​What are the methods for cooking braised pork?

I believe that many people like to eat braised pork, but you also need to pay attention to some of the cooking methods of braised pork, because only by knowing and understanding its correct cooking methods, can you enjoy the delicious braised pork at any time.

Method 1:

Material

Pork belly, dark soy sauce, star anise, ginger, pepper, sesame oil, rock sugar, garlic, salt

step

1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pan, add sesame oil, and sauté ginger, garlic, peppercorns, and star anise;

3. Pour in the pork belly and stir-fry until both sides are slightly charred, then add cooking wine or white wine, soy sauce, and rock sugar;

4. Transfer to a casserole, add appropriate amount of boiling water, and simmer on low heat for an hour. Be sure to turn the food over frequently to ensure even coloring and prevent the pig skin from sticking to the pot. Just sprinkle some pepper and salt before serving.

5. Serve and arrange the food, your appetite will be better...

Method 2:

1. Cut the pork belly with skin into square pieces and cut the green onion and ginger into large slices.

2. Heat oil in a pan, add sugar and stir-fry, when it turns into sugar color, put in the meat, add appropriate amount of water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and bay leaves, then simmer on low heat for 1-1.5 hours.

Method 3:

Material:

Ingredients: premium pork belly, stewing meat seasoning packet, green onions, rock sugar, and tea leaves.

Seasoning: onion, ginger, garlic, star anise, cardamom, amomum, cinnamon, bay leaves, tangerine peel, dried chili pepper, white sugar, salt, soy sauce, and Shaoxing wine.

practice:

1. Cut the pork belly into strips and blanch in cold water to remove the blood.

2. Blanch and set. (Don’t cut the meat into pieces before blanching, otherwise the braised pork will lose its shape and the finished product will not be pretty.)

3. Take out and let cool, then cut into cubes of the same size;

4. Put a little oil in the pot and stir-fry the scallions, ginger, garlic and spices;

5. Add the meat and stir-fry (stir-fry until the oil in the meat comes out);

6. Put a little oil in the pot and pour in white sugar to stir-fry sugar color;

7. Turn down the heat until the sugar turns red.

8. Turn off the heat quickly when the bubbles of sugar color become smaller, and pour in boiling water (this is a crucial step in braised pork, the sugar color has the flavor of caramel, which will make the braised pork fragrant with a slight caramel flavor);

9. Pour into the meat, add a little Shaoxing wine and boiled water, adding tea water can remove the fishy smell and cook faster;

10. Finally, add soy sauce for color and salt for seasoning;

11. Put it in a deep pot, add boiling water, boil over high heat, skim off the foam, then simmer over low heat for 45 minutes;

12. Return the pan to high heat and add rock sugar to make the sauce thick before serving. Garnish with chopped green onions. (The sauce is rich and delicious, and it is very addictive when poured over rice.)