Braised pork

material

Ingredients: Pork belly pork (what is pork belly pork? Is that kind of fat layer of lean meat, the more layers, the better. The saying is to eat lean meat!) 2 kg (not too little Otherwise, you can't make delicious braised pork!),

Seasoning: salt, sugar (preferably minced sugar), spring onion, ginger slices, cooking wine (as for the amount of consumption, except for 3 tablespoons of sugar, mainly depends on personal taste)

practice

1. After washing the meat, cut it into cubes and soak it in cold water with cooking wine for 5 minutes. Remove drain water.

2. Heat the pan with cold oil, wait until the oil is lightly capped, add rock sugar and keep stirring. You will find that the crystal rock crystal will start to look like white sugar, then like yellow sugar, then like red tang, then like... no more! Hurry and add meat or the sugar will be burnt! Don't stop your shovel! Continue stirring! Sugar will hang on the meat very unevenly, don't worry about continuing to stir you. At this time, the sugar will hang on the meat evenly due to heating.

3. Add water now! Just finish the meat, and ginger slices with spring onions. Bring the fire to a boil and change to a low fire for half an hour.

4. Now you can add salt to the meat. (Please pay attention to this step, add salt only when the meat is cooked to 6 mature! There are two reasons: 1. Early salt will make the protein shrink, the meat is not easy to rot 2. What salt do you use at home? What salt... Stupid! Iodized salt! What happens when iodine is heated? Don’t know? Go back and look at junior high school chemistry!)

5. Cook for another 15-20 minutes! Don't rush to eat first, if you are a fan of bibimbap, you can serve now. If you like dried teriyaki meat, open the fire and serve with dry juice.