The most authentic braised meat of the six practices of the first braised meat practice: 1, buy back the pork (that is, the kind of lean meat and fat had cascade-like) cut into 1 cm square (thickness, regardless of the length and breadth); 2, the pot of oil (put a little more), hot into the sugar (sugar can also be) a spoon (can be put a little more), stir-fried to paste until (at this time, the pot should be in the smoke, do not be afraid of). Pour in the cut meat and seasonings (thick slices of ginger, into cloves (do not break) of garlic, cinnamon, dried chili, star anise, orange peel (not peel)), stir-fry over high heat for three minutes, at which time the meat turned a deep red; 3, add the right amount of salt, soy sauce spoon, vinegar 1/5 spoon, sugar half a spoon, two spoons of cooking wine, half a spoon of chicken, broth (cold water can also be) to submerge the meat 3 millimeters, boiling over high heat (began to smell); 4, Pour into the stew pot on low heat and simmer for 1 1/2 hours, at this time the soup should be very little and is thick (if too much soup can be a big fire to collect the soup, but stand by and watch), add green peppers (not a very fat kind of lantern peppers), you can add a little cilantro, and then taste the saltiness, and then simmer for another 3 minutes. The second practice of braised pork: braised pork can be said to be a family dish, different places, different people.1. buy meat must buy skinned pork, fat, lean meat, basically half of each, must be with pork skin, or simply do not do.2. meat washed and cut into squares, 2 cm square, do not blanch with water, directly take the pot to pour the right amount of oil (I use peanut oil), the oil is hot and then put the meat into the pot, frying! Fry this process is essential, one is the fat meat in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (personal experience of the fire should not be too fierce), fried to the appearance of the meat is somewhat golden, cease fire, meat fish out, pour out the oil. 3. another pot, pour the right amount of oil, put onions, ginger, pepper stir fry, special reminder, to put garlic, slightly pat, peeled, do not have to cut, the whole into the portion of at least one head, together with stir frying until out of the flavor, and then very important - do not forget to put sugar! Icing sugar is best, white sugar is fine, at least 1 tablespoon, (I put 2 spoons,) do not be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much. The juice should be boiled out, pour in the fried meat, stir fry, pour in water (bone broth is best, but unfortunately I do not have time to boil), and then - on the pressure cooker! (If you have time or don't have a pressure cooker, simmer it slowly for at least an hour, the more rotten the better, don't forget to add water during the time). Pressure cooker water to slightly more than meat can be, add salt, add material, high heat to boil, cover and simmer for 25 minutes, cease fire natural cooling, no pressure to open the lid, and then open fire juice, juice thick, add a little bit of monosodium glutamate, cease fire out of the pot, fragrant ~ ah the third braised meat practice: white meat cut into the appropriate size of the block. Then blanch in boiling water for 5 minutes and fish out, to remove the fishy flavor, to remove the floating foam! (Secret recipe: add some white wine is best!) Seasonings first ready: pepper, dashi, cinnamon, ginger, onion, cooking wine, soy sauce frying pan with a little oil, under the sugar, fried sugar color. Enamel color frying achievements to immediately under the ready seasoning, down into the meat! (A little bit of bubbling meaning to be under the stuff!) With personal preference can also put some dry chili into the fried together, the color can be bright, the taste will be rich some on the color, you can add water, and then wait for the water to boil ~ ~ ~ ~ after the water boiled, the fire will be put on a small stew on it! (My personal experience is two hours) and other water left little, put salt, large fire juice can be the fourth braised pork practice: Raw materials: pork ribs (pork) or after the buttock tip, soy sauce, salt, sugar, Shaoxing yellow wine, star anise (that is, "seasoning"), green onions in moderation (such as do not love the flavor of green onions can be left out). 1) hang clean pork skin hair, wash, cut into 4 to 5 pieces, and then cut into 4 to 5 pieces, then cut into 4 to 5 pieces. Wash, cut into 4 to 5 cm square pieces (in fact, families eat their own, the size of their own can be arbitrary ^_^); 2) pot of water, a little more (to a moment to open the pot to skim off the floating foam on the surface can still be no more than the meat is appropriate). Put the meat into the (is cold water in the pot), boil over high heat, skim the blood foam and pour in the appropriate amount of wine, wash the shallots into onion knots also into the pot, put half star anise (Jiangnan generally do not put spices.). If you think it is not enough, you can put a) medium heat and cook for another 10 minutes, add soy sauce (I prefer to use "Haitian" mushroom soy sauce, thick, easy to hang color, color is also positive, will not be blackened), the right amount of sugar, boil and then turn to low heat to cook 1 about 1 hour or so (such as you like to eat more crunchy, you