1, in the five-flat meat skin smeared with sugar water or honey, hot pan branding a little to let the skin wrinkled, and then tight water (boiled a little), change the knife into pieces.

2, prepare all kinds of seasoning.

3, bean tendon stick in hot water (I use boiling water) soaked for fifteen minutes, cut into pieces to be used.

4, hot pan sitting in the oil, ginger and garlic burst incense under the bean paste fried open.

5, the meat in the pot, more stirring a little, eat up not greasy.

6, almost on the cut bean curd stick put in, add water, the amount of water to be able to put the ingredients just didn't live for good, add spices; rock sugar, hook old soy sauce coloring, high-fire boil, simmering for fifteen minutes, the water collects the dry, seasoning the pot, the big success.

Materials: bean tendon, pork, Pixian bean, spices (dashi, fennel, sesame leaves, grass nuts and so on), onion joints, ginger, garlic, pepper, cooking wine, rock sugar, dry chili pepper, salt

Practice:

1. Boil a pot of boiling water, put some peppercorns and wine, and then put the meat in the cook to 7 mature, and then turn off the fire, so that the meat on the pot cooled down to the hands of the non-scalded! Remove and cut the meat into cubes. (Meat in the pot to cool down and then take out can make the meat meat full of juice)

2. Bean curd cut fine, start the frying pan hot, sautéed bean curd and ginger, garlic, dry chili, meat into the stir-fry for a few moments, and then will be softened and cut up the bean tendon into the stir-fry, put the spices, sugar, put the right amount of broth, low heat slowly burn

3. To meat and bean tendon are raked soft, if the juice is still a lot of it, open the fire to collect the juice. The first thing you need to do is to put a little bit of salt on it. Put the appropriate amount of salt, green onion knots, complete the production.

Materials One pancake, one bowl, one star anise, one small handful of spices, a few slices of chili peppers, three cloves, one small handful of cumin, one small handful of peppercorns, one small handful of strawberries, two scallions, a few pieces of ginger, a few slices of onion

Bean tendon sticks/powder sticks, moderate amount of rock sugar, 5 to 6 pieces of alcohol, soya bean sauce, soy sauce, cooking wine, according to the ratio of 3: 1:3

Soy sauce (soya bean sauce, old soya bean sauce), soy sauce, cooking wine, according to the ratio of 3: 1:3

Soya bean sauce, soy sauce, cooking wine, according to the ratio of 3: 1:3, salt, salt and pepper. 1:3 ratio salt moderate (honey) (curd)

Method 1. skinned pork chopped into mahjong pieces size, wash and dry water.

2. I used the main side dish is the bean curd stick, the texture is similar to the curd bamboo, absorb the broth is very delicious. If you feel hard, you can use vermicelli instead. 3. Prepare stew meat material: pepper, dried chili, sesame leaves, grass nuts, cloves, cumin.

4. Cut the scallions into large sections and slice the ginger. 5. Put the small volume of seasoning into the iron sand tennis ball.

6. Dry-fry the pork, stirring until all the water inside the meat comes out (this step is equivalent to blanching).

7. Stir-fry until the skin of the meat is golden brown.

8. pan without washing, with the remaining oil add rock sugar fried soup color.

9. Stir-fry the sugar with a spatula on the lowest possible heat and keep stirring.

10. See the icing sugar all melted, and began to bubble, the previous fried meat back into the pan and stir fry (fried sugar color do not fry too much, otherwise the taste will become bitter, do not wait to boil the sugar paste and then put the pot).

11. Add cooking wine, soy sauce (soy sauce, soy sauce, cooking wine, according to the ratio of 3:1:3).

12. Add boiling water until it overflows all the meat (do not pour cold water), braised meat can only be added to the water in place at once, so you can add a little more. 13. 13. Add green onions, ginger. 14. Add a variety of stew ingredients.

15. Turn on high heat, there will be a lot of blood foam is cooked out, try to fish, action should be fast. Then turn to low heat, cover and simmer for about an hour.

16. After cooking for an hour, add salt to taste (don't add too much, because the soup will become salty later). This time add the cut bean curd stick or the whole vermicelli.

17. After about an hour and a half of simmering, turn up the heat and reduce the juice. Before turning up the heat, pour a small spoon of honey, you can make the meat color more translucent good-looking ~ if you add a tablespoon of red curd, then it will be more reddish color ~ juice, with a spatula constantly stirring, so that the meat evenly colored, the action should be fast, because of the sugar, it is very easy to stick to the pan.

18. Finally see the meat has become a beautiful red color, immediately turn off the fire out of the pot, a great success?