Pork belly is a layer of ribs with five flowers and three layers outside. Fat and thin pork should be divided in half, and fat and thin pork should be layered. Braised ribs made of this kind of meat are not only delicious, but also fat but not greasy, and the lean meat is not hard enough. Old people with bad teeth can eat it, and children like to eat it. Beef that is more suitable for cooking refers to pork belly, three fat and two thin, fat and thin, tender, oily and fleshy. The best way to braise pork ribs is to melt them in your mouth, be fat but not greasy, and have more sweet juice. Special dishes include Dongpo pork, dried plum meat, Shi Mao braised pork and so on. Pork belly, that is, the meat on the ribs.

The structure of pork belly is a layer of lean meat and a layer of fat pork. Its fat pork is very easy to be heated, and the lean meat is tender when cooked for a long time, which is not suitable for cooking beef or braised pork. The legendary pork belly is 10 floor. The selected pork belly can be touched by hand, and it feels a little sticky. There is no bloodshot on the meat, and the fat meat and lean meat are red and white with bright colors. Pork belly is best for boiled beef, because the meat there is tender and firm. If you use other meat, such as hind leg meat, the meat there is very firewood and harmful to the taste.

To choose the best pork belly, we must first look at the level of pork belly. Generally, there is a layer of fat meat and a layer of lean meat, which is fat and thin. Try to choose pork belly close to the pig's back. It is not bad to be fat and thin, so the pork belly made is delicious. The common practice of braised pork belly is to wash the raw pork, cut it into small pieces of about 3 cm, pour it into cold water, add onion, ginger and rice wine, boil for 8 minutes, skim the floating foam, take it out and drain it, put it into the drained pork belly without any oil, and fry it until it is oily. Pour out the oil when the meat comes out, and add the sugar color of the old rock sugar to the bottom oil in the pot.

Stir-fry the old rock sugar until it is lemon yellow, then stir-fry the pork belly and color it, add light soy sauce and a little light soy sauce, stir-fry evenly, add warm water, add onion, ginger, galangal, star anise and rice wine, enlarge and boil, simmer for 45 minutes, then turn red, add salt, stir-fry and color it, and take it out. Delicious pork belly is ready. Pork belly is the meat on the ribs, which is actually located in the pig's stomach. Pork lean meat and fat meat are generally separated by five layers, preferably. Bright and bright colors represent fresh pork belly, and if it is too dark, it is probably not fresh; Too bright is probably artificially solved. Fresh pork belly is bright red. Normal color should be red. If the tone is abnormal, don't buy it.