5 thoughts on “Do you know how many ways do braised pork? Please give up separately, what kind of approach is your hometown?”
Jesse
The dish of braised pork has excellent inheritance and reputation in my country's folk, and there are different practices in various places. It is roughly divided into two styles of north and south, but they also learn from each other, and each practice is different. There are several kinds of braised pork. I think there are three ways to count the braised pork on the south, the north, and the braised pork made by our own hometown. One is the one that each family likes to eat. of.
This Southern braised pork is divided into Soviet -style braised pork and Shanghai braised pork. Let's talk about the Soviet -style braised pork. 1. Wash the pork belly and cut into two cubes of about two centimeters. Put them in cold water with cooking wine for about 15 minutes, and then remove the meat pieces and drain the water for later use. Second, put the drained meat in a cold water cooker with cooking wine and a spoonful of vinegar. The water must be placed a little more (this process should keep using the spoon to skim the foam). Then simmer for half an hour with high heat, and change the low heat for an hour. Third, put the fried meat in the wok, put some soy sauce and continue to open the lid with small and small heat, change the fire in about half an hour and put the rock sugar as appropriate. It's easy to get rid of it. When the soup is dry, the surface of the meat block is shiny, and you can get out of the pan. mades to Shanghai red roast meat. First, wash the pork belly and cut it into large pieces, and cook it in a cold water pot with some cooking wine. After opening the pan, remove the meat and rinse it again, and put it in the casserole. Second, add cold water to the casserole, and then put ginger, garlic cooking wine, vinegar, and simmer for an hour after boiling the heat. Third, two spoons of soy sauce are added to the pot, two spoons of rock sugar, boil the high heat, and then stew it on a low heat. At the same time, use a spoon to turn over the meat. Be careful not to stir with chopsticks, otherwise the meat is easy to break. Fourth, stew for about an hour.
The method of Lu -style braised pork. First wash the pork belly and cut it into a large piece and cook it in a cold water cooker. At the same time, clean the foam, then remove it in a pot filled with boiling water, add vinegar, cook on high heat for 25 minutes, zoom in after 25 minutes, zoom in, zoom in, zoom in, zoom in, zoom in, zoom in, zoom in, zoom in, zoom in, and zoom in. Ingredients, ginger slices, a little, cooking wine, soy sauce (soy sauce can be added a little), and then change the low heat for at least one hour. The other pot was put on fire, and a small bowl of water was placed, and the rock sugar was added to the meat pot. Finally, the soup was opened until the soup was dried.
I is from Beijing. Most of the practices of braised pork are the same. First, wash the meat and cut into large pieces of water (cold water and meat with cooking wine). Put the oil on the fire on the pan, and then put the sugar on the sugar. Put the rock sugar. Stir -fry the sugar color and add the pork belly to change the low heat and slowly stir -fry until the meat is on the color and start adding soy sauce. Just cover the surface of the water level. At the same time, put onion ginger to see the color depth of the old pump, then put in the octagonal and cinnamon, cover the heat and boil until the pan is opened and stew it for an hour, and then put the salt and chicken essence. Fire disk.
I also have a method of using a high -pressure cooker as braised pork. Cut the pork belly into a square inch in an inch, rinse it, simmer the meat with cold water. After opening the pan, clean the foam, then rinse the meat several times with warm water, and remove the water control. Prepare onion sections, ginger slices, a few petals, large ingredients, one piece of cinnamon, two fragrant leaves, plus three or five dried chili peppers for later use. Also prepare a small bowl of red rotten milk for later use. After the iron pan is hot, change the heat and put the oil, and then put a little sugar, preferably rock sugar. In the shovel continuously pushed with a shovel. At this time, you can adjust the heat, until the sugar in the pot melts and turns a lot of dark red bubbles, put the meat from the water in the water Stir -fry with a shovel, stir -fry until the meat is put on the color, put it in the prepared ingredients, continue to stir -fry and put some salt and soy sauce, adjust the color with old soy sauce, put some cooking wine, continue to continue, continue Stir fry, stir -fry the aroma and pour into the high pressure cooker. Put the boiling water without meat in the pot, then cover the lid, start ignition, press the air valve after SAIC, and change the medium -sized fire after jet. Turn off the heat in minutes. After turning off the fire, gently use chopsticks to attack the air valve to slowly release the pressure in the pot. Cousting the air valve without gas spraying, opened the lid, poured the meat in the pot with the soup in a iron pot, boiled with high heat, and then changed the soup to the soup. If you feel that the soup is satisfied, you can turn off the fire.
Laojiu red roast meat, beer red roast meat, my hometown usually simmered water. Then stir -fry the sugar, lower the pork belly, put the old soy sauce old soy sauce, and then put some green onions, star anise, incense leaves, add water without adding wine, boil over the heat for half an hour
There are three methods, and my hometown is very simple. First of all, we buy some onion and peppers and pork. Prepare these to boil the oil and pour the pork down and stir fry it for a while. You can get out of the pan.
The method of meat is cut into small pieces, each stewed in the pot, and it is cut directly into large pieces. Put a piece of slow stew in each casserole.
Everyone knows that there are many foods in China, and there are many different differences in north and south. There are many ways to do braised pork. Everyone knows that the north is sweet and salty in the south.
