Materials:

Dry bean curd: 100g foreleg: 300g Soy sauce: 20ml Wine: 30ml Sugar: two spoons Onion, ginger, garlic, cinnamon, star anise, coriander, peppercorn, chili pepper, as shown in the picture

Practice is as follows:

Red braised pork roasted dry bean curd

1. Dry bean curd with cool water three or four hours ahead of time Soak, and then rinsed and cut into long sections, pork can choose to use the front leg or pork can be, slightly fat, because the dry vegetables are more oil-eating, pork washed and cut into large pieces. The first thing you need to do is to get your hands dirty.

Braised pork roasted dry bean curd

2. Put a little salad oil in the pan, then add sugar, better with rock sugar, stir fry until the sugar completely melted, sugar presents a dark brown when the meat immediately poured into the process of stir frying the sugar color to use a small fire, (due to the process of caramelization of the sugar color is very fast so that it is too late to take pictures) wait until the meat is somewhat on the color of some of the onion, ginger and garlic, stir frying out the flavor of the various spices to add! The first thing you need to do is to get your hands dirty and get out of the way.

Braised pork roasted dry bean curd

3. Wait until the water is fried dry after, add soy sauce, cooking old wine, I used here is the Shaoxing wine, and then fried until all the meat color, brownish red. This process of fire are not too big, medium heat can be.

Braised pork roasted dry string beans

4. Add the soaked dry string beans, stir fry for a few moments, and then add the right amount of sugar, then add boiling water, no more than the meat on the line, high heat for a few minutes and then turn to a small fire, slowly simmering to the soup is about to dry when the fire is turned up again to collect the juice, and so on, when the soup becomes a little thick can be out of the pot.

A few words:

1. with the dried vegetables together with the meat must be a little fat, dried vegetables without oil is not good.

2. Stir-frying sugar color when the fire must be smaller, do not stir-fry too much, will become bitter.

3. Stewed meat water should be hot water, if you add cold water meat will be hard.

4. The second addition of sugar can make the flavor a little softer, do not like to eat sweet students can omit this step.