Materials

Main ingredient: 500 grams of pork

Seasoning: 1 teaspoon of salt, 1 tablespoon of soy sauce, 20 grams of rock sugar, 5 grams of green onion, 5 grams of ginger, 1 teaspoon of cooking wine, 60 milliliters of vegetable oil, and the right amount of water

Practice

1. Wash the meat and cut it into 3-cm-square chunks, and then slice the green onion and ginger with a knife to cut it small.

2, cut the meat into a pot of cold water, high heat water boiled continue to cook for 2 minutes out, with warm water to rinse off the surface of the meat foam, drain the water.

3. When the pan is hot, pour in vegetable oil (about 60 ml), reduce the heat to medium and add rock sugar.

4, slowly stir fry until the icing sugar melted and discolored jujube red, the oil in the large bubbles into small bubbles, small bubbles quickly become gone when the sugar color on the fried good.

5, immediately put the blanched pork into the rapid stir-fry so that the surface of the meat are coated with sugar color; then, pour in cooking wine, soy sauce, green onion and ginger stir-fry evenly, add the right amount of water did not exceed the pork, large fire boil, turn into a small fire, cover the lid stewed for about 1 hour.

6, meat stew to about 1 hour or so, open the lid, add salt.

7, turn on the heat to the juice all dry off the fire can be.

Tips

1, pork as far as possible to choose the fat and thin evenly, you can see 5 layers of meat (3 layers of fat, 2 layers of lean) quality is better.

2, stir fry sugar color to use medium heat to stir fry, small fire, too slow, big fire, easy to fail.

3, sautéed pork, to put less oil, because the meat itself will come out of the oil, put too much oil, do a good job after the braised pork taste will be more greasy.