This braised pork, the most important thing is to choose meat. Meat needs pork belly, and the area around Suzhou and Shanghai is called "rib meat", which is actually a boneless rib. Rib meat should be picked with fine and fat, and good rib meat can be sandwiched with nearly ten layers, also called "sandwich meat"; The quality is a little worse, only four or five layers are sandwiched; A little worse, a layer of skin, a layer of fat, a layer of lean meat, is gone. Even poor meat is exquisite, depending on whether there is more fat meat or lean meat. If there is more lean meat, it can be barely. On the other hand, you must not choose. The ten-story rib mentioned above is more expensive than the big row and the loin. And unless you know the stall owner and agree to keep it for you the next day, you must hurry up; This kind of good thing is loved by everyone, and it is said that there are only two good ribs on a pig, which together just burn a bowl. Pork belly, in fact, is the most nutritious meat in pigs. West Renye Fang likes it very much, so much so that on August 12th last year, Mexico imposed a 10% tariff on pork belly in the United States, because the export volume was too large. Some people say that using butt-pointed meat is just "cooking pork with soy sauce", not braised pork in the real sense. 　

Don't buy too little meat, two to three kilograms is better. If there are few people, you can't "reduce it in proportion". If you cook this dish with half a catty of meat, I can guarantee that you will never cook it well. If people can't eat it once, they can actually serve it out, put it in the refrigerator for quick freezing and eat it in a few days. The meat should be washed and cut into squares the size of mahjong tiles. Don't cut the meat too small, too small to shrink and be fragile, and it's no longer attractive. After cutting, immerse in cold water and put half a cup of cooking wine in the water. Soaking in water can remove blood from capillaries; Adding wine to water is easy to absorb meat fiber and remove meat smell. Meat should not be soaked more, and if it is soaked more, the umami will be lost. Generally, it can be soaked for about 15 minutes. 　

Braised pork is a dish, and water is the most particular. Put the water well at once, don't burn it dry, add some more water. Some books say to add a small bowl and a small bowl. I have tried it, and the effect is definitely not as good as my cooking method. Even if you really need to add water, remember to add boiling water, remember, remember. We need to find a big pot, wash the meat again and put it in. The water should immerse the meat and rise more than two inches.

Some people, when cooking braised pork, fry it first. My good wife often says that it's a poor family's cooking method. When the meat is fried in oil, it won't shrink but it won't crisp, the oil won't go away, and the meat is hard, so everyone can eat a few pieces less. Some restaurants also cook like this because it takes a short time and looks good, but when it comes to eating, it's hard to compliment. 　

The braised pork I want to talk about is pure and pure, without any formalities that should not be done, and without any seasonings that will cause "braised pork to be ambiguous".

Add water to the pot, light it, turn the fire to the maximum, add cooking wine to the water, and add half a spoon of vinegar. Putting vinegar can make the meat fluffy and easier to burn crisp; My good woman put dried hawthorn, which has better effect and more fragrance, but it is not easy to get. After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat pieces roll, a layer of black and red impurities will float on the water. This layer of impurities is boiled blood, which is called "Fa" by Shanghainese. This is a unique word in Shanghai dialect. No one knows how to write it, except that it should be pronounced "felling". To remove these impurities, there is also a special word in Shanghai dialect called "Pifa", which means to sink the impurities with a spoon. It's not easy to "break the law", those impurities will stick to the spoon. You need to prepare a small bowl of cold water in advance, and every time you sink it, soak the spoon in cold water to wash it. The "fa" has to be "uncovered" several times, and the sticky on the side of the pot has to be removed. 　

Boil with a large fire for about half an hour, and you can use a small fire. The size of the fire is based on the fact that the water surface is not boiling, which is called "simmering". Well, it takes at least an hour. The longer it takes, the better it tastes. Braised pork, don't burn in a hurry, what you want is this slow effort. You should have a look at it from time to time, and be careful that the soup will be dried up. Of course, it is not necessarily a bad thing for the soup to be dried up. In the south street of Taicang City, there used to be a chef named Nide, who cooked the braised pork until the soup was dry and the fat was separated from the thin. As a result, he accidentally invented Taicang pork floss. 　

The meat should be cooked with chopsticks, then put it in an iron wok and cook it with the lid open. At this time, it is necessary to put soy sauce. If soy sauce is put too early, the meat will not burn crisp when it touches salt, and it will be put too late. Only the outer meat is dyed and cannot be tasted. As for the fire, it's a little bigger than when it was just "simmered", but it doesn't need to be opened too much, because the meat is rotten now, and if the fire is too big, it will boil the meat. 　

Soy sauce should be dark in color but not too salty. Cantonese cuisine is divided into soy sauce and soy sauce. Soy sauce is actually caramelized, which is what we want. Light soy sauce, on the other hand, is light and salty, so it can't be used. In fact, you can use Shanghai soy sauce to cook Suzhou and Shanghai dishes. There is a "Seagull Extra Thick Soy Sauce", which is good. In this way, if you cook for another half an hour, the water in the pot will be almost the same. At this time, we have to put sugar. Sugar, dare to put it, be willing to put it. The amount of sugar is about one or two sugars per catty of meat, and it is best to use rock sugar as the sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to cooking this dish. Rock candy is big, so you should break it in advance.

When putting sugar, turn on the fire. After adding sugar, the soup will gradually thicken, so you can gently turn the meat pieces. If you are afraid that you are not good at it and you are worried about breaking the meat pieces, you can sink the soup with a spoon and pour it down. After the sugar is put in, the soup can be dried up quickly, so don't leave. If the fragrance is really attractive, you can dip a little soup to relieve your appetite first. When the soup becomes thicker and shiny, this dish will be cooked, and the soup need not be cooked too dry. Braised pork soup with bibimbap is the best in the world.