 grams of shallots and 50 grams of ginger slices, set aside Soak 30 grams of dried prunes in hot water for 10 minutes, take it out and set aside

3. Put a little salad oil in a pot, sauté the ginger and green onion, add the boiled pork belly and stir-fry over low heat until the aroma comes out

4. Pour in beer, rice wine, white sugar, maltose, light soy sauce, dark soy sauce, and dried prunes. Bring to a boil, turn to low heat, cover and simmer for 40 minutes. Remove the juice from the pan over high heat and sprinkle with chopped green onion to serve< /p>

Master’s Tips:

1. The braised pork must be covered and simmered for 40 minutes. Only then will the chemical reaction of the braised pork occur, that is, the Maillard reaction. After the reaction, the braised pork will be fat but not greasy, soft and delicious

2. There is no need to thicken the sauce when the juice is collected over high heat, because after a long period of simmering, the protein in the braised pork has been dissolved in the soup and will As the soup becomes less and less, it becomes thicker and thicker. This is natural gravy

3. This is the amount of 6 servings. If you make it at home, you can divide it by 6 to get the serving size

Whether the braised pork is delicious or not, the auxiliary ingredients are also very important. The following not only tells you the auxiliary ingredients but also the method! !

Braised Pork

First prepare the ingredients: pork belly, ginger, strawberry, rock sugar, star anise, salt, dark soy sauce, light soy sauce, cooking wine, MSG. When ready, cut the pork belly into pieces Make pieces the size of mahjong. Clean them and soak them in cooking wine for about 1 hour. Remove and drain. Prepare a wok and heat it with oil. Add pork belly and stir-fry until the meat pieces are slightly yellow. Add chili peppers, grass fruits, and star anise. Stir-fry the ginger until it becomes fragrant, add cooking wine, stir-fry evenly, add dark soy sauce, light soy sauce, stir-fry evenly, add water, mince it over the meat, put it in a casserole, add salt to taste after about 2 hours , finally add rock sugar, remove from the pot and serve on a plate after the juice is reduced over high heat.

Braised Pork

First prepare the ingredients: pork belly, star anise, green onions, bay leaves, ginger slices, white sugar, salt, soy sauce, rice wine, rock sugar, peanut oil. When ready, Cut the pork belly into pieces. Prepare a wok and add water to heat. Add the pork belly cubes. Boil the water for about 5 minutes and then remove. Drain the water and set aside. Add oil to a wok and heat it. Add the star anise and stir-fry until fragrant. Add in the pork belly. Stir-fry the white sugar until the sugar is completely dissolved, then add the meat pieces to color, and the surface is slightly yellow. After frying the oil, add rice wine and soy sauce, stir-fry evenly, add water, mince the meat pieces, and add green onions. Section, ginger slices and bay leaves, finally add rock sugar, cover, simmer for about half an hour, open the cover, check out the green onions, ginger, star anise and bay leaves, add a little salt to taste, and finally reduce the juice over high heat. .

Braised Pork

First prepare the ingredients: pork belly, green onions, ginger, star anise, bay leaves, pepper, cumin, brown sugar, dark soy sauce, dried hawthorn, cooking wine, fermented bean curd, ready Finally, cut the pork belly into small pieces, put the pork belly into the wok, stir-fry the oil, add brown sugar and continue to stir-fry, add cooking wine and dark soy sauce and continue to stir-fry, add chopped fermented bean curd, green onion and ginger slices, add seasonings, Add water to make it even with the meat, add dried hawthorn and cook for about 15 minutes, cover and simmer for 40 minutes, open the cover and add salt, wait until the juice is reduced over high heat.

Everyone loves braised pork, and there are thousands of ways to make it and taste it. Because there is no set number of seasonings, we can only cook this dish based on experience. The earliest dish spread in Chinese traditional culture is braised pork. From the earliest weapons age to the war-torn era, braised pork has always been an integral part of celebrations. From weddings and weddings to weddings and funerals, pig slaughter and stew have never stopped.

With the progress of the times, braised pork has gone from a relatively luxurious dish to now something that everyone can afford, which shows how much our living standards have changed. In the past, when mentioning braised pork, Chairman Mao came to mind. At that time, it was not easy for our great man to eat a meal of braised pork.

