To cook braised pork, there is no need to blanch and put oil at all. Let's see how the 40-year-old hotel chef did it.

Really delicious braised pork, oily but not greasy, soft and refreshing, red and tender meat, bright color, especially delicious.

I think many people especially like to eat braised pork and cook braised pork at home. It is not difficult to cook braised pork at home. Many people can cook it, but it is not easy to make it delicious.

In our practice, braised pork needs to be blanched, and oil should be put in when frying. In fact, this is not the real practice.

Some time ago, my colleague got married and we went to a hotel for dinner. Their braised pork is delicious, and my colleague and the chef are also very familiar, so we talked a few words.

Speaking of braised pork, the chef said, in fact, braised pork doesn't need to be blanched at all, and you don't need to put oil when frying it, otherwise it will be too greasy to eat, because the meat itself already has a lot of oil. The chef told me some skills for cooking braised pork, and I'll share them with you.

Ginger slices, star anise, chopped green onion, fragrant leaves, dried peppers.

Rock sugar, salt, yellow wine, soy sauce.

1, wash the pork belly, do not peel it, drain the water, and cut it into cubes about 3 cm.

2. Heat the pot, put the pork belly directly into the pot without oil, so that each piece of pigskin is attached to the bottom of the pot without overlapping, and then fry it slowly with low fire. After frying the oil, slowly shake the wok so that all sides are evenly heated.

3. Continue to slowly fry the pork belly with low fire, and fry the pork belly on both sides until the skin is slightly yellow. After the oil is boiled, add rock sugar to stir-fry the pork belly to make it uniform in color (it is not easy to have too much rock sugar, and the stir-fry time should not be too long, otherwise it will be bitter and destroy the taste of braised pork).

4. After the sugar color is fried, add ginger slices, star anise, chopped green onion, fragrant leaves and dried peppers, stir-fry over high fire, stir-fry the fragrance, then add yellow wine and a small amount of soy sauce, and the pork belly will be colored.

5, pour enough boiling water into the pot, pork belly, turn to a small fire after boiling, simmer slowly (never use cold water, scalded pork belly will shrink in cold water, especially nutritious).

6, the cooking time depends on the actual situation, stew until the pork belly is soft and easy, the color is clear, and then use the fire to collect juice. Stir-fry properly when collecting juice to prevent sticking to the pot. Sprinkle chopped green onion after the pan, and you can use delicious braised pork.

1. Pork belly should be fat and thin, and the oil is fried in the process of cooking and frying, so there is no need to put oil, otherwise the oil in the meat will not come out, and the braised pork is greasy, not slippery or tender.

2. After the sugar is fried, you need to use soy sauce to taste it, and you don't need to put it. Yellow rice wine can also be replaced by beer.

3. You don't need to roast braised pork. Blanched pork belly is cooked, and the meat is easy to burn, which affects the taste. Wash it and you can cook it directly.

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