Braised pork is a dish made by blanching raw materials in marinade prepared in advance after preliminary processing. A delicious braised pork is naturally fragrant, moist but not greasy.

Braised pork ingredients: plum head meat 300g, half bowl of water, half bowl of sugar, 1 spoon of garlic, 8 petals.

Steps of braising pork:

Wash the plum head meat and put it into the pot; Pour in half a bowl of soy sauce; Pour half a bowl of water; Add a spoonful of sugar; Garlic is peeled well; Put garlic and ginger into the pot; After the fire boils, turn to low heat for stewing; Open the lid and turn it over two or three times; Stew for more than 20 minutes, cook until you like the soft and hard degree, and open the fire to collect juice; Slice when eating, and serve with juice.

Braised pork tips:

You can also choose pork belly, but personally think plum head meat is the best.

The time of stewing depends on personal preference. If you like soft and waxy meat, you can cook 1 hour.

It is recommended to stew in a casserole. Although the electric pressure cooker is fast, it tastes bad.

2. The efficacy and function of pork

Supplementing protein and fatty acids. Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.

Nourish kidney and yin. Pork is warm and sweet, and has the effects of moistening stomach, promoting fluid production, invigorating kidney and qi, and clearing away heat and toxic materials. It is mainly used for treating body fluid injury caused by fever, thirst, emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin and diuresis, and quenching thirst.

Moisten dryness. Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid.

3. How to buy pork?

High-quality pork: fat is white, hard and fragrant. There is often a slightly dry film on the outside of the meat, which is relatively dense and elastic, and the depression will recover immediately after finger pressing.

Sub-fresh meat: the meat color is darker than fresh meat, lacking luster, and the fat is grayish white; The surface is sticky, slightly rancid and musty; The meat is soft and elastic, and the depression can not be recovered in time after soft pressing; After the meat is cut, the surface is wet and turbid gravy will seep out. Deteriorated meat is sticky, dry and grayish brown; The meat is soft and inelastic, and the depression cannot be recovered after finger pressing, leaving obvious marks.