I learned how to cook braised pork from my father. At that time, my father was working as a chef in a government agency and often entertained leaders. Due to work requirements, he often went to famous restaurants in Beijing to learn cooking methods. Later, we had Xiao Xiao fame. I love food and cooking, which was also influenced by my father. I have been influenced by my ears and eyes since childhood. I learned a few special dishes, one of which is braised pork.

There is something special about making braised pork, especially for larger occasions. This dish is the soul.

The choice of real braised pork is very particular. Whether it tastes good or not depends on the pig’s eyesight. Nowadays, we all say that stewed meat is not delicious. Pigs are slaughtered after being raised for a few months. This is a problem of meat quality. No matter how good you choose this kind of meat, it will not be delicious. Let me tell you a secret: Buying good pork is 80% successful in making this dish.

How to choose good meat is not easy, because the meat sold in cities is basically the same short, flat, and fast-raised meat from pig farms, without the flavor of meat. Only in rural areas can there be individual vendors selling large domesticated meat. Pork, if you have the opportunity to buy such five-flowered three-layer rib meat to make braised pork, it is authentic.

We are very particular about making braised pork. Clean it and chop it into large pieces. Heat the pot with a little oil. Fry the meat skin-side down until it becomes brown and swollen. Soak it in cold water. Remove from the pot and add water. Bring to a boil, then add the fried large pieces of meat, cook over high heat for 15 minutes, take out and let cool, then we start cutting the meat into four centimeter cubes. Firstly, this can remove the fishy smell of the meat, and secondly, the meat will not deform. Heat the wok, add a little oil, add three or four aniseed ingredients, add the meat and stir-fry. After a little oil comes out, add soy sauce and water to cover the meat. Boil the water and add a little red yeast rice, rock sugar, salt, rice wine, green onion, ginger, cinnamon, and grass fruit. Simmer over medium heat for an hour. When the soup is thickened, remove from the pot and put it in the pot. plate. This dish is bright red in color, fat but not greasy, melts in your mouth, and is suitable for all ages.

Braised pork is the favorite main dish of the common people. Because it is too common, the common people are more enthusiastic about making this dish. Speaking of braised pork, there are many combinations. This dish is delicious. When making braised pork The order in which you put the seasonings is very important. The final taste will be different if you put them in earlier or later.

Main ingredients: 300g braised pork

Accessories: 200g dried beans, 50g sliced ??green onion, 50g sliced ??ginger, 50g sliced ??garlic

Seasoning: light soy sauce 15 grams of dark soy sauce, 5 grams of salt, 5 grams of rock sugar, 20 grams of rock sugar, 25 grams of cooking wine, 8 grams of oil, 5 grams of chicken essence

Method and order of making braised pork and dried beans

Step 1: Soak the dried beans in hot water for one hour and seal the lid.

Step 2: Boil water in a pot and cook for 20 minutes. Use chopsticks to gently insert them into the beans, remove and set aside.

Step 3: Cut the green onions into sections, slice the ginger, slice the garlic, cut the dried beans into sections and put on a plate and set aside.

Step 4: Cut the pork belly into pieces and put on a plate and set aside.

Steps: Pour oil into the five pots, add rock sugar, adjust the heat to medium-low, and slowly simmer the sugar juice!

Step 6: When the color of the sugar turns reddish brown, quickly pour in the braised pork and stir-fry. At this time, add a small amount of water and a little tomato paste.

Step 7: Coat the braised pork with sugar color, quickly pour in the dried beans, half a bowl of water, add onion, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, chicken essence, salt and oyster sauce

Step 8 : When the braised pork is out of the pot, add green chili peppers and millet peppers!

Tips

What condiments are needed to make braised pork delicious?

Speaking of braised pork, we all love to eat it. In the process of making it, each family has different methods. During the production process, any condiments are often added. When making braised pork, what seasonings should be added, and how much should be added? How to operate it, I will tell you without reservation my decades of experience in making braised pork.

If you want to make delicious braised pork, it is very important to choose ingredients. The pork belly should be moderately fat and lean. First, choose 600 grams of pork belly;

Seasonings: 50 grams of green onion, sliced ??ginger 20 grams, 30 grams of cooking wine, 30 grams of rock sugar, three bay leaves, 15 grams of aniseed, 10 grams of Angelica dahurica, 15 grams of cinnamon, 10 grams of light soy sauce, 10 grams of dark soy sauce, and 5 grams of salt;

1. Cut the washed pork belly into two centimeters, cut the green onions into inch-long sections, and cut the ginger into slices and set aside.

