Braised pork done after the lean meat hard reasons:

General braised pork in the cooking process is best to small fire slow stew, so that the meat is tender and smooth and refreshing, if you use a large fire to cook quickly will be hard meat, the flavor is not burned into the meat, so that the braised pork done in a short period of time, there is no flavor, is not tasty.

Lean meat is not too hard key two points:

1, stewing meat wine if hot (water bath heating, if you put directly into the pot to burn, the alcohol will evaporate).

2, cover the lid, and a time to add enough water, it is best not to open the lid in the middle (generally water over the meat, and then stewed over a small fire, surely will not be dry) Once the master processed braised meat did not find the lid, that time the meat, ah, the lean part of the hard and beautiful, and betel nut as the same texture! Eating betel nut is going to cause tongue cancer or something ah ~ so for the health of the body, be sure to cover the lid yo.

Cooking tips:

A dip: put in the water to dip, you can soak away the blood in the capillaries; water with a little wine is easy to absorb the meat fibers, 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 bit, open the pot after fishing, wash clean blood foam.

Three burning: this is the key step in braising. Be sure to use a small fire to slowly burn for more than 1 hour. In fact, in the final analysis, this classic dish with a strong sense of affection, seemingly simple, but actually heavy is the work of burning. If you don't cook it enough, the meat will be hard. The fire is too much, the meat is too soft, not shaped, seriously affecting the final sauce and appearance.