Braised pig's head meat is soft, waxy and fragrant, especially the ruddy and shiny color makes people's forefinger move. However, if the operation is improper, the color may become dull and black, and it is hard to say whether it is delicious or not.

In fact, braised pork head meat, or other meat, becomes a little dry and dull after a few hours, which is basically the result of oxidative dehydration. Therefore, as long as there is enough oil and gum in the marinated soup, a "protective film" will be formed on the surface of the marinated food, which can effectively slow down the oxidation and the loss of water in the ingredients, so it will naturally not turn black easily.

Matters needing attention in the preservation of braised pork

1. Pot-stewed leftovers can be put in the freezer, which can be kept for a long time if refrigerated, but refrigeration is not recommended.

2. It's best to eat pot-stewed vegetables on the same day. Leftovers of marinated vegetables can be put into the cold room and frozen for 3 to 4 days, which is not easy to deteriorate. However, it is suggested that it is not necessary to keep it for so many years, and it is best to eat it the next day.

3. but pay attention to the storage method of lo mei. Storage utensils should be sealed with a cover. If there is no cover, it should be sealed with a fresh-keeping bag to prevent contact with gas and prevent odor or nutrient outflow.

When you want to eat the braised pork after refrigeration, take it out the night before and put it outdoors in winter, which can naturally be thawed overnight. It should be placed in the cold storage layer of the refrigerator in summer, and of course it can be thawed overnight. After thawing, the braised taste should be fully heated before eating.