Meat to be five-flesh meat, Suzhou people called "rib meat", meat should be washed, cut into mahjong size square block, meat do not cut too small, too small easy to shrink easy to crumble, no sell. After cutting, submerged in cold water, put half a cup of cooking wine in the water. Put in the water to soak, you can soak away the blood in the capillaries; water with wine is easy to meat fiber absorption, remove meat fishy. Meat should not be more immersed, more immersed is the loss of fresh flavor, generally immersed about fifteen minutes can be.
Braised meat a dish, water is the most delicate. Water should be put once, do not boil dry, in case you really need to add water, remember to add boiling water. Find a large pot, the meat again after washing into the water to submerge the meat, and high up more than two inches, light the fire, the fire should be turned on to the maximum, the water and then put the wine, and put half a tablespoon of vinegar. The vinegar will make the meat fluffy and easier to cook.
About five or six minutes later, the water will boil, continue to cook for five or six minutes, with the meat pieces of the roll, the water will float a layer of black and red impurities, this layer of impurities is cooked blood, remove these impurities.
Rolling with a large fire about half an hour, you can change to a small fire, the size of the fire to the water does not boil prevail, called "warm". Warm it, to warm at least one hour, warm the longer, the more delicious. The longer the warming time, the more delicious. Braised meat, avoid burning fire, to be, this is the slow work.
The meat should be cooked so that it can be poked with chopsticks, and then transferred to an iron wok with the lid on. At this point, you need to put the soy sauce, soy sauce put too early, the meat to the salt will not burn crisp, put too late, only the outer layer of the meat is stained with color, can not be tasted. Fire, than just "warm" when a little bigger, but do not need to open a great, because now the meat is rotten, fire open too much, will cook the meat broken.
Such, and then cook for half an hour, the pot of water is almost, at this time, we have to put sugar. Sugar, to dare to put, to be willing to put. The amount of sugar, about a catty meat one or two sugar, sugar is best to use rock sugar, rock sugar sweetness, taste pure, transparency is also high, is the key to burning this dish.
Put the sugar, the fire should be turned on, put sugar, soup will slowly thick up, you can gently turn the meat, if you are afraid of their own level is not good, worried about the meat turned broken bad, you can use a spoon will be trapped in the soup up, and then poured down. Sugar into the soup can soon be collected dry, wait until the soup becomes more thick, there is a bright oil flooded up, this dish is burned, the soup does not have to be burned too dry, braised pork soup with rice, is the world's best.
This is the authentic Soviet-style braised pork, in addition to wine, vinegar, soy sauce and sugar, there are no other seasonings and spices, is the original flavor
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