Practice 1 Process 1: cut the meat into mahjong-sized squares, put the pot to cook for 15 minutes and then take the meat out, rinse with cool water and serve on a plate for use. Process 2: Wash the pot on a small fire, put a little oil in the pot, then add 20 grams of sugar in the oil, and quickly stir with a spoon. Wait until the sugar turns red and bubbling, and then put 50 grams of water, stir well and then put the juice into a bowl to be used Braised Pork Practice Procedure 3: Put 100 grams of oil in the pot, wait until the oil burns to 8 into the heat, pour into the meat. At the same time put 50 grams of green onions, 30 grams of ginger slices, stirring and stirring with the meat. After a minute, drizzle the juice into the pan in batches to color. When the meat turns golden, then add water not over the meat. Subsequently add the appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet flavor can be. Finally put 5 star anise, a section of cinnamon, with a small fire to cook. When the meat becomes soft, a plate of fragrant braised pork will be completed. Practice two 1. skinned pork cut into square pieces, green onions, ginger cut into large pieces. 2. pot of oil hot, put sugar stir fry, to become sugar color into the meat, add water, with soy sauce, salt, sugar, onion slices, ginger, star anise, sesame seeds seasoning, change the small fire simmering hours into. Practice three Ingredients: pork, brown sugar, seasonings, monosodium glutamate, onion, ginger, garlic Practice: 1. First put the oil, add brown sugar, simmer until frothy, add the meat after frying oil, add wine and other ingredients, stir-frying out the aroma. 2. 2. Add boiling water in the pot, stew over high heat for 2-3 minutes. 3. After high heat, change to low heat, simmer for 2-3 hours. 4. Finally, collect the juice over high heat, add monosodium glutamate out of the pot, that is done. Note (add salt to increase the fresh flavor) Practice 4 1. pork cleaned and cut into small dices; braised pork 2, put a small spoon of oil in the pot to slightly hot, put the icing sugar stir fry, until the icing sugar completely melted; 3. the diced meat into the stir fry, so that it is uniformly coated with sugar syrup; 4. mixed into the appropriate amount of boiled water, add soy sauce, roasted brine seasoning packet; 5. cover the lid of the pot, simmering for 40 minutes or so until the juice to close the dry can be. Practice five Ingredients: Raw materials: fine pork, stew meat packet, green onions, rock sugar, tea, Seasoning: green onions, ginger and garlic, star anise, cardamom, nutmeg, cinnamon, sesame leaves, peel, dried chili peppers, sugar, salt, soy sauce, Shaoxing wine Practice: Step 1, cut strips of pork into cool water to blanch off the blood end. The way to do the braised pork Step 2, blanched and shaped. (Do not cut a good block and then blanch, so that the roasted meat should be no type. (Do not cut a good block and then blanch, so that the roasted meat should not have a shape. burned out can not be beautiful) Step 3, fish out and cooled cut the same big square (a little bit bigger to eat the addictive). Step 4, put a little oil in the pot, sautéed onion, ginger and garlic spices, Step 5, into the meat stir fry (stir fry the oil in the meat). Step 6, put a little oil in the pan and pour sugar fried sugar color, Step 7, fried to sugar into date red turn off the small fire Step 8, sugar color bubbles from large to small quickly turn off the fire, pour into the boiling water (this is a crucial step in the braised meat, this sugar color is the taste of caramel, will make the braised meat become fragrant with a little bit of caramel flavor) Step 9, pour into the meat, add a little shaoxing wine boiling water burned to join the tea water can be de-odorized cooked quickly, Step 10, and finally add the sauce, the meat will become the most popular. Step 10, and finally add soy sauce coloring, add salt to taste, Step 11, into a deep pot, put boiling water in a pot over high heat to skim off the froth, change to low heat for 45 minutes. Step 12, change back to the frying pan on high heat and put icing sugar so that the juice can be thickened out of the pot, shallots garnish. (Juice thick flavor, pour on the rice over addiction.) Tip The practice of