If you are not used to such polysaccharides, you can reduce them. Easy to color. The color of this dish is different. It is a whole piece of cooked meat, dried with water, covered with sweet wine, and then fried in an oil pan to make it sugar-colored. Then cut it into strips, put it in a steaming bowl, give raw onion, ginger and salt star anise, steam it in a cage for one hour, and then buckle the bowl into a dish. Stir-fry ginger slices with oil in a casserole 1 spoon, stir-fry pork belly until it becomes discolored and oily, stir-fry the seasoning wine 1 spoon evenly, add the sauce and hawthorn slices and bring them to a boil with high fire, then turn to low heat for 15 minutes, and then turn to high heat to collect juice and add onion.
This also shows the popularity of braised pork, so this time we will answer the question about the practice of braised pork, and of course we will share the detailed practice of delicious braised pork to ensure that it is fat but not greasy, thin but not firewood, ruddy in color and fragrant in taste. I can't sell braised pork. Stir-frying sugar is a technical job. No matter how good it is, it takes time to cook and stew the meat. First, the cooked meat will not be shaped or stewed for a long time. Second, the cooked meat will be cooked for a short time, and the color will not go up, so it will not look good.
That is, the primary processed raw materials are put in a boiling water pot and heated to half-cooked or full-cooked, and then taken out for further cooking or seasoning. It is an indispensable process in cooking, especially cold salad. It plays a key role in the color, aroma and taste of dishes, especially in color. Several steps of braising braised pork: 1: stir-fry the sugar color, preferably with rock sugar. Grasp the time, it is calculated in seconds. 2: After the sugar is fried, stir-fry the meat (don't cut it too small), add water (a little more) onion and ginger aniseed after discoloration, and add some soy sauce.