When making braised pork and braised fish pieces, first fry the meat, then fry the fish, then add salt and seasoning, then boil it with high fire and simmer it with low fire;

When braised pork is cooked, the water potential of the soup and the water potential in the meat cells form a water potential difference, which will lead to infiltration. Either the water in the soup enters the cells or the water in the cells comes out into the soup (water potential balance is also possible). If salt is not put at first, the osmotic pressure of meat cells is high, and water molecules will automatically enter the meat cells. When there is too much water, the cell membrane will burst when it can't stand it. When cells rupture, the contents are released, and the taste of meat is stronger.

For more information, please refer to Baidu Encyclopedia.

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 very famous local dish, which fully embodies the characteristics of local dish "thick oil red sauce";

Some people like to eat lean meat because it is chewy, some people like to eat fat meat because it is fragrant, some people think it is hard and chewy, and some people think it is greasy and hard to swallow. However, this dish, braised pork, has five layers of meat. After it's made, it's delicious beyond words. It is a classic dish in Chinese cuisine, and this dish is "braised pork".