How to make special braised pork?

Braised pork with sauerkraut, an old dish in the 1980s, is mainly fortified with sauerkraut. There are four famous pickles in China, namely Sichuan mustard tuber, Tianjin winter vegetable, Yunnan kohlrabi and Northeast kimchi. This braised pork is simple, and sauerkraut is more delicious than meat.

1. Soak the cabbage in clear water for a while, then drain it and cut it into small pieces with a knife.

2. Pork skin is fried to remove residual hair and sweat glands. It is best not to omit this step. Scrape it clean, change the knife and cut the mahjong tiles, and cook it in a clear water pot until it is raw. Pierce the bloodless water with chopsticks, take it out and rinse it clean.

3. Burn oil, stir-fry meat, stir-fry ginger slices, stir-fry sugar and soy sauce, add water, cook carved wine and add a proper amount of rock sugar. Boil, pour into pressure cooker, add a few shallots and cook for 20 minutes, then soak for 10 minute.

4. Heat the oil in the wok, stir-fry the cabbage, pour in the braised pork and soup, cook for 15 minutes, then pour into the casserole and eat while heating.

Dried prunes can be used not only to steam braised pork, but also to make braised pork, which is also delicious and the method is equally simple.

1. Put the pork belly skin in a hot iron pot, brand it, scrape it clean, and change the knife and cut it into pieces for later use. Rinse dried plums with clear water.

2. Heat the oil in the pan, stir-fry the meat to get oil, stir-fry ginger, garlic and dried Chili, cook the cooking wine, add light soy sauce and dark soy sauce to color the meat, add a proper amount of rock sugar, add dried prunes, stir-fry until fragrant, add a proper amount of water to boil, simmer for about 1 hour, and then collect.

Our braised pork, Shanghai traditional braised pork, is salty and sweet, fat but not greasy, without any seasoning, and the seasoning is very simple, with a strong meat flavor, which is especially suitable for eating.

1. Scrape pork belly, clean it, cut mahjong tiles with a knife instead, put it in a clear water pot, add onion ginger, cooking wine and pepper, cook until it is raw, and take it out for later use.

2. Heat oil from the pan, stir-fry the meat, pour more rice wine into the meat, add appropriate amount of soy sauce and rock sugar, stir-fry and color, add a little water to stew for more than 40 minutes, and collect the juice until it is thick and delicious.

Braised pork in northwest peasant households, the cooking method of northwest cuisine, the braised pork cooked is salty and delicious, fat but not greasy, and delicious at next meal.

1. The pork belly is cleaned as above, and the knife is changed and cut into pieces.

2. Heat oil from the pan, stir-fry the meat to give oil, stir-fry the red onion, add the old black soy sauce for coloring, add the spice powder (fennel powder, dried ginger powder, pepper powder) to stir-fry and color, add boiling water for more than 40 minutes, add a little old vinegar and salt, increase the fire to taste, collect the thick soup, and take out the pan and plate.

Shi Mao braised pork is a kind of Hunan-style braised pork, salty and slightly spicy, with the emphasis on not adding a little soy sauce.

1. Scrape the pork belly, wash it, change the knife and cut into pieces.

2. Heat the hot oil from the pan, add the meat pieces and stir-fry the oil, add the sugar color and a little Redmi water, stir-fry and color, add wine, add water to boil, add the stewed meat spiced spices and a little rock sugar, and simmer for about half an hour.

3. Heat the oil in the pot again, add garlic, onion and dried Chili to stir fry until fragrant, pour in braised pork, add salt, monosodium glutamate and chicken essence, cook for another 20 minutes, and collect thick soup, then you can eat delicious.