I'll tell you what to do. Put a little oil in the pot. Then add as much sugar as oil. Stir-fry slowly with low heat until saccharified. When dark red foam appears, add meat. Meat is red. The color is beautiful.
Braised pork is a big dish that almost every household has to cook and is very popular. Braised pork is also the focus of the restaurant menu.
Ingredients: pork belly, eggs, salt, salad oil, soy sauce, rock sugar, onion, ginger, cinnamon, star anise and yellow wine.
Practice: First choose a piece of pork belly, fat and thin, then wash the pork belly, cut it into large pieces, and cut the onion and ginger into powder for later use. Then we take a pot, and when the pot is hot, we pour some oil, put the meat in, and stir fry over high fire. Stir-fry for about ten minutes, and a lot of oil will be analyzed in the pork belly, so that the meat is cooked, and then the meat is fished out. At this time, there is still some oil left in the pot, then put the rock sugar in and turn to medium heat. Stir-fry the rock sugar and turn it to low heat. Then I saw a little smoke. When the color was between light yellow and burnt yellow, I put the meat back. If you want the meat to turn purple, you need to fry the sugar for a while. When the smoke from the soup is heavy, put the meat quickly.
Put fennel and cinnamon into the meat at the same time, then put chopped onion and ginger leaves into the fire. Put soy sauce first, then put yellow wine after frying. Stir-fry the soy sauce evenly, then pour in some boiling water until it touches 3/4 of the meat, and then put some salt into the fire. Wait until the water boils, then turn the heat down. Cover and stew 1 to 1. When we arrive for an hour, put the eggs in and cover them, and then stuffy for half an hour, so that the meat will be red and bright. Finally, after the juice is collected, it can be served on a plate.
Putting soy sauce can make braised pork with a layer of sauce, and red rock sugar can make braised pork more attractive visually. Finally, Bian Xiao wants to remind everyone that when adding water halfway, don't add cold water, but add boiling water. Mastering this step can make braised pork with bright red color and delicious taste.