Materials
1 catty of pork,
Accessories: green onion (cut into pieces), garlic (whole cloves), ginger, peppercorns, fennel, cinnamon, dried chili peppers, tangerine peel, coriander, Chinese seasoning,
Seasonings: sugar, salted salt, chicken essence, cooking wine, aged vinegar, dark soy sauce
Practice
1. Cut the pork into 1cm cubes, preferably with skin.
2. Put the oil in the pot, when hot, put the sugar, stir fry until bubbling, pour in the cut meat, auxiliary ingredients, stir fry on high heat for 1 minute.
3. According to personal taste, add the appropriate amount of seasoning: salt, chicken essence, cooking wine, vinegar, soy sauce. Finally, add water to submerge the meat and boil over high heat.
4. Large fire boil to small fire cover the lid to cook for 1 hour, until the soup is sticky, open the fire soup, constantly turning with a spatula to avoid dry pot, soup collection fast dry can be turned off the fire can be simmered.
Ordinary way to do the braised pork practices are as follows:
Materials
500 grams of pork, 30 grams of green onions, 20 grams of ginger, 20 grams of garlic, 5 petals of seasoning, 5 grams of peppercorns, 5 grams of cinnamon, salt 4 grams of sugar 15 grams of soy sauce 20 grams of wine 20 grams of wine, the right amount of water, a little cooking oil.
Practice
1, the meat washed, cut 4 cm square block spare.
2, green onion cut into large sections, ginger sliced, garlic peeled and spare.
3, with gauze will be seasonings, pepper, cinnamon wrapped sealed mouth spare.
4, do a little oil in the pot, cool oil when the next sugar with a spatula slowly fry.
5, the pot of sugar into a deep red when cooking soy sauce, into the cut pork.
6, keep stirring the pork until the sugar color is well coated and slightly oil.
7. Add about 60 degrees of warm water until the meat is just below the surface.
8, under the cooking wine, put the spice packet and make a big fire.
9, cover low heat slowly simmer until the meat is 9 mature.
10, into the salt and a little sugar seasoning and continue to stew until the meat is soft and flavorful.
11, pick up the spice packet, high heat will receive the soup red and thick can be served.