Ingredients: Braised pork and dried plums.
Braised pork can be cooked in a variety of ways.
Tell me one thing I like better. Fat but not greasy, refreshing and palatable. The key is that you can shine red without frying sugar.
Preparation materials: pork belly, plum, onion, ginger, white sugar, soy sauce, soy sauce, salt, chicken essence, white sugar, southern milk, cooking wine.
1: soak the plum vegetables first and wash them several times, otherwise there will be sand.
2. Cut pork belly into pieces, put it in a pot with cold water, add onion and ginger cooking wine, boil bleeding foam, remove and drain for later use.
Heat oil in a pot, add pork belly, stir-fry until both sides are slightly yellow, control off excess oil, add onion and ginger, stir-fry until fragrant, add southern milk, add soy sauce, stir-fry, add water, cooking wine, salt, chicken essence and sugar, and press in a pressure cooker for 20 minutes.
3: Stir-fry the soaked plum vegetables in a pot, and then steam them in a container for 20 minutes.
4. Add the stew to the steamed plum vegetables, tighten the juice on the pot and pour it into the plate for later use.
5: Braised pork belly is to tighten the soup in the pot and pour it on the plum vegetables.
Chengfuyan authentic Shi Mao braised pork
You can color without soy sauce and collect juice without starch.
Materials:
Jingwuhua
White granulated sugar
Star anise, cinnamon, geranium
Onion and ginger
Exercise:
1. Cut the pork belly into 3-5cm cubes (of course, it can also be cut into smaller pieces at home, which is convenient for flavor enhancement and reduces cooking time);
2. Pour cold water into the pot, blanch the pork belly for 5- 10 minutes, skim the floating foam, remove and drain the water for later use;
Add a little oil and a little water to the wok, so you don't have to worry about oil leakage. Pouring cold water into the wok won't leak oil. Turn on a small fire, pour in sugar, and cook until it is purple. The color and taste of white sugar are better than rock sugar, and then add water to boil;
4. Pour the base oil into the pot, add a small amount of star anise, cinnamon bark and fragrant leaves, stir fry, add onion slices and ginger slices, add drained pork belly, stir fry continuously, stir fry until each pork belly is evenly covered with sugar color;
5. Boil a proper amount of water in the casserole, pour the pork belly into the casserole and stew for about 1 hour;
6. After the pork belly is stewed for one hour, add salt and sugar to taste and stew for 40 minutes. The amount of white sugar is twice that of salt;
7, juice collection, attention should be paid to the process of juice collection, because at this time the soup is thick, don't paste the bottom, shake the wok to collect juice, so that a Shi Mao braised pork is ready;
skill
1, star anise removes the greasy smell of meat, fragrant leaves fully enhance the mellow taste of meat, and cinnamon is fragrant and delicious. These spices can completely induce appetite, but remember not to put too much, otherwise the seasoning will be heavy;
2. Use medium and small fire when stewing to ensure that the soup is boiling and bubbling;
3, Shi Mao braised pork will not be too sweet, and the taste is salty and sweet;
Braised pork is the most common home-cooked dish. The practice of braised pork in different places is similar and cannot be summarized in many aspects. The basic ingredients are pork belly and soy sauce, and the auxiliary materials are salt, oil, vinegar, rock sugar, cooking wine, vinegar, star anise, fragrant leaves, cinnamon and dried peppers. The most popular in our hometown is "Shi Mao Braised Pork". Here are some simple steps:
1. Cut the high-quality pork belly into 3cm pieces. Shi Mao braised pork is bigger than ordinary braised pork.
2. Heat the pork belly in cold water, skim off the floating foam, blanch and drain. Heat the oil in the pan to 50% heat and fry the pork belly for 3 minutes. Add a little oil to the pot and add rock sugar. Stir-fry the pork belly until the surface has a sugar color (it must be low fire), and then stir-fry the auxiliary materials.
3. Pour the fried auxiliary materials and the pork belly with sugar color on the surface into the casserole, add the flooded meat, turn to low heat for 40 minutes after the fire is boiled, and finally add salt and chicken essence to taste!
