To. Braised pork before making blanching is very necessary, so that you can remove the blood in the pork, reduce the meat itself bloody flavor. But blanching should also pay attention to the cold water in the pot, the time should be short, this is conducive to the pork block to remove the blood foam, but also to ensure that the meat is tender.

It will not affect the texture of the meat as a result. In the blanching can be added to the water with appropriate cooking wine and onion and ginger is more conducive to deodorization.

Braised pork practice

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 take lightly put, and then to put the soy sauce. This put soy sauce is also quite a learning experience, general soy sauce is divided into old soy sauce and soy sauce, old soy sauce is actually put caramel, dark easy color, suitable for burning braised pork, and soy sauce is light and salty, can not be used.

The color of the fire should be a little bigger than just stewing, but can not open too much, because this time the meat is already very crispy, fire a big meat easy to cook broken. After half an hour of cooking with the lid on like this, put in the rock sugar and the soup will slowly thicken up, a process called harvesting.

The juice can be gently turned when the meat, so that the coloring is more uniform. Then add the right amount of salt to taste, and wait until the soup becomes thicker, there is a shiny oil rise, this classic braised pork is also burned.