material
Ingredients: 500g pork belly, cinnamon 1, 3 fragrant leaves, 3 star anise (also called aniseed), 5 ginger, and onion 1 root.
Seasoning: 2 tablespoons (30ml) salt +0 teaspoon (5g)6 crystal sugar.
working methods
1) Pork belly is cut into 2cm pieces, onion is cut into small pieces, and ginger is peeled and sliced. Put cinnamon, star anise and fragrant leaves into a stew bag.
2) Heat the pan with low fire, pour pork belly without oil, and fry for 2 minutes with slow fire until the fat part begins to oil and turn yellow slightly, then turn over and continue to fry with low fire.
3) Fry pork belly until both sides become Yellowstone, add soy sauce and stir well.
4) When pork belly turns black and red, add onion, ginger and rock sugar, and pour boiling water until it doesn't reach the surface of the material.
5) Put it in a saucepan, boil the soup on medium heat, then cover the pot, simmer for 40 minutes on low heat, and finally add salt, adjust it to high heat, and dry the soup.
Grandma braised pork
material
Ingredients: pork belly 1 kg seasoning: 1 tablespoon oil, 4 slices of ginger, a pinch of onion, appropriate amount of cooking wine, appropriate amount of soy sauce, 3 tablespoons of sugar, 1/2 tablespoons of salt.
working methods
Speaking of braised pork, many diners are drooling. First of all, the meat you choose to make braised pork must be pork belly, with three layers of fat and thin meat and ribs. Braised pork made from this kind of meat is tender but not oily.
Tired, the meat next to the ribs is tender and tender.
There are many ways to braised pork, such as Sichuan flavor, improved taste, and grandma braised pork that Jiangnan people like. When cooking, the choice of taste can be adjusted according to your own preferences. Generally, northerners like to cook braised pork.
Put some peppers and aniseed together for stew. Jiangnan people like that sweet taste, and you can add or subtract seasonings to taste it properly during the production process. The braised pork of grandma's house introduced below is partial to Jiangnan taste.
Yes, it will melt in your mouth. Very delicious.
Exercise:
1. Boil the water in the pot, add 1 tbsp of cooking wine, blanch the pork belly in boiling water, and take it out after the meat loses color.
2, oil pan, medium heat 50%, add sugar (brown sugar and white sugar can be), slowly melt the sugar, add pork belly and stir fry for a while, then add knotted shallots and ginger slices. Look at the color of the fried meat, and add some soy sauce, yellow.
Continue to stir-fry wine (yellow rice wine can be 50ml~ 100ml).
Take a medium-sized pot, put the fried meat in the pot, stir it and see how much water there is. Add a small amount of water, about 2/3 of the meat. After the fire boils, simmer slowly, and use pointed chopsticks when stewing.
Try to see if it's crisp. When crisp, turn on the fire, drain the juice and put the chopped green onion on the plate.
Braised pork with squid
material
Half a squid (cut into squid rolls), 1 pork belly, chives, ginger slices, garlic, star anise, dried tangerine peel, fragrant leaves, sugar, soy sauce, cooking wine and soy sauce.
working methods
0 1. Boil pork belly in a cold water pot until the meat turns white, take it out and wash it.
02. Clean pig hair with eyebrow clip.
03. Cut into 2 cm wide squares.
04. Put a little oil and ginger in the pot, pour the meat into the pot and stir-fry with low fire until the oil comes out (to avoid eating too much oil).
05. After frying, the meat becomes smaller and put it outside for later use.
06. Wash the pan, add 1 and 1/2 tablespoons of sugar and 2 tablespoons of water and stir-fry until the sugar is slightly yellow, then pour in the fried meat and stir-fry until all the syrup sticks.
07. Put the meat, squid rolls, ginger slices, garlic, chives, 2 teaspoons of light and dark soy sauce, cooking wine and water into the casserole. The water has just passed the meat.
08. After the fire boils, turn to low heat and cook slowly until the juice reaches the bottom of the pot, then turn off the fire and eat.
Braised pork with fermented bean curd
material
1 .500g pork belly, 2. 5-6 slices of ginger, 6 cloves of garlic, 3. 3 pieces of aniseed, a little tangerine peel, 4. 2 tablespoons of soy sauce, half a spoonful of soy sauce, 30g of rock sugar, 2 pieces of fermented bean curd, 2 tablespoons of fermented bean curd.
working methods
Wash pork belly and cut it into mahjong pieces.
Add a little base oil to the pot, add rock sugar and stir fry. When the sugar is dissolved by more than half, put the meat and ginger slices into the pot and stir fry until the surface of the meat turns yellow. Add braised sauce and stir fry for a while, add warm water until the meat is not enough, then add aniseed, dried tangerine peel and garlic cloves, boil again, add fermented bean curd mud and fermented bean curd, and simmer for about an hour.
Add a little salt before cooking (or not, depending on the taste) and collect the juice over high heat.