Wash the pork belly and cut it into square pieces, peel and slice the garlic

Put the cut meat in a pot of cold water, boil the water over high heat and continue to cook for 2 minutes, remove it, rinse off the foam on the surface of the meat with warm water, and drain the water

Pour oil into the pot, stir-fry star anise, cinnamon and dried chili peppers over low heat (about 30 seconds), add green onions, ginger slices, and garlic slices and continue to fry for 1 minute, then add the pork belly, change to medium heat, and stir-fry until the surface of the pork belly is slightly yellowed and served

After the pot is heated, pour in the oil (about 60ml), adjust to medium heat, immediately add the sugar, and slowly fry until the sugar dissolves and changes color to jujube red, and the big bubbles in the oil become small bubbles

Immediately put in the fried pork belly and stir-fry quickly so that the surface of the meat is coated with sugar. Pen, fun, pavilion www. biquge。 info Then, pour in the whole bottle of rice wine, add the green onion and ginger slices, bring to a boil over high heat, turn to low heat, cover and simmer for about 1 hour

Pour water into the soup pot, bring to a boil, sprinkle in a little salt and oil, pour in the broccoli, blanch for 30 seconds, remove it, cool the water, and drain

After the meat has simmered for about 1 hour, open the lid, add salt, add rock sugar, stir well, and turn to high heat to dry the soup

Finally, place the braised pork and broccoli on a plate.

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Pork belly, brown sugar, seasoning, chicken essence, green onion, ginger, garlic. Put oil first, add brown sugar, boil until foaming, add meat and fry the oil, add cooking wine and other ingredients, and stir-fry to bring out the fragrance.

Add boiling water to a pot and simmer over high heat for 2-3 minutes.

After the heat is high, change to low heat and simmer for 2-3 hours.

Finally, reduce the juice over high heat, add monosodium glutamate and remove from the pot, and it is ready. Note (add salt to increase umami)

Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes, then remove the meat, rinse it with cold water and set aside.

Wash the pan and put it on low heat, put a little base oil in the pan, then add 20g of brown sugar to the oil and stir quickly with a spoon. Wait until the sugar melts and turns red and bubbling, add another 50 grams of water, stir well, and put the juice into a bowl for later use.

Put 100 grams of oil in a pan, wait until the oil is 8 hot, and pour in the meat pieces. At the same time, enlarge 50 grams of green onions, 30 grams of ginger slices, stir and stir-fry with the meat pieces. After a minute, dripping the juice into the pan in fractions to stain. When the pieces of meat turn golden brown, add water to cover the pieces. Then add an appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet. Finally, put 5 star anise, a piece of cinnamon, and cook over low heat. When the pieces of meat are soft, a plate of fragrant braised pork is ready.

Menu features edit

Fat and thin, sweet and soft, melt in the mouth.

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Cooking tips edited

Immerse in water to remove blood from the capillaries; Adding some cooking wine to the water is easy to absorb the meat fiber and remove the meat smell. The meat should not be soaked more, and the umami will be lost if it is soaked more, generally about 10 minutes.

Cut the pork into pieces and boil it in hot water, remove it after boiling, and wash off the blood foam.

This is a crucial step in the braised braised field. Be sure to simmer over low heat for more than 1 hour. In fact, in the final analysis, this classic dish with strong family affection seems simple, but in fact it is important to burn it. The heat is not enough, and the meat is hard. After the heat is over, the meat is too soft and unformed, which seriously affects the final juice and appearance.

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The preparation of braised pork will also vary slightly from place to place. In the south, soy sauce (dark soy sauce) is used to mix colors, while in the north, fried sugar is preferred. The raw materials are generally selected from the best pork belly (the so-called good pork belly should be layered, generally about five layers is better, hence the name "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks). It can be stewed with cabbage, tofu, potatoes, carrots and other vegetables, and a variety of delicious stewed meat dishes can be changed.

When stewing meat, it is best to use rock sugar, which is brighter in color than white sugar, looks good, and has a better taste.

There are many ways to eat pork, and the cooking methods are even more dizzying. From the perspective of nutrition and health care, it is better to stew, boil and steam, and fry and roast are the worst. Because the protein of the meat will denature to form carcinogenic chemicals such as benzopyrene at the high temperature of frying and grilling, it should be avoided as much as possible, and burnt meat should not be eaten. Boiled meat is easier to digest, protein hydrolysis into amino acids dissolved into soup, soup is not only delicious, but also nutritious, and, after 4~5 hours of stewing, the cholesterol content in the meat can be reduced by more than 50%.

Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good; Pork should be cooked because there are parasites in pork that can parasitize the liver or brain if eaten raw or not fully conditioned.

Pork is an acidic food, so in order to maintain a balanced diet, it is advisable to cook with alkaline foods such as beans and vegetables, such as potatoes, radish, kelp, Chinese cabbage, taro, lotus root, fungus, tofu, etc.

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Qi deficiency, qi depression, yang deficiency, and peace

Damp heat, phlegm dampness, blood stasis

Generally, healthy people and people with diseases can eat it, but if they eat too much, they will consume too many calories, and the excess calories will be converted into fat and stored in the human body, which will cause obesity, and obesity will be prone to a variety of diseases; Eating too much or cold food can easily cause gastrointestinal fullness or bloating and diarrhea; For fat and lard, people with high blood pressure or hemiplegia (stroke) and those with gastrointestinal deficiency, fat body, phlegm and dampness, and lack of food and lodging should be cautious or eat less.

It is suitable for people with insufficient yin deficiency, dizziness, anemia, dry cough and no phlegm in the elderly, dry stool, and malnutrition;

For people with heavy dampness and heat, phlegm and dampness, and thick tongue coating, avoid eating pork.

Pig skin and pig trotters have the effect of "harmonizing qi and blood, moisturizing the skin, and can be beautified", and women who love beauty can eat more pig skin and pig trotters.

Historical allusion editing

When it comes to braised pork (Dongpo meat), everyone naturally can't forget the person who pushed the business of eating braised pork to the peak - Su Dongpo.

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It is precisely because of his efforts that braised pork has been able to move from the grassroots to the upper class, from the vegetable pot of the common people to the dining table of literati and artists. In fact, the Dongpo pork that has a long history and is famous in the north and south of the river is, to put it bluntly, braised pork. It is indeed difficult to say when and where it was produced, but thanks to Mr. Dongpo's tireless efforts, from his time, braised pork has officially stepped onto the stage of history.

"Huangzhou good pork, the price is like dung, the rich refuse to eat it, and the poor do not understand how to cook it. Slow fire, less water, when the fire is enough, it is beautiful. Come to make a bowl every morning, and you can be full of your own family. From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su not only "comes every morning to make a bowl of delicious", but also knows the cooking method of braised pork "slow fire, less water, and when the fire is enough, it is beautiful"!