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

What makes me salivate the most is the braised pork!

!

!

If I could only choose one popular dish in Chinese cuisine, I would choose braised pork without hesitation.

This dish is really common, and almost every household will make it. It is indispensable during festivals or when entertaining guests.

Braised pork has a well-known spokesperson: Su Shi.

Su Shi also wrote an "Ode to Pork" for Braised Pork: "Wash the pan clean, use less water, and the firewood will not smoke. Don't rush it until it is cooked. When the fire is sufficient, it will be beautiful..." Braised Pork,

It is really as popular as the name is all over the country.

There are many ways to make it, such as Su's Braised Pork, Mao's Braised Pork...the number is dazzling.

It has a plump appearance and a compelling aroma, which can always easily arouse people's appetite.

Some people even put other dishes aside when they encounter braised pork.

The first time I made braised pork, the meat turned out hard and woody after struggling for a long time.

I also specifically asked my grandma how to make braised pork so that it melts in your mouth and is soft and glutinous.

Today I will share it with you~ My ability is limited and I can only make the most basic version of braised pork.

To sum up, there are four steps: first blanching, second frying, third cooking, and fourth burning.

Blanch in water to remove impurities, fry until fragrant and remove oil, add sugar to bring out the sweet aroma, and bake depending on the time. The most important of the four steps is the "burning" step. The heat must be controlled well. Too much or too little time will affect its taste.

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

A bowl of braised pork, paired with steaming white rice, is a joy to eat.

Ingredients: 500g pork belly, 3 slices of ginger, 2 green onions, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of rice wine, 2 tablespoons of rock sugar, oil, water, cooked white sesame. Method 1. Cut the pork belly into equal pieces

size, slice the ginger and cut the green onion into sections.

2. Blanch the pork belly, take it out, and set aside to drain.

3. Pour a little oil into the pot, wait until the oil is hot, add the pork belly and fry until fragrant, then set aside.

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

5. Add warm water that covers the meat, bring to a boil over high heat, then add onion, ginger, rice wine, light soy sauce, and dark soy sauce.

Cover and simmer over low heat for about 45 minutes, stirring several times in between.

6. After stir-frying, add warm water to cover the pork belly and bring to a boil over high heat.

After boiling, add onions, ginger, rice wine, light soy sauce, and dark soy sauce and stir well.

Then cover and simmer over low heat for about 45 minutes.

(Be sure to stir-fry several times to prevent sticking to the pan.) 7. After 45 minutes, start to reduce the sauce over high heat until the sauce is thick. This process takes about 15 minutes.

8. After the juice is collected, place it on a plate and perform final decoration.

For appearance and taste, sprinkle with cooked white sesame seeds at the end.

Braised pork is not only delicious, it is also rich in nutrients.

Although it looks greasy, the happiness of eating meat must be experienced once in a while.