What is good for braised pork?

Braised pork is a famous local dish, which fully embodies the characteristics of local dish "thick oil red sauce" Here, the food announcement introduces you to my award-winning braised pork practice in Shanghai. Here is the original recipe and original picture of braised pork in the shop.

Benbang special braised pork

Exercise:

1, 5 kg of pork belly, cut into 3 cm long pieces and blanched for later use.

2. Prepare 50g of shallots, 50g of ginger slices for standby, and 30g of dried prunes are soaked in hot water 10 minutes and then taken out for standby.

3. put a little salad oil in the pot and saute the ginger and onion. Add the soaked pork belly and stir-fry until it is fragrant.

4. Pour in beer, yellow wine, sugar, maltose, soy sauce and soy sauce. Boil dried prunes, turn to low heat, cover and simmer for 40 minutes. Take the juice out of the pan and sprinkle with chopped green onion.

Master's secret:

1, the braised pork must be covered with the pot cover and stewed for 40 minutes. At this time, braised pork will have a chemical reaction, which is Maillard reaction. After Maillard reaction, braised pork will be fat but not greasy, soft and delicious.

2. You don't need to thicken the juice on the fire, because the protein in braised pork has been dissolved in the soup for a long time, and it will become more and more concentrated with less and less soup. This is natural thickening.

3. I have a quantity of 6. I can do it at home and divide it by 6 to get the weight.

Braised pork is delicious, and accessories are also very important. The following not only tells you about accessories but also practices! !

Braised pork

Prepare materials first: pork belly, ginger, tsaoko, crystal sugar, star anise, salt, soy sauce, soy sauce, cooking wine and monosodium glutamate. When ready, cut the pork belly into mahjong-sized pieces, clean it, soak it in cooking wine for about 1 hour, take it out and drain it, prepare a wok, heat it with oil, fry the pork belly until the meat is slightly yellow, and then add pepper and tsaoko.

Braised pork

Prepare materials first: pork belly, star anise, onion, fragrant leaves, ginger slices, white sugar, salt, soy sauce, yellow wine, rock sugar and peanut oil. After preparation, cut the pork belly into pieces, prepare a wok, add water to heat it, put it into the pork belly pieces, boil it in boiling water for about 5 minutes, then take it out, control the water to dry it for later use, heat the other wok with oil, add star anise to stir-fry for fragrance, and add sugar to stir-fry for sugar color. Stir-fry evenly, add water, add minced meat, add onion, ginger slices and fragrant leaves, finally add rock sugar, cover, stew for about half an hour, open the cover, find out that onion, ginger, star anise and fragrant leaves are not used, add a little salt to taste, and finally collect juice on high fire.

Braised pork

Prepare materials first: pork belly, onion, ginger, star anise, fragrant leaves, pepper, fennel, brown sugar, soy sauce, dried hawthorn, cooking wine and fermented bean curd. When ready, cut the pork belly into small pieces, prepare a wok and put the pork belly in it. After frying, add brown sugar and continue to stir fry. Add cooking wine and soy sauce and continue to stir fry. Add fermented bean curd, onion and ginger slices.

Everyone loves braised pork. There are thousands of ways to make it and thousands of tastes to taste. Because there is no fixed amount of seasoning, we can only cook this dish by experience. The earliest dish in China traditional culture is braised pork. From the earliest era of weapons to the era of war, braised pork is an essential celebration and reward. As small as weddings and funerals, killing pigs and stewing meat never stops.

With the progress of the times, braised pork has changed from a luxury dish to affordable for the general public, which shows how much our living standards have changed. I used to think of Chairman Mao when I mentioned braised pork. At that time, it was not easy for us great men to eat braised pork.

I learned to cook braised pork from my father. At that time, my father worked as a chef in the office and often entertained leaders. Because of his work needs, he often went to famous restaurants in Beijing to learn cooking methods, and later became famous here. I love food and cooking and am influenced by my father. I've heard and seen since I was a child. I learned several famous dishes, one of which is braised pork.

