How to cook braised pork?

Braised pork with tiger skin (braised pork/fried pork with pepper)

Materials?

pork belly

Pickled dried potherb mustard

How to braised pork with tiger skin (braised pork/fried pork with pepper)?

Braised pork with tiger skin: Put three layers of pork belly with skin in a hot pot, blanch the skin until slightly burnt, scrape it clean, put it in cold water (without meat), add star anise cinnamon, fragrant leaves, dried red pepper, pepper and ginger slices, cover with water, and cook for 35-40 minutes on medium fire until it is fully cooked. Chopsticks can easily dig into the skin (tiger skin can only come out when it is soft). Punch holes in the skin with a fork while it is hot, and coat it with a thin layer of soy sauce or sugar water or wine juice.

If you cook with sugar, don't pat the sugar color of soy sauce.

A little more oil (to cover the skin) makes the smoking skin face down and put it in the pot. Immediately cover it with a small fire and fry it until it doesn't sizzle. The skin turns red to jujube red, and becomes small bubbles after hardening (frying for 2-3 minutes, the longer the frying time, the thicker the tiger skin). Turn it over and fry the other side. Take out the original soup and soak it in cook the meat for 65,438+0 hours until the skin bubbles, or put it in.

Trim the skin upward or downward, cut into pieces with a thickness of 0.5x 10cm, stir-fry with a little oil, shallots, minced ginger and garlic, and minced Pixian bean paste (or chili sauce and spicy laoganma powder) to get red oil, stir-fry the meat slices to get color, add a few drops of soy sauce and oyster sauce fermented milk (slightly mixed with juice), add sugar, and stir-fry. Add some sugar-colored fried pork slices.

Soak dried plums in clear water for 10 minute, wash and squeeze dry, stir-fry dry water without oil, and take out. Stir-fry dried plums and vegetables with a little oil, stir-fry spicy seeds (or Chili powder), Laoganma (or black lobster sauce), and stir-fry raw smoked dates. You can put chicken essence in salt oyster sauce. Or add bacon sauce and stir well.

Put the meat skin down (shake off the gravy) in a round bowl, put in 10- 12, put the scraps on it, spread dried plums and flatten them, pour the gravy juice evenly, cover it with oil paper or tin foil (not too sealed) or a plate, and let the water boil in an electric pressure cooker for 45-55 minutes. ? Steam for another 20-30 minutes the next day. Pour out the juice first, buckle it on the plate, and then sprinkle chopped green onion evenly.

Steamed pork twice is delicious. Bean sprouts can be used. Or the sliced meat is steamed by Laoganma.

Steaming with plastic wrap covered with meat in an ordinary steamer 1 hour, steaming for 40 minutes on the first day and steaming for 30 minutes on the second day is the most delicious.

Or: Mix the sliced meat with soy sauce, oyster sauce, pepper, salt and chicken essence. Stir-fry Chili powder with a little oil, add plum vegetables, salt, oyster sauce and chicken essence and stir well.

Or: add soy sauce, soy sauce, sugar, allspice powder, cooking wine, Laoganma oil and Chili powder to the sliced meat, and mix well and marinate.

Or:? Mix the sliced meat with soy sauce, pepper, white wine, chicken essence and spiced powder.

Taro braised pork:? Lipu taro is cut into slices slightly smaller than meat slices and fried into golden brown. Marinate with sliced meat, put the marinade in alternately, cover the plate with voltage for 55 minutes, and sprinkle chopped green onion and marinade in the opposite direction.

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Stir-fried shredded pork with Chili peppers: cut tender green peppers into sections and pat them flat. Stir-fry with salt and dry water without oil.

Stir-fry rapeseed oil, garlic and Ding Hei lobster sauce, stir-fry ground green pepper, add a little mature vinegar and stir-fry evenly, stir-fry steamed pork and dried plum vegetables evenly, put them in a dry pot, add onions and ignite.

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Spicy braised pork: the pork belly is peeled, scraped and washed, blanched with wine sugar or red rice powder, fried with skin down, foamed, taken out and cut into small pieces. Stir-fry a little pork belly for oil, add Laoganma+Chili sauce (or Pixian bean paste+lobster sauce), anise cinnamon, dried red pepper, onion, ginger and garlic soy sauce, oyster sauce and sugar boiled water for 28-30 minutes, and pick out spices. Then add garlic to taste, collect juice on high fire and sprinkle with chopped green onion.

You can put fried taro, tiger skin, quail eggs, lettuce, lotus root and so on.

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Stewed pork with brown sauce

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Braised pork with black bean sauce: slice the braised pork embryo with tiger skin, add soy sauce, soy sauce, sugar and pepper, soy sauce and soy sauce, and southern milk juice, and spread them in a bowl one by one.

Put a small amount of Chili powder (soaked in hot water, or Laoganma Douchi can also be used), spread it flat on the meat slices and gently press it. After steaming, pour it into a plate and sprinkle with chopped green onion.

Steamed pork is more delicious