The best place to cook braised pork is pork belly, which is divided into five flowers, five flowers in the middle and five flowers in the bottom. 1, the five flowers on it are the meat near the ribs, also known as ribs. That is, when the ribs are removed, this branch of pork belly is picked out. So this branch will have more pork belly and less lean meat. In terms of taste, there is more fat in pork belly, and the taste of lean meat is firewood. 2. Zhongwuhua is the thickest pork belly in pigs, and it is pork belly if it is not obvious to rebound by hand. Because it is thicker, the taste will be slightly harder. 3. The next five flowers are pig's belly and pork belly. This part of the pork belly is just right between fat and thin, which is the pork belly selected above. In terms of taste, the next five flowers can reach five flowers and three layers, and the taste will be better. The fat and lean meat of the next five flowers are very uniform, which is suitable for cooking and braised pork.

Tips for making braised pork 1. The choice of braised pork is very important. You must choose the real five layers of pork belly, one layer of skin, one layer of fat, one layer of thin, one layer of fat and one layer of thin. 2. Before frying braised pork, it's best to fry it before stewing it, and don't put too much oil when frying it, so that braised pork will be fat but not greasy. 3. After the pork belly is evenly colored, add enough water at one time. The amount of water should not exceed the pork belly. After the fire boils, turn to low heat and simmer slowly, so that the meat is fully stewed. Put less water, it is easy to paste the pot. If you add water halfway, it will affect the taste of meat. Many people like to add water to braised pork, which is the reason why it is not delicious.