Delicious braised pork is the favorite of many foodies. The delicious rice with a mouthful of glistening is simply beautiful ~ Braised pork is delicious, but it has a fatal wound-it is easy to get tired of T T. What can I do? Today we are going to make a greasy tea-flavored braised pork!
Ingredients: plum blossom meat, green tea, ginger slices, cooking wine, white vinegar, dried hawthorn, soy sauce, soy sauce, rock sugar, honey, clear water and chopped green onion.
Step 1: Boil the green tea with 10g boiling water for about10min, remove the redundant tea leaves, and put the tea soup into a bowl for later use;
Step 2: Wash 500g of plum blossom meat and cut it into pieces, add water to the soup pot, put the meat pieces into the pot, add cold water, 3 slices of ginger, 5ml of cooking wine 15ml, and 5 ml of white vinegar, boil it with strong fire and blanch it, and skim off the floating foam;
Step 3: take out the meat, wash it with hot water, drain the water and pour it into the wok;
Step 4: Pour the tea soup into the meat, add 8 pieces of dried hawthorn and cook for about 30 minutes (until chopsticks can easily pierce the meat). Turn off the heat, add 10ml soy sauce and 20ml soy sauce, stir well, cover and continue stewing for 25min.
Step 5: Open the pot cover, add 20g rock sugar and 10g honey, stir-fry evenly, and finally turn to high fire to collect juice; Put the braised pork in a bowl, sprinkle with chopped green onion and enjoy ~
Today, this braised pork is not boiled, oily or fried with sugar (or: not fried with sugar on purpose). One pot at a time from beginning to end, you don't have to fry this first and then that, then pour out the meat and then pour it back. Save trouble.
Ingredients: Pork belly with skin, rock sugar, ginger slices, star anise, fragrant leaves, dried peppers, yellow wine, soy sauce, soy sauce and boiled water.
Step 1: Select pork belly with skin, wash it, drain it and cut it into mahjong tiles. It is suggested to start boiling a pot of water at this time and stew the meat with boiling water later.
Step 2: Heat the pot and pour the pork belly directly without pouring oil. Pull with chopsticks, try not to overlap, and each piece of meat is attached to the bottom of the pot. It is recommended to use a non-stick pan. After the meat is poured out, don't turn it over in a hurry, fry it slowly with a small fire, and then turn it over after the oil oozes and shakes.
Step 3: Continue to fry in low heat, and turn each piece of meat over with chopsticks until the surface is slightly burnt and the oil is forced out. There is a very similar process in western food, which is often done when frying meat, so that the surface of the meat is "browned" and the gravy can be sealed.
Step 4: Then add rock sugar and stir fry for a while. Use small rock candy, the big one should be broken into small pieces first, otherwise it will be difficult to melt. This is similar to frying sugar, but not frying sugar. If you want to fry the meat well, first put the meat out, leave the oil in the pot, add the rock sugar and stir it with low fire until it is completely melted and begins to bubble, then pour the meat back and stir it quickly and evenly. Be careful not to blow it up. It is suggested that the meat be poured back as soon as it melts. Sugar will be bitter when fried. I don't fry sugar like this. When the meat is in the pot, add rock sugar directly, and the finished product is as red as oil.
Step 5: When the rock sugar is about to melt, add ginger slices, star anise, fragrant leaves and dried peppers and stir fry a few times. Pour more yellow wine, soy sauce and soy sauce. Stir-fry until all the pieces are colored.
Step 6: Then pour in boiling water, at least without meat. Be careful that it must be boiled water, not cold water. Hot meat shrinks quickly when it touches cold water, and eventually it will taste bad. After pouring boiling water, bring the fire to a boil and turn it down for at least an hour. Remember to observe the soup in the meantime. If the water is not enough and the meat is not crisp, you can add water appropriately, which is also boiled water.
Step 7: After one hour, taste the salty meat. If it is not enough, continue to stew for a while. But on the whole, it is enough. You can turn the fire to collect juice. Pay attention to stirring when collecting juice, the soup will thicken, and pay attention to pasting the pot. The more sugar you put, the thicker the soup will eventually be. When the soup is almost collected, it can be cooked! You can sprinkle some sesame seeds, which is more pleasing to the eye.
As long as you add the simplest materials and artifact rice cookers, you can eat tender and delicious braised pork. With a rice cooker, you have the whole world.
Ingredients: pork belly, soy sauce, soy sauce, ginger, sugar, cooking wine.
Step 1: Cut the pork belly into small pieces. Sliced ginger. Boil wine, soy sauce, soy sauce, sugar and water in a small bowl to adjust the juice in the meat. It can be adjusted according to personal preferences, and the ratio is self-determined: P Also, there is no need to put oil at all;
Step 2: code the cut ginger slices on the bottom of the rice cooker;
Step 3: code the cut pork belly, then pour the prepared juice in and cover the meat slightly;
Step 4: Cover the rice cooker and choose to cook. Then you can do your own thing without worrying about anything;
Step 5: the rice cooker jumps into the fragrant braised pork and can be cooked. Don't worry about the meat getting old at all. Super tender and delicious.
Ingredients: pork belly, onion, ginger, Wang Zhihe tofu, fresh soy sauce, soy sauce, tomato sauce, sugar, cooking wine, aniseed.
The first step: chop the pork belly into large pieces, and the pork belly will shrink all the time during the boiling process. For the taste of meat, it was cut into three fingers wide.
Step 2: put cold water in the pot, add pork belly, remove blood, put a piece of ginger in the pot, pour wine, and boil over high fire;
Step 3: until the water boils, blood bubbles appear, turn over the meat, and try to let the blood bubbles overflow from the meat, because the meat is very big, and cook for three to five minutes;
Step 4: Take out the meat and wash the blood foam with water. If it is cleaned, there will be no dirty floating foam when you go to cook the meat next time, which will save a lot of effort;
Step 5: Take a slightly larger non-stick pan, heat it, stir-fry the pork belly directly, and remove the moisture in the meat. If you fry in a hot pan, a lot of oil flowers will come out at this time, and pork belly is originally fat-rich meat, so we can use the fat of pork belly.
Step 6: After all the water in the pork belly is evaporated, adjust the fire to medium fire to avoid the pork noodles from coking rapidly during frying, and a large amount of oil will overflow during frying. Try to fry each side of the pork belly a little, and the fire should not be too small, so as not to fry each side too crisp and burnt, so that the surface will be difficult to bite and the stewed meat will be difficult to taste;
Step 7: Add ginger slices and shallots, add sugar, soy sauce, sufu and fermented milk, one tablespoon of tomato sauce, two tablespoons of soy sauce and a proper amount of cooking wine, crush sufu and mix all sauces evenly;
Step 8: After adjusting the taste, add boiling water. After the water is put away, continue to add soy sauce according to the color of the soup, and add it bit by bit according to the color of the soup until the individual can.
Step 9: Personal habits, will move the meat to a small pot to cook, so that most of the meat can be fully immersed in the soup, making it easier to taste. Note that the amount of water at this time should still be kept at the level of meat noodles. (That is, the top meat in the small pot) After the soup is boiled again, adjust the fire and cover the pot, and continue smoldering. This heat should be maintained. After the lid is closed, the noodle soup will keep a small boiling state as shown in the figure, but it can't boil like a rough wave, which is not only easy to pan, but also easier to dry.
Step 10: If you haven't collected the soup for more than 50 minutes, boil the soup to collect the juice. As shown in the figure, in this state, the sauce produces a lot of bubbles and can't see the liquid.