Method 1 Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes, take out the meat, rinse with cold water and set aside. Process 2: Clean the pot, put it on low heat, put a little base oil in the pot, then add 20 grams of white sugar to the oil, and stir quickly with a spoon. When the sugar has melted and turned red and bubbling, add 50 grams of water. Stir evenly and put the juice into a bowl for later use. Step 3 of braised pork: Put 100 grams of oil in the pot. When the oil is 80% hot, pour in the meat. piece. At the same time, add 50 grams of onions and 30 grams of ginger slices, stir-fry with the meat. After a minute, drip the juice into the pot in batches for coloring. When the meat turns golden brown, add water to cover the meat. Then add an appropriate amount of refined salt and brown sugar. Not too much brown sugar, just a little sweet. Finally, add 5 star anise and a piece of cinnamon bark, and cook over low heat. When the meat becomes tender, a fragrant braised pork dish is ready. Method 2 1. Cut the skin-on pork belly into square pieces, and cut the green onion and ginger into large pieces. 2. Heat oil in a pot, add sugar and stir-fry. When it turns into sugar color, add meat pieces, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise and bay leaves. Reduce heat and simmer for an hour. Serve. Method 3 Ingredients: Pork belly, brown sugar, aniseed, MSG, green onions, ginger, garlic Method: 1. First add oil, add brown sugar, cook until foaming, add meat and fry until the oil is released, add cooking wine and other seasonings, stir-fry until fragrant. 2. Add boiling water to the pot and simmer over high heat for 2-3 minutes. 3. After cooking over high heat, reduce the heat to low and simmer for 2-3 hours. 4． Finally, reduce the juice over high heat, add MSG, and serve. Note (add salt to increase the flavor) Method 4 1. Wash the pork belly and cut into small cubes; braised pork 2. Heat a small spoonful of oil in the pot until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted; 3. Pour in the diced meat and stir-fry until evenly coated with syrup; 4. Mix in appropriate amount of boiling water, add light soy sauce and braised seasoning packet; 5. Cover the pot and simmer over low heat for about 40 minutes until the juice dries up. Five ingredients for the method: Ingredients: high-quality pork belly, stewed meat buns, green onions, rock sugar, tea leaves, seasonings: onion, ginger, garlic, star anise, cardamom, amomum villosum, cinnamon, bay leaves, dried tangerine peel, dried chili, white sugar, salt, soy sauce, How to make Shaoxing wine: Step 1. Cut the pork belly into strips and blanch in cold water to remove the blood. How to make braised pork Step 2: Blanch and shape. (Never cut it into pieces and then blanch it, otherwise the braised pork will be shapeless. The result will not be beautiful) Step 3. Take it out, let it cool and cut it into cubes of the same size (larger ones will be more enjoyable to eat) . Step 4: Put a little oil in the pot, stir-fry the onion, ginger, garlic and spices. Step 5: Add the meat and stir-fry (stir-fry out the oil in the meat). Step 6. Put a little oil in the pot, pour in the white sugar and stir-fry the sugar color. Step 7. Stir-fry until the sugar turns maroon red. Turn off the heat. Step 8. When the sugar-colored bubbles change from large to small, quickly turn off the heat and pour in boiling water (this is braised pork). The most important step is that the color of the sugar is the taste of caramel, which will make the braised pork fragrant with a slight caramel flavor) Step 9. Pour in the meat, add a little Shaoxing wine, boil water and add tea water to remove The fishy smell will cook quickly. Step 10. Finally, add soy sauce to adjust the color and salt to taste. Step 11. Put it in a deep pot, add boiling water over high heat and skim off the foam, then reduce the heat to low and simmer for 45 minutes. Step 12. Change the wok back to high heat, add rock sugar to make the sauce thicker, and serve. Garnish with scallions. (The juice is thick and fragrant, and it is super addictive when poured on rice.) Tips: The method of braised pork varies slightly from place to place. In the south, soy sauce (dark soy sauce) is used to adjust the color, while in the north, fried sugar is preferred. The raw material is generally high-quality pork belly (so-called good pork belly should have clear layers, usually about five layers are better, hence the name "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks). You can add cabbage, tofu, potatoes, carrots and other vegetables to stew them together to create a variety of delicious stew dishes. It is best to use rock sugar when stewing meat. The color is brighter and more beautiful than white sugar, and the taste is better. Method 6 Ingredients: 500 grams of pork belly, 2 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, braised pork, 3 tablespoons of sugar, 2 aniseed, appropriate amount of salt, appropriate amount of green onion and ginger slices. Production process 1. Wash the pork and cut it into pieces of appropriate size, put it into a pot of boiling water and cook for 5 minutes, wash it with clean water and set aside. 