How to make braised pork 1) cut the meat into 2 cm size pieces, ginger peeled and sliced. Pour oil into the pot, while the oil is cool, add cinnamon and star anise with a small fire to stir-fry the flavor, change to high heat, pour in the pork stir-fry discoloration, continue to stir-fry for 2 minutes until the oil. Ingredients: 1. to good pork, must be with skin, fat and lean. 2. 2. braised meat marinade this is a secret seasoning, the use of very convenient, Ingredients: soy sauce, cooking wine, water Method: The first step: the braised meat cut into meat, not too big, with personal preference. I tend to moderate the kind, the middle way. The second step: the braised meat marinade in accordance with a certain proportion of water stirred well, add an appropriate amount of soy sauce wine (in fact, the package has this marinade ratio). Step 3: Add the seasonings to the meat and marinate for 30 minutes Step 4: Add about the same amount of water as the weight of the marinated meat, and put the marinated meat into a pot over high heat and bring to a boil, then simmer over low heat. Then, just wait for about 40 minutes for the roast pork to come out of the pot. 1 2 3 4 authentic braised pork is definitely sugar, because braised red, is the sugar color, with soy sauce color called sauce huh. The following is the sugar color explanation: sugar color is cooking dishes red coloring agent. Cooking braised fish, sauce chicken, duck, marinated meat, the use of sugar color after the dish is red and bright, sweet and tasty, fat and not greasy. Families can use oil frying method. The method is: frying pan clean and hot, pour some oil, when the oil is hot, put 50 grams of sugar, and then use the vegetable spoon constantly stirring, at this time with the oil temperature rises, sugar began to melt blisters, to be bubbles from large to small, all the oil turned up, the color of the yellowish to jujube red or crimson, and then immediately poured into half a pot of boiling water into it. Cooking guide 1 to the raw materials to smear sugar color, to be hot, this is due to the raw materials by boiling water after scalding, the pores of the cortex tissue diffusion, sugar color is easy to dip hanging uniformly, and can quickly penetrate into the cortex; at the same time, because of the skin hot with more viscous gelatin, this time to smear the sugar color can also be dipped firmly, and then frying sugar color will not fall off the finished product color and lustre of the red, bright and beautiful; 2 sugar color do not fry the old, or bitter! The color of sugar should not be fried old, otherwise it will be bitter. Simmering sugar color 1. oil: for most dishes, do not need too much oil, the general amount of oil can be vegetarian dishes; 2. open fire: remember that the fire must be small; 3. sugar: while stirring the sugar particles, while observing the fire, to keep stirring, looking at the sugar gradually melted, the oil flooded with small bubbles, slowly aggravate the color, turning slightly brown; 4. and so the color of the pot into a thick brown, the bubble from the small to the big after the fire is turned on the big, to the dish! (mostly meat and so on) put in and stir fry.