In the process of making braised pork, after the fire is boiled, it is kept in the slightly opened brine at 95℃ ~ 98℃ with a small fire. If the meat is cooked with a big fire, the water in it will evaporate quickly and the meat will become dry and hard. Marinate slowly 1 ~ 2 hours to make the meat pieces taste gradually, so that the marinated meat will be soft and tender. Add enough soup at a time. If you really need to add soup halfway, you must add boiling water instead of cold water to prevent the meat from being cooked badly. If you are not sure about the ripening time, you can try to ripen with bamboo chopsticks every once in a while. After the meat is cooked and rotten, bamboo chopsticks can be inserted into the meat easily.

If you want to have a strong aroma, you must first have broth or broth, and you must also have spices with good quality and appropriate dosage. Spices recommended are star anise, cinnamon, fragrant leaves, fennel and dried tangerine peel. Marinate slowly with low fire, and then soak for more than two hours. The meat marinated in this way must be soft and not rotten, and it has a strong pot-stewed taste.