braised pork will be slightly different from place to place. The South is used to soy sauce (soy sauce) color, while the North prefers to stir-fry sugar color. The raw material is usually good pork (the so-called good pork should be layered, usually about five layers of good, so the name "five-flower meat"), or "sitting buttocks meat" (i.e., the tip of the buttocks). Can be put into the cabbage, tofu, potatoes, carrots and other vegetables to cook and stew together, can change a variety of delicious stewed meat dishes. It is best to use rock sugar in the stew, as it gives a brighter color and better taste than white sugar. Practice six Ingredients: 500 grams of pork 500 grams of soy sauce 2 tablespoons of shaoxing wine 2 tablespoons of braised pork Sugar 3 tablespoons of seasonings 2 salt appropriate amount of green onions, ginger pieces of appropriate amount. Production process 1, the pork cleaned and cut into appropriate size pieces, into the pot of boiling water for 5 minutes, wash with water, to be used. 2. frying pan on medium heat, pour 3 tablespoons of oil, put sugar heating, to be completely melted sugar and small bubbles at its edge, pour into the cooked pork stir-fry for 5 minutes, the color of the sugar uniformly fried in the meat, the oil in the pan to pour off some of the next shallot, ginger, dashi slightly fried, add soy sauce, enough water and salt, with a strong fire after boiling, and then simmer until the pork is cooked, out of the pot can be. ★: to the pork on the sugar color, be sure to fully sautéed; pour off some oil, is to avoid dishes too greasy; add water to try to once in place, the simmering process, if you need to add water, be sure to add boiled water; conditional friends, you can add some fennel in the additives. practice seven Su style braised pork 1. skinned pork washed, cut into mahjong pieces; dry hawthorn slices rinsed. 2. pot filled with cool water, add a tablespoon of cooking wine, put the pork pieces, soak for 15 minutes. 3. Put the soaked pork pieces and dried hawthorn slices into a casserole dish, add enough water, at least two inches above the meat. 4. Boil over high heat for 30 minutes, skimming with a spoon. 5. Turn down the heat to a light boil, one and a half hours. (In the middle, I covered with a filter cloth from the supermarket to help remove some of the oil, you can not use it if you do not have it.) 6, transferred to the frying pan (do not have to hold too much soup, slightly and meat as high as it can be), pour in a tablespoon of soy sauce, medium heat for 30 minutes until the soup thick. 7. Add rock sugar (the old wheat is a pound of meat one or two sugar, this ratio of northern people eat is definitely sweet, so 500 grams of meat plus 40 grams of sugar is almost), burned to juice thick, add some salt to adjust the flavor, and finally point of sesame oil out of the pot. Practice eight casserole braised pork 1. skinned pork washed, cut into pieces, put into the casserole 2. casserole ginger, rock sugar, soy sauce, sliced mushrooms, chestnuts, cinnamon 3. casserole put a small amount of water (500 grams of meat, a number of mushrooms and other ingredients, put a bowl of water) braised pork practice 4. the first high heat to the pot to boil, and then turn to a low fire for 20 minutes 5. 20 minutes after staying next to the stove, slightly open the fire, in the pot to dry no dry occasion, turn off the fire. When the pot is dry, turn off the heat. Advantages: quick, fragrant and appetizing. General: you can add mushrooms, chestnuts and other ingredients according to your taste, as well as increase or decrease the amount of rock sugar. Practice 9 Characteristics: neat dishes, brownish red color, soft meat, chestnut crisp Raw materials: skinned pork 750 grams, 300 grams of chestnuts, 25 grams of wet starch Production: pork cut into pieces, marinated in sugar color, put into the frying pan slightly fried and then fished out. Onion and ginger into the pot to fry, pour wine, soy sauce, chicken broth, followed by pork, salt, monosodium glutamate, star anise, cinnamon in turn under the pot to boil, move to a small fire. Chestnuts with warm oil slightly fried, such as meat will be rotten when the pot with cooking, such as meat rotten when adding wet starch can be