The first:

1, buy back the pork (that is, the kind of lean meat and fat had cascade-like) cut into 1 cm square (thickness, regardless of the length and breadth);

2, the pot of oil (put a little more), when hot, put the sugar (sugar can also be) a spoon (you can put a little more), stir-fried until the paste until (at this time the pot should be smoking. Don't be afraid). Pour into the cut meat and seasonings (thick slices of ginger, into cloves (do not break) of garlic, cinnamon, dry chili, star anise, orange peel (non-peeled)), stir-fry over high heat for three minutes, at which time the meat turned a deep red;

3, add salt to the amount of soy sauce, a spoon, vinegar 1/5 spoons, half a spoon of sugar, two tablespoons of wine, half a spoon of chicken broth (chicken broth), broth (cold water is also available) to submerge the meat 3 millimeters, high heat to a boil (began to rise) aroma);

4, poured into the stew pot simmering on low heat for 1 1/2 hours, at this time the soup should be very little and is thick (if too much soup can be a big fire to collect the soup, but to stand next to watch), add green pepper (not very fat kind of bell pepper), you can add a little cilantro, and then taste the salinity, and then simmer for another 3 minutes.

The second:

Can be said to be a family dish, different places, different people, practice is certainly not the same. Buy meat must buy skinned pork, fat, lean meat basically half each, must be with pork skin, or simply do not do. Meat washed and cut square, 2 centimeters square, do not blanch, directly take the pot to pour the right amount of oil (I use peanut oil), when the oil is hot, put the meat into the pot, fry! Frying this process is essential, one is the fat meat in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (fire do not be too fierce), fried to the appearance of the meat is somewhat golden, cease fire, meat out, pour out the oil. Another pot, pour the right amount of oil, into the onion, ginger, pepper stir fry, special reminder, to put the garlic, slightly patted, peeled, do not have to cut, the whole into the portion of at least one head, together with the stir fry to the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, but white sugar is fine, at least 1 tablespoon, don't be afraid to put too much, meat likes sugar. Then pour in the soy sauce, not too much. Be quick, otherwise the sugar will be mushy. After boiling the juice, pour in the fried meat, stir fry a little, pour in water (bone broth is best, but unfortunately I do not have time to boil), and then - on the pressure cooker! (If you have time or don't have a pressure cooker, simmer it slowly for at least an hour, the more rotten the better, don't forget to add water during the time). The water in the pressure cooker to slightly more than the meat can be, add salt, add ingredients, high heat to boil, cover and simmer for 25 minutes, cease fire after natural cooling, no pressure to open the lid, and then open fire to collect the juice, the juice is thick, add a little monosodium glutamate, cease fire out of the pot, fragrant ...

Third:

White meat cut into the appropriate size of the block. Then blanch it in boiling water for 5 minutes and fish it out to remove the fishy smell and the floating foam! (Secret recipe: add some white wine is best!) Seasonings first ready: pepper, dashi, cinnamon, ginger, onion, cooking wine, soy sauce frying pan with a little oil, under the sugar, fried sugar color. Enamel color frying achievements to immediately under the ready seasoning, down into the meat! (A little bit of bubbling meaning to be under the stuff!) With personal preference can also put some dry chili into the fried together, the color can be bright, the taste will be rich some on the color, you can add water, and then wait for the water to boil ~ ~ ~ ~ After the water boils, the fire will be put on a small stew on it! (My personal experience is two hours) when the water is left little, put salt, high heat juice can