2. Place the wok on medium heat, pour in 3 tablespoons of oil, add sugar and heat it. When the sugar is completely melted and tiny bubbles appear on the edge, add the cooked pork cubes and stir-fry for 5 minutes until the sugar color is evenly distributed. On the meat, pour out some oil from the pot, add onion slices, ginger slices and aniseed and stir-fry briefly. Add soy sauce, enough water and an appropriate amount of salt. Bring to a boil over high heat, then simmer over low heat until the pork is cooked. When cooked, take it out of the pot. ★: When browning the pork, be sure to stir-fry it thoroughly; pour out some oil to prevent the dish from being too greasy; add water as much as possible at once. If water needs to be added during the stewing process, be sure to add boiling water; conditions permit Friends, you can add some fennel when adding aniseed. Method 7: Su style braised pork 1. Wash the pork belly with skin and cut into mahjong pieces; rinse the dried hawthorn slices with water. 2. Pour cold water into a basin, add a tablespoon of cooking wine, add pork belly pieces, and soak for 15 minutes. 3. Put the soaked pork belly pieces and dried hawthorn slices into a casserole, and add enough water to make it at least two inches higher than the meat pieces. 4． Boil over high heat for 30 minutes, using a spoon to skim off the scum on the surface. 5． Turn to low heat and simmer for one and a half hours. (I covered it with a filter cloth bought in the supermarket to help remove some oil. If you don’t have it, you don’t need to use it.

) 6. Transfer to the wok (you don’t need to put too much soup in it, just as high as the meat), add a tablespoon of dark soy sauce, and cook over medium heat for 30 minutes until the soup thickens. 7. Add rock sugar (Lao Mai said one pound of meat and one tael of sugar. This ratio must be sweet for northerners, so 500 grams of meat plus 40 grams of sugar is almost enough), cook until the juice is thick, add some salt to adjust the taste, and finally Add some sesame oil and take out the pan. Method 8: Casserole Braised Pork 1. Wash the skin-on pork belly, cut into pieces, and put into a casserole 2. Put ginger, rock sugar, dark soy sauce, mushroom slices, chestnuts, and cinnamon in a casserole 3. Put a small amount of water in the casserole (500 grams of meat, some mushrooms and other ingredients, put a bowl of water) Recipe for Braised Pork 4. First bring the pot to a boil over high heat, then turn to low heat for 20 minutes. 5. After 20 minutes, stay next to the stove and turn on the heat slightly. When the pot is about to dry, turn off the heat. Advantages: Fast, fragrant, and satisfying. Overview: You can add mushrooms, chestnuts and other ingredients according to your own taste, and increase or decrease the amount of rock sugar as appropriate. Features of the ninth method: the finished dish is neat, brown in color, soft in texture, and crispy in chestnuts. Ingredients: 750 grams of pork belly with skin, 300 grams of chestnuts, 25 grams of wet starch. Preparation: cut the pork into cubes, marinate with sugar, and put it into the oil pan. After frying for a while, take it out. Put the onion and ginger into the pot and stir-fry for a while. Pour in cooking wine, soy sauce, and chicken soup. Then put the pork, refined salt, MSG, star anise, and cinnamon in the pot and bring to a boil. Move to low heat. Fry the chestnuts in warm oil. When the meat is tender, put it in the pot and cook together. When the meat is tender, add wet starch and you can do it. Method 11. Ingredients: 1000 grams of pork belly with skin. Production materials (11 photos) Ingredients: 20 cabbage hearts. Seasoning: 1000g vegetable oil (no loss), 100g Baisha beer, 8g salt, 1g MSG, 1g chicken powder, 1g pepper, 10g sugar, 10g soy sauce, 15g ginger, 15g green onion, sesame oil , cinnamon, star anise, whole dried pepper 6 grams each, and 10 grams of sweet wine juice. 