1, the color of fried sugar becomes old and tender. The sugar in the salt water must be fried tender. Stir-fry the hot gardenia water until it bubbles yellow, and pour in a proper amount of water. It is suggested to use gardenia water instead of sugar water. Because gardenia is a natural plant, the synthetic sugar color can make the pork head look golden red, which is better than the sugar color used alone.

2. Color the braised pork with sugar. Sugar is a traditional coloring process and its color is relatively stable. But one thing to remind everyone here is that the color should not be too dark at a time. The color of braised pork is also closely related to temperature. The color is not just right, try to be lighter. After slight oxidation, the color is just right.

3, slow down the oxidation speed: this should be preserved in the later stage of cooked food, and slow down the oxidation speed is precisely to moisturize and isolate the air. Never sell in the wind and sun.

4, bathing to sell meat: this way may be less acceptable. After all, the ingredients of braised pork are added in the bath, and some people are unwilling to accept it.

5, sealing plastic wrap or sealing gauze: most of them use this method.

6. Brush oil: You can brush bittern oil or salad oil on the top of bittern. Effectively isolate air and reduce water evaporation.