The simplest way to braise pork in brown sauce is to cook pork belly, blanch it with boiling water to remove dirt, cut it into mahjong tiles and put it in a cold water pot. Remember to boil the water without using the meat, skim off the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, then roll it up, add white sugar (in fact, brown sugar, white sugar and rock sugar are available, depending on personal materials), and cook slowly on low heat. At this time, you should pay attention. Special braised pork: 1. Heat the oil, add two spoonfuls of sugar and ginger slices (a large piece) and stir-fry for a while. 2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up. 3. Adding water will overflow the meat, add a little soy sauce, salt and vinegar (two! ), four or five petals. 4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pot. Ginger tastes better than meat. Braised pork heirloom: Practice: Pork belly 1 kg, cut into small pieces of 2-3 cm square, then cut several knives on each side (to taste, you can save it if you are lazy), use soy sauce (soy sauce/soy sauce), add sugar and chopped green onion to make juice, and feed the meat for two hours (preferably turn it from time to time). Heat half a pot of oil and fry the meat piece by piece while it is hot. There is also the juice prepared before. When the water boils, add the meat and simmer for an hour. Features: the meat is rich and crisp. Key points: add more onions and stir-fry in place (don't pour all the meat at once, it will become fried meat) Disadvantages: when frying meat, the smoke is very thick, and there is no strong lampblack for a long time. Braised pork (Spring Festival edition): main ingredient: 500g of fresh pork (back buttock tip) and auxiliary materials: ginger, onion, cardamom, red fermented bean curd, aniseed, salt and white wine. Practice: Cut pork into pieces (length 2cm, width 1.5cm), chop chicken legs into small pieces, put them in cold water, heat them until the water boils, take out chicken pieces and pork pieces, and control the water to dry; Pour the oil and sugar into an iron pan, heat and stir with a shovel until the mixed color of the oil and sugar becomes dark and bubbles; After one minute, add chicken and pork, stir, pour soy sauce, stir, add water, add auxiliary materials, cover, bring to a boil, turn off the heat, occasionally turn it over with a shovel, and simmer. Attachment: A plate of refreshing pickles. Braised pork: to buy pork belly with skin, it must be fat and thin, otherwise the lean meat will burn like dry wood. Cut the meat into pieces the size of walnuts, and each piece should be fat and thin. Don't cut it small, because the meat will become smaller after stewing for a long time. Cut onion, ginger and garlic into sections for later use. Wash the cut meat, then put a little plain oil in the pot and stir-fry the meat. Seeing that 70% of lean meat has turned white, put the prepared onions, ginger and garlic into the pot, and add soy sauce and cooking wine. A little more, but pay attention to the taste. You don't need to add salt. Just add soy sauce to taste. A drop or two of vinegar will remove the smell, a little sugar, preferably some coke, and then a little dried Chili can be put down. Add water and start to simmer. Keep adding water, don't boil the pot dry. Family practice of braised pork: Generally speaking, the practice of braised pork in restaurants or other places is complicated and it is difficult to fully realize it at home. A family production mode is proposed here. First, select several pieces of pork belly, cut into pieces with a length of 3 cm and a width of 1 cm, and the size should be as uniform as possible. Remember, be sure to wash your hair clean and wash it repeatedly with water. (Otherwise, the meat has a strange smell. Secondly, prepare the seasoning: onion. Garlic, cut only one knife per petal; Ginger, cut into sections; Zanthoxylum bungeanum, yes; Anita, two; A small piece of cinnamon. Put these in a bowl for later use. Third, put the iron pot on the fire, add water, bring it to a boil, put the meat in the pot, skim off the floating foam, take it out until the meat is slightly hard, and drain the water. This can also remove the strange smell of meat. Fourth, take a casserole, add a little water and put it on the fire. Fifth, take an iron pot and put it on the fire. Otherwise, it is extremely difficult to eat. 6. Put the seasoning into the pot, stir fry and add a little soy sauce. Seventh, put the meat into the casserole and add some green water. Cooking. Eighth, turn off the fire for about 50 minutes after boiling. Ninth, add cooking wine and salt and cook for 15 minutes. Tenth, serve food! It is best to master the amount of ingredients in each part and practice several times. This method is very suitable for home cooking. Braised pork: first put the meat into the oil pan to degrease or fry the skin and fat. Fish out the fried meat and put it aside. Then stir-fry some dried peppers, onions and ginger in the oil pan, and then pour the meat in. Then put some yellow wine, with more sugar and less salt. I always think that the key to braised pork is soy sauce! Add straw mushroom, and it will be very bright and fragrant with a little. After adding soy sauce, you can also add some vinegar, but not too much. Besides, don't forget to put two octagons. After everything is put away, stir-fry for a while, and then drain the water when the oil is burnt. This water is very important. Don't overdo it. If you go too far, you will be ruined. One spoon at a time is enough, as long as the meat doesn't touch the