2. Preparation method 1. Sear the pork belly until all remaining hair is removed, scrape it clean in hot water, cut it into 2.5cm square pieces, and marinate it with beer, sweet wine juice and soy sauce. 2． Crush the ginger, tie the green onions into knots, and wash the cabbage hearts and set aside. 3. Put the pot on a high fire, add vegetable oil, and when it is 70% hot, fry the pork belly until golden brown, take it out and drain the oil. 4. Leave a little base oil in the pot, stir-fry the sugar until it turns brown, add beer, soy sauce, cinnamon, whole dried peppers, star anise, ginger cubes, onion knots, water, salt, monosodium glutamate and chicken powder, bring to a boil and pour into the pressure cooker. Add the fried pork belly (the soup is based on the level of raw materials), cover the pot, bring to a boil over high heat and press for 17 minutes before taking it out. 5. Add base oil to the pot, add cabbage hearts and salt, stir-fry until raw and fragrant, then place it on a plate, then arrange the pork belly neatly on the plate, pour on the original juice and serve. 3. Characteristics: Bright red color, crispy and not greasy. Note: The improved braised pork of this cuisine has a fast market supply, good economic benefits, and is very popular among diners. Ingredients for Method 11 Braised Pork: 1000 grams of pork belly, 2 green onions, 1 piece of ginger, 2 aniseed, 1 piece of cinnamon, 3 dried chili peppers. Note: Ingredients can be used as appropriate. Seasoning: 1 tablespoon soy sauce, 1 cooking wine tablespoon, 1 tablespoon rock sugar, method: 1. Wash the pork and cut it into large pieces, ensuring that each piece has skin and fat and lean meat. Wash the green onions and cut into sections, wash and slice the ginger. 2. Heat the wok, add the meat pieces and fry over medium heat. The fat in the meat will gradually seep out, and you need to keep turning it. When the meat pieces are fried until each side is golden brown, take it out and set aside. 3. Leave the bottom oil in the pot, pour the rock sugar, cook over low heat until it dissolves and turns yellow, turn off the heat, add the fried pork to the pot and mix evenly so that each piece of meat is evenly coated with sugar color. 4. Add onion, ginger, aniseed, cinnamon and dried red pepper to the pot, add cooking wine, soy sauce and warm water to cover the meat noodles, add boiling water to the pot, cover and bring to a boil, reduce heat and simmer for 40 minutes, until the meat is cooked and the soup is reduced. Just thick enough. Features: The sauce is red and shiny, fat but not greasy. Chef’s tip: Nutmeg, cloves, Sichuan peppercorns, grass fruits, bay leaves, etc. are all good accompaniments to braised pork, but it’s not advisable to add too much, so as not to take away the flavor of the meat. Method 12 Ingredients: 500 grams of pork belly, 1 strawberry (the domestic meat quality is good, the strawberry can be omitted. Foreign pork has a strong taste, so it must not be omitted, otherwise the fishy smell of the meat will be obvious.) 1 cinnamon, 3 star anise, half green onion root, 6 slices of ginger, 6 red dates Seasoning: 2 tablespoons of dark soy sauce, stir-fry until the juice is removed, 1 tablespoon of soy sauce, stir-fry, 6 grams of salt, 20 grams of rock sugar Method: 1) Wash the pork belly and cut it into 2 cm - 3cm pieces, blanch and set aside. (If it is high-quality pork belly and the quality of the meat is good, you can fry it directly in the pan without blanching it). 2) Slice ginger and cut green onion into sections. Pour oil into the pot. When the oil is cold, add onion, ginger, cinnamon, strawberry and star anise and stir-fry until fragrant. Add pork belly and stir-fry until it changes color. Continue stir-frying for 2 minutes until oil comes out. Pour in dark soy sauce, light soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should cover the meat surface, and skim off the foam after boiling. (I used to fry the sugar color first, but later I found that using this method, it is also good without frying the sugar color.) 3) Simmer on low heat for about 1 hour. When it is almost out of the pot, turn to high heat to collect the soup. Method Thirteen Ingredients Ingredients: pork belly with skin (1000g) Seasonings: chives (50g), ginger (50g), light soy sauce (30g), dark soy sauce (5g), single crystal rock sugar (20g ), salt (5g), pure brown sugar (not brown sugar) (50g), seasoning wine (20g), water (500g).

