As Chaoshan people, they still have a say in the production of braised pork. The soul of braised pork lies in the taste of the marinade. Of course, the choice of meat is also very important. Fresh and tender meat is preferred, because it will taste bad if it is too old, so it can't be melted in the mouth.

So, how to choose the marinade of braised pork?

First of all, prepare two or three star anises and a few onions. This is where the halogen fragrance lies. Star anise has a strong flavor, so don't use too much. Secondly, prepare a few fragrant leaves to increase the aroma of braised pork. Then prepare a piece of ginger, preferably a large piece of ginger, which is better to remove the smell of pork and refresh it. Slice the ginger for later use. Then prepare some cinnamon, just two or three pieces, and prepare the right amount according to the amount of meat. Soaking some mushrooms can increase the aroma of braised pork, prepare some rock sugar, and increase the color and sweetness. Soy sauce, soy sauce and cooking wine need to be prepared.

Next, teach you how to braised pork.

First of all, I usually choose pork belly with fat and thin, which looks better. Wash the pork belly, boil water in the pot, add a few slices of ginger and a spoonful of cooking wine to remove the fishy smell, blanch until the pork belly is fully cooked, poke it with chopsticks, and the meat is cooked without blood. Take out the cold water, rinse it, put it in a pot, add the soy sauce and the soy sauce according to the ratio of 1:2, such as a spoon, one spoon of soy sauce and two spoons of soy sauce, the soy sauce is salty, which can be slightly less, then pour a proper amount of boiling water into the pork belly, then add the star anise, fragrant leaves, several slices of ginger, cinnamon and mushrooms prepared earlier, throw a few pieces of rock sugar, and add a few pieces of sugar. Then add two teaspoons of cooking wine. Cover and cook for an hour, during which the meat should be turned several times to make it evenly colored and prevent the bottom from being burnt. After one hour, the braised pork is finished, and then it is cut into pieces after cooling. When the overheated meat is cut, it cannot be cut into pieces and is easy to spread. After cutting into pieces, set the plate, and the remaining marinade can be poured on the meat.

This is the process from the preparation of braised pork to the marinating. You can also try to make a braised pork yourself and share it with your family and friends.