Eight Ways to Make Braised Pork Simple and Delicious

8 braised meat practices

Mao's braised pork

five-flower meat, salt, scallions, cooking wine, cinnamon, sesame leaves, ginger, chili peppers, sugar, soy sauce, soy sauce, braising sauce

Practice:

Cut five-flower meat into the size of the shape of the same, the pot of water boiled, the five-flower meat put into the pot to cook, to strain out the meat inside the blood foam.

Fish out the pork and marinate it in cooking wine for five minutes.

Preheat a wok and add medium oil and sugar, then melt the sugar and stir-fry until caramelized.

After the sugar is fragrant, add the pork and stir-fry until golden brown. Prepare Phoenix Ball Mark Soy Sauce Extra Soy Sauce

Add the spices. Add the Fung Kow Mak Soy Sauce Extra Soy Sauce, ginger, green onion, cinnamon, allspice, chili pepper, and salt to the pan and pop the spices together.

Stir-fry for two minutes, add the right amount of water, cover the pot with a lid and simmer for about an hour, this step is to carry out the final collection of juice, set the time, pay attention not to burn,

Shanghai Braised Pork

500 grams of pork, five rock sugar, one scallion, ginger - a, star anise and cinnamon spices a little, the right amount of salt, old soya sauce three tablespoons, three tablespoons of soya sauce, water a big bowl

Practice:

Pork washed, cut and spare, I like to eat large pieces of cut large, cut smaller easier to cook,

Hot pot of oil, and when the oil temperature becomes hot pour into the pork stir fry quickly, this step is called the birth of the explosion, you can hear the stimulation of the ZiZiZi burst the sound of the oil, pay attention to do not be oil stimulation to the hand Oh,

High-fire frying for a while out of the oil, and then put into the big problem and ginger to mention sister to fishy,

then just to mention the flavor of the big Hui and ginger fishing out, put three tablespoons of soy sauce, three tablespoons of soy sauce and five rock sugar into the stir-fry,

put into the star anise, cinnamon, cloves and other spices, add a large bowl of water, just missed the braised pork, and then on the medium heat and so on it to simmer for forty minutes,

Water drying sauce, the braised pork is softly cooked through,

Water drying juice, braised pork softly cooked through,

The braised pork is softly cooked, the braised pork is softly cooked through. The remaining meat oil and gravy in the pot can be, to ensure that the next door neighbors can smell your home meat, haha,

Home cooking braised pork

Practice: Ingredients 700g of pork, sticky, rock sugar, old, ginger, eight

horn, flower plate,, cinnamon

Pentacarp washed and cut into 2 cm pieces

Cold water in the pot to cook meat, sprinkle off the froth

Cool water to boil meat, remove the froth

Cool water to boil the meat, remove the froth

Cool water to cook the meat, remove the froth

Fish out over cool, water control

Non-stick frying pan with oil, add the ingredients, put the meat frying until browned on both sides

One side of the frying and then fry the other side

Good out of the pan, the ingredients to bring out and throw away

Replace the frying pan with oil and put in the icing sugar about 15 pieces of open a small fire slowly stirring until the icing sugar melted and changed color blistering then turn off the heat (off the fire to be afraid that the sugar). overcooked]

Immediately pour into the good pork stir-fry a few times, in the open small fire, this time the sugar color on the good

Like heavy color can be added a little soy sauce oil, a few chung on the line into the warm water did not exceed the meat can be, high heat boil for 3 minutes to turn the fire slowly cooing. Observe the remaining amount of soup

Starch water, ready to thicken the sauce before the final pot

Soup consumed to this situation when the turn to high heat to collect the juice, into the point of starch water thickening, stirring a few times, immediately turn off the fire out of the pot can be

Chestnut braised pork

Practice:

250g chestnut washed, shallow cut a knife or a cross knife, thrown into the boiling Salt water for 3-5 minutes, remove the shell, put into the light salt water diffuse soak, standby. (Raw chestnuts soaked in boiling salted water will become soft, you can easily remove the shell)

500g skinned pork cut into 2.5cm small pieces, washed into a pot of cold water, blanch, take out of the water and sprinkle dry standby,

Hot pot pour in the right amount of cooking oil, add 4 slices of ginger and the right amount of scallions burst incense, under the pork stir-fry over a low heat until slightly burnt out of the oil, sheng out of the standby,

Add 2 tablespoons of rock sugar, stir fry until it melts into caramel color, then pour in the pork and stir fry, so that the meat is evenly coated with sugar color,

Pour in the chestnuts, add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce and 1 tablespoon of soya sauce, pour a bowl of hot water that has not exceeded the braised pork and add 4 pieces of coriander leaves and 6 star anise.

