Pour in cooking wine, soy sauce and chicken broth, then bring the pork, refined salt, monosodium glutamate, star anise, and cinnamon to a boil in turn and move to low heat. Chestnuts are slightly fried in warm oil, and when the meat is rotten, cook it in the pot and add wet starch when the meat is rotten. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

1000 grams of pork belly with skin. 20 cabbage hearts.

Seasoning: 1000 grams of vegetable oil (no loss), 100 grams of beer, 8 grams of salt, 1 gram of monosodium glutamate, 1 gram of chicken essence powder, 1 gram of pepper, 10 grams of sugar, 10 grams of soy sauce, 15 grams of ginger, 15 grams of green onion, 6 grams of sesame oil, cinnamon, star anise, whole dried pepper, 10 grams of sweet wine juice.

The pork belly is blanched, scraped and cleaned in hot water, cut into 2.5 cm cubes, and marinated in beer, mulled wine juice and soy sauce.

Crack the ginger, knot the green onion, wash the cabbage heart and set aside.

Put the pot on the fire, put in the vegetable oil, boil until it is 70% hot, fry the pork belly until golden brown, remove it, drain the oil.

Leave a little base oil in the pot, fry the white sugar until the sugar color is added, add beer, soy sauce, cinnamon, whole dry pepper, star anise, ginger, green onion knots, water, salt, monosodium glutamate, chicken essence powder, pour it into the pressure cooker after boiling, and then put in the fried pork belly (the soup is subject to the flat raw materials), cover the pot, boil the heat and press it for 17 minutes to take out.

Add the bottom oil to the pot, add the cabbage heart and salt, fry until it is broken and flavorful, then put it on the plate, and then put the pork belly neatly into the plate and pour the original juice on it. The color is red and bright, crispy and not greasy. The improved braised pork of this cuisine is popular among diners due to its fast-paced market supply and good economic benefits.

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1000 grams of pork belly, 2 green onions, 1 piece of ginger, 2 grains of ingredients, 1 slice of cinnamon, 3 dried chili peppers, wash and cut pork into large pieces, ensure that each piece has skin and fat and lean meat, green onions are washed and cut into sections, and ginger is washed and sliced;

Heat the wok, fry the meat pieces over medium heat, the fat in the meat will gradually seep out, you need to keep turning it, and fry the meat pieces until each side is golden brown, and then put it out for later use;

Leave the bottom oil in the pot, pour in the rock sugar, burn over low heat until it dissolves and yellow, turn off the heat, put the fried pork into the pot and mix evenly, so that each piece of meat is evenly covered with sugar;

Put green onions, ginger, ingredients, cinnamon and dried red peppers into the pot, add cooking wine, soy sauce and warm water that has not covered the meat surface, cover the pot and boil, turn on low heat and simmer for 40 minutes, the meat is cooked and the soup is thickened;

Nutmeg, cloves, peppercorns, grass fruits, bay leaves, etc. are all good pairings for braised pork, but they should not be put too much, so as not to rob the meat taste;

Method: 500 grams of 12 pork belly, 1 grass fruit (the domestic flesh quality is good, and the grass fruit can be omitted.) Foreign pork has a strong taste, and it must not be less, otherwise the meat

1 cinnamon, 3 star anise, half a green onion, 6 slices of ginger, 6 red dates Seasoning: 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 6 grams of salt, 20 grams of rock sugar.

Cut the washed pork belly into 2-3 cm pieces, blanch and set aside. (If it is a high-quality pork belly, the quality of the meat is good, and it is okay to fry it directly without blanching).

Slice the ginger and cut the green onion into sections. Pour oil into the pan, add green onions, ginger, cinnamon, grass fruit and star anise when the oil is cool and stir-fry until fragrant, pour in the pork belly and stir-fry to change color, and continue to stir-fry for 2 minutes until the 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 not reach the meat surface, and after boiling, skim off the foam. (In the past, I used to fry sugar color first, but later I found that with this method, it is also good not to fry sugar color.) ）

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Simmer on low heat for about 1 hour, and when it is almost out of the pot, turn to high heat to reduce the soup.

Pork belly with skin (1000g)

Seasoning: chives (50g), ginger (50g), light soy sauce (30g), dark soy sauce (5g), single crystal rock sugar (20g), salt (5g), pure brown sugar (non-red sugar) (50g), seasoning wine (20g), water (500g).

Production process

Although the ingredients of this braised pork are quite simple, the whole production process is a bit complicated and a waste of time, but as the so-called "slow work makes careful work", "I can't eat hot tofu in a hurry", if there is not so much time to consume, the taste of this Suzhou-style braised pork is not authentic! The numbers on the subheadings also represent the time spent on each cooking process, which adds up to more than two hours.

After washing the pork belly, cut it into two squares the size of mahjong tiles, pay attention to the meat not to be too small, too small is easy to shrink and brittle, but not too big, too big is not easy to cook, and it is not convenient to eat. After cutting, place it in a casserole, add half a cup of cooking wine, and soak it in cold water, so that you can soak away the blood in the capillaries, and the cooking wine is easy to absorb the meat fiber, remove the fishy smell, and generally soak it for about 15 minutes.

After rinsing the soaked pork belly slightly, it is cooked over high heat. At this time, it is very important to put in the amount of water, put it at one time, do not boil it dry, and then add water, even if you really want to add water, remember to add boiling water. Generally speaking, it is advisable to submerge the meat in water and raise it by more than 2 inches.

Add water to the pot, light the fire, turn on the fire to the maximum, and put dried hawthorn at the same time, which can play a role in making the meat bulky and easier to cook. If there is no dried hawthorn, half a spoon of vinegar is fine. After about five or six minutes, the water boils, and if you continue to cook for five or six minutes, a layer of black-red impurities will rise on the surface of the water as the pieces of meat tumble. This layer of impurities is boiled blood water, which should be carefully removed with a soup spoon, and the impurities sticking to the side of the casserole should also be removed.

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After boiling over high heat for about half an hour, you can switch to low heat and simmer, the size of the fire is subject to the water surface not boiling, and the stew time is longer, at least an hour, the purpose is to make the meat tender. The reason why braised pork is delicious is that it is this slow effort.

When the meat is so tender that you can poke it with chopsticks, change it to an iron wok, note that the meat is very tender at this time, handle it gently, and then add soy sauce. This soy sauce is also quite knowledgeable, the general soy sauce is divided into dark soy sauce and light soy sauce, the dark soy sauce is actually caramelized, the color is dark and easy to color, suitable for burning braised pork, and the light soy sauce is light and salty, can not be used.

When coloring, the fire should be a little higher than when it was stewed, but it should not be turned on too much, because the meat is already very crispy at this time, and the meat is easy to boil and crumble. After boiling the pot with the lid open for half an hour, the soup will slowly thicken with rock sugar, a process called "juice removal". When "rejuvenating", you can gently turn the meat pieces so that the color is more even. Add an appropriate amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork dish is ready. Suzhou-style braised pork, of course, originated in Suzhou; Suzhou people cook vegetables, "being a family" condiment, the color is not very good, but the four words "thick oil red sauce" must be used to describe Suzhou-style braised pork. Fat but not greasy, crispy but not broken, sweet but not sticky, thick but not salty, this is the characteristic of Soviet-style braised pork.