Main Ingredients

250 grams of pork

Substantial Ingredients

Vegetable Oil

500 grams

Salt

3 grams

Ginger

2 slices

Scallion

1 section

Angle Anise

1 piece

Pepper

20

Ice sugar

10 grams

Water

Moderate

Braised meat practice

1.

Five-flower meat washed and spare

2.

Ginger, green onion, pepper, star anise spare

3.

The pot poured Appropriate amount of cold water, put the meat in it; ginger, scallions, peppercorns, star anise, salt are put in it and cook on high heat for about 15 minutes, multiply the meat and set aside

4.

Put a small bowl of cold water and 10 grams of rock sugar in the pot and simmer it on high heat

5.

Cook the water in the pot until it evaporates, leaving only the brown bubbles, then turn off the heat

6.

Add a small amount of open water and add some sugar to the pot and cook the meat on low heat

7.

Add a small amount of boiling water and stir quickly with chopsticks, the foam disappears is the sugar color, this step can also be directly smeared sugar on top of the meat skin to start frying

7.

Using a silicone brush will be evenly brushed with sugar color in the boiled pork

8.

The pot of oil, I put a very small amount of oil, so you have to turn more, if you have a lot of oil, directly thrown in to the deep fry on the can, as a matter of fact, oil more put some fried out of the finished product better look

9.

When the oil temperature rises to 70-80 degrees will be brushed with a good sugar-colored meat to the pot fried to each side of the golden brown, the most important thing is to deep fry the skin to the blisters, the color becomes darker, I put the meat on the oil frying, so I do not dare to get close to the far away from the time to look at the time, but not wait for the complete frying of the time already! hang color, so the skin did not fry the color I wanted