Many friends can’t forget the taste of braised pork, because the meat selected for braised pork is fatty and lean, which can make the taste more rich without being too greasy. There are many ways to make braised pork, and the most common ones we see are preserved vegetable braised pork, bean curd braised pork, etc. The way to make braised pork is actually a bit complicated, so that the taste layers can continuously叠加.

How to make preserved vegetable pork

1、

Appropriate amount of small pork belly, appropriate amount of ginger, crush with a knife. Put the pork belly, ginger, and scallions in the pot, add appropriate amount of Huadiao wine to remove the smell and enhance the aroma, add appropriate amount of caramel and soy sauce, in a ratio of 2:1, to change the color of the meat. Add appropriate amount of water, cover the lid, and cook over high heat on the stove for 40 minutes. After 40 minutes, open the lid, use chopsticks to remove the pork belly, hang it with a hook in a well-ventilated place to dry the surface water, to prevent bursting oil when frying and hurting people.

2、

Pour a lot of oil into the pot and heat it to 5成热, put the pork belly in and cover the lid. The oil will burst when frying the pork belly, be careful not to hurt yourself. Leave a gap in the lid to allow the steam to evaporate. After the surface water is dried, turn off the heat, remove it quickly and immerse it in cold water for 15 minutes. After 15 minutes, the pork skin surface will develop a very beautiful tiger skin. Trim the fried pork belly into shape, cut into slices 1 cm thick, and put them in a bowl and set aside.

3、

Use a small bowl, add two spoons of sweet bean paste, one spoon of Haian seafood sauce, one spoon of Wangshouyi Thirteen Spices, add appropriate amount of soy sauce, add appropriate amount of salt, mix well and pour it into the bowl with the pork belly, mix evenly to make the sauce evenly stick to the surface of the pork belly. Arrange the pork belly in the bowl.

4、

Appropriate amount of preserved vegetables, soaked in water and washed several times, remove the impurities from the preserved vegetables, drain the water and set aside. Cut the preserved vegetables first and then chop them into preserved vegetable pieces, put them in a dish and set aside. Cut the edges of the pork belly into meat particles and put them in a dish and set aside. Heat the pot, add preserved vegetables and sauté over low heat, dry the water vapor of the preserved vegetables, and then sauté the aroma of the preserved vegetables and put them in a dish and set aside. Heat the pot, add lard, then add the pork particles, sauté the oil in the pork belly over low heat, add minced ginger, garlic paste, and dried chili segments together and sauté. After sautéing, add the preserved vegetables together and stir-fry. After the preserved vegetables are sautéed, add a little chicken essence and stir well, then turn off the heat.

Fǔrǔkòu ròu

Ingredients：

500g skinless pork belly, 50g red bean curd juice, appropriate amount of scallions and ginger, 1 tablespoon of cooking wine, 1/2 tablespoon of rose wine (optional), a little salt

Fǔ

How to make milk ear pork

1、

Cut the skinless pork belly into squares, clean and remove the blood water

2、

Place the pot with cold water, add scallions, ginger, cooking wine, and clean pork belly

3、

Boil for 7 minutes and then remove

4、

Poke small holes on the surface of the meat skin with a toothpick

5、

Place the meat skin side down in a suitable bowl

6、

Take the red bean curd juice and mix well (I put the soybeans and red rice together inside)

7、

Add a little soy sauce and salt, mix well and pour evenly over the pork belly

8、

Steam for 1 to 2 hours until the meat pieces are soft and tender

9、

Let it cool slightly

10、

Pour the strained soup into the pot

11、

Add a little熟油 or olive oil and rose wine (optional) and bring to a boil, then reduce and set aside for later use

12、

The bowl for steamed meat is inverted with a plate