Braised pork is a classic meat dish. After a busy day, eating a bowl of braised pork rice is really beautiful. In fact, many girls also want to learn the detailed steps of braised pork, so as to seize their husbands' appetite. In fact, braised pork is more complicated and needs to be treated with caution. I believe I can cook a delicious dish and let myself and my family enjoy the delicate taste of meat.

Ingredients: pork belly 800g, star anise 15g, fragrant leaves 1 slice, onion slices 50g, ginger slices 30g, sugar 20g, salt 25g, soy sauce 25g, yellow wine 30g, rock sugar 25g, peanut oil 15g.

First cut the pork belly into 2.5 cm square pieces. Cook in cold water. Boil the meat for 5 minutes after the water boils. Take out the purified water and control it for use. Add a little oil to the wok and stir-fry the star anise. Pour in fine sugar, stir-fry until it is brown, and stir-fry until it is slightly yellow. Melt the sugar completely, stir-fry until it is slightly colored, add the meat pieces and stir-fry, stir-fry the meat pieces until the water is drained, the color is bright and the surface is yellowish, and cook the rice wine after the oil starts to flow.

Pour in the soy sauce and stir-fry until the yellow wine volatilizes and the soy sauce is evenly adsorbed on the meat. Stir-fry the meat evenly, then pour boiling water into the pot until the water is flush with the meat. Then, add onion, ginger and fragrant leaves. Finally, add rock sugar. Cover the pot and stew for 30: 40 minutes. When the meat is cooked, pick out the onion, ginger, star anise and fragrant leaves. Add a little salt, and then collect the juice with high fire. After the soup is collected, it can be served. When collecting fruit juice, you can pour out the excess oil for other purposes. This oil tastes delicious and can be used for cooking and other purposes.

Cooking skills of braised pork

Braised pork features: bright red color, fragrant taste, soft, rotten and smooth, fat but not greasy.

1, when cutting braised pork, the meat should not be too small, because after the finished product, the meat will shrink nearly twice, so it is necessary to master the size of the meat when cutting.

2. When tying the meat with water to remove the odor, use cold water in the pot and boiled water when cooking. If you master this, the cooked meat will be very fragrant, otherwise the taste and taste will be bad.

3, salt can be put or not, salt is used to find taste, if it feels too sweet, you can put less salt, some soy sauce is very salty, no need to put salt. When the finished product is eaten, it is appropriate to have a little sweetness in the salt, and it is not good to be too sweet or salty.