Spring has arrived. For personal reasons, I always like to eat some light food recently, and every table is always full of vegetables. But after all, I am still a carnivore. Tired of eating vegetarian dishes, I miss the taste of meat dishes a little. Braised pork has become my favorite.

A plate of red, shiny, fat but not greasy braised pork, which melts in the mouth, is delicious with rice. I don't think anyone will refuse it.

Many people also like to cook braised pork at home. Many people think that the most critical step in cooking braised pork is to stir-fry the sugar color.

Actually, it's not. The most important thing in cooking this dish is not frying sugar, but another step. Only by doing this can our braised pork melt in the mouth, fat but not greasy. Today, I will share with you the correct way to braise in soy sauce. Interested friends should also remember to study.

Ingredients: pork belly with skin, onion ginger, rock sugar, salt, cooking wine, soy sauce, soy sauce, cooking oil.

1. After the pork belly is cleaned, it can be soaked in water for 1 hour to remove a lot of blood. Next, we put the pot in cold water, add onion, ginger and cooking wine, and start to blanch.

2. After blanching, we take out the streaky pork with skin, rinse it, and then cut it into small pieces. Next, don't hurry to fry sugar, there is still a crucial step to be done.

3, put a small amount of oil in the pot, add pork belly and start frying until the fat in the pork belly is fried.

Next, we pour out the excess oil in the pot, leaving only a part of the bottom oil. Next, we put the right amount of rock sugar into the pot, stir-fry it to a sugar color, then stir-fry it to a jujube red color, and then we can pour the pork belly in. Keep stirring. After a while, add some soy sauce, cooking wine and soy sauce and mix well.

5. Next, add onion and ginger slices, pour enough boiling water and start stewing. After SAIC, turn to low heat and continue stewing for 40 minutes until the pork belly is soft and rotten. Finally, add a proper amount of salt, and then dry the soup with high fire. Our braised pork is soft, rotten and tasty, fat but not greasy, so you can turn off the heat and cook it.

1 The most crucial step is not to stir-fry the sugar color, but to stir-fry the pork belly. We put the pork belly in the pot and kept stirring until the fat in the pork belly was fried.

Do this step more, stir-fry the fat in the pork belly, and the braised pork we cooked later will taste better, melt in the mouth, fat but not greasy.