First of all, choosing high-quality meat is the key to ensure the taste of braised pork. The best choice is to choose pork belly, because it is fat and thin, and the cooked taste is more delicious. Cut the pork belly into square pieces, the size depends on personal taste. Then put it in a boiling water pot and blanch it to remove the blood, and take it out for later use.
Secondly, frying sugar color is an indispensable step in the production of braised pork. Pour a little oil into the pot, add a proper amount of rock sugar or white sugar, and slowly stir-fry until caramel color. At this time, add a proper amount of boiling water immediately and stir it evenly with a shovel to make the sugar color and hot water mix evenly.
Step 3: Pour the blanched pork belly into the pot and cook it with the sugar juice. In the process of cooking, the meat will become more bright red under the action of sugar juice, and at the same time it will gradually become brittle and rotten. Add appropriate amount of soy sauce and soy sauce, pigment and seasoning.
Step 4: Add ginger slices, onion slices and cooking wine, cover the pot, and simmer for about 40 minutes. In the process of cooking, the fat in the meat will be forced out slowly, making the braised pork fat but not greasy. At this time, you can open the pot cover, add appropriate amount of salt, chicken essence and other seasonings, and cook for about 10 minutes.
Finally, put the braised pork into a dish and sprinkle with chopped green onion or coriander as a decoration. A delicious braised pork is ready. In the process of baking, mastering the skills of frying sugar color, cooking time and temperature, and the treatment method of meat quality are the keys to burning fat without being greasy with braised pork.