Braised pork is one of the hot dishes. With pork belly as the main material, it is best to choose 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.

The story of braised pork

It is said that when Su Dongpo was an official in Hangzhou, he organized migrant workers to build dikes in the West Lake and did a good thing for the people. In order to thank Su Dongpo, men, women and children in the city were carrying pigs and carrying wine to pay New Year greetings to him during the Spring Festival that year. Su Dongpo accepted the pork out of kindness.

Later, he had the pork cut into squares, burned it red and crisp, and then distributed it door to door to migrant workers for the New Year. When people see Su Dongpo, they don't forget migrant workers, and they like him more and more. They call the meat he sent "Dongpo pork" (braised pork). Dongpo meat tastes more delicious.

Why is the braised pork you cooked not delicious? The key is to miss this step, no wonder it's greasy.

Why is the braised pork you cooked not delicious? Actually, this is not to say that you can't cook. The point is that you need to blanch. When many people cook braised pork, they directly fry the washed and cut pork belly, which makes the braised pork taste bad. No wonder it's greasy. Therefore, before cooking braised pork, pork belly must be blanched. Scalding can remove blood foam and some grease from meat.

Next, let me introduce a way to make braised pork delicious:

Step 1: Wash the pork belly and blanch the whole pork belly in boiling water for 30 seconds;

Step 2: take it out, rinse it under the tap until it is completely cool, cut it into thick slices and cook it in a boiling water pot for 30 seconds; Take it out again, rinse it under the tap until it is cool, put it in a boiling pot and scald it again for 30 seconds, then take it out and drain it;

Step 3: put the oil in the pot, add cinnamon, fragrant leaves and star anise into the cold oil, and stir-fry with low fire for fragrance;

Step 4: Add pork belly and stir fry together;

Step 5: stir-fry pork belly until both sides are slightly yellow;

Step 6: adding crystal sugar or brown sugar, soy sauce, straw mushroom soy sauce and salt;

Step 7: stir fry evenly to make each piece of meat have color;

Step 8: Add the hot boiling water without covering the pot cover, bring it to a boil with strong fire, and skim off the floating foam;

Step 9: Add ginger slices and dates, boil over high fire and simmer for 40 minutes to 1 hour;

Step 10: collect juice on fire;

Step 11: stir fry while collecting juice;

Step 12: until the sauce thickens, each pork belly is wrapped in sauce.