There are many ways to make red meat, the key is to cook all the oil out of the fat. The sugar color is also very critical.

1. Cut the five-flower meat into mahjong-sized squares 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), slowly melt sugar, stirring in a

direction at a constant speed, when the sugar melts and bubbles, and then 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; grass fruit two; anise eight

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

4. Turn on the heat, after the pot opens turn to medium heat, cook for at least 40 minutes, and so the meat cooked to very soft can be (not sure if you can not, with the hand

pinch can be).

Note:

1. After adding all the ingredients in the pot, the soup should taste a little bit 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. Meat cooked

longer, softer will be delicious.