pot. Then turn on a small fire and burn it slowly. Remember to turn it over several times in the middle, and add some water when there is not enough water. Cover the lid and toss it back and forth for an hour, and it is estimated that you are done-the braised pork cooked in this way is particularly bright in color and delicious. The most important thing is that the oil in the meat must be boiled, and the taste must be first-class! Don't have a flavor: first stir-fry the sugar color with a proper amount of soy sauce. If the sugar color is too heavy, you can keep the soy sauce. The color of sugar is different from that of soy sauce. Sugar is brighter than soy sauce, not black. Just don't use too much spice. Don't catch the smell of meat. Second, stir-fry onion and ginger, stir-fry with spices, and stir-fry pork belly with clear water. Put yellow wine. Put two or two, and then put the most important Erguotou until the meat is gone. The most important thing is not to let water run wild. A small fire is a long fire. It feels different from eating outside. Bright red. There is a slightly simpler way, choose pork belly or ribs. After the oil is heated, add the meat and stir-fry until golden brown. Then put some carrots. You can suck some oil. The burnt carrots are better and a little sweet. ) Pour some soy sauce and sugar, then add some water and start to simmer until the whole room is filled with the smell of braised pork, then try to add some salt and monosodium glutamate to the pot. Another way: There are many ways to braise pork. The key is to boil all the oil in the fat. The color of sugar is also important. 1. Cut the pork belly into mahjong-sized squares and cook in a pot for more than ten minutes. Then wash the meat with cold water. 2. Put a little oil and sugar in the wok, wait until the sugar melts slowly, and stir in one direction at a constant speed. When the sugar melts and bubbles, pour the meat into the wok and stir fry, so that the sugar is evenly hung on the meat. This step is called coloring. 3. Drain the wok. It is advisable to have two fingers without meat. Put four onions in the pot and cut into sections; A few slices of ginger; Two tsaoko; Eight octagons; The ratio of salt: sugar: monosodium glutamate is 2: 3: 2; If the color is not enough, add a little soy sauce to color it. 4. Turn on the big fire, turn the pot to medium heat and stew for at least 40 minutes until the meat is soft (if you are not sure, pinch it with your hands). Note: 1. After all the ingredients are put into the pot, the soup should taste a little salty. Don't burn too much, just let the soup boil a little. Otherwise, the water will evaporate quickly, and the meat will be salty before the soup is made. If the meat is cooked for a long time, it will be delicious if it is softer. The production method of Luoyang braised pork: it is different from the familiar production method of braised pork. After boiling, frying and soaking, it is steamed into a dish with the characteristics of brown and red color, wrinkled skin and rotten meat. At present, there are two ways to braise pork in Luoyang. Now let me introduce them to you. The first method: raw materials: 500 grams of pork belly with skin, 20 grams of ginger slices, 30 grams of onion knot, star anise 1 slice of refined salt, ginger onion, cooking wine, monosodium glutamate, soy sauce, sugar color, fresh soup and salad oil. Methods: 1. 2. Put the wok on fire, inject salad oil and burn it to 60% heat, put the pork belly skin down into the wok, cover the lid, fry until the crackling sound in the wok is reduced and the meat color is brownish red, take it out and soak it in the original soup until the pork belly skin wrinkles, then take it out and dry it, and cut it into pieces with a length of 9 cm and a thickness of 0.5 cm. 3. Take a steaming bowl, put the pork belly slices (skin facing down) into the bowl in a letter shape, then add ginger slices, onion knots and star anise, mix them with refined salt, monosodium glutamate, soy sauce and fresh soup, then put them into a cage and steam them until they are soft, then take them out, take out ginger onions and star anise, and turn the steaming bowl over. The second method: raw materials: pork belly with skin 500 g radish 200 g yellow sauce 20 g onion ginger onion 50 g salt, cooking wine, monosodium glutamate, soy sauce, sugar, tofu and salad oil. Methods: 1. Wash radish and cut into pieces. Put it in a clear water pot with the washed pork belly, add onion, ginger, onion and cooking wine, and cook until the pork belly is cut. Take it out and keep the radish soup. 2. Put the wok on fire, inject salad oil and burn it to 60% heat, put the pork belly skin down into the wok cover, fry until the crackling sound in the wok is reduced and the meat color is brownish red, take it out and soak it in radish soup until the pork belly skin wrinkles, then take it out and dry it, and cut it into pieces with a length of 9 cm and a thickness of 0.5 cm. 3. Put the pork belly in a pot, add salt, cooking wine, monosodium glutamate, soy sauce, white sugar, bean curd and yellow sauce, mix well, put it in a book-shaped steaming bowl (with the skin facing down), then put it in a cage and steam it with high fire until it is rotten, and then take it out and buckle it into a dish. Note: The second method is the folk method. Although the skin is not colored with sugar, the pork belly cooked with radish soup is red and bright after frying because radish itself contains a lot of polysaccharide, and the color is better than that of braised pork cooked by the previous method.