white sugar is the best. ? First of all, we must understand why we should put sugar in braised pork. As we all know, this is called shai, which makes the ingredients show a special red color. ? This red color actually comes from caramel produced by low-degree polymerization of sugar at high temperature. If the food is rich in amino acids, such as pork, fish and tofu, the color will be further deepened when it comes into contact with the oil that has been fried with sugar. This is from the so-called "Maillard reaction", and the special aroma of braising in soy sauce is largely derived from this process. Well, if we understand this principle, we can probably know how to fry a good sugar color. No matter brown sugar, white sugar or rock sugar, their components are mainly sucrose, and brown sugar is the raw material for refining white sugar. White sugar can get soft white sugar or white sugar under different crystallization conditions, and rock sugar can be obtained if the crystallization conditions are more stable. In other words, there is basically no difference in composition between rock sugar and white sugar, while brown sugar contains some colored organic substances, including some amines, aldehydes, acids and so on.