Process 2: Wash the pot on low heat, put a little oil in the pot, then add 20 grams of sugar to the oil and stir quickly with a spoon. When the sugar melts and turns red and bubbles, 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
1. skinned pork cut into square pieces, green onions, ginger cut into large pieces.
2. pot of oil hot, put sugar stir fry, to become sugar color into the meat, add the right amount of water, with soy sauce, salt, sugar, green onion slices, ginger, star anise, sesame seeds, change the small fire simmering 1 - 1.5 hours into.
Materials: pork, brown sugar, seasoning, monosodium glutamate, green onion, ginger, garlic.
Practice:
1. First put the oil, add brown sugar, simmer until frothy, add meat fried oil, add wine and other ingredients, stir-frying flavor.
2. In the pot add boiling water, high heat stew 2-3 minutes.
3. Turn the heat to low and simmer for 2-3 hours.
4. Finally, collect the juice over high heat, add monosodium glutamate out of the pot, that is done. Note (add salt to increase the fresh flavor).
1. Wash and cut the pork into small cubes;
2. Put a small spoon of oil in the pan and heat until slightly hot, put the rock sugar and stir fry, until the rock sugar is completely melted;
3. Pour the meat into the stir fry, so that it is uniformly coated with sugar syrup;
4. Mixed with an appropriate amount of boiled water, add soy sauce, roasted marinade seasoning packet;
5. Covered with a lid and simmered on a low heat for 40 minutes or so until the juice dries up. minutes or so until the juice can be dried.
Ingredients: fine pork, stew meat packet, green onions, rock sugar, tea.
Seasoning: green onions, ginger and garlic, star anise, cardamom, nutmeg, cinnamon braised pork skin, coriander, tangerine peel, dried chili peppers, sugar, salt, soy sauce, wine.
Step 1. cut strips of pork into cool water to blanch the blood end.
Step 2. Blanch to set. (Do not cut the pieces and then blanch, so that the roasted meat out of the burned that have no shape. Burned out can not be beautiful)
Step 3. Fished out and cooled cut the same big square (larger eat up addictive);
Step 4. pan put a little oil, stir incense onion ginger garlic spices;
Step 5. into the meat stir fry (stir fry out of the meat in the oil);
Step 6. pan put a little oil in the pouring of sugar stir-frying sugar color;
Step 5. into the meat stir fry (stir fry out of meat oil);
Step 6.
Step 7. Stir-fry to sugar into date red turn off the fire;
Step 8. sugar color bubbles from large to small quickly turn off the fire, pour boiling water (this is a crucial step in the braised meat, this sugar color is the taste of caramel, will make the braised meat to become fragrant with a little bit of caramel flavor);
Step 9. Pour into the meat, add a little shaoxing wine boiling water to boil to join the tea water can be de-fanged cooked fast;
Step 10. Finally add soy sauce color, add salt to taste;
Step 11. Into a deep pot, add boiling water to the pot over high heat to skim off the froth, change to a low fire for 45 minutes;
Step 12. Back to the frying pan over high heat to put icing sugar so that the juice can be thickened out of the pot, shallot section garnish. (Juice thick flavor, pour on the rice more than addictive.)
Tips
The practice of braised pork will vary slightly from place to place. The South is used to using soy sauce (soy sauce) to adjust the color, while the North prefers to stir-fry sugar color. Raw materials are generally used to choose good pork (the so-called good pork should be layered, generally about five layers of the best, so the name "five-flower meat"), or "sitting buttocks meat" (that is, the tip of the buttocks). Can be put into the cabbage, tofu, potatoes, carrots and other vegetables cooked together, can change a variety of delicious stew dishes.
It's best to use rock sugar in stews, as it makes a brighter, better-looking color and tastes better than white sugar.
1. skinned pork washed, cut into mahjong pieces; dry hawthorn slices rinsed and washed.
2. Basin filled with cool water, add a tablespoon of cooking wine, put five braised pork pieces of meat, soak for 15 minutes.
3. Put the soaked pork cubes and dried hawthorn slices into a casserole dish and add enough water to cover the meat by at least two inches.
4. Boil over high heat for 30 minutes, constantly skimming the surface with a spoon in between.
5. Turn down the heat to a light boil, one and a half hours. (In the middle, I covered the oil cloth bought in the supermarket, to help remove some oil, if not, you can not.) 6, transferred to the frying pan (do not have to hold too much soup, slightly and meat as high as it can be), pour in a tablespoon of soy sauce, medium heat for 30 minutes until the broth is thickened.
