In braised pork, the loss of brine will be reduced. If it is used at home, some new water should be added after two brines. If it is a store, new water will be added basically every day to maintain the daily amount of brine at the same standard. . The new water added can be the old soup made from bones, or fresh water can be added directly. Whether it is used at home or in a store, from the perspective of brine maintenance, there are several conditions where new water must be added.

First: Add according to the amount of brine, so that the brine can cover the meat by at least 5 cm. When adding water, it is best to add it before the ingredients are added to the pot, so that it is easier to calculate the amount of spices. It is best to add enough water at once before braising the meat to avoid adding new water during the braising process, because as long as new water is added, spices and salt must also be added, which makes the operation relatively troublesome.

Second: Add new water after the color of the brine becomes darker. Generally speaking, the longer the brine is used, the darker it becomes. When soy sauce, dark soy sauce, etc. are not added, the darker and black color of the brine is the result of the caramelization of the sugar in the brine. At this time, part of the brine can be poured out, and the color will return to normal after adding new water to dilute it. And if the brine turns black due to the addition of soy sauce, dark soy sauce, etc., it will not change even if new water is added.

Third: Add new water when the brine is thick. There are several reasons why brine is sticky. The first is that there is too much blood powder in the brine, causing the brine to be sticky. In this case, the brine can only be cleaned, and adding new water is useless; the second is that the brine has been lost too much and has become sticky. At this time, new water can be added to dilute the brine; the third is brine. Foods with high colloid content, such as chicken feet, pig's trotters, and duck feet, cause the brine to become sticky. In this case, the brine becomes viscous and new water can be added to dilute it. If the brine is too thick and not diluted, it will easily cause the pot to become sticky. At the same time, a layer of sticky paste will adhere to the surface of the braised meat, which will affect the appearance of the dish.

Fourth: No matter what the circumstances, scoop out 3/4 of the top brine every week, and pour out the remaining 1/4 of the bottom brine together with the impurities at the bottom of the pot. Then add new water to the original brine volume to achieve the purpose of cleaning the brine and keeping the brine clean.

Fifth: and the most important point, reduce the nitrite content in brine. The salt content in brine is relatively high. After a long period of brine burning, a small amount of nitrite will be produced in the brine. In order to reduce the concentration of nitrite in brine, we need to frequently add new water to dilute it.

Finally, no matter how you add water, try not to add it halfway through the braised pork. If you have to add new water, whether it is old soup or fresh water, it must be added after boiling. It is strictly forbidden to add cold water during the process of braised pork.