Braised meat every family do not the same, because of the different regions, different tastes in the north and south, so far there are roughly two kinds of braised meat flavor, one is sweet and one is salty.

1. sweet mouth braised pork

Prepared materials: pork about one catty, 30 grams of rock sugar, a piece of ginger (small pieces can be), star anise leaves each two, the amount of wine, soy sauce, soy sauce, and a handful of green onions, small pieces of green onions

first of all, the five-flower meat clean, and then start the pot of cold water under the meat to add a bit of wine, ginger and green onions in the process of copying the water, you can be floating up! The floating foam to skim off, because the fishy flavor of the meat is this foam, and so it boiled for a while after fishing out again rinse clean. You can also do not have to plunge water to fishy, directly clean it into the pan frying oil frying, so that the pork will be more fresh. Pork water to fishy mainly because some people are very sensitive to fishy flavor.

Put the pork in the pot, each piece of meat against the bottom of the pot, frying slowly over low heat to let the lard inside slowly seep out. After a while of slow frying over low heat, frying out of the oil in moderation can not be too much, oil frying more pork taste will deteriorate and then the pork oil filter mirror fishing out. Then into the rock sugar, it simmered, simmered to brown red and then poured into the ginger pork star anise, sesame leaves fried and then poured into a little wine, you can also use yellow or white wine in this case will be more fragrant, and then poured into the old soy sauce soy sauce stir-frying color, the amount of seasoning according to their own tastes modulation.

Then pour in boiling water that does not exceed the meat, and when the water boils, turn the heat down to simmer for an hour, judging by the time to adjust the texture according to their own preferences. I want to make the pork more flavorful then turn into a casserole dish to slow cook. Wait until the pot is about to come out, sprinkle a little salt and stir fry, if the soup is too thin you can then carry out a large fire to collect the juice, the sauce of braised pork is best thick, and finally drizzled with a handful of green onions can be eaten.

2. Salty mouth braised pork

Preparation materials: one catty of braised pork, a small piece of ginger, a small piece of green onion, four cloves of garlic, the right amount of wine, the right amount of soy sauce, old soy sauce, the right amount of soy sauce or soybean paste, the right amount of salt.

First, wash the clean pork water to remove fishy, clean pork on the foam, and then drain the water into the pan slowly fry lard. After frying the lard, remove the pork and fry the ingredients in lard.

Put ginger, green onion and garlic into the pan and fry, generally, add the green onion, ginger and garlic dishes are basically delicious, low heat and slow frying to avoid the green onion, ginger and garlic frying paste, and then into the pork stir fry, stir fry figure to add soybean paste or broad bean paste, soybean paste and broad bean paste is very soy sauce flavor, but soybean paste is a little more salty and broad bean paste is a little bit fresher, according to the personal taste choice. Then add the old soy sauce soy sauce coloring stir-fry, cooking wine to add a little fishy or can also be replaced by white wine.

The stir-fry almost after the pouring of boiling water, the same pouring of water did not exceed the meat, and so the water boiled and then turned to a low fire slowly simmering. After stewing almost put salt, if before soy sauce and soy sauce added more, you can add less salt, because these itself has a salty flavor. If the soup is still not thick, still choose to stir fry over high heat to reduce the sauce. Finally sprinkle a handful of chopped green onions will look better.