The practice of braised pork pot with water, then 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. Put vinegar can make the meat puffy, easier to burn crispy; my good mother-in-law put dried hawthorn, the effect is better, more flavor, just not easy to get.　

After about five or six minutes, the water comes to a boil and continues to cook for another five or six minutes. As the meat tumbles, a layer of black and red impurities floats on the surface of the water, a layer of cooked blood that Shanghainese call "enamel". This is a unique word in Shanghainese, and no one knows how to write it, only that it should be pronounced "伐". To remove these impurities, there is a specific word in Shanghainese called "pai enamel", which means to use a spoon to trap the impurities. "It's not easy to remove the impurities, as they will stick to the spoon. You need to prepare a small bowl of cold water beforehand, and every time you trap it, you dip the spoon into the cold water to wash it. "It takes several passes to get rid of the enamel, and you'll need to remove any that sticks to the sides of the pot.　

Rolling with a large fire about half an hour, you can switch to a small fire, the size of the fire to the surface of the water does not boil prevail, called "warm". Warm it, to warm at least one hour, warm the longer, the more delicious. The longer you warm it up, the better it will taste. Braised pork should not be burned in a hurry, but should be slowed down. You have to look at it from time to time, be careful of the soup was burned dry, of course, the soup burned dry is not necessarily a bad thing. In the past, Taicang City, South Street, a chef called Ni De, is because he did not master the fire, the braised meat burned soup dry, fat and thin separation, the result is the accidental invention of Taicang meat floss.　

The meat should be cooked so that it can be poked and prodded with chopsticks, and then transferred to an iron wok with the lid on. At this point, you have to put the soy sauce, soy sauce put too early, the meat is stained with salt will not burn crispy, put too late, only the outer layer of the meat is stained with color, can not be tasted. The fire, than just "warm" when a little bigger, but do not need to open a great, because now the meat is rotten, the fire is too big, will cook the meat broken.　

The soy sauce should be dark but not too salty, the Cantonese cuisine in the old soy sauce and soy sauce, the old soy sauce is actually put caramel, we want this kind of; soy sauce, the color is light and salty, can not be used. The most important thing is that you can use Shanghai soy sauce, which is called "Hai-O Extra Thick Soy Sauce", and it's good.　

Such, and then cook for half an hour, the water in the pot 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 used crystal sugar, crystal sugar sweetness, taste pure, transparency is also high, is the key to burning this dish. Ice sugar block large, to be cracked beforehand.　

Put 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 pour down. After the sugar is put in, the soup can soon be collected and dried, so do not leave, if the aroma is really tempting, you can dip a little soup first to relieve the appetite. Wait until the soup becomes more thick, there is a bright oil flood up, this dish is ready, soup do not need to burn 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, no other seasonings, is the original flavor. Some restaurants, the first deep-fried, then add ginger, add fennel, add soy sauce fried, and then add sugar, and then putty with starch, sprinkled with green onions even if it is good. This kind of braised meat, fifteen minutes can be done, but eat a piece of appetite, really a big shame braised meat face; and, this kind of braised meat will eat you dry mouth, gastrointestinal discomfort; I advise you not to try.

Braised pork practice (2)

1, buy back the pork (that is, the kind of lean and fat meat had a stacked shape) cut into 1 cm square (thickness regardless, only the length and width of the tube);

2, the pot of oil (put a little more), hot into the sugar (sugar can also be) a spoon (can be put a little more), stir-fried until the paste until (when the pot should be smoking, don't be afraid of). Pour into the cut meat and seasonings (thick slices of ginger, into a clove (do not break) of garlic, cinnamon, dry chili, star anise, orange peel (non-peeled)), stir-fry over high heat for three minutes, at which time the meat turned a deep red;

3, add the right amount of salt, soy sauce, vinegar 1/5 spoon, half a spoon of sugar, two tablespoons of cooking wine, half a spoon of chicken broth (chicken broth) (cold water is also available) to submerge the meat 3 millimeters, high heat to a boil (begin to bubble) aroma);

4, poured into the stew pot simmering on low heat for 1 1/2 hours, this time the soup should be very little and is thick (if too much soup can be a big fire to collect the soup, but to stand next to watch), add green pepper (not very fat kind of bell pepper), you can add a little cilantro, and then taste the salinity, and then simmer for another 3 minutes.

5. Serve the dish before your mouth drips into the pot and sneak another piece without anyone knowing.

Braised pork practice (3)

Buy meat must buy skinned pork, fat, lean meat basically half and half, must be with pork skin, or simply do not do.

Meat washed and cut into squares, 2 cm square, do not blanch, directly take the pot to pour the right amount of oil (I use peanut oil), when the oil is hot, put the meat into the pot, fry! Frying this process is essential, one is the fat in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (personal experience ............ fire do not be too fierce), fried to the appearance of meat some golden, cease fire, meat out, oil pouring out.

Another pot, pour the right amount of oil, into the onion, ginger, pepper stir fry, special reminder, to put the garlic, a little pat, peel, do not have to cut, the whole into the portion of at least one head, stir fry until the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, white sugar is fine, at least 1 tablespoon, (I put 2 spoons,) do not be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much. You have to be quick, otherwise the sugar will be mushy.

After simmering the juice, pour in the fried meat, stir-fry a little, pour in the water (bone broth would be great, but I don't have the time to simmer it), and then - on the pressure cooker! (If you have time, or do not have a pressure cooker, then slowly simmer, at least an hour, the more rotten the better, do not forget to add water during the period). Pressure cooker water to slightly more than the meat can be, add salt, add ingredients, high heat to boil, cover and simmer for 25 minutes, cease fire and natural cooling, no pressure to open the lid, and then open fire to collect the juice, the juice is thick, add a little bit of monosodium glutamate, cease fire out of the pot, fragrant.

The practice of braised pork (four)

White meat cut into appropriate size pieces. Then blanch it in boiling water for 5 minutes and fish it out to remove the fishy smell and the floating foam! (Secret recipe: add some white wine is best!)

Seasoning prepared first: pepper, dashi, cinnamon, ginger, green onion, cooking wine, soy sauce

Frying pan with a little oil, under the sugar, fried sugar color.

The color of the enamel frying achievements to immediately under the ready seasoning, down into the meat! (slightly a bubbling meaning to be under something!)

With personal preference you can also put some dried chili pepper into the fried together, the color can be bright, the taste will be richer

On the color, you can add water, and then wait for the water to boil ~ ~ ~ ~

Water boiled, will be put on the fire small stew on it! (My personal experience is two hours)

When there is not much water left, put salt, and reduce the juice over high heat.

Braised pork practice (five)

Home braised pork

Not eaten elsewhere in this way, a small test kitchen knife, friends say it is delicious, here to announce a method of operation of a pound of pork, cut into two or three centimeters square small pieces, and then cut a few cuts on each side (in order to taste, if you are lazy can be saved), with a good soy sauce (not divided into the domestic old and new soy sauce, I'm here are mixed with), add sugar, chopped scallions with a good mix of pork and meat, and then cut into the meat. Add sugar, chopped scallions into the sauce, put the meat into the feed for two hours (it is best to turn from time to time). Boil half a pot of oil, wait for the heat of the meat pieces one by one into the fried about half a minute, remove. Boil half a pot of water, add star anise, Chinese spices, and the sauce, wait for the water to boil and add the meat to simmer for one hour. Characteristics: meat flavor and very fluffy. Key: add more onions, fried to the point (do not pour all the meat in one gas, that will become fried meat) Cons: frying meat smoke, no powerful hood will be a long time to come