Practice 10 A. Ingredients Main ingredients: 1000 grams of pork with skin. Ingredients (11) Ingredients: 20 cabbage hearts. Seasonings: 1000 grams of vegetable oil (no loss), 100 grams of white sand beer, 8 grams of salt, 1 gram of monosodium glutamate, 1 gram of chicken essence powder, 1 gram of pepper, 10 grams of sugar, 10 grams of soy sauce, 15 grams of ginger, 15 grams of green onion, sesame oil, cinnamon, star anise, the whole dry pepper 6 grams each, 10 grams of sweet wine juice. Second, the system 1. Pork branding the remaining hair, into the hot water scraped clean, cut into 2.5 cm square block, with beer, sweet wine juice, soy sauce marinade. 2. Ginger pat broken, green onion knot, cabbage heart cleaned and ready to use. 3. pot on high heat, put vegetable oil, burned to seventy percent of the heat into the pork fried to golden brown, drained oil. 4. pot to stay a little oil, the sugar fried sugar color after adding beer, soy sauce, cinnamon, whole pepper, anise, ginger, onion knots, water, salt, monosodium glutamate, chicken powder, after boiling into a pressure cooker, and then put into the fried pork (broth to flush with the raw material shall prevail), cover the lid of the pot, high-flame boil on the gas pressure for 17 minutes to take out. 5. Add oil in the pot, down into the cabbage heart, salt, stir fry until the taste of raw round into the plate, and then the meat neatly arranged into the plate, drizzled with the original juice that is completed. Characteristics The color is red and bright, crispy and not greasy. Note: This dish is an improved braised meat, the market supply fast-paced, good economic benefits, loved by diners. Practice 11 braised pork practice Ingredients: 1000 grams of pork, 2 onions, ginger 1 piece, 2 seeds, cinnamon 1 slice, 3 dried chili, Note: discretionary ingredients, Seasoning: soy sauce 1 tbsp, 1 tbsp cooking wine, 1 tbsp rock sugar, Practice: 1. Pork cleaned and cut into large pieces to ensure that each piece of skin and fat and lean meat, green onions cleaned and cut into segments, cleaned and sliced ginger, 2. Frying pan is hot, the code into the meat over medium heat, frying, meat fat in the meat, and the meat is very hot, but not too much. Frying, meat fat will gradually ooze out, need to keep turning, meat fried to each side of the golden brown, sheng out standby, 3. pot to stay in the bottom of the oil, will be poured into the sugar, small fire until dissolved yellow, turn off the fire, will be fried pork into the pot and mix evenly, so that each piece of meat evenly stained with sugar color, 4. green onions, ginger, dai mai, cinnamon, dry red chili pepper into the pot, add cooking wine, soy sauce and no more than the surface of the meat of the lukewarm water, cover Add the water on the lid. Cover the pot with a lid and bring to a boil, reduce the heat and simmer for 40 minutes, the meat is cooked, the soup can be thickened. Characteristics: bright red sauce, fat but not greasy. Chef: nutmeg, cloves, peppercorns, fruits, leaves and so on are a good match for braised meat, but should not put more, so as not to steal the meat flavor. Practice twelve Ingredients: 500 grams of pork, grasshopper 1 (domestic meat is good, grasshopper can be omitted. Foreign pork flavor heavy, must not be less, otherwise the meat of the fishy obvious.) Cinnamon 1 root, star anise 3, green onion half a root, ginger 6 slices, red dates 6 Seasoning: 2 tablespoons of dark soy sauce, raw Before leaving the pot, stir frying juice Pump 1 tablespoon Stir-fry , salt 6 grams, 20 grams of rock sugar Practice: 1) cleaned the five-flower meat cut into 2 cm -3 cm size pieces, blanch and standby. (If the meat is of good quality, it is okay to stir-fry it without blanching). 2) Slice the ginger and cut the scallions into pieces. Pour oil into the pot, while the oil is cooling, add green onion, ginger, cinnamon, grass nuts and star anise and stir fry to get the fragrance, then pour in the pork and stir fry to change the color, and continue to stir fry for 2 minutes until the oil is released. Pour in dark soy sauce, soy sauce, sugar and salt, add red dates and stir fry for 5 minutes. Then pour in the boiling water, the amount of water should be no more than the surface of the meat, boil and skim off the foam. (I used to stir-fry the sugar color first, but then I found out that with this method, it's good without stir-frying the sugar color.) 