Although the ingredients for this braised pork are quite simple, the entire production process is a bit complicated and a waste of time. However, as the saying goes, "Slow work produces fine work" and "You can't eat hot tofu in a hurry." If you don't have so much time, The taste of this Soviet-style braised pork is not authentic! The numbers on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours. Soak the pork belly in cooking wine for 15 minutes. Wash the pork belly and cut it into two square pieces the size of mahjong tiles. Be careful not to cut the meat too small. If it is too small, it will shrink and break. But it should not be too big. If it is too big, it will not be easy to cook. , and it’s not convenient to eat. After cutting, place it in a casserole, add half a cup of cooking wine, and soak it in cold water. This can soak away the blood in the capillaries. The cooking wine can be easily absorbed by the meat fibers and remove the fishy smell. Generally, it takes about fifteen minutes to soak. Cook over high heat - 30 minutes. After rinsing the soaked pork belly slightly, cook over high heat. At this time, it is very important to add the amount of water. It should be put in at once. Do not boil it dry before adding water. Even if you really need to add water, remember to add boiling water. Generally speaking, it is better to submerge the meat in water and raise it to a height of more than two inches. After adding water to the pot, light the fire to the maximum. At the same time, add dried hawthorn, which can make the meat puffy and make it easier to crisp. If you don’t have dried hawthorn, you can add half a spoonful of vinegar. After about five or six minutes, the water will boil. Continue to cook for another five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurities is cooked blood, which should be removed carefully with a spoon. The impurities stuck to the sides of the casserole should also be removed. Simmer over low heat - After boiling over high heat for about half an hour for 60 minutes, you can switch to simmering over low heat. The size of the fire is subject to the fact that the water surface is not boiling. The stewing time is longer, at least an hour, in order to make the meat crispy. Tender. The reason why braised pork is delicious is because of this slow cooking method. Collect the juice in the iron pot - 30 minutes. When the meat is cooked enough to sink in when poked lightly with chopsticks, switch to the iron wok and cook. Note that the meat is very crispy and tender at this time. Handle it with care, and then add soy sauce. There is also a lot of knowledge in adding soy sauce. Generally, soy sauce is divided into dark soy sauce and light soy sauce. Dark soy sauce actually contains caramel. It is dark and easy to color and is suitable for braised braised pork. Light soy sauce is light in color and salty. The ____ does not work. The fire when coloring is a little higher than when stewing just now, but it should not be too high, because the meat is already very crispy at this time, and the meat will easily break into pieces if the fire is high. After cooking for half an hour with the lid open, add rock sugar and the soup will slowly thicken. This process is called "reducing the juice". When "reducing the juice", you can gently turn the meat pieces so that the coloring is more even. Then add an appropriate amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork is ready. Suzhou-style braised pork, of course, originates from Suzhou; Suzhou people cook with "people's" condiments, and the coloring is not very strong, but the four words "thick oily red sauce" must be used to describe Soviet-style braised pork. Fat but not greasy, crisp but not crumbly, sweet but not sticky, thick but not salty, these are the characteristics of Su-style braised pork. The meat should be pork belly, which Suzhou people call "rib meat". The meat should be washed and cut into square pieces the size of mahjong tiles. Don't cut the meat too small, as it will shrink and break easily and lose its appearance. After cutting, submerge it in cold water and put half a cup of cooking wine in the water. Soaking it in water can remove the blood in the capillaries; adding wine to the water can easily be absorbed by the meat fibers and remove the smell of the meat. It is not advisable to soak the meat too much, otherwise the freshness will be lost. Generally, it takes about fifteen minutes. When it comes to braised pork, water is the most important thing. The water should be put in at once, and do not boil it