First, the selection of materials.

The raw material to use good pork, the so-called good pork to be clear layers, generally about five layers of good, so the name "pork", also known as rib meat, three layers of meat. Its fat meat is easy to melt in the heat, and the lean meat is not firewood even after a long time of cooking. It is said that the legendary superb pork is 10 layers, but unfortunately I have not seen.

The first layer:Pork skin.

The second layer:lard.

Third layer:thin lean pork.

Fourth layer:lard.

Fifth layer:deep layer of pork lean meat, so it is called panko .

Second, blanching.

Blanching needs to use cold water with the meat in the pot , not hot water. Because pork contains a kind of myosin material, in 15 degrees Celsius above the water is easy to dissolve, if the hot water soaking will lose a lot of nutrients, while the taste is not good.

Blanching can remove the blood, mucus, impurities, fishy flavor on the pork, but also to remove the excess fat of the pork together, skimming off the floating foam, the meat out, wash again , only then.

Third, do not add oil slow stir fry.

This step is very important. Pork many people dare not eat, is because there is too much fat inside, afraid of greasy. However, after this step, make the braised meat eat soft and unusual, but not at all greasy, so people can not help but eat several pieces.

Because it contains a lot of fat, so the pot does not need to add oil, directly into the pork slowly stir fry on low heat, slowly force out the fat inside. Be patient, don't rush.

At first, because the pot is not non-stick, you can turn diligently some, and then will simmer a lot of oil, this time directly spatula stir fry can be, until both sides of the golden brown, and then you can pour the oil out.

You see, less than 500 grams of fat meat in the picture, I boiled out so much lard, not only can make the meat fat but not greasy, but also can be used to stir fry, the best of both worlds!

Fourth, coloring.

Red shiny braised pork, more appetizing, so coloring is very important.

The traditional coloring is usually fried with icing sugar sugar color, but for the amount of sugar and fire, the novice is often difficult to master, easy to fail.

In fact, there is a simple way, that is, the use of nowadays braised soy sauce, or old soy sauce, can achieve exactly the same effect, absolutely zero failure!

You see, the picture below is my braised pork marinated eggs, no fried sugar color, the color is just as beautiful and attractive! And it's healthier and tastier!

Fifth, the casserole stew.

The casserole is made of clay and sand, which has the advantages of even heating, long-lasting heat preservation, preservation of the original flavor of the ingredients, and resistance to prolonged cooking. Meat stewed in casserole has a mellow and rich flavor that is incomparable to metal pots, and its meat is crispy and flavorful, with nutrients easily absorbed by the body.

The amount of water at a time to add enough, add a little rock sugar, and then add a green onion knots and garlic, boil after the slow stew over low heat, do not open the lid, do not take too long, an hour or so, just soft but not rotten, melt in the mouth, excellent flavor.

By the way, add a few eggs or quail eggs, that flavor bar, very delicious!