3) Simmer on low heat for about 1 hour, and when it is finally almost ready to be served, reduce the heat to high to collect the soup. Practice thirteen Ingredients Main ingredients: skinned pork (1000 grams) Seasonings: scallions (50 grams), ginger (50 grams), soy sauce (30 grams), dark soy sauce (5 grams), single crystal rock sugar (20 grams), salt (5 grams), pure brown sugar (not brown sugar) (50 grams), seasoning wine (20 grams), water (500 grams). Production process Although the ingredients of this braised pork is quite simple, the entire production process is somewhat complex, and a waste of time, but as the saying goes, "slow work makes fine work", "haste does not eat hot tofu", if there is not so much time to consume down, the Soviet-style braised pork flavor is not authentic! The flavor is not authentic! These numbers on the subheading also represent the time spent on each cooking process, which adds up to more than two hours. Wine soaked - 15 minutes Wash the meat, cut into two mahjong-sized square, pay attention to the meat do not cut too small, too small easy to shrink and easy to break, but not too big, too big is not easy to cook crispy, eating is not convenient. After cutting, placed in a casserole, add half a cup of wine, and submerged in cold water, so that you can soak away the blood in the capillaries, wine is easy to absorb the meat fibers, to remove the fishy taste, generally soaked for about fifteen minutes can be. Cook on high heat - 30 minutes After the soaked pork is slightly rinsed, it is necessary to cook on high heat. This time is very concerned about the amount of water into the amount of water, to be put at once, do not boil dry, and then add water, even if in case you really need to add water, remember to add boiling water. Generally speaking, it is appropriate for the water to submerge the meat and raise it more than two inches. Once the water is added to the pot, light the fire and turn it to the maximum, and at the same time put in the dried hawthorns, which will serve to puff up the meat and make it easier to burn it crispy. If you do not have dried hawthorn, put half a spoonful of vinegar can also be. After about five or six minutes, the water will boil, continue to cook for five or six minutes, as the meat tumbles, a layer of black and red impurities will float on the surface of the water. This layer of impurities is burned blood, which should be carefully removed with a spoon, and any impurities stuck to the sides of the casserole dish should also be removed. Stew on low heat - 60 minutes After about half an hour of rolling and cooking on high heat, you can switch to low heat, the size of the fire to the surface of the water does not boil shall prevail, and stew for a longer time, at least one hour, in order to make the meat crispy and tender. The reason why braised pork is so delicious is this slow work. Iron pan sauce - 30 minutes When the meat burned with chopsticks gently poke can be plunged into the time, switch to the iron frying pan to burn, pay attention to this time the meat has been very crispy and tender, to be gently put, and then to put the soy sauce. This put soy sauce is also quite a learning experience, general soy sauce is divided into soy sauce and soy sauce, soy sauce is in fact put the caramel, dark easy color, suitable for burning braised pork, and soy sauce is light and salty, can not be used. Color when the fire than just stewed when a little bigger, but can not open too much, because this time the meat is already very crispy, fire a big meat is easy to cook broken. So open the lid of the pot to cook for half an hour, put the rock sugar, the soup will slowly thick up, this process is called "juice". "Juice" when you can gently turn the meat, so that the color is more uniform. Then add the right amount of salt to taste, and wait until the soup becomes more thick, there is a bright oil rise, this classic braised pork is also well done. Suzhou-style braised pork, of course, originated in Suzhou; Suzhou people cooking, "do people" condiments, color is not great, but "thick oil and red sauce" four words must be