1 to ensure the glue quality of brine.

Brine is very important to make the color of braised pork last longer. In the process of making braised pork, we must ensure that the quality of glue in brine is enough and the amount of brine and brine is equal. We can't just marinate a small amount of food in a large pot of brine, so the gum in the brine is obviously insufficient and the color of braised pork can't be protected.

2. Braised pork should be simmered.

If you want to keep the color of braised pork longer, you must not cook it with a big fire. The process of cooking in a big fire will consume brine. Too fast consumption of brine will easily lead to dehydration of the finished product, and the dry wood of the marinated food is not conducive to maintaining the color of braised pork.

3, braised pork out of the pot to avoid direct sunlight

After the braised pork is out of the pot, it is necessary to minimize the loss of water in the braised pork and avoid strong wind or direct sunlight. Braised pork can be brushed with a little oil, then covered with clean gauze, cooled in the freezer and taken out, which can keep braised pork from discoloring.