Yes! Yesterday was my wife's birthday, and I planned to go out and find a better restaurant to eat. Who would have thought that the weather was bad and it kept snowing? I decided to eat at home because the child was too young to catch a cold. I decided to cook an old-fashioned braised pork for my wife myself. Braised pork has moderate sweetness, crisp outside and tender inside, which is the favorite of the whole family. Today, I'd like to share with you the specific method of my old-fashioned braised pork.

Whether the time-honored braised pork is delicious or not depends on the choice of ingredients. Generally, the best tenderloin is selected, and the ingredients are relatively simple, mainly pork, carrots, green onions, ginger, coriander, sugar, rice vinegar and so on. I ran to three supermarkets in a row and didn't buy tenderloin. In the end, I had to use hind leg meat. At first, I was worried that the braised pork made from this meat was not authentic. I didn't expect to wait for me to move after I finished it.

Old fashioned braised pork

Old fashioned braised pork

1. After buying pork, soak it in salt water for 20 minutes, then rinse it for three times, then slice the pork, add proper amount of cooking wine, thirteen spices, tobacco and a small amount of soy sauce in turn, stir well, and marinate it for 15 minutes to taste.

2. Pour the wide oil into the pot, then heat it to 40% heat with high fire, add pork slices, turn to low heat and slowly fry until it is solidified, and take out the oil control for later use.

3. Add a proper amount of sugar and rice vinegar to a small bowl and stir well to make sweet and sour juice. Cut carrot, green onion and ginger into filaments in turn.

4. Heat the oil in the pot to 70% heat, add the previously fried meat slices and fry them again until the surface of the meat slices is golden yellow.

5. Leave a little base oil in the pot, then add the chopped three shreds, namely shredded carrot, shredded onion and shredded ginger, stir-fry over high fire, then pour in the prepared sweet and sour juice and a little water starch to thicken, cook until the soup is thick, pour in the fried meat slices, stir-fry evenly, sprinkle with coriander segments, and serve. It is more beautiful to decorate with leek leaves.

Finally, a few points are summarized: 1. Old-fashioned braised pork is best to choose first-class tenderloin, or use hind leg meat, which tastes good, but there is white meat on the hind leg meat, which is not convenient for slicing. It's better to fry the sliced meat once, so it's more crisp. 3. Friends who don't like acid can reduce the amount of vinegar appropriately. The braised pork made from hind leg meat was unexpectedly delicious.