dry. If you really need to add water, remember to add boiling water. Find a large pot, wash the meat again and put it in. The water should submerge the meat and raise it to a height of more than two inches. Light the fire. Turn the fire to the maximum. Add cooking wine and half a spoonful of vinegar to the water. Adding vinegar can make the meat puffy, making it easier to crisp up. After about five or six minutes, the water will boil. Continue to cook for another five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurities is cooked blood. Remove these impurities. . Boil over high heat for about half an hour. You can switch to low heat. The size of the fire is subject to the fact that the water surface is not boiling. It is called "warming". As for roasting, it needs to be roasted for at least an hour. The longer it is roasted, the more delicious it will be. When braised pork in braised pork, avoid cooking it in a hurry. What is important is this slow cooking technique. The meat should be cooked until it can be cooked through lightly poked with chopsticks, then transfer it to the iron wok and cook it with the lid open. At this time, it is time to add soy sauce. If the soy sauce is put in too early, the meat will not be crispy due to the salt. If it is put in too late, only the outer layer of the meat will be dyed and will not be tasty. The fire should be a little bigger than when it was "warm" just now, but it doesn't need to be too high, because the meat is rotten now. If the fire is too high, the meat will be cooked into pieces. In this way, after another half hour of boiling, the water in the pot will be almost full. At this time, we are going to add sugar. Sugar, you have to dare to put it, and you have to be willing to put it. The amount of sugar is about one pound of sugar per pound of meat. It is best to use rock sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to cooking this dish. When adding sugar, turn up the heat. After adding sugar, the soup will slowly thicken. You can gently turn the meat pieces. If you are afraid that you are not good at turning the meat pieces, you can use a spoon to break the meat pieces. When the soup sinks, pour it down again. After the sugar is added, the soup will quickly dry up. When the soup becomes thicker and shiny, the dish is ready. The soup does not need to be cooked too dry. The braised broth with rice is the best in the world. . This is the authentic Soviet-style braised pork. Except for wine, vinegar, soy sauce and sugar, there are no other seasonings. It is the original flavor. Method 14: Authentic braised pork method. The meat is pork belly. Two to three pounds is better.

Wash and cut into pieces. Do not cut the meat into too small pieces. After cutting, submerge in cold water and add half a cup of cooking wine. Soak for about fifteen minutes. (This can remove the blood and fishy smell) The water should be put in at once, and do not boil it dry. We need to find a large pot, wash the meat again and put it in. The water should cover the meat and be more than two inches high. Light a high fire, put cooking wine and vinegar in the water (you can add whatever you like, I'll put more, so the meat will rot faster). After the water boils, skim off the foam. Cook over high heat for about half an hour, then switch to low heat. The fire should be as large as the water is not boiling. Simmer over low heat for 1.5-2 hours until the meat can be poked through with chopsticks and poked gently. (At this time, the meat looks like crystal, which is very beautiful, especially the skin, which looks very beautiful, haha~~) Change to the iron wok and cook it open. Put dark soy sauce, in short, thicker soy sauce, and use a slightly higher fire than the low fire just now. (You can add vegetables at this time, or it will be delicious without adding vegetables. It depends on your taste. My husband likes potatoes, haha, if they are cut If it is large, put it in at this time. If it is cut into small pieces, wait for 10 minutes.) Add sugar after half an hour. The original author uses rock sugar and I use brown sugar. It is about 1-2 taels of sugar for 2 pounds of meat. It depends on your taste. Yes, the original author is from Suzhou, so there are many +. Turn on the fire and collect the water. When it's almost done, start the pot. It's so comfortable! Note: When I made braised pork in the past, I exploded the meat first to get out the fat and then burned it. The cooking was really not flattering. Now everyone likes the meat I make, and it only requires 4 ingredients: soy