The first type: honey braised pork

Cut the purchased pork belly into chunks and marinate it in cooking wine to remove the fishy smell of the pork. After marinating, heat the oil in the pan and stir-fry the pork belly until the surface is golden brown. Do not cook for too long to prevent it from scorching. Then pour the tomato sauce and honey sauce into the pot, stir-fry, then add soy sauce, stir-fry over high heat to reduce the juice, and take the honey-braised pork out of the pot.

Second type: Northern braised pork

The taste of braised pork in different places is different. For example, northern braised pork is salty. Although the cooking method is similar to other braised pork recipes, northern braised pork is usually added with a few blooming eggs, which is delicious. First marinate the pork in cooking wine, green onions and ginger slices. This will make the pork chewier and firmer. Heat the pot, add onion, ginger, garlic, star anise and chili into the pot and stir-fry until fragrant. Add braised pork with light soy sauce and continue to stir-fry. After the braised pork changes color, add sugar and stir-fry. Pour minced water into the pot and mix with the meat, and the pre-cooked eggs, mark with a knife, add chicken essence and other condiments, reduce the juice over high heat, simmer over low heat, wait for a while, and an authentic northern braised pork is ready .

Third option: Shanghai Braised Pork

Shanghai’s braised pork is famous for its sweet taste, and quail eggs are a must-have. Clean the quail eggs, put them in a pot of cold water and bring to a boil, then turn off the heat and simmer for more than five minutes. Put the pork belly in a pot and bring to a boil over high heat. Cut the pork belly into pieces and remove the shells from the quail eggs. Deep-fry the quail eggs in a hot pan until the surface of the quail eggs is golden brown, remove and set aside. Add the remaining oil in the pot to the rock sugar and simmer slowly until the sugar in the pot turns into caramel color. Pour in the pork belly and stir-fry until the sugar is coated on the pork belly. Add water, bring to a boil over high heat, add ginger, star anise, Sichuan peppercorns, cinnamon, dried chili peppers, chives, soy sauce and cooking wine, cover and then reduce to low heat and simmer. Add the quail eggs and salt, simmer for a while, reduce the juice over high heat, and take the Shanghai braised pork out of the pot.

The fourth type: Potato Braised Pork

Potato Braised Pork, a traditional Chinese dish, is tender, crispy and easy to cook. Cut the pork belly into pieces, add shredded ginger, soak in cold water and set aside. Chop potatoes, garlic, and ginger slices and set aside. Put the meat into cold water, bring to a boil and filter out the blood. Heat oil, add ginger slices and garlic slices, saute until fragrant. Pour the meat back into the pot, stir-fry for a while, add dark soy sauce and mature vinegar, and continue stir-frying. Add potatoes, stir-fry for a while, add some boiled water, and simmer for a while. Add sugar and simmer over low heat until the pork belly and potatoes are cooked until tender.

The fifth type: Mao’s braised pork

Mao’s braised pork belongs to Hunan cuisine and is one of the common home-cooked dishes. Mao's braised pork is made from half-lean and half-fat pork, cut into well-proportioned pieces, and then cooked with high-quality soy sauce and a small amount of sugar. It has a golden color and a sweet but not greasy taste. The biggest difference between Mao's braised pork and other braised pork is that it does not add a drop of soy sauce and has less fat and cholesterol content. In the final step of collecting the juice, add the garlic and stir-fry briefly to collect the juice. Never mind that Mr. Mao Zedong also loved this dish.

Type Six: Sichuan Spicy Braised Pork

Friends who love spicy food must learn this Sichuan Spicy Braised Pork. In Sichuan, people don’t like anything spicy, so they basically stew a lot of spicy food. Even this braised pork dish is spicy. Heat the oil, add two tablespoons of sugar and sliced ??ginger and stir-fry for a while. Fry the meat until it turns yellow, add water to cover the meat, add soy sauce, salt, MSG, vinegar and other condiments, add spicy sauce, simmer for a while, and add some vegetables, potatoes, radishes, etc. before serving. Yes, pour the juice from the pot onto the meat after it comes out of the pot, and the authentic Sichuan spicy braised pork is ready.