2. Put water in the pot, put the cut pork belly into the pot, blanch the water, be sure to put it in cold water, so that the pork belly will have good meat quality and will not affect the taste. After the water boils, Remove the meat pieces and set aside.

3. Put a little base oil in the pot, put the cooked meat into the pot and stir-fry, remove excess fat, stir-fry and set aside.

4. Next we start frying the sugar color. Put a little base oil in the pot, pour the rock sugar into the pot, and simmer it over low heat. Do not use high heat. It is easy to fry the sugar color and it will become sticky. It has a bitter taste. When the sugar color is fried and there are bubbles, add an appropriate amount of boiling water. After it is cooked, take it out and set aside.

5. Put a small amount of oil in the pot, add bay leaves, star anise, angelica and cinnamon into the pot and stir-fry until fragrant, then add onion and ginger into the pot and stir-fry, then Add the pork belly, add the fried sugar color, add an appropriate amount of boiling water, and simmer for one hour.

6. After simmering, reduce the juice over high heat, take the brightly colored and fragrant braised pork out of the pot and serve.

The above is my little experience in making braised pork. Hope you all like it.

What ingredients are delicious with braised pork? When it comes to braised pork, I believe everyone is familiar with it. It is a home-cooked delicacy that can no longer be home-cooked. The well-cooked braised pork is alternately fat and lean, sweet and soft, and is delicious in the mouth. It is instant and very popular with everyone. It is also very rich in collagen. It is a good dish for beautifying the skin and maintaining skin elasticity. However, the taste of braised pork is relatively sweet. For patients with hyperglycemia and hyperlipidemia, it is better to eat less.

The method of making braised pork is neither simple nor difficult. As long as you master the methods and tips during the production process, but these are often the most difficult to pay attention to, which leads to the final failure. The braised pork is not delicious and very greasy. I don’t know if the ingredients are wrong or the steps are missing. So in order to make delicious braised pork for everyone, I want to share with you today, what seasonings are used in braised pork? How to make it delicious? A chef with 30 years of experience will teach you "step by step".

Homemade braised pork recipe

Prepare ingredients: pork belly, ginger, star anise, cinnamon, cooking wine, beer, rock sugar, dark soy sauce, and salt.

Production steps:

Step 1: First put the purchased pork belly into clean water and soak it for 10 minutes, so that the blood in the pork belly can be soaked out. It can also remove a certain fishy smell. After the pork belly is soaked, take it out and drain the water. Cut it into small cubes of even size. Peel and slice the ginger and put it in the pot. Add enough water and put the pork belly in the pot too. Medium, blanch over high heat.

Step 2: Skim off the cooked scum, blanch it for about three minutes, then take out the pork belly, wash off the scum on the surface with warm water, drain the water and set aside, then cook again. Heat it up, pour in an appropriate amount of cream, put the rock sugar in and stir-fry over low heat until the sugar color turns out. Stir-fry the rock sugar until it is completely melted and the sugar color turns dark red.

Step 3: Finally, put the blanched pork belly into the pot and stir-fry until it is evenly coated with a layer of sugar color, then pour in an appropriate amount of dark soy sauce, continue to stir-fry until it is colored, and then Pour in the beer, bring to a boil over high heat, add star anise, cinnamon, and ginger slices, cover the pot and simmer over low heat for 50 minutes, until the braised pork is very soft, then remove the aniseed ingredients and discard them , turn on high heat to collect the juice, and when the soup in the pot is thick, it can be taken out of the pot.

The above are the steps and ingredients used by a 30-year-old chef to make braised pork. For friends who love braised pork but don’t know how to cook braised pork, hurry up and save it.

One hundred people have 100 answers to what auxiliary ingredients are best for braised pork. Because everyone has different preferences and tastes, they can be roughly divided into two factions: northern and southern factions. The northern faction likes Yuanbao braised pork, that is, auxiliary ingredients. Braised eggs (eggs, quail eggs), and in different provinces in the south, the braised pork has a variety of ingredients and different tastes, but they are all very delicious~

Shanghaiese braised pork People in Zhejiang like to put prunes, and Jiangsu like to put mushrooms.

