The 3 details that are most easily overlooked in making braised pork, there are always people who do it wrong, no wonder the firewood is not soft and rotten

If you want to make braised pork delicious, you don't need too many seasonings, but there are some small details that need to be mastered.

1. Do not wash the meat with cold water after blanching

Water-infused meat is often bought, so blanching is an essential part when cooking braised pork, which can effectively remove the smell and remove excess water from the pork at the same time. However, after blanching, remember not to rinse with cold water, the principle of thermal expansion and cold contraction will cause the pork to taste hard and woody, and it is not easy to stew. Hot water should also be added directly to the stew when the meat is stewed, which will make the meat easier to stew.

2. Don't put too much seasoning

Many friends like to add a variety of seasonings when making braised pork, light soy sauce, dark soy sauce, extremely fresh, oyster sauce, chicken essence and so on, sometimes the stewed taste is really good, but most of the taste is the taste of seasonings, the meat fragrance is basically not eaten, the traditional braised pork only add salt, rock sugar, a little soy sauce can be, as long as the meat is stewed soft enough, it tastes particularly delicious.

3. Don't add salt too early

When should I put salt in braised pork? I believe that many people don't understand that some people put it first and some people put it last, but it's actually incorrect. When making braised pork, it is easy to make the meat firewood when you put salt first, and then it is not easy to get into the flavor when you put salt, the correct way is to stew the meat until it is seven or eight minutes cooked and then add salt, which can make the meat taste and will not be firewood.

【Braised pork】

Preparation: 1000g pork belly, a little green onion and ginger, 2 star anise, salt, rock sugar, light soy sauce.

1. When buying pork belly, it is best to choose the lower pork belly, the ratio of fat and lean in this part is better, and let the seller burn the pork skin with a spray gun, which can effectively remove the fishy smell of the skin; Take it home and wash it and cut it into sieve-sized pieces.

2. Blanch the meat pieces in a pot under cold water, add cooking wine to remove the smell after boiling, cook for 3 minutes, remove them, wash them with hot water, and control the moisture.

3. Add a little oil to the wok, add rock sugar and fry the sugar color after the oil is hot, fry the rock sugar until dense bubbles appear, and when the caramel flavor appears, add the meat pieces and stir-fry, so that the meat pieces are evenly coated with sugar color. After the sugar is fried, the moisture must be controlled dry when the meat is added, otherwise it is particularly easy to break the oil and burn a hand bag.

4. Add boiling water that has not covered the meat pieces, then add green onions, ginger and star anise, cover with a lid, and simmer over medium-low heat for 45 minutes.

5. After 45 minutes, add salt and light soy sauce to taste, and simmer for another 15 minutes to let the meat pieces absorb the flavor.

6. Finally, turn on high heat to reduce the juice, and burn the soup until it is thicker.

The braised pork made in this way is bright in color and soft and delicious, so if you like it, you can try it too!