step
1. Prepare a large piece of braised pork, cut it into mahjong tiles, then clean it, blanch it with cold water, take it out and drain it for later use.
2. Add an appropriate amount of oil to the pot, stir-fry the onion, ginger slices, pepper, fragrant leaves, dried peppers and star anise until the oil temperature is 70%, put the drained braised pork in the pot and stir-fry until it changes color, and take it out together with seasonings for later use.
3. Start to stir-fry the sugar color, clean the pot, put the right amount of oil, turn off the heat, and pour in the right amount of rock sugar to continuously stir and melt.
4. When all the rock sugar melts and bubbles, pour in the prepared meat pieces and seasonings, stir-fry evenly, so that each piece of meat is stained with sugar. Add two spoonfuls of soy sauce, one spoonful of soy sauce and two spoonfuls of cooking wine, and then pour in boiling water, which is equal to the meat.
5. After the water boils, clean up the foam. When the water boils, turn to low heat and simmer. After about half an hour, add a little salt, pinch out fragrant leaves and eight-grade seasoning, then collect the juice on high fire and pour in a little honey to brighten it. Then take out the pot.
Ok, this braised pork is ready.