Is there any remedy for adding too much dark soy sauce when cooking braised pork?

1. You can add some water, boil to lighten the meat color, repeat several times, wait until the meat color gradually lightens before seasoning. If the braised pork is bitter, it is usually because the fire is too high and the sugar is burnt, which naturally makes the taste bitter. When cooking braised pork, it is recommended to use a black bottom pot. It is best to observe the color and temperature of the sugar. After putting the sugar in, stir constantly so that the sugar is heated evenly and it will float in a while. Wait for the white color to completely change, silently count 3, then put the meat in, control the time, otherwise the sugar will burn. Others can be done in your own way.

2. Add white vinegar or white sugar: If the soy sauce is not too much, you can add some sugar or white vinegar to reduce the salty taste. Milk: You can add a small amount of milk to neutralize the taste of soy sauce. Add boiling water: You can add boiling water to dilute. It is recommended not to use cold water, it should be boiling water, and the vegetables may have been cooked. Add an entree: If there are any entrees left, adding more entrees is also a good way to neutralize the soy sauce. Braised pork is one of the hot dishes that is widely spread throughout China and is a famous popular dish. In fact, cooking braised pork is not complicated, but it is not easy to make braised pork that makes people drool. Since ancient times, many people have studied the secret recipe for cooking more delicious braised pork and accumulated a lot of experience. 3. Ingredients: pork belly, soy sauce, star anise, ginger, pepper, sesame oil, rock sugar, garlic, salt. Steps: Prepare ingredients, wash the pork belly and cut into mahjong tiles; heat the pot, add sesame oil, sauté the ginger slices, garlic, peppercorns, and star anise; add the pork belly and stir-fry until both sides are slightly burnt, add cooking wine or white wine, soy sauce, and rock sugar; Place in a casserole, add appropriate amount of boiling water, and simmer over low heat for one hour. Make sure to turn over frequently. On the one hand, the color is even, and on the other hand, the pig skin is prevented from sticking to the pan. Just sprinkle some pepper and salt before taking it out of the pan; serve and arrange it, and your appetite will be better. When adding sugar, turn up the heat. After adding the sugar, the soup will gradually thicken and you can lightly turn the meat. If you are afraid that you are not good enough and have minced meat, you can use a spoon to trap the soup and drink it down. After the sugar is added, the soup dries up quickly. The dish is done when the soup becomes thicker and oilier. The soup doesn't need to be too dry. The rice braised broth is out of this world.