"Braised pork" is a very popular dish. The main material is excellent pork belly or the tip of the back buttock. The practice is slightly different between the north and the south. The difference depends on the habit of using the old secondment color in the upper and southern regions, while the sugar color is used to enhance the color tone in the northern region, but the taste is very delicious. "Braised pork" pays attention to melting in the mouth, delicious, fat but not greasy. The key link of a dish depends on the selection of pot, materials, the solution of pork belly, the boiling and stewing time of fried sugar! When pork belly is cooked, water should be boiled and put into the pot. The efficacy of blanching depends on the bleeding water. If you put it in the pot too early, the meat will gradually ripen with the increase of temperature. Adding rice wine and ginger can remove the fishy smell in the meat, and the pork belly should be fried after blanching.

This purpose is to get rid of the plush in the flesh, and make the human fat in the meat quickly leach more tightly, and cook and fry the sugar color. Stir-fried sugar should be simmered slowly. If the fire is too big, it will easily become paste, so the fried sugar will turn black and bitter. Finally, add the color of soy sauce to ensure that the color is bright and contains sauce flavor. This dish mainly depends on stew, so it must be stewed with slow fire. It is very easy to spicy dry pot with a big fire. Braised pork is a dish in all the streets, which can be said to be the "peak" of pork home-cooked practice. Many people's favorite taste at home and "soup dishes" cooked by their mothers are probably all braised pork.

there is no objection to the selection of components for braised pork, and it must be the best pork belly with five flowers and three layers, which is also known to all. However, if you want to make braised pork more delicious as much as possible, another key link is also crucial, that is, try not to use long-term refrigerated meat as much as possible. Meat is not easy to go bad in the refrigerator, and the preservation time is greatly increased. However, in addition, the cell sap (juice) in the pig's body cells will turn into small frost. The longer the refrigeration time is, the more frost will be, and finally the somatic cells of raw pork will be punctured, resulting in a lot of outflow of juice and water, which will make some lean pork stewed in braised pork taste very firewood.

Braised pork is a traditional classic food in China. It tastes fat but not greasy, soft and sweet, and it is a very popular food. Braised pork is also rich in collagen, which is a delicious dish for beauty and skin extensibility. Braised pork tastes sweet and can't be eaten more. Patients with high blood sugar and high blood fat should eat it carefully. Pork belly is the most important material for braised pork, which is fat and thin, sweet and soft, and melts at the entrance. Braised pork is widely spread all over China, and it is a famous dish. This dish is widely spread, because the taste of different regions is different, and the way of cooking varies from place to place. Boil the meat first, so that the braised pork will not be so greasy, and that oil can also be used to fry a meat dish to accompany it. It can make the meat look tight, and it is not easy to disperse in the case of boiling soup. The pieces are beautiful.