Main Ingredients

500 grams of fat meat

Ingredients

100 grams of salad oil, 50 grams of brown sugar, 50 grams of scallions, 30 grams of ginger, 5 star anise

Practice

Process 1: Cut the meat into mahjong-sized cubes. Size of the square, put the pot to boil for 15 minutes after the meat out, with cool water rinse plate to be used.

Process 2: Wash the pot on low heat, put a little oil in the pot, then add 20 grams of brown sugar to the oil and stir quickly with a spoon. When the sugar melts and turns red and bubbly, then put 50 grams of water, stir well and then put the juice into a bowl to be used.

Process 3: Put 100 grams of oil in a pot, wait until the oil is 80% hot, pour in the meat. At the same time put 50 grams of green onions, 30 grams of ginger slices, stirring and stirring with the meat pieces. After a minute, drizzle the juice into the pan in batches to color. When the meat turns golden, then add water not over the meat. Subsequently add the appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet flavor can be. Finally put 5 star anise, a section of cinnamon, with a small fire to cook. When the meat becomes soft, a plate of fragrant braised pork will be finished.

Tips

You can put cabbage, tofu, potatoes, carrots and other vegetables together to cook stew, you can change a variety of delicious stew meat dishes.

It's best to use rock sugar in the stew, as it makes a brighter, better looking color and a better taste than white sugar.

Features

Golden in color, fat but not greasy, and soft and melting in the mouth.

Complicated process: 15'30'60'30'

Although the ingredients of this braised pork are quite simple, the whole process is a bit complicated and time consuming. But as the saying goes, "slow work makes fine work" and "haste doesn't make hot tofu", if you don't have so much time to spend, the flavor of this Soviet-style braised pork is not authentic. The numbers on the subheading also represent the time spent on each cooking process, which adds up to more than two hours.

The wine soaked - 15 minutes

After washing the meat, cut into two mahjong-sized square, pay attention to the meat do not cut too small, too small easy to shrink and easy to break, but not too big, too big is not easy to cook crispy, and eat it is not convenient. After cutting, placed in a casserole, add half a cup of wine, and submerged in cold water, so that you can soak away blood in the capillaries, wine is easy to absorb meat fibers, remove the fishy taste, generally soaked for about fifteen minutes.

Cook on high heat - 30 minutes

After the soaked pork is slightly rinsed, it should be cooked on high heat. This time is very careful about the amount of water put in, to put a good, do not burn dry, and then add water, even if in case you really need to add water, remember to add boiling water. Generally speaking, to water immersed meat, and high up more than two inches is appropriate.

Once the water is added to the pot, light the fire, and the fire should be turned on to the maximum, and at the same time put in the dried hawthorn, which can play a role in making the meat puffed up, and it is easier to burn crispy. If you do not have dried hawthorn, put half a spoonful of vinegar can also be. After about five or six minutes, the water will boil, continue to cook for five or six minutes, as the meat tumbles, a layer of black and red impurities will float on the surface of the water, this layer of impurities is burned blood, to be carefully removed with a spoon, and the impurities that are stuck to the sides of the casserole should also be removed cleanly.

Small fire stew - 60 minutes

After about half an hour of rolling with a large fire, you can switch to a small fire stew, the size of the fire to the surface of the water does not boil shall prevail, stewing time is longer, at least one hour, the purpose is to make the meat crispy and tender. The reason why the braised meat is delicious, to be this slow work.

Iron pot juice - 30 minutes

When the meat burned with chopsticks can be plunged into, switch to the iron frying pan to burn, pay attention to this time the meat has been very tender, to be gently put, and then to put the soy sauce. This put soy sauce is also quite a learning experience, general soy sauce is divided into old soy sauce and soy sauce, old soy sauce is actually put caramel, deep color easy to color, suitable for burning braised pork, and soy sauce is light and salty, can not be used.

The color of the fire than just stew when a little bigger, but can not open too much, because this time the meat has been very crispy, the fire is a big meat is easy to cook broken. So open the lid of the pot to cook for half an hour, put the rock sugar, soup will slowly thick up, this process is called "juice". "Juice" when you can gently turn the meat, so that the color is more uniform. When the broth becomes thicker and oily, the classic braised pork is ready.

