Rock sugar; Zanthoxylum bungeanum; Fennel; Dried peppers; Old soy sauce and good juice;

Braised pork is one of the hot dishes, with pork belly as the main ingredient. The cooking skill of braised pork is mainly casserole, which tastes sweet. Braised pork is a famous local dish, which fully embodies the characteristics of local dish "thick oil red sauce"

Practice and steps

1 Cut pork belly into 2 cm square chunks;

2. Heat the pan and put the oil, add the onion, ginger, garlic, pepper, fennel and dried pepper and stir-fry until fragrant; Stir-fry chopped pork belly in a pot until the meat changes color and fragrance; Make oil in the pot, add rock sugar and turn to low heat; Stir-fry until the sugar color becomes bordeaux, and the bubbles change from big to small;

3 pour in the freshly fried meat, pour in the old juice, a bowl of hot water, and simmer slowly; When the soup thickens, add salt and a small amount of rock sugar; Change the fire to collect the juice, stir fry quickly so that every piece of braised pork is covered with thick juice.

Braised pork is the most common home-cooked dish, and everyone's practices are similar. After doing more, I gradually realized the true meaning of braised pork, which is what the famous gourmet Mr. Su Dongpo said: Less water, slow fire and enough heat are beautiful! Braised pork is often hard and watery if it is not cooked well. And the cooked braised pork is wrapped in rich sauce. The skin and fat parts are the absolute protagonists. They must be soft, rotten and slippery, and they can melt in a small mouth. As a supporting role, the thin part must be thin and not firewood, and cannot be stuffed. Take a bite, fat but not greasy, crisp but not broken, sweet but not sticky, thick but not salty.

I have eaten braised pork made of 16 kinds of herbs. To tell the truth, the rich flavor of spices suppresses the taste of meat itself. In fact, the most authentic braised pork only needs water, soy sauce, cooking wine, sugar, a little onion and ginger, at most a few fennel and pepper, and then it takes time, patience and waiting.

Experts found that as long as the fat meat is cooked properly, fat pork is a kind of food beneficial to longevity. The saturated fatty acids of pork can be reduced by 30% ~ 50% after long-term stewing. Studies have found that fat contains a substance that is not found in vegetable oil, which can reduce dyslipidemia. In addition, unsaturated fatty acids in fat can prevent platelet aggregation, while vegetable oil does not have these substances.

If people eat or not eat fat or lard in their daily diet for a long time, so that their bodies are in a state of low cholesterol for a long time, absolute hyperlipidemia may occur instead.

How to publicize the benefits of fat meat and avoid its disadvantages? The easiest way is to stew pork on a low fire for a long time before eating. When there is a lot of fat, part of it is refined into lard and used alternately with vegetable oil, or part of it is added after cooking. Nutrition experts believe that the most reasonable ratio of lard to vegetable oil is 7: 10.

In the process of cooking, you can add a small amount of hawthorn, black fungus, mushrooms, onions and other foods, which can play a role in reducing fat and relieving boredom. Among them, auricularia auricula, mushrooms and onions are also good for protecting cardiovascular and cerebrovascular diseases.