Since the price increase of pork, many people are clamoring that they can't afford it. It is no exaggeration to eat pork twice a month. This is a happy family. I wonder how many times a month does your family eat? Every time my family greets pork, I go to the supermarket to buy a big strip of pork belly and eat it all at once. The best way to eat is to stew. It tastes good, fat but not greasy, and melts in the mouth.

Stewing a pot of pork, eating meat is really enjoyable, so when it comes to stewing, you should know the skills, or you will spoil a pot of meat, which will be wasteful and painful. Today I will share with you a method of stewing meat. When stewing meat, don't just stew it with water, add two more ingredients. The stew is tender and fragrant! Friends who don't know much about stew must watch it.

Let's stew a pot of meat and try it. It must be delicious, several times more delicious than the meat stewed before. Don't miss it!

Prepare ingredients: pork belly, ginger, green onion, dried pepper, rock sugar, cinnamon, fragrant leaves, star anise, cooking wine, beer, soy sauce, salt, pepper and cooking oil.

Wash the pork belly and cut it into small pieces. This piece is slightly larger and the effect is better. Then peel and slice the ginger, wash the onion and cut into sections, wash the dried Chili and cut into sections, and wash the cinnamon, star anise and fragrant leaves for later use.

Then pour pork belly into the pot, add enough water, then add ginger slices and green onions, pour a spoonful of cooking wine, boil over high fire, skim off the floating foam, and then take it out and turn off the fire.

Wash pork belly with warm water again. After blanching, the surface of meat will be stained with dirt. Don't ignore it, but don't rinse it with cold water, so the meat will be tight.

Add a small amount of cooking oil to the pot, pour in a proper amount of rock sugar, and turn on a small fire to stir fry continuously. After the crystal sugar melts, it will change from a big bubble to a small bubble. At this time, pour the pork belly into the pot and stir fry quickly, and the pork belly will be wrapped in sugar.

Then add a spoonful of soy sauce and continue to stir fry until the color of the meat is more uniform. Then, the dried Chili, star anise, cinnamon, fragrant leaves and ginger slices are poured into the pot and stir-fried to give a fragrance.

Add a spoonful of water, then pour a can of beer, add onions, add a spoonful of soy sauce, bring to a boil over high heat, turn off the heat, then pour into a casserole and simmer over low heat. If there is no casserole, don't do this step, just turn down the heat and simmer.

After stewing for almost 50 minutes, the meat became soft and rotten. At this time, sprinkle some salt and pepper and continue to stew 10 minutes.

Finally, boil the juice over high fire. It tastes soft, rotten and smells delicious. I really enjoy eating several pieces in a row.

Pay attention to these points when stewing meat:

First: when stewing meat, don't just stew it with water, but add two more ingredients, rock sugar and beer. With these two ingredients, the stew is fragrant and delicious. Rock sugar is fried with sugar to color the meat, and the stew is more beautiful and appetizing. Beer can enhance fragrance and remove fishy smell, which is several times better than that stewed with water.

Second: the meat should be boiled in cold water when blanched, and washed in warm water when blanched. Don't be wrong, or the meat will harden and no matter how stewed, it will taste bad.

Third: salt is best put at the end, so that the meat won't get tight, Chai. When the meat is cooked, add salt. Salt tastes easy, so it tastes good.