Braised pork, one of the classic home-cooked dishes, is the mom’s taste that most people can’t forget. The translucent stewed pork belly is brown in color and has a rich aroma. It melts in your mouth when you eat it. The rich oil is smooth in your mouth. When paired with white rice, you can't help but keep eating one bowl after another. Making home-cooked braised pork is actually not difficult, it just takes a long time. However, you can use the following 5 tips. The most important one is whether it is better to heat or cold water for braised braised pork. Follow the instructions below and you can It can also be cooked with a double texture of springy skin and fresh and tender meat! 5 tips for making braised pork fragrant

1. Add hot water at the end:

Top the meat pieces After coloring, add Shaoxing wine, scallions, garlic, ginger slices or other spices, top with soy sauce, and stir-fry evenly. After the aroma of wine and soy sauce wafts out, add an appropriate amount of hot water, about the same level as the meat. Heating the water is to prevent the pork from shrinking suddenly when it is cold, causing the meat to become dull.

2. Soak in salt water to remove the fishy smell:

Generally, before stewing braised pork, the pork will be blanched in hot water to remove the blood stains, but this can also easily lose part of the meat. Pork essence, it is recommended to soak in salt water to remove dirt. Wash the whole pork belly you buy home and dry it. Prepare a basin of salt water, completely soak the pork belly in the salt water, and let it sit for about 1 to 2 hours. Take it out, wash it with cold water and dry it. Salt water can help remove the fishy smell, force out the blood, and make the meat moister.

3. Dry stir-fry to extract the fat:

Pork belly is a fat-rich part. You don’t need to add additional oil when cooking, use your own lard. It also adds more aroma! Use paper towels to dry the salted pork belly. Heat the pan without adding oil. Put the pork skin side down and stir-fry for 15 to 20 seconds. In addition to forcing out the fat of the pork, it will also increase the meat flavor. . Take out the stir-fried pork and rinse it with cold water to allow the meat to cool slightly and harden, then cut it into bite-sized pieces.

4. Dry-fry over medium heat to add more flavor:

Generally, when cooking braised pork, rock sugar will be fried until it is caramelized, and then the pork pieces will be added. If you are worried about trouble, you can also try stir-frying the pork and rock sugar together. You can also stir-fry the beautiful caramel color!

Put the chopped pork belly pieces and rock sugar into the pot and cook over medium heat over low heat. Heat slowly and stir-fry while frying. The melted rock sugar will produce a caramel aroma, color the meat, and let the pork have a rich aroma. In order to make the color of the meat more beautiful, water cannot be added too early. Dry frying must be used to increase the color and aroma. This is the key to the deliciousness of braised pork!

5. Stew Collect the juice:

Pour in the water, bring to a boil over high heat, then turn to low heat and simmer until the meat softens and the soup dries up. The braised pork will marinate the soup until it dries up, making the dish richer. Therefore, you don’t need to add too much soy sauce for the seasoning. You can consider the amount of soy sauce before it dries up. How to make Mom's braised pork

Ingredients: 500 grams of plum blossom meat, appropriate amount of dried tofu, appropriate amount of braised eggs, appropriate amount of green onions, appropriate amount of green garlic slices, a little star anise, a little garlic;

Seasoning Ingredients: 1 tablespoon rice wine, 3 tablespoons soy sauce;

Cooking steps:

1. Heat the pan, add a little salad oil, and sauté the garlic. After the garlic is sautéed, remember to pick it up and leave the garlic fragrant. This can also prevent children from being afraid of garlic and being picky eaters.

2. Add the plum blossom meat and stir-fry until half cooked. Stir-fry continuously during the process to prevent the meat from sticking to the pan.

3. Add soy sauce and rice wine to season, and simmer over low heat to add flavor to the sauce.

4. Next, add water until it is 80% full, add scallions, green garlic slices, and star anise and cook to add aroma.

5. Finally add dried beans and braised eggs and cook for about 20 minutes. ?

※This recipe is for 2 people.