Hello: I'm Mao Mao Cuisine. I'm glad to answer your question. I made the following answer.
I know there are two ways to braise pork in soy sauce. Our method here is very simple.
1: food preparation, pork belly, ginger slices, onion segments, cinnamon, fragrant leaves, star anise, soy sauce, rock sugar, salt, monosodium glutamate, cooking wine and garlic slices.
2. Wash the pork belly, cut it into even thick slices, put it in a boiling water pot for 5-6 minutes, blanch the dirty foam, take it out and rinse it thoroughly, pour the oil into the pot, fry the pork belly until it is golden yellow, take it out, put the oil into the pot, stir-fry the rock sugar until it changes color, and stir-fry the pork belly slices until it changes color.
3: Add ginger slices, onion slices, garlic slices, fragrant leaves and star anise, stir-fry with old cooking wine, salt and monosodium glutamate, add the cooked meat, boil it, pour it into the pressure cooker, cover it with low fire, hold it for 7-9 minutes, and turn off the fire for 0/5 minutes. (Stir-fried braised pork is fat but not greasy)
Thank you. I'm glad to answer your question. I hope I can help you.
Hello! I'm glad to answer your question. I'm Hao Pang from Shanxi. There are many cooking methods of braised pork, such as steaming, stewing and marinating. For example, the famous Shi Mao braised pork in Hunan cuisine is cooked with slow fire, our eight bowls of Shaanxi braised pork are cooked with halogen, and the braised pork in Cantonese cuisine and plum cuisine is steamed. In our hometown, there is a famous home-cooked dish called braised pork strips. Pork belly is replaced by four squares of flying water, marinated on low fire until soft and rotten, taken out and put on a plate, and poured with the original soup. Red and bright in color and rich in flavor, it is our traditional famous dish in Shanxi, braised square meat. There is also winter melon stew, and there are pictures for your reference. Pork stew vermicelli in Northeast China is a typical braised pork practice.
Hello, I'm Jiang, and I'm glad to answer this question for you.
Braised pork is a popular dish, and the practice varies slightly from place to place. The famous ones are Suzhou-style braised pork, Chinese-style braised pork, Shandong-style braised pork and Shanghai-style braised pork. Although they are all cooked with pork belly, soy sauce and sugar, the taste and taste are different due to different techniques and accessories.
Here are some simple ways to stew meat:
First of all, let me introduce the braised pork in my hometown:
First, Soviet-style braised pork
Suzhou-style braised pork is one of the famous dishes in Jiangsu Province. It originated in Suzhou and has the characteristics of "thick oil red sauce". Fat but not greasy, crisp but not broken, sweet but not greasy, thick but not salty. This is the special feature of Soviet-style braised pork.
Material: pork belly with skin
Ingredients: cooking wine, vinegar (or dried hawthorn), soy sauce and rock sugar.
Exercise:
1. Wash pork belly, cut it into mahjong-sized squares, put it in a bowl, add cold water to soak pork, add a tablespoon of cooking wine to water, soak it for about 15 minutes, take out the meat, wash it again, and then spin off the water for later use.
2. Put the meat into the pot, add water, add a spoonful of cooking wine and half a spoonful of vinegar (or dried hawthorn), and boil over high heat. After the water is boiled, remove the floating impurities.
Cook with high fire for about half an hour, then you can switch to low fire. The size of the fire depends on whether the water surface is boiling, which is called "simmering". Well, it will take at least an hour. The longer it takes, the better it tastes.
4. Change the simmered meat into the wok, add soy sauce, continue to open the lid and cook for another half an hour, and the water in the wok is almost finished. At this time, turn to the fire, add rock sugar, and put about 50 grams of rock sugar per 500 grams of meat. But for those who are afraid of sweetness, it is suggested that 40 grams of sugar should be enough for every 500 grams of meat. When the rock sugar is slightly turned, it will start to turn over the meat, otherwise it will be easy to paste. When the soup is dry and the surface of the meat is shiny, this Su-style braised pork is ready.
