Authentic braised pork practices [three] the first braised pork practices: 1, buy back the pork (that is, the kind of lean meat and fat had cascade-like) cut into 1 cm square (thickness regardless of 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 (at this time the pot should be in the smoke, do not be afraid of). Pour in the cut meat and seasonings (thick slices of ginger, into cloves (do not break) of garlic, cinnamon, dry chili, star anise, orange peel (not peel)), stir fry for three minutes over high heat, when the meat turned dark red; 3, add salt, soy sauce spoon, vinegar 1/5 spoons, half a spoon of sugar, two spoons of cooking wine, half a spoon of chicken broth, broth (cold water can also be) to submerge the meat 3 millimeters, boiling over high heat (began to smell); 4, Pour into the stew pot and simmer on low heat for 1 ? hours, at this time the soup should be very little and is thick (if too much soup can be a big fire to collect soup, but stand by and watch), add green pepper (not very fat kind of lantern peppers), you can add a little cilantro, and then taste the saltiness, and then simmer for another 3 minutes. 5, before the mouth water drops to the pot to serve the dish, 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, practice is certainly not the same. I came out at first, offer a braised meat, to all the gourmets, 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 square, 2 centimeters 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 indispensable, 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 pour out. Another pot, pour the right amount of oil, into the onion, ginger, pepper stir-fry, special reminder, to put garlic, slightly 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. Move quickly, or the sugar will be muddled. After boiling the juice, pour in the fried meat, stir fry, pour in water (bone broth is the best, but unfortunately I do not have time to boil), and then - on the pressure cooker! (If you have time or don't have a pressure cooker, simmer it slowly for at least an hour, the more rotten the better, don't forget to add water during the time). Pressure cooker water to slightly more than meat can be, add salt, add ingredients, high heat to boil, cover and simmer for 25 minutes, cease fire after natural cooling, no pressure to open the lid, and then open fire to collect the juice, the juice is thick, add monosodium glutamate a little, cease fire out of the pot, the third braised meat practice: white meat cut into the appropriate size of the block. Then blanch in boiling water for 5 minutes and fish out, to remove the fishy flavor, to remove the floating foam! (Secret recipe: add some white wine is best!) Seasonings first ready: pepper, dashi, cinnamon, ginger, green onions, cooking wine, soy sauce frying pan with a little oil, under the sugar, fried sugar color. Enamel color frying achievements to immediately under the ready seasoning, down into the meat! (A little bit of bubbling meaning to be under the stuff!) With personal preference can also put some dry chili into the fried together, the color can be bright, the taste will be rich on the good color, you can add water, and then wait for the water to boil ~ ~ ~ ~ After the water boiled, the fire will be put on a small stew on it! (My personal experience is two hours) When the water is not much left, put salt, large fire juice can be

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