Braised pork is a famous popular dishes, its pork as the production of the main material, the best choice of fat and lean pork to do, pots and pans to casserole-based, do out of the meat fat and lean, sweet and fluffy, nutritious, melt in the mouth, in our country around the circulation is very wide, the practice of up to twenty or thirty kinds of nutritional value.

Pentaplankton rinsed clean with warm water, a whole block of pentaplankton in cold water in the pot, go red after boiling, skimmed off the froth, fished up, with kitchen absorbent paper dipped in dry unnecessary water, reserved. Three layers of pork fat and lean, more suitable for cooking beef. Flat bottom non-stick pan without adding a little oil, vegetable pan hot after a whole piece of pork, skin meat down into the pan, frying over low heat until the pork skin golden brown can be removed with a knife to scrape off the pork skin frying the part of the paste, followed by into the water to clean up, dry water control, reserved. Pork cut into 2cm thick pieces, put into the pot, fry over low heat until golden brown on all sides, vegetable fat for precipitation, sheng out reserved. Before the pot to ensure that the surface layer of pork without excess water, to avoid frying oil burn itself; frying pork do not have to add a little oil, cold pot put in, slow fire slow frying can be.

Leaving a small amount of oil in the pan, put the rock sugar, stir fry on low heat until the rock sugar melts, bubbles, caramel color. The process of stir-frying sugar color needs to be stirred slowly over low heat, and constantly stirring to prevent frying and coloring when we use a sugar paddle, leave a little oil in the pan, add a small spoonful of old icing sugar, mash him with a spoon, and then continue to mix and mix. The sugar sauce will gradually dissolve and lose its color. When the sugar sauce turns brownish-red, add the pancetta to the pan and stir quickly so that the pancetta is well-proportioned bag fried with sugar color, pour in the onions, ginger, garlic and other ingredients, and fry them together. After smelling the raw materials, pour two cans of beer along the side of the pan, that will remove the fishy smell and make it fresh.

Add 10 grams of raw soy sauce, 2 grams of salt, a small amount of sugar to make it fresh and add 2 grams of MSG. Mix to dissolve the seasoning. After the soup is cooked, pour the pancetta into the stone pot, wait for the fire to bake and open and then turn the fire to low heat to simmer for 30min, then simmer until the pancetta is cooked and delicious. 30 minutes, pick out the seasonings in the pot and turn the fire to collect the soup. The soup is thick and sticky. When it wraps evenly around the pork, it can go out of the pot onto a plate. Eventually, the top sprinkled with sliced green onions, delicious.