Cooking braised pork is simple and simple, complicated and complicated. I learned it from a senior at first. The key is to fry brown meat. After several failures, I feel a little bit, but after all, the technology is unstable. Now my senior has gone to Tongji to cook, so I am busy with my study and don't bother. Later, I heard from a friend that the authentic braised pork does not need to fry the brown meat, but only needs soy sauce, cooking wine and sugar, just like the ultimate in martial arts. So I tried the simple and extreme method of braised pork.

Blanch pork belly with boiling water to remove dirt and cut it into mahjong tiles. For example, in a cold water pot, remember to boil the water without meat, skim off the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, roll it again, add white sugar (in fact, brown sugar, white sugar and rock sugar can be used, depending on personal materials), and cook slowly on low heat. At this time, you should pay attention to turning over to prevent the pan from sticking. Attached is the copy I did for you last weekend, haha.

Dumen braised pork

I didn't expect so many people to be good at braised pork. This dish is not only appetizing, but also cooked by myself. I learned braised pork from my mother, who is a master of Sichuan cuisine, and braised pork is different:

1. Heat the oil, add two spoonfuls of sugar and ginger slices, and stir-fry for a while.

2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.

3. Adding water will overflow the meat. Add a little soy sauce, salt, and China vinegar (two! ), four or five petals.

4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pot. I must cook braised pork once a month or two. Ginger is more delicious than meat. No, better than meat. :-)