used to describe Suzhou-style braised pork. Fat but not greasy, crispy but not broken, sweet but not sticky, thick but not salty, this is the characteristics of the Soviet-style braised pork. Meat to be five-flower meat, Suzhou people called "rib meat", meat to be washed, cut into mahjong size square block, meat do not cut too small, too small easy to shrink and easy to crumble, no sell. After cutting, submerged in cold water, put half a cup of cooking wine in the water. Put in the water to soak, you can soak away the blood in the capillaries; water with wine is easy to meat fiber absorption, remove meat fishy. Meat should not be more immersed, more immersed is the loss of fresh flavor, generally about fifteen minutes can be immersed. Braised meat a dish, water is the most delicate. Water should be put once, do not boil dry, in case you really need to add water, remember to add boiling water. Find a large pot, wash the meat again into the water to submerge the meat, and high up more than two inches, light the fire, the fire should be turned on to the maximum, the water and then put the wine, and put half a spoon of vinegar. The vinegar will puff up the meat and make it easier to crisp. After about five or six minutes, the water will boil, continue to cook for five or six minutes, with the meat pieces of rolling, the surface of the water will float a layer of black and red impurities, this layer of impurities is cooked blood, remove these impurities. With a large fire boiling half an hour or so, you can switch to a small fire, the size of the fire to the surface of the water does not boil prevail, called "warm". Warm it, to warm at least one hour, warm the longer, the more delicious. Braised meat, do not want to burn the fire quickly, to be, this is the slow work. The meat should be cooked to the point where it can be poked and prodded with chopsticks, and then transferred to an iron wok with the lid on. At this point, you need to put the soy sauce, soy sauce put too early, the meat stained with salt will not burn crisp, put too late, only the outer layer of the meat is stained with color, can not taste. Fire, than just "warm" when a little bigger, but do not need to open a great, because now the meat is rotten, fire open too much, will cook the meat broken. In this way, for another half an hour, the water in the pot is almost, at this time, we have to put sugar. Sugar, to dare to put, to be willing to put. The number of sugar, about a catty meat one or two sugar, sugar is best to use rock sugar, rock sugar sweetness, pure flavor, transparency is also high, is the key to burning this dish. Put sugar, the fire should be turned on, put sugar, soup will slowly thick up, you can gently turn the meat, if you are afraid of their own level is not good, worried about turning the meat broken bad, you can use a spoon to trap up the soup, and then pour down. Sugar into the soup can soon be collected dry, until the soup becomes more thick, there is a bright oil flooded up, this dish is ready, the soup does not have to burn too dry, braised pork soup with rice, is the world's best. This is the authentic Soviet-style braised pork, in addition to wine, vinegar, soy sauce and sugar, all without other seasonings, is the original flavor. Practice fourteen authentic braised pork practice meat to five-flake meat. Two pounds to three pounds is preferred. Wash, cut into pieces, do not cut the meat too small. After cutting, cold water submerged, put half a cup of cooking wine. Soak for about fifteen minutes. (This can go to the blood water and fishy smell) Water should be put at a time, do not boil dry, we have to find a large pot, wash the meat again and put it in, the water does not meat, high up two inches or more. Point high heat, the water put cooking wine, put vinegar (their own randomly put ah, I put more points, so that the meat rot fast). When the water boils, skim off the foam. Large fire to cook for about half an hour, switch to a small fire, the size of the fire to the surface of the water does not boil shall prevail, small fire warm 1.5 - 2 hours, until the meat can be used to poke through the chopsticks, gently poke. (This time the meat looks like crystal-like, very nice, especially the skin, look very beautiful, haha~~) Switch