1. Choose the right materials: braised pork is not greasy to a great extent, which depends on the material selection. Braised pork must be pork belly with skin, and it must be pork belly. The pork belly in this part is just fat and thin, which is called the pork belly selected above. In terms of taste, the next five flowers can reach five flowers and three layers, which are fat and thin, and the taste will be better.

2. blanching: the pork belly must be blanched before cooking, and the whole pork belly should be put into the pot as much as possible in the process of blanching, because it is easier to remove an extra layer of hair from the skin after stewing. In the water, in fact, the time is not easy to be too long. When the meat is discolored, it is basically ok.

3. Stir-fry before stewing: Before cooking braised pork, stir-fry the excess oil in the pork belly. Pay attention to stir-fry it slowly with a small fire, and then use a spatula to press the pork belly slightly during the frying process, which is more conducive to the fat oil to flow out. While stir-frying, you can first put a little oil in it.