Pork is the most common meat in life. Whether it is fried or stuffy, it is delicious.

What makes my mouth water the most is braised pork! ! !

If I choose only one dish in Chinese food, I will not hesitate to choose braised pork.

This dish is really ordinary, almost every household can cook it, and it is indispensable for holidays or entertaining guests.

There is a famous spokesman for braised pork: Su Shi.

Su Shi also wrote a poem "Ode to Pork" for braised pork: "The pot is washed clean and can't afford to pump without water. Don't rush him when he is mature. When the temperature is enough, he will be beautiful ... "

Braised pork is really as popular as its name suggests. There are many ways to do it alone, such as Sue's braised pork and our braised pork ... many of them are dazzling.

Its appearance is full of color and fragrance, which can always easily arouse people's appetite. Some people even encounter braised pork, and other dishes have to be pulled aside.

The first time I cooked braised pork, I struggled for a long time, hard and firewood. I also specifically asked my grandmother how to make braised pork melt in my mouth. The meat is soft and waxy.

Share it with everyone today ~

My ability is limited, I can only cook the most basic version of braised pork. To sum up, there are four steps: one scalding, two frying, three cooking and four burning.

Blanch the water to remove impurities.

You can remove the oil when frying.

Sweet fragrance comes from sugar.

Combustion depends on time.

The most important of the four steps is the "burning" step. The heat must be well controlled, and too little time will affect the taste.

The braised pork made in this way is red and bright in color, sweet and palatable in taste, fat but not greasy!

A bowl of braised pork with steaming white rice is really stuttering with happiness.

food

500g pork belly, 3 slices of ginger, 2 onions, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of yellow wine, 2 tablespoons of rock sugar, oil, water and cooked white sesame seeds.

working methods

1. Cut pork belly into equal parts, and slice ginger and onion.

2. Blanch the pork belly, take it out and drain it aside for later use.

3. Pour some oil into the pot. When the oil is hot, add pork belly and stir-fry until fragrant. Then put it aside.

4. Add rock sugar and appropriate amount of water to the pot, stir-fry until it turns reddish brown, then pour in the fried pork belly and stir-fry evenly.

5. Add warm water without mince. After the fire boils, add onion ginger, yellow wine, soy sauce and soy sauce. Cover the pot and stew for about 45 minutes, stir-fry several times in the middle.

6. After stir-frying, add warm water without pork belly and boil over high fire. After boiling, add onion, ginger, yellow wine, soy sauce and soy sauce and stir well. Then cover and simmer for about 45 minutes. (Be sure to stir fry several times in the middle to prevent the pan from sticking. )

After 7.45 minutes, collect the juice with fire until it is thick, which takes about 15 minutes.

8. After collecting the juice, hold the plate and make the final decoration. For beauty and taste, finally sprinkle with cooked white sesame seeds.

Braised pork is not only delicious, but also nutritious. Although it looks greasy, this kind of happiness of eating meat must come occasionally.

After reading a simple tutorial, do you want to show your skills?

Try to make it once and taste my grandmother's exclusive secret recipe ~