Braised is a common cooking method in Chinese cuisine.

The method of braised is: cut the fresh ingredients into pieces, pieces, and segments of the same size as possible, but it should not be cut too small or too thin, otherwise the ingredients will become broken after long cooking. Ingredients are usually blanched and then stir-fried to make the ingredients appear shiny. Heat oil in another pot, stir-fry sugar first to make the soup color, then add water and seasonings, simmer over low heat, and reduce the juice over high heat.

The characteristics of braised dishes are: most of the finished products are jujube red, light red, dark red, bright red in color, thick and mellow soup, and the taste is mainly sweet and fresh, and dark soy sauce is the must-have. Indispensable seasonings, the recipes and cooking methods are different in different places, and the taste characteristics are slightly different.

The charm of braised pork lies in its bright red color. Red can arouse people’s appetite. Pair it with a bowl of crystal clear rice. Pour the braised pork soup into the rice and serve it with a piece of meat. In the entrance, every time the braised food is the happiness of calming down from the fire.