When cooking braised pork, don't stew it with water and beer, but add some yellow wine, which is soft, glutinous and odorless.

Braised pork is a famous home-cooked dish, which is sweet, soft and instant in the mouth. Braised pork is made of fat and thin pork belly, which is not liked by most people at ordinary times, but it is fat but not greasy and tastes good. I believe that friends who like to eat braised pork will try to make it in various ways. Each family has its own unique secret recipe and can do it according to their own preferences. However, if you want to make a successful braised pork, we still need to master the basic tips.

For example, do pork belly need to be blanched or pickled in advance? As well as some problems that need to be paid attention to when frying sugar, you don't have to worry. I will write down the production methods and tips in detail in the recipe. As long as you follow the recipe carefully, you can make it successful. The braised pork made with pork belly is not only delicious, but also has very high nutritional value, which has a good effect on tonifying kidney and nourishing blood, nourishing yin and moistening dryness after delivery, so we should also eat pork belly properly at ordinary times.

Braised pork:

Spare ingredients: 5g pork belly with skin, appropriate amount of oil, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of rock sugar, appropriate amount of soy sauce, appropriate amount of yellow wine, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of fragrant leaves and appropriate amount of dried hawthorn;

production process: step one, firstly, rinse the pork belly with skin with clean water, put it in clean water, add cooking wine and soak it for 2 minutes;

Step 2, after the time difference is not too long, add water to the pot, add a few slices of ginger, and put the soaked pork belly in;

Step 3: Boil the pork belly until it changes color, take it out and rinse it with running water, and then cut the meat into pieces with uniform size;

Step 4, after the wok is heated, directly put the chopped pork belly into the wok without putting oil, stir-fry until the pork belly turns slightly discolored and oily, and then take out the pork belly;

Step 5, heat the pork belly oil again, chop the rock sugar into fine powder, put it in a pot, and stir-fry it slowly with low fire;

step 6, when the color of the rock candy becomes darker, add the pork belly pieces that have been fried in advance and stir fry;

Step 7, add soy sauce, pour the yellow wine without ingredients, stir-fry evenly, and add star anise, cinnamon, fragrant leaves and dried hawthorn;

Step 8: After the fire boils, turn to low fire and simmer slowly. The size of the fire is subject to the fact that the yellow rice wine is not boiling, and it can be served in about one and a half hours.

Cooking tips: 1. Dry-fry the pork belly pieces in the pot first, in order to stir-fry the fat oil, so that the braised pork will not feel greasy. It is a very correct choice to stir-fry the sugar color with rock sugar, which is high in purity and sweet in taste, and the braised pork made is more delicious.

2. I believe everyone can see that my braised pork is different from the usual practice. Instead of adding a drop of water, I choose to stew it with yellow wine. Yellow wine is a very good auxiliary material. When cooking meat dishes, adding a little bit can remove the fishy smell and increase the freshness. So when cooking braised pork, don't stew it with water and beer. Instead, add some yellow wine and soft glutinous rice.

3. The authentic method of braised pork, sweet, soft and waxy, melts in the mouth, appetizing and eating, which is loved by family members.