1, buy back the pork (that is, the kind of lean meat and fat meat had cascade-like) cut into 1 cm square (thickness does not care, only the length and width);

2, the pot of oil (more), hot into the sugar (sugar can also be) a spoon (you can put more), stir-fried until the paste until (at this time, the pot should be in the smoke, do not 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.

The second practice of braised pork:

Braised pork can be said to be a family dish, different places, different people, the practice is certainly not the same. I came out at first glance, offer a braised pork, to all the gourmets brother, gourmets sister relief.

Buy meat must buy skinned pork, fat, lean meat, basically half each, 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). The water in the pressure cooker 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 monosodium glutamate, cease fire out of the pot, fragrant