The pinyin of roasted pork
Braised pork is one of the hot dish recipes, using pork belly as the main ingredient. The cooking technique of braised pork is mainly casserole, and the taste is sweet. Roast pork is one of the most traditional methods, including roasted pork with prunes and vegetables, roasted pork with yuba, roasted pork with green vegetables, etc. Using lean meat and pork belly as the main ingredients, it is rich in color and aroma, fragrant but not greasy.
Some people like to eat lean meat because it is chewy, some people like to eat fat meat because it is fragrant, some people think that lean meat is hard and difficult to chew, and some people think that lean meat is hard and difficult to chew. Fatty meat is greasy and difficult to swallow, but the braised pork dish has three layers of meat. After being prepared, the deliciousness cannot be described in words. It is fat but not greasy. It can be called a classic dish in Chinese cuisine.
Tips for cooking roasted pork
1. When choosing pork, you should choose lean meat.
2. The skin thickness should be moderate.
3. Be sure to put a few green onions next to it and grill it with the meat. It exudes a wonderful fragrance. If you don’t believe me, try it. Anyway, I tried it.
4. When cutting, it is best to sharpen the knife first, with the skin facing down, and cut as evenly and as thinly as possible. When the skin is cut, pat the knife with your hand and it should be able to cut.
5. When we choose pork belly, we also need to move our fingers and feel the pork belly to see if there is any stickiness. Use our eyes to see if there is any congestion or tendons. These are not good. High-quality pork belly, these are the very high-quality pork belly, and the braised pork tastes very good.