Braised Pork
1.
Cut the bought pork belly into pieces, wash and put in the pot to blanch water
2.
Wash the blanched pork belly and drain the water for later use
3.
Prepare appropriate amount of small chives, yellow rock sugar, ginger slices
4.
Start the pan: Put a little oil in the pan, wait for the oil to heat up, add the shallots, and the ginger slices until fragrant
5.
Stir in the frying pan, pour in the pork belly and stir-fry until the aroma of meat comes out
6.
Put in rice wine (cooking wine)
7.
soy sauce
8.
Soy sauce
9.
The braised pork with yellow (old) rock sugar Shanghai local flavor is slightly sweet with thick oil and red sauce. If you don’t like sweetness, you can increase or decrease the amount of sugar according to your taste.
10.
Add lukewarm water without any meat, and boil on high heat
11.
After the high heat is boiled, turn to low heat and simmer for about 45 minutes. In the meantime, stir fry several times.
12.
After 45 minutes, turn on high heat to collect the juice. It takes about 10 to 15 minutes for the soup to thicken
13.
A bowl of thick oil and red sauce, the braised pork with the flavor of the ancient town of water town on the table, is out of the pot, isn't it tempting?
14.
Stewed Cuttlefish and Braised Pork
15.
Braised Pork and Eggs
16.
Braised Pork Feet
17.
Roasted Pork with Moldy Dried Vegetables
18.
Braised Pork Ribs in Southern Milk Sauce
19.
Boiled pork with stewed pork in brown sauce. Boiled pork with boiled water for one minute. Then rinse with cold water. Gently squeeze out the moisture. Wait for the stewed pork to simmer for half an hour before putting it in the pot and cook together...
Tips:
1: It is recommended to use skin-on pork belly
2: No need to fry sugar
3: To blanch
4: Soy sauce is to improve the color, do not like the color is too dark, you can put it less
5: Light soy sauce is to improve the taste, pay attention to the amount of salty and light
6: Be sure to put yellow rock candy, so the flesh color that comes out is shiny and shiny
7: When simmering, simmer slowly, and be careful to stick the bottom when collecting the juice.
8: This method can also be used for braised large ribs, small ribs, and pork feet
9: You can also put eggs or duck eggs, dried bamboo shoots, bamboo shoots, tofu skin thousand sheets or Maqiao dried tofu
10. The braised pork with Shanghai local flavor is slightly sweet with thick oil and red sauce. If you don’t like sweetness, you can increase or decrease the amount of sugar according to your own taste——————
Regarding a small key to the sauce of braised pork, some people make a bowl of oil instead of tapioca in the sauce of braised pork. The reason for this is that too little water is added when the braised pork is cooked. It evaporates too fast, and the water dries out when the meat is not crispy, allowing the oil to run out. The solution is to add warm water that hasn’t had the meat at a time when the braised pork is cooked, and simmer slowly until the meat is cooked. Crisp...Then open the fire and let it dry, and there will be beautiful tapioca with braised pork in thick oil and red sauce!
