Braised pork contains a lot of trace elements, such as calcium 159.45 mg, phosphorus 947.75 mg, potassium 1990.55 mg, sodium 6362.96 mg, iodine 2.4 mg, magnesium 300.5 mg, iron 16.95 mg and zinc/kloc-.
Braised pork is one of the hot dishes. Pork belly is the main material, and it is best to make it with three layers of fat and thin meat. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China, and it is a famous popular dish.
How to choose pork and fresh pork
First check the appearance of the meat. The fresh meat section is slightly dry and moist, the muscles are shiny, the color is bright and uniform, it is not sticky, the gravy is transparent, clean and white, the fat is soft and elastic, and the meat quality is inferior. Its surface has a layer of air-dried dark outer membrane, mucus and gravy are turbid, fat is dim and meat color is unclear.
Secondly, judging from the smell. Fresh meat has a normal fishy smell, while inferior meat has a sour, musty and rotten smell.
In addition, you can press the meat by hand, and the pit pressed out can quickly recover its elasticity. The meat that does not stick to your hands is fresh meat. If the depression recovers slowly or not completely after hand pressing, it is inferior meat, and if the depression cannot recover or has obvious traces, it is deteriorated meat.
The above contents refer to Baidu Encyclopedia-Braised Pork.