How to make braised pork fat but not greasy?

Braised pork is a famous home-cooked dish. It is made in a unique way in all major cuisines. It uses pork belly as raw material and uses three layers of fat and lean meat. Pay attention to a few key points. The braised pork is sweet and soft, exquisite and translucent, fat but not greasy, and melts in your mouth. There are more than 20 ways to cook braised pork across the country. Below, Brother Qi will share a few tips for braised pork. Tips for making braised pork fat but not greasy Tip 1: Buy pork belly as raw material.

The lower part is fat and thin, usually with three or five layers. The pork belly is mostly fatty and is suitable for stuffing. Add pork belly to make braised pork, which is lean but not burnt, and the fat is even. Tip 2: Blanch the whole pork belly

Clean the pork belly and blanch it whole in boiling water for 2 minutes, then rinse it thoroughly with cold water and cut it into pieces. In this way, in addition to the neat appearance of the pork belly pieces, the cooked pork belly also has a chewy texture. Tip 3: The pieces should be big

When we stew meat, the source of the meat flavor is the water-soluble myosin, creatine, creatinine, carnosine, purine base and a small amount of amino acids in the meat, which will be The more these nitrogen-containing extracts are released, the stronger and stronger the flavor will be, and people will find it delicious. If these substances are leached out of the meat too much, the aroma of the meat itself will be weakened. Therefore, when stewing the meat, the pieces of meat should be larger so that less juice comes out of the meat. Therefore, it is better to stew large square pieces of meat. , all taste better than small pieces of meat. For example: when we use a knife to cut large pieces of cooked meat, there will be a smell of meat. This is the reason. Tip 4: Stir-fry the fat

To make the braised pork fat but not greasy, you need to put the pork belly pieces into the pot and slowly stir-fry over low heat until both sides are slightly yellow, so that the lard can be absorbed. Stir-fry. Tip 5: Slow fire, boiling water, hawthorn

There is a saying, "Slow fire for pork depends on hawthorn". After the pork belly is stir-fried, add boiling water. Do not add cold water. This will cause the fresh substances in the pork to solidify and the flavor will not come out. Bring to a boil over high heat, add 2 hawthorns, turn to low heat and simmer for 1 hour, remember not to cover the pot. After the thick soup is collected in this way, it can be eaten out of the pot.

Of course, everyone can use the seasonings, so I won’t go into details here.