When making braised pork at home and want the meat to be tender and tender, what are the steps that cannot be omitted?

Braised pork is the name of different regions in the north and south. There are similar dishes all over the country. Braised pork with dried plums and vegetables in Jiangsu and Zhejiang, steamed pork with taro in Guangdong, and salted braised pork in Sichuan are all this dish. Among them, the best one in the country is the braised pork in Northeast China. The meat is long-grown, fat but not greasy. Sichuan's salty roasted white rice is extremely fragrant and special because of the use of bean sprouts. The editor will introduce to you how to make authentic salty roasted white fat without being greasy.

Ingredients: 250g pork belly with skin, 150g bean sprouts, 10g cooking wine, 4 pickled peppers, 10g sugar, 1g MSG, 1g refined salt, 10g soy sauce, 15g tempeh , 500 grams of cooking oil (consumption 10 grams)

Production process:

1. Scrape the pork clean, put it into a cold water pot and cook until it is raw, take it out and keep it hot. Apply sugar color to the surface of the meat skin.

2. Wash the bean sprouts and cut into 1 cm long sections. Cut the pickled peppers into horse ear shapes.

3. Fry the pork in an oil pan with 70% oil temperature (skin removal). When the skin becomes wrinkled and turns brown, take it out and soak it in hot soup until the skin softens. Then cut the meat into slices 12 cm long, 3 cm wide and 0.15 cm thick.

4. Spread the meat slices flat and put them into a steaming bowl, place the meat skin down into a book shape, add the pickled peppers and black beans, mix the salt, soy sauce, sugar color and MSG thoroughly, pour it into the bowl and cover it. Add the bean sprouts and steam them in a steamer until soft and cooked.

5. Take out the steaming bowl, flip it over and place it on a plate.

Key points in production:

1. Cook meat until it is raw. Apply the sugar color while it is hot, and apply the sugar color evenly to avoid spots on the skin after the skin is peeled off (fried). Skin running is also called oil running. Use less oil to avoid burns.

2. Steam over high heat for a long time, and there should be enough water in the steamer.

3. The meat slices should be of sufficient length and even in thickness.

4. This dish is soft, fragrant, fat but not greasy. It is a typical traditional Sichuan dish. It embodies the seasoning effect of bean sprouts, a unique condiment of Sichuan cuisine, and is widely marketed.