First, use soup stock. The reason why braised pork is not fragrant is mostly that the brine is not fragrant enough, so the first reason is to find the brine, which needs a lot of old soup as the base soup. There is a simple reason. Cooked vegetables in soup stock and stewed vegetables in water are two different flavors, and so is brine. So hanging a pot of fragrant milky old soup is the basic meaning.

Second, increase the content of collagen. The reason why braised pork is not fragrant is that the collagen content in the soup is insufficient. The higher the content of collagen, the more umami substances will be produced when it is dissolved with halogen products, so the halogen products will be more fragrant and delicious. The way to increase collagen content is to add some ingredients such as pig bone, pig skin and old chicken.

Third, rational use of spices. The reason why braised pork is not fragrant also benefits from the use and proportion of spices. Of course, everyone has their own brine formula. However, to understand the characteristics and flavor types of spices, proper addition can eliminate differences and enhance the flavor of marinated products.

Fourth, the raw materials are fresh. Fresh ingredients are far more delicious than frozen products, which is the most basic knowledge. Just like the local pork and chicken we used to eat, we can make delicious food without too much seasoning, which depends largely on the quality of ingredients. Fresh ingredients are the first principle. The freshness of quick-frozen ingredients is greatly affected by quick-freezing, thawing and transportation, which may have odor and be troublesome to handle, so try to avoid using chilled or frozen ingredients to make braised pork.

Fifth, increase the oil content. There is inevitably no smell of cooked food precipitated by oil in brine. The heavier the brine or miso soup, the more oil will precipitate (float). When curing, these oils will increase the aroma of ingredients, lock the temperature of brine, and make ingredients soak in more umami substances such as amino acids.

Sixth, a small amount of additives. Although we avoid talking about meat flavoring agents, such as maltol, meat treasure king, bone marrow extract, etc., it does not mean that there are no such substances in cooked food, but they should be added in strict accordance with the prescribed standards and cannot be operated illegally. Additives prohibited by the state cannot be used, and flavoring agents allowed to be used must be controlled within the scope of reasonable use and cannot be used excessively. Otherwise, it will cause food safety accidents, and the loss will outweigh the gain.