Braised pork is the most common home-cooked dish. The ingredients are very particular. If a single braised pork is not matched with other ingredients, it always looks greasy. If you match more ingredients, it will look fancy and difficult to taste. So how do you make braised pork taste delicious? Below I will introduce four ways to match ingredients: fat but not greasy, rotten but not dispersed, and it tastes so good that it can’t be eaten enough!
1. Quail eggs braised pork
Add a few quail eggs to braised pork. The nutrition of the dish immediately doubles, and it doesn’t feel any greasy when it tastes. Let’s not talk about the tempting meat pieces, the tender white quail eggs taste better than meat!
[Main ingredients]: One piece of pork belly, 15 quail eggs, appropriate amount of cooking oil
[Seasoning ingredients]: 1 piece of ginger, 1 green onion, 2 star anise ingredients, 1 pinch of bay leaves, 2 tablespoons of braised soy sauce, appropriate amount of sugar and salt
[Using kitchen utensils]: wok, stew pot
Preparation steps:
1. Cut the ginger into slices of ginger, cut the shallot into slices of scallion, and wash the remaining ingredients in water and set aside. Wash the pork belly and cut it into mahjong-sized pieces of meat; peel the quail eggs and put them in a shell for later use.
2. Stir-fried pork belly. Heat the wok and add an appropriate amount of cooking oil. After the oil is 30% hot, add the cut pork belly pieces and stir-fry until the pork belly is oily. After the color turns white, add braised soy sauce, stir-fry for a few times and a tablespoon of sugar, continue stir-fry until the sugar melts and the meat pieces are evenly slurry.
3. Add quail eggs and braised. Transfer the stir-fried pork belly and pour it into a stew pot, add cold water to soak the meat pieces, bring to a boil over high heat, add slices of ginger, scallion, star anise, and bay leaves, and simmer over low heat for about 40 minutes. Then add the prepared quail eggs, turn them over and continue to simmer for about 10 minutes. When the soup is almost done, stop the juice from high heat and you can eat it.
2. Braised pork with garlic cloves
Garlic is a side dish but becomes the protagonist. It is difficult to make braised pork with greasy flavor. It is hard to eat it without any pleasure!
[Ingredients]: One piece of pork belly, 2 garlic heads, appropriate amount of cooking oil
[Seasoning]: 50 grams of rock sugar, 2 tablespoons of fermented bean curd, 1 tablespoon of balsamic vinegar,
Preparation steps:
1. Preparation of ingredients. Peel out the garlic cloves; wash the pork belly and cut it into small pieces for later use.
2, pork belly wrapped in sugar color. Add a tablespoon of cooking oil to the pan, then add chopped rock sugar cubes, and fry until the rock sugar dissolves and bubbles until golden brown. Then add the chopped pork belly and stir-fry quickly to make the pork belly evenly coat with sugar color, making it look golden in color. Then pour in balsamic vinegar and lactocurd and stir-fry evenly, add an appropriate amount of water and simmer and cook for about 30 minutes.
3. Stir-fried garlic cloves. Heat the pot with a little oil, add the prepared garlic cloves to exhale the fragrance. Then put the garlic cloves and braised pork together, stir-fry evenly, cover the pot and dry the seasoning sauce in the pot.
3. Chestnut braised pork
Chestnut paired with pork belly, the sweet chestnut on the flour makes the soft meat pieces sweet and glutinous. The fragrance hits you from afar and your appetite increases greatly.
[Main ingredients]: 400 grams of pork belly, 250 grams of chestnut, appropriate amount of cooking oil
[Ingredients]: 50 grams of rock sugar, 1 tablespoon of cooking wine, minced ginger, minced garlic, appropriate amount of large ingredients
[Using kitchen utensils]: Rice cooker
Method steps:
1. Prepare pork belly. Add appropriate amount of cold water to the pot, add the washed pork belly, and cook over high heat until the meat slices shrink, for about 5 minutes. Remove and cut into small pieces and set aside.
2, boiled sugar color. Add a spoonful of cooking oil to the pot, heat it low heat and add rock sugar. The spatula should be stir-fried constantly to melt the rock sugar and boil it into a golden color. Add pork belly and stir-fry until evenly colored. Then add cooking wine and continue stir-frying. Add minced ginger, minced garlic, and stir-fry in large ingredients.
3. Cook it in a rice cooker. Put the sugar-colored pork belly and chestnut into the rice cooker, pour in boiling water, the amount of water should be over the ingredients, and cook until it is cooked, which takes about 45 minutes.
4. potato braised pork
stew braised pork with potatoes. The potatoes relieve the greasiness of the braised pork. The potatoes are glutinous and delicious, and the pork belly is crispy and tender. Not only can you eat as a meal.
[Main Ingredients]: 1 piece of pork belly, 2 potatoes, appropriate amount of cooking oil
[Seasoning spices]: 3 tablespoons of sugar, scallion slices, ginger slices, peppercorns, large ingredients, tangerine peel, cooking wine, sugar, light soy sauce, and appropriate amount of dark soy sauce
Preparation method:
1. Rinse the whole piece of pork belly, put it in a cold water pot, add two slices of ginger slices and cook for about 5 minutes, remove and wash the surface and froth, cut into small pieces for later use. Keep the clear soup water from boiled meat for later use. Peel the potatoes and cut them into small pieces for later use.
2. Add a spoonful of cooking oil to a pot, and cook until 40% hot. Pour in 3 tablespoons of sugar, stir continuously with a spatula until the sugar has completely dissolved and bubbled and turned yellow-brown. Pour in pork belly and stir-fry quickly to make it evenly coat with a layer of sugar color. Then add the clear soup for boiling meat, add the scallion slices, ginger slices, peppercorns, star anise, and appropriate amount of light soy sauce and dark soy sauce, and boil over high heat. Then turn to low heat and simmer for about 40 minutes. You can put the potato cubes in and continue to simmer until the meat is crispy and the potatoes are cooked and ready to be served. You can use a small amount of salt and chicken essence to season according to your personal taste.
