PorkWith its nutritious and delicious qualities, pork is a great ingredient for cooking.Prepare wellHome-cooked dishesThe key to making good braised pork lies in three main points.

1. Cut the meat into larger pieces.Pork contains water-soluble nitrogen-containing substances that can enhance flavor when released during braising; the more these substances are released, the richer the broth becomes, but the aroma of the meat itself will be reduced.The meat should be cut into appropriately large pieces to minimize the loss of flavorful components, resulting in a more savory taste compared to smaller cuts.2. Do not use high heat for cooking.

Because first, when the meat is subjected to sudden high temperatures, the muscle fibers become tough and harder to tenderize;second, the aromatic substances in the meat are released with the steam during vigorous boiling, reducing their fragrance.3. Add less water while braising to make the broth more flavorful and rich.Steam away, reducing the fragrance.Evaporate, diminishing the aroma.

In simmering, use less water to make the broth richer in flavor.