I believe that everyone has eaten braised pork, eating the same way, but the practice is varied. So, in the end, which method to make the most delicious? Today, Dong will use our northeastern home practices to make a braised large sliced meat, which we also call handle meat. Before doing meat, you must choose the fat and lean three layers of pork, before and after the pot do not put the old soy sauce, but can add a little beer and good black tea water. That way the braised pork slices, fat but not greasy, melt in the mouth, the toothless old people can also be full of good taste.

Since I shared the braised pig's trotters the week before, I've had the urge to eat meat again for a few days. Whenever you eat, you see a table full of meat, either braised or stewed, and it looks like you didn't get enough of the braised pig's feet a few days ago. Thinking about it, one can't be too much for oneself. The next day, I woke up early and went to the morning market to buy 2 pounds of pork. This time, I'm going to make a dish that our family of five will love to eat, braised pork slices, and I'm going to share this with you, for your reference!

The braised pork slices made in this way are sweet and soft, and the elderly can eat without teeth. This time I made 2 pounds, on the table the elderly and children are grabbing eat, but I did not let them eat more, the rest of our two mouths all eat, feel not enough. The following breaks down the specific steps for making large slices of five-flower meat.

Time: 60 minutes Kitchen experience: zero basis Portion: 5 servings Cost: 61 yuan

Required ingredients and seasonings:? Pork 2 pounds, half a large onion, ginger small pieces, star anise a few grains, 2 slices of coriander, cumin moderate, 5 grams of soy sauce, rock sugar moderate

Note: According to personal preferences, seasonings and family members to increase or decrease

A, instrumental preparation:

will cost me 61 dollars of pork, first rinse with water a few times, and then put cut into large thick slices, sliced thickness in 5 to 1 cm can be.

Pour water in a pot, pour cold water into the cut pork, add onion, ginger, cooking wine. Turn on the heat and water boil, stir with a slotted spoon, wait for all the meat to change color, fish out of warm water to wash off the blood did not standby.

Two, braised process:

1, once again, open the pot on the fire, the pot poured into the right amount of cooking oil, hot pot cold oil add the right amount of rock sugar stir fry on low heat, stir fry until all the caramelized into a caramel color. Into the blanched pork, the same small fire stir fry, has been fried until the meat color.

2, add green onions, ginger, star anise, sesame leaves, small seedlings, like to eat spicy, and then add a few red chili peppers to continue to stir-fry a few times, add soy sauce, oyster sauce and then stir-fry evenly.

3, and finally poured into a large bowl of boiling water, cover the lid of the pot stewed over low heat for 40 minutes.

4, when the meat is completely soft and rotten, we add 3 grams of salt, large fire juice will be completed, the whole process of braised large slices of meat.

Such a sweet and fluffy, braised pork slices are ready, eat a bite, teeth and cheeks, fat and not greasy, I believe it is a everyone likes one of the food. As often in the kitchen you, have time to try, and family *** enjoy this food it.