Pork belly can be said to be a common ingredient in cooking big dishes. Braised pork with plum vegetables, braised pork with Sichuan flavor, braised pork, etc. Are all good choices. For families with children and the elderly, braised pork with tender and juicy taste is more suitable for people of all ages. Braised pork has become a very classic popular dish, and it is certainly skillful for braised pork to be delicious. The chef said that many people like to cook pork belly and braised pork in advance. But in fact, it is wrong to do so. Pork belly tastes good only if it is cooked in the right way. In addition, don't heat the water when stewing. Use the trick of 1, which won't make people feel bored. Let's learn the practice of braising pork together, and show our family a hand after learning, so that they can also enjoy the delicious food.

Spare ingredients: pork belly 400g, rock sugar 6, cooking wine 3 tbsp, light soy sauce 2 tbsp, light soy sauce 1 tbsp, fragrant leaves 3, cinnamon 2, star anise 1, a little salt, ginger 1 small pieces, a little onion, beer 1 can;

Production process: step 1, prepare a piece of pork belly, chop it into moderate and even pieces, then put it into a container, add water without pork belly and start soaking for about 1 hour, and the blood inside needs to be replaced halfway;

Step 2: After the pork belly is soaked, you can take it out and wash it carefully, and control the moisture inside to dry. Heat the wok on the fire, put the pork belly pieces directly into the wok without adding oil, and slowly fry them until they are slightly yellow;

Step 3, when there is grease in the pot, take it out, pour out the excess oil, add the pretreated onion ginger slices, star anise, cinnamon and fragrant leaves, stir fry with low fire, and take it out when you see the onion ginger slightly enlarged;

Step 4, put sesame oil into rock sugar, stir-fry with low fire until dense bubbles appear, add fried meat, stir-fry quickly until sugar is coated, then add onion ginger and star anise, stir-fry, add cooking wine, soy sauce and light soy sauce, and stir-fry until pork belly is colored;

Step 5, then add the beer without pork belly, simmer for about 40 minutes, add some salt to taste, stir fry evenly, continue to stew for 10 minutes, and then take off the fire to get the juice.

I conclude: I strongly suggest that you learn to cook braised pork so that your family can enjoy delicious food without leaving home. Maybe when you cook braised pork, you usually choose boiled pork, and the taste will always be worse. In fact, we can use the technique of 1, that is, it is very common to stew beer, especially in cook the meat, where the wheat flavor in the beer will be completely integrated into the pork belly. Let it taste mellow, delicious and not greasy, don't worry. After stewing, the alcohol in the beer will also volatilize, and the children at home can safely eat it.

1. Do I need to blanch the braised pork in advance? In fact, blanched pork belly can easily turn into firewood, which will affect the taste, but what if you are worried about the fishy smell? The chef teaches you 1 trick, that is, cut the pork belly into pieces, soak it in clear water, and force the blood out, so that the meat will not smell fishy and will not send firewood;

2. After the pork belly is soaked in water, you don't need to refuel, just fry it in a hot wok. This is to lock the moisture in the meat and keep the flavor of the meat, which has a good effect;

3, add beer, you need to have no pork belly pieces, and pay attention to stew the pork belly until it is soft and rotten, then add salt to taste, and continue to stew until it tastes good. Don't add salt too early.

If you think braised pork is not bad, please collect it and learn to make it, or share it with more people!