Method 1

Process 1: Cut the meat into mahjong-sized cubes, put it in the pot and cook for 15 minutes, take out the meat, rinse with cold water and set aside. Process 2: Wash the pot and put it on low heat. Put a little base oil in the pot, then add 20 grams of white sugar to the oil and stir quickly with a spoon. When the sugar has melted and turned red and bubbling, add 50 grams of water. Stir evenly and put the juice into a bowl for later use. Step 3: Put 100 grams of oil in the pot and wait until the oil is boiled. 80% hot, pour in the meat. At the same time, add 50 grams of onions and 30 grams of ginger slices, stir-fry with the meat. After a minute, drip the juice into the pot in batches for coloring. When the meat turns golden brown, add water to cover the meat. Then add an appropriate amount of refined salt and brown sugar. Not too much brown sugar, just a little sweet. Finally, add 5 star anise and a piece of cinnamon bark, and cook over low heat. When the meat becomes tender, a fragrant braised pork dish is ready.

Practice 2

1. Cut the skin-on pork belly into square pieces, and cut the green onion and ginger into large pieces. 2． Heat oil in a pot, add sugar and stir-fry. When it turns into sugar color, add meat pieces, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise and bay leaves. Reduce heat and simmer for an hour. Serve.

Method 3

Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger, garlic Method: 1. First add oil, add brown sugar, cook until foaming, add meat and fry until the oil is released, add cooking wine and other seasonings, stir-fry until fragrant. 2． Add boiling water to the pot and simmer over high heat for 2-3 minutes. 3． After cooking over high heat, reduce the heat to low and simmer for 2-3 hours. 4． Finally, reduce the juice over high heat, add MSG, and serve. Note (add salt to increase the flavor)

Method 4

1. Wash the pork belly and cut into small cubes; braised pork

2. Heat a small spoon of oil in the pot until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted; 3. Pour in the diced meat and stir-fry until evenly coated with syrup; 4. Mix in an appropriate amount of boiling water, add light soy sauce, and braise the seasoning packet; 5. Cover the pot and simmer over low heat for about 40 minutes until the juice dries up.

Method 5

Materials: Raw materials: fine pork belly, stewed pork buns, green onions, rock sugar, tea leaves, seasonings: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, fragrant spices Leaves, tangerine peel, dried chilies, white sugar, salt, soy sauce, Shaoxing wine Method: Step 1. Cut the pork belly into strips and blanch in cold water to remove the blood. How to make braised pork

Step 2: Blanch and set. (Never cut into pieces and then blanch them, otherwise the braised pork will be shapeless. The cooked pork will not be beautiful) Step 3. Take it out and let it cool and cut into cubes of the same size (larger ones will be more enjoyable to eat) . Step 4: Put a little oil in the pot, stir-fry the onion, ginger, garlic and spices. Step 5: Add the meat and stir-fry (stir-fry out the oil in the meat). Step 6. Put a little oil in the pot, pour in the white sugar and stir-fry the sugar color. Step 7. Stir-fry until the sugar turns maroon red. Turn off the heat. Step 8. When the sugar-colored bubbles change from large to small, quickly turn off the heat and pour in boiling water (this is braised pork). The most important step is that the color of the sugar is caramel, which will make the braised pork fragrant with a slight caramel flavor). Step 9. Pour the meat into the meat, add a little Shaoxing wine and boil it in boiling water. Add the tea water to remove. The fishy smell will cook quickly. Step 10. Finally, add soy sauce to adjust the color and salt to taste. Step 11. Put it in a deep pot, add boiling water over high heat and skim off the foam, then reduce to low heat and simmer for 45 minutes. Step 12: Change the wok back to high heat, add rock sugar to make the juice thicker, and serve. Garnish with scallions. (The sauce is rich and fragrant, and it is super addictive when poured on rice.) Tips: The cooking method of braised pork will be slightly different in different places. In the south, soy sauce (dark soy sauce) is used to adjust the color, while in the north, fried sugar is preferred. The raw material is generally high-quality pork belly (so-called good pork belly should have clear layers, usually about five layers are better, hence the name "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks). You can add cabbage, tofu, potatoes, carrots and other vegetables to stew them together to create a variety of delicious stew dishes. It is best to use rock sugar when stewing meat. The color is brighter and more beautiful than white sugar, and the taste is better.

