You want to make your own braised pork, the taste is not too hard, then in fact to pay attention to two points of the first point is to stew meat fire must be smaller, with a small fire slowly go to the stew, and stewing time to be a little longer. The second point is that you need to add enough water at once, if you open the lid to add water in the middle of the day, then the texture of the lean meat will be relatively poor. Because when the lid is removed, the water vapor inside the pot will not be able to reach saturation, so there is no way to keep the air inside the pot moist, and the lean meat will become clean.

The practice of braised pork is actually relatively simple, first we have to prepare the skinned pork all clean and cut into pieces. Then we need to fry the stewed meat ingredients, stewed meat ingredients are star anise, sesame leaves, cinnamon, etc., directly into these spices into the frying pan, with a small fire slowly to fry, if you like to eat spicy, you can add some millet spicy, and then add some sliced ginger and scallions.

When the oil in the pan is fragrant, we put the prepared pork into the pan and slowly fry it, and when it is set, we add some dark soy sauce and rock sugar. Then along the walls of the pan drizzled with a circle of yellow wine, add an appropriate amount of water, water is generally not more than the meat, and then cover the pot, first with a large fire boil, boil and then turn into a small fire stew for half an hour, in the near pot before we can add some salt and monosodium glutamate and other seasonings, out of the pot directly before the pot with a large fire can be juiced.

According to this method to do out of the braised pork, the taste is certainly very good, and the color is also very beautiful. If you want to make out of the braised pork, the color is more beautiful, then you can directly add an appropriate amount of cola inside the pot or add some red currant, so that to make out of the braised pork, the color will be particularly bright. In the sauce, if there is meat sticking to the pot, then you can first clip out the meat, and finally drizzle with the broth of the meat.