Grandpa was not stingy when he was in charge of money, because he was really poor at that time. I only remember that every time I can eat braised pork, I am the happiest. It's no exaggeration to have a happy meal of braised pork for two days. I also told my friends that my grandmother cooked braised pork for me today. Say that finish and run, for fear that they will follow. Now you can't eat braised pork like that anymore. There are many reasons. In my childhood world, braised pork should be the best food.

At that time, grandma used to cook on the stove, and the braised pork in a large pot was absolutely delicious. Sweet and fragrant, the soup is thick, and it melts at the entrance and is in place! Are you going to drool? Then I'll tell you about my grandmother's braised pork.

materials: pork belly, ginger, cooking wine, soy sauce, vinegar, salt, cooking oil, chives, monosodium glutamate, sugar, chives

methods:

step one, pork belly is well treated, and the pork slices are scraped again with a knife and washed. Cut into pieces and don't remove the skin. Peel and wash ginger and cut into slices. Wash and chop shallots

Step 2, pour cooking oil into the pot, heat the oil, stir-fry ginger and pork together, and stir-fry until the pork becomes discolored, and the fat oil bursts out, and the smell of meat can be gradually smelled

Step 3, add salt, soy sauce, cooking wine and vinegar, and stir-fry fully again. Stir-fry constantly to make the ingredients fully tasty. At this point, you will see that the meat has shrunk

Step 4, add clean water, submerge the pork and wait a little longer. Cover the pot and cook until the water boils, turn to medium heat and cook slowly

Step 5, stir fry twice in the middle, but don't always open the pot. Cover the pot and cook slowly, which takes about half an hour to forty minutes

Step 6, when there is not much soup left, the meat should be ready. Just stick it with chopsticks and you can easily stick it into the meat.

Step 7, add sugar and stir fry, then add monosodium glutamate and stir fry. Then collect the juice on the fire, leave some soup, turn off the fire and stew for a while. Put chives in the pan

Tips:

First, you don't need to put too much material in cooking braised pork, the key is to make it tasty and well cooked.

Second, you must put it in the pan with the seasoning and stir-fry it with braised pork fully before adding water. Every time I stir-fry, I emphasize the extent to which I stir-fry. If it's not fried to taste, it's no good just boiling it in the back.

thirdly, when adding clean water, deliberately submerge the pork, even more, so as to leave some soup. Braised pork in soup with bibimbap is absolutely excellent

Fourth, after braised pork is finished, it is necessary to turn off the fire and stew it. Anyway, it is very important to master the heat. The more you burn the braised pork, the more delicious it will be. When you burn it slowly, the juice will be collected by a big fire.

Fifth, you must put sugar in the braised pork to make the soup thick, delicious and better.

After writing this, I want to eat braised pork quickly. While writing, my mind is full of pictures, which is really greedy. Now I occasionally cook braised pork myself, but I always feel that it is not as delicious as before. The method is the same, the material is the same, but the taste is different. Maybe I ate less meat when I was a child, maybe the cauldron in the country was more fragrant, or maybe grandma's taste was gone. It's a smell that exists in memory, and it will never happen again.