to the iron frying pan, open fire. Put soy sauce, in short, thick point of soy sauce, with a small fire than just slightly larger fire, (this time you can + vegetables, not + vegetables are also delicious, depending on their own tastes, my husband likes potatoes, huh, if the cut is large, this time to put, if the cut is small, and so on for a few minutes to put 10.) Half an hour later + sugar, the original author is + of rock sugar, I + brown sugar, about 2 pounds of meat 1-2 two sugar, depending on their own tastes, the original author is Suzhou, so + more. Large fire to collect water, collected almost when, start the pot, that call a comfortable! Note: I used to do braised meat is the first burst of meat, the fat get out and then burn, burn out really not complimentary, now do the meat ah, who like, and only need 4 ingredients: soy sauce, cooking wine, vinegar, sugar. I am buying the best ingredients, because they are stupid, do not know what good, so the most expensive prevail, haha ~ ~ please do not put other spices, put the flavor is not mellow. (The following is a list of the best spices and spices that you can use. Practice fifteen Mao's braised pork authentic practice First of all, "braised pork" raw materials should be selected half lean half fat pork, cut into proportional cuts, the five layers of three flowers of the belly meat with rock sugar and star anise cinnamon first steamed and then deep-fried into the pot to put the tempeh seasoning, and then burned with a small amount of sugar with the best soy sauce. The color is golden, because "Mao's Braised Pork" belongs to the characteristics of Hunan cuisine, in the process of cooking added a little chili, so the taste of sweet with salty, salty and spicy, sweet but not greasy. Ingredients: 750 grams of skinned pork belly, 10 grams of black beans, 10 grams of green onions, 10 grams of ginger, 1 anise, 2 grams of cinnamon, 10 grams of garlic, 10 grams of dried chili peppers, 1000 grams of broth, 5 grams of salt, 1 gram of monosodium glutamate, 2 grams of dark soy sauce, 3 grams of sugar, 2 grams of curdled milk juice, rock sugar, a little wine. Home simple method: (1) five-flower brisket with water to boil out, wash, dry, change into five inches square block, with anise, cinnamon, ginger, rock sugar together in a bowl on the cage to steam eight mature, rewire into a block of 5 cm square. (2) will be placed on the fire frying pan heated to 60% hot, the meat into the pan over low heat to fry out the flavor into a burnt yellow when fishing out the oil control. (3) 50 grams of oil in the pot, respectively, into the black beans, scallions, ginger, star anise, cinnamon, the whole dried chili pepper stir-fried, and then into the meat, add broth, under the salt, monosodium glutamate, sugar color, soy sauce, curdled milk slowly simmering over low heat for 1 hour. (4) to meat crispy, under the garlic slightly simmering, juice sprinkle a little onion can be out of the pot. Practice sixteen 1. 500 grams of pork cut into 2 cm square pieces 2. pot of oil temperature is low, zoom in the material (that is, star anise) + cinnamon stir fry flavor, then high heat put meat meat stir fry until the meat becomes white and continue to stir fry for 2 minutes. 3. Add soy sauce + salt + sugar (sugar can be fresh, a small amount can be), stir fry for 5 minutes to color and taste. 4. Add boiling water (must be boiling water!!!) A little desert over the meat, put a few pieces of ginger and jujube (no can not be put), simmer for 40 minutes, not enough water to add some. 5.40 minutes after opening the lid, high heat soup, meat will be wrapped in a very nice color! Technical points: 1 blanch meat in the oil inside the fire should be small or lean meat will be hard. 2 simmering meat fire is also not too big, before the small after the big fire is appropriate. 