There are more than a dozen or twenty kinds of braised pork, and almost every region has its own special braised pork, for example, braised pork with thick oil in Shanghai, braised pork without soy sauce in Shi Mao, Hunan, and countless home-cooked dishes. Therefore, we can see the popularity of braised pork, so this time everyone will explain the problem of braised pork, and naturally enjoy the detailed method of braised pork delicious, ensuring fat but not greasy, thin but not firewood, white and red in color and rich in flavor. Braised pork can be complicated and simple, which is not only a popular snack on the family table, but also a key characteristic food in important banquet food.

No matter where it is, it is a dish that can "hold its ground" because of its red color and mellow taste. When it comes to braised pork, it needs to flow. Braised pork always excites me. The color is red and bright, and it melts at the entrance. Brown, tender, soft, waxy and sweet, fat but not greasy. It is really delicious. You don't need to cook the braised pork first, but everyone does it differently and chooses according to their own hobbies. Braised pork is a famous dish that everyone has always been familiar with. The color is red and bright, and it melts at the entrance. It is tender in Jiao Wai, soft and sweet, fat but not greasy. Xian Yi's special food, regardless of age, is very popular with us. There are two kinds of braised pork. One is a piece of braised pork, which is now cooked, such as Shi Mao braised pork and Dongpo pork. One kind is striped meat which is burned first and then steamed, which is also classified as braised pork.

Shi Mao braised pork is actually a traditional piece of braised pork, which is fried at home. Su Shi's best. Chairman Mao Zedong likes to eat, so future generations will take advantage of his old man's concern and adopt this name, which is also considered to be in line with compliance management. Celebrity names are popular, and everyone has their own interests. Soaking water is very important in this cooking step, but it doesn't have to be boiled. Boil in boiling water until the discolored meat is firm, which is beneficial to coloring and deodorization. Then it is very simple to do, two-step fried chicken shreds: fried sugar and colored; Stew for an hour. Note that braised pork needs to be cooked in a whole piece of water first, but not boiled. You only need to cook it in half, and the wooden chopsticks can be put in.

There are three purposes: to remove the smell of blood; The meat is tight and easy to cut; Conducive to coloring. The color of this dish is different. It is a whole piece of cooked meat, cleaned with water, drenched with rice wine, and then fried in hot oil until brown. Then cut into strips, put them in a steaming bowl, put soy sauce, onion, ginger, garlic, salt and star anise in a cage and steam for one hour, then take out the buckle bowl and fry the shredded chicken. Answer combing: the pieces of braised pork should be soaked in water first, and the red color should be broken and faded; First, cook the braised pork half-cooked. Special reminder is that there are secrets in the cooking of braised pork, which forces out human body fat and turns it into healthy meat products, and is also suitable for the elderly.