Braised pork, as a home-cooked dish in many places, is also a very important food in Sichuan people's life. Braised pork is often called Dongpo pork in Sichuan. It is soft and rotten, with bright red color and delicious taste. Many people don't know whether to cook braised pork with hot water or cold water. Some people say hot water, while others say cold water. What do you think of hot water or cold water? I think everyone's answer is hot water, and I think hot water is better. However, we Sichuanese often use cold water when cooking braised pork. Let's analyze the advantages of using hot water or cold water to cook braised pork separately.

The advantages of burning braised pork in hot water are that the braised pork can be quickly tasted and the pork belly can be quickly cooked with boiling water. Because the pork belly is fried in the pot, the temperature is relatively high, and the hot water enters the pot, and the temperature difference is not big, which can speed up the taste of the pork belly. However, the braised pork cooked in hot water may not have a good shaping effect. Because of the lack of a cold and hot encounter, the streaky pork is concentrated and shaped.

The advantages of burning braised pork in cold water The braised pork cooked in cold water is slow to taste and easy to burn. But it can make the pork belly shape better, and it is better to burn it until it looks good. Therefore, when cooking braised pork with cold water, it will take us a long time to cook it, so that it can be tasted; Secondly, the pork belly can be cooked soft and glutinous. Because there is a process of hot and cold meeting and pork belly concentration and shaping, the braised pork will be well shaped after it is baked. The appearance is better.

Delicious tips

After blanching the pork belly, it is best to rinse it with warm water to prevent the pork belly from tightening after heat swelling and shrinking, which will affect the taste; Pork belly must be heated when it is stewed; Pay attention to the heat in the process of sugar color frying, and avoid burning the sugar and affecting the taste; Soy sauce and soy sauce are salty, so be careful when adding salt. At the end, braised pork with hot water and cold water has its own advantages. Boiled water tastes faster and cold water sets it better. Our family often cooks braised pork in cold water. Do you prefer boiled water or cold water?