The dish of braised pork has excellent inheritance and reputation in my country's folk, and there are different practices in various places. It is roughly divided into two styles of north and south, but they also learn from each other, and each practice is different. There are several kinds of braised pork. I think there are three ways to count the braised pork on the south, the north, and the braised pork made by our own hometown. One is the one that each family likes to eat. of.
This Southern braised pork is divided into Soviet -style braised pork and Shanghai braised pork. Let's talk about the Soviet -style braised pork. 1. Wash the pork belly and cut into two cubes of about two centimeters. Put them in cold water with cooking wine for about 15 minutes, and then remove the meat pieces and drain the water for later use. Second, put the drained meat in a cold water cooker with cooking wine and a spoonful of vinegar. The water must be placed a little more (this process should keep using the spoon to skim the foam). Then simmer for half an hour with high heat, and change the low heat for an hour. Third, put the fried meat in the wok, put some soy sauce and continue to open the lid with small and small heat, change the fire in about half an hour and put the rock sugar as appropriate. It's easy to get rid of it. When the soup is dry, the surface of the meat block is shiny, and you can get out of the pan.
mades to Shanghai red roast meat. First, wash the pork belly and cut it into large pieces, and cook it in a cold water pot with some cooking wine. After opening the pan, remove the meat and rinse it again, and put it in the casserole. Second, add cold water to the casserole, and then put ginger, garlic cooking wine, vinegar, and simmer for an hour after boiling the heat. Third, two spoons of soy sauce are added to the pot, two spoons of rock sugar, boil the high heat, and then stew it on a low heat. At the same time, use a spoon to turn over the meat. Be careful not to stir with chopsticks, otherwise the meat is easy to break. Fourth, stew for about an hour.
The method of Lu -style braised pork. First wash the pork belly and cut it into a large piece and cook it in a cold water cooker. At the same time, clean the foam, then remove it in a pot filled with boiling water, add vinegar, cook on high heat for 25 minutes, zoom in after 25 minutes, zoom in, zoom in, zoom in, zoom in, zoom in, zoom in, zoom in, zoom in, zoom in, and zoom in. Ingredients, ginger slices, a little, cooking wine, soy sauce (soy sauce can be added a little), and then change the low heat for at least one hour. The other pot was put on fire, and a small bowl of water was placed, and the rock sugar was added to the meat pot. Finally, the soup was opened until the soup was dried.
I is from Beijing. Most of the practices of braised pork are the same. First, wash the meat and cut into large pieces of water (cold water and meat with cooking wine). Put the oil on the fire on the pan, and then put the sugar on the sugar. Put the rock sugar. Stir -fry the sugar color and add the pork belly to change the low heat and slowly stir -fry until the meat is on the color and start adding soy sauce. Just cover the surface of the water level. At the same time, put onion ginger to see the color depth of the old pump, then put in the octagonal and cinnamon, cover the heat and boil until the pan is opened and stew it for an hour, and then put the salt and chicken essence. Fire disk.
I also have a method of using a high -pressure cooker as braised pork. Cut the pork belly into a square inch in an inch, rinse it, simmer the meat with cold water. After opening the pan, clean the foam, then rinse the meat several times with warm water, and remove the water control. Prepare onion sections, ginger slices, a few petals, large ingredients, one piece of cinnamon, two fragrant leaves, plus three or five dried chili peppers for later use. Also prepare a small bowl of red rotten milk for later use. After the iron pan is hot, change the heat and put the oil, and then put a little sugar, preferably rock sugar.
In the shovel continuously pushed with a shovel. At this time, you can adjust the heat, until the sugar in the pot melts and turns a lot of dark red bubbles, put the meat from the water in the water Stir -fry with a shovel, stir -fry until the meat is put on the color, put it in the prepared ingredients, continue to stir -fry and put some salt and soy sauce, adjust the color with old soy sauce, put some cooking wine, continue to continue, continue Stir fry, stir -fry the aroma and pour into the high pressure cooker. Put the boiling water without meat in the pot, then cover the lid, start ignition, press the air valve after SAIC, and change the medium -sized fire after jet. Turn off the heat in minutes. After turning off the fire, gently use chopsticks to attack the air valve to slowly release the pressure in the pot.
Cousting the air valve without gas spraying, opened the lid, poured the meat in the pot with the soup in a iron pot, boiled with high heat, and then changed the soup to the soup. If you feel that the soup is satisfied, you can turn off the fire.
Laojiu red roast meat, beer red roast meat, my hometown usually simmered water. Then stir -fry the sugar, lower the pork belly, put the old soy sauce old soy sauce, and then put some green onions, star anise, incense leaves, add water without adding wine, boil over the heat for half an hour
There are three methods, and my hometown is very simple. First of all, we buy some onion and peppers and pork. Prepare these to boil the oil and pour the pork down and stir fry it for a while. You can get out of the pan.
The method of meat is cut into small pieces, each stewed in the pot, and it is cut directly into large pieces. Put a piece of slow stew in each casserole.
Everyone knows that there are many foods in China, and there are many different differences in north and south. There are many ways to do braised pork. Everyone knows that the north is sweet and salty in the south.