Summary of the practice of braised pork The simplest way: on the good pork, boiling water to blanch the dirt, cut the size of the mahjong pieces, such as cold water pot, remember that the water needs to be no more than a piece of meat, large fire roll, skimmed off the floating foam, into the wine, cooked to eight mature, into the soy sauce, and then roll, into the sugar (in fact, brown sugar sugar icing sugar can be, look at the convenience of the individual material), change to a small fire slowly simmered, this time, we need to pay attention to flip, to prevent the pot from sticking to soup! Thickness can be, so this simple to the extreme braised pork will be completed. Attached is a copy of last weekend, to entertain you, haha. The only braised pork: 1, the oil is hot, put two spoons of sugar and two fresh ginger (a large piece) cut into the ginger into the stir-fry for a few moments. 2, into the pork cut into pieces together and stir-fry, until the color becomes yellow, the oil also stirred out a lot. 3, add water will be will be over the meat, add a little soy sauce, salt, two two Chinese vinegar (two!) Add a little soy sauce, salt, two taels of Chinese vinegar (two taels!), and four or five cloves. 4, ten minutes before the pot can be added carrot pieces. 5, after the water is dry, start the pot. Braised pork I must do once a month or two, made ginger than meat delicious. No, it is more delicious than meat. :-) family heirloom braised pork: not eaten elsewhere this way, a small test kitchen knife, friends say it is delicious, here to announce the method of five pounds of meat, cut into two or three centimeters square small pieces, and then cut a few knives on each side (in order to taste, if lazy can be omitted), with a good soy sauce (not divided into the domestic when the raw and old soya sauce, I'm mixing here), add sugar, chopped green onion with juice, put the meat into the feed for two hours (it is best to turn it over from time to time). Add sugar and chopped green onion to the sauce, and feed the meat for two hours (it's best to turn it occasionally). Boil half a pot of oil, when hot, put the meat into the frying about half a minute, take out. Boil half a pot of water, add star anise, seasoning, and the juice previously formulated, wait for the water to boil and add the meat to join the simmering for an hour that is completed. Characteristics: meat flavor and very fluffy. Key: onion to add more, fried to place (do not gas the meat are poured in, then into the fried meat) Disadvantages: frying meat smoke is very large, there is no powerful range hood will be a long time. Braised Pork (Chinese New Year version) Main Ingredients: Fresh pork (hip tip, with skin) 1000 grams, 500 grams of chicken thighs Auxiliary Ingredients: ginger, scallions, cardamom, red curd, seasonings, salt, white wine in moderation Method: Pork cut into pieces (2cm long, 1. 5cm wide), chicken thighs chopped into small pieces, put into the cool water, heated until the water boils, fish out the chicken pieces of pork pieces, thump dry water; iron pot pour oil, sugar, heating, stirring constantly with a spatula, the oil and sugar mixture darkens, the oil and sugar mixture darkens. Wait until the oil and sugar mixture darkens, bubbles; after a minute, put the chicken pieces, pork pieces, stir, pour soy sauce, stir, add water, add accessories, cover, high heat until the water boils, reduce the fire, occasionally with a spatula to turn, slowly simmering. Accessories: a dish of refreshing kimchi. If you have a weak stomach, forget it:) braised pork: buy pork with skin, must have fat and lean, otherwise lean meat burns out like dry wood. Cut the meat into walnut-sized pieces, each piece should have fat and lean, do not cut small, because the meat will be stewed for a long time will become small. Cut the green onion, ginger and garlic into pieces and set aside. Cut the meat clean, and then put a little bit of oil in the pot, put the meat into the stir fry, the fat meat inside the oil fried out some later, see 70% of the area of lean meat have become white, in the pot put ready onion, ginger and garlic, and add soy sauce, cooking wine, amount of more, but pay attention to the taste, do not have to put the salt, copy the oil seasoning on the line. Vinegar one or two drops to go fishy, a little sugar, there is cola to put some cola is best, and then you can also put a little bit of dried chili down. Add water to start stewing with a gentle fire, constantly adding water, do not boil the pot dry, need to stew for a few hours, until the part of the meat skin with chopsticks a poke on the rotten until, this time the fat meat is the most delicious, fat and not greasy, meat skin delicious to raise Robin, lean meat oil, the highest level! Haha, try it?