Put on the lid, simmer for about 40 minutes, and finally collect the juice over high heat,

Serve, sprinkle appropriate amount of chopped green onion, chestnut braised pork is finished!

Braised Pork with Bean Curd

Ingredients:

Pork, Bean Curd, Green Onion, Ginger, Garlic, Soy Sauce, Sugar, Starch

Methods:

Wash the pork and cut it into pieces.

Water in the pot, put the meat into the block, the water can not exceed the meat, the water boiled, move to the meat foam foam, meat boiled for an hour to cook. Fish out the meat funnel, pour off the water, and then into the pot, put onion, ginger, garlic to taste, stir fry for two or three minutes.

Put a little soy sauce, a little sugar, salt,

Add a little curd, stir-fry, small fire,

Inject water, no more than the meat can be. Stew twenty minutes over low heat, simmer until the soup is slightly dry, add starch water and turn, out of the pot to plate can be.

Quail eggs braised pork

Practice: Ingredients: quail eggs, jade meat, rock sugar, star anise, sesame leaves, cinnamon

Ginger, old hanging, soy sauce, sprinkle

Quail eggs washed, cold water in a pot, boiling and then cook for three minutes.

Put into cold water. Then shell and set aside.

The best choice for pate is to choose skinned pate and cut it into square pieces.

Prepare star anise, sesame leaves, cinnamon and ginger.

Pour a small amount of oil into a wok and fry the pork to remove the fat, then remove from the wok and set aside.

Pour oil into the wok, add the quail eggs and fry until golden brown and wrinkled, remove from the wok and set aside.

Pour a small amount of oil into the pan, add a moderate amount of rock sugar and turn down the heat, stirring until the sugar is almost melted, then add the pork and simmer until the sugar becomes brown.

Put in star anise, sesame leaves, cinnamon, ginger. Stir to taste. Pour in appropriate amount of dark soy sauce, soy sauce, cooking wine, stir well.

Transfer the pork to a casserole dish, heat the water to submerge the meat, add the scallions with a small knot, and simmer over high heat for 40 minutes.

Add the quail eggs and simmer over medium heat for 20 minutes.

Sichuan braised pork

five pounds of meat, soy 300g, salt three spoons, sugar

100g, dry chili 6, a little wine, a little soy sauce, a little green onion

practice:

blanch the meat, add peppercorns, you can go to the fishy, about ten minutes of meat cut into small pieces, stir-fry in oil and add a little wine, stir-fry out of the meat! aroma and then standby

Stir-fry sugar, to slightly yellow after opening a small fire, stir-fry until golden brown this time there is no big bubbles of caramel flavor is almost

Added to the popped meat stir-fry, you can add a little old pumpkin color (the amount of wine and the amount of about the same) plus salt for seasoning, eat sweet can be less salt

Add broth or boiled water, did not exceed the meat, pay attention to be sure not to add cold water!

Add five spice powder ginger chili and soybeans, simmering until the soup collects dry, soybeans should be first hydrated

Sprinkle on the green onion, complete (fried sugar fried with water, not good at mastering the oil fried, pay attention to the fire must be small

Simple version of braised pork

Instruments:

500g of pork, ginger moderate amount of rock sugar moderate amount of star anise moderate amount of

Practice:

Water boiling, blanch the meat for about 1 minute, fish out and drain

The frying pan pour less oil, low heat into the rock sugar, turn wonderful sugar color

Put into the meat and stir-fry until each piece of meat are on the table on the color of the sugar, and at the same time add the right amount of soy sauce old soy sauce on the color, coloring evenly add star anise, add the amount of broth that has not exceeded the meat or hot water, high heat to cook open to medium small fire, continue to simmer for about thirty minutes, and finally a large fire juice, to keep stirring, until the sauce is thick, each piece of meat on the table with the sauce can be,