7. Add rock sugar (the old wheat is said to be a catty meat one or two sugar, this ratio of people in the north to eat is definitely sweet, so 500 grams of meat plus 40 grams of sugar is almost), burned to the juice thick, add a little salt to adjust the flavor, the last point of the sesame oil out of the pot.
Raw materials:
Skinned pork (pork), dried hawthorn slices, dark soy sauce, rock sugar.
Practice:
1. Wash the skinned pork, cut into mahjong pieces; dry hawthorn slices rinse.
2. Basin filled with cool water, add a tablespoon of cooking wine, put the pork pieces, soak for 15 minutes.
3. Put the soaked pork cubes and dried hawthorn slices into a casserole dish and add enough water to cover the meat by at least two inches.
4. Boil over high heat for 30 minutes, constantly skimming the surface with a spoon in between.
5. Turn down the heat to a gentle boil, one and a half hours. (In the middle, I added a filter cloth bought from the supermarket to help remove some oil, you can skip it if you don't have it.)
6. Transfer to a frying pan (do not have to hold too much soup, slightly and the same height as the meat can be), pour in a large spoon of soy sauce, medium heat for 30 minutes until the soup thickens.
7. Add rock sugar (the old wheat is said to be a pound of meat one or two sugar, this ratio of people in the north to eat is certainly sweet, so 500 grams of meat plus 40 grams of sugar is almost), burned to the juice thick, add a little salt to adjust the flavor, the last point of the sesame oil out of the pot.
1. skinned pork washed, cut into pieces, put into the sand braised pork pot;
2. casserole ginger, rock sugar, soy sauce, sliced mushrooms, chestnuts, cinnamon;
3. casserole put a small amount of water (500 grams of meat, a number of mushrooms and other ingredients, put a bowl of water)
4. the first pot over high heat to boil, and then turn to a low fire for 20 minutes;
5. >5. After 20 minutes, stay next to the stove, turn up the heat a little, and turn off the heat when the pot is about to dry out.
Advantages: fast, fragrant and appetizing;
Summary: you can add mushrooms, chestnuts and other ingredients according to your own taste, as well as increase or decrease the amount of icing sugar as appropriate.
Features: neat dishes, brownish red color, soft meat, chestnut crisp
Raw materials: skinned pork 750 grams, 300 grams of chestnuts, 25 grams of wet starch
Production: pork cut into pieces, marinated in sugar color, put into the frying pan slightly fried and then fish out. Onion and ginger into the pot to fry, pour wine, soy sauce, chicken broth, followed by pork, salt, monosodium glutamate, star anise, cinnamon in turn under the pot to boil, move to a small fire. Chestnuts with warm oil slightly fried, such as meat will be rotten when the pot with cooking, such as meat rotten when adding wet starch can be.
Raw materials
Main ingredient: 1000 grams of pork with skin. Preparation Materials(11pcs)
Accessories: 20 cabbage hearts.
Seasoning: 1000g vegetable oil (no loss), 100g white sand beer, 8g salt, 1g monosodium glutamate (MSG), 1g chicken powder, 1g pepper, 10g sugar, 10g soy sauce, 15g ginger, 15g green onion, 6g each sesame oil, cinnamon, star anise, whole dried pepper, and 10g sweet wine juice.
Method
1. Pork branded all the remaining hair, into the hot water to scrape clean, cut into 2.5 cm square block, with beer, sweet wine juice, soy sauce marinade.
2. Ginger pat broken, green onion knot, cabbage heart clean and ready to use. Braised pork
3. pot on high heat, put vegetable oil, burn to 70% heat into the pork fried to golden brown out, drain the oil.
4. pot to leave a little oil, the sugar fried sugar color, add beer, soy sauce, cinnamon, the whole dry pepper, anise, ginger, onion knots, water, salt, monosodium glutamate, chicken powder, boil into the pressure cooker, and then into the deep-fried pork (soup to flush with the raw material shall prevail), cover the lid of the pot, high-flame boil on the gas pressure for 17 minutes after the removal.
5. Add oil in the pan, down into the cabbage heart, salt, stir-fry until the taste of broken round into the plate, and then the meat neatly arranged into the plate, dripping with the original juice that is.
Features
Red color, crispy and not greasy.
Note: This dish is an improved braised pork, fast-paced market supply, good economic efficiency, loved by diners.