2. Put oil (more) in the pot, add a spoonful of sugar (white sugar is ok) (more) after heating, and stir fry until it is paste (at this time, there should be smoke in the pot, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried Chili, star anise and orange peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;
3. Add an appropriate amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire is boiled (it begins to smell);
4. Pour it into a saucepan and stew for 1.5 hours. At this time, the soup should be small and sticky (if there is too much soup, you can collect the soup with fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste salty and stew for 3 minutes.
Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.
The second type
Braised pork can be said to be a home-cooked dish. Different places and people have different practices.
When you buy meat, you must buy pork belly with skin. Fat meat and lean meat are basically half, so be sure to bring pigskin, otherwise you won't do it at all.
Wash the meat and cut it into 2 cm square cubes. Don't use water. Pour the right amount of oil directly into the pot (I use peanut oil). The oil is hot, fry the meat in the pot! This frying process is indispensable. First of all, lard in fat meat will be removed and it will not be greasy to eat. Secondly, it will increase the flavor of meat (personal experience)
Take another pot, pour in the right amount of oil, stir-fry onion, ginger and pepper, especially remind you to add garlic, pat it slightly, peel it, don't cut it, put it in whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock candy is the best, and sugar is ok, at least 1 tablespoon, (I put 2 tablespoons,) don't be afraid to put too much, the meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.
After the juice is boiled, pour in the fried meat, stir it, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it on the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of materials, boil with high fire, cover and stew for 25 minutes, then turn off the fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate and take it out.
The third kind
Cut the white meat into pieces of appropriate size. Then blanch in boiling water for 5 minutes and remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )
First prepare seasonings: pepper, star anise, cinnamon, ginger, onion, cooking wine and soy sauce.
Put a little oil in the wok, add sugar and stir-fry until it is brown. To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! I want to put things down at the slightest sign of bubbling! If you like, you can also put some dried peppers in and fry them together. Colors can be brighter and tastes richer. When the color is good, you can add water, and then when the water boils, put down the fire and stew! When there is not much water left, put salt and collect juice on the fire!