This gourmet dish of braised pork, think about it all to drool, red color, soft and fresh taste, eat a mouthful of chewing more and more fragrant in the mouth, so people have a lot of memories. Every time I eat this dish, I do not even want to pour out the soup, are used to mix the rice to eat, really too fragrant.

Only soft and tender, delicious and flavorful, not fishy, not faggot, not at all greasy braised pork, eat up only addictive, fortunate enough to have eaten such braised pork in a few restaurants. Also at home to try to do their own braised pork, but the flavor with the hotel, the difference is far. Eating up lean meat is very faggy, fat meat is very greasy, eat two pieces are not willing to move chopsticks again.

In fact, braised pork stew, which is very much to pay attention to, even if it is a home cooked braised pork, is not to put the meat in the pot, pour the water directly to the stew. Next, we look at the chef to share the 3 tricks, learn to come back to the stew, out of the pot is not firewood and not fishy, not greasy at all.

Ingredients: pork, green onions and ginger, rock sugar, anise, cinnamon, cooking wine, oyster sauce, soy sauce, soy sauce

1, prepare a pork, after the pork is cleaned, we will be cut into pieces to spare. Next, you need to pick up a pot of water, put the meat to start soaking.

2, soak this step, have time to do, be sure to add this step, can remove the fishy flavor of the meat, generally at least 30 - 60 minutes to soak. Soaked meat, we rinse it, and then put it in a pot, pour a certain amount of water, plus ginger, cooking wine to blanch.

3, after the water boils, skim off the foam, and then continue to cook for 2, 3 minutes, fish out and rinse clean on the line. The following we pour a little oil into the pan, and then put the pork in, began to stir fry, in my opinion this is the most critical step. Stir frying for a period of time, it will come out especially much fat, so that the five-flower meat will not be very greasy.

4, after frying the grease, we will give the meat to the sheng out, pour the oil in the pot. The following re-start the pot to burn oil, and so hot, put the rock sugar in, and then began to stir fry sugar color. Stir fry until the texture is thick, the color is burnt, and small bubbles begin to rise, then it is ready, and then pour the meat back in.

5, stir fry evenly, and then put the green onions and ginger, star anise, cinnamon put in, to 2 spoons of soy sauce, 2 spoons of oyster sauce, a little soy sauce, stir fry to the top of the color, and then add the warm water did not exceed the meat, cover the lid of the pot and start to stew. Water boiling to small fire stew 1 hour, and finally open the big fire juice, you can get out of the pot.

Tips:

To do braised pork, remember the 3 tips, the first pork needs to be soaked in order to remove the blood, the second pork should be blanched, and the third pork needs to be stir-fried ahead of time to get the fat out of it, so it will not be greasy anymore.