Braised pork is not blanched, the meat is very soft and melts in the mouth. The specific methods are as follows:

Food preparation: prepare fresh pork belly, chives, ginger, star anise, salt, cooking oil, soy sauce, rock sugar, chicken essence, etc.

method of work

Step 1: Wash the fresh pork belly with clear water, cut it into 2 cm square pieces, and soak it in light salt water for 1 hour to soak out the blood in the meat, thus reducing a large part of the fishy smell. Remove the pork belly pieces, rinse and drain. No need to blanch after soaking, the taste will not be old, and it will melt in the mouth after stewing.

Step 2: Pour an appropriate amount of oil into the pot, pour pork belly pieces when it is 60% hot, stir-fry slowly with low fire, and stir-fry excess fat oil, so that the braised pork can taste fat but not greasy.

Step 3: After the pork belly turns brown, add the onion, ginger slices and star anise to stir-fry until fragrant, pour in soy sauce and stir-fry until fragrant, then add a proper amount of rock sugar to stir-fry and color the pork belly. If the sugar is not fried well, you can use soy sauce instead.

Step 4: Pour the meat and soup in the pot into the casserole, then add appropriate amount of boiling water. After the fire boils, turn to low heat and continue stewing 1 hour.

Step 5, add salt and chicken essence to taste, turn on the fire to collect the juice, and when the soup is thick, turn off the fire and take out the pot, and the braised pork is ready.