Method 6

Ingredients: 500 grams of pork belly, soy sauce, 2 tablespoons of Shaoxing wine, 2 tablespoons of braised pork

3 tablespoons of sugar, 2 aniseed, appropriate amount of salt, green onions and ginger Appropriate amount of each piece. Production process: 1. Wash the pork and cut it into pieces of appropriate size, put it into a pot of boiling water and cook for 5 minutes, wash it with clean water and set aside. 2． Place the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat until the sugar is completely melted and tiny bubbles appear on the edge, add the cooked pork cubes and stir-fry for 5 minutes until the sugar color is evenly distributed. On the meat, pour out some oil from the pot, add onion slices, ginger slices and aniseed and stir-fry briefly. Add soy sauce, enough water and an appropriate amount of salt. Bring to a boil over high heat, then simmer over low heat until the pork is cooked. When cooked, take it out of the pot. ★: When browning the pork, be sure to stir-fry it thoroughly; pour out some oil to prevent the dish from being too greasy; add water as much as possible at once; if water needs to be added during the stew process, be sure to add boiling water; conditions permit Friends, you can add some fennel when adding aniseed.

Method 7

Suzhou-style braised pork 1. Wash the pork belly with skin and cut into mahjong pieces; rinse the dried hawthorn slices with water. 2． Pour cold water into a basin, add a tablespoon of cooking wine, add pork belly pieces, and soak for 15 minutes. 3． Put the soaked pork belly pieces and dried hawthorn slices into a casserole, and add enough water to make it at least two inches higher than the meat pieces. 4． Boil over high heat for 30 minutes, constantly skimming off the scum on the surface with a spoon.

5. Turn to low heat and simmer for one and a half hours. (I covered it with a filter cloth bought in the supermarket to help remove some oil. If you don’t have it, you don’t need to use it.) 6. Transfer to the wok (you don’t need to put too much soup in it, it should be slightly as high as the meat) ), pour in a tablespoon of dark soy sauce and cook over medium heat for 30 minutes until the soup thickens. 7. Add rock sugar (Lao Mai said one pound of meat and one tael of sugar. This ratio must be sweet for northerners, so 500 grams of meat plus 40 grams of sugar is almost enough), cook until the juice is thick, add some salt to adjust the taste, and finally Add some sesame oil and take out the pan.

Method 8

Casserole braised pork 1. Wash the skin-on pork belly, cut into pieces, and put into a casserole 2. Put ginger, rock sugar, dark soy sauce, mushroom slices, chestnuts, and cinnamon in a casserole 3. Put a small amount of water in the casserole (500 grams of meat, some mushrooms and other ingredients, put a bowl of water) How to make braised pork

4. First bring the pot to a boil over high heat, then turn to low heat for 20 minutes. 5. After 20 minutes, stay next to the stove and turn on the heat slightly. When the pot is about to dry, turn off the heat. Advantages: Fast, fragrant, and satisfying. Summary: You can add mushrooms, chestnuts and other ingredients according to your own taste, and increase or decrease the amount of rock sugar as appropriate.

Method 9

Features: The finished dish is neat, brown-red in color, soft in texture, and crispy in chestnuts. Ingredients: 750 grams of pork belly with skin, 300 grams of chestnuts, 25 grams of wet starch. Production: Cut the pork into pieces, marinate it with sugar, put it into the oil pan and fry it for a while, then take it out. Add the onion and ginger into the pan and stir-fry for a while. Pour in the cooking wine, soy sauce, and chicken stock. Then add the pork, refined salt, monosodium glutamate, star anise, and cinnamon to the pan in order. Bring to a boil and move to low heat. Fry the chestnuts in warm oil. When the meat is tender, put it in the pot and cook together. When the meat is tender, add wet starch.

Method 10

1. Ingredients: 1000g pork belly with skin.

Making materials (11 photos) Ingredients: 20 cabbage hearts. Seasoning: 1000g vegetable oil (no loss), 100g Baisha beer, 8g salt, 1g MSG, 1g chicken powder, 1g pepper, 10g sugar, 10g soy sauce, 15g ginger, 15g green onion, sesame oil , cinnamon, star anise, whole dried pepper 6 grams each, and 10 grams of sweet wine juice. 2. Preparation method 1. Sear the pork belly until all remaining hair is removed, scrape it clean in hot water, cut it into 2.5cm square pieces, and marinate it with beer, sweet wine juice and soy sauce. 2． Crush the ginger, tie the green onions into knots, and wash the cabbage hearts and set aside. 3． Put the pot on a high fire, add vegetable oil, and when it is 70% hot, fry the pork belly until golden brown, take it out and drain the oil.

4． Leave a little base oil in the pot, stir-fry the sugar until it turns brown, add beer, soy sauce, cinnamon, whole dried peppers, star anise, ginger cubes, onion knots, water, salt, monosodium glutamate and chicken powder, bring to a boil and pour into the pressure cooker. Add the fried pork belly (the soup is based on the level of raw materials), cover the pot, bring to a boil over high heat and press for 17 minutes before taking it out. 5. Add base oil to the pot, add cabbage hearts and salt, stir-fry until raw and fragrant, then place it on a plate, then arrange the pork belly neatly on the plate, pour on the original juice and serve. 3. Characteristics: Bright red color, crispy and not greasy. Note: The improved braised pork of this cuisine has a fast market supply, good economic benefits, and is deeply loved by diners.

