2, put oil in the pot (more), add a spoonful of sugar (white sugar can also be) after heating (more), stir-fry until it is paste (at this time, there should be smoke in the pot, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried Chili, star anise and orange peel (not dried tangerine peel)), stir-fry for three minutes, then the meat turns dark red;
3. Add a proper amount of salt, 1 tablespoon of soy sauce, 5 tablespoons of vinegar1/,half a spoonful of sugar, 2 tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);
4. Pour it into the saucepan and simmer for 1 half an hour. At this time, the soup should be small and sticky (if the soup is too much, you can collect the soup by fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste salty and simmer for 3 minutes.
5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.
The second kind
Braised pork can be said to be a home-cooked dish. Different places and people have different practices. When I first arrived, I presented a braised pork to all of you.
When buying meat, you must buy pork belly with skin. Fat meat and lean meat basically account for half, so you must bring pigskin, or you won't do it at all.
Wash the meat and cut it into cubes, 2 cm square. Do not blanch with water. Pour proper amount of oil directly into the pan (I use peanut oil). When the oil is hot, put the meat into the pan and fry it! This process of frying is indispensable. First, the lard in the fat meat will be removed, which will not be greasy to eat. Second, it will increase the flavor of the meat (personal experience ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Take another pot, pour the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it slightly, peel it, don't cut it, put it in the whole, and stir-fry it together until it is fragrant, and then it is very important-don't forget to add sugar! Rock sugar is the best, sugar is also ok, at least 1 spoon, (I put 2 spoons,) don't be afraid to put too much, meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.
After boiling the juice, pour in the fried meat, stir fry it, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it on a high pressure pan! If you have time or no pressure cooker, simmer for at least an hour. The worse the better, don't forget to add water. The water in the pressure cooker is only slightly less than the meat. Add salt, increase the amount of material, bring to a boil with high fire, cover and stew for 25 minutes, then stop the fire and cool naturally. When there is no pressure, open the cover, and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, stop the fire and take it out.