First, Shi Mao braised pork.
Ingredients: 850g pork belly with skin.
Ingredients: 500g of Sijiqing.
Seasoning: 60 grams of cooking wine, appropriate amount of salt, monosodium glutamate and soy sauce, a little star anise, cinnamon, dried pepper and garlic, 50 grams of sugar, appropriate amount of braised pork and fermented bean curd.
1. Wash and scrape the pork belly skin, boil it in boiling water until it is broken, and cut it into 2-5cm square pieces, *** 12 pieces.
2, put a little oil in the pot, add sugar to stir fry and color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, fermented bean curd, add chicken soup and simmer until the meat is rotten.
3, Sijiqing fried with chicken and put it at the bottom, put the braised pork neatly in the middle, and pour a little juice on the meat stuffing.
Features: fat but not greasy, salty and spicy, bright red in color.
Shi Mao braised pork II. Simple braised pork.
Ingredients: pork belly 250g, soy sauce, soy sauce, yellow wine, sugar, chopped green onion.
1, pork belly cut into pieces, washed and dried.
2. Ignition heating pot. Put your hand on the top of the pot and feel the hot air. Then stir-fry pork belly. After the surface turns red, add a little yellow wine and stir-fry for a while until you can smell the wine.
3, a tablespoon of soy sauce, two tablespoons of soy sauce, then add cold water, drown the meat, and then add the right amount of sugar (it is best to put less at first, because it is not sweet, and it can't be remedied if you put more. Of course, if you like sugar, whatever.
4. Cover the lid, bring to a boil, and simmer with medium and small fire. You can open the lid, stir fry in the middle and taste it. What is not enough for yourself? If it is not salty enough, you can add some soy sauce, but I remind you that this dish is getting salty.
Finally, when the juice is dry and the sauce is hung up, you can go out of the pot.
Sprinkle some chopped green onion.
This dish depends on the taste of the meat itself, so the pork belly must be fresh.
Third, braised pork with potatoes.
Ingredients: pork belly 1, 5 kg (it is said that the more layers of pork belly, the better, I bought 4 layers this time, which is ok), defatted, cut into mahjong-sized pieces, soaked in cold water for about half an hour, and changed water two or three times in the middle, in order to let the blood in the meat ooze out.
Accessories: 2 medium-sized potato peeling and cutting hob blocks.
Prepare onion and ginger slices, pepper, aniseed, dried tangerine peel, nutmeg and tsaoko (individual can be saved).
Potato braised pork seasoning: soy sauce, soy sauce, cooking wine, soft sugar, chicken essence.
1, flying water: rinse the soaked pork belly, put it in a cold water pot, add two pieces of ginger and boil it together, take it out and wash it (it is best not to wash it in cold water), skim off the floating foam and set it aside in cook the meat.
2. Stir-fry the sugar color: Heat the hot oil in the wok to 60% heat, pour in the appropriate amount of soft white sugar (I used about 2 or 3 spoonfuls), and keep stirring over medium heat until the sugar is completely melted, brown and slightly bubbly (as shown above). Stir the pork belly quickly until it is completely covered with sugar.
3. Add soup as soon as the meat is cooked (if you like more soup, put more soup and less soup), pour soy sauce (I didn't put salt, depending on the salinity of soy sauce), and add onion, ginger and pepper. After the fire boils, turn to low heat, cover and stew for about 50 minutes, add potato pieces, and continue to stew until the meat is crisp and rotten, about 1, 5 hours. Finally, add chicken essence and take out the pot.
Fourth, braised pork and marinated eggs.
Ingredients: pork belly, some eggs, onion, ginger, garlic, white pepper, star anise and rock sugar.
1 Wash the pork belly, cut it into equal parts, and drain the water. It is best to buy pork belly with fat and thin, and marinate it with yellow wine, soy sauce (recommended by Lee Kum Kee) and sugar for about 15 minutes.
2, the eggs are cooked, shelled, and cut a few pieces on the protein to facilitate the taste.
3. Put the marinated pork belly into the oil pan and fry it. Note that the braised pork belly contains water, which will cause oil splashing and scalding. Mei Mei almost burned it. After frying several sides thoroughly, take out and drain the oil for later use.
4. Take the oil pan again, saute ginger slices, garlic and shallots, then pour in yellow wine, soy sauce, seven or eight crystal sugar, a little white pepper, star anise, a little vinegar and water (which can slightly cover the meat noodles), stir-fry and bring to a boil, then pour in pork belly and white water eggs, bring to a low heat, and cover the pot for about 1 hour.
5. Then collect the juice on high fire, pour it into a plate, put it in a steamer, steam for another 20 minutes, and take it out.
Fifth, Laoganma braised pork.
Ingredients: pork belly (I bought black pork, which smells better than white pork) and green beans.
Seasoning: garlic, star anise, sugar, salt, monosodium glutamate, cooking wine, Laoganma hot sauce.
