Braised pork is a common practice in the family, savory flavor. And the types of versatility, y loved by mothers. In fact, this goods bar, said good or good to do, said not good to do is not good to do. Serious braised, do out most of the deep red, or date red, the total three layers of meat 450 grams (selection of ingredients, it is best to choose lean point three layers of meat), ingredients: three hawthorn slices 5 grams, ginger slices, orange peel, two slices of sesame leaves, anise a cinnamon a small piece of skin, two tablespoons of sugar (green onion, sesame seeds and finally embellish with) pot of boiling water into the white vinegar, cooking wine and three hawthorn slices and three layers of meat and cook for 10 minutes, skimming off the froth! Cooked up and drained (hawthorn and white vinegar is Juzi sister's exclusive secret recipe, can make the three layers of meat quickly cooked flavorful and not greasy) burned dishes according to the process of operation, can be divided into two kinds of braised and dry braised.

But in the cooking due to the different seasonings and ingredients used, and there are onion burning, spicy burning, sauce burning, etc. However, these methods and red and dry burning no essential difference, just seasoning or preparation of ingredients: 500 grams of pig's feet, a small spoon of light soy sauce, a small spoon of soybean paste, cinnamon, star anise 10 grams each, ginger 20 grams. Chicken essence 20 grams, 20 grams of oyster sauce, 20 grams of rock sugar.

Put in the cooking wine and stir-fry, then put in salt, sugar, inject hot water did not exceed the meat, put a green onion knot in the pot, high fire boil and then turn to a low fire to simmer for an hour. Braised shark's fin is the children's favorite, every time you do can eat several. I'm not going to my mom's house for dinner today, so I made braised shark's fins from the leftovers in the fridge from a few days ago. After opening the pot, pour half a couple of soybean oil, when the oil is hot, put onions and ginger, stir fry until slightly yellow, pour into the meat, put sugar, cinnamon, star anise, until the meat color becomes charred, pour into the wine, as well as the old soya sauce, add salt, add water to diffuse the meat, the fire burns to the tumbling, the fire, straight braised is a kind of cooking technique, can be applied to a variety of ingredients, seafood, fish, poultry, greens can be used in the braised practice of burnt, braised vegetables is also one of the most common dishes in China. table one of the most common dishes, the following share a few braised dishes for reference.