No matter how fat or greasy pork is, if it is cooked with slow fire, the greasy feeling of pork can be decomposed invisibly. Moreover, after cooking, pork is more mellow and delicious and will not rot. There are many ways to stew, but from a long-term observation, it is best to stew in a crock, and the effect is better. The crock used in the crock simmering method is an old-fashioned crock for stewing meat, which is big in the middle and small at the two ends. It can effectively seal the jar mouth and maintain the flavor of pork when stewing meat. The method is as follows: select pork belly, burn its hair thoroughly, scrape it with warm water, then cut it into pieces with a thickness of 0.3cm, a length of 4cm and a width of 1.5cm, add a little white wine, a little yellow sugar, fermented grains, Chili sauce, ginger and garlic, fermented milk, chicken essence and soy sauce, and let it stand for two hours. Then the onion segments are evenly distributed on the inner wall of the crock, and then the meat slices are evenly distributed around the onion segments in the crock, with mushrooms in the middle. Seal the jar mouth with fresh lotus leaves, cover it with mud, then put the crock into the burning firewood residue (surround the crock with firewood for two thirds), let it simmer slowly to 12 hours, then knock off the mud at the jar mouth and take out the lotus leaves. Then I scooped it out and put it on a plate. Suddenly I felt that the room was full of fragrance, which made people feel comfortable. It should be noted that the crock simmering method cannot be mixed with water, because the moisture in the seasoning is enough to make it mature in a small fire. If it is mixed with water, its taste will be greatly reduced.

Although braised pork is fragrant all over the house, it is oily but not greasy, but it is hard to find firewood residue, and it is unsanitary to cook in restaurants, so it cannot be fully promoted. Therefore, the microwave oven can be used to simmer with minimum energy, but the simmering time is slightly shorter than that of the wood residue.

The pork used in crock simmering is not necessarily sliced, but can be cut into strips or diced as needed. Dried bean curd can be added to the ingredients, which can also add a good flavor.

3. Summary method to solve boredom

Peel the ribs and cut them into 3 cm long chopsticks headlines, then cut the nest bamboo shoots into the same shape, evenly code them with refined salt and monosodium glutamate, then wrap them in an oil pan and fry them until the skin is hard, and then pour in tomato sauce. Not only the skin is crisp, but also the meat is waxy, coupled with the fragrance of bamboo shoots, where is the greasy feeling?

And if there are leftovers when cooking, you don't have to worry, but if you fry them directly, it will make people feel sick. If you want to make it non-greasy, you can sell it at a good price. You can chop it into minced meat, mix it with seasoning, then find wafer paper, put the minced meat on wafer paper and wrap it into strips with a diameter of 0.5 inch, then evenly wrap the egg liquid, fry it in an oil pan until it is crispy outside and tender inside, then diagonally cut it into diamonds and put it on a plate with tomato sauce and lettuce. It is easy to relieve the greasy feeling.

As we all know, it's burnt white. Why do you want to fire? One of the reasons is to increase its color and fragrance. But you know what? If you don't fry it, not only will the flavor and color be greatly reduced, but it will be more greasy and boring to eat. The famous spicy hooves in the Jianghu should be fried first and then marinated. The truth is the same as burning white, which not only adds color and fragrance, but also relieves greasy.

[13] Decompression steaming method.

There is an out-and-out rural flavor dish called "paper" in eastern Sichuan. It is made by slicing pure pork suet and mixing whole egg bean powder, laying it flat in a steamer, coating it with clean oil, then steaming it in a cage, slicing it and putting it on a plate. Although it is full of fat, it is not greasy to eat. We can also put pig's trotters and pork belly in a container, seal them with plastic wrap, and steam them in a cage until they are soft, so that they can be eaten. At this time, the final process can be decided according to the taste. If you don't like spicy food, you can eat it in a balsamic vinegar dish; While relieving the greasy feeling, it can also increase the taste. If you like spicy food, you can add cooked vegetable oil to the pot, heat it to 70%, then add dried Chili festival and dried Chili in the pot until the color changes slightly, and pour it on it, which is the taste of the next floor. Vegetables such as steamed pork with rice flour belong to this type. When steaming pork, you can carve the pumpkin into a small pot, and put the prepared steamed raw meat into the pot for steaming, which not only relieves the greasy feeling of steamed pork to the greatest extent, but also has the meat taste of pork and the rice taste of rice noodles, plus the melon taste of pumpkin, and the taste is unparalleled.

