Ingredients: 500g pork belly, cinnamon 65438+ star anise 0 (also called aniseed), 3 slices of ginger, 5 slices, and 6 red dates (optional).
Seasoning: 2 tbsp salt (30ml+0 tsp (5g) and 3 tsp sugar (15g).
Exercise:
1) Pork belly is cut into 2cm pieces, and ginger is 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.
Youshi braised pork
Ingredients: pork belly.
Ingredients: onion, ginger, star anise, fragrant leaves (you can add some pepper to eat spicy cheese)
Seasoning: soy sauce, soy sauce, sugar, cooking wine (more to increase the aroma).
Production: 1) Scrape the pork belly, cut into pieces, blanch it, and then clean it. 2) Stir-fry the onion and ginger, then turn off the fire, put the pork belly on the onion and ginger, add spices and all seasonings, fuse the seasonings and the meat with high fire, color, then add a proper amount of boiling water (boiling water is necessary), and cover the lid.
Characteristics of dishes: crisp, rotten, soft and waxy, with strong sauce flavor. Braised pork bibimbap.
First of all, the materials of braised pork should be selected. Too much fat is easy to get bored, and too much lean meat loses the essence of braised pork, which is firewood. It is best to have ribs with skin, half fat and half thin. Ingredients: rock sugar, soy sauce and yellow wine. A little onion, ginger, garlic and pepper.
Second, put a little oil in the pot, stir-fry the ingredients, and start the pepper. Stir-fry the pork until it spits oil. Move to casserole, add yellow wine, soy sauce and rock sugar. If you want to add water, you must heat it. I didn't add water. The finished product smells like wine. I like it. Some practices are to fry the sugar first. If there is no time or the operation of frying sugar is not skilled enough, it can be omitted. I belong to the first kind, hehe.
Third, after the fire boils, remove the floating foam. It took me two and a half hours to simmer … be patient …. Finally, if there is too much soup, you can collect the juice on the fire. But don't dry it, soup is best for bibimbap! ! Sweet and appetizing braised pork
Materials:
Pork belly ...................................... 600g.
Water spinach ...................................... 200g.
Onion .......................................... 150g
Seasoning:
Chicken powder ....................................... 1/4 teaspoons.
Soy sauce ........................................ 3/4 cup.
3 tablespoons sugar and ......................................
........................................ 1 tablespoon rice wine
Water ............................................ 4 cups
Exercise:
Step 1: Wash pork belly and cut it into cuboid blocks; Wash onion and water spinach and cut into long sections.
Step 2: Put the chopped pork belly into a hot oil pan, fry it with medium heat until the surface is crisp, and take out and drain the oil.
Step 3: add sugar and a little water to the wok and stir fry over medium heat. When the color of the sugar juice turns dark brown, add the fried meat and stir well, then add all the seasonings and boil over high heat.
Step 4: After boiling, simmer for 30 minutes, and add onion segments after cooking.
Step 5: Dry the soup with high fire and serve it. Boil another pot of water, boil the water spinach and take it out as a decorative side dish.
Braised pork with single product
? Pork belly cut into pieces. Wash it clean.
? Stir-frying sugar is an important step. Put three or four spoonfuls of sugar in the pot, add one spoonful of water and simmer. Don't worry, while stirring with chopsticks, watch the sugar water slowly bubble and thicken, and then the color begins to turn yellow and turn brown a little, so quickly add some boiling water, put the meat in faster, and dye the meat with sugar solution, so that the color of the meat will be deep and bright. There is nothing wrong with not doing this step, but it is a bit unprofessional:)
? Put cooking wine in the casserole, a little soy sauce, add enough water at a time, and don't put meat. Just add a slice of onion, a slice of star anise and a slice of cinnamon. I don't think there should be so many complicated seasonings in braised pork. Meat itself is the most delicious.
? Boil it over medium heat, then skim off the foam and simmer it over low heat.
? Three hours is definitely not much. Look at the rotten meat, add soy sauce, salt and rock sugar, and turn to medium heat to collect juice. New Infernal Affairs Edition 3 1 Braised Pork
Main ingredients:
Pork belly is about 600 grams. Wash with hot water and cut into large pieces.
