How to make braised pork without sticking to the pan

People who like to eat meat like the smooth and fresh taste of meat and the nutritious meat. Meat plays an important role in my country's food culture, and most common cooking methods are suitable for cooking meat. The most common cooking method for meat in home cooking is braised. Braised meat is delicious and fragrant, leaving a lingering aftertaste. However, braised meat has a very troublesome problem, which is sticking to the pan. So how to make braised meat non-stick?

How to make braised pork without sticking to the pan

1. Why does braised pork easily stick to the pan?

When making braised pork, you need to add a little flavor and fry it first. This way the meat will be crispy on the outside and tender on the inside, and the taste will be particularly good. Frying meat may cause the problem of sticking to the pan. First of all, it is better if the pan is a frying pan. If the surface of an ordinary pan is uneven and rough, it is easy to stick to the pan. Second, if the amount of oil is too little, it will easily stick to the pan. However, if the oil is too much, it will easily cause the meat to have a strong oily taste, which will affect the taste and is very difficult to control. The third is the heat. If the heat is too low, it will easily cause the pan to stick.

2. How to make braised pork without sticking to the pan

First: You can wipe the bottom of the pot with ginger first, and then after the pot is heated, wipe the bottom of the pot with the cut surface of the ginger to reduce the chance of sticking to the pot.

Second: When frying the meat, use medium heat and make sure the heat in the pan is high enough to prevent the skin from sticking to the bottom of the pan.

Third: Turn the meat over in time. This will allow the skin to become crispy and browned as quickly as possible, while preventing it from sticking to the pan.