3. try not to put soy sauce, to sugar color and old soy sauce color to show color. Editorial Nutritional Value Pork Ribs (Pork): Pork is rich in high-quality protein and essential fatty acids, and provide heme (organic iron) and promote iron absorption of cysteine, can improve iron deficiency anemia; with tonifying the kidney and nourishing the blood, nourishing yin and moistening dryness; but due to the high cholesterol content of pork, it is not suitable for diabetes, obese people and people with high blood lipids to eat more. Nutritional composition per 100 grams Energy 489.175 kcal Vitamin B6 0.02 mg Protein 76.86 g Fat 482.5 g Carbohydrates 51.24 g Folic acid 1.32 mcg Dietary fiber 0.58 g Cholesterol 854.7 mg Vitamin A 88.3 mcg Carotene 14.9 mcg Thiamine 0.76 mg Braised Pork Riboflavin 0.49 mg Niacin 20.19 mg Vitamin C 0.5 mg Vitamin E 2.46 mg Calcium 159.45 mg Phosphorus 947.75 mg Potassium 1990.55 mg Sodium 6362.96 mg Iodine 2.4 mcg Magnesium 300.5 mg Iron 16.95 mg Zinc 13.73 mg Selenium 29.72 mcg Copper 0.52 mg Manganese 1.71 mg Editorial Consumption Guidelines Traditional Chinese medicine believes that. Pork is flat and sweet in nature, has the effect of moisturizing the stomach and intestines, generating fluid, tonifying the kidney qi, and relieving fever and toxins. It is mainly used for treating fever and injury of fluid, thirst and thinness, kidney weakness, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing the liver yin, moistening the skin, facilitating urination, and quenching thirst. Pork boiled in soup and drink can be an urgent remedy due to insufficient fluid caused by dryness, dry cough, constipation and difficult labor. Reasonable cooking and eating ⒈ pork eating a variety of ways, cooking methods are dazzling. From the nutritional health point of view, to stew, boil, steam is good, fried and baked the worst. Because in the frying, baking at high temperatures, meat proteins will be denatured to generate benzopyrene and other carcinogenic chemicals, it should be avoided as much as possible, burnt meat can not be eaten. Cooked meat is easier to digest, protein hydrolysis into amino acids dissolved into the soup, soup is not only fresh, but also nutritious, and, after 4 to 5 hours of stewing, meat cholesterol content can be reduced by more than 50%. Peck pork before cooking, do not use hot water to clean, because pork contains a kind of myosin material, in 15 degrees Celsius above the water is easy to dissolve, if soaked in hot water will lose a lot of nutrients, at the same time the taste is also poor; pork should be cooked, because there are sometimes parasites in the pork, if eaten raw or seasoning is not complete, it may be in the liver or the brain parasites with hook tapeworms. 3 Pork is an acidic food, in order to maintain dietary balance, it is appropriate to cook with some beans and vegetables and other alkaline foods, such as potatoes, radish, kelp, cabbage, taro, lotus root, fungus, tofu and so on. Food and pork should not be eaten with umeboshi, licorice, carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, parsley, turtle, rhododendron, buckwheat, quail meat, beef. 1. Pork and beans are incompatible: the formation of bloating, congestion and stagnation. 2. Pork and chrysanthemums are incompatible: the same food can seriously lead to death. 3. Pork and lamb liver are incompatible: *** cooking and frying is easy to produce a strange flavor. 4. Pork and snails are incompatible: two things are cool, and greasy easy to hurt the stomach and intestines. 5. Pork and tea are incompatible: easy to produce constipation with food. 6. Pork and lilies are incompatible: the same food will cause poisoning. 7. Pork and prunes are incompatible: the same food will die. 8. Pork liver and vitamin-rich foods: cause adverse physiological effects, facial pigmentation. 9, pig liver and tomatoes, chili pepper are incompatible: pig liver contains copper, iron can make vitamin C oxidation for dehydroascorbic acid and lose its original function. 10. Pork liver and cauliflower are mutually exclusive: reduce the body's absorption of nutrients in the two things. 11. Pork liver and buckwheat are incompatible: the same food will affect digestion. 12. Pork liver and bird meat are incompatible: the same food will be indigestion, but also cause poisoning. 13. Pork liver and bean sprouts are incompatible: copper in the liver will accelerate the oxidation of vitamins in the bean sprouts, lose its nutritional value. 14. Pig's blood and the Polygonum multiflorum: will cause discomfort. 