Dried tofu is soaked in warm water.
Cooked quail eggs, cooled and shelled.
Seasoning:
Two spoonfuls of rock sugar, chopped green onion, ginger slices and 3 fragrant leaves,
One nutmeg, one tsaoko and one star anise.
Cooking wine, soy sauce, a spoonful of sand tea sauce.
When the pot is hot, put the meat directly into the pot without putting oil, and slowly simmer the fat.
Be patient. Pay attention to turning frequently during the trip. Don't burn it. Be careful not to let the oil spray on your face.
According to my own preferences, I feel that both sides are almost golden yellow and the oil is coming out soon, so I take out the meat for later use.
Boiled white oil has many uses, such as making Chinese snacks or preserving fried vegetables (fried vegetables with fat oil are very fragrant, of course, not suitable for dieters). I'm going to save it to mix rice noodles occasionally. Leave a little base oil in the pot, pour in the rock sugar, and slowly stir-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.
Add sand tea sauce, soy sauce, cooking wine, onion ginger and stewed spices.
Add enough water at one time (this is very important, adding water in the middle will not taste good), cover and stew for 20 minutes. After 20 minutes, pour in tofu and quail eggs. Continue to stew 15 minutes. Just add some salt before cooking.
Braised pork with dried bamboo shoots
Nutritional analysis
Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.
Related population
Most people can eat it.
1. Suitable for yin deficiency, dizziness, anemia, dry cough without phlegm, dry stool and malnutrition;
2. For people with heavy damp and heat, excessive phlegm and greasy tongue coating, avoid eating pork.
manufacture order
1. Pork should be cut obliquely. Pork is thin and weak. If you cut it horizontally, it will become messy after cooking. If you cut it obliquely, it won't break or plug anything. Pork should not be soaked in water for a long time;
2. Do not wash pork with hot water before cooking, because pork contains myoglobin, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.
3. Pork should be cooked, because sometimes there are parasites in pork. If eaten raw or inadequately conditioned, it may parasitize hookworms in the liver or brain.
food therapy
Sweet and salty, flat in nature, entering the spleen, stomach and kidney meridians;
Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness;
Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.
Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid.
comment
1. It is not advisable to drink a lot of tea after eating pork, because tannic acid in tea will synthesize protein tannic acid with protein, which will slow down intestinal peristalsis and prolong the retention time of feces in the intestine, which will not only easily cause constipation, but also increase the absorption of toxic substances and carcinogens, affecting health;
In the butcher shop, the meat on the top and the meat in the middle are usually marked separately. At this time, just look at the color of the meat and you can see its softness. It is also pork, and the meat color is red, indicating that the meat is old. This kind of meat is thick and hard, so it is best not to buy it, while the red meat is softer and of better quality.
3. Skillfully know the pork containing lean meat: the lean meat fed with lean meat is bright red in appearance, with loose fibers and sometimes a little water oozing out, while the normal lean meat is reddish, with good meat elasticity and no sweating. In addition, it depends on whether the pork has fat. If there is lean meat or only a small amount of fat under the skin of pork, pork may contain "lean meat";
4. Once the raw pork gets dirty, washing it with water is greasy, but it will get dirtier and dirtier. If you wash it twice with warm rice and then rinse it with clear water, the dirty things will be easily removed; In addition, you can take a ball of good flour and roll it back and forth on the dirty meat, which will soon stick the dirty things away.
5. Pork storage: 1. Cut the meat into pieces, put it in a plastic box, spray a layer of cooking wine, cover it and put it in the freezer. Can save 1 day. 2. Slice the meat, then spread the meat evenly in a metal basin, put it in the freezer, wrap the meat layer by layer with plastic film, and put it in the freezer of the refrigerator for storage, which can be kept for 1 month. 3. Cut the meat into pieces, add oil to the pot and stir-fry until the meat changes color, take it out, cool it and put it in the refrigerator.
