The braised pork made by experienced masters is not only rich in flavor, but also soft and not rotten in taste, with the feeling of Q bomb. But when many people cook braised pork, they will find that the meat will be too hard if it is cooked for a long time and short. So how can we solve this problem?

Master Zhang of Chongqing has been cooking braised pork in Yubei for more than ten years, and he has a deep understanding of braised pork. When I was studying braised pork, I once encountered such a problem. Master Zhang told me that in order to make braised pork taste soft and glutinous, soft but not rotten, there are several steps that must be grasped in the production process of braised pork.

The following is a detailed explanation for everyone. If necessary, you can take your time and think carefully.

First, the size of firepower

In the process of braised pork, we must grasp the size of firepower. After the soup is boiled, use a small fire to keep the pot slightly open. If the meat is cooked with a big fire, the water in it will evaporate quickly and the meat will become dry and hard.

It is necessary to master the time according to the different cured meat. Generally, you can turn off the fire when it is cooked at 7 minutes, and then use the remaining temperature to make the meat pieces taste gradually, so that the marinated meat will be softer and tender.

Second, brine.

Braised pork should not only pay attention to the heat, but also make the whole meat emit a strong fragrance from the inside out. A pot of old brine or broth is essential. Generally, new brine or broth with poor quality will not taste as good as old brine.

Third, spices.

Friends in the braised dishes industry must be thinking about making a profit. Doing business is to make money. That's right, but you can't save on ingredients and spices. Spices must not be shoddy. Braised pork made of high-quality spices and inferior spices has obvious differences in taste and the ingredients are the same.