Shi Mao braised pork

Pork belly, salt, onion, cooking wine, cinnamon, fragrant leaves, ginger, pepper, sugar, soy sauce, soy sauce, braised sauce.

Exercise:

Cut the pork belly into the same size and shape, add water to the pot to boil, put the pork belly in the pot to cook, and filter out the blood foam in the meat. Take out the pork belly and marinate it in cooking wine for five minutes.

Preheat the wok, add medium oil and white sugar, melt the sugar and fry until caramel color.

Stir-fry the white sugar until fragrant, then add the pork belly and stir-fry until golden, and you can make a delicious super soy sauce with chicken balls.

Add spices. Stir-fry super soy sauce with delicious chicken balls, ginger, onion, cinnamon, fragrant leaves, pepper and salt.

Stir-fry for two minutes, add appropriate amount of water, cover the pot, and simmer for about an hour. This step is to make the final juice collection, set a good time, and be careful not to burn.

Shanghai braised pork

500g pork belly, five crystal sugar, one onion, ginger-

1. A little anise cinnamon spice, a proper amount of salt, three tablespoons of soy sauce, three tablespoons of soy sauce and a large bowl of water.

Exercise:

Wash pork belly and cut into pieces for later use. I like to eat large pieces, cut into large pieces and cut into small pieces, which makes it easier to cook. Put oil in a hot pan. When the oil temperature gets hot, pour pork belly and stir fry quickly. This step is called explosion. You can hear the exciting sound of oil explosion. Be careful not to be splashed by oil.

Stir-fry for a while to get oil, then add onion and ginger to taste and remove fishy smell.

Then throw away the seasoned onion and ginger, put three spoonfuls of soy sauce, three spoonfuls of soy sauce and five crystal sugar in and stir fry.

Add star anise cinnamon clove and other spices, add a bowl of soup, just no braised pork. Then wait for it to cook on medium heat for 40 minutes.

Boil the water to dry and collect the juice. The braised pork is soft and cooked, and there is meat oil and gravy left in the pot. Make sure everyone next door can smell your meat, haha.

Home-cooked braised pork

Ingredients: 700g pork belly, salt, rock sugar, soy sauce, ginger slices, pepper, onion and cinnamon.

Wash the pork belly and cut it into 2cm pieces, then put it in a pot and cook it with cold water, skim off the floating foam, take it out, let it cool, control the water and not stick to the pot, add ingredients, and fry the pork belly until both sides are brown.

Fry one side and fry the other side.

Fry, remove the ingredients and throw them away.

Change the oil in the wok, add about 15 pieces of rock sugar, and slowly stir until the rock sugar melts, discolors and bubbles. Then turn off the fire (the purpose of turning off the fire is to avoid excessive sugar), immediately pour in the fried pork belly and stir it for a few times, and then turn on the small fire. The sugar color will be better at this time. If you like heavy colors, you can add some soy sauce, add a few drops of warm water until the pork belly doesn't appear, and then turn to low heat and slowly slurp. Pay attention to the remaining amount of starch water in the soup. In this case, when drinking soup, turn to high fire to collect juice, add some starch water, keep stirring for a few times, and immediately turn off the fire and take out the pot.

Braised chestnuts

Exercise:

250g chestnuts are washed, lightly sliced with a knife or a cross knife, boiled in boiling salt water for 3-5 minutes, shelled and soaked in light salt water for later use. (The raw board ticket will soften after soaking in boiling salt water, so it is easy to shell. ) 500g pork belly with skin is cut into small pieces of about 25cm, washed, blanched in a cold water pot and drained for later use. Pour appropriate amount of cooking oil into a hot pot, add 4 slices of ginger and appropriate amount of onion to saute until fragrant, stir-fry pork belly until it is slightly tar, and set aside. Heat oil in a hot pan, add 2 tablespoons of rock sugar, stir-fry until it melts into caramel color, then pour pork belly and stir-fry until the meat is evenly coated with sugar color. Pour in the board ticket, add 2 tablespoons cooking wine, 2 tablespoons light soy sauce and 1 tablespoon light soy sauce, pour in a bowl of hot water without braised pork, and add 4 fragrant leaves and 6 star anise.