6. Because pork also contains fishy smell, many people don't like it. This is because the fat meat smells oily after a long time, and then it is shiny and elastic when pressed, which is fresh meat; If the meat is not solid and the color is not fresh, then the fat contained in the meat will not taste good anyway. Once the fat is oxidized, it is easy to cause stomach discomfort. The shelf life of pork is three times faster than that of beef, so special attention should be paid to preservation.
Practice;
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.
Step: 1. After washing the dried bamboo shoots, put them into the pot and add an appropriate amount of water (preferably not more than 2CM). After the fire boils, turn off the fire, let it cool, then soak it in cold water for 2 hours, changing water in the middle. Wash the pork belly, cut it into 1cm square pieces, 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 for about 30 minutes.
4. Add the soaked dried bamboo shoots, add salt, stir well, continue to stew for 20 minutes, and then take out the pot!
Tip: 1, dried bamboo shoots are soaked in water repeatedly before cooking to remove its sour taste. If it is summer, it is best to soak in the refrigerator.
2. Pork belly is fried to force out the excess oil in pork belly, so it is not so greasy to eat.
3. Cooking braised pork with beer instead of cooking wine or Shao wine can make the meat taste tender, because the enzymes in beer can quickly decompose the protein of meat.
Burdock braised pork
Composition:
Pork belly 1 kg, burdock 1 root, a handful of rock sugar 1, 3 tablespoons of soy sauce 1 tablespoon, half a bowl of yellow wine, onion 1 knot, ginger 1 slice, 2 grains of star anise, dry.
2 tbsp sesame oil, salt.
Exercise:
1. Wash and dry the meat and cut it into pieces slightly larger than the mahjong tiles. Wash the surface of burdock and cut it into pieces of about 2 cm.
2. Put oil in the pot, only put down the skin of the meat head, and the meat itself should not touch the oil. Fry the skin until it is slightly yellow, turn off the fire and take it out (Note that this step only fry the skin, not the meat. )
3. When the wok is hot, pour in the oil that has been fried before, then pour in the rock sugar, stir-fry slowly until the sugar melts, pour in the meat and continue to stir-fry slowly until the oil comes out and stir-fry until the color is the highest.
4. Except sesame oil and salt, pour all the ingredients and stir-fry until the color is even.
5. Pour in hot water until it is flush with the ingredients, stew for about half an hour on medium heat, add salt to taste, continue to stew until the soup is dry, pour in sesame oil and stir well, and turn off the heat. Braised pork with taro
Ingredients: a box of pork belly (there is no good pork belly in the market, so you can only buy a box in the supermarket), wash and depilate it, cut it into mahjong-sized pieces, blanch it in cold water, take it out, rinse off the bleeding foam, and control the moisture for later use.
A few slices of garlic and ginger. A slice of dried lemon, a pinch of green tea, a handful of pepper, a handful of pepper, and a proper amount of rock sugar.
Exercise:
1. Pour a little oil into the pot, add sugar to cool the oil, and stir-fry slowly until a brownish red foam appears. Stir-fry the dried meat and color it evenly, and add a little cooking wine. Until the meat is all wrapped in color, add water to the ginger and garlic that don't eat ingredients, boil over high fire, pour into the casserole, add spices (in fact, use spice boxes or gauze belts, but I forgot to throw them all in), cover and cook for an hour and a half.
First fry the taro until the surface becomes hard, then wait for the meat to stew for an hour and a half, and then take it out and stew for half an hour.
Jiangdougan braised pork
Ingredients: pork belly and bean curd.
Seasoning: star anise, salt, rock sugar, ginger, onion, white wine and fennel.
Method:
1. Soak the bean curd one day in advance, wash it and cut it into long sections for later use. Slice the onion and ginger. The rock sugar is broken.
2. Scrape the pork belly skin with a knife, cut it into 2-5 cm square pieces, blanch it and take it out for later use.
3, rock sugar smashed into a pot and fried into sugar, add water and turn off the fire;
4. Put the pot on the fire, and put the ginger and meat into the pot until the oil comes out and the meat turns golden yellow. Stir-fry star anise and onion a few times, add cooking wine, add boiling water (meat) and add sugar color. After the fire boils, skim off the floating foam and oil, and turn to low heat to simmer until the meat is cooked.