Sand meat can also be changed from sweet to salty, steamed and fried. The method comprises: replacing the processed pork with sliced meat, adding ginger, onion, salt and cooking wine, and mixing uniformly; then cutting mushrooms, onion and bamboo shoots into granules, adding glutinous rice, refined salt, monosodium glutamate, sesame oil and ginger and garlic, mixing uniformly, putting into sliced meat, steaming in a cage until soft, then wrapping whole eggs and bean flour, dipping bread crumbs evenly, and frying in a pot until crispy outside and tender inside.

4. Ways to relieve boredom with meat sauce

The meat sauce method can not only make use of scraps, but also make dishes with various shapes, pleasant taste and no greasy feeling at all.

Traditional methods are mostly brewing, such as bitter gourd brewing, southern brewing and sweet pepper brewing, but there is a more unique and refreshing brewing method in Guangdong. The method is as follows: wash the leaves of Chinese cabbage, scald them slightly with boiling water, put the seasoned meat sauce in the middle of the leaves, close them, tie them with shallots, steam them in a cage, and pour them with soy sauce.

If the meat sauce is coated on the leaves of Chinese cabbage and steamed in a cage, the effect will be better. The method is as follows: add refined salt, ginger and egg white into the meat sauce, mix well, cut the cabbage leaves into rectangles, spread the meat sauce on the cabbage, then spread a layer of cabbage leaves on the meat sauce, then spread a layer of meat sauce on the cabbage leaves to make a 40% meat sauce, steam five layers of cabbage leaves in a cage, take them out and put them on a plate. Then pour it into a glass, it tastes salty and delicious, and the smell is pleasant. However, it should be noted that it should not be steamed for too long, otherwise not only the meat will become thicker and older, which will affect the taste, but also the cabbage leaves will not be easy to form after steaming. Pay attention to its salty taste, or the flavor will be lost.

Knead the seasoned minced meat into a ball, then wrap it in swollen glutinous rice and steam it in a cage, which is called pearl meatballs. When the meat sauce is steamed, it is greasy. When glutinous rice is introduced, it gives glutinous rice a meaty taste, and the meaty taste contains a glutinous fragrance, which is fresh and tender and tempting. Some people create colorful hydrangeas, which have the same effect as pearl balls, but are wrapped in egg skins. The method is as follows: cut the egg skin into shreds, then steam the seasoned skin wrapped with egg skin shreds, and then pour the glass sauce, so that it doesn't feel greasy.

5. Decocting drugs to relieve boredom.

Slice the pork belly, soak it in whole egg bean powder, then put it in a pot and fry it slowly until both sides are golden, and then cook it as needed. Note that it is best to keep its dry flavor, so as to maximize its flavor. If it can be fried with dried Chili Festival and dried Zanthoxylum bungeanum, the taste will be dry, fragrant, spicy, crisp, tender and slightly sweet.

As we all know, it is burnt white, and some people have improved it. The method is as follows: the processed blanched inner blank is cut into meat slices slightly thicker than the normal blanched inner blank, steamed with seasoning and auxiliary materials, the meat is taken, soaked in whole egg bean powder, fried in a pan until both sides are golden, then placed neatly, and served with sweet noodle sauce and lettuce. There is both the smell of burning white and the smell of cooking, and the two flavors blend endlessly.

Folk snacks, some people chop pork into small pieces, then add pickled vegetables, chopped green onion, chopped mushrooms, mix eggs and flour, put them in a frying pan and spread them into big cakes, then wrap them with shredded potatoes, chopped green onion and shredded ginger, cut them into diamonds and put them on the table. The taste is rich, mellow and pleasant. No matter from the taste, color, shape and fragrance, it can be regarded as a good dish and a meal.

[6] labor factors collocation method to relieve boredom

If pork fat is used as a dish alone, it will definitely produce a greasy feeling, but if it is matched with vegetarian dishes, it can learn from each other's strong points and alleviate the greasy feeling.