Braised pork seems to be a simple and unpretentious dish, but making a pot of fragrant and delicious braised pork is not a simple matter, from the selection of materials, heat control, and seasoning ratio. A unique recipe, let’s take a look at how to master a few tips and easily prepare a pot of fragrant and mouth-watering braised pork. There is a fat-to-thin ratio in the meat. Braised pork requires appropriate fat to prevent it from being too dry. Therefore, pork belly is usually chosen to be evenly fat and lean, but remember to choose a piece of meat with a fat-to-lean ratio of 2:3, which can provide the fat required for braised pork without being too dry. greasy. Chopping the meat yourself can increase its elasticity. The trick to braised meat with a delicious texture is not to use minced meat directly, but to buy the whole piece of meat, and then slowly chop it into dices. In the process of mincing, it is actually for Make the meat more elastic and the texture will be chewy; if you want to use ground meat instead, it is recommended to buy coarse ground meat and chop it with a knife when you go back. Similarly, the fat-to-lean ratio of ground meat is about 2:3. Glue is the key to making the marinade thick and smooth. For a delicious pot of braised pork, in addition to adding an appropriate amount of fat, gum is the key to making the marinade thick and smooth. Generally, pork belly with skin can be used and minced together with the skin. Boil until the gelatin is released. If you don't like to eat pig skin, you can also separate the skin and put it in beforehand, boil it and then pick it up. The size of the fire affects the texture of the meat. After the meat is heated and cooked, the protein in the meat solidifies and the water content increases. If it is continuously cooked over high heat at once, the water will evaporate quickly and the meat will become dry and hard. Therefore, when stewing the meat, use high heat to cook it. After the spices are stir-fried and the aroma is released, simmer slowly over low heat for 1 to 2 hours so that the aroma can penetrate into the meat and the meat will be soft, tender and fragrant. Blanching the meat first can remove the fishy smell and make the meat tender. In order to remove the fishy smell of the meat and avoid foaming when stewing the meat, cut the meat into appropriate sizes, blanch it in boiling water first, then remove it and soak it in cold water and wash it. , the purpose is to force out the blood and remove the fishy smell; in addition, after blanching, the surface of the meat will quickly tighten, sealing the gravy inside, and then cooled with cold water, the meat will shrink when it is cold, and the taste of the braised meat will not only be better, but also It will also be tender and juicy. Pre-processing of braised pig's trotters: Pig's trotters are usually cleaned by the butcher when they are bought back, but they still need to be scrubbed clean. Generally, the front feet are used to braise it because there is a lot of meat and the pig skin is also rich in colloids. When making it, the pig's feet must first be blanched to remove the meat impurities, and then scooped up and washed with ice water to allow the pig's feet to quickly cool down the meat. Shrink and increase the firmness of the meat, and also wash away excess fat. The marinade is more delicious when reused. If there is any marinade left after eating the braised meat, you can add fresh pieces of meat and add seasonings and water according to the taste. Because the old marinade already contains colloid and has a rich and sweet taste, it can be reused. The meat marinated in marinade will be more delicious.