Speaking of braised pork, I believe we are no strangers to such a family dish, but the practice is not the same everywhere. Even if the practice is not the same, but its taste characteristics are very consistent, a delicious braised pork must be fat and not greasy, thick oil and red sauce, and the texture is also soft and moderate, the entrance is melting. Turn over, the web page on the practice of braised pork there are dozens of practices, practices are similar, but out of the finished product to eat is the same. Some people do when the meat to blanch, some people but directly into the pot, then whether to blanch, we next look.

2 pounds of pork, 150 grams of bamboo, 6 rock sugar, 4 slices of ginger, 2 anise, 2 leaves, 1 scallion, 1 small pepper, 30 ML of soy sauce, 20 ML of soy sauce, 2 grams of salt, 15 ML of cooking wine, hot water

Making Steps

1, the bamboo is first soaked and softened, and then cut into small segments, do not use hot water to soak so as not to soak the rotten, the Cut the pork with skin into mahjong-sized cubes.

2, hot pot, no oil, directly into the pot of pork blocks, slow frying over low heat, the fat part of the pork fat stirred out, shoveled out of the spare, compared to blanching, this method of making out of braised pork is better.

3, put a little oil in the pot, put the rock sugar into the pot, stir fry the red color of sugar over low heat, put star anise leaves, pepper and ginger into the pot to stir incense, pork into the pot, turn medium-high heat and stir fry evenly.

4, pour soy sauce and old soy sauce stir fry evenly, so that all the meat evenly coated with soy sauce, pour hot water into the pot to cover the meat as appropriate, high heat to boil, add salt, cover the pot and turn to simmer for 30 minutes.

5, put in the cut pieces of bamboo, stir fry evenly, at this time also to ensure that the water in the pot can cover half of the height of the meat, cover the pot and simmer for 15 minutes.

6, out of the pot before trying to salty can, too fragrant!

Poured on white rice, too much rice! Do a good job of braised pork inside the fat fat is basically stir-fried, eat up the texture is refreshing not greasy, lean part is not old not firewood, bite, melt in the mouth, too delicious! Compared to blanching and then do the braised pork, I think the first part of the five-flower pork fat stir-fried out more meat crisp and not greasy. This practice of the pre-fire should be controlled in place, or meat paste, it will affect the overall taste of the back.