Method for steaming braised pork

Ingredients: 20 Chinese cabbages.

Seasoning: vegetable oil 1000g (no loss), beer 100g, salt 8g, monosodium glutamate 1g, chicken essence powder 1g, pepper 1g, sugar 10g, soy sauce.

prepare

1. Braised pork belly, scraped with hot water, cut into 2.5 cm square pieces, and marinated with beer, sweet wine juice and soy sauce.

2. Ginger is broken, onion is knotted, and cabbage heart is washed and set aside.

3. Put the pot on the fire, add vegetable oil, heat it to 70%, then add pork belly, fry until golden brown, take it out and drain the oil.

4. Leave a little base oil in the pot, stir-fry the white sugar until it is brown, then add beer, soy sauce, cinnamon, dried Chili, star anise, ginger, onion, clear water, salt, monosodium glutamate and chicken essence powder, boil it, then pour it into the pressure cooker, then add the fried pork belly (the soup is based on the raw material level), cover the pot, and press 65438+ after boiling.

5. Add the base oil to the pot, add the cabbage heart and salt, stir-fry until it is fragrant and tasty, then seal it in the plate, then put the pork belly neatly in the plate and pour the original juice.

Features: bright red color, crisp but not greasy.

Note: The improved braised pork market has a fast supply pace and good economic benefits, which is deeply loved by diners.

Materials:

Pork belly 1000g, 2 green onions, 2 ginger 1 root, 2 aniseed, 0 cinnamon 1 root and 3 dried peppers. Note: Ingredients can be made as appropriate.

Seasoning:

1 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp rock sugar.

Exercise:

1. Wash pork and cut into large pieces, ensure that each piece has skin and fat lean meat, wash onion and cut into sections, and wash ginger and slice;

2. Heat the wok, put the meat in the wok and fry it over medium heat. The oil in the meat will slowly seep out and need to be turned constantly. When the meat is fried until it is golden on all sides, take it out for use;

Add boiling water

Add boiling water

3. Leave the bottom oil in the pot, pour in the rock sugar, simmer until it melts into yellow, turn off the fire, put the fried pork into the pot and mix well, so that each piece of meat is evenly stained with sugar;

4. Put the onion, ginger, aniseed, cinnamon and dried red pepper into the pot, add cooking wine, soy sauce and warm water without meat noodles, cover the pot, bring to a boil with high fire, and simmer for 40 minutes until the meat is cooked and the soup is thick.

Features:

The sauce is red and shiny, fat but not greasy.

Tips:

Nutmeg, clove, pepper, tsaoko, fragrant leaves, etc. It is a good match for braised pork, but don't put more, so as not to grab the meat flavor;

Ingredients: pork belly 500g, 1 tsaoko (domestic meat quality is good, tsaoko can be omitted. Pork abroad has a heavy taste, so you must not eat less, otherwise the meat taste is obvious. ) 1 cinnamon, 3 star anise, half onion, 6 ginger and 6 red dates. Seasoning: 2 tablespoons soy sauce, 1 tablespoon soy sauce, 6 grams of salt, 20 grams of rock sugar.

Practice: First, cut the washed pork belly into 2 cm -3 cm pieces and blanch for later use. (If it's fine pork belly with good meat quality, you can fry it directly without blanching).

Second, slice the ginger and cut the onion. Pour oil into the pan. When the oil is cold, add onion, ginger, cinnamon, tsaoko and star anise. Stir-fry pork belly for 2 minutes until the oil comes out. Pour in soy sauce, soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling. I used to fry sugar first, but later I found that it was not bad to fry sugar like this. )

Third, simmer for about 1 hour. Finally, when the pot is almost cooked, turn to high fire to collect the soup.