The practice of braised pork with distiller's grains The first step is braised pork: If you want to eat meat, you have to buy it back three days ago. A whole piece of pork belly, boiled in boiling water, washed and sealed in a distiller's grains bowl. There is a layer of distiller's grains mixed with yellow wine in the distiller's grains bowl, and the skin is placed on the distiller's grains. After three days, take out the meat and wash it. Distiller's grains smoked the meat golden and mottled.

Step 2: Cut the meat: Dice the cured pork for later use. At this time, it can be seen that the meat smoked by wine is blushing and delicate, and the beads are round and jade-like, just like a beauty. At this time, the aroma of wine has penetrated into it.

Step 3: Stir-fry the meat: put the cut meat in a hot pot, stir-fry slowly and cook carefully. The smell of meat and wine began to blend slowly. At this time, people's patience is not a painful process, but a manifestation of cooking pleasure. The advantage of frying meat instead of frying is that it can seal gravy and wine in the meat.

Step 4: cook the meat: Pour the fried meat into clear water, add soy sauce, crystal sugar, pepper and hawthorn, cook together, and simmer for one hour until the excess fat in the meat is dissolved. Dark soy sauce can be colored, and rock sugar is the key to this dish, which can not only remove the fishy smell of meat, but also make the meat fresh and harmonious. Hawthorn can make meat softer and is said to remove cholesterol. In my mother's words, it is botulinum toxin.

Step 5: Braise the meat: take out the pepper, hawthorn and oil, stew the meat with dried fungus and hazelnut until the juice is dry, and add salt to taste. This dish is ready. Black fungus can absorb oil when eaten with meat. The aroma of hazel mushrooms is a perfect match with the aroma of distiller's grains and meat.

The practice of burning meat with sweet potatoes Raw materials: pork belly, two sweet potatoes, one star anise, soy sauce, rock sugar, cooking wine, etc.

Practice: Soak pork belly in clear water 10 minute, and pour in half a cup of cooking wine to remove the fishy smell (pork belly bought by the Queen Mother is quite good, fat and thin ~ ~ ~).

Peel the sweet potato, cut into pieces, put a little oil in the pot and fry until cooked.

Blanch the pork belly with boiling water, remove the dirt and take it out for later use.

Put a little oil in the wok, just a little oil. Stir-fry pork belly with a small fire, and you can see that there is a little more oil in the wok. This is the fat of the pork belly itself dissolved, which can reduce the greasy feeling.

Pour in soy sauce, add onion, ginger and star anise, stir-fry and color, add warm water, boil and simmer.

Add the right amount of sugar (rock sugar is the best, the color is red and bright), and when the meat is stewed, put the sweet potato in it and stew it again.

When the meat and sweet potatoes are cooked and seasoned with salt, the soup can be dried.

note:

Sweet potatoes are easy to cook, so you can't cook them with meat, or they will become mushy ~ ~ ~

It's best to put rock sugar in the stew to make it red and bright.

Braised pork with garlic Raw materials: pork belly, onion, ginger and garlic.

Seasoning: cooking wine, star anise, salt, rock sugar and soy sauce.

Production method:

1, pork belly cut into pieces, soaked in clear water 10 minute, and poured half a cup of cooking wine to remove fishy smell.

2. Peel garlic, cut onion into sections, and slice ginger for later use.

3, put a little oil in the iron pot, little oil is enough, add pork belly and stir fry slowly, you can see that there is a little more oil in the pot, which is the fat of pork belly itself dissolved, which can reduce the greasy feeling.

4. Pour in soy sauce, add onion and ginger slices, stir-fry and color, add hot water and a tablespoon of cooking wine, and turn to the casserole for stew.

5. Turn the heat down and add one star anise.

6, add the right amount of sugar (rock sugar is the best, the color is red and bright), wait until the meat is cooked to seven or eight minutes, put the garlic in, and then stew.

7. When the meat is cooked, add salt to taste and tighten the soup.