sauce, cooking wine, Vinegar, sugar. I always buy the best ingredients, because I am stupid and don’t know what is good, so I choose the most expensive one, haha~~ Please don’t add other spices, otherwise the taste will not be mellow. :) Remember, remember. Method 15: The authentic method of Mao's braised pork. First of all, the raw material of "braised pork" should be half-lean and half-fat pork, cut into well-proportioned cuts, and steam the five-layered belly meat with rock sugar, star anise and cinnamon. After deep-frying, put the tempeh ingredients in the pot, and then bake it with high-quality soy sauce and a small amount of sugar. The color is golden, because "Mao's Braised Pork" is a special Hunan dish, and a little chili is added during the cooking process, so the taste is Sweet and salty, salty and spicy, sweet but not greasy. Ingredients: 750g pork belly with skin, 10g tempeh, 10g green onion, 10g ginger, 1 star anise, 2g cinnamon, 10g garlic, 10 grams of whole dried chili peppers, 1000 grams of broth, 5 grams of refined salt, 1 gram of MSG, 2 grams of dark soy sauce, 3 grams of sugar, 2 grams of bean curd juice, a little rock sugar and Shaoxing wine. Simple home-made preparation method: (1) Boil the pork belly with water, take it out, wash it, drain it, and cut it into five-inch square chunks. Put it into a bowl with star anise, cinnamon, ginger, and rock sugar and steam it until it is cooked. , change the knife into 5 cm square pieces. (2) Put the wok on the fire and heat it until it is 60% hot. Put the meat into the pot and fry it over low heat until it becomes fragrant and brown. Remove the oil and drain it. (3) Heat 50 grams of oil in a pot, add tempeh, onions, ginger, star anise, cinnamon, and whole dried chili peppers and stir-fry until fragrant, then add meat pieces, add broth, add refined salt, MSG, sugar color, dark soy sauce, and tofu. Simmer the milk slowly over low heat for 1 hour. (4) When the meat is crispy and tender, add garlic and simmer for a while, add a little chopped green onion to reduce the juice and serve. Method 16: 1. Cut 500 grams of pork belly into 2 cm square pieces. 2. When the oil temperature in the pot is low, stir-fry the ingredients (that is, star anise) + cinnamon until fragrant, then put the pork belly over high heat and stir-fry until the meat turns white. Continue to fry for 2 minutes. 3. Add dark soy sauce + salt + sugar (sugar can enhance the freshness, a small amount is enough), stir-fry for 5 minutes to add color and flavor. 4. Add boiling water (must be boiling water!!!) and slightly dry the meat, add a few slices of ginger and dates (optional), simmer on low heat for 40 minutes, add more if the water is not enough. 5. After 40 minutes, open the lid and reduce the soup over high heat. The meat will be coated in a nice color! Technical points: 1. The fire of cooking meat in oil should be low, otherwise the lean meat will become hard. 2. The heat for simmering the meat should not be too high. It is better to use a small heat at the beginning and a large heat at the end. 3. Try not to put soy sauce, and use sugar color and dark soy color to develop the color. Edit this paragraph nutritional value: Pork ribs (pork belly): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia; it has kidney-tonifying properties. It has the effect of nourishing blood, nourishing yin and moisturizing dryness; however, due to the high cholesterol content in pork, people with diabetes, obesity and those with high blood lipids should not eat more. Nutritional information per 100g Energy 489.175 kcal Vitamin B6 0.02 mg Protein 76.86 g Fat 482.5 g Carbohydrate 51.24 g Folic acid 1.32 mcg Dietary fiber 0.58 g Cholesterol 854.7 mg Vitamin A 88.3 mcg Carotene 14.9 mcg Thiamine 0.76 mg Braised meat core Flavin 0.49 mg Niacin 20.19 mg Vitamin C 0.5 mg Vitamin E 2.46 mg Calcium 159.45 mg Phosphorus 947.75 mg Potassium 1990.55 mg Sodium 6362.96 mg Iodine 2.4 μg Magnesium 300.5 mg Iron 16.95 mg Zinc 13.73 mg Selenium 29.72 μg Copper 0.52 mg Manganese 1.71 mg Edit this paragraph Consumption Guide Traditional Chinese medicine believes that pork is flat in nature and sweet in taste. It has the effects of moistening the stomach and intestines, producing body fluids, nourishing kidney qi, and detoxifying heat. It is mainly used to treat fever and body fluid damage, thirst and weight loss, weak kidneys, postpartum blood deficiency, It can cure dry cough, constipation, nourish deficiency, nourish yin, moisturize dryness, nourish liver yin, moisturize skin, facilitate urination and relieve thirst.