Second, Shi Mao braised pork
Shi Mao braised pork belongs to Hunan cuisine and is one of the classic dishes in Hunan. Shi Mao braised pork is characterized by no soy sauce. There is a little story about this. Hunan braised pork started with soy sauce, and Hunan Xiangtan soy sauce was used. Chairman Mao often ate at school and fell in love with this dish. But he never touched soy sauce again because he saw that the process of producing soy sauce in a soy sauce workshop was unsanitary. Later, Zhongnanhai chef Cheng Ruming made this braised pork without soy sauce for Chairman Mao to taste. Chairman tasted it and it was very useful, so the authentic Shi Mao braised pork was not soy sauce.
Material: pork belly with skin
Ingredients: cooking wine, sugar, salt, monosodium glutamate, edible oil, star anise, cinnamon, dried pepper, pepper, garlic, pepper, ginger, etc.
Exercise:
1. Add ginger slices and cooking wine to pork belly, blanch, remove foam, remove and cut into pieces for later use.
2. Add star anise, cinnamon, dried pepper, pepper, garlic, pepper, etc. Pour it into the pot and pour it out for use.
3. Add a small amount of oil and a large amount of sugar to the hot pot, cook until it is light red, and pour it out for later use.
4. Add a little oil in the second step to the hot pot, add pork belly, fry on medium fire 1 min, add half of the red syrup cooked in the third step, stir fry, add a little boiling water, and cook until the soup is thick.
5. Pour all the syrup left in the third step into the pot, constantly stirring the meat in the pot until each piece of meat is evenly stained with soup, and cook for a while on low heat.
6, until the red has been revealed, then put down the water and cook. After the soup turns red, add salt and monosodium glutamate and cook until it is thick.
Third, Shandong braised pork
Lu-style braised pork, also known as Shandong roasted meat and Northeast braised pork, pays attention to heavy colors and materials, so Lu-style braised pork is characterized by thick juice and heavy color. Therefore, soy sauce is the key to this dish. You should choose heavy sauce or use Shandong soy sauce instead.
Material: pork belly with skin
Ingredients: vinegar, aniseed, ginger slices, salt, cooking wine, soy sauce, water, rock sugar and monosodium glutamate.
1, pork belly washed and cut into pieces, blanched and taken out for later use.
2. Boil the pot with 80% water, slowly pour pork belly, add vinegar, cook for about 25 minutes, and add aniseed and ginger slices.
3, add a little salt, cooking wine, soy sauce, and then simmer for at least an hour until the water is dry, so be sure to burn enough water in the pot before.
4, another pot, put a small bowl of water, add rock sugar to melt and set aside.
5. If the color of the pork belly in the third step is not deep enough, you can add some soy sauce and monosodium glutamate, pour in the sugar water in the fourth step, and stir fry until the water is dry.
Fourth, Shanghai braised pork.
Shanghai braised pork, also known as our braised pork, is characterized by casserole, fat and thin, sweet and soft, instant in the mouth and sweet in taste.
Material: pork belly with skin
Ingredients: soy sauce, ginger, garlic, cooking wine, vinegar, rock sugar.
Exercise:
1, pork belly washed and cut into large pieces, blanched in water, added some cooking wine, turned off the fire after the water boiled, and emptied all the water in the pot. Wash each piece of meat again and put it in a casserole.
2, add enough water, it is advisable to have no meat, add ginger, garlic slices, cooking wine, vinegar, boil over high heat, and then turn to low heat for one hour.
3. After that, add two spoonfuls of soy sauce and two spoonfuls of rock sugar to the pot, turn to a high fire to boil, and then continue to simmer. Avoid sticking to the pan at this time. You should turn the meat slightly with a spoon, instead of stirring it with chopsticks, otherwise the meat will easily break.
4, stew for about an hour, the soup is thick, and the juice can be served.
Five, home-cooked simple braised pork
A friend who cooks every day hates cooking a big dish for an hour at a time. Here is a simple method of braising pork, hoping to satisfy your appetite and save your time.
Material: pork belly with skin
Ingredients: onion, ginger, garlic, star anise, cinnamon, sugar, salt, soy sauce, soy sauce and chicken essence.