can cook more time) 3) an hour after the lid will find that the soup in the pan, the lid of the pot will be a bit too much. lid will find the pot of soup has been a lot less, then add salt (pay attention to the amount, a little after the juice will be more salty), chicken essence (or MSG). Salt why now to add na, because if you add salt early, the meat will become hard. If you feel that the color is not enough at this time, you can add some soy sauce, in short, this is the best time to seasoning. Inside the small onion knot can clip out and throw away, you can also keep, I like to stay there, when the juice is dry, green onion is also quite delicious ^_^ 4) turn to medium heat sauce, this time to use a spatula from time to time to flip, so as not to stick to the pot, to be every piece of meat are evenly hung on the juice, the soup is basically dry when the heat is turned off the plate, sprinkled with chopped green onions or cilantro leaves as a garnish to the table. The fragrance of the nose, crispy moderate, fat but not greasy, the fifth braised pork practice: Ingredients: 1 piece of skinned pork 2 tablespoons of soy sauce 2 tablespoons of cooking wine 2 tablespoons of sugar 2 tablespoons of scallions 2 sections of ginger 2 slices of star anise 2 grains of Chenpi 1 piece of cinnamon 1 piece of leaves 2 pieces of clean water, a little salt page 3/6 method: 1, the meat cleaned into a pot, pouring in the water does not exceed the pork after boiling over high heat for 15 minutes to bleed foam and then fish out and let it cool, the cooled pork cut into pieces, and then put it into a pot. After cooling the pork cut into small pieces 2, frying pan into the appropriate amount of oil and heat, put the pork stir fry for 5 minutes, the oil out of the frying out of the 3, wash the pan and put 2 tablespoons of water, water boiled pour sugar, when the sugar becomes bubbles into the fried pork stir fry for two times, and then pour into the old soya sauce, cooking wine and stir fry together for 2 minutes 4, pour the meat into the casserole dish (you can also use the frying meat of the iron pot), put the onion, ginger, star anise, chenpi, cinnamon, and then put it into a large onion, ginger, and then put the meat into the casserole dish, and then add a large onion, ginger, star anise, peel, cinnamon and leaves and then pour a small half cup of water so that the meat are immersed in the broth, seasoned with a little salt, cover the pot and simmer on low heat for 1 hour can be intimate advice: 1, the production of braised meat must be selected with the skin of the five-flanked meat, yo, the most delicious is the skin and fat 2, because of the prior frying of the meat oil was fried out quite a lot, so do a good job in braised meat is not greasy at all 3, because the skin of the pig is very easy to stick to the pan, so frying the meat When the best choice of non-stick pan 4, I think the stewed dishes with casserole is very fragrant, of course, you can also use a frying pan covered with a lid to stew or use a pressure cooker to save time, if you use a pressure cooker to stew meat, exhaust and turn the minimum fire for about 15 minutes to Page 4/6 fifth braised pork practices: Raw materials: 500 grams of pork, onions and ginger a little Seasoning: sugar 5 grams of salt 3 grams of dark soy sauce 15ML practices: 1 this is the most authentic 2 cut into small pieces, add onions and ginger blanched in a pot of cold water 3 take out Xian clean, put a little oil in the pot, meat into the pot to fully fry the oil 4 look at me so much meat fried a lot of oil yo 5 under 5 grams of sugar, fried to the top of the color, and then under the 15 ML of light soy sauce, salt 3 grams, this time the color can be beautiful to pull 6 will begin to blanch the meat of the water don't fall off the filtering can be used 7 will be blanched meat of the water poured into the pot, and then into the right amount of water 8 in a small fire 50 minutes, this time there is no juice in the pot, only the remaining oil and meat, this time the meat is not oil, fat and thin with a very beautiful flavor. Sixth braised pork practice materials: pork 500 grams; potatoes two; onion a (mainly to increase nutrition); shallot end; ginger a small piece; dried chili 4; pepper 10; soy sauce; cooking wine; pepper; sugar; salt; monosodium glutamate; Page 5/6 practice: the pork that the water under the boil a few minutes, to remove the fishy taste and blood after fishing, cut into pieces; potatoes are also cut into pieces; onion given the Nutritional reasons, or it cut into thick julienne; ginger, knock a little can be; onion is naturally cut into segments of it! However, it is best to keep half of them pulled into a ball to be used; pan with the bottom oil boiled to 5 into the heat, under the peppercorns slowly burst incense, remove the peppercorns; add ginger, dry chili pepper burst a little bit; add the pork stir-fry until the meat color began to develop a golden brown color to add soy sauce and sugar to enhance the color, continue to stir-fry out of the flavor of the water and potatoes, and the appropriate amount of cooking wine, pepper, salt, monosodium glutamate (MSG), simmer for twenty minutes; put into the pulling into a ball of the shallots and onions and then high heat and burn until the juice can be.