3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine and half a spoonful of chicken essence, clear the soup until the meat is submerged for 3 mm, and boil it over high fire; 4. Pour into a saucepan and simmer for 1.5 hours. The soup at this time should be very small and sticky. Add green peppers, add some coriander, then taste the salt and stew for 3 minutes.
The second method of braised pork: 1. When you buy meat, you must buy pork belly with skin. Fat meat and lean meat are basically half, so be sure to bring pigskin, or you won't do it at all. 2. Wash the meat and cut it into 2 cm square cubes. Don't blanch with water. Pour some oil directly into the pot. When the oil is hot, fry the meat in the pot! The process of frying is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Second, it will increase the flavor of meat, and the appearance of meat will be golden when fried. Cease fire, fish out the meat and pour out the oil.
3. Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, and then it is very important-don't forget to put sugar! Rock sugar is the best, and sugar is ok, at least 1 spoon. Don't be afraid to put too much, meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn. 4. After the juice is boiled, pour in the fried meat, stir fry, pour in water, and then-put it on the pressure cooker! . There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, cover the lid after boiling, stew for 25 minutes, cease fire, naturally cool without pressure, open the lid, and then collect the juice over high fire. After the juice is thick, add a little monosodium glutamate and turn off the heat.
The third method of braised pork: 1. Wash the meat, put it in a pot, pour in clear water, cook it with high fire for 15 minutes, then take out the bleeding foam and let it cool, and cut the thoroughly cooled pork into small pieces. 2. Pour the right amount of oil into the wok, heat it, add pork and stir fry for 5 minutes, then stir fry and serve. .
3. Wash the pan and add 2 tablespoons of water. When the water boils, pour in the sugar. When the sugar becomes bubbles, add the fried pork and stir-fry twice, then add the soy sauce and cooking wine and stir-fry for 2 minutes. 4. Pour the meat into a casserole, add scallion, ginger, star anise, dried tangerine peel, cinnamon and fragrant leaves, then pour half a glass of water to soak the meat in the soup, add a little salt, cover the pot, and simmer 1 hour.