Add some hawthorn slices: In the stewing of braised pork, add a small amount of hawthorn slices (add three to five slices of dry hawthorn on the good), you can make the braised pork sweet with a little bit of natural acidity, sweet and sour eating more appetizing, hawthorn slices contain enzymes and acidic substances that can promote the decomposition of meat proteins and fats, so that the braised pork cooked and softened faster, but also to solve the grease, help digestion.

Release salt in the pot: when stewing braised pork, if you add salt at the beginning, the salt will accelerate the protein coagulation inside the braised pork, so that the braised pork is not easy to cook. So braised pork should be put in the pot when the salt, this time to put salt can play a role in flavoring, but also can make the braised pork cooked more rotten, melt in the mouth.

Expanded Information:

Note:

Braised pork is suitable for people with deficiency of yin, dizziness, anemia, dry cough without phlegm in the elderly, dry stools and malnutrition.

Red meat is not recommended for people with heavy dampness and heat, phlegm and dampness, and thick and greasy tongue.

High blood pressure, cardiovascular disease, gout, kidney disease patients and peptic ulcer patients should eat red meat.

Braised meat is acidic food, in order to maintain a balanced diet, it is appropriate to cook with some beans and vegetables and other alkaline foods, such as potatoes, radish, kelp, cabbage, taro, lotus root, fungus, tofu and so on.

Baidu Encyclopedia - Braised Pork