Braised pork, as a home-cooked snack in many areas, is a vital food in Sichuan life. Braised pork is sometimes called Dongpo pork in Sichuan. It is crisp, colorful and delicious. Many people don't know whether to cook braised pork with hot water or cold water. Some people say it's hot water, others say it's cold water. What do you think of hot water or cold water? Boiling braised pork in boiling water can quickly taste and quickly burn pork belly into soft glutinous rice. Because the pork belly is fried in a pot, the temperature is very high, and there is not much temperature difference when hot water is put in the pot, so that the pork belly can be seasoned quickly. However, braised pork cooked in hot water is likely to take shape, and the actual effect is not good. It is precisely because of the lack of a hot and cold encounter that the pork belly has a highly concentrated and solidified process. At first, the pork belly was soaked in water to remove impurities and blood foam from the meat and remove the fishy smell of the meat.

When cooking meat products, collecting water is an indispensable key process. The same is true of adding boiling water when cooking, otherwise it will affect the taste of fleshy land. These two steps are right, pork belly is fat but not greasy, thin but not material. Some people like the color of sugar when cooking braised pork, which is very common in northern China. However, after Mei Tao went to the south, she directly used the color of braised soy sauce. After the pot is boiled, first put down the pork belly skin, scrub it back and forth in the pot, and burn a layer of skin pores on the surface of the skin. That will not only make pork skin brittle and perishable, but also remove some fishy smell. Of course, if you have an alcohol spray gun, the actual effect is the same. Cut the pork belly into the size of a mahjong game block. Clean with cold water, then add ginger slices, rice wine and 10 pepper into the cold water.

After the fire boils, remove the foam and scoop up the water for two minutes. Wash the meat with hot water prepared in advance, and then drain it for later use. Stir-fry the barbecue with a fine sieve or emery cloth and keep it for cooking meat. Put a little oil in the pot. Add ginger slices and stir-fry slowly for fragrance. Add pork belly pieces and stir-fry with slow fire until pork belly spits out oil. Pay special attention not to fry lean pork, just watch the pork belly turn pale yellow. At this time, add old rock sugar, rice wine, braised soy sauce and appropriate amount of salt. There's nothing else. Then stir fry evenly. If cook the meat's soup is already cold, it must be boiled in advance. At this time, you can pour it into the pot, and the water level must not pass the meat. Cook on high heat for three minutes, then turn to low heat for one hour.

After this time, fruit juice will be popular. Because it is old rock sugar, the juice will be very strong, so be careful not to touch the bottom. Adjust the flavor and you can go out. If you want to scoop water with boiling water, raw pork will suddenly enter the boiling water with continuous high temperature100 C, and the protein of muscle tissue will retract rapidly, resulting in the incomplete release of blood foam in the fleshy land, and the residual blood night, tissue fluid and blood will enhance the fishy smell of meat; If cold water is used to collect water, it is very easy to cause lipid solidification on the surface of raw pork, and seasonings such as rice wine and Jiang Shui cannot be digested and absorbed by meat. The braised pork made in that way not only tastes bad, but also tasteless. Soaking in warm water can just bypass the above two defects, so that every cell of the meat can be fully stretched and the residual blood foam in the meat can be completely released. Please fully absorb the essence of fruit juice in the middle and late stage.