How to cook braised pork in a large pot to taste good?

Braised pork in cauldron is a delicious and lasting traditional food, and the production of braised pork is the key. If you want to make a pot of braised pork with good taste, you need to choose pork with good texture first. Good pork should have a certain proportion of fat and thin, with alternating fat and lean meat and soft and juicy texture. When buying pork, you can also choose some tender parts, such as pork legs and tenderloin.

Next is the processing of meat. Wash pork with clear water, cut it into small pieces about 2-3 cm square, then soak the cut meat in cold water, and add some cooking wine after boiling, which can remove the fishy smell of pork. Then put the pork in a hot pot, stir-fry until the surface is slightly brown, and then skim off the floating foam and oil, which can remove some fishy smell and fat and make the meat more tender.

Finally, the marinating process. Add appropriate amount of brine and various seasonings, and cook 15 to 20 minutes on high fire, and then stew the meat on low fire until soft and rotten. In the process of marinating, some spices, such as dried pepper, star anise, cinnamon and tsaoko, can be added to increase the taste and mouthfeel. Finally, putting the cooked braised pork in a fresh-keeping box and keeping it in the refrigerator will make the braised pork more delicious.

In a word, if you want to make braised pork in a large pot with a delicious sense of export, the key is to select meat, treat meat and marinate it. Choose pork with good texture, clean the meat, stir-fry to remove some fishy smell and fat, and add appropriate seasonings and spices in the marinating process to make delicious braised pork in a large pot.