Pickling fat pork with sugar and wine will make the pork transparent. This is because after mixing white sugar with soju, it reacts with fat meat, and the fat oil in the meat is removed by the power of sugar and wine. The fat meat thus made is also called "ice meat" because its color is almost transparent.

Some chicken, duck and fish look rosy and bright, sweet and delicious, which makes people have an appetite, which is also due to sugar. Stir-fry the sugar color slowly with a small fire, and stop when the sugar color changes from light yellow to bordeaux or crimson. If the time is too long, the fried sugar color will be bitter.

Extended data:

When cooking pork, make sure it is cooked. When cooking pork at home, you must fully heat it. As long as the pork is cooked and cooked thoroughly, even if there is a virus, it will soon lose its activity. Yi Zhu also reminded everyone that when handling pork, raw and cooked pork must be separated to avoid cross-contamination of pathogens that raw pork may carry to other foods through the kitchen.

Fresh pork should be stored in the refrigerator immediately after it is bought back. If it is not eaten for the time being, it is best to store it frozen to avoid pork spoilage. It is best to eat frozen pork once after thawing to avoid repeated thawing. Finally, it should be reminded that although frozen pork can ensure that it does not deteriorate, the longer it lasts, the worse its taste will be.

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