There are not a few people who ask this question, and many people think that it is a difficult problem to cook braised pork. In fact, in the final analysis, it is a matter of temperature, just as Su Dongpo said: slow fire, less water, it is beautiful when the temperature is enough. When time is enough, the braised pork will naturally taste beautiful.

The method of making braised pork can be said to be a brilliant idea of each family. In the cooking process, personal habits are also displayed. You can use water, rice wine, rice wine and beer. How to choose depends on which one you like! As for me, I will talk about the most common private practice today and share it with you:

1. Cut the pork belly with skin into large pieces, put it in a cold water pot, add rice wine and onion ginger, boil the bleeding foam in the pot, remove the pork belly, wash it with warm water, and drain the water

2. Put the base oil in the pot, add rock sugar, stir-fry the sugar color with low fire, and visually observe that the big bubble becomes small. Pour boiling water, add onion, ginger, star anise, two fragrant leaves, a little fermented milk, three or four dried peppers, white pepper, boil over high fire, cook white wine, turn to low heat and simmer slowly, cover for about 4 minutes

4. Open the lid, add appropriate amount of salt, and collect juice over high fire < P > Notes: pork belly pieces should not be too small. Stir-fried sugar with rock sugar, the finished product color is bright and beautiful, if not, ordinary soft sugar is no problem, remember to keep the fire low, otherwise the meat will be bitter if it goes too far!

When stewing, be sure to let go of the water. Cold water is absolutely not allowed, otherwise the meat will turn back and affect the taste! After the soup is boiled, why do you cook white wine, mainly to further remove the fishy smell? This is my dad's usual cooking experience, which is very useful!

In addition, if you put more soy sauce, you don't need to put any more salt. There is a saying: salted fish makes light meat. Otherwise, if you can't finish a meal and heat it again, the meat will become more and more salty. Sometimes, you can put a few hawthorns, which will help the meat to be tender and greasy.