1. Stir-fry braised pork in sugar-colored oil: Heat the pan, put oil, turn on low heat, add white sugar or cotton sugar, and then gently stir until the oil surface begins to bubble and turn brown-red.
2. Stir-fry braised pork in sugar water: put white sugar into a clean pot, add appropriate amount of water, heat it on low heat, and stir it in the same direction with a spoon. Because water is added to the sugar, there are big bubbles at the beginning, which is the performance of water evaporation. The sugar solution will reach the spinning state of small yellow bubble, the tender juice state of golden bubble and the sugar color state of chicken blood red in turn.
3. Stir-fry braised pork with sugar, color, water and oil: the ratio of sugar to oil is 5- 1-4. Heat oil in a medium heat pan, then add sugar and water. After saccharification, turn to low heat and turn it golden brown. Turn off the heat after the fish's eyes are soaked.