Cooking braised pork is exquisite, especially in larger scenes, this dish is the soul.

The real braised pork is very particular about choosing meat. Whether it's delicious or not depends on the pig's eyesight. Now it is said that stew is not delicious, and the pig will be slaughtered in a few months. This is the problem of meat quality. This kind of meat won't taste good no matter how well it is chosen. I'll tell you a secret: if you buy good pork, you're 80% successful.

How to choose the right meat is not easy, because the meat sold in the city is basically raised in pig farms, which is short, flat and fast, and has no taste of meat. Only in rural areas can individual businessmen sell domestic pork, and it is authentic to have the opportunity to buy this kind of pork with three ribs to make braised pork.

We are very particular about cooking braised pork. We clean it and cut it into big pieces. The pot is hot and there is less oil. We fry the skin until it is brown and swollen, soak it in cold water, take it out of the pot, boil the water, then put the fried meat in, cook it for 15 minutes, take it out and cool it, and then we start to cut the meat into 4 cm cubes. First, it can remove the fishy smell of meat, and second, the meat will not be deformed. Heat the wok, add a little oil, add three or four aniseed, add meat and stir fry. After adding a little oil, add soy sauce and water until you don't eat meat. Put a little Redmi, rock sugar, salt, yellow wine, onion ginger, cinnamon and Amomum tsaoko into water to boil, simmer for one hour on medium fire, and then take out the pot and put it on a plate. This dish is red and bright, fat but not greasy, and it melts in the mouth, suitable for all ages.

Braised pork is a favorite main course for ordinary people. Because it is so ordinary, ordinary people are more keen on cooking this dish. When it comes to braised pork, there are many combinations. This dish is delicious. When cooking braised pork, the order of seasonings is very important. The final taste is different in the morning and evening.

Ingredients: 300g braised pork.

Accessories: 200g dried bean curd, 50g onion, 50g ginger and 50g garlic.

Seasoning: 15g soy sauce 5g salt 5g rock sugar 20g cooking wine 20g oil consumption 8g chicken essence 5g.

Method and sequence of making braised pork and dried bean curd

Step 1: soak the dried beans in exothermic water for one hour, and then cover them.

Step 2: Boil the water in the pot for 20 minutes, gently insert it with chopsticks and take it out for later use.

Step 3: Slice the onion, ginger, garlic and dried bean curd, and put them on a plate for later use.

Step 4: Cut the pork belly into pieces and put it on a plate for later use.

Step 5: Pour oil into the pot, add rock sugar, turn down the heat, and slowly cook the sugar juice!

Step 6: When the sugar turns reddish brown, quickly pour in the braised pork and stir fry back and forth. Add a little water and a little ketchup at this time.

Step 7: color the braised pork with sugar, quickly pour in dried bean curd, pour in half a bowl of water, and pour in onion, ginger and garlic cooking wine, soy sauce, chicken essence and salt oyster sauce.

Step 8: After the braised pork is out of the pot, add green pepper and millet pepper!

skill

What seasoning does braised pork need to be delicious?

Speaking of braised pork, we all love it. In the process of production, each family has different practices. In the production process, there are often various condiments. When cooking braised pork, what seasoning should I add, more or less? How to operate? I will tell you without reservation my decades of experience in cooking braised pork.

In order to make delicious braised pork, it is very important to choose ingredients. Pork belly should be moderately fat. First, choose 600g pork belly.

Seasoning: 50g onion, 20g ginger, 30g cooking wine, 30g rock sugar, three fragrant leaves, aniseed 15g, angelica dahurica 10g, cinnamon 15g, soy sauce 10g, and salt 5g.

1. Cut the washed pork belly into two centimeters, cut the onion into inches, and slice the ginger for later use.

2. Put water in the pot, put chopped pork belly in the pot, blanch it, and be sure to put it in cold water. The pork belly made in this way has good meat quality and will not affect the taste. After the water is boiled, remove the meat for later use.

