Select the pork to choose a layer of fat layer of lean kind, the more layers the better. Stewed with a pressure cooker braised meat, meat flavor beautiful, not greasy

practice a production material pork a seasoning: onion, ginger, garlic, dashi (star anise), cinnamon, peppercorns, sugar, salt, soy sauce, monosodium glutamate (or chicken essence) STEP 1: deep-fried homemade braised meat (9) meat washed and cut mahjong blocks, 2 cm square, not blanch with water, take the pot directly to pour the right amount of oil, oil is hot and then magnifying material and meat into the pot, deep-fried! Fry this process is essential, one is the fat in the lard fried, eat up not greasy; two is to increase the aroma of meat (do not overheat, be careful to become dregs of oil), fried to the appearance of meat some golden, cease fire, meat out, oil pour out. STEP 2: burn another pot, pour the right amount of oil, into the onion, ginger, peppercorns stir-frying, special reminder to put the garlic, a slight pat, peeled, do not have to cut, the whole into the portion at least one head, and then the garlic is not a good choice for the meat, but the meat is not a good choice. Stir fry together until the flavor, and then very important - do not forget to put sugar! Icing sugar is best, but white sugar is fine, at least 1 tablespoon, don't be afraid to put too much, meat likes sugar. Pour in the soy sauce (preferably dark soy sauce for color), not too much. Don't overdo it. Move fast, or the sugar will get muddy. Simmer the juice, pour in the fried meat, stir fry, pour in water (bone broth is best).STEP 3: Stew the soup with the meat together into the pressure cooker (if you have time, or do not have a pressure cooker, then slowly simmer, at least one hour, the more rotten the better, do not forget to add water during the period). Pressure cooker water to slightly more than the meat is appropriate, add salt, dashi, cinnamon, high-fire boil, cover and simmer for 25 minutes, cease fire natural cooling, no pressure to open the lid, and then open fire juicing, juice thick, add a little monosodium glutamate, cease fire out of the pot practice two main ingredients: pork right amount of seasoning: the right amount of icing sugar, green onion right amount, the right amount of ginger, the right amount of garlic, the right amount of cooking wine, right amount of soya sauce, the right amount of five-spice powder right amount of taste: five flavored preparation time : 15 minutes Number of people: 2 people Cooking time: 90 minutes Practice: 1, on the good pork cut inch diced (I think the larger pieces of meat delicious). 2, pot of water boiled, into the meat, water boiled again, skimmed off the froth, fished out the meat rinsed with water. 3, another pot of water, put onion, ginger, garlic, cooking wine, five-spice powder, and then into the meat, the water boiled, into the casserole dish on low heat to cook for an hour into the old soy sauce appropriate amount, rock sugar moderate, small fire continue to simmer for half an hour (I bought soy sauce is more salty, there is no need to put salt). 4, received soup thick plate can be (you can leave some of the soup, add water starch and other simmering juice, poured into the braised pork on the more attractive! I was in a hurry to eat, too lazy to simmer the juice, but this soup has been relatively thick, can also) [1]? Practice three ingredients: skinned pork piece, about one and a half to two pounds. 2 green onions, 1 piece of fresh ginger, 25 to 30 peppercorns, 1 or 2 seasonings, 2 tablespoons of brandy or red wine or cooking wine or white wine of your choice. 2 tablespoons of Yummy House soy sauce, 2 tablespoons of dark soy sauce, 3 to 4 tablespoons of white or brown sugar, and salt to taste. Preparation: Wash the skinned pork with warm water, scrape the skin clean, control the water, and cut into 1.5x1.5-inch cubes, each with skin and fat. Flatten the green onion, and flatten the fresh ginger. Preparation: Step 1: Put the chopped meat into a pressure cooker and add warm water until just below the meat. Add green onions, fresh ginger, peppercorns, dashi. Boil over high heat, and when the pressure cooker bares its breath, turn to medium-low heat and boil for 8 to 10 minutes, turn off the heat to lower the temperature and set aside; in order to reduce the grease, you can serve the cooked meat cubes with a slotted spoon on a plate or in a bowl and set aside.

Step 2: Heat 3 tablespoons of peanut oil in a wok. When it is 5 minutes hot, add 2 tablespoons of Miriam Soy Sauce, 2 tablespoons of dark soy sauce, 3 to 4 tablespoons of white or brown sugar, and salt to taste. When the pot comes to a boil, pour in the prepared cooked meat, stir-fry, stir-fry, hang the color, the soup is basically dry can be removed from the pot, sprinkled with cilantro segments on the top to serve! [2]? Tips pressure cooker stew meat, wait for the water to boil, turn on low heat can be.

2. Stewing time in 15 to 20 minutes is optimal, stewed for a long time, the meat is too rotten, the quality of the dish will deteriorate.

3. Before the final juice is put into the rock sugar coloring effect is very good. And the dish will have a more wonderful sweetness.

