1. When blanching, add onion, ginger and cooking wine to remove the fishy smell. After blanching, a lot of foam will be produced. Those are the blood foam produced by blood water, which will adhere to the surface of the pork belly, so after taking it out Rinse clean with warm water.

2. If you want to make braised pork fat but not greasy, there is another very important point, that is to stew for enough time, stew the pork belly until it is soft and rotten, and it will melt in your mouth naturally. Isn't it greasy? It's best to stew it in a casserole. Boiled meat is easier to digest, and the protein is hydrolyzed into amino acids and dissolved into the soup. The soup is not only delicious, but also rich in nutrients. Moreover, after 4 to 5 hours of stewing, the cholesterol content in the meat can be reduced by more than 50%.

Extended information:

Cooking skills:

1. Soak. Soaking it in water can remove the blood in the capillaries; adding some cooking wine to the water will make it easier for the meat fiber to absorb and remove the meaty smell. It is not advisable to soak the meat too much, otherwise the freshness will be lost. Generally, about 10 minutes will suffice.

2. Blanch the water. Cut the pork into pieces and boil it in hot water. After boiling, take it out and wash away the blood foam.

3. Firing. This is a critical step in braising. Be sure to cook slowly over low heat for more than 1 hour. In fact, in the final analysis, this classic dish with a strong sense of family affection may seem simple, but in fact the most important thing is the cooking time. The heat was not high enough and the meat was tough. If the heat is overcooked, the meat will be too soft and shapeless, which will seriously affect the final juice collection and presentation.

Reference: Baidu Encyclopedia-Braised Pork