How to make braised pork without sugar

Friends who like to eat braised pork have already fallen deeply in love with this dish. I don’t know if you have ever tasted braised pork without sugar. Just imagine what it tastes like. There is no doubt that the taste must be different. Sugar can provide energy to the human body and is one of the essential elements in the human body. The following is one of the methods and some tips for your reference.

After washing the pork belly, soak it in clean water for half an hour to remove blood and fishy smell, cut it into small cubes, then put it into a pot and add water to cover it, boil it for 3-5 minutes, remove it, filter out the water, add a little oil in a wok, put in aniseed and peppercorns and heat it to bring out the aroma, put the meat into the wok and stir-fry until the oil comes out (if the meat is very fatty and produces a lot of oil, you can remove some of it), add cooking wine and vinegar (because the meat oil added to wine and vinegar will generate balsamic when heated, which is more delicious), stir-fry, add light soy sauce to enhance the flavor, then stir-fry with dark soy sauce for a few times to color it, then add ginger and garlic and stir-fry for a few more times, add boiling soup to cover it, avoid adding cold water, otherwise the meat will be hard and will not melt. Cover and simmer on medium-low heat for half an hour. If you like a strong taste, add some salt before serving. It should be rosy in color, fatty but not greasy, and delicious.

Tips:

1. When cutting meat, you can cut it raw or cooked. Raw or cooked meat is easier to cut, but the taste of the meat will be different. When the meat is cut into water while raw, each small piece is heated evenly, while cutting it after boiling is almost the same as making twice-cooked pork. The difference is: the braised meat is cut into small cubes, while the twice-cooked pork is cut into thin slices; the cooking time for braised meat cannot be too long, so the small pieces are obviously heated unevenly, while the twice-cooked pork should be cooked to 80% done.

2. The purpose of blanching the meat in water is to make the meat shrink and remove the fishy smell. It only takes a few minutes.

3. Do not fry the meat for too long, otherwise it will taste dry.

4. When adding soup, you can add potatoes, carrots, winter melon, etc.

5. If you like spicy food, you can add dried chili peppers or bean paste and stir-fry before cooking.

6. In order to reduce salt intake, and considering that salt is bad for the body after being exposed to high temperatures, it is best to add salt before the food is served.

1~6. Boil the meat in hot water for 5 minutes, take out and cut into pieces. Add oil and star anise and stir-fry to remove the fat. After removing the fat, directly add cooking wine, salt, soy sauce and other seasonings. Add water to cover the meat, bring to a boil over high heat, then simmer over low heat for 20 minutes before serving.