Practice: Cut the pork belly into pieces, put it in boiling water to remove blood, and drain the water for later use. Stir-fry the sugar in hot oil and melt it into a sauce color. After bubbling, put Laoganma Chili sauce to stir-fry until fragrant, then put pork belly and star anise down and stir-fry until the meat is sticky with sugar. Then put water in the pot until there is not much meat. Cover the pot and stew for about two times, stir-fry until the pork belly is oily, add garlic and salt, stir-fry, add a small glass of water, stew over medium heat until the juice is collected, and add a small amount of monosodium glutamate to serve. Stir-fry green beans in hot oil and put them in a raw dish.
6. Braised pork with dried bamboo shoots.
Ingredients: Pork belly 600g dried bamboo shoots 200g soy sauce 200ml beer 250ml spiced powder 5g rock sugar 10g garlic 4 cloves star anise 1 boiled water 250ml salt 5g.
Exercise:
1. After washing the dried bamboo shoots, put them into a pot and add a proper amount of water (preferably not more than 2cm). Turn off the fire after the fire boils, let it cool, then soak it in cold water for 2 hours, changing water in the middle. Wash the pork belly, cut it into 1 cm square pieces, and use kitchen paper to absorb the surface moisture.
2. Put oil in the wok, add pork belly when it is 70% hot, and fry until the color of the meat is slightly burnt on both sides.
3. Pour out the fried pork belly oil, add boiling water, add meat, soy sauce, beer, spiced powder, rock sugar, garlic and star anise. Bring the fire to a boil, skim off the foam, and then simmer.
4. Add the soaked dried bamboo shoots, add salt, stir well, continue to stew for 20 minutes, and then take out the pot!
Braised pork with dried bamboo shoots seven, infernal affairs version of three-in-one braised pork.
Ingredients: pork belly, dried bean curd, quail eggs, crystal sugar, green onions, ginger, fragrant leaves, nutmeg, Amomum tsaoko, star anise, cooking wine, soy sauce and sand tea sauce.
Exercise:
1, the pot is hot, and the meat is directly loaded without oil, and the fat oil is slowly simmered. Pay attention to turning it frequently during the trip to avoid burns. I feel almost both sides are golden yellow, and the oil is coming out soon. Take out the meat for later use.
2. Leave a little base oil in the pot, pour in the rock sugar, and slowly fry the rock sugar until golden brown. Pour in the pieces of meat and stir well so that each piece of meat is coated with sugar.
3. Add sand tea sauce, soy sauce, cooking wine, onion and ginger. Add enough water at a time, cover the pot and stew for 20 minutes. After 20 minutes, pour in tofu and quail eggs, and continue to stew 15 minutes. Just add some salt before cooking.
Eight, fragrant and soft braised pork.
Ingredients: pork belly, cinnamon, star anise, ginger and red dates.
Seasoning: 2 tablespoons of soy sauce, 0 tsp of 65438+ salt and 3 tsp of sugar.
Exercise:
1, pork belly cut into 2cm pieces, ginger peeled and sliced. Pour the oil into the pot, while the oil is cool, add cinnamon and star anise and stir-fry until fragrant, then turn to high heat, pour pork belly and stir-fry until it changes color, and continue to stir-fry for 2 minutes until the oil comes out.
2. Pour in soy sauce, sugar and salt, stir-fry all seasonings evenly, and continue to stir-fry for 5 minutes. Then pour in boiling water (it must be boiling water), the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling.
3. Add red dates and ginger slices, cover and simmer for 40 minutes. During this period, pay attention to the amount of water in the pot, and add a little boiling water when it is not enough. After 40 minutes, open the lid and turn to high fire to collect the soup, so that each piece of braised pork will be surrounded by a thick layer of soup.
Xiang Nong Ruan Nuo braised pork
Nine, Shanghai flavor version of dried bamboo shoots braised pork.
Ingredients: pork belly, dried bamboo shoots, soy sauce, beer, spiced powder, rock sugar, garlic, star anise and boiled water.
Exercise:
1. After the dried bamboo shoots are cleaned, put them into the pot and add an appropriate amount of water (not more than 2 cm). Turn off the fire after the fire boils, let it cool, then soak it in cold water for 2 hours, changing water in the middle. Wash the pork belly, cut it into cubes of 1 cm, and blot the surface moisture with kitchen paper.
2. Put oil in the wok, add pork belly when it is 70% hot, and fry until the color of the meat is slightly burnt on both sides.
3. Pour out the fried pork belly oil, add boiling water, add meat, soy sauce, beer, spiced powder, rock sugar, garlic and star anise. Bring the fire to a boil, skim off the foam, and then simmer.
4. Add the soaked dried bamboo shoots, add salt, stir well, continue to stew for 20 minutes, and then take out the pot.
Ten, taro braised pork (taro braised pork).
Ingredients: a box of pork belly, garlic, ginger, dried lemon, green tea, pepper, pepper and rock sugar.
Exercise:
1. Pour a little oil into the pot, add sugar to cool the oil, stir-fry slowly until brown-red foam appears, stir-fry the meat with dry water and color it evenly. Add a little cooking wine until the meat completely changes color, add ginger and garlic, add water and cook over high fire, pour in casserole, add spices, cover the pot, boil and simmer for one and a half hours.