3. Put a little base oil in the pot, stir-fry the barbecue in the pot, remove the excess oil, stir-fry and put it on a plate for later use.

4. Next, we began to stir-fry the sugar color. Put a little base oil in the pot, pour the rock sugar into the pot and simmer slowly. Never use fire. It is easy to stir-fry the sugar color, which will have bitterness. When there are bubbles in the sugar color, add appropriate amount of boiling water. When cooked, put it out for later use.

5. Put a little oil in the pot, add fragrant leaves, star anise, angelica dahurica and cinnamon into the pot and stir-fry until fragrant, add onion and ginger into the pot and stir-fry, then add pork belly, add fried sugar color, add appropriate amount of boiling water and stew for one hour.

6. After stewing, collect the fire juice, and take the bright and fragrant braised pork out of the pot and serve.

The above is my little experience in cooking braised pork. I hope you like it.

Speaking of braised pork, I believe everyone is familiar with it. This is a kind of home-cooked food. The cooked braised pork is fat and thin, sweet and soft, and melts in the mouth. Very popular with everyone. There is also very rich collagen, which is a good dish to keep skin elasticity in beauty beauty, but at the same time, braised pork tastes sweet. For patients with hyperglycemia and hyperlipidemia, it is better to eat less.

The method of making braised pork is very simple, and it is not difficult to say it is difficult. As long as you master the methods and skills in the production process, it is often the most difficult to notice. Finally, braised pork is not delicious and greasy. I don't know if the materials are misplaced or there are fewer steps, so I want to share them with you today in order to make delicious braised pork. What seasoning do you put in braised pork? How to make it delicious? 30 years of chef "hands-on" to teach you.

Home-cooked practice of braised pork

Prepare ingredients: pork belly, ginger, star anise, cinnamon, cooking wine, beer, rock sugar, soy sauce and salt.

Production steps:

Step 1: Soak the bought pork belly in clean water for 10 minute, so that the blood in the pork belly can be soaked out and a certain fishy smell can be removed. After the pork belly is soaked, take it out and drain it, cut it into small squares with uniform size, peel and slice ginger, put it in the pot, add enough water, put it in the pot together, and simmer it with strong fire.

Step 2: Skim off the boiled froth, blanch for about three minutes, then take out the pork belly, wash off the froth on the surface with warm water, drain the water for later use, heat it in another pot, add a proper amount of cream, add rock sugar, stir-fry until it is completely melted, and the sugar color is dark red.

Step 3: Finally, stir-fry the blanched pork belly in a pot until it is evenly covered with a layer of sugar, then pour in a proper amount of soy sauce, stir-fry until the color is the highest, then pour in beer, bring it to a boil with high fire, add star anise, cinnamon and ginger slices, cover the pot, and stew for 50 minutes with low fire until the braised pork is very soft, then take out the big ingredients inside and throw them away, and turn to high fire.

The above are the steps and materials used by chefs to cook braised pork in the past 30 years. Friends who love braised pork but can't cook braised pork, collect it quickly.

One hundred people have 100 answers about what accessories to put in braised pork. Because everyone's preferences and tastes are different, they can be roughly divided into two factions: the northern faction likes Jin Yuanbao braised pork, that is, the accessories are marinated eggs (eggs and quail eggs), while the southern faction is different in different provinces, and the accessories put in braised pork are more diverse and have different tastes, but they are all delicious ~

Shanghai people like to put Venetian knots in braised pork because it absorbs oil, Zhejiang people like to put dried plums, and Jiangsu people like to put arrows.

We like mushrooms or chestnuts, especially in autumn. Braised pork with chestnut is a hard dish, which is a must on our table. It's delicious and soft, and adults and children love it ~

Chestnuts are fresh raw chestnuts picked from trees. Shell and choose pork belly, especially with bones. The method is the same as ordinary braised pork, and there is not much difference. The taste of chestnuts after burning is delicious because they absorb enough gravy ~

Do this.

material

About 500 grams of raw chestnut, 500-700 grams of pork belly, 2 tablespoons of white sugar, rice wine 1 spoon and 4 pieces of garlic.

working methods

After the chestnut shell was peeled off, the chestnut meat was preserved. On how to peel chestnut shells, please poke: exclusive delivery of skilled chestnut shells.

