Braised pork is simply a match ah, potatoes to absorb the meat juice, rich sticky dense, glutinous, sandy, white radish water boil Yu remove radish flavor into the braised pork, radish sweet and meat rich complement each other, carrots and braised pork with the absorption of grease, sweet. Frying the garlic and braised pork together, garlic change sand sticky, full of thick juice, braised pork has garlic flavor. In addition, braised pork can also be used with dried bean curd, dried radish, dried tofu, dried lily pads, tiger eggs, hard-boiled eggs, sweet potatoes, pumpkin, dried fish, dried shrimp, tea tree mushrooms, shiitake mushrooms, oily tofu, bean curd, and so on, which can absorb the meat juice and make the originally bland flavor become rich, or dried fish, dried shrimp, mushrooms and vegetables to transfer their own flavor to the meat, so that the meat becomes fat and not greasy, with the flavor of seafood, mushroom aroma.