This braised pork is well, picking the meat is the most critical. Meat to five meat, the Soviet Union and Shanghai area called "rib meat", in fact, is to bone rib. rib meat to pick clip fine clip fat, good rib meat can clip on nearly ten layers, also known as the "sandwich meat"; quality of a little less, only clip four or five layers; and a little worse, a layer of skin, a layer of fat, a layer of lean meat, it is no longer available. A layer of skin, a layer of fat, a layer of lean meat, gone. Even if it is poor meat, but also have to pay attention to, depending on whether it is more fat, or more lean meat, if it is more lean meat, can still be reluctant; on the contrary, can not be selected. The kind of dozen layers of excellent ribs, the price is more expensive than the chops, tenderloin; and unless you know the owner of the stalls, the next day said that for you to stay, otherwise you must hurry; this good thing, but people love, and it is said that a pig, there are only two good ribs, together, just to burn a bowl. Five-flake meat, in fact, is the best nutrition on the pig meat, Westerners also very much like to eat, so much so that eat later, just last year on August 12, Mexico on the United States of America's five-flake meat to impose a tariff of ten percent, because the export volume is really too large. Some people say to use the butt tip, that's just "pork roasted in soy sauce", not really braised pork.

Don't buy too little meat, two to three pounds is better. If you have fewer people, you can't "scale back" this dish, if you use half a kilogram of meat to burn, I guarantee you, you absolutely can't burn it. If you can't eat it all at once, you can actually put it in the refrigerator and freeze it for a few days.

Meat should be washed and cut into mahjong-sized square pieces, meat should not be cut too small, too small easy to shrink and easy to crumble, no sell. After cutting, submerged in cold water, the water put half a cup of cooking wine. Put in the water to soak, you can soak away the blood in the capillaries; water with wine is easy to meat fiber absorption, remove meat fishy. Meat should not be more immersed, more immersed is the loss of fresh flavor, generally immersed about fifteen minutes can be.

Braised meat a dish, water is the most delicate. Water should be put once, do not burn dry, and then add some water, some books say a small bowl of a small bowl to add, I tried, the effect is definitely not as good as my burning method. Even in the unlikely event that you do have to add water, remember to add boiling water, remember, remember. We're going to get a large pot, wash the meat again and put it in, with the water submerged and raised two inches or more above the meat.

Some people, do braised pork, first fried in oil once, my good mother-in-law often said that it is the poor family's way of burning, the meat by the oil a fried, will not shrink but also not crispy, the oil can not go away, the meat is hard, so each person can eat a few pieces less. Some restaurants also so burned, because of this burning method, short time, look good, but said that the mouth, I can not praise.

I would say that the braised pork, is the most mellow and pure, not any more than one should not have the formalities, but also do not put any will cause "braised pork qi yi" seasoning.

The pot of water, the fire, the fire should be turned on to the maximum, the water and then put the wine, and put half a spoon of vinegar. The vinegar puffs up the meat and makes it easier to crisp; my good mother-in-law puts in dried hawthorn for even better results and flavor, but it's just not easy to get.

After about five or six minutes, the water comes to a boil and continues to cook for another five or six minutes. As the meat tumbles, a layer of black and red impurities floats on the surface of the water, a layer of cooked blood that Shanghainese call "enamel". This is a unique word in Shanghainese, and no one knows how to write it, only that it should be pronounced "伐". To remove these impurities, there is a specific word in Shanghainese called "pai enamel", which means to use a spoon to trap the impurities. "It's not easy to remove the impurities, as they will stick to the spoon. You need to prepare a small bowl of cold water beforehand, and every time you trap it, you dip the spoon into the cold water to wash it. "It takes several passes to get rid of the enamel, and you'll need to remove any that sticks to the sides of the pot.

Rolling with a large fire about half an hour, you can switch to a small fire, the size of the fire to the surface of the water does not boil prevail, called "warm". Warm it, to warm at least one hour, warm the longer, the more delicious. The longer you warm it, the better it will taste. Braised meat, do not burn it rapidly, to be, this is the slow work. You have to look at it from time to time, be careful of the soup was burned dry, of course, the soup burned dry is not necessarily a bad thing. In the past, Taicang City, South Street, a chef called Ni De, is because he did not master the fire, the braised meat burned soup dry, fat and thin separation, the result is the accidental invention of Taicang meat floss.

The meat should be cooked so that it can be poked and prodded with chopsticks, and then transferred to an iron wok with the lid on. At this point, you have to put the soy sauce, soy sauce put too early, the meat is stained with salt will not burn crispy, put too late, only the outer layer of the meat is stained with color, can not be tasted. The fire, than just "warm" when a little bigger, but do not need to open a great, because now the meat is rotten, the fire is too big, will cook the meat broken.

The soy sauce should be dark but not too salty, Guangdong cuisine, divided into old soy sauce and soy sauce, old soy sauce is actually put caramel, we want this kind of; soy sauce, on the other hand, the color is light and salty, can not be used. The most important thing is that you can use Shanghai soy sauce, which is called "Hai-O Extra Thick Soy Sauce", and it's good.

Such, and then cook for half an hour, the water in the pot is almost, at this time, we have to put sugar. Sugar, to dare to put, to be willing to put. The amount of sugar, about a catty meat one or two sugar, sugar is best used crystal sugar, crystal sugar sweetness, taste pure, transparency is also high, is the key to burning this dish. Ice sugar block large, to be cracked beforehand.

Put sugar, the fire should be turned on, put sugar, soup will slowly thick up, you can gently turn the meat, if you are afraid of their own level is not good, worried about the meat turned broken bad, you can use a spoon will be trapped in the soup up, and then pour down. After the sugar is put in, the soup can soon be collected and dried, so do not leave, if the aroma is really tempting, you can dip a little soup first to relieve the appetite. Wait until the soup becomes more thick, there is a bright oil flood up, this dish is ready, soup do not need to burn too dry, braised pork soup with rice, is the world's best.

This is the authentic Soviet-style braised pork, in addition to wine, vinegar, soy sauce and sugar, no other seasonings, is the original flavor. Some restaurants, the first deep-fried, then add ginger, add fennel, add soy sauce fried, and then add sugar, and then putty with starch, sprinkled with green onions even if it is good. This kind of braised meat, fifteen minutes can be done, but eat a piece of appetite, it is really a big loss of braised meat face; moreover, this braised meat will eat you dry mouth, gastrointestinal discomfort; I advise you not to try.