Braised pork 1 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 China 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. Braised pork belly in soy sauce, cut into small pieces of two or three centimeters square, then cut a few knives on each side (to taste, you can save it if you are lazy), use soy sauce well (soy sauce is always mixed here), add sugar and chopped green onion to make juice, and feed the meat for two hours (it is best to turn it from time to time). Heat half a pot of oil and put the meat pieces in 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 in at once, it will become fried meat) Disadvantages: it is very smoked when frying meat, and there is no chance of strong lampblack for a long time. Three main ingredients of braised pork: fresh pork (with skin behind buttocks) Accessories: ginger, onion, cardamom, red fermented bean curd, aniseed, salt and white wine. Practice: cut the pork into pieces (length 2cm, width 1.5cm), chop the chicken legs into small pieces, put them in cold water, heat them until the water boils, take out the chicken pieces and pork pieces, and drain the water; Pour the oil and sugar into an iron pan, heat it, and stir it with a shovel until the mixed color of the oil and sugar becomes dark and there are 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. Braised pork belly with skin must be fat and thin, or 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, stir-fry the meat and put the fat. Put the prepared onion, ginger and garlic into the pot, add soy sauce and cooking wine, but pay attention to the taste. You don't need to put salt, just copy the oil to taste. A drop or two of vinegar will remove the smell, a little sugar, it is best to put some coke in it, and then you can also put a little dried pepper down. Add water and start to simmer. Keep adding water. Don't dry the pan. It takes several hours to stew until the skin is covered. Haha, give it a try! The family practice of braised pork is to choose a certain amount of pork belly and cut it into pieces with a length of 3 cm and a width of 1 cm, and the size is as uniform as possible. Remember, your hair must be washed repeatedly with clean water. (Otherwise, the meat has a strange smell. Secondly, prepare seasoning: onion, cut into sections; 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. When the foam in the oil turns up and down, add the meat and turn it over constantly to make the meat color uniform. The temperature of sugar should be controlled, otherwise it will be extremely difficult to eat. Sixth, put the seasoning into the pot, stir fry and add a little soy sauce. Seventh, put the meat in the casserole and add the right amount of green water. Cooking. Eighth, turn off the fire after boiling for about 50 minutes. Ninth, add cooking wine and salt. Braised pork (also my practice) is occasionally fried in a wok, so that the skin and fat are partially defatted or fried crisp. 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 rice wine, more sugar, less salt, and finally stop-I always think the key to braised pork is soy sauce. Many soy sauces abroad can't cook braised pork at all, which is a complete mistake. P I occasionally use domestic straw mushroom soy sauce, which is very bright and fragrant when put 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 ~ 500 grams of pork belly with skin, 0/20 grams of rock sugar/kloc-,4 5 drops of aged vinegar, refined oil, soy sauce, yellow wine, ginger and so on. To make (1), first scrape the pork belly and cut it into matchbox-sized squares. (2) Put oil in a wok, add pork belly and ginger slices and stir fry. When the meat turns white and oily, add yellow wine, soy sauce and rock sugar and stir fry evenly. (3) Then drop 4 5 drops of aged vinegar, cover the meat with clear water, and then cook it with high fire until the water boils. Simmer for 25 minutes. After adding a little salt, switch to medium heat and cook until the soup gradually thickens and bubbles like thicken. Leave the fire and put it in the pot.