15. Pork and rhododendron: lead to diarrhea, stomach pain Taboos (1) milk and lean meat is not suitable for the same food, because milk contains a large amount of calcium, while lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, the foreign medical profession called phosphorus and calcium phos-phorus. Only when the ratio of calcium and phosphorus in the best ratio of 1:1 to 1:1.5, in order to promote the absorption of each other. (2) should not drink a lot of tea after the application of pork, because the tannins of tea and protein synthesis with astringent tannins, slowing down intestinal peristalsis, prolonging the retention of feces in the intestinal tract for a long time, not only prone to constipation, but also increase the absorption of toxic substances and carcinogens, affecting health. Suitable for the body Suitable: qi deficiency, qi depression, yang deficiency, peace and quality Contraindicated: hot and humid quality, phlegm dampness, blood stasis Suitable for the crowd ⒈ The general health of people and people suffering from diseases can eat, but eating too much, it will make the person intake of excess calories, excess calories are converted to fat storage in the body, it will lead to obesity, obesity is susceptible to a variety of diseases; more food or cold food easily caused by gastrointestinal bloating or bloating diarrhea; for fat and lard, hypertension or hypertension, or diabetes; for fat and lard, the patient with high blood pressure or diabetes, the patient with high blood pressure or hypertension. And lard, suffering from hypertension or hemiplegia (stroke) disease and gastrointestinal cold, false fat body, phlegm and dampness, the person should be careful to eat or eat less. ⒋ Pork skin and pig's trotters are good for people who are suffering from cold stomach, fat body, phlegm and dampness, and those who cannot dissolve their food should be cautious or eat less. Singed Pork skin and pig's trotters have the effect of "harmonizing blood and qi, moisturizing skin, and beautifying the skin", so women who love beauty can consume more pork skin and pig's trotters. Editing tips: Soak, blanch, sizzle and juice. A soak: put in the water soak, can be soaked to remove the blood in the capillaries; water with a little wine is easy to meat fiber absorption, remove meat fishy. Meat should not be more immersed, more immersed is the loss of fresh flavor, generally about 10 minutes can be. Two blanching: the pork cut into pieces and put into the hot water to cook a little, open the pot after fishing, wash clean blood foam. Three burning: this is the key step of braising. Be sure to use a small fire to slow cook for more than 1 hour. In fact, in the final analysis, this classic dish with a strong sense of family love, seemingly simple, but actually heavy is the work of burning. If you don't cook it enough, the meat will be hard. Burning the fire too much, the meat is too soft, not shaped, seriously affecting the final sauce and appearance. Four juice: the finished product has a great impact on the sensory and flavor. Be sure to use high-flame juice, so that the meat color is bright red, soup out of the oil. Four steps and three keys Braised pork as one of the most common home cooking, each person's practice is similar but not quite the same. Do more, gradually realized the true meaning of doing braised pork, that is, the famous gourmet Mr. Su Dongpo said: less water, slow fire, fire enough when it is beautiful! When braised pork is not done well, it is often hard and watery. A well-done braised pork, on the other hand, is wrapped in a rich sauce on every piece. The skin and fat part of the meat is the absolute protagonist, must be soft, rotten, smooth, put into the mouth only gently sip can melt. The lean part of the meat as a supporting role must be lean but not firewood, not stuffed. When you taste it, it is fat but not greasy, crispy but not crumbly, sweet but not sticky, thick but not salty. I once had braised pork cooked with 16 kinds of aromatic herbs. To be honest, the strong flavor of the spices overpowered the flavor of the meat itself. In fact, the most authentic braised pork, without any extra methods and seasonings, just water, soy sauce, cooking wine and sugar, topped with a little green onion and ginger and a few star anise and 1 fruits of the grass, and then it's slowly simmering, need time, patience and waiting.