Exercise:
1, the pork belly is washed and cut into small pieces, and a proper amount of cooking wine is poured and marinated for 30 minutes. Drain the remaining cooking wine after 30 minutes.
2, from the oil pan, pour a small amount of oil, add marinated pork belly, stir-fry slowly on low heat. Stir-fry until the color is slightly yellow, remove and drain the oil for later use. The purpose of this step of frying directly in the oil pan is to fry more oil in the pork belly, which is not greasy and can increase the flavor of the meat. )
3. Put the oil in the pot again, add the onion, ginger and garlic to saute until fragrant, add the rock sugar to quickly stir-fry the sugar color, then add the previously fried pork belly to stir-fry, and then add the soy sauce and soy sauce.
4. After the meat is colored, put it in clear water (bone soup is the best), and the water level can cover the surface of the meat. Add star anise and cinnamon, cover the pot and bring to a boil, then simmer for15min, add appropriate amount of salt, stew for15min, then stir-fry for15min with high fire until the soup is dry, and then add chicken essence.
The most important thing to cook braised pork is to choose the pork belly, so how to choose the pork belly?
Pork belly (also known as rib meat and three-layer meat) is located in the abdomen of pigs, and there are a lot of fat tissues, including muscle tissues, which are fat and thin, so it is called "pork belly". The first layer is pigskin, the second layer is fat meat, the third layer is lean meat, the fourth layer is fat meat and the fifth layer is lean meat.
First-class pork belly, the front part of the abdomen near the front leg is the most perfect, fat and thin, and the color is pink. Followed by the pork belly near the tip of the pig's back hip, there are three layers of obvious pork belly, the thickness of fat meat and lean meat is equivalent, and the thickness of a whole piece of pork belly is about one inch. Good pork belly can be touched by hand, which has a slight touch. There is no bloodshot on the meat, and the fat meat and lean meat are red and white, and the colors are bright.
First of all, you need to prepare the following ingredients: 500 grams of pork belly, appropriate amount of onion, 2 tablespoons of soy sauce, soy sauce 1 teaspoon, ginger 1 slice, 3 pieces of star anise, 2 pieces of cinnamon, 5 pieces of fragrant leaves, rock sugar 1 5g, and salt1teaspoon.
Step 1: Treat the ingredients, clean the pork belly, cut it into small pieces for later use, and then slice the ginger for later use!
Step 2: Take the pot and put the chopped pork belly into the pot, then add clean water without pork belly, add ginger slices, onion segments and cooking wine, boil and blanch, then take out the water, take out the pot again, put the blanched pork belly into the pot, fry until all sides are brown, and take it out for later use!
Step 3: Leave the bottom oil in the pot, put the rock sugar into the pot, stir-fry the pork belly to make it sugar-colored, then stir-fry the pork belly to make it all covered with sugar, then add 2 tablespoons of soy sauce, add 1 teaspoon of soy sauce, stir-fry evenly to make the pork belly covered with soy sauce, then add clean water without pork belly, add star anise, cinnamon and incense.
Step 4: After boiling for 40 minutes, when there is not much soup left in the pot, add 1 teaspoon of salt, and then turn to high heat to collect the juice. When the soup is thick, it can be cooked, and finally sprinkle with chopped green onion or coriander.
This is our usual practice. Every place has different customs. There must be many practices. Tell me about your practice for your reference.
Ingredients: 500 grams of pork belly, 3 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 3 tablespoons of sugar, 2 aniseed, appropriate amount of salt, and appropriate amount of onion and ginger slices.
manufacturing process
1. Wash the pork, cut it into pieces of appropriate size, blanch it in a boiling water pot for 5 minutes, and wash it with clear water for later use;
2. Put the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat. When the sugar melts completely and tiny bubbles appear on the edge, pour in the cooked pork;
3. Stir-fry the meat for 5 minutes, stir-fry the sugar evenly on the meat, pour some oil into the pot, stir-fry the onion, ginger slices and aniseed slightly, add soy sauce, enough water and proper amount of salt, bring to a boil with high fire, and then simmer with low fire until the pork is cooked and rotten, and take out the pot.