(1) Ingredients: 400g pork, moderate oil, 7 slices of ginger, 15ml cooking wine, 50ml Lee Kum Kee secret braised pork sauce.
(2) Prepare all ingredients.
(3) Heat the oil in a pan and add ginger slices to stir-fry, pour in the cleaned and diced pancetta and stir-fry, stir-fry until the pancetta turns slightly brown.
(4) Add cooking wine and stir fry. Secret braising sauce. Add the appropriate amount of water and boil over high heat, cook over low heat for 50 minutes. Finally, use high heat to reduce the juice is good.
2, home cooking braised pork
(1) Ingredients: 700g of pork, the right amount of rock sugar, the right amount of salt, the right amount of dark soy sauce, the right amount of garlic.
(2) the meat is washed and put into cool water and boiled in boiling water until browning can be.
(3) Remove the pork from the water and rinse well. Cut the pork into small cubes and put them into a pressure cooker, adding cool water not exceeding one finger of the meat.
(4) Pour some dark soy sauce into the pot and add salt to color the meat.
(5) Cover the pressure cooker, turn on the high heat, pressure cooker gas pressure on enough sound, turn to medium-low heat stew for 15 minutes.
(6) Add garlic inside the stewed meat. Add a rock candy, small fire will dry soup can be.
3, quail eggs braised pork
(1) ingredients: 250g pork, 100g radish, 20 quail eggs, moderate oil, moderate salt
(2) skinned pork, quail eggs, white radish spare. Boil the quail eggs and remove the skin, set aside.
(3) Wash white radish and cut into large pieces. Pork, cleaned and cut into large pieces, blanch and set aside.
(4) Heat a frying pan, add the meat, fry until light brown, add sugar, stir fry until golden brown.
(5) Add cooking wine and dark soy sauce, stir fry evenly. Add dry red pepper, ginger, star anise, coriander, peppercorns, stir-fry the aroma, then add the right amount of water.
(6) Cook for ten minutes, add radish and quail eggs. Cook for another ten minutes, meat and radish soft, large fire juice add appropriate amount of salt can be.