Pork belly is boiled in a pot.

Cut into small pieces for later use.

When the pan is hot, put oil in it, stir-fry the meat in the pan and take it out for later use.

Leave the oil in the pan, add 2 tablespoons of white sugar and stir-fry until the sugar is brown.

When it turns brown and red, add meat and stir-fry to color it.

Add hot water (hot water for meat and cold water for fish)

Add garlic and about a spoonful of yellow wine.

Boil, simmer in chestnut meat until cooked, adjust the salt and take it out.

Traditional aniseed, rice straw sticks to the earthen stove, which is perfect.

The following is master Jiang's hand-written answer

Braised pork is a delicious food that every household will cook. Master Jiang will talk about his own exclusive secret recipe and ensure that the landlord will linger after making it himself.

First, choose meat. It is best to choose the pork belly outside the ribs, the fat and thin ones are the best, and the pink color is also one of the selection criteria.

After taking the pork belly home, blanch it in cold water (the purpose of this step is to boil off the excess blood in the meat), and then take it out and cool it in cold water.

Next, put a pot of hot water into the onion and ginger cooking wine and boil it. Then put the cooled pork belly into a pot and cook it for 20-30 minutes (depending on the amount of meat). The purpose of this step is to preserve the flavor of the meat and make it softer and worse. After cooking, the soup should be preserved.

Then, when the oil pan is 70% hot, put the cooked pork belly into the pan, stir-fry lard, take out the meat, add rock sugar and white sugar and fry it into caramel, then pour the pork belly into the pan and stir-fry it evenly, add soy sauce and soy sauce to color it, then put it into a casserole, pour the just-cooked pork belly soup, add half a bottle of beer, and simmer 1 hour after the fire is boiled.

After the fire boils, add star anise, angelica dahurica, fragrant leaves and cinnamon, turn off the fire for one hour, then take out the seasoning and take out the sauce after the fire. Braised pork is soft, rotten and delicious, sweet and smooth, absolutely delicious.

(The above pictures are all from the Internet)

The above is Master Jiang's answer to the practice of braised pork at home.

Braised pork is a dish that we all like to eat. We make it in different ways, but the taste is similar. We usually eat braised pork without auxiliary materials, all of which are meat, and it tastes very refreshing. However, because people pay attention to a healthy diet now, they seldom eat meat. When stewing meat, I like to put some auxiliary materials to relieve the greasy meat. Mix some other ingredients with meat and vegetables, which is comfortable and more nutritious.

What ingredients should be put in braised pork? According to the taste and ingredients of braised pork, potatoes and bean curd are the best. It is estimated that everyone knows that potato stew is not greasy. Add the bean flavor of tofu soaked in water, and the braised pork tastes old. Let me share the practice:

1, let's buy pork belly with three layers of flowers, scrape the skin clean, cut it into large pieces and cook it in the pot. Put some onions, ginger, pepper, aniseed and cooking wine when cooking. Cook the meat until it can be clamped with chopsticks.

Cook the meat and cut it into the size we like. Prepare some: onion, ginger, garlic, aniseed, pepper, fragrant leaves, white buttons and Ogawa pepper. And the most important ingredient, old rice wine.

3. Pour oil into the pan, add rock sugar or white sugar, stir-fry until the sugar is brown, add meat and stir-fry, then add onion, ginger and garlic seasoning, stir-fry until the color is higher, add soy sauce and continue to stir-fry, add water, add salt and old rice wine, and cover the pan for 20 minutes.

4. After 20 minutes, cut a few potatoes and put them in the pot, and put the tofu foam together. Stew for another 20 minutes.

5. Add monosodium glutamate when going abroad, and the soup can be eaten after drying.