Braised pork is a famous popular dish, which has its own characteristics in all major cuisines. It takes pork belly as the main material, and it is best to choose three layers of pork belly (pork belly). The pot is mainly casserole, and the meat made is fat and thin, sweet and soft, nutritious and instant in the mouth.

Braised pork is widely spread all over China, and there are as many as twenty or thirty kinds of practices, which have certain nutritional value.

material

Material: pork belly with skin (1000g).

Seasoning: chives (50g), ginger (50g), light soy sauce (30g), light soy sauce (5g), single crystal rock sugar (20g), salt (5g), pure brown sugar (non-brown sugar) (50g), flavoring wine (20g) and water (500g).

Production process.

Although the raw materials of this braised pork are quite simple, and the whole production process is somewhat complicated and time-consuming, as the saying goes, "Slow work makes fine work" and "You can't eat hot tofu if you are impatient", if you don't have so much time to consume, this Soviet-style braised pork will not taste authentic. These figures on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours.

Soak in cooking wine-15 minutes.

After washing the pork belly, cut it into two squares the size of mahjong tiles. Be careful not to cut the meat too small, which is easy to shrink and break, but don't cut it too big, which is not easy to cook and crisp and inconvenient to eat. After cutting, put it into a casserole, add half a cup of cooking wine and soak it in cold water, so that the blood in the capillaries is soaked, and the cooking wine is easily absorbed by the meat fiber to remove the fishy smell. Generally, it can be soaked for about 15 minutes.