The practice of braised pork varies from place to place, and it is characteristic in some places. Braised pork is a favorite dish for the elderly and children because of its delicate taste and tender meat. However, some braised pork is too greasy, and many elderly people are worried about the "three highs" and distrust braised pork. How to make braised pork fat but not greasy is the key. The following is the production method of braised pork in brine, please refer to the landlord:

1, the practice of braised pork in brine

Material: pig back (fat and thin) 1000g.

Seasoning: Amomum tsaoko 2g rock sugar 2g soy sauce 5g pepper 3g pepper 10g galangal 10g star anise 5.

2g of cinnamon, 5g of yellow rice wine, 5g of salt, 5g of scallion, 0g of ginger10g, 4g and 50g of lard (refined).

Salad oil: 5 kg

Exercise:

1, scrape the fat and thin pig's back, cut it into 4 cm wide strips, blanch it in boiling water, and remove the blood.

2. Heat the salad oil in a white stainless steel fire. After smearing the skin with soy sauce, fry it in the oil pan until the skin is golden, dig it out and take a bath.

3. Put the wok on the fire, add lard and rock sugar residue, stir-fry until the sugar residue melts and bubbles (not too deep or too shallow), and add onion, ginger, refined salt, soy sauce, Shaoxing wine, etc. At the same time, put pepper, pepper, star anise, kaempferia kaempferia, tsaoko and cinnamon into a seasoning bag made of clean cloth and put it in a pot to boil.

4. Cook the pork in salt water, and then marinate the pork with low fire until it is fragrant and rotten. When eating, cut into pieces and pour a little soy sauce and sesame oil.

Features: fat but not greasy, instant in the mouth, delicious and refreshing, which not only removes the greasy pork, but also increases the elasticity of the meat, and has a tender and smooth feeling in the elasticity.