What are some passages that describe the deliciousness of braised pork?

1. Red fluttering, shiny, trembling, eat while hot, the first bite to the meat skin, gently cut down with your teeth, the next layer is fat, absolutely fat but not greasy, and then the next layer is lean meat, which melts in the mouth, and there is another layer of fat below, followed by another layer of lean meat, with clear layers and no sharp edges.

2. The aroma of braised pork is very strong, there is a sugar fragrance, barbecue-like meat aroma, the meat is smooth and tender, and it melts in the mouth, which is really wonderful. As the saying goes, "This smell should only be in the sky, and it is rare to see it a few times in the world."

3. The appearance of braised pork reflects the characteristics of "thick oil red sauce". It is golden in color, fat but not greasy, slightly sweet in taste, and soft in the mouth. If potatoes are added to the braised pork, the potatoes will absorb part of the soup and have a rich taste, which is best served with rice.

4. Fat but not greasy, melt in the mouth, and have an endless aftertaste.

5. One day half a year ago, I was having dinner in a restaurant, and my friend happily recommended this dish to me, and I couldn't bear to order it. When it is served, the fiery tender meat and the tempting aroma have already whetted the appetite, taste it, the soft meat, full of elasticity, chewy, sweet and sweet, make people want to stop. As a result, more than half of the braised pork that day fell into my stomach, and after eating, I smacked my lips and added my lips, and I still couldn't get enough??

Hello, dear.

Please wait. Steps to make braised pork:1First, cut the pork belly into centimeter-square pieces, pot it under cold water, boil the meat pieces for 5 minutes after the water boils, and remove the water for later use. 2.

Pour a little oil into the wok on the heat, stir-fry the star anise, pour in the caster sugar and stir-fry the sugar color, and stir-fry until it is slightly yellow; 3.Melt the sugar thoroughly, fry until slightly colored, then stir-fry the meat pieces until the water is drained, the color is translucent, the surface is slightly yellow, and the oil begins to be cooked into the rice wine; 4.Pour in soy sauce and stir-fry until the rice wine volatilizes and the soy sauce is evenly adsorbed on the meat; 5.

After stir-frying the meat well, pour boiling water into the pot, the water and the meat pieces can be equal, and then add the green onions, ginger slices, and bay leaves; 6.Finally, add rock sugar, cover the pot and simmer over low heat for 30-40 minutes; 7.After the meat is cooked, pick out the green onions, ginger, star anise, and bay leaves, and then, put a little salt, and use the fire to collect the juice; 8.

The soup is ready to be removed. When collecting the juice, you can decant the excess oil for other purposes, this oil tastes very fragrant, and can be used for other purposes.

Delicious, fatty but not greasy, sweet.

Braised pork, a famous popular dish, all major cuisines have their own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to choose three layers of meat (pork belly) with fat and thin, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, and nutritious.

There are many ways to make braised pork, although they are all based on pork belly, soy sauce, sugar, etc., but the method is different, and the taste is not the same. Mao's braised pork is famous for its bright red and slightly spicy and rich taste. Fat and thin, sweet and soft, melt in the mouth.

Braised pork is widely spread throughout our country and is a famous popular dish.

Fat but not greasy, very fragrant to eat, sweet and delicious, smooth and tender meat, braised pork is made of pork belly, and it is really delicious to do well.

The boxy meat is very soft when biting, sweet but not greasy, with a sweet fragrance, the meat is smooth and tender, melts in the mouth, is very delicious, and makes people eat with endless aftertaste.

<> fat but not greasy, lips and teeth fragrant.

The taste of braised pork should be full of color, flavor, and flavor, fragrant to the bone, and the taste is excellent.

Fat but not greasy, the meat is smooth and tender, which makes people feel appetizing.

The taste of braised pork is fragrant and rotten, and the color and flavor are good.

The taste of braised pork is very good, fat but not greasy, and very delicious.

The description of braised pork is as follows:

1. Someone frries the meat and then burns it, so the meat will not shrink, it looks beautiful, and it saves fire. However, after frying, the oil will be sealed in the meat, and it will inevitably get tired after eating two small pieces, and the taste is not soft enough. For eating meat, the first is the taste, then the acacia branch is fragrant, and the third is the color.

A good braised pork is soft in the mouth, and there is a weak resistance when you bite into it, and it is crispy and invisible when you chew it slightly.

2. In some places, various ingredients should be added to the roast meat, such as roast meat with winter bamboo shoots, roast meat with plum vegetables, roast meat with chestnuts, roast meat with leaves knot, roast meat with eel, etc. However, the mellow and pure braised pork is only slowly baked with fresh soy sauce and rock sugar, which can be regarded as a meat taste that cannot be forgotten for three months.

3. There are many ways to make braised pork, in terms of taste, Li Qiao not only has salty, sweet, and spicy, so the taste of braised pork should be regional, no matter who can absolutely say that the braised pork is authentic, which flavor of braised pork is right, you can only think it is delicious relatively yourself, and it is right that meets your own taste.

4. Heat the pot, add a little oil, and add the pork belly when the oil is hot. Stir-fry until the pork belly changes color and add the teriyaki soy sauce. Stir-fry evenly, add sugar, stir-fry until the sugar melts, and evenly wrap the meat pieces.

Pour the fried pork belly into a saucepan and add water to cover the meat. Bring to a boil over high heat, add green onions, ginger, star anise and bay leaves, turn to low heat and simmer for half an hour.