This is a very traditional method, many people use a variety of ways to do it, a variety of ways, I looked at, very few people with my practice the same, so I share out to everyone. I do not blanch the whole practice, do not add a little oil, do not add salt, do come out of the white red tender, slightly sweet and not greasy, many friends think it is very tasty. Braised meat out of the finished product flavor. Generally I will choose fat and lean pork, many people use the hind leg meat 5 I think it is very greasy, will not be easy to pick ...... very cooked, eat up and a little bit of firewood, so fat and lean is the most appropriate.

2, cut into chunks and put directly into the frying pan pan side frying until golden brown on all sides, frying the learning process each piece needs to be close to the bottom of the pan frying yellow, can be juice thoroughly locked. Many people love blanching, blanching is very easy to harden, meat inside all the liquid juice is cooked out, lose braised meat, the tender taste. Individual habits are different, my practice does not blanch. Sheng out after frying

3, the oil in the pot does not pour out, put in the old rock candy, constantly stir fry until out slightly bright red, and then fried pork into the stir-fry (stir fry rock candy slightly bright red can be, the past is very easy to have a bitter taste). In the put ginger anise leaves again stir-fried, add yellow Shaoxing Huadiao, to fishy flavor. (If there is no Shaoxing Huadiao, change for rice wine or yellow wine)

4, add soy sauce seasoning (the whole process does not add salt, due to soy sauce soy sauce on the inside has salt, soy sauce soy sauce brand, according to their own common well-known brands can be used, I use the blue sea and blue sky, there is a red meat professional use of sauce and soy sauce king, I myself feel that the salt is not very good reviews or accustomed to their own! (practice, soy sauce old soy sauce itself plus)

5, add boiling water to cover the lid, simmering 40 to 60min. (There is another way to do it, that is, do not add boiling water, directly add rice wine or a whole bottle of Shaoxing Huadiao actual according to their own tastes to determine) add boiling water without cold water is not cold water because the meat will be encountered in cold water will be shrinking, stewed braised pork will have a faggy texture is not tender. Put the amount of water to be not over meat, water less stew time is very easy to spicy dry pot, water and oil separation, eat a little greasy. It doesn't matter who's a little more, and eventually be able to simmer until the fried sugar color. But not too much yo ~

6, the final big fire juice can be. It is because the sauce is placed in the sugar so the sauce is sticky, go red while stirring while frying sugar color. Remember, fried sugar color is not fried dry, charge too dry meat is easy to get more and more very firewood. The whole not blanch, do not add a little oil, do not add salt, made out of braised pork, meat tender and crispy sweet not greasy, the tone of white in red is also particularly beautiful. Then you are also at home out to see it