Simple practice

A, braised pork material to choose, fat meat is easy to greasy, lean meat more and lose the essence of braised pork, and firewood. The best is the skinned rib meat, fat and lean half. Ingredients: rock sugar, soy sauce, yellow wine. White onion, ginger, garlic, pepper grains each a little.

Second, put a little oil in the pot, the next ingredients stir-fried, pick up the peppercorns. Under the pork stir-fry until spit oil. Transfer to a casserole dish, mixed with yellow wine, old soy sauce, put rock sugar. If you want to add water, make sure you heat the water. I did not add water, the finished product with wine flavor, I like. Some practices are first fried sugar color, if you do not have time or operation fried sugar color is not skilled enough, can be omitted.

Three, large fire boil and beat the foam. Turn to a small fire slowly stew ...... to be patient ...... I used two and a half hours. Finally, if the soup is too much, you can collect the juice over high heat. However, it is important not to close dry, the soup is a very good mixing rice!

Dish name: braised pork

Dish characteristics: salty, sweet, fragrant, fresh features prominent, bright color, meat flavor, fat but not greasy; you can choose different meats, such as: pork, chicken, beef, etc.; using braised meat packet, you can dedicate a wonderful braised pork to your family; you can also be at home to marinade some more meat, and then wrapped in plastic wrap and put into the You can also marinate some meat at home, then wrap it in plastic wrap and put it in the refrigerator, so you can take it as you eat, very convenient, in addition, braised pork can also be made in microwave. Dishes belonging to the category microwave

Main ingredients:

Pork 1000g

Braised pork marinade 45g

Marinade ratio:

Marinade: water: meat = 4.5:1 (wine):3 (soy sauce):30:100

Other ingredients:

Soy sauce 3g/per 100g Raw Meat

Wine 1g/per 100g Raw Meat

Water (Ice or Cold) 300g

Detailed Steps

Note: Corresponding to the right side of the picture, such as the lack of pictures, you can upload your own hand Oh

Step 1:Cut the five-flower meat into 15-20g pieces of meat, of course, you can do more, more marinade, then wrap it in plastic wrap and put it in a bowl of water. Then wrap it in plastic wrap and put it in the fridge to chill, and eat it later as you like.

Step 2: Add a small amount of soy sauce and cooking wine to the ingredients and mix well.

Step 3:Add all the seasonings to the meat, mix well and marinate for about 30 minutes.

Step 4:Add roughly the same amount of water as the weight of the marinated meat and put it in a pot with the marinated meat pieces to boil over high heat and then simmer over low heat; you can also use microwave cooking

Steps to make braised pork.

First, go to the food market next to your house and buy half a kilogram of pork (must be with skin);

Second, go home and wash it, if you are too lazy to wash it, I guess you can eat it, it is not very hygienic;

Third, heat up the pot, pour in about 50 grams of salad oil, when the oil is heated up, then pour in two tablespoons of sugar, and then with the spoon of the semi-circular metal or alloy soup spoon back in the pot for rapid clockwise or counterclockwise rotation, this step, the fire requirements are very strict, the fire is not enough, braised meat made out of the face of white; fire over, braised meat will turn black, caramelized sugar will have a kind of bitter taste, then what to do? Can only rely on experience, you do a few more times will be able to grasp. In my experience, when the oil starts to smoke, you scoop up the oil and pour it down, you see a color close to between amber and brown, and the sugar looks like it has melted. See, the heat is a split second thing, and you have to make a decision within 5 seconds or the red meat you make is something else.

Fourth, when the oil becomes between amber and brown, pour the cut pork in and stir-fry for half a minute, this time you will see the caramel color sticking to the meat, it is very obvious, that means the fire is ready, then, you can pour in the white water, the water should not over the meat. Of course, you can also pour in beer, red wine, if it is beer, a bottle or two, if it is red wine, 50 ml can be. Then add the right amount of water, the water should be no more than the meat, increase the heat to bring the pot to boil, and then change to medium-low heat to simmer.

Fourth, into the slow stewing stage, you can be prepared beforehand onions, ginger, garlic, sesame leaves, dashi, peppercorns, chili peppers and other seasonings in the right amount of pouring in, you can also add a little soy sauce coloring. 5 minutes, add the right amount of salt, and then just let it slowly go to the stew it. Every three minutes you have to turn the meat in the pot to avoid drying it out.

Fifth, after 20 minutes, the braised pork is cooked