Method 11

Ingredients for braised pork: 1000 grams of pork belly, 2 green onions, 1 piece of ginger, 2 aniseed, 1 piece of cinnamon, 3 dried chili peppers, Note : Ingredients can be used as appropriate, Seasoning: 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon rock sugar, Method: 1. Wash the pork and cut it into large pieces, ensuring that each piece has skin and fat and lean meat. Wash the green onions and cut into sections, wash and slice the ginger. 2. Heat the wok, add the meat pieces and fry over medium heat. The fat in the meat will gradually seep out, and you need to keep turning it. When the meat pieces are fried until each side is golden brown, take it out and set aside. 3. Leave the bottom oil in the pot, pour the rock sugar, cook over low heat until it dissolves and turns yellow, turn off the heat, add the fried pork into the pot and mix evenly, so that each piece of meat is evenly coated with sugar color, 4. Add onion, ginger, aniseed, cinnamon, and dried red pepper to the pot, add cooking wine, soy sauce and warm water to cover the meat noodles, cover and add boiling water

Put the lid on the pot and bring to a boil, then reduce the heat and simmer for 40 minutes. The meat is cooked until tender and the soup is thickened. Features: The sauce is red and shiny, fat but not greasy. Chef's Tip: Nutmeg, cloves, Sichuan peppercorns, grass fruits, bay leaves, etc. are all good combinations for braised pork, but it is not advisable to add too much to avoid taking away the flavor of the meat.

Method 12

Ingredients: 500 grams of pork belly, 1 grass fruit (domestic meat quality is good, grass fruit can be omitted. Foreign pork has a strong taste, so it must not be less, otherwise the meat will The fishy smell is obvious.) 1 cinnamon stick, 3 star anise, half green onion, 6 slices of ginger, 6 red dates. Seasoning: 2 tablespoons of dark soy sauce, stir-fry to reduce the juice before cooking.

Stir-fry 1 tablespoon of dark soy sauce.

, 6 grams of salt, 20 grams of rock sugar. Method: 1) Cut the washed pork belly into 2cm-3cm pieces, blanch and set aside. (If it is high-quality pork belly and the quality of the meat is good, you can fry it directly in the pan without blanching it). 2) Slice the ginger and cut the green onion into sections. Pour oil into the pot. When the oil is cold, add onion, ginger, cinnamon, strawberry and star anise and stir-fry until fragrant. Add pork belly and stir-fry until it changes color. Continue stir-frying for 2 minutes until oil comes out. Pour in dark soy sauce, light soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should cover the meat surface, and skim off the foam after boiling. (I used to fry the sugar color first, but later I found that using this method, it is also good without frying the sugar color.) 3) Simmer on low heat for about 1 hour. When it is almost out of the pot, turn to high heat to collect the soup.

Method Thirteen

Ingredients: Pork belly with skin (1000g) Seasonings: chives (50g), ginger (50g), light soy sauce (30g) , dark soy sauce (5g), single crystal rock sugar (20g), salt (5g), pure brown sugar (not brown sugar) (50g), seasoning wine (20g), water (500g). Although the ingredients for this braised pork are quite simple, the entire production process is a bit complicated and a waste of time. However, as the saying goes, "Slow work produces fine work" and "You can't eat hot tofu in a hurry." If you don't have so much time, The taste of this Soviet-style braised pork is not authentic! The numbers on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours. Soak the pork belly in cooking wine for 15 minutes. Wash the pork belly and cut it into two square pieces the size of mahjong tiles. Be careful not to cut the meat too small. If it is too small, it will shrink and break. But it should not be too big. If it is too big, it will not be easy to cook. , and it’s not convenient to eat. After cutting, place it in a casserole, add half a cup of cooking wine, and soak it in cold water. This can soak away the blood in the capillaries. The cooking wine can be easily absorbed by the meat fibers and remove the fishy smell. Generally, it takes about fifteen minutes to soak. Cook over high heat - 30 minutes. After rinsing the soaked pork belly slightly, cook over high heat.

After the sugar is added, the soup will quickly dry up. When the soup becomes thicker and shiny, the dish is ready. The soup does not need to be cooked too dry. The braised broth with rice is the best in the world. . This is the authentic Soviet-style braised pork. Except for wine, vinegar, soy sauce and sugar, there are no other seasonings. It is the original flavor.