4. In addition to the fat of the meat itself, no additional fat is added. Reduce a lot of calories, relatively healthier. Practice four dishes taste stew main process one hour time required ordinary making difficulty frying pan casserole used cookware ingredients details pork 500 grams ginger five slices of strawberry a rock sugar moderate anise eight (small) salt a teaspoon of light soy sauce one-third tablespoon of light soy sauce moderate amount of cooking wine a tablespoon of monosodium glutamate moderate production steps 1 to prepare the ingredients. 2. pork cut mahjong-sized pieces, rinsed, put a tablespoon of cooking wine, soak for one hour. Fish out and drain. 3. Stir fry the meat in oil until lightly browned. 4. Add dried chili peppers, fruits, star anise, ginger, stir fry flavor. 5. Put two tablespoons of cooking wine, stir fry a few times, and then put the old soy sauce, soy sauce, stir fry. 6. Add boiling water, submerge the meat, transferred to a casserole dish simmering for two hours seasoned with salt. 7. Simmer until the crispy pork, put the icing sugar on high heat to reduce the juice, shaking the pot, do not turn. 8. To the soup sauce evenly wrapped around the meat on the Good! Put some monosodium glutamate to enhance the flavor. Braised pork practice tips this pork, did not blanch, but instead of soaking the way, more able to retain the meat flavor. But may kitchen cleanliness can not stand. In fact, blanching can also be. It depends on your own preference.

Also changed the process of frying sugar, icing sugar in the final sauce when used. Will play a role in increasing color and aroma brightening. If you are not used to so much sugar, you can reduce.

Be sure to frying pan - casserole - frying pan, because only frying pan will not have a crispy feeling, juice with casserole [3]? Practice five ingredients five meat 500 grams of auxiliary ingredients wine 1 tablespoon of salt 1 small spoon vegetable oil 1 tablespoon of small onions a little sugar 2 tablespoons of ginger 1 small piece of home-cooked braised pork practice 1. my mother's practice meat bought back are not blanched, just with hot water over and over again to clean, scrape the skin of the pig on the remnants of the pig's hair, and to buy the meat when choosing the layers of the more the better 2. cut the pork into thick slices of about 1.5 centimeters, you You can be a little thicker, but not too thin, or too much water loss, meat is easy to lose the soft texture after the good 3. electric frying pan is hot, a piece of pork placed neatly, we want to use the frying way to make the surface of the pork golden while the water locked inside 4. one side of the frying to a slight yellow after the flip and then fry, so that there is another advantage, is that you can fry a part of the fat to maximize the reduction of the braised pork In the grease, meat fried immediately after the sheng out to be immediately poured into the frying pan, can not be cooled and then used Oh 5. frying pan poured into a tablespoon of vegetable oil, two tablespoons of sugar over medium heat to start frying sugar color, do not have to worry about the burden of grease, and so on, these fats and oils will be removed 6. sugar stir-fried to melting, the color became golden yellow, and then the surface began to float foam, which means that sugar color stir-fried good, the next step must be fast, more than a second! The next step must be fast, more than a second will make the sugar color burnt off and become bitter, it is too late to leave the fire for a few seconds 7. Sugar color stir fry after pouring into the fried meat quickly stir fry evenly, so that each piece of meat are wrapped in color 8. Ginger cleaned and sliced into the pot together with the stir fry a little bit 9. Cooked along the edge of the pot into the cooking wine, cover the lid of the pot and simmer for about 30 seconds and then open the lid, with my mother's words is to let the meat to absorb the flavor of the wine 10. Pour the pot along the sides of the boiling water 11. The amount of water is finally not over 3/4 of the meat, after the water boils, cover the pot and turn on low heat and simmer for an hour 12. only half of the soup is left when the meat is basically 8 minutes cooked, this time the fat in the meat are stewed out, here we have a very important step to do, that is, floating in the broth on top of the layer of grease are scooped out, I scooped out more than 100 grams of more than a half a small bowl, scooped out the fat and salt to continue to Stew, here to scoop out the oil used to fry other dishes is very very fragrant Oh, do not waste 13. the last juice of the step I forgot to shoot out, meat in the broth only 1/3 of the time to turn the fire, while pawing the pot to flip the meat, with the evaporation of water, the color of the meat will become more and more beautiful, because of the role of the sugar, the surface will also appear sticky, this step is best not to use a spatula, or accidentally put the Meat skin damage, braised meat out of the pot can be garnished with a little chopped green onion cooking tips with boiling water to cook the meat will be more soft and sticky Oh! [4]? Add sugar according to personal preference, 1000 grams of meat is about 50-60 grams of sugar; water boiled meat, cook about 5 minutes to fish out; because there is no onion, ginger, so the wine to put more, three tablespoons is enough; stewed meat water must be boiled water, cold water will tighten the meat, the meat becomes firewood is not tasty. And the water should be added at once, the middle can not add water again; fire must be small, not too big, or will be stewed burnt.