The most beautiful taste in my memory is the fried minced meat with grandma's dish. The jar dish cooked by my grandmother when I was a child is super simple, and it is really an extraordinary meal. This paper introduces the method of stir-frying minced meat with watercress and the practical sharing of making.

Teach your grandmother how to cook braised pork, and how to cook braised pork is delicious.

Speaking of braised pork, many diners are all drooling. First of all, the meat that you choose to cook braised pork must be pork belly, which has three layers of fat and refined meat and ribs. The braised pork made from this meat is fat and tender but not greasy, and the meat next to the ribs is tender and tender.

There are many ways to cook braised pork, such as Sichuan style, improved taste, and grandma braised pork, which Jiangnan people like. When cooking, the choice of taste can be adjusted according to their own preferences. Generally, northerners like to stew braised pork with some peppers and aniseed, while Jiangnan people like sweet and fragrant taste, so they can add and subtract seasonings appropriately to taste. The grandma's braised pork introduced below is of Jiangnan taste, and it melts in the mouth and is very delicious.

Practice:

1, boil water in a pot, add 1 tablespoon of cooking wine, blanch pork belly in boiling water, and remove the meat after it loses color.

2, oil pan, medium heat 50%, add sugar (brown sugar and white sugar can be), slowly melt the sugar, add pork belly and stir fry for a while, then add the knotted shallots and ginger slices. After seeing the color of the meat stir-fry, add a proper amount of soy sauce and yellow wine to continue stir-fry (the yellow wine can be 50ml~ 100ml).

3. Take a medium-sized pot, put the fried meat into the pot, stir it to see how much water is in it, and add a small amount of water, which is about 2/3 of the meat. After the fire is boiled, simmer it slowly. When stewing, try to see if it is crisp with pointed chopsticks. After it is crisp, turn on the fire, drain the juice, and add chopped green onion to the plate.

Little post:

1, when melting sugar, don't be impatient, simmer slowly in the middle fire, otherwise it will be easy to burn the bottom.

2. The ratio of yellow rice wine to clear water is not fixed. If you like the taste of wine, you can add more yellow rice wine and less water. Finally, the position of water depends on the draught of the pot you use. If it is a kind of waterless pot (for example, Zyrnior pot, Fishler pot, etc.), you can stew it slowly without adding clear water.