1, first of all, will be the meat washed, drained and cut into pieces standby;
2, the same will be the carrot washed and cut into pieces standby;
3, and then the green onions washed, cut into sections, standby;
4, next we start to stew meat, cold water in the pot, until the water boiled to remove the blood and meat stench, the pork was not the best, and the pork is the most important thing. cut section, standby;
4, next we start to stew meat, cold water in the pot, until the water boils, remove the blood and meat stink, the pork out;
5, and then pour out the water in the pot, put a little oil, and then into the spices, onion whites stir frying burst of aroma;
6, and then into the pork, stir frying to both sides of the brown, be sure to high heat;
7, then Put into the soy sauce, soy sauce, cooking wine, rock sugar, salt, stir fry evenly, into the water, cover the meat, stew for 40 minutes;
8, and finally add the carrots stewed for 10-20 minutes, after the juice sprinkled with green onions can be out of the pot!
Tender meat is not greasy super tasty, like this carrot braised pork, wife even ate 2 bowls of rice, too greedy!
Uncle tips
1, pork cut into 2.7 to 3 cm is good, because the pork boiled and then fried oil will be narrowed, frying meat, one is to reduce the intake of grease, and the second is a better taste;
2, pork boiled, one is to de-odorization, and the second is to set the shape;
3, rock sugar fried sugar color is more red than sugar, but direct frying is very time-consuming to master! Not good weather, it will be crushed into fine crumbs in advance is much more convenient;
4, stewed meat when boiling, be sure to small fire, the kind of bubbling cooing, water is not too little. More can be behind the big fire juice, less water, if the meat is not stewed juice on the dry;
5, the most appropriate time to start the pot is that the juice is thick and bubbling a lot of bubbles, so that after the turn, the juice can be evenly hung on the meat, very beautiful. If you like, you can also completely dry.