Braised pork, also known as Dongpo pork, has been a famous classic dish in China since ancient times. Dongpo meat invented by Su Dongpo has a history of almost 1800 years. With the passage of time, this dish has also undergone various changes. Now people's living standards have been greatly improved, and eating meat has become a common practice, so almost everyone will cook braised pork, but the practice will be slightly different according to different regions and eating habits. In the north, we like to fry the sugar color of meat with rock sugar first, while in the south, we basically use soy sauce to adjust the color.

I usually stir-fry braised pork with sugar first, but I saw a friend leave a message saying, why is my braised pork bitter, with bad color and taste? The reason is that the temperature and degree are not well controlled when frying sugar, and the rock sugar is burnt, so the braised pork tastes bitter. For the convenience of everyone, let's have a braised pork without sugar. We only use soy sauce and soy sauce to color, and there are only a few ingredients. We will still offer you a braised pork with bright red color, fat but not greasy, which will make your appetite open!

Braised pork

Required ingredients: pork belly, about 600g onion, a ginger, 2-3 pieces of yellow rock sugar, 15g soy sauce, 2 tablespoons soy sauce, 2 tablespoons cooking wine, 2 tablespoons cooking oil and appropriate amount of hot water.

Production steps:

1. First of all, pay attention to the selection of braised pork. Choose pork belly with skin, such as a layer of fat and a layer of lean meat, commonly known as five layers of flowers and three layers.

2. Clean the pork belly, cut it into mahjong tiles with appropriate size, put it in a pot with cold water, boil it, skim off the floating foam on the surface, remove the pork belly, and put it on kitchen paper to absorb the surface moisture.

3. Cut the onion into sections, peel and slice the ginger, put a little cooking oil in the pot and heat it to 50% heat. Stir-fry onion and ginger slices with low fire, then add pork belly and stir-fry until fragrant.

4. Transfer soy sauce, soy sauce and cooking wine respectively, and then add yellow rock sugar.

5. Stir-fry until the pork belly becomes discolored, add hot water that has not touched the ingredients in the pot, and simmer for about 45 minutes after the fire is boiled.

6. When there is a little soup left in the pot, stir fry and collect the juice.

7. A red and bright, fat but not greasy braised pork is ready!

Tips:

This braised pork will taste sweeter. If you don't like it, reduce the amount of sugar and use small pieces of rock sugar. Careful friends may find that I didn't add salt to this dish, because soy sauce and soy sauce are salty, so there is no need to add salt, unless you have a particularly strong taste, you can add it as appropriate. You should add enough water to the stew at one time. Adding more water in the middle will affect the taste of this dish, so my principle is that more is better than less.