Braised pork is a special food of China people. It is fat but not greasy, fragrant and tender, and has a 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 Province and Dongpo pork in Sichuan. The key to braised pork is to take pork belly as the key ingredient, plus special food cooked with raw sauce, old rock sugar and other ingredients, paying attention to fat and thin, fat and thin, smooth and delicious to eat, full of fragrance and attractive in color. A strip of pork belly (we sell pork belly by the strip, and we don't value any of it, about 1 kg to 2 kg), a large piece of ginger, 2 shallots, a proper amount of rice wine, 2 dried red peppers, a spoonful of soy sauce, a spoonful of edible salt, 2 star anises, a piece of cinnamon, a few pieces of galangal, a small amount of soy sauce king, a proper amount of vegetable oil and a spoonful of monosodium glutamate.

First, roast the skinned side of the pork belly with fire, then scrape the pork belly with warm water and cut it into pieces with a width of 3cm. Because the pork belly is mainly the pork belly, it is very easy to have pig hair. In addition, the pork skin is too soft to wash well. Baking the skin with fire can make it easier to clean the skin and clean the pig hair. Clean ginger and shallots, cut ginger into large areas, and cut shallots into sections. Add cold water to the pot, add pork belly pieces, add old ginger slices, shallots, a proper amount of rice wine and 2 dried red peppers, shoot and boil until there are many white bubbles in the pot, skim them off, and then change the colander to fish out the pork belly.

take a cool pan, add a teaspoon of vegetable oil and fry it, add a half bowl of old rock sugar and fry it, add a proper amount of cold water to boil, and take the pan and set aside. Cool the pot again, add a spoonful of vegetable oil to fry it, add pork belly pieces, add a spoonful of rice wine and stir-fry it gradually until the pork belly is shrunk and browned, and pour out unnecessary animal oil. Stir-fry ginger slices and shallots evenly, then pour the just-fried sugar juice into the pot, add a small amount of soy sauce and stir-fry for a while, add a proper amount of cold water, add a teaspoon of soy sauce, a teaspoon of edible salt, two star anises, a piece of cinnamon and a few pieces of galangal, cover the pot and boil over slow fire for 3min. When the juice is almost exhausted, add a little monosodium glutamate and stir-fry it evenly, and then take it out of the pot and put it on the plate.

A dish of braised pork with full aroma, tender and fragrant, fat but not greasy mouth can be cooked in two simple steps. To ensure that braised pork is fat but not greasy, we must consider several standards. Because braised pork is made of pork belly, pork belly itself belongs to a kind of fat food. Therefore, in the case of braised pork, one is to fry the oil in the pork belly; The second is to color the pork belly with sugar to relieve greasy; The third is to let the pork belly digest and absorb the salty taste. That way, braised pork will not only taste salty, but also continue to be fat and not greasy.