If you want to make the braised pork fat but not greasy, there are two aspects that need to be paid attention to. One is to remove the fishy smell well, and the other is to choose the meat well. And try to use less dark soy sauce and try to use sugar color to color the pork. The pork will taste better this way.

We often say that people are divided into three, six or nine grades, and meat is divided into three layers. So if you want to make braised pork that is fat but not greasy, you must choose good pork belly. And after getting the pork belly, soak it in cold water for a period of time, and use cold water to soak out all the blood in the meat. This can greatly reduce the smell of meat. At the same time, the pork belly must be cooked before frying. Force all the blood out of the meat so that the meat won't taste greasy after being forced out. The specific operation is to put the meat in cold water, add cooking wine, bay leaves, aniseed, pepper, ginger and green onions. Then start cooking. Before cooking, cut the meat into roughly sized pieces. On the one hand, it can reduce the cooking time, and on the other hand, it can ensure that the blood of the meat is removed.

After preparing the meat, place the meat in a colander to control the water. After the meat has basically cooled down, heat the oil in the pan. At this time, you need to heat the pan with cold oil, and then add rock sugar. In fact, it's not that white sugar can't be used, but the color produced by frying white sugar is not as good as rock sugar. And the taste of white sugar is straight-forward sweet, while the taste of rock sugar is that kind of sweet. So I usually use rock sugar to stir-fry the sugar color. When frying the sugar, just add oil directly. But be sure to turn down the heat, otherwise the sugar will burn if the heat is too high. Of course, if you are more skilled, you can turn the fire a little stronger. When the sugar turns brown and small bubbles appear on top, it means the sugar is almost done. At this time, add the meat to the pot, turn to high heat and stir-fry evenly.

Then add ginger slices, green onions and garlic cloves and stir-fry. Stir well and add light soy sauce and a small amount of dark soy sauce. Whether to add dark soy sauce and how much dark soy sauce to add depends on the color of the braised pork. If the color of the braised pork is lighter, you can add a little more. If the color of the braised pork is darker, just add a little less. Dark soy sauce still needs to be added, because boiling water will be added for stewing later. If dark soy sauce is not added, the sugar color will not stick to the braised pork.

Finally add hot water, and after the water boils add star anise. If you like it spicy, you can add some dried chilies. There is no need to add Sichuan peppercorns to braised pork. Then simmer on low heat for 30 minutes, then turn to high heat and start to reduce the juice. If you add too much boiling water, add more salt and MSG. Finally, use a small bowl, put a spoonful of cornstarch in it, add an appropriate amount of water, stir well, and pour it into the pot. This step is to thicken the soup, and the purpose is to make the soup less liquid. If you add less water, you need to pay attention when thickening. Half a spoonful of starch is enough.

When the soup thickens, turn off the heat. Finally, find a small onion, cut some green onion and put it on. Then pour out the braised pork and garnish with some chopped green onion. Such a braised pork with full color, flavor and flavor is made. If you don’t like eating fatty meat very much, then I suggest you stir-fry the meat at the beginning and use high temperature to fry the fat meat, so that you don’t get tired of eating it. But then again, braised pork means eating fat meat. Some information says that braised pork belongs to Hangzhou cuisine, while others say it belongs to Shandong cuisine. But no matter what, braised pork doesn’t actually need too much seasoning.