There is no secret to making braised pork not burnt. Just follow the recipe and it will not burn. The reason why it was made to make firewood must be that some link was not done well. Based on my usual experience of making this dish, I have summarized three common problems, which are shared below for reference only: First, "oil but not water" must be achieved throughout the process.

The key reason why braised pork becomes stale is that the meat loses too much water. Water loss will occur in three links: curing meat. Some people are accustomed to marinating the meat before cooking it, no matter what dish they are going to make. Some are onion and ginger cooking wine, and some are soy sauce and pepper. No matter how you pickle it, salt is indispensable. As a result, you will see water coming out of the meat, and you will think that the strange smell has been removed. No matter what other dishes require, braised pork cannot be done this way. Just blanch it in large or small pieces. Color. There are several ways to color braised pork. It is recommended to color it with sugar. The advantage is that the pot temperature is high during the coloring process, which prevents the water from coming out of the meat and burns out some of the fat, making it easier to color. The method is to fry the sugar color, and when the sugar water foam is about to disappear, add the meat pieces. For large pieces of meat, roast and fry the meat with the skin side down. While the meat is coloring, the oil will not come out. The small pieces are colored like stir-fry, and the excess fat is burned out. Cook the meat. After coloring, add water, add star anise, cinnamon, green onions, ginger, salt, bring to a boil, then reduce heat and simmer for an hour. Most people tend to ignore the meat cooking process and prefer high or medium heat. In short, it is only when the pot is rolling that I feel at ease. In fact, this will easily cause the moisture in the meat to lose. With only a low fire, the meat is simmered and the moisture can be maintained naturally. Finally, the juice is collected over high heat. The second point is to grasp the appropriate fat-to-thin ratio.

Generally speaking, pork belly should be used for braised pork, which is fatter and leaner. In fact, this is a rough standard, and it is not suitable for actual kitchen operations. For example, if the pork belly you buy is a native pig, a fat pig of several hundred kilograms, the fat-to-slender ratio is definitely not 3 to 7, maybe 5 to 5, or maybe 4 to 6. Can’t we not cook this kind of meat? If you do it, you can’t just copy the recipe. There is also a situation where some people don’t like to eat fatty meat and want lean meat to make braised pork. what to do? Can’t we not do it? Therefore, different methods should be adopted for braised pork with different fat-to-lean ratios. A core requirement is that the meat cannot be eaten with firewood.

How to make it without firewood? In addition to what was mentioned in the first part, do not pickle, blanch, color, and cook over low heat. For meat with a large proportion of fat, you should produce as much oil as possible when coloring. , more oil is controlled. If the proportion of lean meat is large, enough lard should be added to ensure that the moisture of the meat is sealed. In this way, you can make the braised pork you want without burning firewood.

The third point is to grasp the heat.

Generally, you will follow the recipe and cook until the time is up, then turn off the heat and take it out. However, kitchen operations are still not suitable. Because there are no regulations on the size of the fire, the tenderness of the pork, and the amount of ingredients in one pot, the time must be flexibly controlled according to the actual situation.

There is really a secret to mastering the time when making braised pork. The trick is "it's better to have too much than not enough." In other words, the purpose of braised pork is to be tender and melt in your mouth. Therefore, braised pork is not afraid of overcooking. For example, if the recipe specifies cooking for one hour, you can cook it for an hour and a half, or even longer. When I was unsure, I rushed to delay the appointment. Just pay attention to two points: first, keep the heat low throughout the process; second, stir as little as possible in the middle, otherwise the meat will easily become rotten. I made it and cooked it for three hours. I had to be careful when putting it in the bowl, for fear of ruining it. But it really melts in your mouth. When you put it into your mouth, you don’t need your teeth at all. Just squeeze your upper and lower jaws and your mouth will be full of fragrance.