No matter what kind of meat you stew, remember to add these 2 ingredients, the meat is rotten and fragrant, and the taste is smooth and delicious!

#头条创作挑战赛 #

As the saying goes, "the world's fireworks are the most soothing to mortals", and the greatest happiness in life is three meals a day, four seasons, hand in hand with you. There is only food in this world that cannot be disappointed! These days of weight loss is particularly gluttonous, weight loss has a small achievement, just reward yourself with a braised pork, hope to drop the scale faster!

Braised pork is my favorite, I often eat it when I don't lose weight, I think if I don't eat it for three days, I feel that I haven't eaten meat for at least half a month, mention braised pork is not only I want to drool, is it also hooked your stomach little worm, also want to eat! Braised pork, smooth taste, tender and soft meat, very popular with everyone.

Many friends will have a question? Why do you make braised pork at home, or braised pork ribs, which are woody and greasy to eat, and the taste is not good, and I always feel that it is not as delicious as the restaurant. In fact, it is the essence of cooking that we have not mastered. No matter what kind of meat is stewed, just remember to add these two ingredients, the meat is rotten and fragrant, and the taste is smooth and delicious! It's as delicious as it is made outside! Today I will share with you the preparation of 3 meat dishes. Let's take a look at what these two materials are!

Braised pork

Method: 1. Prepare about two pounds of pork belly with skin, first heat the wok, and then put the meat skin down into the pot to burn off the residual pig hair, and you can use a flamethrower to burn it if you have conditions at home.

2. Then rinse the pork with running water, scrape off the burnt part of the pork skin with a knife, cut it into 2 cm wide strips, and then cut it into square cubes the size of mahjong cubes and put them in a basin for later use.

3. Prepare a piece of ginger cut into ginger slices, two spring onions cut into segments, a few pieces of garlic patted flat, put 1 red pepper, a few peppercorns, half a piece of cinnamon, 5 fragrant leaves, two pieces of white pygmy, a pinch of cumin, and a few pieces of star anise.

4. Add an appropriate amount of water to the pot, add a little cooking wine, boil the water and add the diced meat, blanch for about three minutes, remove the blood and fishy smell in the pork, skim off the foam with a spoon, and pour out the control water.

5. Heat the oil in another pot, start to fry the sugar color, add 30 grams of white sugar and stir continuously, when the white sugar is fried to caramel color, pour in the diced meat and stir-fry quickly, stir-fry the moisture inside, so that the diced meat is evenly coated with sugar color, out of the pot for later.

6. Restart the pan and heat the oil, add large ingredients and stir-fry until fragrant, then pour in green onion, ginger and garlic and stir-fry a few times, stir-fry the aroma and then remove the heat, add 30 grams of oyster sauce and 10 grams of sweet noodle sauce to increase the sauce aroma of pork.

Stir-fry and melt, then pour in diced meat to continue stir-frying, pour 30 grams of cooking wine from the side of the pot to remove fishy, a large spoonful of white vinegar, and then add an appropriate amount of water, it is advisable to spread the diced meat.

7. Add 10 grams of light soy sauce and 5 grams of braised soy sauce to the pot, adjust the soup to light red, add 1 gram of thirteen spices, 1 gram of pepper, 3 grams of salt, 2 grams of sugar, 1 gram of chicken broth mix, stir with a spoon to open the seasoning. Finally, take out the diced meat and pour it into the rice cooker, pour in the original soup, turn on the cooking mode, and simmer for 40 minutes.

8. After the meat is stewed, take it out, put it in a wok to filter out the ingredients, turn on high heat and slowly collect the soup, and then turn off the heat.

9. Put a few cooked green vegetables on the plate, then put the braised pork on the plate, sprinkle with green onions to garnish, and the delicious braised pork ribs are ready, thief fragrant.

Second, braised pig's trotters

Method: 1. Prepare about two catties of pig's trotters for treatment, cut a piece of ginger into ginger slices, cut a green onion into segments, put it together with ginger slices, and then put two star anise, a few peppercorns, a few red peppers, a few fragrant leaves, a few pieces of white pygmy, and a small piece of cinnamon for later.

2. Add an appropriate amount of water to the pot, put pig's trotters under cool water, add an appropriate amount of cooking wine to remove fishy, stir a few times with a spoon, blanch for two minutes, skim the foam in the pot, and fish out the control water.

3. Heat oil in a wok, add a small handful of rock sugar, gently crush with a spoon, stir and melt, remove the sugar juice from white to reddish-brown when it is fried, pour in the pig's trotters, stir-fry quickly on the heat and evenly stir-fry, then pour in green onions and ginger and large ingredients, stir-fry for two minutes, stir-fry the aroma, cook in cooking wine to remove fishy, and then add an appropriate amount of water, it is appropriate to overflow the pig's trotters.

4. Add 5 grams of salt, 1 gram of white pepper, stir to open the seasoning, add 10 grams of light soy sauce to taste, turn off the heat after boiling the soup, then pour it into the casserole, cover it, change to medium-low heat and simmer for 1 hour.

5. When the time is up, take out the stewed pig's trotters, put them on a plate, pour in a little original soup, sprinkle a little green onion to garnish, and then serve it on the table.

Third, sauce beef

Method: 1, prepare two pounds of beef, remove the fascia, scratch a few knives on the surface of the beef to facilitate the taste of the beef, put it in the basin, add water to wash.

Put some salt, a pinch of peppercorns, a few dried peppers, then add a large spoonful of cooking wine to remove the fishy, pat the green onions into pieces, chop a piece of ginger, put it in the beef, grab and mix well, seal with plastic wrap, and marinate for 3 to 5 hours.

2. Prepare a cloth bag, put two star anise, a small piece of cinnamon, a white cou, a small piece of galangal, a piece of white pycnogenol, a little cloves, grass fruit, coriander seeds, cumin, a small handful of dried peppers, a few fragrant leaves, two pieces of tangerine peel, a hawthorn, wrap them in gauze and set aside.

3. Add a spoonful of column sauce, two spoons of hoisin sauce, a spoonful of sweet noodle sauce, a spoonful of tofu milk to a bowl, add half a spoonful of onion oil, and stir with a spoon.

4. Heat oil in a wok, pour in the adjusted sauce, turn on low heat to fry the sauce until fragrant, stir a few times with a spoon to avoid the paste pan, and then add a few peppercorns to fry the aroma, stir-fry the sauce aroma.

5. Add water, add half a bowl of sugar fried in advance, after boiling, add two spoons of salt, make the marinade must first put salt, the bottom taste should be sufficient, and then add a spoonful of chicken essence to freshen, put in the matching marinade bag.

6. Put the marinated beef in, add a can of beer to increase the flavor, then put a few ginger slices, a small green onion knot, cover the pot, turn on high heat to bring the soup to a boil.

7. Pour the beef and the soup into the casserole, cover with a plate to prevent the beef from being heated unevenly, change to the minimum heat after boiling on high heat, continue to simmer for an hour, turn off the heat and simmer for another 1 hour.

8. When the time comes, first take out the plate, then take out the marinated beef, put it on the cutting board, cut it into thin slices, put it on a plate, and finally pour some sesame oil, and it is delicious.

Bai Zhi and fragrant leaves are Chinese medicinal materials, and putting these two spices into the stew has a good effect on removing fishy titian, so no matter what meat is stewed, Bai Zhi and fragrant leaves must not forget to put them, and the meat stewed with these two ingredients is tender and fragrant, and it is particularly delicious.

(Xiao Zheng)