The reason why braised pork is "dry" is not rosy and delicious. Generally speaking, it is dry, indicating that there is too little water and the temperature is wrong when pickling; The color is not red, maybe the sugar color is not enough; No, it means the oil content is too low; If it tastes bad, it means that the marinating time is short, or the bittern tastes too weak. Add sugar, or add a little "red rice flour" to remedy it. The purpose of this is to color the braised pork and make it red. Put pigskin or trotters (chicken feet are also acceptable) in the pot. After the fire is boiled, turn to medium heat, and remove the residue after the pigskin or trotters are marinated thoroughly. The purpose is to make the brine absorb enough gum and grease, increase the adsorption of brine and make the color of braised pork moist.

(The brine after brine is filtered with gauze to remove the residual meat residue, otherwise it is easy to spoil the brine. ) Finally, add salt to the brine and pay attention to the temperature. When braised pork, first boil it with high fire, and then simmer it with low fire for a while. Different ingredients have different simmering time. The purpose of this is to retain the water in the ingredients, and even if the water itself is not enough, it can absorb the water in the brine. Let the braised pork be moist, not dry and more tasty. Remember not to cook with a big fire all the time. Braised pork is not only cooked, but also delicious. It needs to be simmered for a while. Let the ingredients absorb the salt and water in the brine. Keratin and oil in brine can increase adsorption, making braised pork ruddy and attractive, not only beautiful, but also delicious.

If you want to keep the color of the pickled food unchanged for a long time and keep the color bright, you can brush a layer of oil after the food is pickled. Don't seal the plastic wrap immediately after brushing, and seal it when the temperature drops slightly, otherwise patches will easily appear on the surface, which will have a great impact on the appearance of dishes. After the plastic wrap is sealed, you can use a bamboo stick and insert some small holes in it, which will be more convenient for ventilation. No matter how good the brine is, some changes will occur after the ingredients are pickled, and there will be some odor and impurities in it. So these impurities must be removed after pickling. You can boil the brine again first.

Every once in a while, add water and chicken blood to the salt water and stir well. Let stand and boil again, and then remove impurities. Another method is to pound a proper amount of pure lean meat into minced meat, mix it with water, and then pour it into salt water. After boiling, skim off the floating foam, and the salt water can be better preserved. There are also different kinds of brine, such as stewed beef offal, stewed rabbit, duck and goose, stewed pig offal and pork and chicken, which should not be mixed together, otherwise the taste will be greatly affected. When marinating bean products, you can use pig brine and chicken brine, but you must not put them in again after marinating.