Braised pork?

1) Pork belly is cut into 2cm pieces, and ginger is peeled and sliced. Pour the oil into the pot, while the oil is cool, add cinnamon and star anise and stir-fry until fragrant, then turn to high heat, pour pork belly and stir-fry until it changes color, and continue to stir-fry for 2 minutes until the oil comes out.

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Raw materials:

1. If you want good pork belly, you must wear skin, fat and thin.

2. Braised pork gravy This is a secret seasoning, which is very convenient to use. Ingredients: soy sauce, cooking wine and water.

Exercise:

Step 1: cut the braised pork into pieces, not too big, according to personal preference. I tend to be moderate, moderate.

Step 2: Mix the braised pork marinade with water according to a certain proportion, and add a proper amount of old cooking wine (in fact, there is such a marinated proportion in the package).

Step 3: Add seasoning to the meat and marinate for 30 minutes.

Step 4: Add water with the same weight as the braised pork, put it into the pot with the braised pork pieces, boil it with strong fire and stew it with low fire. Then, just wait slowly, and after about 40 minutes, the delicious braised pork can be cooked.

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Authentic braised pork must contain sugar, because the red color of braised pork is sugar color, and the one colored with soy sauce is called sauce. The following is the explanation of sugar color: sugar color is the red colorant of cooking dishes. Cook braised fish, braised chicken, duck and braised pork. After using sugar color, the dishes are ruddy and bright, sweet and delicious, fat but not greasy. Families can be made by frying. The method is: wash the wok and stir fry, and pour in some oil. When the oil is hot, add 50 grams of sugar, and then stir with a spoon. At this time, with the increase of oil temperature, sugar began to melt and foam. When the foam changes from big to small, the oil surface turns completely, and the color changes from light yellow to jujube red or crimson, immediately pour half a pot of boiling water. Cooking instructions 1. When using sugar to color raw materials, it should be hot. This is because after the raw materials are boiled, the pores of cortical tissue are opened, and the sugar color is easy to stick evenly, which can quickly penetrate into the cortex; At the same time, because the leather has more sticky gum when heated, the sugar color can be dyed firmly at this time, and the sugar color will not fall off when fried again, and the finished product is ruddy, bright and beautiful; 2. Don't stir-fry the sugar, or it will be bitter. Boiled sugar color 1. Oil: for most dishes, you don't need too much oil, just the amount of oil in vegetarian dishes; 2. Fire: Remember that the fire must be small; 3. Put sugar: while stirring the sugar granules, observe the heat, keep stirring, and see that the sugar gradually melts, and the oil will have small bubbles, and the color will gradually increase and turn brown; 4. When the color of the pot turns dark brown and the foam changes from small to large, turn on a big fire and add vegetables (mostly meat) to stir fry.

The practice of braised pork in private houses

Materials:

Pork belly, quail eggs

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Composition:

Crystal sugar, blended oil, salt, monosodium glutamate, cooking wine, ginger slices.

Exercise:

Dice pork belly for use, cook quail eggs and shell them for use,

Put the blended oil into the pot and fry the surface of quail eggs until rough.

(This is easy to color)

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Take out quail eggs for later use.

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Put the blended oil into the pot, add rock sugar and simmer on low heat! ! ! Small fire! ! !

When the rock sugar melts, a few bubbles float, and many bubbles float.

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Add pork belly and quail eggs and stir fry (be careful not to break quail eggs)

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After coloring evenly, add water (add 3 bowls of water for submerged raw materials), add cooking wine and ginger slices,

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When the meat is soft, add salt and monosodium glutamate and let the water boil.

If the meat is not soft after the water is dry, continue to add boiling water until the water is dry. )

Load the plate! ! !

Note: I don't like to cook braised pork with soy sauce. Soy sauce makes meat look black and ugly.

If it is rock sugar, the meat made is red and bright! Very good!

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Private braised pork

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