Stewing chunks of raw pork is not only easy and time-saving, but also the chunks can be used for secondary production. The way to braise chunks of pork is very simple, in which the important thing is the preparation of various spices, and its control of the degree of ripeness, the rest is to give you enough care, slowly waiting for the flavor of various spices invade the chunks of raw pork.

Method 1:

Main ingredient: 1,500g of pork

Supplementary ingredients: 1 teaspoon of soy sauce, 1 tablespoon of salt, 1 tablespoon of sweet noodle sauce, 1 teaspoon of rice wine, 10 grams of ginger and garlic, and 2 grams of star anise

Procedure:

1. Soak the pork in a small amount of water for half a day

2. Blanch in tap water

3. Pressure cooker pour sweet noodle sauce

4. Pour soy sauce

5. Renewed water to put star anise

6. Put ginger and garlic

7. Pour rice wine and stir well

8. Pressure cooker cover the pot to open for 25 minutes to go off the heat

Introduction of the second

1. A whole piece of meat cleaned, put in the wok

Soy sauce of the practice dr.jpg

2. put water, soy sauce, soy sauce, old rock sugar, fire boiled, turn the fire 1 bell, and finally open low fire stir fry sugar color

Doing method

1, the meat selected me this kind of small snowflake-like taste is the best, more close to the barbecued pork, if you use the five-flake meat, the taste is more crunchy.

2, soy sauce is mainly coloring, if there is no can all use soy sauce.

3, the old rock sugar must not be less, one is the color better look, two is the sweet taste more can set off the meat flavor.

4, the fire sauce brine time can be based on their favorite hard and soft level to adjust.

5, the final low-fire stir-fry sugar-colored cases do not have to leave, the pot of juice turned out of the gathering of foam when you need to turn off the explosion of fire, about three minutes on the time is almost the same.

6, if a leftover, the next time the heat is added to the case with the original juice hot open the best is, the flavor is not easy to change.

Dish characteristics

To this full temptation of the meat dish, you must not imagine how easy it is to do!

It can be said, then, that no new Chinese raw pork dish is simpler than this one, unless you eat it raw right away.

No water, no onion or garlic, no spices, no chicken essence, no soy sauce, no rock sugar, no water, no smoking pots, no chopping boards, no knives, no pots, no washing up. If you still say, you hate to touch raw beef, lamb, fish, etc., OK, wear disposable gloves, under the tap to clean the meat, then the whole line will not be easy to dirty your delicate fingers.