First of all, cut the pork into small pieces, square, each piece of skin with fat and lean meat, boil a small pot of water, put the meat into the boil for 5 minutes, cook out the blood and foam, take out and rinse clean, drain the water.

(In fact, you should put the meat into the pot, frying, forcing the fat out of the meat, frying until the meat is golden brown on all sides.)

Pour a little oil into a flat bottomed nonstick frying pan, pour in 2 tablespoons of sugar, slowly stir fry on low heat, when the sugar turns into syrup, gradually dissolve and stir fry into a light brown color, then pour the meat into the meat, so that each piece of meat is coated with the sugar, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 3 tablespoons of dried chili peppers, and 1 tablespoon of soy sauce. Add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 3-5 dried chili peppers, 2 small cloves of star anise, 1 slice of cinnamon, 2 green onions, and lukewarm water that has been submerged over the meat. Want Want, the sauce color is sufficiently braised pork is stewed.

Re-introduce three braised pork practices

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 of the only tube);

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

3, add the right amount of salt, soy sauce, vinegar 1/5 spoon, sugar half a spoon, two spoons of cooking wine, half a spoon of chicken broth (chicken essence can also be cold) 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 ? hours, 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.

5. Serve the dish before your mouth drips into the pot and sneak another piece without anyone knowing.

The second way to make braised pork

Braised pork can be a family dish, and the way it is made certainly varies from place to place and from person to person.

Buy meat must buy skinned pork, fat, lean meat basically half and half, must be with pork skin, or simply do not do.

Meat washed and cut into squares, 2 cm 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 in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (personal experience ............ fire do not be too fierce), fried to the appearance of meat some golden, cease fire, meat out, oil pouring out.

Another pot, pour the right amount of oil, into the onion, ginger, pepper stir fry, special reminder, to put the garlic, a little pat, peel, do not have to cut, the whole into the portion of at least one head, stir fry until the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, white sugar is fine, at least 1 tablespoon, (I put 2 spoons,) do not be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much. You have to be quick, otherwise the sugar will be mushy.

After simmering the juice, pour in the fried meat, stir-fry a little, pour in the water (bone broth would be great, but I don't have the time to simmer it), and then - on the pressure cooker! (If you have time, or do not have a pressure cooker, then slowly simmer, at least an hour, the more rotten the better, do not forget to add water during the period). 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 the 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

The third braised pork practice

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 flavor and the floating foam! (Secret recipe: add some white wine is best!)

Seasoning prepared first: pepper, dashi, cinnamon, ginger, green onion, cooking wine, soy sauce

Frying pan with a little oil, under the sugar, fried sugar color.

The color of the enamel frying achievements to immediately under the ready seasoning, down into the meat! (slightly a bubbling meaning to be under something!)

With personal preference you can also put some dried chili pepper into the fried together, the color can be bright, the taste will be richer

On the good color, you can add water, and then wait for the water to boil ~ ~ ~ ~

Water boiled, will be put on the fire small stew on it! (My personal experience is two hours)

When the water is not much left, put salt, high heat juice can be!