Braised pork
This dish is best cooked with pork chops, followed by pork belly. The so-called ribs are located between ribs and pork belly. The ribs here are soft and smooth, which is most suitable for braising. The pork chops cooked are tender and tender, the fascia is elastic, and there are human bones, which make people suck their fingers and enjoy the wonderful taste of the three. It is easy for people to accidentally pick up two bowls of rice.
pork belly
Soy sauce is a necessary condiment in every family kitchen, and even people who don't cook seem to hoard it. Seeing soy sauce is like seeing the delicious food you missed, which always reminds people of the taste of Chinese food. Different brewing methods have different flavors of oil, and different brands of soy sauce are also very different. Not only are the prices different, but the imported ones are not necessarily the better. In order to have a good meal, it is absolutely worthwhile to choose a good soy sauce. It's too oily to be sour when cooked. It has the fragrance of beans and wheat, sweet taste and layered taste. Anyone who can cook will choose oil for himself. If you are a person who doesn't cook often, remember to buy pure soybean wheat labeled 100%. Of course, the more expensive ones, especially the most expensive ones, can't be wrong.
soybean
As for another seasoning, black vinegar, knowledge is not lost to soy sauce. Black vinegar is basically a kind of vinegar brewed with onion, ginger, garlic, wheat, barley, soybean and other seasoning ingredients. However, it is only a kind of Zhenjiang vinegar, and the taste of each brand in the sauce garden is different. The reason is that in ancient times, brewing condiments was the business of sauce gardens, and each sauce garden had its own secret recipe, so you could buy it from whoever you liked. Over time, these specific tastes that have been evaluated by consumers with money have formed their own representative brands. Don't say there is a big difference between black vinegar and white vinegar.
Black vinegar
My accustomed black vinegar is Gong Yan black vinegar or Shaoxing vinegar, the latter is as transparent as a rose, and we stutter at the gate. Braised pork doesn't smell of acetic acid after it is cooked. On the contrary, the entrance has a fruity taste similar to caramel. It is absolutely not allowed to burn braised pork in white vinegar, because there is acid residue after burning white vinegar, but there is no fruit fragrance, so the juice flowing out is less than the water depth. As for wine, it is best to use yellow wine or Shaoxing wine. If you don't often use this wine at home, you can use ready-made rice wine or kaoliang spirit instead. However, rice wine or Shaoxing wine will have a special grain aroma when cooking, and general rice wine will lack this aroma.
yellow rice wine
Another trick in cooking this dish is not to freeze the pork. Pork is not the so-called "cooking" process of beef. Pork should be delicious and fresh. Of course, pork with black hair is better, there is no difference. Black-haired pigs have more fat, but pork chops are also rich in fat, so don't give up trying this dish even if you can't buy rare black-haired pigs. Think about it, a braised pork will take an hour to cook, and it will be delicious when it is hot. Is it possible to taste such dishes in restaurants? Even if it is on the restaurant menu, it should be prepared in advance and then heated for you. If you want to enjoy this delicious food, you must cook it yourself.
pork
Remember to simmer slowly when cooking, because the proportion of water to meat is not much. If the fire is bigger, it will burn easily. In order to keep the temperature of the pot high enough, the material of the pot is very important. Using casserole or corning pot can keep the temperature high, or using a good steel pot can also add points to this braised pork. After simmering for an hour, the juice will naturally thicken, and because there is sugar in it, the meat will be picked up and the delicious sauce will naturally hang on it. The meat is delicious, and the mere imagination makes people drool.
Braised pork
In those days, whenever this dish appeared on the menu of Xi's family dinner, my mother-in-law would cook it herself, but the chef would help. Of course, it's not that the master can't pass it on, but that the mother-in-law attaches great importance to the finished product on the dining table and the whole cooking step, hoping that the whole process will be perfect and the guests and the host will have a good time. Every time I cook this dish and savor the mysterious beauty of the sauce, I can't help but wonder where Mr. Guo Jing, who lives a simple and thrifty life, got the inspiration to create such an intriguing dish with the seasoning of home cooking.