1, braised meat:

The practice of braised meat is not complicated, but for the choice of meat must be some care. Take the skin fine three lines of meat (or pork) a (portion of their own control), branding the skin (because the skin on the pig hair), remove the hair, wash. Pour oil in a pot and heat it up, put soy sauce (or dark soy sauce) and sugar (according to your taste) on the pork skin and put it in a hot frying pan to fry until the skin turns red, and then start frying. The pan fried oil do not pour away, the fried skin of the meat cut into a bite size can be eaten, into the frying pan for a few moments, (about the time when the meat is not blood) plus water (to be all the meat submerged), put star anise, sannai, (fennel, chili peppers, peppercorns according to the taste of each person to put or not to put), soy sauce (or dark soy sauce), sugar, ginger, about 1 hour or so in the boil the water drying drizzled with a bit of sesame oil (sesame oil) on it! The pot will be ready. In the burning time you can according to their own preferences in the inside of the quail eggs, vegetables, bean diameter stick and other dressings. Remember to put one kind of dressing, otherwise it will pass the flavor. The skin should be fried to a little bit of bubbling; water boiled with a small fire. Can also not put dressing, eat pure braised pork.

Features: braised pork flavor is very fragrant and delicious, looking very appetizing, is to ensure that the flavor of the pure and strong, must ensure that the meat is fresh, and the fire should be controlled.

2, moldy dried vegetables fried meat:

Materials: moldy dried vegetables, ginger, dried chili peppers, pork, sugar, soy sauce

Practice: a small bowl of moldy dried vegetables with water soaked two to three times, depending on their own tastes depending on the lightness of the water, dry, standby. Buy a catty and a half or so of the five-flake meat (peeled), cut into normal-sized pieces of meat, open fire, at the same time on the meat into the pot, add a little water (pay attention to the water must not put too much!!!). The purpose is to let the meat cooked as soon as possible, and then open a small fire stir frying simmering oil, until the meat fried to golden brown, and fat meat is basically simmering out a lot of oil, this time to cut up the ginger and broken dry chili pepper into the together stir fry a few times, into the sugar four or five tablespoons (according to the individual taste rationing), and then pour in the soy sauce, stir fry to the aroma of the kitchen, and finally poured into the moldy vegetables with the frying, and to be moldy dried vegetables to the oil are absorbed, OK, start the pot! The flavorful dried mustard greens stir-fried pork is ready.

Features: dried mustard greens stir-fried meat is more delicious, if you can not find a mouth-watering dish for dinner, then dried mustard greens stir-fried meat can help you, not only can make the appetite, but also rich in nutrients.