Pork belly is also very important to cut meat. It must be cut into large pieces to be delicious. It takes experience to make a braised pork well, and it needs the ability to grasp the heat and know the seasoning well. Most people dare not start easily. Chop the braised pork according to your preference, with a weight of one and a half kilos. Fly it with water of about 70 degrees to remove some blood. Don't rinse it with cold water, and then fire. The cooking skill of braised pork is mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is a classic dish in China, which is widely spread all over China. When the oil is added for about one or two minutes, 80% of the oil temperature is poured into the meat pieces, and the pork prepared here is fat and thin. In our dialect, it is called "three layers of meat", which is very vivid. One layer is fat and the other is thin.
The traditional braised pork, which is popular and burnt with sugar, is red and bright in color and mellow in taste. Another example is the Shanghai-style braised pork, which is cooked with yellow wine and soy sauce. The sauce is rich and the texture is soft and rotten. Put a little oil in the pot and stir-fry the rock sugar. Stir-fry the pork belly with sugar all the time. You can stir-fry it a few times. The oil can be fried, not scarlet, but slightly reddish.
If you want to save time, you can use a pressure cooker, and SAIC can press it for 20 minutes. Garlic seeds can be kept, and the traditional braised pork is not put! If the soup is too much, you can put it in an iron pot to collect the juice, which goes well with rice.