What are some easy-to-follow homemade recipes for "braised pork"?

Braised pork is a very popular dish. The main ingredient used is excellent pork or haunch. The method of preparation varies slightly from north to south. The difference depends on the fact that in the south, the color of the meat is usually adjusted with old borrowed color, while in the north, the color of sugar is preferred to enhance the color, but the taste is very delicious. "Braised pork" focuses on the entrance to the melt, delicious, fat and not greasy mouth, the key aspects of the dish depends on the selection of pots, selection of materials, the resolution of the meat, stir-frying sugar simmering, stewing the length of these! In the case of cooking pork, the water should be boiled and then added to the pot. The efficacy of boiling water depends on boiling bleeding water, too early under the pot, the meat will gradually become cooked along with the temperature rise, add rice wine and ginger can get rid of the fishy flavor in the meat, pork boiled in water to be fried.

The purpose of this is to get rid of the skin and meat in the fluff, but also to make the meat of the human body fat quickly leaching more tight, boiling fried sugar color. Stir-fried sugar color should be simmering slowly, fire is too big very easy to become paste, that out of the stir-fried sugar color black, and there is a bitter taste. Eventually add the king of dark soy sauce to color, so as to ensure that the color is bright, and contains the flavor of the sauce, this dish depends mainly on the stew, must use the fire to stew, a very large fire is very easy to spicy dry pot. Braised pork is a dish that can be found in all streets and alleys, and it can be said that it is considered the "peak" of pork home cooking, and many people are most nostalgic for the taste of home, mom's "soup", it is likely that all of the braised pork.

Selecting most of the components of braised pork is not objectionable, and it is definitely the best choice for the top quality pork with three layers, which is what we all have **** knowledge of. However, in order to make braised meat more delicious as possible, there is a key link is also vital, that is, as far as possible, do not use long-term frozen meat. Meat refrigerated in the refrigerator is not easy to be bad, the preservation time greatly increased, but in addition to raw pork body cells in the cellular fluid (juice) will become a small frost, the longer the longer the frost, the more the last will poke through the body cells of raw pork, resulting in a lot of water juice outflow, so that stewed out of the pork part of the taste of pork braised pork is very firewood.

Braised pork is a traditional Chinese classic specialties, taste fat and not greasy mouth, soft and sweet, is very popular specialties. Braised pork is also rich in collagen, is a delicious dish to nourish the beauty of the skin to maintain the skin ductility. Braised pork is sweet in flavor and should not be eaten in excess, and patients with high blood sugar and high blood fat should eat with caution. Braised pork selection to five-flower meat as the weight, fat and lean, sweet and soft, melt in the mouth. Braised Pork is widely spread throughout China and is a famous dish for everyone. This dish is so widespread that the way it is made varies from place to place because of differences in regional tastes. Cook the meat out of the oil first, so that stewed out of the braised pork is not easy to be so greasy, and that oil can also be used to fry a meat dish to eat with. It can make the meat look shrinking, simmering soup is not easy to fall apart, a piece of very beautiful.