Drinking pork soup can quickly relieve irritability, dry cough, constipation and dystocia caused by insufficient body fluids. Reasonable cooking and eating ⒈ There are many ways to eat pork, and the cooking methods are even more dazzling. From a nutritional and health perspective, stewing, boiling, and steaming are better, while frying and baking are the worst. Because under the high temperatures of frying and roasting, the protein of meat will denature to form benzopyrene and other carcinogenic chemicals, so it should be avoided as much as possible. Burnt meat cannot be eaten. Boiled meat is easier to digest. The protein is hydrolyzed into amino acids and dissolved into the soup. The soup is not only delicious but also rich in nutrients. Moreover, after 4 to 5 hours of stewing, the cholesterol content in the meat can be reduced by more than 50%. ⒉ Do not wash pork with hot water before cooking, because pork contains a myosin substance that is easily soluble in water above 15 degrees Celsius. If soaked in hot water, a lot of nutrients will be lost, and the taste will not be good; pork should Be cooked, because sometimes there are parasites in pork. If it is eaten raw or is not fully cooked, hook tapeworms may be parasitic in the liver or brain. ⒊ Pork is an acidic food. In order to maintain a balanced diet, it is advisable to combine it with some beans and vegetables and other alkaline foods when cooking, such as potatoes, radish, kelp, Chinese cabbage, taro, lotus root, fungus, tofu, etc. Compatible foods: Pork should not be eaten with plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, soft-shell turtle, water chestnut, buckwheat, quail meat, and beef. 1． Pork and beans are in conflict with each other: causing abdominal distension, gas congestion, and qi stagnation. 2． Pork and chrysanthemum are incompatible: eating the same together can lead to death. 3. Pork and mutton liver are in conflict with each other: cooking and stir-frying can easily produce a strange smell. 4. Pork and snails are in conflict with each other: they are both cool in nature, and they are greasy and can easily hurt the stomach. 5. Pork and tea are in conflict with each other: eating them together can easily cause constipation. 6. Pork and lily are incompatible: eating them together can cause poisoning. 7. Pork and bayberry are in conflict with each other: severe cases of eating them together can lead to death. 8． Pork liver and vitamin-rich foods conflict with each other: causing adverse physiological effects and causing facial pigmentation. 9. Pork liver is incompatible with tomatoes and peppers: The copper and iron contained in pork liver can oxidize vitamin C into dehydroascorbic acid and lose its original function. 10． Pork liver and cauliflower are in conflict with each other: reducing the body's absorption of nutrients from the two substances. 11. Pork liver and buckwheat are in conflict with each other: eating them together will affect digestion. 12． Pork liver and bird meat are incompatible: eating them together can cause indigestion and poisoning. 13. Pork liver and bean sprouts are in conflict with each other: The copper in pork liver will accelerate the oxidation of vitamins in bean sprouts and lose their nutritional value. 14． Pig blood and Polygonum multiflorum conflict with each other: they may cause physical discomfort. 15. Pork and water chestnuts: cause diarrhea and stomachache. Contraindications (1) Milk and lean meat are not suitable to be eaten together, because milk contains a lot of calcium, while lean meat contains phosphorus. These two nutrients cannot be absorbed at the same time. Foreign medical circles It's called the phosphorus-calcium phase. Only when the calcium to phosphorus ratio is between the optimal ratio of 1:1 to 1:1.5, can the absorption of each other be promoted. (2) It is not advisable to drink a large amount of tea after using pork, because the tannic acid in tea leaves will synthesize astringent tannic