Braised pork is a special food of China people. Fat but not greasy, fragrant and tender, bright color. Braised pork is widely circulated in many places, and many areas have their own unique braised pork, such as Maojia braised pork in Hunan and Dongpo pork in Sichuan. The key to braised pork is to take pork belly as the key ingredient, plus special food cooked with ingredients such as soy sauce and old rock sugar. It pays attention to fat and thin, fat and thin, and tastes smooth and delicious, full of flavor and attractive color. One strip of pork belly (we sell pork belly by strips, but we don't value any of them, about 1 kg to 2 kg), a large piece of ginger, 2 onions, a proper amount of rice wine, 20 dried red peppers, a spoonful of soy sauce, a spoonful of edible salt, 2 star anise, cinnamon 1 piece, a few pieces of galangal, and a small amount of soy sauce.

Roast the skin of pork belly with fire first, then scrape the pork belly with warm water and cut it into 3cm wide pieces. Because pork belly is mainly pork belly, it is very easy to have pig hair. Besides, pigskin is too soft to wash. Roasting the skin with fire can make it easier to clean the skin and pig hair. Wash ginger and shallots, cut ginger into large pieces, and cut shallots into sections. Add cold water to the pot, add pork belly pieces, add old ginger slices, shallots, appropriate amount of rice wine and 20 dried red peppers, pat and cook until there are many white bubbles in the pot, skim off the floating foam, and then change the colander to take out the pork belly.

Take a cold pot, add a spoonful of vegetable oil and stir-fry, add half a bowl of old rock sugar and stir-fry, add a proper amount of cold water to boil, and take off the pot for later use. Let the pot cool again, add a spoonful of vegetable oil and stir-fry until cooked, add pork belly pieces, add a spoonful of rice wine and stir-fry until the pork belly shrinks and browns, and pour out unnecessary animal oil. Stir-fry ginger slices and shallots evenly, then pour the just-fried sugar juice into the pot, stir-fry with a little soy sauce for a while, add a proper amount of cold water, add a teaspoon of soy sauce, a teaspoon of edible salt, two star anises, 1 piece of cinnamon and a few pieces of galangal, and cover the pot and cook for 30 minutes. When the juice is almost used up, add a little monosodium glutamate and stir well, then take it out of the pot and put it on the plate.

A plate of braised pork full of aroma, smooth, tender and fragrant, fat but not greasy, is ready in two simple steps. To ensure that braised pork is fat but not greasy, several standards must be considered. Because braised pork is made of pork belly, pork belly itself belongs to a kind of fat meat. So take braised pork as an example. First, stir-fry the oil in the pork belly. The second is to color the pork belly with sugar to get rid of greasy; The third is to let the pork belly digest and absorb the salty taste. That braised pork not only tastes salty, but also can continue to be fat but not greasy.