5. Finally, add the sweet, add salt and a little soy sauce to taste, and burn until the sweet and sugary fire thickens the soup and starts the pot.
Soft glutinous braised pork
1, material: pork belly, pepper, dried pepper, pickled pepper, ginger, star anise, fragrant leaves, salt and sugar.
2. Pork belly is cut into pieces for use.
3. Put oil in the cold pan, add 2 tablespoons of sugar, and stir fry over medium heat until it bubbles. Stir-fry pork belly, pickled pepper, pepper, dried pepper, star anise, fragrant leaves and salt in a pot, add appropriate amount of water and steam for 2 hours.
4. Sprinkle chopped green onion, pepper and monosodium glutamate when cooking.
Stewed pork with brown sauce
Exercise:
Fresh edamame for soybean
Cut pork belly into pieces, wash and drain, and oil until golden on both sides.
Pork belly is put in a clean pot and stir-fried with a little oil. Rock sugar is better. When the foam rises, immediately add the fried pork belly and soak it evenly.
Turn to low heat, add appropriate amount of water, soy sauce, pepper, star anise, cooking wine, soybean and seasoning, and then turn to high heat to boil.
Then turn to low heat and simmer until the soup is dry.
Peasant-style Yuzhu braised pork
Practice: 1. Cut yuba into pieces of the same size with scissors and soak them in water.
2. Cut the skin of the flower-free meat and slice the ginger.
3. Set up the oil pan, see the heat, pour the ginger slices into the pan and stir fry.
4. Stir-fry the pork without flowers until it changes color, add soy sauce and card juice, add a bowl of cold water, bring it to a boil over high fire, and turn off the fire for about 20 minutes. You can poke it with chopsticks. )
5. Open fire, add a handful of rock sugar, collect some juice, then pour in yuba and cook until it is delicious.
Lei Ling braised pork
1 Put the whole pork belly in boiling water and cook it with ginger slices, scallion, pepper, cinnamon and fennel 15 minutes.
Cut the cooked pork belly into small cubes.
Stir-fry pork belly in a hot oil pan until golden brown on both sides. Then pour a little water into the pre-cooked hot pot soup and stew for an hour until it is soft and rotten.
Stew the sweet potato pieces together 10 minutes and then take out the pot.
5 finally sprinkle with chicken essence and sesame oil!
Fried fragrant rice braised pork
Raw materials:
300 grams of pork, pork belly is better; 2 tablespoons soy sauce, 2 tablespoons cooking wine (I used rice wine); 1 piece of red sufu; 10 pepper; 1 shallot; 1 small piece of ginger; A little salt, a little brown sugar; 1/4 cups of basmamiti (there is no substitute for black rice/purple rice); Hot soup or hot water?
Exercise:
Cut the meat into pieces, heat it in an oil pan, add pepper and rice, and stir-fry it with medium heat; Change the fire, add onion and ginger, stir-fry a few times, add meat and stir-fry until slightly golden.
When the seasoning wine is almost evaporated, put soy sauce, first put 1 spoon, depending on the color of the meat. If it's not red enough, put more. Stir-fry for half a minute, add hot soup or hot water, and the water has just passed the meat.
After boiling, add the twisted sufu. Stew for 45-60 minutes (depending on meat quality and heat intensity). When the meat feels rotten, collect the juice with a big fire and put a little brown sugar at the same time. If the taste is still a little weak, add some salt. Just drain the juice slightly, which is about half less than the original water.
Experience:
Hot water is needed when adding water, otherwise the meat will not rot easily. Put the salt later. I usually let the meat simmer in the pot so that it won't get old, but when to start collecting juice and when to turn off the fire, we must master it well. Zanthoxylum bungeanum adds a faint hemp flavor and fragrance.
Pepper can also be fried first and then fished out, otherwise it may be chewed when eating rice.