Dish characteristics: salty, sweet, fragrant, fresh features prominent, bright color, meat flavor, fat but not greasy; you can choose different meats, such as: pork, chicken, beef, etc.; using braised meat packet, you can dedicate a wonderful braised meat to your family; you can also be at home to marinade some more meat, and then wrapped in plastic wrap, put in the refrigerator to freeze! You can also marinate more meat at home, then wrap it in plastic wrap and put it in the refrigerator to chill, so you can eat it as you go, very convenient, and braised pork can also be made in microwave. Dishes belonging to the category microwave

Main ingredients:

Pork 1000g

Braised pork marinade 45g

Marinade ratio:

Marinade: water: meat = 4.5:1 (wine): 3 (dark soy sauce): 30:100

Other ingredients:

Dark soy sauce 3g/per 100g Raw Meat

Wine 1g/per 100g Raw Meat

Water (Ice or Cold) 300g

Detailed Steps

Note: Corresponding to the right side of the picture, such as the lack of pictures, you can upload your own hand Oh

Step 1:Cut the five-flower meat into 15-20g pieces of meat, of course, you can do more, more marinade, then wrap it in plastic wrap and put it in a bowl of water. Then wrap it in plastic wrap and put it in the fridge to chill, and eat it later as you like.

Step 2: Add a small amount of soy sauce and cooking wine to the ingredients and mix well.

Step 3:Add all the seasonings to the meat, mix well and marinate for about 30 minutes.

Step 4:Add about the same amount of water as the weight of the marinated meat, and add it to the pot with the marinated meat and bring to a boil over high heat and then simmer over low heat; you can also use microwave cooking.

Steps to make braised pork.

First, go to the food market next to your house and buy half a kilogram of pork (must be with skin);

Second, go home and wash it, if you are too lazy to wash it, I guess it can be eaten, it's just not very hygienic;

Third, heat up the pot, pour in about 50 grams of salad oil, when the oil is heated up, then pour in two tablespoons of sugar, then with the spoon of the semi-circle metal or alloy soup spoon back in the pot for rapid clockwise or counterclockwise rotation, this step, the fire requirements are very strict, the fire is not enough, braised meat made out of the face of white; fire over, braised meat will turn black, caramelized sugar will have a kind of bitter taste, then what to do? Can only rely on experience, you do a few more times will be able to grasp. In my experience, when the oil starts to smoke, you scoop up the oil and pour it down, you see a color close to between amber and brown, and the sugar looks like it has melted. See, the heat is a split second thing, and you have to make a decision within 5 seconds or the red meat you make is something else.

Fourth, when the oil becomes between amber and brown, pour the cut pork in and stir-fry for half a minute, this time you will see the caramel color sticking to the meat, it is very obvious, that means the fire is ready, then, you can pour in the white water, the water should not over the meat. Of course, you can also pour in beer, red wine, if it is beer, a bottle or two, if it is red wine, 50 ml can be. Then add the right amount of water, the water should be no more than the meat, increase the heat to bring the pot to boil, and then change to medium-low heat to simmer.

Fourth, into the slow stewing stage, you can be prepared beforehand onions, ginger, garlic, sesame leaves, dashi, peppercorns, chili peppers and other seasonings in the right amount of pouring in, you can also add a little soy sauce coloring. 5 minutes, add the right amount of salt, and then just let it slowly go to the stew it. Every three minutes you have to turn the meat in the pot to avoid drying it out.

Fifth, after 20 minutes, braised pork is cooked

Warm tips:

After eating half of it, add the phylloxera section