1, buy back the pork (that is, the kind of lean meat and fat had cascade-like) cut into 1 cm square (thickness does not matter, only the length and width);

2, the pot of oil (a little more), hot into the sugar (sugar can also be) a spoon (can be a little more), stir-fried to paste until (at this time, the pot should be in the smoke, don't be afraid of). Pour into the cut meat and seasonings (thick slices of ginger, into a clove (do not break) of garlic, cinnamon, dry chili, star anise, orange peel (non-peeled)), stir-fry over high heat for three minutes, at which time the meat turned a deep red;

3, add the right amount of salt, soy sauce, vinegar 1/5 spoon, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken broth (chicken broth) (cold water is also available) to submerge the meat 3 millimeters, boiled over high heat (starting to bubble) aroma);

4, poured into the stew pot simmering on low heat for 1 ? hours, this time the soup should be very little and is thick (if too much soup can be a big fire to collect the soup, but to stand next to watch), add green pepper (not very fat kind of bell pepper), you can add a little cilantro, and then taste the salinity, and then simmer for another 3 minutes.

5. Serve the dish before your mouth drips into the pot and sneak another piece without anyone knowing.

The 2nd

Braised pork can be said to be a family dish, different places, different people, the practice is certainly not the same. I came out at first, I offer a braised pork, to all the gourmets brother, gourmets sister relief.

Buy meat must buy skinned pork, fat, lean meat, basically half each, must be with pork skin, or simply do not do.

Meat washed and cut into squares, 2 cm square, do not blanch, directly take the pot to pour the right amount of oil (I use peanut oil), when the oil is hot, put the meat into the pot, fry! Frying this process is essential, one is the fat in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (personal experience ............ fire do not be too fierce), fried to the appearance of meat some golden, cease fire, meat out, oil pouring out.

Another pot, pour the right amount of oil, into the onion, ginger, pepper stir fry, special reminder, to put the garlic, a little pat, peel, do not have to cut, the whole into the portion of at least one head, stir fry until the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, white sugar is fine, at least 1 tablespoon, (I put 2 spoons,) do not be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much. You have to be quick, otherwise the sugar will be mushy.

After simmering the juice, pour in the fried meat, stir-fry a little, pour in the water (bone broth would be great, but I don't have the time to simmer it), and then - on the pressure cooker! (If you have time, or do not have a pressure cooker, then slowly simmer, at least an hour, the more rotten the better, do not forget to add water during the period). The water in the pressure cooker to slightly more than the meat can be, add salt, add ingredients, boil over high heat, cover and simmer for 25 minutes, cease fire to cool naturally, no pressure to open the lid, and then open the fire to collect the juice, the juice is thick, add a little bit of monosodium glutamate, cease fire out of the pot, fragrant

Third

White meat cut into the appropriate size of the block. Then blanch it in boiling water for 5 minutes and fish it out to remove the fishy flavor and the floating foam! (Secret recipe: adding some white wine is best!)

Seasoning prepared first: pepper, dashi, cinnamon, ginger, green onion, cooking wine, soy sauce

Frying pan with a little oil, under the sugar, fried sugar color.

The color of the enamel frying achievements to immediately under the ready seasoning, down into the meat! (slightly a bubbling meaning to be under something!)

With personal preference you can also put some dried chili pepper into the fried together, the color can be bright, the taste will be richer

On the color, you can add water, and then wait for the water to boil ~ ~ ~ ~

Water boiled, will be put on the fire small stew on it! (My personal experience is two hours.)

When there is not much water left, put salt and reduce the juice over high heat!

Red meat practice

Red meat practice a lot, the key is to cook the fat meat in the oil out. The sugar color is also critical.

1. Cut the five-flower meat into mahjong-sized cubes and put it into a pot to cook for ten minutes. Then wash the meat with cool water.

2. Put a little oil in the frying pan, put a teacup of sugar (small teacups used for tea in restaurants), wait for the sugar to melt slowly, stirring in a

direction at an even pace, and when the sugar is melted and bubbly, pour the meat into the pan and stir-fry, so that the sugar hangs evenly on the meat. This step is called sugar coloring.

3. Put water in the frying pan. To not over the meat two fingers is appropriate. Put four onions in the pot, cut into sections; ginger a number of slices; two fruits of the grass; anise eight

; salt sugar MSG ratio is 2:3:2; if the color is not enough, put a little soy sauce on the color.

4. Turn on the heat, after the pot boils, turn to medium heat, cook for at least 40 minutes, and wait for the meat to cook until it is very soft (if you can't get it right, just pinch it with your hand

).

Note:

1. After all the ingredients are added to the pot, the soup should taste a little salty.

2. The fire should not be too big, and the soup should be slightly rolling. Otherwise, the water will evaporate very quickly and the soup will be very salty by the time the meat is done. The meat cooked

longer, softer will be delicious.

This braised pork well, picking meat is the most critical. The meat to be five-flanked meat, Suzhou and Shanghai area called "rib meat", in fact, is to remove the bone rib. rib meat to pick clip fine clip fat, good rib meat can clip on nearly ten layers, also known as the "sandwich meat"; quality of the poorer, only four or five layers of clip; and a little bit worse, a layer of skin, a layer of fat, a layer of meat, a layer of meat, a layer of meat, a layer of meat, a layer of meat, a layer of meat, a layer of meat, a layer of meat. A layer of skin, a layer of fat, a layer of lean meat, gone. Even if it is poor meat, but also have to pay attention to, depending on whether it is more fat, or more lean meat, if it is more lean meat, can still be reluctant; on the contrary, can not be selected. The kind of dozen layers of excellent ribs, the price is more expensive than chops, tenderloin; and unless you know the owner of the stall, the next day said that for you to stay, otherwise you must hurry; this good thing, but people love, and it is said that a pig, there are only two good ribs, together, just to burn a bowl. Five-flake meat, in fact, is the best nutrition on the pig meat, Westerners also very much like to eat, so much so that eat later, just last year's August 12, Mexico on the United States of America's five-flake meat to impose a ten percent tariff, because the export volume is really too large. Some people say to use the butt tip, that's just "pork roasted in soy sauce", not really braised pork.

Don't buy too little meat, two to three pounds is better. If you have fewer people, you can't "scale back" this dish, if you use half a kilogram of meat to burn, I guarantee you, you absolutely can't burn it. If you can't eat it all at once, you can actually put it in the refrigerator and freeze it for a few days.

Meat should be washed and cut into mahjong-sized square pieces, meat should not be cut too small, too small easy to shrink and easy to crumble, no sell. After cutting, submerged in cold water, the water put half a cup of cooking wine. Put in the water to soak, you can soak away the blood in the capillaries; water with wine is easy to meat fiber absorption, remove meat fishy. Meat should not be more immersed, more immersed is the loss of fresh flavor, generally immersed about fifteen minutes can be.

Braised meat a dish, water is the most delicate. Water should be put once, do not burn dry, and then add some water, some books say a small bowl of a small bowl to add, I tried, the effect is definitely not as good as my burning method. Even in the unlikely event that you do have to add water, remember to add boiling water, remember, remember. We're going to get a large pot, wash the meat again and put it in, with the water submerged and raised two inches or more above the meat.

Some people, do braised pork, first fried in oil once, my good mother-in-law often said that it is the poor family's way of burning, meat by the oil a fried, will not shrink but also not crispy, the oil can not go away, the meat is hard, so each person can eat a few pieces less. Some restaurants are also so burned, because of this burning method, short time, look good, but said that the mouth, I can not praise.