Braised pork should be fried in sugar color, which is delicious, because the red color of braised pork is sugar color, and the one colored with soy sauce is called sauce. The following is the explanation of sugar color: sugar color is the red colorant of cooking dishes. Cook braised fish, braised chicken, duck and braised pork. After using sugar color, the dishes are ruddy and bright, sweet and delicious, fat but not greasy. Families can be made by frying. The method is: wash the wok and stir fry, and pour in some oil. When the oil is hot, add 50 grams of sugar, and then stir with a spoon. At this time, with the increase of oil temperature, sugar began to melt and foam. When the foam changes from big to small, the oil surface turns completely, and the color changes from light yellow to jujube red or crimson, immediately pour half a pot of boiling water. Cooking instructions 1. When using sugar to color raw materials, it should be hot. This is because after the raw materials are boiled, the pores of cortical tissue are opened, and the sugar color is easy to stick evenly, which can quickly penetrate into the cortex; At the same time, because the leather has more sticky gum when heated, the sugar color can be dyed firmly at this time, and the sugar color will not fall off when fried again, and the finished product is ruddy, bright and beautiful; 2. Don't stir-fry the sugar, or it will be bitter. Boiled sugar color 1. Oil: for most dishes, you don't need too much oil, just the amount of oil in vegetarian dishes; 2. Fire: Remember that the fire must be small; 3. Put sugar: while stirring the sugar granules, observe the heat, keep stirring, and see that the sugar gradually melts, and the oil will have small bubbles, and the color will gradually increase and turn brown; 4. When the color of the pot turns dark brown and the foam changes from small to large, turn on a big fire and add vegetables (mostly meat) to stir fry.

Material: pork ribs (pork belly) (1000g)

Seasoning: green onion (10g), ginger (5g), star anise (5g), fragrant leaves (5g), peanut oil (20g), soy sauce (5g), sugar (10g), salt (5g) and monosodium glutamate (2g).

[Edit this paragraph] Practice 1

Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes, then take it out, rinse it with cold water and serve.

Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of brown sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use.

Process 3: put 100g oil in the pot, and pour the meat when the oil is 80% hot. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat. After one minute, drop the juice into the pot for dyeing. When the meat turns golden brown, add water to the meat. Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a delicious dish of braised pork is finished.

[Edit this paragraph] Exercise 2

1. Pork belly with skin cut into cubes, onion and ginger cut into large pieces.

2. Heat the oil in the pot, add the sugar and stir fry. When it turns brown, add meat, add some water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and fragrant leaves, and stew for several hours.

Or:

Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic.

Exercise:

1, first put the oil, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, and add seasonings such as cooking wine to stir-fry to get the fragrance.

2. Add boiling water to the pot and stew for 2-3 minutes.

3. After the fire boils, simmer for 2-3 hours.

4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pot.

[Edit this paragraph] Tip

You can add vegetables such as cabbage, tofu, potatoes and carrots to cook together, and you can change all kinds of delicious stews.

It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar.

Marunomori rests at home on weekends and fiddles with various famous chefs' recipes every day. The most successful replica is this braised pork.

It is said that "a pot of braised pork ends with a bowl of white rice, which is the highest respect for it."

Well, give me a bowl of white rice, thank you.

raw material

Pork belly 650g, onion 30g, ginger15g, cooking wine 40ml, soy sauce 25ml, soy sauce10ml, sugar15g and rock sugar 20g.