First, the fragrant soft glutinous braised pork.
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 tablespoons of soy sauce (30ml), salt 1 teaspoon (5g) and 3 teaspoons of sugar (15g).
：
(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 the seasonings evenly, and continue to stir-fry for 5 minutes, with good color, flavor and taste. 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 the pot 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.
Sweet and soft glutinous braised pork II. You are 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).
Making:
(1). Scrape the pork belly, cut it into pieces, blanch it and clean it.
(2) Add oil to the wok with high fire, turn off the fire after the onion and ginger are sauteed, put pork belly on the onion and ginger, add spices and all seasonings, fuse the seasonings with the meat with high fire, add some color, then add appropriate amount of boiling water (boiling water is necessary), cover the pot, and turn to low heat for stewing after boiling.
(3) When the meat becomes brittle and the soup becomes thick, turn to high fire to collect the juice, let the juice and oil blend together, and then sprinkle the onion out of the pot.
Characteristics of dishes: crisp, rotten, soft and waxy, with strong sauce flavor.
Third, coarse bibimbap braised pork.
：
1, the materials of braised pork should be selected, too much fat meat is easy to get greasy, 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.
2. Put a little oil in the pot, stir-fry the ingredients and remove the peppers. Stir-fry the pork until it spits out 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.
3. 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!
Rough bibimbap braised pork IV. Full-bodied appetizing braised pork.
Material: 600g pork belly; 200 grams of spinach; Onion 150g.
Seasoning: chicken powder 1/4 tsp; 3/4 cup soy sauce; 3 tablespoons of sugar; 1 tbsp rice wine; Four cups of water
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: Boil it, then simmer it on low heat, and add the onion after it is cooked thoroughly.
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.
5. 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 persons:
1, suitable for yin deficiency, dizziness, anemia, senile dry cough without phlegm, dry stool and malnutrition.
2. People with damp heat, phlegm and thick tongue coating should not eat pork.
Making:
1. Pork should be cut obliquely. The meat quality of pork is relatively thin, with less gluten. If you cut it horizontally, it will become messy after cooking. If it is cut obliquely, it will not break or plug. Pork should not be soaked in water for a long time.
2. Do not wash pork with hot water before cooking, because pork contains a myoglobin substance, 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 incomplete, it may be parasitic with hookworms in the liver or brain.
Braised pork with dried bamboo shoots. Braised pork with burdock.
Ingredients: pork belly 1 kg, burdock 1 root, a handful of rock sugar 1 tbsp, soy sauce 1 tbsp, half a bowl of yellow wine, 65438 knots of onion, ginger 1 slice, 2 grains of star anise, and 2 dried peppers.
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 only the skin is fried, 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.
Seven, taro braised pork.
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 completely discolored, add water to the ginger and garlic, boil it over high fire, pour it into the casserole, add spices (in fact, use a spice box or gauze tape, but I forgot to throw it all in), cover it, boil it, and stew it over low heat for an hour and a half.
2. 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.
Braised pork with taro and braised pork with bean curd.
Ingredients: pork belly, 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 remove it 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.
Nine, 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.
Soft glutinous braised pork ten, peasant yuba braised pork.
Exercise:
1. Cut the yuba into pieces of the same size with scissors and soak them in water until they are soft.
2, no flower meat with skin diced, ginger sliced.
3, set up the oil pan, see the heat, pour the ginger slices into the pot and saute.
4. Stir-fry the pork without flowers until it becomes discolored, pour in soy sauce and card juice, add a bowl of cold water, boil, turn off the fire and stew for about 20 minutes (you can poke it with chopsticks).
5. Open a big fire, add a handful of rock sugar, collect some juice, and then pour in the yuba until the yuba is delicious.