How to make delicious braised pork?

I believe that braised pork is a food that we have often heard of, because of its attractive appearance and soft meat, it can always catch our taste buds. So have you ever known how to make braised pork? You may wish to take a look at the delicious and nutritious braised pork recipe introduced below.

Method 1:

1. Wash the pork belly with skin, cut into pieces, and put into the braised pork pot;

2. Put ginger, rock sugar, dark soy sauce, sliced ​​shiitake mushrooms, chestnuts, and cinnamon in a casserole;

3. Put a small amount of water in the casserole (500 grams of meat, some mushrooms and other ingredients, put a bowl of water)

4. Bring the pot to a boil over high heat, then simmer for 20 minutes.

5. After 20 minutes, stay by the stove, turn on the heat slightly, and turn off the heat when the pot is almost dry.

Advantages: fast, fragrant, and satisfying;

Summary: You can add mushrooms, chestnuts and other ingredients according to your taste, and increase or decrease the amount of rock sugar as appropriate.

Features: The dish is neat, brownish red in color, the meat is soft, and the chestnuts are crispy.

Ingredients: 750g pork belly with skin, 300g chestnuts, 25g wet starch

Preparation: Cut the pork into pieces, marinate it with sugar color, fry it in a pan and then take it out. Stir-fry the green onion and ginger, pour in cooking wine, soy sauce, chicken soup, then put the pork, salt, MSG, star anise and cinnamon into the pan one by one, bring to a boil, then simmer on low heat. Fry the chestnuts in warm oil, and when the meat is almost cooked, put them into the pan and cook them together. When the meat is cooked, add wet starch.

Method 2:

Main ingredients: 1000 grams of pork belly with skin. Production materials (11 photos)

Ingredients: 20 cabbage hearts.

Seasoning: 1000 grams of vegetable oil (no loss), 100 grams of Baisha beer, 8 grams of salt, 1 gram of MSG, 1 gram of chicken powder, 1 gram of pepper, 10 grams of sugar, 10 grams of soy sauce, 15 grams of ginger, 15 grams of onion, 6 grams each of sesame oil, cinnamon, star anise, and whole dried pepper, and 10 grams of sweet wine juice.

Preparation method

1. Roast the pork belly to remove any remaining hair, scrape and wash it clean in hot water, cut it into 2.5 cm square pieces, and marinate it with beer, sweet wine juice, and soy sauce.

2. Crush the ginger, tie the green onions into a knot, and wash the cabbage heart for later use. Braised Pork

3. Place the pot on high heat, add vegetable oil, and when it is 70% hot, add the pork belly and fry until golden brown, then remove and drain the oil.

4. Leave a little oil in the pot, fry the sugar to make it brown, then add beer, soy sauce, cinnamon, whole dried pepper, star anise, ginger, onion knots, water, salt, MSG, and chicken powder. Bring to a boil, pour into the pressure cooker, add the fried pork belly (the soup should be level with the ingredients), cover the pot, bring to a boil over high heat, and then press for 17 minutes before taking out.

5. Add some oil to the pan, add the cabbage heart and salt, stir-fry until cooked through and well-seasoned, then place on a plate. Place the pork belly neatly on the plate and drizzle with the original sauce.

Features

The color is bright red, crispy and not greasy.

Note: This improved version of the dish, braised pork, has a fast market supply rhythm, good economic benefits, and is deeply loved by diners.