Braised PorkThis classic and famous Chinese dish has undergone many developments, generational changes, and regional variations, resulting in various types of braised pork. I want to know how to make braised pork more delicious, and I want to know how to make braised pork that isn't greasy. All the answers are at your fingertips.

How to make braised pork: Home-style braised pork

The simplest way to make braised pork, but no matter how simple it is, it still needs to have the authentic flavor of braised pork.

IngredientsPreparation

Pork belly1 pound, 3 scallions, driedPlums5 slices, 1 small piece of sugar

Method steps

1. Separate the white and green parts of the scallions, cut the white part into segments, and cut the green part into chopped;

2. Pour a suitable amount of boiling water into the pot, add pork belly and white part, blanch for 5 minutes, then remove and wash.

3. No oil is used in the wok, small fire, add pork belly to fry out the oil, when the surface of the meat is slightly browned, add sugar and stir-fry.

4. Then add a suitable amount of boiling water, just cover the meat, add plums, cook over low heat for 30 minutes, then turn to medium heat, add a spoonful of old soy sauce.

5. Add a suitable amount of salt, stir-fry and thicken, and finally sprinkle with chopped scallions.

Tips

Ordinary braised pork, suitable for beginners to try, but due to the all-meat method, it is a bit greasy.

How to make braised pork: Secret braised pork

There are many ways to make braised pork, but not all of them are the same.RadishUsed for braising, it can absorb a portion of the fat, making the meat fresher and not greasy.

Ingredients

600g pork belly with skin,White radish1 piece,Star anise1-2, cinnamon 1 small piece,Ginger3 slices, 2 scallions, 5 sugar cubes, 1 tablespoon of, 1 tablespoon of old soy sauce,Soy sauce1 tablespoon, 1 small spoonful of salt.

Method steps

1. Add cold water to the basin, put in 1 tablespoon of, put in the pork belly, soak for 15 minutes;

2. Put the pork belly in the pot and blanch, then remove and cool, cut into cubes and drain;

3. Put oil in the wok, add pork belly, small fire, stir-fry until the pork belly turns yellow and the oil comes out, then remove the meat and drain the oil;

4. Wash the pot, add 1 tablespoon of oil, add sugar, cook until the sugar changes color, then add the fried pork belly and stir-fry;

5. Add, soy sauce, old soy sauce, stir-fry evenly, then add boiling water to cover the meat, and then cook over high heat for40 minutes;Remove foam after boiling.

6. After boiling, remove the foam;7. Add scallions, ginger, star anise, cinnamon, etc., transfer topot

cook over medium heat, cook for about 40 minutes, add sliced radish;

8. Cook until the radish is cooked and softened, turn to high heat and cook until the soup is thick, add a little seasoning salt, and sprinkle with scallions.

Tips

If you don't want to use a pot, you can also use a wok directly.

How to make braised pork in a pressure cooker

I believe that many people can still make simple home-style braised pork, but many people may not know how to make braised pork in a pressure cooker. This way makes the meat more fragrant.

Ingredients

500g pork belly, 3 scallions, 3 ginger slices, 1 scallion, 2 star anise, 1 cinnamon stick, 15ml old soy sauce, 10g sugar, 45ml yellow wine, 30ml soy sauce, 3g salt

Method steps

1. First, wash the pork belly, remove the pig skin, and cut it into cubes, slice the ginger, cut the scallions, and chop the scallions;

2. Pour cold water into the pot, put in the pork belly, cook until it turns yellow, then remove and drain;

3. Add oil to the wok, add scallions, ginger, star anise, cinnamon, and stir-fry until fragrant, then add the pork belly and stir-fry until it turns yellow and the oil comes out, drain the oil;

4. Then add yellow wine, soy sauce, old soy sauce, stir-fry evenly, and add boiling water to cover the meat, and then cook over high heat for

20 minutes;

5. Then pour the cooked pork belly back into the pot, add a little seasoning salt, and cook over high heat until the soup is thick, and then sprinkle with scallions.