The meat should be panko. Two pounds to three pounds is preferred.
Wash, cut into pieces, meat do not cut too small . After cutting, cold water submerged, put half a cup of cooking wine. Soak for about fifteen minutes can be. (This will remove the blood and fishy smell).
Water should be put at once, do not boil dry, we have to find a large pot, wash the meat again and put it in, the water is not meat, high up two inches or more.
Light the high heat, the water put wine, put vinegar (in the stew meat, add a little vinegar can make it easy to cook easy to rotten, add flavor).
When the water boils, skim off the floating foam.
Cook on high heat for about half an hour, switch to low heat, the size of the fire to the surface of the water does not boil shall prevail, warm up on low heat for 1.5 - 2 hours, until the meat can be used to gently poke through the chopsticks,
Red Roasted Pork
Red Roasted Pork
Replace in an iron frying pan, open fire. Put the old soy sauce, in short, thicker soy sauce, northerners love to stir fry sugar color, with medium heat, (you can put some vegetables according to personal taste) half an hour later, add sugar, about 2 pounds of meat 1-2 two sugar, (you can also put brown sugar) according to personal taste, the taste of the north and south of the people have a difference.
High fire juice, collected almost the time, start the pot.
Can be garnished with a few coriander leaves.
Note: After frying, oil explosion raw meat, there will be a lot of fat, according to personal taste to remove.
Practice fifteen editors
500 grams of pork cut into 2 cm square pieces .
When the oil temperature in the pot is low, sauté the large ingredients (star anise) and cinnamon for flavor, then turn up the heat and put in the pork, sauté until the meat turns white for 2 minutes.
Add soy sauce + salt + sugar (sugar can enhance the freshness, a small amount can be), stir-fry for 5 minutes to color and taste.
Add boiling water, add as much as you can in case you don't have enough to add, it will affect the final taste. Slightly more than the meat, put a few pieces of ginger and jujube (no can not be put), simmer for 40 minutes, not enough water to add some.
After 40 minutes, open the lid and collect the soup over high heat, so that the meat wrapped in a very nice color.
Practice sixteen edit
Raw materials:
Skinned pork (pork), dried hawthorn slices, dark soy sauce, rock sugar.
Practice:
1, with skin pork washed, cut into mahjong pieces; dry hawthorn slices rinsed and washed.
2, basin filled with cool water, add a tablespoon of cooking wine, put the five-flower meat pieces, soak for 15 minutes.
3, soaked pork cubes and dried hawthorn slices into a casserole, add enough water, at least two inches above the meat.
4. Boil over high heat for 30 minutes, constantly skimming off the surface foam with a spoon in between.
5. Turn down the heat to a light boil.
6, transfer to a frying pan (do not have to hold too much soup, slightly as high as the meat can be), pour in a tablespoon of soy sauce, medium heat 30 minutes until the soup thickens.
7. Add rock sugar
8. Burn until the juice is thick, add some salt and chicken essence or monosodium glutamate to adjust the flavor.
9. Dot sesame oil out of the pot.
Practice 17 Edit
Wash the skinned ribbed pork and cut it into large pieces.
Make a frying pan hot and pour in a little cooking oil, add star anise and peppercorns and pop the aroma.
Then add the ginger and garlic cloves and stir-fry for a few seconds.
Put in the meat and pour in the yellow wine and stir-fry for a few moments.
Add dark soy sauce, salt, water and cracked rock sugar, coriander and cinnamon.
When the water boils, skim off the foam.
Cover the pot with a lid, turn down the heat and simmer for two hours.
Lift the lid and turn to medium heat to collect the juice, until the soup is thick enough to turn off the fire.