And we like to put mushrooms or chestnuts, especially in autumn, braised pork with chestnuts is a favorite on our dining table. The hard dishes served are delicious and soft. Both adults and children like them very much~

The chestnuts are fresh chestnuts picked from the trees. The shells are removed. The meat is pork belly, with bones. It is especially fragrant. The cooking method is the same as that of ordinary braised pork. There is no big difference. After it is cooked, the chestnut flavor absorbs enough of the meat juice and tastes very fragrant~

Do this

Ingredients

About 500 grams of raw chestnuts, 500-700 grams of pork belly, 2 spoons of sugar, 1 spoon of rice wine, 4 pieces of garlic

Method

Peel chestnuts After removing the shell, keep the chestnut meat. For information on how to peel the chestnut shell, please click: Exclusive technical chestnut peeling method

Blanch the pork belly in a pot for a while

Cut into pieces and set aside

After the pot is heated, add oil, stir-fry the meat pieces until the oil is released, and set aside for later use

Leave the oil in the pot and add 2 tablespoons of sugar and stir-fry the sugar color

When brown, add the meat pieces and stir-fry to color

Add hot water (heat water for meat, cold water for fish)

Add garlic and add about a spoonful of rice wine

After boiling, add chestnut meat and cook slowly over medium heat until cooked. Adjust the salt before serving.

Traditional aniseed, tied with straw and cooked in an earthen stove, it is perfect

The following is a hand-written answer from Master Jiang

Braised pork is a delicacy that every household will cook. Master Jiang will tell you his exclusive secret recipe, which will ensure that the poster will never come back after making it himself.< /p>

First of all, start with the selection of meat. It is best to choose pork belly outside the ribs. The fat and lean ones are the best. The pink color and no peculiar smell are also one of the criteria for selection.

Pork belly After bringing it home, blanch it in cold water (the purpose of this step is to boil out the excess blood in the meat). If there is blood foam, take it out and cool it in cold water.

Next, add a pot of hot water and put it in After the onion and ginger cooking wine is boiled, put the cooled pork belly into the pot and cook for 20-30 minutes (depending on the amount of meat). The purpose of this step is to retain the flavor of the meat and make the meat softer. The soup after cooking Keep it.

When the oil pan is 70% hot, put the cooked pork belly into the pan and stir out the lard, take out the meat, add rock sugar and white sugar and fry until it becomes caramel, then fry the pork belly Then pour it into the pot and stir-fry evenly, add light soy sauce and dark soy sauce salt to color, then put it into a casserole and pour the soup from which the pork belly was just cooked, then add half a bottle of beer, bring to a boil over high heat, then turn down to low heat and simmer for 1 Hours.

After boiling over high heat, add star anise, angelica root, bay leaves, and cinnamon bark. Turn to low heat for an hour and then remove the spices. Remove the juice over high heat and remove from the pot. The braised pork will be soft and tender. Delicious, sweet, tender, and absolutely delicious

(The above pictures are from the Internet)

The above is Master Jiang’s answer to the home-style braised pork recipe.

Braised pork is It is a dish that we all like to eat. Everyone makes it differently, but the taste is the same. We usually eat braised pork without any ingredients, just meat, so it tastes delicious. But because people now attach great importance to healthy diet, they eat very little meat.

When stewing meat, I like to add some auxiliary ingredients to relieve the greasiness of the meat. Add some other ingredients to combine meat and vegetables to make it more comfortable and nutritious.

So what ingredients should we put in the braised pork? According to the texture of the ingredients when I make braised pork, it tastes best when soaked with potatoes and tofu. Everyone knows that adding potatoes to stewed meat adds flavor and is not greasy. The bean flavor of soaked tofu in water makes this braised pork very fragrant. Let me share the cooking method:

1. We buy three-layered pork belly, shave the skin and wash it, cut it into large pieces and cook it in the pot. When cooking, add some green onions and ginger. slices, Sichuan peppercorns, aniseed, cooking wine. Cook the meat until it can be pierced with chopsticks.

2. Cook the meat and cut it into pieces of the size you like. Prepare: green onions, ginger slices, garlic, aniseed, pepper, bay leaves, white buckwheat, and Sichuan pepper. There is also the most important ingredient, old rice wine.

3. Pour oil into the pot, add rock sugar or white sugar, stir-fry until the sugar color turns, add the meat and stir-fry, then add the onion, ginger and garlic seasoning and stir-fry until it changes color, add soy sauce, continue to stir-fry, add water, Add salt and appropriate amount of old rice wine, cover the pot and simmer for 20 minutes.

4. After 20 minutes, cut some potatoes and put them into the pot, along with the tofu soaking. Simmer for another 20 minutes.

5. When going abroad, add MSG, drain the soup and put it on the plate.