If you want to find a dish that represents Chinese food, braised pork can definitely be ranked in the top ten. Let me share with you how to make braised pork more delicious. Welcome to read!

The first method of braised pork:

1. Cut the purchased pork belly (the kind of lean meat and fat meat that have been stacked) into 1 cm square (thickness No matter, just length and width);

2. Put oil in the pot (put more), after it is hot, add a spoonful of sugar (white sugar is also acceptable) (you can put more), 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 crush them), cinnamon, dried chili peppers, 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.

The second method of braised pork:

Braised pork can be said to be a common dish in different places and different people.

1. 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.

2. 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). After 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 fatty meat so that it does not taste greasy. Secondly, it can increase the aroma of the meat (personal experience...the fire should not be too strong) and fry until the appearance of the meat is a little bit... When golden brown, stop the fire, remove the meat and pour out the oil.

3. 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. , stir-fry together 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.

4. 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 take out the pot, it’s fragrant~

The third method of braised pork:

Cut the white meat into pieces of appropriate size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (Secret recipe: It’s best to add some white wine!)

Prepare the seasonings first: peppercorns, aniseed, cinnamon, ginger, green onions, cooking wine, soy sauce

Put a little oil in the wok, Add white sugar and stir-fry the sugar color.

When the stir-fry is done, add the prepared seasonings and the meat immediately! (As soon as it starts to bubble, add something!)

According to personal preference, you can also add some dried chili peppers and fry them together. The color will be brighter and the taste will be richer

Once the color is done, you can add water, and then wait for the water to boil~~~

After the water boils, just lower the fire and simmer! (My personal experience is two hours)

When there is not much water left, add salt and let the juice reduce over high heat.

The fourth method of braised pork:

Ingredients:

Pork ribs (pork belly) or hip tip, dark soy sauce, salt, sugar, Shaoxing rice wine, star anise (i.e. "aniseed"), appropriate amount of chives (if you don't like onions) You can leave out the flavor).

1) Hang the hair off the pork skin, wash it, and cut it into 4-5 cm square pieces (in fact, the family eats it by themselves, the size can be whatever you want^_^);

2) Put a little more water in the pot (it is advisable that the meat can still be covered after boiling the pot for a while and skimming off the foam on the surface). Put the meat (in the pot under cold water), bring to a boil over high heat, skim off the blood foam and pour in an appropriate amount of rice wine. Wash the scallions and tie them into knots and put them into the pot. Add half of an star anise (generally not used in Jiangnan). Add the spices. If you think it is not enough, you can add one.) Cook over medium heat for another 10 minutes and add dark soy sauce (I prefer to use "Haitian" straw mushroom dark soy sauce, which is thick, easy to stain, and the color is right, and will not turn black. ), appropriate amount of sugar, bring to a boil, then turn to low heat and simmer for about 1 hour (if you like it to be crispier, you can cook it for a longer time)

3) After an hour, open the lid of the pot You will find that the soup in the pot has reduced a lot. At this time, add salt (pay attention to the amount, it will be saltier after the juice is reduced) and chicken essence (or MSG). The reason why the salt is added now is because if the salt is added earlier, the meat will become hard. If you feel the color is not enough at this time, you can add some dark soy sauce. In short, this is the best time to season. The green onion knots inside can be pinched out and thrown away, or you can keep them. I like to leave them there. After the juice dries up, the green onions are quite delicious^_^

4) Turn to medium heat to collect the juice. At this time, stir with a shovel from time to time to avoid sticking to the pan. When each piece of meat is evenly coated with juice, when the soup is almost dry, turn off the heat and put it on a plate. Sprinkle with chopped green onions or coriander leaves for garnish and serve.

Rich aroma, moderately crispy, fat but not greasy,

The fifth method of braised pork:

Ingredients:

1 piece of pork belly with skin, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 2 green onions, 2 slices of ginger, 2 star anise, 1 piece of tangerine peel, 1 piece of cinnamon, 2 bay leaves, a little water, a little salt

Method:

1. Wash the meat and put it into a pot. Pour in water to cover the pork, then turn on high heat and cook for 15 minutes until the foam bleeds. Take it out and let it cool. Cut the cooled pork into small pieces;

2. Pour an appropriate amount of oil into the wok and heat it up, add the pork and stir-fry for 5 minutes, fry the oil and serve out;

3. Clean the pot and add 2 tablespoons of water. When the water boils, pour in the sugar. When the sugar turns into bubbles, add the fried pork and stir-fry for two minutes. Then add the dark soy sauce and cooking wine and stir-fry for 2 minutes. ;

4. Pour the meat into a casserole (you can also use an iron pot for frying meat), add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, then pour a small cup of water to soak the meat in the soup. Add a little salt to the sauce, cover the pot and simmer over low heat for 1 hour.

Intimate suggestions:

1. When making braised pork, you must use pork belly with skin. The most delicious thing is the skin and fat;

2. Because A lot of meat oil that has been fried in advance is fried, so the braised pork is not greasy at all;

3. Because pig skin is very easy to stick to the pan, it is best to use non-stick cooking oil when frying the meat. Pot;

4. I think the dishes stewed in a casserole are very fragrant. Of course, you can also use a wok with a lid to simmer or a pressure cooker to save time. If you use a pressure cooker to stew meat, turn to the minimum heat after exhausting the gas. It will take about 15 minutes;

5. Add 5 grams of white sugar and stir-fry until it turns color, then add 15ML of dark soy sauce and 3 grams of salt. The color will be beautiful at this time;

6 . Don’t drain the water used to blanch the meat at the beginning. It can be filtered;

7. Pour the water used to blanch the meat into the pot, and then add an appropriate amount of water;

8 , medium-low heat for 50 minutes. At this time, there is no juice in the pot, only oil and meat are left. At this time, the meat is not oily, and the combination of fat and lean is very delicious.

The sixth method of braised pork

Ingredients:

500 grams of pork belly; two potatoes; one onion (mainly to increase nutrition); chives minced; a small piece of ginger; 4 dried chili peppers; 10 Sichuan peppercorns; soy sauce; cooking wine; pepper; sugar; salt; MSG;

Method:

Put the pork belly into the water Cook for a few minutes, remove the fishy smell and blood, then pick it up and cut it into pieces; cut the potatoes into pieces; cut the onions into thick shreds for nutritional reasons; for ginger, just knock it; green onions are natural It needs to be cut into sections! However, it is best to leave half of it and roll it into a ball for later use;

Add the oil in the pot and heat it until it is 50% hot, add the peppercorns and slowly sauté them until fragrant, remove the peppercorns; add ginger and dried chili peppers and stir them; add Stir-fry the pork belly until it starts to turn golden. Add soy sauce and sugar to enhance the color, and continue to stir-fry to bring out the aroma.

Add about 800 ml of water and potato cubes, as well as an appropriate amount of cooking wine and pepper. Powder, salt, and monosodium glutamate, simmer for 20 minutes; add the scallions and onions rolled into balls, and cook over high heat until the juice is reduced.