How to cook lean meat

It is also common to use lean meat for braising, although it is not as common as braised pork belly which is a combination of fat and lean meat. However, for people with high blood lipids, they can eat braised lean meat, which has lower fat and cholesterol content. It not only satisfies the taste but also avoids adverse effects on health. It is also relatively simple to use lean meat for braising. First of all, it must be marinated, so that the lean meat can taste better.

Ingredients : 200g lean meat

Accessories: appropriate amount of oil, salt, wine, chicken essence, sugar Steps 1. Heat oil and stir-fry the meat in the pot 2. Stir-fry until half cooked and add soy sauce and sugar 3. Add appropriate amount of water, cover the pot and cook for five minutes

Introduction: Braised pork is also one of my specialties. During every festival, there will always be a large group of foodie friends clamoring for me to make a big pot of braised pork for them to satisfy their cravings. Even girls will give up their weight loss plans in front of my braised pork. (Haha, that’s a bit of self-boasting.) All this shows that my braised pork is really good! Today, I will share with you my method and tips for making this braised pork, hoping that you can make the most delicious and satisfying braised pork at home. Ingredients: 500 grams of pork belly, 30 grams of green onion, 20 grams of ginger, 20 grams of garlic, 5 cloves of aniseed, 5 grams of peppercorns, 5 grams of cinnamon, 4 grams of salt, 15 grams of sugar, 20 grams of soy sauce, 20 grams of cooking wine, appropriate amount of water, and a little cooking oil. Method 1. Wash the pork belly and cut it into 4 cm square pieces for later use. 2. Cut the green onion into large pieces, slice the ginger, and peel the garlic for later use. 3. Wrap the aniseed, peppercorns and cinnamon with gauze, seal it and set aside. 4. Add a little oil in the pan, add sugar when the oil is cool and stir-fry slowly with a spatula. 5. When the sugar in the pot turns dark red, add soy sauce and the chopped pork belly. 6. Continue to stir-fry the pork belly until it is evenly coated with sugar color and slightly oily. 7. Pour in warm water at about 60 degrees until it just covers the meat. 8. Add cooking wine and spice bag and cook over high heat. 9. Cover and simmer over low heat until the pork belly is 90% cooked. 10. Add salt and a little sugar to season and continue to simmer until the pork belly is soft and tasty. 11. Remove the spice bag and cook the soup over high heat until it becomes bright red and thick. Then it is ready to be served.