acid protein with protein, which will slow down intestinal peristalsis and prolong the retention time of feces in the intestines, which will not only easily cause constipation, but also cause Increased absorption of toxic substances and carcinogens, affecting health. Suitable constitutions: Qi-deficiency, Qi-stagnation, Yang-deficiency, and peaceful constitutions Contraindications: Damp-heat, phlegm-dampness, and blood-stasis constitutions Suitable people ⒈ Generally healthy people and people with diseases can eat it, but eat too much , causing people to take in too many calories, and the excess calories are converted into fat and stored in the body, causing obesity. Obesity is prone to various diseases; eating too much or cold food can easily cause gastrointestinal fullness or abdominal distension and diarrhea; for Fats and lard should be eaten with caution or in small amounts by those suffering from high blood pressure or hemiplegia (stroke), as well as those with cold stomach, weak body, excessive phlegm and dampness, and indigestion. ⒉ Suitable for people with insufficient yin, dizziness, anemia, the elderly with dry cough without phlegm, dry and hard stools, and malnutrition; ⒊ People with severe dampness and heat, excessive phlegm, and thick and greasy tongue coating should avoid eating pork. ⒋ Pigskin and pig's trotters have the effect of "harmony qi and blood, moisturizing the skin, and can beautify". Women who love beauty can eat more pigskin and pig's trotters. Edit this paragraph to make the tips: one soaking, two blanching, three firing, and four collecting juice. 1. Soak: Soak in water to remove the blood in the capillaries; add some cooking wine to the water to make it easier for the meat fiber to absorb and remove the meaty smell. It is not advisable to soak the meat too much, otherwise the freshness will be lost. Generally, about 10 minutes will suffice. Second blanching: Cut the pork into pieces and boil it in hot water. After boiling, take it out and wash away the blood foam. Third firing: This is the key step in braised rice. Be sure to cook slowly over low heat for more than 1 hour. In fact, in the final analysis, this classic dish with a strong sense of family affection may seem simple, but in fact the most important thing is the cooking time. The heat was not high enough and the meat was tough. If the heat is overcooked, the meat will be too soft and shapeless, which will seriously affect the final juice collection and presentation. Sishu juice: It has a great impact on the sensory and taste of the finished product. Be sure to use high heat to reduce the juice, so that the meat can be bright red in color and the soup will be completely oily. Four Steps and Three Keys Braised pork is one of the most common home-cooked dishes, and everyone’s cooking methods are similar but different. After doing it a lot, I gradually realized the true meaning of making braised pork, which is what the famous gourmet Mr. Su Dongpo said: use less water, slow the fire, and when the heat is sufficient, it will be beautiful! Braised pork is not cooked well and is often hard and watery. As for the well-cooked braised pork, every piece is wrapped in a rich sauce. The skin and fat are the absolute protagonists. They must be soft, rotten, and slippery, and can melt in your mouth with just a sip. As for the supporting role, the lean part must be lean but not too thin, and it must not be stuffed with teeth.

Take a bite and you'll find it fat but not greasy, crisp but not broken, sweet but not sticky, thick but not salty. I once had braised pork cooked with 16 kinds of herbs. To be honest, the strong flavor of spices overpowers the flavor of the meat itself. In fact, the most authentic braised pork does not require any extra methods or seasonings. Just add water, soy sauce, cooking wine and sugar. At most, add some green onion and ginger, a few star anise and 1 grass fruit, and then cook it slowly. , it takes time, patience and waiting.