The first kind is colored with sugar, and the sugar quality of rock candy is the best. The fried sugar sauce is red, sticky and slightly sweet.

The second is to use soy sauce for coloring. Soy sauce is more suitable for braised pork than soy sauce. Commonly used varieties include Lee Kum Kee straw mushroom soy sauce and Haitian soy sauce, which must be put in several times when used. The initial color matching should be slightly lighter than the required color, and the color of braised pork will deepen with the increase of gravy concentration after maturity.

The third is to use red rice, red bean curd and south milk for coloring. The red color of these three raw materials comes from microbial pigments produced by fermentation of monascus, which is non-toxic and harmless to human body and can be used safely. Moreover, soy protein, amino acids and other components contained in red bean curd and south milk can also play a role in refreshing.

Characteristics of big meat recipe

The big meat recipe is one of the hot dishes, with pork belly as the main ingredient, and the cooking skills of braised pork are mainly casserole, and the taste is sweet. Braised pork is a famous local dish, which fully embodies the characteristics of the local dish "thick oil red sauce".

Some people like to eat lean meat because it is chewy, some people like to eat fat meat because it is fragrant, some people think it is hard to chew, some people think it is greasy and difficult to swallow, but the dish of braised pork is five flowers and three layers. After making it, it is delicious and can't be described in words. It is fat but not greasy, and it can be called a classic dish in Chinese cuisine.