Hello, everyone, today we teach you to do a braised pork stewed yam practice, braised pork stewed yam savory, strong aroma, slightly sweet, the following began to make ready to prepare the next pork, onion, ginger, garlic, sesame leaves, peppercorns, dashi, cilantro, yam, one, ready after we began to make the garlic with a knife to shoot a little bit, the middle of the cut cut into the garlic boy, cut the scallions into segments, cut the ginger into a large piece of ginger, ginger peeling,

Cut vegetables into cilantro segments, the old yam root removal, hit the skin must be clean, the black part of the cut off, the rotten part must be cut off, because it is easy to affect the taste, because this time the yam weather is hot, the yam is not easy to store, so that must be dealt with, cut the yam into hobnail blocks, yam blocks can be slightly larger, so that the process of burning will be a longer period of time, the flavor will be good, find an empty pot and put it in a bowl. an empty pot with water to prevent yam oxidation, and then cut the center of the pork, the pot is hot, in the pot rub a little, we rub the skin to develop a type, because the skin flavor is more fishy, the fishy taste of the outer skin of the pig skin, and then including the bamboo hairs are all rubbed off, rubbed off to look for an empty pot with water with a sharp knife,

The skin of the black cloth to scrape very clean, clean up once again with water, 20 minutes after the cut. After cutting, cut into loose pieces in the middle of the cut, even 4 square small pieces, the next pork must be cut evenly, so that the effect is good, it is best to choose the fat and lean under the pork, so that stewed out of the flavor will be good, the taste will be good,

Pork cut colorful fast after the standby, all the main ingredients ingredients are ready, we began to make, did not blanch, in cool water When quickly put the pork into the pot side of the copy, copy 2 ~ 3 minutes, beyond the blood end of the blanch bleed water, copied after the 5 grams of cooking wine, Qu Xing, fish out to find an empty pot inside the cool water, wash, dry water, must be squeezed dry, and then the pot of hot oil, 30 grams of sugar, sugar color simmering beige, quickly put the braised meat on the side of the pot to stir-fry a little bit, this time must be far away, easy to splash on the body, so that is said to be a good idea. This time must be far away from some, easy to splash on the body, so that must be operated well, the red packet fried to the top color, stir-fry a few times to stir-fry to the top color, after the color quickly put the ingredients onions, ginger, garlic, peppercorns, dashi put the pot to stir-fry the flavor, this time do not put the oil, the water can also be used in lieu of broth, the yam into the side of the pot, stir-fry a few times to simmer for a while, three grams of salt, sugar, 5 soy sauce, 20 minutes later, a little less to come to a bit of cooking wine and continue to Stir fry a few times, change the small fire, the leaves, peppercorns, dashi, green onions, ginger pick out, otherwise this dish will affect the beauty, into the green onions, coriander and then stir fry a few times, this time the aroma has come up, out of the pan on a plate can be, a very delicious braised pork stewed yam.