Practice together
Ingredients preparation: pork, rock sugar, carrots.
1. This kind of fat and thin pork belly is the first choice for braised pork. Then cut all the meat into pieces of the same size and put them in a bowl. Cut some onions and ginger slices for later use.
2. Come down and pour the cut meat directly into the cold water pot, add the onion and ginger slices, and then add the cooking wine to remove the smell.
When you are in cook the meat, you don't need to cover the pot, otherwise the pig odor won't come out. After the fire boils, cook for about 2 minutes, turn off the fire, take out the meat, clean it again, and control the water for later use.
Heat the pot first, don't pour oil in the pot first. Then pour the dried meat into the pot and stir fry, and stir fry some oil in the meat. So the meat won't be too greasy. Stir-fry the meat in some oil, and then put the fried meat in a bowl for later use.
Then stir-fry the sugar color with frying oil and put a few pieces of rock sugar in the pot. Break the rock sugar with a small torch, stir-fry until it is completely melted and the color turns purple. Pour in the meat quickly, stir fry quickly, and coat the meat with sugar evenly. The heat of this fried sugar color must be well mastered, and the heat can't pass. If fried, the sugar will be black and the meat will be bitter; If the meat is not cooked, it will be too sweet and affect the taste. Be sure to master the temperature, and you can master the temperature by doing it several times at home.
Add ginger slices, carrot blocks, onion segments, red pepper, star anise, cinnamon and fragrant leaves, stir-fry to get the fragrance of spices, add appropriate amount of soy sauce and soy sauce, and stir-fry evenly. Then pour a bottle of beer in, as long as the beer just drowns the meat. After boiling, cover the lid and simmer for about 30 minutes; When stewing, add some salt to taste, then cover the pot and turn to high fire to collect juice.