Red stewed meat is a colorful and fragrant traditional dish, belonging to the Sichuan cuisine. It is crisp and soft and smooth and fat but not greasy. Wash green onions, cut small sections; pork wash, cut into small cubes. Frying pan is hot, under the rock sugar fried sugar color, put the meat, scallion segments, big material stir fry a few times, add the appropriate amount of water, soy sauce and cooking wine, simmer over low heat for 50 minutes. Turn to medium heat and simmer for 3 minutes until the soup thickens, add salt to taste.

Practice 1

Ingredients:

Main ingredient: 1 catty 8 taels of beautiful five-flower dried pork.

Seasoning: 4 taels of rock sugar, 2 pieces of southern milk, Sichuan pepper, star anise, wine, salt, sauce in moderation.

Making:

1, cut the pork into small pieces of 3 × 2 centimeters;

2, water into the rock sugar wok, add soy sauce to cook into the sugar gelatin, into the cut preserved meat, wine, salt

Uniformly, slow fire simmering;

3, will be simmering preserved meat, neatly arranged in the bowl, and then deducted on the plate will be completed.

Practice two

Instruments:

250 grams of pork. Rock sugar, soy sauce, seasoning, salt, cooking wine, vegetable oil, green onions, moderate amount.

Making:

1, green onion clean, cut small pieces; pork clean, cut into small cubes.

2, the frying pan is hot, under the rock sugar fried sugar color, put the meat, scallion segments, dashi stir-fry a few times, add the appropriate amount of water, soy sauce and cooking wine, simmer for 50 minutes with low heat.

3, turn to medium heat and simmer for 3 minutes until the soup thickens, add salt to taste

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