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How to make braised pork tender?

The raw material drawing is shown in the figure. Cut the pork into hemp, rinse the pieces, put in a tablespoon of wine and soak for an hour. Fish it out and drain it. Stir-fry the meat in the pan until light yellow. Add dried chili, grass fruit, star anise and ginger and stir-fry for fragrance.

Simmer slowly over a low heat, and the delicacy is all in the heat. But the practice is super simple, saying that if you have hands, you will not go too far.

The secret recipe for braised pork is as follows: step 1, prepare other auxiliary materials that need to be put into the pot. Step 2, wash the pork belly and cut it into pieces according to the size you like. Step 3, put the cut pork in cold water, add sliced ginger, and pour in the right amount of cooking wine. boil over high heat, scald and skim off the foam.

After boiling over high heat for about half an hour, you can use a low heat to simmer, the size of the fire to the surface of the water is not boiling, stewing for a long time, at least an hour, in order to make the meat crisp and tender. The reason why braised pork is delicious is this slow kung fu.

How to cook braised meat more tender?

Cut the pork into pieces and set aside. Pour oil into the pan and heat until 70% hot. Add the pork belly and deep-fry until the color changes. Add the rock sugar, stir-fry the sugar color over low heat, add the pork belly and stir well. Add dried chili, star anise, cinnamon, fragrant leaves, garlic cloves, ginger slices, shallot, stir-fry well.

Heat the pot, add a little oil, heat the oil and put in the pork belly. Stir-fry until the pork changes color, add braised soy sauce. Stir-fry well, add sugar, stir-fry until sugar melts, and evenly wrap meat. Pour the fried pork into a saucepan and add water to the meat.

Put in boiling water, submerge the meat, transfer to a casserole and simmer for two hours and add salt. Simmer until the pork is crispy, put the rock sugar in the fire to collect the juice, shake the pan, do not turn it. Just wrap the soup evenly on the meat. Put some monosodium glutamate to improve the flavor. Put it out of the pan and put it on the plate.

How to stir-fry the meat is tender and delicious

1. Starch method: after cutting the pork belly, you can pour in the right amount of dry starch, then grasp the pork belly and starch well, wait half an hour and put it into the pot, which can make the pork belly more tender and not greasy.

2. How to stir-fry tender and delicious meat ingredients: pork, carrots, cucumbers, onions, ginger, garlic, salt, white pepper, chicken juice, starch, soda, oil, sesame oil. Rinse the pork surface with clean water and cut it into thin slices against the grain.

3. When cutting raw meat, cut off the texture of the meat, such as cutting along the grain, the shredded meat is easy to be hard and tough. Therefore, there is a saying that "cross-cut cattle and sheep, oblique cut pig".

4. After the meat is cut, add an egg white to the bowl, put the cut meat in it, and grasp it with your hands. It is best to make some efforts and grasp it for a while. In a few minutes, you can stir-fry in the pan. Only in this way can the fried meat be slippery and tender, and never throw it directly into the pan to stir-fry. It doesn't taste good when fried. Second, wrap starch.

5. Change the fire and continue stir-frying. Finally, stir-fry the chili pepper over high heat for one minute, pour in a spoonful of cooking wine along the edge of the pan, stir-fry several times out of the pan and put on the plate. A very spicy, crisp taste, tender chili meat fried meat on the completion of Tips green pepper is not hot enough, like to eat spicy friends instead of screw pepper.

6. Fried beef with celery is a classic home-cooked stir-fry. Whether it is delicious or not depends on the smoothness of the beef, but as long as you master the three key steps of understanding, pickling and cooking beef, the fried shredded beef will never be old.