First of all, the choice of ingredients is very important. Pig leg, pig head, pork belly and trotters are the best. The meat in these parts is fat and thin, and the proportion of fat meat is between 2 and 3. If it is pure lean meat, it will be very greasy when stewed, but if there is too much fat, it will definitely be very greasy. Soak the meat in clean water for half an hour, then drain the water in the boiling pot, add ginger slices and cooking wine, and add the meat pieces. After the fire boils, turn to low heat for five minutes. In the meantime, use a spoon to skim off the gray floating foam on the water surface, which is the impurity and blood in the meat. Take out the meat, clean it with warm water, then shape it and cut it into pieces. Blanched meat can be cleaned more cleanly, part of the oil can be removed, and its complete shape can be ensured. The pigskin is strong and the pork is soft and waxy.
Too much spice in braised pork will mask the fishy smell of the meat, while too little spice can't remove the fishy smell, so what seasoning to put is very important. There should be onion and ginger slices in the marinade bag, which is the most basic way to get rid of fishy smell and refresh yourself. In addition, put two or three star anise (crushed), the fragrance of star anise will be fully dissolved in water, making the meat more fragrant. One or two cardamom will make the meat taste better, and it can also neutralize the moisture in the meat, which has the effect of eliminating dampness and is of great benefit to the body. Cut the hawthorn twice, and the special sour taste will neutralize the greasy feeling of the meat. That's enough. You don't need to put other cinnamon, fragrant leaves and so on. It will only gild the lily. Soak the seasoning bag in water for half an hour.
Don't stew braised pork directly in the pot. Stir-fry the brown color first, put oil in the pot, put a handful of rock sugar, melt it into a yellowish color, pour it into the meat, and wrap it evenly in the brown color, which will make the braised pork more attractive and the color is very beautiful. Pour the packet into the pot together with the soaking water, submerge the meat, turn to low heat after the fire is boiled, add soy sauce to color, add salt to taste, and stew for one hour. The longer the stew, the fat of the fat will be stewed out, but the meat will not get tired. You can add some other oil-absorbing vegetables, such as carrots, lotus roots and potatoes, to the braised pork. It tastes good and will neutralize the greasy meat. Don't eat braised pork in a hurry. Soak it in braised soup for several hours. It is better to eat meat after it is fully tasted.