Now with the continuous improvement of living standards, we ordinary people can eat braised pork at any time if they want. If you know a little about cooking, you can cook it yourself at home. Braised pork with plum vegetables is simple to make, fat but not greasy, and mellow in taste. Although my family doesn't often eat braised pork, I occasionally cook a meal to relieve my hunger. Large pieces of meat are smooth and not greasy, and they are always very satisfying after eating. Even rice is eaten much more than usual.

It takes a method to make braised pork delicious and not greasy. If it's not cooked well and tastes bad, you can't eat two pieces of meat. So how can we make braised pork fat but not greasy? Today, I would like to share with you how to make braised pork. As long as you remember these three points, the braised pork is fat but not greasy, and it tastes mellow and delicious. If you are interested, follow me to have a look!

Prepare ingredients: pork belly, ginger slices, cooking wine, pepper, soy sauce, chopped green onion, salt and rock sugar.

Production method:

1 prepare a piece of pork belly first, and be sure to bring pigskin, because pigskin will be elastic and chewy to eat; Fat meat will taste very soft; The chewiness of lean meat is not the same as that of pigskin. There are three layers of flavors in it, and it is very enjoyable to eat it in one bite. So you won't feel greasy. After washing the pork belly, scrape off the skin with a knife and scrape off the remaining pig hair, so that the taste will not be affected when eating.

Adding water to the pot is less than pork. Put cold water into the pot, add ginger wine to remove the fishy smell, boil and skim off the floating foam. Then add some dried peppers to make the meat more tasty. Cook the meat, turn to low heat and cook for half an hour until cooked. Adding pepper can make the meat more tasty and cover up the greasy taste of the meat. In addition, when the meat is cooked, more oil will flow out, so it won't be too greasy. The first point to note here. Cooking is not simply blanching.

2. After the pork belly is cooked, remove it and apply proper amount of soy sauce evenly on the skin. When it is dry, Dozza the skin with a fork several times. Stir-fry for a while and it won't explode. Pour cooking oil into the pot. When the oil temperature reaches 60%, put the pork belly skin into the pot and fry it until it is cooked. Slowly fry the pork belly until the skin is golden, and then fry the other side. Take it out after frying.

3. After the skin bubbles out, cut the meat into pieces and make it thicker. Don't cut it too thin, it will rot easily and you won't eat enough. Add a little soy sauce, minced ginger and onion, a little salt and a little rock sugar to the cut meat. Adding rock sugar is very important, not only fresh but also greasy. This is the third point to pay attention to. Grasp it evenly with your hands and put it into a bowl one by one. Put the processed plum vegetables on it, then steam them in a pot for 40 minutes, buckle a plate on the bowl and turn it upside down to eat.

Tip 1. When you are in cook the meat, more oil will flow out. Adding pepper can enhance the taste, fragrance and grease.

2. Cooked meat should be fried and fished out with cold water, so that the entrance is not greasy after eating.

Don't slice the meat too thin. Add a few crystal sugar, fresh and greasy.