Method for making braised pork

The preparation method of braised pork is as follows:

Tools/Materials: Pork belly, ginger, soy sauce, cooking wine, salt, onion, soy sauce, oyster sauce, rock sugar, aniseed, knife, pot and water.

1, wash the pork belly, cook the whole pork belly in cooking wine for half an hour, slice the pork belly, change the water in the pot and cook it again, add onion and ginger and cook the pork belly slices for another half an hour.

2. Put shredded onion and ginger into the cooked meat slices, take a spoonful of soy sauce, a spoonful of oyster sauce, a handful of rock sugar and a spoonful of salt and marinate for one hour.

3. The braised pork is put in a bowl, and the braised pork is poured into the bowl. Finally, put some onion and ginger in the pot and cook for 1.5 hours.

4. Steamed pork is finished when it is buckled on the plate.

Types of braised pork

1, braised pork with plum vegetables

Dried plum is a kind of dried pickles pickled by Hakka people, so this dried plum braised pork is also one of the three treasures of Hakka people. This dish belongs to Cantonese cuisine, and it is also the most popular dish in braised pork. Friends who love meat must have a special liking for this dish. The salty taste of dried plums can effectively absorb the fat of pork belly. This dish is the main course of many hotel banquets and is very popular with guests. An indispensable dish in traditional New Year's Day cuisine. Plum and vegetable bibimbap tastes like meat, and steamed bread is more fragrant than sliced meat.

2, salt cooking

Boiled white is a traditional dish in Sichuan cuisine, and it is also an essential main course in Sichuan-Chongqing "three steamed and nine buckled" water mat. Sichuanese call pork white meat, which is cooked and steamed, so it is called white meat. Boiled white is sweet and salty. Yibin sprouts are mainly used as ingredients for salt boiling. Traditionally, Sichuan cuisine uniquely replicates red soy sauce, pickled pepper and lobster sauce. The dish is attractive in color, mellow in taste, salty and sweet, and tender and rotten in meat.