1. Stir-fry braised pork in sugar-colored oil: heat the pan, add oil, bring to a low heat, add white sugar or cotton sugar, and then gently stir until the oil surface begins to bubble and turns brown-red.

2. Stir-fry braised pork with sugar and water: put white sugar into a clean pot, add appropriate amount of water, heat it with low fire, and stir it in the same direction with a spoon. Because water was added to the sugar, there was a big bubble at the beginning, which was the performance of water evaporation. The sugar liquid will reach the drawing state of small yellow bubble, the tender juice state of golden bubble and the sugar color state of chicken blood red in turn

3. Stir-fry the braised pork with sugar color, water and oil: the ratio of sugar to oil is 5-1-4. Burn the oil in a medium hot pot, then add sugar and water, turn to low heat after saccharification, and turn off the fire after the fish eye bubbles. Stir-fried sugar is troublesome. You can use the finished color treasure sugar and pure rock sugar to boil it.