Braised pork (a well-known popular dish) editor

Braised pork is a well-known popular dish that belongs to the hot dish. It uses pork belly as the main ingredient, and it is best to use three layers of meat (pork belly) with fat and thin to make it, and there are as many as twenty or thirty kinds of methods.

The cooking technique of braised pork, the pot is mainly a casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread throughout China and has a certain nutritional value [1].

Method 1

Finished product drawing:

Finished product drawing

Finished product drawing

Ingredients: 500 grams of pork belly, a few slices of ginger, a piece of cinnamon, 2 star anise, 6 red dates, 30ml of straw mushroom dark soy sauce, 5 grams of salt, 25 grams of rock sugar.

Steps:

1. Clean the pork belly and blanch the whole strip in boiling water for 30 seconds;

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2. Remove and rinse under the faucet until cool, cut thick pieces, and put them in a pot of boiling water for 30 seconds; Remove it again and rinse it under the faucet until it cools thoroughly, put it in a pot of boiling water and blanch it again for 30 seconds, remove and drain the water;

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3. Put oil in the pot, add cinnamon, bay leaves and star anise in cold oil, and fry over low heat to bring out the fragrance;

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4. Add the pork belly and stir-fry together;

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5. Stir-fry the pork belly until slightly yellowed on both sides;

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6. Add rock sugar, dark soy sauce and light soy sauce and salt;

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7. Stir-fry evenly to color each piece of meat;

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8. Add hot boiling water that has not covered all the ingredients, do not cover the pot, bring to a boil over high heat, and skim off the foam;

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9. Add ginger slices and red dates, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes ~ 1 hour;

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10. Collect juice over high heat;

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11. Stir-fry while collecting the juice;

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12. Until the sauce is thick, and each piece of pork belly is coated with the sauce.

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Practice 2

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt

steps

1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done.

5. Serve it out and put it on the table, and the appetite will be better.

Method three

1. Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices.

2. Heat oil in the pot, add sugar and stir-fry, put in the meat pieces when it becomes sugar-colored, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise, bay leaves, change to low heat and simmer for 1-1.5 hours.

Braised pork

Braised pork

Method 4

1. Wash the pork belly and cut into small cubes; 2. Put a teaspoon of oil in a pot and cook until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

3. Pour the diced meat into the stir-fry and make it evenly coated with syrup;

4. Add an appropriate amount of boiling water, add dark soy sauce, and burn the marinade seasoning packet;

5. Cover the pot and simmer over low heat for about 40 minutes until the juice is dry.

Method 5

Material:

Ingredients: high-quality pork belly, stewed meat packets, green onions, rock sugar, tea.

Seasoning: green onion, ginger, garlic, star anise, cardamom, sand kernels, cinnamon, bay leaves, tangerine peel, dried chili, sugar, salt, soy sauce, Shao wine.

Method:

Step 1: Cut the pork belly into strips and blanch it in cold water to remove the blood.

The practice of braised pork

The practice of braised pork

Step 2: Blanch and set. (Don't cut it into pieces and blanch it, the braised pork should be out of shape, and the finished product will not be beautiful)

Step 3: Remove and cool and cut the same size square;

Step 4: Put a little oil in the pot and stir-fry the chives, ginger and garlic spices;

Step 5: Add the meat pieces and stir-fry (stir-fry the oil in the meat);

Step 6: Put a little oil in the pot and pour in white sugar to fry the sugar;

Step 7: Fry until the sugar turns jujube red, turn off the heat;

Step 8: Quickly turn off the heat from large to small sugar bubbles and pour boiling water (this is a crucial step in braised pork, this sugar color is the taste of caramel, which will make the braised pork fragrant with a slight caramel flavor);

Step 9: Pour in the meat, add a little Shao wine to boil water, add tea leaves to remove the fishy smell and cook quickly;

Step 10, finally add soy sauce to adjust the color, add salt to taste;

Step 11: Put it in a deep pot, put boiling water in a pot over high heat, skim off the foam, change to low heat and cook for 45 minutes;

Step 12: Change back to a wok and put rock sugar on high heat to make the juice sticky, and garnish the chives segments. (The juice is thick and fragrant, and it is more than addictive when poured over the rice.) ）

Practice 6

Ingredients: 500 grams of pork belly, 3 tablespoons of soy sauce, 2 tablespoons of Shao wine,

3 tablespoons of sugar, 2 large ingredients, appropriate amount of salt, green onions, and ginger slices.

The production process

1. Wash the pork and cut it into pieces of appropriate size, put it in a pot of boiling water and boil for 5 minutes, wash it with water, and set aside;

2. Put the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat, when the sugar is completely melted and small bubbles emerge on the edge, pour in the boiled pork;

Stir-fry the meat pieces for 5 minutes, fry the sugar evenly on the meat pieces, pour out some of the oil in the pot, fry the green onions, ginger slices, and ingredients slightly, add soy sauce and plenty of water;

and an appropriate amount of salt, after boiling over a high fire, turn to low heat and simmer until the pork is cooked and rotten, and then remove from the pot.

★ : When sugaring pork, be sure to stir-fry thoroughly; Pour out some of the oil to avoid being too greasy after the dish is ready; Add water as much as possible at one time,

If you need to add water during the simmering process, you must add boiling water; Friends with conditions can also add some fennel when increasing the ingredients.

Method 7

Soviet-style braised pork

1. Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water.

2. Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly pieces, and soak for 15 minutes.

3. Put the soaked pork belly pieces and dried hawthorn slices into a casserole, add enough water, at least two inches higher than the meat pieces.

4. Bring to a boil over high heat for 30 minutes, using a spoon to continuously skim off the surface foam.

5. Turn to low heat and bring to a slight boil for an hour and a half. (In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I don't need to do it if I don't have it.) )

6. Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens.

7. Add the rock sugar.

8. Cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pot.

Method 8

Braised pork in a casserole

The practice of braised pork

The practice of braised pork

method

1. Wash the pork belly with skin, cut it into pieces, and put it in a casserole;

2. Put ginger, rock sugar, dark soy sauce, sliced mushrooms, chestnuts and cinnamon in a casserole;

3. Put a small amount of water in the casserole (500 grams of meat, some shiitake mushrooms and other ingredients, put a bowl of water);

4. 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, turn on the heat slightly, and turn off the heat when the pot is about to dry.

Advantages: fast, fragrant, satisfying;

Summary: You can add ingredients such as shiitake mushrooms and chestnuts according to your taste, and increase or decrease the amount of rock sugar as appropriate.

Practice IX

Features: The finished dish is neat, the color is brown and red, the meat is soft, and the chestnut is crispy

Ingredients: 750 grams of pork belly with skin, 300 grams of chestnuts, 25 grams of wet starch

Preparation: Cut the pork into pieces, marinate it well with sugar, put it in a pan of oil and fry it slightly, then remove it. Put the green onion and ginger into the pot and fry it slightly, pour in the cooking wine, soy sauce, chicken broth, and then boil the pork, refined salt, monosodium glutamate, star anise, and cinnamon 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.

Method ten

raw material

Ingredients: 1000 grams of pork belly with skin.

Crafting materials

Materials for making (7 photos)

Ingredients: 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.

Method

1. Wipe the pork belly with all the remaining hair, scrape it in hot water, cut it into 2.5 cm square pieces, and marinate it with beer, sweet wine juice and soy sauce.

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

3. Put the pot on the fire, put in vegetable oil, cook until it is hot, fry the pork belly until golden brown, and drain the oil.

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