Cover and simmer for about 40 minutes, and finally collect the juice on high fire. Serve, sprinkle with chopped green onion, and the braised pork with chestnuts will be finished!

Braised pork with fermented bean curd

Composition:

Pork belly, fermented bean curd, onion, ginger, garlic, soy sauce, sugar and starch.

Exercise:

Wash pork belly and cut into pieces. Put water in the pot, put the meat pieces in, boil the water until there is no meat, and skim the meat dog. The meat was cooked for an hour. Take the meat out of the colander, pour out the water, put it in the pot, add the onion, ginger and garlic and stir-fry for two or three minutes. Add a little soy sauce, a little sugar and a little salt. Add a little fermented bean curd, stir-fry and simmer. Inject water, no meat. Simmer for 20 minutes. Boil until the soup is slightly dry, add starch and water, stir well, and take it out of the pot and put it on a plate.

He braised pork

Practice: Ingredients: river pot eggs, pork belly, rock sugar, star anise, fragrant leaves, cinnamon ginger slices, soy sauce, soy sauce and cooking wine.

Wash the eggs and put them in cold water in the pot. Cook them for three minutes and then put them in cold water. Then peel the shell for later use. Pork belly is best to choose pork belly with skin and cut it into cubes. Prepare star anise, fragrant leaves, cinnamon and ginger slices. Pour a little oil into the pot and stir-fry the pork belly to get fat. Out of the pot for later use.

Pour oil into the pan, add crane eggs and fry until golden brown and wrinkled. Take it out for later use.

Pour a small amount of oil into the pot, add a proper amount of rock sugar, and then turn to low heat and stir until the rock sugar is almost melted. Then add pork belly, cook until it is brown, and add star anise, fragrant leaves, cinnamon and ginger slices. Stir to taste. Pour in some soy sauce, soy sauce and cooking wine and mix well. Put the pork belly in a casserole and heat the water until the pork is cooked. Make a summary of the onion and put it in for 40 minutes. Add crane eggs and stew for 20 minutes on medium heat.

Sichuan style braised pork

2 kg pork belly, 300g soybean, 3 tablespoons salt, sugar 100g, 6 dried peppers, a little cooking wine, a little soy sauce and a little chopped green onion.

Exercise:

Blanch the meat and add pepper to remove the fishy smell. Cut the meat into small pieces 10 minutes or so, stir-fry with oil, add a little cooking wine, stir-fry until the meat is fragrant, and then stir-fry the sugar for later use. Slightly Huang Shi, turn on low heat and stir-fry until golden brown. It's almost time to add caramel flavor. Stir-fry the fried meat, add a little soy sauce (about the same amount as cooking wine) and add salt to taste.

Add broth or boiled water, and be careful not to add cold water if the pork belly is not eaten.

Add spiced powder, ginger, pepper and soybean, and simmer until the soup is dry. Soybeans should be boiled first.

Sprinkle chopped green onion to finish (stir-fry sugar with water, stir-fry with oil if it is difficult to master, pay attention to small fire)

Simple version of braised pork

Composition:

Pork belly 500g, ginger, rock sugar, star anise.

Exercise:

After the water is boiled, blanch the pork belly for about 1 min, then take it out, wash it and drain it for later use.

Pour less oil into the wok, add rock sugar on low fire, stir-fry until the pork belly is covered with sugar, add appropriate amount of soy sauce to color, add star anise after the color is even, add appropriate amount of broth or hot water to boil on low fire, continue stewing for about 30 minutes, and finally collect juice on high fire. Keep stirring until the sauce thickens and every pork belly is covered with sauce.