2. fry the taro until the surface becomes hard, then wait for the meat to stew for an hour and a half, then put it in the casserole and stew it together for half an hour.
3. Take the taro out and put it on the bottom of the plate, then put the meat on it and pour a little juice on it.
Xi taro braised pork. Braised pork with Hakka plum vegetables.
Ingredients: pork belly with skin1000g, dried plums 200g, soy sauce 20g, clear oil1000g.
Exercise:
1. Scrape the pigskin clean, put it in a cold water pot, cook it over high fire until it is 80% cooked, take it out, wipe off the moisture on the skin with a clean cloth, and apply soy sauce while it is hot.
2. Fire the pan, pour in the clear oil, and burn it to 80% heat. Put the pork belly skin down in the pan and fry it until it is dark red. Take it out and let it cool, put it on the chopping block, cut it into chunks 7 cm long and 2 cm thick, and cut off the skin; Put the skin neatly in a bowl, put the dried plums on the meat, pour the soy sauce evenly, steam in a steamer for about 30 minutes until the meat is soft and rotten, and take it out and buckle it on a plate.
Twelve, microwave version of braised pork.
Ingredients: pork belly 7 Liang, cooking wine 150ml, soy sauce, sugar (preferably rock sugar).
Practice: Pork belly cut into pieces (not too small, but also boiled in water). Take a bowl of microwave oven, add pork belly, cooking wine, soy sauce and sugar. Soy sauce and sugar are used to suit everyone's taste. The seasoning is almost flooded with meat, so you can add some water if it is not enough.
Add seasoning, cover, and put in microwave oven, with high fire for 2 minutes-medium fire for 20 minutes-high fire 1 minute.
Note: the cooking time of microwave oven is directly related to the amount of raw materials. If there is less meat, the time and temperature should be adjusted accordingly.
The high fire, medium high fire, medium fire and small fire of the microwave oven also correspond to the temperature of the fire, but the heating time of the microwave oven is shorter than that of the fire 1/3 or so, and more water will be lost. The cooking time of microwave oven is related to the amount of raw materials. The above is just a reference. You need to try 1 yourself, and you can master it well after 2 times.
Microwave version of braised pork XIII, fermented bean curd braised pork.
Ingredients: 3 small pieces of pork belly and fermented bean curd will do.
Exercise:
1. Wash pork with warm water and cut into small pieces. Put a little oil in the pot, put ginger slices, and pour in the meat and stir fry. Stir-fry the fat for 5 to 6 minutes, and it tastes good.
2, then add soy sauce, cooking wine, simmer for one minute.
3. Pour some fermented milk to make it rot, add some sugar and white wine, and stir well. Just add some water to drown the meat.
4. Pour in the prepared fermented milk. When the fire boils, it becomes a small fire.
5. It takes about 30 to 40 minutes for a small fire. When the soup is almost collected, collect a juice from the fire and add some chicken essence to the pot.
Fourteen, delicious and not greasy braised pork.
Ingredients: pork belly 1kg, eight petals and two pieces, soybean 100g (soaked overnight in advance), 20g rice wine, 40g rice vinegar, 60g sugar, 80g soy sauce and 200g bone soup.
Exercise:
1. Wash the meat, dry it, change the knife and cut it into 3cm square pieces, and drain the beans for later use.
2. Stir-fry eight petals of hot oil in a hot pot, stir-fry the pork for 3 minutes, and force out the fat inside the meat.
Non-greasy braised pork. The meat turned slightly yellow and all the oil in the pot was poured out.
4. Add rice wine, rice vinegar, sugar, soy sauce and hot bone soup, and cook soybeans together. Open the lid and keep the fire for 3 minutes.
5. Cover the lid and turn to slow fire for 30 minutes until the soup is basically dry and the soybean skin is wrinkled.
6, the meat is super crispy, and the entrance is instant. The oil was basically controlled when it was in the first line, and some beans were adsorbed, so you can eat it with confidence.
Fifteen, Soviet-style braised pork.
Ingredients: Pork belly with skin, dried hawthorn slices, soy sauce, rock sugar.
Exercise:
1. Wash pork belly with skin and cut it into mahjong tiles; Rinse the dried hawthorn slices with water.
2. Fill the basin with cold water, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes.
3. Put the soaked pork belly and dried hawthorn slices into the casserole and add enough water, at least two inches higher than the meat.
Braised pork in Soviet style. Cook on high fire for 30 minutes, and skim off the floating foam on the surface with a spoon.
5. Turn the fire to low heat and cook for one and a half hours. In the middle, I stamped the oil filter cloth I bought in the supermarket to help remove some oil, otherwise it could still be used. )
6. Transfer to a wok (don't put too much soup, it is as high as meat), pour in a tablespoon of soy sauce and simmer for 30 minutes until the soup thickens.
7. Add rock sugar (Lao Mai said that a catty of meat with one or two sugars is definitely sweet for northerners, so 500 grams of meat with 40 grams of sugar is almost the same), burn until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot.